Jason Perlow

Kirin Ichiban. Its made in California by Anheuser-Busch under license from Kirin. Great with sushi and just about anything.

I can just see the pick-up lines now.... <said with a lecherous tone of voice> "Hey baby, do you channel or do you round?" or "you know what they say about those <name your religious or ethnic group> girls. They don't like to <round/channel>"

I don't like the typewriter fashion. I like rotating the cob and scraping my teeth against the kernels, from left to right effectively ripping them off the cob, and starting from the bottom of the cob.

Bucatini is one of my favorite pasta shapes. I love the hole going thru the middle, it gives it such a cool texture and a nice springyness. Holds up great to heavy sauces like ragú.

Elie, thats a brilliant idea. How 'bout some kind of chicken kofta kebab burger? We could call it Kofte Keburger! Although of course a lamb burger would be natural for kofte. Maybe a Lamb and Chicken hybrid, so it wouldnt be so dry? Chicken and Pork would work too, but then it wouldnt be in the spirit of the Halal dietary tradition. Chazzir kofte doesnt sound right I'd go spicy, with chiles in it. Maybe some sort of sauce made with tahini. Or a spicy eggplant salsa.

What... no eG link?

I normally don't give them much credibility. Labels can be misleading and magazine reviews of rums are few and far between -- although Luis's rum newletter is very infomative. I mostly go by word of mouth. This forum is a great place for getting the down low on all the various rums. If a rum looks interesting, I usually just buy it and try it.

The Chinese take puns very seriously, don't they (we)? What surprises me is that the owner of China 46 would allow "46" in the English version of their name. 4 shares the same sound as "to die" in Cantonese, and the more superstitious would avoid it like the plague. Yeah, but its a Shanghainese/Sichuan restaurant and he speaks Mandarin and Shanghainese.

Fundador and Soberano are solera quality, equivalent to VS in cognac terms -- the basic level aging, which is 6 months to 1 year. The others sound like they are Solera Reserva, SGV or higher (the higher grade ones are not avaliable in the US -- if you try them, please tell us all about them.). I've never seen Torres or Cien Lustros Brandy in the US.

You wouldn't call the place touristy? They have signs going down Mccarter Avenue for several miles counting down how far it is to Spanish Tavern! If thats not touristy, I don't know what is. They have so many navigational cues assisting people to get there, you could land a 747 in Spanish Tavern's parking lot.

All the Solera Grand Reserva (SGV) bottlings that I list in that article are comparable to XO cognacs. However each of them have different flavor characteristics -- the four that are most cognac-like in taste are Lepanto, Carlos I, Conde de Osborne and Milenario. Cardenal Mendoza and Gran Ducque de Alba are on the sweeter side and are closer in flavor profile to a sweet sherry.

new Dim Sum item at China 46: FRIED SOUPY SHRIMP SPHERES. Basically, these are large, racquetball-sized fried shrimp balls that are filled with a wonderful seafood broth in the center. So like, the outside part is like Shrimp Toast, with little cubes of fried bread as a crust, the middle is a really good shrimp paste thats nice and springy, and the center that really nice burst of savory soup. Best. Shrimp. Balls. EVER.

No, No, No, a thousand times no. Do not go to Spanish Tavern. And while you are at it, don't go to Forno's either. If you want Portuguese I reccommend Seabra's Mediterranean Manor or Tony De Caneca. Campino was pretty good too. For Spanish, Casa Vasca all the way. If you want some other suggestions do a search on "ironbound" using the eG search engine or the eG google search.

Wait, get some old cyprus boards from the side of a barn and get those guys out in Cajun country to make a face for the fridge out of it... now that would be slick.

Kitchenaid also OEMs it as well.

Tony sometimes cooks at Les Halles and is essentially on a consulting basis with them. He's very good friends with the owner, so he's certainly not "out" in any sense of the word.

Yeah, I was thinking about China 46 and how its english name has nothing to do with its sign. However in China 46's case -- the "9 Fish" is actually interpreted as "Many Fish" or "abundance of fish" correct? Its from a Chinese saying that goes along the lines of "may you never run out of fish" or something like that, right?

Yipes.

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Make sure to take some pictures, Ya-Roo.

http://www.eccentricflower.com/meiwah/contents.htm

We made Green Beans Goma-Ae, just to show you guys how good these are. These beans have been Frenched to make them more elegant.

We plan to do this on a semi regular basis, and we'll be getting more leftovers from Steingarten as needed. See, sometimes leftovers can be good. On eGullet, we look forward to leftovers!

Its not Cognac. The proper term is BRANDY DE JEREZ or SOLERA GRAN RESERVA. Which for what the Solera system was invented. http://www.egullet.com/?pg=ARTICLE-perlowbrandy

Meredith is the queen of Gelati in New York -- if you've havent yet had the opportunity to taste her gelato at OTTO, make sure you make time for it. I especially love her Olive Oil and Blood Orange gelato -- who would think it would be the perfect combination of flavors for a dessert?