Jason Perlow

How about the Indiana Cafe, the one pictured in this article? http://egullet.com/?pg=ARTICLE-walsh_excerpt071304

Real Liederkranz? Who makes this? It may very well be that the current cheese plate is in fact a sharp white cheddar and not Liederkranz, but in every article that I have read that discussed the cheese plate at McSorelys, and asking the waitstaff on at least 1 or 2 occassions, its always said to have been Liederkranz.

At McSorley's Old Ale House in NYC, their "Cheese Plate" is sliced up Liedenkranz with a whole pack of Premium Saltines, with sliced raw onion and a jar of their bar mustard which is essentially Coleman's spiked with a ton of horseradish. Goes great with their Dark and Light ales. I order it without fail along with their burger whenever I visit.

We like to blanch them and toss them in a Japanese Goma-Ae sauce (made from toasted ground sesame seeds with soya, sugar and dashi broth) which can be used on any green vegetable. The most common way it is eaten is with spinach but you can use any leafy green or green beans or even broccoli. The recipe is from Torakris' eGCI Course on Japanese Cooking: http://recipes.egullet.com/recipes/r327.html Here is one we made with white Swiss Chard recently:

Rhum Agricole is made from pressed cane juice. This differs from basically all other rums which are made from molasses, which is a by product of sugar refining. Barbancourt, which is from Haiti and not Martinique, is not a Rhum Agricole because it doesn't have the flavor profile of a Rhum Agricole -- its heavily processed and refined to the point where those characteristics are no longer in the rum. Rhum Agricole has a "primitive", unprocessed flavor to it that is very hard to describe, but once you've tasted a Rhum Agricole, you know exactly what that is. Its a cane juice flavor. I don't think you are going to be able to find it in Jamaica. Rhum Agricole is pretty specific to the Antilles and East Indies. When on Jamaica definitely look for Appleton 21, if you can get it for 50 bucks a bottle or less you are in good shape. Bring home some Sangster's Rum Cream as well, its very nice.

The companies are extremely small and produce a very small amount of product -- most of it is consumed in the Caribbean. Additionally the bottles and the labels also do not conform to US bottling and labeling standards and thus new packaging had to be designed -- for example the 500ml and 700ml bottles are not approved for use in the US. The approval process is currently underway for several brands of Rhum Agricole (white and rhum vieux) from Martinique that will be avaliable in the states in late '04 and early '05 -- most of these will come in bartender-size 1 Liter (1000ml) bottles which are used in Europe as well as the US, so that the distilleries do not need to retool.

Do you know where in NYC I can get Rhum Agricole? And what makers are available and which ones of them are the best? Its virtually impossible at this juncture. Rhum St. James is the only one I have been able to find in NYC, and it really doesn't taste like Rhum Agricole because its distillation process is unique. There will be some french Rhums avaliable toward the end of the year, but not until then.

Even better, par boil, cut in smaller sizes, toss in bacon drippings. Roast. Okay, I don't get it -- with as small as they are, why parboil? Am I just being lame? I guess it depends on how starchy they are.

You could say that the Manhattan Project was fueled on Enchiladas then.

Even better, par boil, cut in smaller sizes, toss in bacon drippings. Roast.

Well, we tried to conduct the roundup in the style of what PC Magazine used to do with technology roundups, or similarily Consumer Reports. I would have liked to have seen more quantitative data with Forward's article, but in the end its all about whether or not you liked or enjoyed a particular dog.

Here's an interesting article about and roundup of Kosher dogs someone just sent me from the Jewish newspaper, The Forward: http://forward.com/main/article.php?ref=goodman200407211053 http://forward.com/main/article.php?ref=goodman200407211056 (roundup)

Both Fat Guy and I do. Frequently.

There's also Thai Iced Coffee, which is similar to the Vietnamese except that it is spiced with cardamom and is usually brewed thru a muslin filter.

Let's agree with some simplification. But just for the sake of the game. And yes, add turrón, please. It reflects one of the main influences of Spanish cooking, the Muslim one. Actually Pedro, if Spain had a national dish, wouldn't it be Tortilla de Patatas? At least from the perspective that there are more of them eaten than anything else?

Turkish/Greek/Lebanese/Arab Coffee: originated in the Middle East in the Middle Ages. The coffee is very finely ground (finer than espresso), and is brewed unfiltered in little pots called ibriks or cezves. Extremely strong and taken in demi tasse cups, The brewed coffee has a viscous consistency and a sludge composed of the the coffee grains settles to the bottom of each cup which is then discarded. Usually drank sweet.

What, no FrozFruit? And I don't understand a strawberry fruit bar being described as creamy? Note, that on the east coast of the US, the top rated Dreyers, is known as Edy's. Yeah, Frozfruit is THE premium frozen fruit bar on the east coast. Hard to beleive its not avalaible in San Francisco, but its possible.

No, no foam. Are you sure you didnt have leftover dishwasher detergent in that rum glass?

I'm glad that someone finally gave Cafe Cubano the respect it deserves -- and happy so see that she liked Versailles, which is my favorite restaurant in Miami.

http://www.nydailynews.com/front/story/212694p-183133c.html Not sure how we missed this on Friday.

Not sure when you last tried them, but certainly the stuff I have had in the last year has been good.

no pho?? nuoc-mam, a fragrant fish sauce?? Vietnam is most definitely Pho.

No, its Mole Poblano. Always has been when referring to the signature dish of Mexico.

Our own Fat Guy swears by ChefWear Thats where he gets his fish pants.

Torakris's Zucchini Fritatta: http://recipes.egullet.com/recipes/r311.html Rachel made this recently, it was great.