Jason Perlow

ThaiBurgers aka Larb Balls: http://recipes.egullet.com/recipes/r563.html Also Thom Kha Gai soup and Sauteed Vietnamese Lemongrass Chicken/Beef with Caramel Sauce(Ga Xao Xa Ot) http://www.recipeland.com/g/ga_xao_xa_ot.html

The New York Times reports of a new Midtown location to open soon, Nobu 57. The extent of Myriad Restaurant Group's and Nieporent's involvement has not yet been disclosed. Nobu 57

Ed, how is Bastille Day celebrated in the French West Indies?

Yeah but in Lyon, don't you have all those weird enclosed narrow Traboule corridors linking all the buildings, which would sort of prevent you from grilling because most of the buildings dont have backyards or outdoor terraces? Paris would be somewhat different in how they celebrate, right?

Its fine for Filipino food. But for larb, you want a Thai fish sauce. The flavor profile is totally different.

Don't do it! You want a Thai, or at the very least, a Vietnamese fish sauce.

but how is their ground beef. The one in Englewood has become my standard go-to place. I HATE the Stop-and-Shop in Tenafly. Their produce is abyssmal. I'd rather go to Tenafly Gourmet Farm and pay their inflated prices for their absolutely pristine produce (which I frequently do) then deal with Stop-and-Shop. The Englewood Shop Rite is also 24 hours -- and its great to go there late at night. but how is their ground beef? All of their meats are excellent.

but how is their ground beef. The one in Englewood has become my standard go-to place. I HATE the Stop-and-Shop in Tenafly. Their produce is abyssmal. I'd rather go to Tenafly Gourmet Farm and pay their inflated prices for their absolutely pristine produce (which I frequently do) then deal with Stop-and-Shop. The Englewood Shop Rite is also 24 hours -- and its great to go there late at night.

Yep. That's how they answer the phone and will continue to do so. Basically we are supposed to pretend like nothing happened -- which as far as the food and service is concerned, is true.

Fiamma Osteria in NYC has some really nice bathrooms. Each stall is an individual enclosed room and is seperated from the main wash basin area. The benefit of this is you can have semi-discreet sex in it if you're not too loud. Fortunately for me on the occasion I had to use one, the couple in the stall next door was VERY loud.

Jacques-imos in Manhattan opened a few months ago, but its gotten mixed reviews. Some people love it and some feel its not up to the standards of its New Orleans counterpart. eGullet on Jacques-Imos

That sucks. JUdson Grill was a dramatic space, with a knowledgeable wine staff and had great food. It was a bit loud, and quirky, but it was a nice restaurant just the same.

As a result of the settlement with Republic Restaurant in NYC, Saigon Republic is now "Saigon R" I kind of like it. I mean along with Mo' Pho' (which is very close to opening), it sounds like members of a Vietnamese rap group. I'm thinking the next place should be called "Jam Masta' Summer Roll" or "Hung Mutha Hu Tieu"

Luis is quite knowledgeable, although not a fan of French Rhums at all. I read his publication every month, he does a great job -- and the best thing about this magazine is its totally online and its free.

Steve, welcome to eGullet. In the last 2 years, what are the best new and exciting cheese imports that you have come across? Anything that hasn't been avaliable in the US previously?

Mix it in with the cream cheese when you are making a cheesecake. Or mix it in with marscapone and chocolate bits and pipe it into a cannoli.

Biography of Steven Jenkins Variously described in print as New York City's "highest-profile grocer" (New York Magazine), the "enfant terrible of the fancy food business" (The New York Times), and "the eminence grise of American cheesemongers" (The New Yorker), as well as having been featured in New York Magazine's "The 100 Smartest New Yorkers" issue, Steven Jenkins has worked at New York's highly respected Fairway Markets since 1980. He was the first American to be inducted into France's ancient and elite Guilde du St. Uguzon, in 1976. He was further honored in 1980 by being inducted into France's super-honorary Taste-Fromage. His first book, Cheese Primer, is decidedly a chef-d'oeuvre (eight years in the making), published by Workman (starred, boxed review in Publisher's Weekly), is already in its record-breaking seventh printing. It won the James Beard Foundation Award in 1997 and was nominated for the Julia Child Award (IACP). Cheese Primer is regarded as having become the single-most indispensable book in the world of cheese for both professionals and amateurs. Jenkins has written for every major food and wine publication including Gourmet, Food & Wine and Food Arts, as well as columns for the major trade magazines and domestic and international culinary journals. Jenkins is credited with having pioneered countess cheeses and foodstuffs for New Yorkers (and subsequently the rest of the United States) and continues to engender remarkable publicity for food artisans and artisanal foods. He is a frequent guest lecturer (The 92nd St. Y, The Aspen Food & Wine Classic, The American Cheese Society) and makes frequent appearances on television (PBS with Jacques Pepin and Julia Child, featured segment on CBS's Sunday Morning). Jenkins was a board member of The American Cheese Society and is an active participant in the important work of the Oldways Preservation and Exchange Trust (Boston). "The Jenkins Chronicles" can be heard on National Public Radio's "The Splendid Table" with Lynn Rossetto Kasper. Cheese Primer by Steven Jenkins Moderator's Note: This Q&A will be free-form and undmoderated, and replies unrestricted. Click Here for the Steve Jenkins Q&A

Biography of Steven Jenkins Variously described in print as New York City's "highest-profile grocer" (New York Magazine), the "enfant terrible of the fancy food business" (The New York Times), and "the eminence grise of American cheesemongers" (The New Yorker), as well as having been featured in New York Magazine's "The 100 Smartest New Yorkers" issue, Steven Jenkins has worked at New York's highly respected Fairway Markets since 1980. He was the first American to be inducted into France's ancient and elite Guilde du St. Uguzon, in 1976. He was further honored in 1980 by being inducted into France's super-honorary Taste-Fromage. His first book, Cheese Primer, is decidedly a chef-d'oeuvre (eight years in the making), published by Workman (starred, boxed review in Publisher's Weekly), is already in its record-breaking seventh printing. It won the James Beard Foundation Award in 1997 and was nominated for the Julia Child Award (IACP). Cheese Primer is regarded as having become the single-most indispensable book in the world of cheese for both professionals and amateurs. Jenkins has written for every major food and wine publication including Gourmet, Food & Wine and Food Arts, as well as columns for the major trade magazines and domestic and international culinary journals. Jenkins is credited with having pioneered countess cheeses and foodstuffs for New Yorkers (and subsequently the rest of the United States) and continues to engender remarkable publicity for food artisans and artisanal foods. He is a frequent guest lecturer (The 92nd St. Y, The Aspen Food & Wine Classic, The American Cheese Society) and makes frequent appearances on television (PBS with Jacques Pepin and Julia Child, featured segment on CBS's Sunday Morning). Jenkins was a board member of The American Cheese Society and is an active participant in the important work of the Oldways Preservation and Exchange Trust (Boston). "The Jenkins Chronicles" can be heard on National Public Radio's "The Splendid Table" with Lynn Rossetto Kasper. Cheese Primer by Steven Jenkins Moderator's Note: This Q&A will be free-form and unmoderated, and replies unrestricted.

Pan Seared Sea Scallops in a Beurre Noisette sauce with Mushroom Ravioli and Fresh Spinach

I watched all his shows with extreme interest -- I credit him with my love for many ethnic foods that I would never tried unless I had seen his show. I hope he's gone to a better place.

Cinque Figlie in Whippany or Pierre's in Morristown. Or any of the resturants Rosie mentioned.

this is fascinating. maybe it is rationalization but jason - i totally disagree that it's an issue of dollar value. i wouldn't take a unpaid for piece of candy...but i don't think it's at all wrong to take the piece of ginger you're going to use - i'll happily continue to tear off of a torn piece that sits in the bin...similarly - my grocer will cut me 1/2 a cabbage - what happens to other half? presumably someone buys it - but it might just shrivel up while spliffy is out back. maybe i can rationalize my mushroom thing because i'm happy to pay for what i'm going to use. in fact - if i could buy caps only for even more $ - i would. it's the waste that kills me. it's not like buying meat on the bone - that's more flavorful - and generally you have the option of just getting the meat. but those stems just kill me. I have a much more serious problem with destroying a peice of produce (such as a hand of ginger) so that you can take your "peice" that you think you are able to consume, versus taking a small peice of pre-wrapped candy from the bulk candy bin. And beleive me, nobody buys the "halves" of peices of ginger that you destroy. Stop kidding yourself. They just throw it out and it goes to waste.

I can assure you, that if anyone here has gone shopping with me or been in my proximity knows that if my sugar level drops, you -REALLY- don't want to be near me. Manhandling produce and tearing of peices of stuff so that you pay less is one thing, but taking a peice of hard sugar candy that has a net value of probably a fraction of a cent to taste to see if I want to buy more (you really don't expect me to bag it and have them weigh it, do you?) when I am buying 100+ bucks worth of groceries is hardly a delito de sangre. And I'll tell you what theft is. Theft is the time when you buy all your stuff presumably on sale, you give in your discount card and then when you get home you examine the receipt and you realize they miskeyed it or several items weren't properly entered into their database and you've just been ripped off REAL money.

Tony would be proud of you.

Sometimes I take a peice of candy from the bulk candy bins and suck on it while I am shopping. You know, a little something to keep my sugar level up so I don't kill someone.