Jason Perlow

Caviar is always said to be an acquired taste. It took me years before I could eat it without making a face, and even today, I can't eat it straight, it has to be with creme fraische, butter or some other rich fatty ingredient to balance out the saltiness.

Preseves over buttered toast.

Its more of a product catalog on Domecq's liquor line, but they've got some good information in there. http://www.adsinstitute.com You need to register to view the "coursework"

This is one I continue to reach for on my bar shelf. I like it neat with just a few small ice cubes --- but in New Orleans they are pushing Cane and Coke, which they claim tastes just like Dr. Pepper. I bought quite a few bottles of this on my last trip and have gifted them to friends, all who love it, including some Scotch bigots. The New Orleans Amber product, which is the entry level aged rum that they sell, is also nice, and I prefer it for mixers to Cane.

Actually as I understand it, the organization that owns Outback owns several other steakhouse and restaurant chains. http://www.outback.com/pressroom/NewRestau...ncepts/main.asp

Moo-Shu pork is a dish of shredded pork stirfried with shredded chinese cabbage, black fungus and other vegetables in a hoisin-based sauce. These are wrapped in flour pancakes similar to a mexican tortilla with more hoisin sauce applied. http://www.szechuan-restaurant.com/menus/pics/401b.gif One of my favorite chinese dishes if done properly.

BTW, Slammed's critic roundups for NYC and San Francisco are up: New York: http://www.slammedmagazine.com/inthisissue...ics/fairest.htm I particularly enjoy and agree with Philip Innes' evaluation of David Corcoran, the NJ food section reviewer of the New York Times. I'm glad someone recognizes his ability and talent. EDIT: I see he takes a a few pot shots pot shots at Jim Leff the end -- "I'm guessing wait people smell cheapness on him like dogs smell fear." Ouch. I guess we should feel lucky that eGullet's own principals were left out of this roundup. Maybe he thinks we're perfect. San Francisco: http://www.slammedmagazine.com/inthisissue...ics/bayArea.htm Innes gives Bill Daley, who has now moved onto greener pastures, a lot of praise here (and a few biting comments about his occasional choice of trite wording -- oh well, we can't always be simultaneously loquacious and briliant) -- notwithstanding that it's well known that Daley is considered to the be a friend of eGullet, and I really like the guy on a personal level, I think Daley has a lot of talent and really didnt have a chance to spread his wings at the Chronicle. I hope he fares better at the Chicago Tribune.

I can't seem to view this thread. It tells me that this menu has been disabled. Its in the Site Talk area, which requires 20 posts.

Zweigle's is actually known for their "While Hots", which we looked at earlier this year: http://forums.egullet.org/index.php?showtopic=29227

Just for the record, that "we don't support eGullet" statement was supposedly (and it has not been adequately verified) made by the General Manager of French Laundry and said to someone over voicemail -- so I would take that statement and its possible meaning (which can be interpreted in a number of ways) with a grain of salt. It was not made by any of the people at Per Se. I have been in contact with the folks with Per Se as well as Keller's PR infrastructure for some time and they have been professional and extremely friendly and accomodating towards us, and we have been communicating on many matters, including working on getting Keller for a eG Q&A.

I actually saw "Cajun Spring Rolls" being made on an episode of "Campfire Cafe". It had pork andouille sausage, monterrey and cheddar cheese, bell pepper, onion, cabbage and spinach in it. http://www.campfirecafe.com/Series4Recipes...SpringRolls.htm

Yeah, but these particular ones are good. Damnned good.

Thats lychee flavor, and I havent figured out a way to eat them correctly yet. I bought them from an asian supermarket and they came with no instructions.

Peanut oil is good for French Fries but I tend to prefer soybean oil for everything else.

Egg Rolls -- a Chinese-American classic.

By the way the Tapas De Espana in Englewood is very good, in my opinion. We've only been there once so far for Mothers Day, and it was very crowded, but we enjoyed it a lot.

I remember Seven Seas restaurant -- it was one of my grandparent's favorites, The beef dish you mention was excellent. Downtown Flushing is in fact, quite hardcore and I have eaten there at various places many times over the last 20 years. East Buffet has become one of our recent favorites and there are several dim sum places there that are very, very good. I also will probably venture out to Spicy and Tasty and Sichuan Dynasty at some point, but I have never been. However authentic Chinese food was not even in my mindset when going to King Yum -- what they focus on is really what I like about the place. We have so much hardcore regional Chinese food in New Jersey that I see no point of eating that kind of Chinese food when we are out on Long Island.

Ramen. Hot Dogs. Fried Squid, Takoyaki (fried Octopus balls -- the Osaka stadium, home to the Kintetsu Buffaloes is in fact, "The Takoyaki Dome"), Yakisoba (pan fried noodle dish with meat and veggies). Also Edammame, various bento boxes, Yakitori (chicken parts on a stick), Yakiniku (grilled meat and veggies of various types on skewers) , Beer and Japanese Whiskey. Sake.

Wow, they must really be cutting back. I hope you packed a sandwich.

Traditionally Royal Dutch Airlines KLM has some of the best food and beverage service, bar-none. while they no longer serve unlimited beer and wine on economy flights, their meals are still supposed to be very good.

Oh my God. This is incredible news: http://nathansfamous.com/nathans/products/french_fries.asp If these are the genuine item, but frozen and perhaps par-cooked -- it may be possible to reproduce that taste and flavor of those in your home. Oh man, I hope they don't disappoint.

It was a last minute thing. Actually, I was considering inviting you over to help us out, but I knew you had other plans. Perhaps for the next wave.

I considered it, but it would have required a lot more organization than we put into the project to do. However. Hot dogs all pretty much look the same when you cook them, for the most part.

Well, it does help you fit in with the crowd.

Back during my college days (this is going back to the late 80's) I remember one party where some guy told me that the Jager in Europe actually had some narcotic ingredient in it. I'm sure this is pure bullshit, but I've actually heard other people mention this on other occassions.