Jason Perlow

With respect... YOU SUCK! Man, a box of those would be gone in like... a day... in my freezer though. As for the Luigi's... even better I can walk about a block and get REAL ices from a local Pizza place, although for store bought I really have to give props to Philly Swirl. I haven't tried these yet. Which flavors do you like? From the web site, these guys seem to be very sensitive to dairy intolerance and cholesterol issues.

Yeah, I've been accused of that, in my time.

As I said on the other thread -- there are some glaring omissions in his review. The creamed spinach? The actual forensic analysis of the aging skill and the quality of the meat? A steakhouse is all about the quality of the steak, the skill of the aging of the meat and the attention to preparation, as well as the quality of the sides -- none of which got much detailed coverage in this article.

Jesus Christ man, what about the creamed spinach? Or the analysis of the quality of the beef and the skill of the aging? Sure, they know how to cook it, but is the beef just as good?

I am very, very envious of your IT'S-IT cache. Our full range of Klondikes currently in the freezer (Klondike, Chocolate Klondike, Dark Chocolate Klondike, Klondike Crunch, Klondike Heath, Neapolitan Klondike and Klondike Hershey with Almond) does not even compare.

I loved Tony Randall's appearances on various variety shows when he used to cook. William Shatner, on the other hand...

The only Armenian food I have had a lot of are Lahmajuns -- the spicy pizza-like things with ground meat on top. Where I live here in the US, Northern NJ has its share of Lahmajun bakeries -- George Assadourian, the one in Cliffside Park comes to mind (although those people are Syrian but bake in a Armenian style). I try to pick some up from that place whenever I can, they make great quick snacks. I just throw them in the toaster for a few minutes to crisp them up a bit. http://www.assadourian.com EDIT: Assadourian is USDA inspected and approved, so they are able to ship their Lahmajuns anywhere.

Cool. Its the Boy George of Fish!

I agree that their custard at the BBQ was some of the best I have ever had, and I've had some decent custard in my time. Very much looking forward to trying their shakes and some of their other things.

Wow, what a cool ad on top.

Most definitely a licker rather than a biter, Brooks! Nice stash of ice cream, Jason, very complete inventory! Yes, we've dedicated an entire bin to it, and to the left you can see the White Castle Bin.

I'll show you mine if you show me yours.

You could probably use some type of bonding material to put a peice of plastic on that new tab. I'd bring the top into the hardware store and see what they can recommend as far as a peice of plastic and the proper type of cement or glue.

Yeah I think those are the ones that are cone shaped with different layers of color on them. Bomb Pop Astro Pop

My favorite saucer flavors are pistachio and strawberry, which are rare since many Carvel shops don't bother to make them anymore. During the mid to late 80's my parents went on a health kick and stopped buying Saucers at the local Carvel and started buying their "Bongos" instead. My mother and father unsuccessfully tried to convince us that the reduced-fat and sugar-free ice cream in the Bongos were "just as good" but nobody was falling for that one.

Still my choice remains Carvel Flying Saucers .. in chocolate, if you please ... Love any kind of an ice cream sandwich actually .. Oh yeah, the flying saucer, definitely.

Riffing off Jonathan Lurie's excellent thread on novelty candy, I thought this topic was timely considering the onset of summer weather. My favorite is the IT'S-IT, a chocolate-dipped oatmeal cookie and ice cream sandwich, but its only in the San Francisco Bay area (and I always make a point of having several whenever I go out there for a Linux trade show or something) and its made by a small, family-owned company. My favorite, easy to find novelty ice cream has got to be the Klondike. Why? Its relatively cheap, It has a good chocolate coating, and the Ice Cream is good -- its Bryers, which as commercial ice cream goes is quite decent. Klondike Crunch is probably my favorite variant but their Chocolate and their Mint varieties are also excellent. Dove Bars and Haagen Dasz bars are kickass as well, but they are steep. I always feel like a Rockefeller when buying them for some reason. Good Humors are okay, I dont thnk they are as good as they used to be when I was a kid.

I was told it could be found at Chinese supermarkets now.

Here are some pics of some Shanghainese-style Zongzi that I had today at China 46, a Shanghainese/Sichuan restaurant in NJ:

This a product that China 46, the local NJ eGullet favorite Chinese restaurant is using to enhance their Sichuan dishes -- Sichuan Peppercorn Oil. I tried it, and it is very pungent -- and apparenty its totally legal to bring into the country.

Stuff from today's Sunday Dim Sum Buffet: Cold Appetizers Vegetarian "Duck" Wonton Skin Pork Dumplings, Being Pan Fried Same dumplings plated Pan Fried Shanghai Buns Chive Box Dumplings Spare Ribs Shanghai-Style Zongzi Zongzi Filling

Yes, you need a carbon steel bit for metal use.

eGullet is a volunteer organization. An organization in which the "staff" have real lives, real jobs, and whatever contributions they make to this site are as a result of personal sacrifices of time and resources that they can reasonably afford to give. eGullet has no professional photography staff -- the only person on this site who has such professional qualifications is Ellen Shapiro, and her photography is not paid for by the site and whatever she chooses to contribute, for example her journal of her recent travels in Asia and coverage of the Big Apple Block Party, is of her own good will and graces. Because she is an extremely busy person, for the most part she does not attend "special access" events with the express purpose of photographing for eGullet. Now, if you have been following along, that means that when we are lucky enough to send a representative to a food event, and are able to get any beyond-regular-means access, photography is on a BEST EFFORT basis, and at best we can expect documentation-type or ameteur photographs, and my own shitty, legally blind, out-of focus, bad subject matter, camera-shaken, anally-retentively-macro-mode-why-does-he-always-go-for-the-extreme-closeup-I-dont-get-it-shots included. Not photographs of a professional nature. Not perfectly focused and composed or in perfect lighting. If they are focused and decently composed, you should consider yourself lucky. So I take extreme exception when someone tells me our photographs or any other content for that matter isn't up to their exacting standards. I would also like to add there isn't a single web site or example of newspaper or magazine news media with the exception of eGullet that has been able to post such comprehensive editorial and photo documentary coverage of any food event or restaurant meals, especially on the extremely limited budget we are on in terms of human resources and money. Thank you for your time. We now return you to your regularly scheduled food discussion thread.

That's disappointing, I was thinking of picking one up as a secondary grill to my Weber Genesis Silver gas grill (which I am very happy with) Maybe I need to go looking for a vintage Weber kettle.

Cecil, thats cool. I'll be sure to take a picture of it on Sunday.