Jason Perlow

Any decent sprit that has had that horrendous green apple shit added to it to make it an "Appletini" or something like that.

A sliced up Tortilla de Patatas, cooled down and served over crusty bread with mayonnaise. With some chilled Manzanilla sherry on the side.

I've found that blanching before stir frying them cuts the bitter taste of most bitter vegetables, like broccoli rabe.

I'm not a huge Single Malt Scotch drinker but I keep The Balvenie Single Barrel 15 onhand. The Plowed Society only gave it a 84. Fucking Philistine pig ignorant assholes.

I do wear glasses Tana and I have poor eyesight. That being said, the pictures look like they are in fairly decent focus to me. Camera shake with the 5700 is a huge problem. Its a large camera with a big front heavy zoom lens and the unit does not snap a shot as soon as you hit the button, which has a deep depress. It also focuses poorly in low light. Apparently these issues were corrected on the 8700, its successor.

I like the composition of the last shot the best.

I think they look cool. You suck. Okay Lurie, YOU get yourself a digital cam and start taking pics... Lets see how well you do!

Okay, well, the composed picture of the food on the plate is actually a cropped version of this one: I decided to crop it because I didnt like the way the white of the plate was showing up. Tough crowd. No more pics for you!

Chicken Mole Poblano, with Mexican rice and Refried Black Beans and Blue Corn Tortillas Extreme black beans cloeseup

Here's some I took of dinner Rachel cooked tonight: Chicken Mole Poblano, with Mexican rice and Refried Black Beans Extreme black beans cloeseup

Sure, although to be presize, Paula actually wrote one book on Morrocan cuisine per se: she also wrote "Couscous and Other Good Food from Morocco (also known as Moroccan Cuisine)" and "Good Food from Morocco" (Out of Print) -- although her "Mediterranean" books have a lot of middle eastern stuff as well. Not to mention the grains/greens book.

But Greek pita has no pocket, right? At least the ones that they use for Souvlaki-type sandwiches. Also Yemenite pita has no pockets either, its essentially a giant tortilla. In Israel I've had felafel sandwiches on various kinds of pita, including Yemenite, which is more of a wrap-type deal. Not all of them had pockets. My favorite pita is of the puffy, Syrian variety, actually.

Actually Toliver, if you want to post the altered versions of my pics, please do.

Its the middle eastern relatives of the Keebler Elves, the Pocket Pita Genies.

I think the best shots I have taken recently are from the Big Apple Barbecue Block party, particularly on the second day, where I got more used to the lighting and shooting conditions. Let me know what you think of some of these that I have "Hand Picked"

Wow, that site is really hillarious!

Our own Paula Wolfert has done a lot of Moroccan cookbooks.

That is very impressive indeed.

I would like to add here that I REALLY like the Trader Joe's caramelized garlic flavor Pistachios. Not for the faint of heart -- mega overpowering candied garlic all over these things. And the Trader Giotto's Pompelmo (Grapefruit) Italian Soda.

You see, Grasshopper? I read your mind.

Well, Yes, its the same people. No, you don't want to eat at that one.

Yes. No.

I've been making lots of Ti Punches lately and I must say that really juicy limes and lots of Sirop de Canne (also called Sirop Antellais) is key to this drink, in addition to the White Rhum Agricole. For some reason I seem to like it with more Sirop de Canne than most. Maybe its because I am pouring some pretty stiff glasses. I have one bottle of Niesson white, after that's gone I'm not sure what the hell I am going to do. I guess I could TRY it with the Wray and Nephew Overproof, but it won't be the same.

Let me emphasize that Hoffman's on a weekend in the summer is a MOB SCENE. You have to take a number when you walk in. They make all their Ice Cream on premises and they have a lot of flavors -- its one of those old-school ice cream places thats been there forever. Well worth going, however. EDIT: Apparently the place has recently re-opened after the original owners shut its doors. http://www.app.com/app/story/0,21625,954991,00.html

Welcome to the site. I don't have a good answer for this but perhaps Andrea Nguyen will.