Jason Perlow

Yeah, but they are probably pretty crummy frozen Dosas by Indian standards, although I buy them pre-packaged from an Indian grocery. I have a couple of different brands onhand.

The Bruni doth giveth, and the Bruni doth taketh away. Thus sayeth the flock.

BTW, in looking up some legit Quesadilla recipes, I found this really cool site in Mexico at the University of Guadalajara: http://mexico.udg.mx/cocina/cocinamex.html (Spanish) http://mexico.udg.mx/cocina/ingles/menu/frame.html (English) If you go to the "Menu" page and click on Antojitos (Typical Food), you'll find quite a few legit Quesadilla recipes. Note the Spanish version of the site has more stuff than the English one.

A note about the Quesadilla -- they are legitimately Mexican. I've had them in households in Mexico and also in Tacquerias in the D.F. and in the US in very Mexican neighborhoods. A very typical Quesadilla is the white cheese and ham and they are very simple compared to some of the complex monstrosities served at chain Tex-Mex restaurants -- usually a Quesadilla is a snack or a light meal. There are also legitimate variations of the Quesadilla which are more like steak Tacos with melted cheese (as they are made with smaller tortillas, Quesadillas are usually made with larger ones which are sandwiched together and then pan grilled) but are called something else.

I usually have frozen masala dosas sitting in the freezer.

Slammed is a pretty cool magazine. I've spoken with the EIC and Publisher, they seem like a really nice bunch of folks that actually get it. We're likely going to be talking to them about stuff that they and we can do together.

Not Dinner, but Lunch: Spinach/Zucchini/Potato/Ham/Cheese Fritatta

Due to some unforseen compatability problems on the new server, ImageGullet was non-functional for about 2 days -- its now working. We apologize for the inconvenience.

LOL. Fifi, I think Boudreaux has potential for serialized TDG material. He could be the next Ivan.

Yes, they are used in Chinese stir fry dishes.

What about Gumbo Z'herbes/Zap/Zab then? Many, but not all of the recipes for them don't have roux in them. Certainly, the one we had at Lagniappe Too in New Iberia did not. However, this one calls for it: http://www.gumbopages.com/food/soups/gumboz.html Emeril's, on the other hand, does not, but calls for File Powder: http://www.foodnetwork.com/food/cda/recipe...-PAGE%2C00.html HOWEVER, The Tabasco company does call for it: http://www.tabasco.com/taste_tent/recipes/...e=Gumbo_Zherbes as does Tom Fitzmorris's http://www.labellecuisine.com/Features/Gumbo%20Galaxy.htm and the Culinary Institute of New Orleans http://www.ci-no.com/recipes/gumboz.html

I've always thought of Lemonade and the "Arnold Palmer" as a Southern drink.

Actually I'd like to see Fresca reformulated with Splenda.

It will be some variation on "Saigon" but whatever it is, it will be something she can trademark. The other option on the table is to use a variation of "Mo'Pho" like "Mo'Pho Cafe" or something like that.

The server move is complete and we've pointed our DNS over to the new DNS servers at Invision. Some of you are probably completely using the new server already, some of you at less-quick-to-react ISP's will be using the old server with the new server in tandem, which will be somewhat slower. We have not configured MailScanner/Spam Assasin/CLAMAV on the new server yet, so you may get some annoying virus emails for a few days until we get that sorted out.

Nice job, Kris-san.

You know, it sort of just dawned on me that it would be far more interesting to discuss what restaurants merit 3 stars but don't have them, as opposed to 4 stars. I mean, the restaurants that can be 4 stars are in a finite group, and its pretty rediculous to assume that there has been such oversight by the NYT that a restaurant which merits 4 didn't get them, considering how severe the requirements are for food, ambiance and service to fit that mold. There must be a lot more restaurants that merit 3 that have been overlooked. Or two star restaurants, that border on 3, for that matter.

Marlene, nice grill. Emphasis on the word "grill".

White Castle has now introduced a fried Chicken Breast sandwich, which is the same dimensions as their mini burgers. In concept and in execution, its very similar to a Chik-Fil-A, although not as heavily seasoned, and of course, smaller. http://www.whitecastle.com/_pages/ads.asp?ad=1 By far the "Chicken Breast" sandwich is better than their "Chicken Ring" sandwich, which is much more processed. I like the sandwich a lot, but make sure you order extra pickle slices to go on it, because the sandwich only has a slice of cheese on it, and it needs the pickles to sort of give it that Chick-Fil-A taste.

The database will begin copying to our new server late this evening. The procedure takes at least an hour, and eGullet will not be accessible at that time. After it is completed, and access is restored, an indexing process will begin that will adversely affect site performance for several hours (4+). After this is done, the eGullet site will be split between 2 computers -- the web server and the database server, which will be communicating with each other over the Internet (between Texas and Colorado) and this will result in slower overall performance than what you are used to. This 2-server situation will be required for at least a few days as we transfer all the web sites eGullet comprises to the new server. Once all data is copied to the new machine we will be redirecting our DNS to point the web pages to the new server -- some of you, depending on how quickly your ISP's react to the name server changes will undoubtably experience outages, but we will attempt to minimize this by automatically re-directing the traffic to the new server. Thanks for your cooperation and patience in this matter, and we'll keep you updated as this progresses.

This just in from Amy Mills Tunnicliffe, daughter of Mike Mills (from Memphis Championship Barbecue) and author of the upcoming book, Peace, Love, & Barbecue: Secrets, Tall Tales, & Outright Lies from the Legends of Barbecue:

He's very sexy too.

Thats a good overview -- the wine we selected though is not on that list, so the website must be a little outdated.

This weekend, eGullet will be moving to a more powerful server at a new data center hosted by Invision Power Systems. We will be copying over our database to the new machine, and thus you may see some slowness while we do this and some of you may have some difficulty reaching the site for a day or so while we update our DNS entries. We apologize in advance for any downtime that may occur.

Ate at Becco with eG Rum forum host and caribbean pirate Ed Hamilton last night, after an evening of drinking too much French Rum Agricole. At 10PM, Becco was like a beacon of hope after walking from the nearby Crowne Plaza at 48th street in my inebriated stupor and in the steamy weather following a huge rainstorm -- and the food got me woken up, real fast. Needing to get all that alcohol absorbed we went for the pasta deal -- this evening they had Sphagetti a la Guitarra, Orichhete with Broccoli Rapa and Sausage, and Spinach and Cheese Ravioli in a Beurre Blanc sauce. All the pastas were freshly made and very good, especially the Spinach ravioli which had a stong Parmigiano flavor to it, although it was a bit rich -- but this didnt stop me from asking for a second portion of it. We had a nice $20 2001 Primitivo to go with the pasta, which went great with the Sphaghetti dish and worked well to scrape that heavy butter sauce off the palate from the ravioli. Service was great, as usual.