Jason Perlow

If you like rather plain roasted chicken, served with potatoes, I suppose the food at Medieval Times is ok. As someone else on this thread has has, you don't go for the food. According to the website, the menu of the Toronto location consists of: Garlic Bread Vegetable Soup Roasted Chicken Spare Rib Herb-Basted Potato Pastry of the Castle Beverage

Peanut Shrek M&Ms, in assorted colors Clockwise from top: Regular Peanut M&M, Peanut Shrek M&M, Shrek M&M, (original) M&M As you can see the Shrek M&Ms are about 30 to 40 percent larger. They seem to have a stronger chocolate taste to them. Personally, I wish these would become the template for new M&Ms, they are definitely better than the originals.

The production company, Zero Point Zero, is working on getting it aired in various broadcast venues. I've been sworn to secrecy as to who they are -- otherwise, Bourdain will show up at my house a la Paulie Walnuts and I'll suffer the same fate of many an odd character on the Sopranos if I disclose anything more.

For me the ideal way to drink coke is from a mix originating from a glass bottle or can that is already cold, and poured into a tall glass with lots of CRUSHED ice. I don't know what it is about crushed ice but it really adds to the enjoyment of the experience.

The chili sauce is on the chicken. But its not wet, its dry. And its not Chicken Rice -- thats served on the side at that restaurant.

This show is really going to blow people's minds when it airs. I had the fortune of seeing it for the first time this evening. In many ways, its the ultimate Cooks Tour episode -- although it could also be said that its understandable why it never saw the light of day on Food Network -- its far, far too cerebral when compared with the kinds of stuff that is showing there now. I hope it finds a home where people will appreciate watching it. The footage in the "Taller" showing Adria and his assitants conjure new cooking techniques and the Skunkworks-style documentation process is truly bizarre and awe-inspiring. The food in the restaurant could only be described as scary and thought provoking -- now that I've actually had a chance to hear Tony describe the food and his sensations and watch him eat it, I'm not exactly sure I even want to go to El Bulli -- the cuisine seems to threaten and challenge every convention of what food and the dining experience actually is. I think I'm too comfortable in my world view of what I think food should be -- the experience would probably screw me up for life. A truly awesome peice of work -- there are other really nice treats the show as well, such as a visit to a hand-sliced Iberico ham shop and Rafa's, Adria's favorite restaurant.

Hmm. Favorite Malaysian dish. I like the stir fried pearl noodle dishes (the noodles that look like worms). I like "Chili Chicken" which is a somewhat dry chili sauce chicken dish. Theres another dish that I've had at a NY chain called Penang, called "Tofu Nyonya" which is fried tofu in a spicy chili sauce with ground pork and lots of basil. Oh yeah, the deep fried string beans with dried shrimp in it.

So the words are foreign words then... "aisu kuriimu" literally sounds like "ice cream"

Do you have the Romanji pronunciation for that?

1. Where are we supposed to get peas of the quality BLT uses? 2. What the hell is a Cipolline onion?

BTW Saigon Republic has been open for over a week, and Mo'Pho should be open in about 2 weeks. Apparently the damage to the restaurant was minor, the basement wiring had to be completely redone and the dishwashing machine is slightly damaged.

I didn't know they sold their in-house mole, I've only had it in their tamales. I'll have to pick some up.

LOL. Them Israelis love their hot sauce, don't they?

Actually I probably would like lact ice, as I have a fairly strong dairy intolerance. I'll have to search the Japanese groceries locally. How would I refer to the name or brands in Japanese?

Oops, I forgot ... didn't you tell us about some kind of a Passover ice cream you loved which incorporated those chocolate covered ring jels? Forgot you were intolerant .. always found you to be so very "inclusive", which is so very politically correct!! Not ice cream. Italian "cream" ices that are Pareve. Sometimes I do eat dairy (like last night when I ate pizza with friends) if I have cravings, but I suffer for it later.

Sucks to have a dairy intolerance on Shavuot.

There are numerous ones in Passaic, its become something of a Mexican enclave. In Bergenfield both La Batalla and Mi Pueblo are very good. El Paso is very tiny and relatively new but they make mean Tamales and Tortas in addition to their very good tacos. In Bogota, there is El Gran Mexicano and you should also look at our North Jersey Mexican thread.

I still think Pocky G is the best flavor. Its like Oreo cookie wafers, but in a stick.

Adria totally comes off as a Spanish version of Rotwang, the mad scientist from Fritz Lang's Metropolis. He has that same crazed look in his eyes.

How the heck did those "raviolis" work?

Hot, Sour, Salty, Sweet is my favorite Southeast Asian cookbook. Its not just Thai -- it includes Vietnamese and Cambodian and Burmese stuff as well.

Thats sad. Peristyle was going to be the next major NO restaurant on my list to try on my next trip.

Considering its June as well, the weather will be very warm. Babbo and Veritas I would do clean jeans or chinos with a sportjacket and nice shirt, no tie.

eGullet Q&A with Alton Brown, May 24-28, 2004. Biography Alton Brown’s flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later “as a way to get dates” in college. Switching gears as an adult, Alton spent a decade working as a cinematographer and video director, but realized that he spent all his time between shoots watching cooking shows, which he found to be dull and uninformative. Convinced that he could do better, Alton left the film business and moved to Vermont to train at the New England Culinary Institute in Montpelier, VT. Soon after, Alton tapped all of his training to create Good Eats, a smart and entertaining food show that blends wit with wisdom, history with pop culture, and science with common cooking sense. Alton not only writes and produces the shows but also stars in each offbeat episode on Food Network. Alton Brown’s first book, I’m Just Here for the Food, won the James Beard Foundation Award for Best Cookbook in the Reference category, and was one of the bestselling cookbooks of 2002, with over 165,000 copies now in print. It was also chosen by Amazon.com as one of the top 50 books of 2002 by both editors and readers. Alton Brown’s Gear for Your Kitchen, his long-awaited homage to tools and gadgetry, was published in September 2003 and is nominated for a James Beard Award for Best Cookbook in the Tools & Techniques category. Gear is an essential guide to all the “hardware” you need in the kitchen. Packed with practical advice and tips, Alton’s new book takes a look at what’s needed and what isn’t, what works and what doesn’t. It even includes 25 recipes and a six-month plan to overhaul your kitchen with the most effective, innovative and even surprising culinary tools available. Alton’s third book on baking, I’m Just Here for More Food, is due in bookstores October 2004. Also in October, read Alton’s second piece (on yeast) as a contributing editor for Bon Appetit Magazine. Food Network’s Good Eats airs Wednesday at 9:00 pm, 9:30 pm, 1:00 am, and 1:30 am. Plus, catch additional episodes Monday through Friday at 7:00 pm, Saturday at 8:30 am, and Sunday at 6:30 pm. All times ET/PT. Hosted by Alton Brown and now in its fifth season, Good Eats combines pop culture, comedy, kitchen science, and plain good eating. For more information on the show, visit the Food Network website. For more information on Alton Brown, visit altonbrown.com. ~~~ Five copies of Alton Brown’s Gear for Your Kitchen will be given away to Q&A participants.

One thing you might want to do with the saffron is hydrate the threads in some stock, and cook with that. You might be burning the saffron.