Jason Perlow

Actually, I'm looking forward to trying the new badass fried chicken sandwich.

So... like... the thread is ending?

I can assure you, you don't want to do this. I successfully grew some of these a few summers ago, and well, lets just say, they aren't really usable in food. I ended up putting mine in the food drier and grinding it into chile powder... and mixing it with WEAKER chiles. Stuff is way, way, way too hot.

Really? I've heard that about Riesling. Although considering the Gewurtz is a hybrid of Riesling and Traminer...

Dude, -I- was -lucky- to get a foccacia, a cookie, some quiche and a small bag of rugelach. Do you REALLY think you are -that- high on the totem pole that I'd let you have a CUPCAKE? Get real.

16 quart or bigger.

I believe Sweet-n-Tart in NYC Chinatown offers a wide variety of teas, although they tend to focus on those sago drinks there. The cafe adjoining the Ten Ren tea shop NYC Chinatown of course offers a ton of teas on their menu as well.

Why, what's wrong with the typical black tea or jasmine tea most chinese restaurants serve? For the most part as it relates to Chinese culture, high quality tea is something you serve in your household... Chinese restaurants could never afford to serve the top quality stuff at the quantities they serve at. The best green, oolong and jasmine is pretty much reserved for private consumption.

This is perhaps one of my favorite beer styles. I'm quite partial to Samuel Smith's and Brooklyn Brewery Black Chocolate (when they make it). What are your favorites, and where do you get them?

Is there anywhere in NY Metro that has it? In Jersey there is a quite a few places. Palisades Park I know has several, and there's a particularly good one in the shopping plaza in Ridgefield where Han Ah Reum is. I would imagine there's a few in Flushing, as well as at least 1 on 32nd street in Manhattan.

Rocco WAS a respected chef, and he did have talent, Barb. However, in the present tense, he hasn't demonstrated his current ability to cook, especially on "The Restaurant". He does anything BUT cook in that show. I have far more respect for celeb chefs like Mario Batali, Wolfgang Puck and Eric Ripert who can put out cookbooks and TV shows and still manage to do dinner service a good amount of the time.

eGullet Q&A with Ray McCoy and Cornelia Corey Ray McCoy (2003 Wynkoop Beerdrinker of the Year) and Cornelia Corey (2001 Wynkoop Beerdrinker of the Year) are two of the country's most enthusiastic and passionate beer lovers. They first discovered good beer on a trip to Europe in 1990. Since then their thirsty curiosity for good beer has led them to compile resumes detailing visits to over 280 breweries and brewpubs in eight different countries. They have, to date, attended over 30 festivals in five countries and have worked as staff for numerous festivals. Ray McCoy also brews award-winning beers in their home brewery dubbed the "Backstage Brewing Company." Cornelia assists in the brewing when needed. They are the first couple to have individually won the national title of "Beerdrinker of the Year." Learn more about Ray and Cornelia by following the links to their winning Beerdrinker of the Year resumes: Ray's Beer Resume Cornelia's Beer Resume

eGullet Q&A with Ray McCoy and Cornelia Corey Ray McCoy (2003 Wynkoop Beerdrinker of the Year) and Cornelia Corey (2001 Wynkoop Beerdrinker of the Year) are two of the country's most enthusiastic and passionate beer lovers. They first discovered good beer on a trip to Europe in 1990. Since then their thirsty curiosity for good beer has led them to compile resumes detailing visits to over 280 breweries and brewpubs in eight different countries. They have, to date, attended over 30 festivals in five countries and have worked as staff for numerous festivals. Ray McCoy also brews award-winning beers in their home brewery dubbed the "Backstage Brewing Company." Cornelia assists in the brewing when needed. They are the first couple to have individually won the national title of "Beerdrinker of the Year." Learn more about Ray and Cornelia by following the links to their winning Beerdrinker of the Year resumes: Ray's Beer Resume Cornelia's Beer Resume Click Here to enter the Q&A forum

Oh man do I love Korean Chinese.

Yeah I would just poach (or steam). Poaching sounds easiest, and then you can either make the Lobster Rolls with that or do something else with the meat.

The Great Neck location serves pretty much identical food at the same quality level as the Brooklyn location. (BTW, That's where I grew up as well.) Steven -- the tomatoes didn't ALWAYS suck, at least the ones on Long Island didn't. It could be that they use local product there, when they are in season.

steam, toss in French mustard, mayo and chopped herb mixture (dill is good). Put on Hot Dog buns. Lobster Rolls.

China 46 is a unique restaurant because although it positions itself as a Shanghainese restaruant, the owner's parents are originally from Chengdu and then migrated to Shanghai -- so it has Sichuan dishes on the menu as well. Many feature a robust amount of Hua Jiao, he's not stingy with it when he's got it. The current kitchen staff is a mix of Sichuan and Shanghainese. The Sunday "dim sum" luncheon it has started doing is truly a pan-Sino experience -- Hong Kong style, Sichuan and Shanghai dishes are all served up small plates. All excellent renditions.

Panko-Breaded Loin Pork Chops Tonkatsu Style, with Chicken Rice and Hibachi Zucchini and Onions

I'm guessing that Thomas knows that he's dealing with New Yorkers now.

I run my genesis C at full blast, all three burners, five minutes a side with the hood down if its a particularly thick steak. I rub with vegetable oil prior to putting the steak on the grill and I let the grill temperature internally go over 600 degrees with the top down before putting the steaks on. Overall though, the Genesis is a sucky steak grill. I'm seriously considering buying a cheap Weber kettle (charcoal) for just steaks this summer. There is no substitute for the charcoal flavor. For everything else though the Genesis is a nice grill.

Have a look at some of our existing threads on ports and sherries: http://forums.egullet.org/index.php?showtopic=37189 http://forums.egullet.org/index.php?showtopic=38100 http://forums.egullet.org/index.php?showtopic=19986 http://forums.egullet.org/index.php?showtopic=37396 http://forums.egullet.org/index.php?showtopic=34501 http://forums.egullet.org/index.php?showtopic=25751 Sherries of course can be sweet or dry -- the type of most interest is probably Pedro Ximenez which made from the sweet P.X. grape. Amontillados can also be on the sweet side. Sauternes (And Saussignac/Monbazillac, all sweet wines made with the Semillon grape) http://forums.egullet.org/index.php?showtopic=19578 This of course is just scratching the surface, but its a good start. We've also had many threads on Icewine, dessert Rieslings (Auslese, Beerenauslese, TBA, Eiswein), Muscats, etc. Just use the search engine or the Google eG button.

Hunan Cottage (thread)

Rachel and I (and her parents) ate at Tapas de Espana in Englewood for mothers day dinner -- although the tapas menu was not avaliable that day, we hit some of the high points -- great Shrimp al Ajillo, Chorizo in a cider sauce, fried calamari, Mariscada Verde, Arroz Con Pollo and Guava Flan. Fried potatoes were thin crispy and perfectly seasoned. All excellent and lived up to the quality of the original location in North Bergen. Will definitely be returning, and soon. Be advised that just like the other location, on prime nights the place is VERY loud. The bar area is actually quieter than the main dining room, which seems to have a amplifying effect. Liquor License, no BYO. Limited but good selection of ports and sherries.

I had the honor of driving Gabriel (and Bourdain) home from a party in my ancient Cadillac a couple of months ago, and he's a really nice guy. I'm really looking forward to trying some of his food at Modern.