Jason Perlow

Closed as in temporarily, or permanently?

Oh, don't get me wrong, I like belacan. Especially in vegetable sautees, like Kangkung Belacan. Or with convolus or string beans. But the idea of burying something in belacan? SHUDDER!

The Zardetto is a good buy -- but the one I really like is the Nino Franco. Both wines make for great Mimosas as well.

Nah, typically, the Chinese saute them, usually in black bean sauce. I think that Malaysian fermented shrimp paste would kill ANYTHING...

Snails exist in Chinese food as well -- and it could be said the Chinese have had more influence on southeast Asia than France has ever had. Hell, I just had some this afternoon at a Shanghainese restaurant. EDIT: I see ECR has the same thoughts as well.

Well said.

For some reason, I don't really regard Boddingtons as a macro brew. Its still one of my favorites, though.

We are delighted to announce Shaun Hill, chef proprietor of The Merchant House, Ludlow, England will be running the first eGullet Culinary Institute Interactive Cooking Clinic. Shaun will be online to answer all your culinary queries in this special Q&A session next week (May 10-14), so join us then to take advantage of this unique opportunity. N.B. - this Q&A is limited to questions directly related to cooking. Please see Shaun's previous Q&A for his answers to more general questions about his life and work as a chef/restaurateur. To read my recent Daily Gullet interview with Shaun and see an extract from his new book click here. About Shaun As you will see from his CV below, Shaun combines the running of The Merchant House with writing and consulting, and has over 35 years experience in the restaurant trade. Shaun caused quite a stir in 1994 when he left the luxurious and internationaly renowned Gidleigh Park hotel and restaurant (where he also won a Michelin Star) and moved to the then culinary hinterland of rural Shropshire. The AA guide compared the career change to being like Damien Hill giving up formula 1 racing for driving a bus! Since the opening of The Merchant House however, Ludlow has become a mecca for "foodies" and professional chefs alike. Shaun's presence has attracted other high flyers to the historic market town which is now home to no less than 3 Michelin starred restaurants and an annual food and drink festival. Courtesy of those lovely people at Mitchell Beazley, we have a copy of Shaun's most recent book How To Cook Better to give away. The winner will be drawn at random from those taking part in this weeks clinic. Read my recent interview with Shaun on The Daily Gullet. Shaun Hill's CV : born 1947 London Irish Cooking experience 1967 - 71 Carriers restaurant London 1972 - 74 Gay Hussar London 1975 - 76 Intercontinental Hotel - Souffle restaurant 1976 - 77 Capital Hotel - working Head Chef 1978 - 80 Blakes Head Chef - setting up new restaurant 1980 - 82 Lygon Arms Head Chef 1983 - 85 Hills Restaurant Stratford upon Avon Chef patron 1985 - 94 Gidleigh Park Chef and MD 1994 - now Merchant House Awards and similar Egon Ronay guide Chef of the Year 1993 Caterer and Hotelkeeper Chef award 1993 - Catey Caterer and Hotelkeeper Restaurateur of the year 2001 21 in Restaurant Magazine's 50 Best Restaurants in the World awards senior academicien Academie Culinaire de France Outside interests Research fellow Dept of Classics Exeter University Menu consultant to British Airways Books Shaun Hill's Gidleigh Park Cookery Book - Random Century 1990 (reprinted in paperback 1995 as Shaun Hill's Cookery Book) Quick and Easy Vegetables - BBC Books 1993 Cooking at the Merchant House - Conran Octopus 2000 How To Cook Better - Mitchell Beazley 2004 (with Dr J Wilkins) Archestratus the Life of Luxury translation and commentary - Prospect Books 1994 Forthcoming (with Dr J.Wilkins) Food in the Ancient World - Blackwell

Shrimp Toast. Also, home made pigs in a blanket. Rachel makes these by cutting good quality hot dogs on a bias into like 4 peices and wrapping each peice in a small triangle of pastry dough (like the ones you get out of the Pillsbury can to make croissants or biscuits) and baking them. They go like crazy everytime we have served them

Is China 46 the one in a big strip mall, Jason, or is it on Route 46? On route 46, right near the Grand Ave exit. Literally 300 feet from the overpass in a converted diner. http://china46.com or use our new Google eG button and search on China 46.

Bring it to a boil for a few minutes, it will kill the bacteria.

Classic Stubby Bottles

Red Stripe (from Jamaica) is in a stubbie, right? I can't think of any others.

The Stubby Is Back

Slice up the hearts, eggwash with parmigiano and black pepper/salt, coat with breadcrumbs, pan or deep fry them in pure olive oil. Procure some Prosecco or Pinot Grigio. Any questions?

Oh hell, stop complaining. You get cheap pineapples. We gotta pay anywheres between $3.99-$5.99 apeice for them, and most of them arent properly ripened.

For me it has to be Lutece, during the Soltner years. Lutece is what essentially exposed me to fine dining as a kid.

BTW the manager/owner of the restaurant, Andrew, is a really nice guy and if he's around, he's a really good person to talk to explain all the dishes to you in case you have any questions about them.

If you are especially nice to eGullet member AlanZ, he'll show you his. I understand he is a dealer as well.

Yes, thats a really good dish -- we had that last weekend at the brunch.

You guys are forgetting the obvious - Brazilian Rodizio. I mean come on, its traditionally served on a huge spike or saber for crying out loud.

Felafel balls.

and definitely deep fried batter dipped Oreos.

SHRIMP TOAST!

First of all, no self respecting gelateria in Italy would EVER serve gelato that came out of a factory. All the top ones produce their gelato onsite, and if its good gelato, it doesnt stay good very long and certainly doesnt hold up well to transportation. Gelato has to go straight from the machine and into the tubs where it is held somewhat above freezing temperatures -- if it freezes, its ruined. And the best stuff doesnt have many stabilizers in it at all so that it keeps like Ciao Bella does. Its produced, put in the bins, and then sold and eaten, in fairly quick order. So while I agree Ciao Bella produces a good commercial ice cream product when compared to some of the other crap that is out there, artisinal gelato it 'aint. No Italian would ever agree with your statement. I dont want to start a fight with you Jason, but Pan simply said that " it was the best gelato that he had in NY" he never said the best gelato ever, or that it was better than any gelato in Italy,,,,,,,, Most people know its a chain, and while i m not for chains, i dont think your tone which sounds abit arrogant to me, is necesssary. You just suddenly realized I'm arrogant? The issue I had with Pan's statement was that it was "superior quality even in Italy". It would NEVER pass for "superior quality" In Italy. Its good commercial quality ice cream. Period.