Jason Perlow

DEFINITELY get the squid ink pasta and the fried calamari at Daily Catch.

It sounds like though that the meal itself is pure Indian. Indian Jewish cuisine -does- exist, but its quite rare. The town of Cochin in the South Indian province of Kerala had a significant Jewish population at one time. Today there are approximately 8000 people living in Israel that are descended from this group and a very small group of individuals still living in India. http://en.wikipedia.org/wiki/Cochin_Jews http://www.jewishmuseum.net/Permanent/Indian_Jews.htm http://www.haruth.com/AsianIndia.html

Well, the space was previously a place called "Industry".

I wonder if "mouth feel" is a common term in the adult industry... ;P ← I think that Mouthfeel and texture are two distinctly different things. I think its legitimate to think of Wine having a Mouthfeel and food having Texture.

I much prefer the Jersey version -- Sangweech.

The website has some really cool photography but its got an awfully loud soundtrack that you can't turn off as far as I can tell. Dont let this dissuade you from eating there though, the food is excellent.

Over the last week or so I've been experimenting with making Italian Water Ice, or granita. Essentially an Italian Ice is similar to a sorbet but its got a much higher water content. In the New York Metro area they are referred to as "Italian Ices" but they are very sweet, usually containing some form of corn syrup and I'm frequently disappointed with the tartness level, so I tried actually making some myself. Basically the formula I have been successful with is: 1 Quart of Liquid 1 Cup of Sugar To this, I add a LOT of citrus juice and a LOT of citrus zest. So for a regular Lemon Ice, I will use the zest and juice of say, 5 lemons, added to 1 Quart of water. Above is a Watermelon/Lime Granita and a Lemon/Mint/Honey Granita. For the Lemon/Mint/Honey one, I used two quarts of water, zest and juice of 10 lemons (half the zest reserved) with 1 cup of sugar and 1 cup of honey, and a bunch of mint leaves with the stalks, that I heated in a pot until boiling, stirred until sugar and honey was fully incorporated, and then allowed to cool down. I then poured it thru a strainer into a large plastic container, discarding the solid elements. I then put it thru my ice cream machine to freeze, along with the reserved zest. After freezing in the ice cream machine, its poured into containers and then allowed to harden in the freezer further overnight. To serve, use a big spoon to scrape up the granita until you get like a layer snow, and then scoop up with a disher. The watermelon one is slightly different. What I've done here cut up approximately two quarts of watermelon, rind removed, and send it thru the blender (the trusty VitaMix) until pureed. Its okay to leave the seeds in but don't puree it so fine that the seeds get liquefied as well. After you do this, send it thru a strainer as above, until you just get watermelon juice left. You should get around a quart and an half of liquid, maybe a little bit more. This you put in a pot, with 2 cups of sugar, and the juice of ten limes, with about half the zest as before. Cook until it comes to a boil, taste. If its too sweet, add some more lime juice and some more water. Allow to cool down, and then send thru the ice cream machine with the remaining zest to freeze. Pour into containers and allow to harden in the freezer. By the way, you can make this without an ice cream machine, you just need large containers and the freezer space, where you can pour the cooled down mixture into. Every hour or so just give it a stir until you end up with like a slush, and then you allow it to harden. The texture will be a little different but it will still be very good.

Yes, that's correct, followed by the United States and then Peru.

Somewhat related, but how about turning a brick oven into a bedroom? Do You Know the Muffin Man Was on West 20th Street? (NY Times, July 28 2006) "In New York City, where buildings may have layer upon layer of construction dating back generations, it seems that behind any wall there could be tucked a bit of history — a tomb, a hidden staircase, a lost library — or something else. Mike Kinnane and Kerry McInerney peeked behind their basement wall and found an oven. A very old oven. And it belonged to a very well-known baker. The room-size brick oven, about 15 feet from side to side and another 20 feet from front to back, belonged to Samuel Bath Thomas. Yes, that Thomas. The Thomas of nooks and crannies."

Welcome to the site, Kate. Is it that much harder to get Chinese stuff than Japanese stuff in Brazil? I know Japanese food goods are very easy to come by.

As I said on the other thread where we discussed it (click) the preponderance of New York's Korean food is not located in Koreatown, which is basically just two street blocks in Manhattan. Most of it is in Flushing, Queens, which is part of the metro area as well as in Northern New Jersey, specifically Fort Lee and Palisades Park and other parts of Bergen County. Put those two areas together and you easily have as much Korean activity as you do in Los Angeles. We just don't have it all in one place.

The problem with most of the computer crap is I have to return it after a few months!

Ah, yeah. Same deal with me and all my computer crap I get.

I'm wondering if the pie that came out was actually "well done" or just off of well done, because of the heavy char on some parts of the pizza. I actually like mine that way. Maybe you actually need to tell them you want it that way to ensure crunchy/crispy crust.

You do your beverage shopping mail order? Is it more cost effective or is it just less of a pain in the ass?

I just had my first taste of the two new "Pepsi Jazz" diet flavors which came on the market very recently: http://www.slashfood.com/2006/07/25/pepsi-jazz-hits-stores/ The Black Cherry/Vanilla I thought was okay, about as good as Diet Cherry Vanilla Coke. The strawberry cream one was nice, although it did have a perceivable "diet" aftertaste. I think the Diet Dr. Pepper Berries and Cream is better, but the Pepsi Jazz one is certainly worth a try. LimeBerry also sounds interesting but I haven't found it around here yet. I've seen the sodas in cans and 20oz bottles so far.

There has to be some consistency issues here, because mine was plenty crunchy. You cant have a char like that on the bottom and not be crunchy.

Uh, have you ever had the plain pie? As I said, if you get one of the special pies or one with too many toppings on it, you're likely to get a bad impression of the place. I actually ordered the Three-Cheese with Sausage and Meatballs first, and thought the place was kind of average until I had the plain cheese.

Yeah, we're on first name basis with the owners of our local chinese takeout/delivery place as well. We actually go in there to eat sometimes, it has a few tables and frequently we end up playing with the owner's rambunctious five year old. We're at the point now where he is making off-menu customized stuff for us or he tells us what stuff he can make us with fresh stuff he gets in. If he hasn't seen me in a week, he gives me the "you travelling again?" speech too!

This is really a very easy dish to make. Wash and clean the cauliflower, cut up into florets. First, you steam or the cauliflower so that its par-cooked. Dry it off, throw in a big bowl. Next, put one cup of soy sauce and 2 tablespoons of sugar and a tablespoon of sesame oil in a saucepan, add a shake or two of sesame seeds, a hit of Chinese rice wine, sake or mirin, and the chopped up whites of a bunch of scallions. Crank up the heat, reduce until the sauce sticks to the back of a wooden spoon. Remove from heat. Toss sauce with Cauliflower. Spread onto baking sheet. Bake at 400 degrees in an oven or on top of your outdoor grill for about 20 minutes or until caramelized. Toss in the sauce every 5 minutes or so.

Another satisfied customer! I know, the place is seriously dated and over the top. That's why I love it.

Star Tavern & Pizzeria 400 High St, Orange, NJ (973) 675-3336 Some new Star Tavern shots: Wings. The default sauce had a decent kick to it and clearly these wings were not from a big bag. Antipasto salad. Nice pile of sharp provolone with good pepperoni and salami. The plain cheese pie. I URGE you to resist the temptation to order a “special” pie or any other pie with toppings on it before trying the plain cheese pie first. The plain cheese pie is an exercise in pizza perfection simplicity. This is a very good example of when less is more. Plain Cheese Slice Nice Char. Three cheese pie with sausage and meatballs. Very good, but as I said, get the plain first. Slice of Three Cheese with Sausage and Meatballs.

No home versions of french fries are ever gonna taste like the fast food chains unless you use an ungodly amount of MSG. And oh yeah, beef tallow flavored frying oil.

I want to try their sushi rolls the next time we go back. And maybe hang out in that wild tatami room downstairs. The pork was excellent and I really like that freeze dried/reconstituted Carapulca stuff. Its like Incan space shuttle food. Its amazing that the native people had the knowledge to do that (thousands?) hundreds of years ago. The chicken was one of the best examples of Pollo a La Braza I ever had. The seviches all were awesome but that Causa was a real eye opener. Chulpa soup was excellent as was the spicy zucchini appetizer and those rocoto pepper mussels. There wasn't anything that we tried that I didn't like.

The summer rolls at Mo Pho are decent but for the most part, the place is all about the pho and the other hot dishes she does. Her spring rolls are awesome.