Jason Perlow

Not having tried coffee from a machine of the described style, I am curious. Is it closer to Moka coffee in terms of body, flavor and consistency? He's talking about in La Pavoni. The machines go for about 400-600 bucks, and as far as I am concerned its espresso, not moka. Ive had shots pulled from these things, its awesome, but you gotta know what you are doing. The margin for error on using these things is considerable and they are a bitch to maintain. http://www.cafemaison.com/lapav16cuppr.html The design that is sold today is for the most part still based on 1920's technology even though it was last revised in the 1960's.

In Italy, its "Caffe". That will get you a standard espresso shot. Then you got Caffe Ristretto, Caffe Lungo, Caffe Americano and a few other varieties depending on how strong you want it. Only in the US does it get referred to as "Espresso".

Same here. Kinda sad isn't it. Its sad, if you consider how a truly talented and hard worklng chef like Doug Psaltis at Mix serving high end, high quality and technically complicated food got totally and undeservedly and prematurely shafted by Chodorow while Rocco was permitted for months upon months to be completely incompentent, a non participant at his own restaurant and lose mountains of money with a far more touristy place serving glorified pizza parlor food that was expected to be a huge profit center, yes. Roccos should have been closed/repurposed and Dispirito should have been thrown out on his ass after the first 3 months. With Mix and Psaltis, Chodorow erroneously committed infanticide on a restaurant that was arguably just starting to be one of the most innovative and best new high-end restaurants in the entire city, if not the whole country. Now we will never know what potential that could have been reached.

I have a hard time not siding with Chodorow after watching the show. Still, knowing what the man is capable of, and how his reputation precedes him, you have to think that these two deserve each other.

So like, how do you keep yourself from smelling bad? And why DO you wear that dot on your head?

Please be advised I asked Monica if I could ask the question first, and she said it was not a bad or inappropriate question!

eGullet Q&A and Roundtable Discussion with Maitre Cuisiner de France Guy Gateau. In a nearly 40-year career as a great chef, Guy Gateau has been everywhere and done everything. Ask him anything about cooking and restaurant and culinary life in France and the USA. His article in TheDaily Gullet willl appear on Monday, April 26, as will the Roundtable discussion, and he will be answering questions from the 26th to the 30th of April.

You will find that Tsing Tao, (the place in China) was a German trading possesion . Was it the foundation of excellent Chinese beer? Drank it all the time in Hong Kong. TsingTao is definitely drinkable, and yeah probably deserves to be on this list. TsingTao is a clone of Beck's. The original TsingTao brewery, which is still operational, was a Beck's plant when it was ceded to the Chinese during the revolution. Even the vats still say Beck's on them. http://www.sit.wisc.edu/~cef/beer.html#4 http://www.dhm.de/ausstellungen/tsingtau/tsingtau_e.html

Negro Modelo is on my list.

Limonata and Aranciata is good -- I like some of the other Pellegrino sodas too, such as their Israeli Grapefruit (Pompelmo) and Blood Orange (La Rossa) flavors.

Kinnie. It's like root beer but worse. Interestingly , there are only two countries where Coca-Cola is not the number one best selling soft drink. For an extra point, please name them.* Fi * is this what's known as a pop quiz?? Brazil is one of them, I believe -- Guarana Antarctica is I think the leader.

Thats Chodorow's wife!

According to a recent New York Magazine article, he gets fired on camera, though. Not sure if its Rocco or Jeffrey that does it.

Bhel: You should try Dhaaba and Dragonel, for sure.

One of the things that I think dissuades us from cooking Indian food at least on a semi-regular basis is that the odors produced from all the spices combined with stuff like Ghee and other fats can result in some pretty pungent, semi-permament odors. What do you guys do to keep it out of your kitchens -- and the rest of your house?

So I wasn't the only one chanting "The Imperial March" (click) when Chodorow and his managment team come storming into the place?

Guys, I've started a thread for the second season: http://forums.egullet.org/index.php?showtopic=41190 It will be easier to track newer developments that way, thanks.

BEST. EPISODE. EVER.

My list: 1. Mexican Coca Cola and Pepsi No doubt, Mexico does it better than we do, with a mix that tastes like it came straight out of the 50's or 60's. Plus, it comes in glass bottles. 2. Jarritos (Mexico) The Toronja (Grapefruit) flavor is by far my favorite. 3. Antarctica (Brazil) THE guarana soda. 4. Ting! (Jamaica) This is a soda flavored from the sweet jamaican grapefruit. 5. Sarsi A root beer from the Philippines. Very old fashioned tasting and almost licorice-like. 6. Sumol A Orange flavored soda from Portugal. 7. Apple Sidra A natural Apple flavored soda from Taiwan.

BTW in the Hackensack area I would also add Dragonel Restaurant which is Indian Chinese, and the superb Dhaaba restaurant next door which they share a kitchen with.

I like em roasted plainly, drizzled with olive oil and then served with skordalia, which is mashed potato mixed with a ton of garlic and more olive oil. Eat with toasted pita.

I guess because they went head to head with Pollo Tropical and lost? http://www.pollotropical.com

I'm always a sucker for katsu or some type of Nabe.

Man, am I glad you didn't say S-21 instead.

NOW is the best time to go. Anytime before it starts getting disgustingly hot and humid, which is before the June timeframe. September-October-November is not bad either.