Jason Perlow

Here's the existing eG thread.

They have a retail store there that you can buy pretty much everything they make.

Riesling. I might go with a semi-dry sherry or a marsala though. You could also go in the opposite direction with poaching in a red wine as well. Moscato is sort of a neutral, effervescent sweet wine. Typically though Moscato is an apertif, I've had it in brunches instead of Champagne or Prosecco. It also mixes real nice with Orange Juice in a Mimosa.

Newark, baby. Half the businesses in Ironbound are bakeries, practically. BTW Balthazar Bakery in Englewood NJ, which supplies many top restaurants in Manhattan with baked goods (including Balthazar itself) makes some KICKASS baguettes. But their real area of expertise is their croissants and brioche. They use like an entire stick of butter in each croissant, I kid you not. Next time you are in the area, you need to go there. EDIT: Added link to Balthazar Bakery thread.

Mahmoud's is a really good Middle Eastern restaurant, they make superb felafel. I really liked Louis Lunch, btw.

Some Mexican Candy Found to Contain Lead

I thought I'd bring this thread to the foreground, it being Good Friday and all. Probably heading over to AA tomorrow and Mike's to pick up an Easter Pie.

Really? I'll be darned. Cause I've been looking for a place like that.

What about Jerry's? I didnt know that they had closed for whatever reason.

As to the color of the carrot puddng -- we're not just talking the orange color of carrots here. I mean like it was artificially enhanced, super day glo colored orange.

So real Indians don't prepare Tikka with the red dye? I recently had some Tandoori chicken at a local Indian restuarant popular with Indian families recently during the saturday buffet that had no such coloring -- it was seasoned with I think coriander, chile and mint. But I think they were technically Heriyali kebabs, not Tikka. However, the carrot pudding was that nuclear orange/crimson color.

Okay, so I realize there must be some cultural or religious significance to this, but I don't understand why a lot of Indian food is heavily pigmented or colored. For example, the bright red Tandoori chicken in Indian buffets that we all know and love -- and carrot puddings with that nuclear waste orange color that only comes from heavy food coloring. What gives? Any other examples?

Or is like 1000x bigger on the inside than on the outside? With a mysterious Tandoori chef called "The Chef" ? That comes from planet Mulligatawny of the Tikka Lords?

Dude, thats a brisket pile high. The pulled pork is the one before it.

Which begs the question, how many Amanda reviews could there be left in the hopper?

I guess I'll have to read some of his wine stuff, I fully admit that I haven't read any of it.

I need some time to digest this one. Frank Bruni? Asimov doing Wine? Man that is totally left field.

Another good coffee to use is Community Coffee , also from New Orleans. Specifically the one you want is the New Orleans blend. Many of the Vietnamese places in N.O. (there's a lot of Vietnamese immigrants down there now) use this one.

I would like to see an indian version of Clerks, but instead of a convenience store it would be a Chaat shop/dosa joint with Vijay and Silent Prasad.

Dude, your hyperactivity index is gonna make the ferrets look like tree sloths by comparison.

Vietnamese Coffee Thread Basically, what you got is this little coffee brewer the Vietnamese use that sits over a coffee cup with condensed milk in it. Its brewed very strong and it takes like 10 minutes for it to drip into the cup. Once all the coffee essence is extracted, you mix it up with the condensed milk, yeilding a very sweet, very strong coffee(usually flavored with chickory) that is then poured over a glass of ice.

I love iced coffee in all forms, but the problem is I've been having a lot of Vietnamese food over the last year or so and have become accustomed to Vietnamese Iced Coffee. Its sort of like freebasing cocaine. Once you go hardcore, its difficult to go back to other methods.

Why so long? Do you have one of those War and Peace hagaddahs?

I have more whites than reds on my racks. That being said, its only because we tend to eat foods that match well with the flavor, mouthfeel, residual sweetness and acidity profiles of those wines. However, when its meat, or tomato sauce of any kind, its red, baby,

Oh yeah.. and Yul looks awesome as he gets into that Pharoah combat military getup, in that scene right before he jumps into the chariot to chase down the Hebrews. Its not Pharoah's fault, really, though. I think Nefretiri was the ultimate nagging bitch wife that sent him over the edge. But man was Anne Baxter hot back then.