Jason Perlow

Basically any starch casserole is a Kugel. Could be noodles, could be potato, could be Matzah, could be Matzah combined with a meat or a veg, like Spinach Kugel. The matzah ones come out texturally looking like a thanksgiving turkey stuffing, essentially and are served the same way with your basic meat. Most of them end up tasting a lot like them and require gravy on top too.

BTW the actual "Seder" scene in the Ten Commandments makes no sense to me. I mean, the kid starts asking the Four Questions (like, he becomes the first kid ever to ask the Four Questions -- uh, no) and Moses explains why we eat bitter herbs and Matzah. Say what? The whole point of the Matzah question is to explain the whole rushing out of Egypt thing, which happens LONG AFTER that scene! So let it be written... so let it be Done!

Sounds like My Kind of Bar.

No, I'm afraid I'm a complete ignoramus when it comes to Indian cooking techniques and all the spices that are involved. Eating Indian food is another matter, though.

I like Jhinga.

Yes, it was the Mass Ave one.

Sutton Place Gourmet was one of the few guilty and extravagant pleasures I had as a student at American from '87-'89. As I recall they made some -really- good special sandwiches (the one with sliced steak was always my favorite) in the 7-8 dollar range (now they are probably $10) but everything else was so expensive that I pretty much passed on their wares. Its sad to hear they are gone, though.

Moscas is not really Italian, Its uniquely New Orleans. Definitely go! The hike across the bridge is worth it.

That Indian tea board site is cool. The only two Indian teas I knew about were Assam and Darjeeling, I didnt know about Nilgiri, I'll have to try and get some at the local Indian stores here in New Jersey.

I'm aware of that, I'm specifically referring to things like English Breakfast, Earl Grey and other like tea-blends that come from a variety of sources including India. But there has been so much stuff done to them by the time they have been altered and packaged as English Tea they really don't resemble their component parts anymore.

I've never tried it, but I'm thinking an asian-style Matzo brei, cooked in a stir fry oil in a wok with lots of chopped scallion, chinese leeks and some mushrooms with a dash of dark soy would be really good.

I'd like to think I know a bit about English, Japanese and Chinese tea varietals, but I really don't know my Assam from my Darjeeling. Can anyone elaborate what all the major Indian tea varietals are, how they are prepared, what teas go best with what kind of Indian food and what are the best times of day (and time of year) to drink them? And besides the classic English way of serving tea, are there any Indian-specific tea customs I should know about? And what goes into a "masala" tea?

Actually, I really like Gobi Aloo. But its so typically inclusive of Indian restaurant sunday buffets, along with vindaloo, saag, dal and that rediculously bright red chicken tandoori (in or out of that creamy masala sauce) its not funny. A week or so ago I was at a very small local Indian buffet that is popular with indian families -- the tandoori was not red at all, it had some sort of cilantro-mint seasoning on it. I really enjoyed it.

I think in the big cities, Indian flavors are definitely hot, specifically the use of spices like cumin and garam masala in mainstream restaurant cooking. But I am not sure if Indian restaurants in particular have hit critical mass yet. I think once there is a realization that there is more to Indian food than curries and bright red chicken tandoori and gobi aloo, and that there is so much more the country has to offer, there will be a watershed of interest.

The Village Voice says we're Snarky.

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Thats some awesome looking galbi.

BBQ sauce.

I agree with that, it was an excellent rendition.

Overall I think its a good list, but there are no surprises here, this is a laundry list of New Orleans' most popular eateries and restaurants. However, I find the omission of Upperline strange, at least to me, because its one of the most serious dark roux gumbos I have ever had, and my favorite out of all the gumbos I've had in N.O. The focus on Commander's and the Brennans is well deserved, however. That family knows how to make a gumbo.

Is he somehow involved in Spice Market? ha ha har hardy har har.

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Deep-Fried Ice Cream has been around for a while, I've seen at least 1 or 2 tex-mex chains do it. Usually the ice cream is vanilla-cinnamon flavored and the deep fried coating is then dusted with confectioners sugar and cinnamon.

Its not a Southern Pride -- its some sort of custom made rig by some company out in California.

Excellent slaw.