Jason Perlow

http://www.american.edu/projects/mandala/T...japan-apple.htm This case brief from American University Law School details the history of the Japanese import ban on apples and the releasing of the trade restrictions in 1995. Note that I didn't say Japanese apples don't exist -- they sure do, but they are very expensive compared to the US imports. BTW most of the "Fuji" varieties in the world are grown in Washington State (as are 90 percent of ALL apples grown in the US) and those "domestic" Japanese varieties get shipped back to Japan.

Nah, its true, I remember there being a CNN peice on it.

I know it sounds weird but someone on eG (alanz) introduced us to the pleasures of smoked canned clams on top of Socialbles crackers topped with Philly cream cheese. I think he also hit them with Tabasco. Strange to be sure but actually pretty damnned tasty. Whoops, left out some important details: From the bottom up: 1) Sociable cracker 2) Smear of cream cheese 3) Smear (or crumble) of bleu cheese 4) Smoked baby clams (in oil)

Bowtie Pasta with Chicken and Roasted Cauliflower

Many kinds of fruit are obscenely expensive in Japan because it all has to be imported and they deteriorate very quickly when shipped. Those fruits grown locally are also expensive because there is so much llimited real estate for farming. Only about 5-10 years ago did certain fruits which we consider commonplace in the US become widely avalaible in Japan. It was only after Japan started doing a lot of agricultural trade with Washington State in the last several years did Apples became more commonplace and relatively inexpensive. When they first started selling Washington State Apples, local supermarkets would have promotional events showing people how to eat an apple the "american way" by biting into it and taking a big chunk out of it -- previously, Apples were given as gifts (like when one would visit another's house, etc) and would be cut up in THIN sections and savored one at a time by a group of people as a delicacy. Same goes for peaches.

I know it sounds weird but someone on eG (alanz) introduced us to the pleasures of smoked canned clams on top of Socialbles crackers topped with Philly cream cheese. I think he also hit them with Tabasco. Strange to be sure but actually pretty damnned tasty.

OK, look - I'm sorry, I'm really not trying to increase Jason's humiliation or anything (though BTW I notice that Jason himself doesn't seem much embarrassed by it all), but I've gone back to the top of the thread and I've read all the posts related to this, and I have simply got to know more about this bagel dog thing. Who knows, it might lead me to join in Jason's iniquity. Anyway, I gotta SEE it. I gotta SEE the vending machine. I gotta... yeah, I gotta TASTE it. I just gotta. Please, someone, tell me there is one to be found in the NY - or tri-state - area. Please! This is going to haunt me. They were called "Bagel Cheese Dogs" and they were in the vending machines in the dorms at American University. I'm not even completely sure if this particular brand of bagel dogs is avaliable retaiil. This is going back to circa 1987, so who knows if the company is still in business. Oh joy, you can apparently buy them from AMAZON! <iframe marginwidth="0" marginheight="0" width="120" height="150" scrolling="no" frameborder="0" src="http://rcm.amazon.com/e/cm?o=1&l=as1&f=ifr&t=egulletcom-20&dev-t=D68HUNXKLHS4J&p=6&asins=B000055358&lt1=_blank"><MAP NAME="boxmap-p6"><AREA SHAPE="RECT" COORDS="1, 140, 83, 150" HREF="http://rcm.amazon.com/e/cm/privacy-policy.html?o=1" ><AREA COORDS="0,0,10000,10000" HREF="http://www.amazon.com/exec/obidos/redirect-home/egulletcom-20" ></map><img src="http://rcm-images.amazon.com/images/G/01/rcm/120x150.gif" width="120" height="150" border="0" usemap="#boxmap-p6" alt="Shop at Amazon.com"></iframe>

Here's one which I am sure most others do not share -- I use Coffee Mate in my coffee most of the time. Although this is primarily due to a dairy allergy, I really like the taste of the stuff -- and the powdered version is great because it doesn't cause your coffee to get cold. Also, will anyone else confess to liking the "Cappucinos" and "Cafe Mochas" that come out from those automated coffee machines at the office? Or similarily, the circa-1973 General Foods International Coffee powdered stuff that comes in a tin and about half a dozen flavors? EDIT: Holy crap, they have 17 flavors now. and ICED versions, no less!

That's because in the Future, they're eating nutritionally balanced processed food that comes out of machines a-la Star Trek and presumably monitored by Robots. They also have to walk their dogs on high-speed treadmills every night, so it keeps them in good shape. Frankly, I think we're gonna end up like in Futurama fattening ourselves on Slurm only to become the next meal for Lrrr, the king of Omicron Persei 8.

speaking of Rowan atkinson, how about Bean and his "turkey head"? This was in the movie, "Mr. Bean" as well as the british television show, "Bean". He certainly has a way with food. I've never seen the Turkey Head one, but I remember a particular episode from the first season of that show (it might even be in the first episode) where he makes a fish sandwich on a park bench (sitting next to someone else who is eating a pre-prepared sandwich) and going thru the most rediculous and complicated steps to do so -- he uses his credit card to butter the bread, kills the fish by smacking them against the bench, etc. Its brilliant.

Oh man, you got the Blancmanges that take Wimbledon... The Cheese Shop Sketch... SPAM... Mr. Creosote... and from the same movie, "THE SALMON MOUSSE!!!" Just to name a few but I am sure there are several more. And then of course there's Black Adder, what with Baldric and his turnips, and in the fourth series, with the classic "filet mignon in bearnaise sauce" ... ugh. The rest of that scene and that episode can be read here: http://brit_skits.tripod.com/BlackAdder/ba41.txt That whole site BTW is a treasure of stuff. http://brit_skits.tripod.com They even have the Red Dwarf stuff, which has TONS of food references. Lister with his curries and Papadums and the vindaloo monster (which was defeated by a strong lager)...

I think we did this thread 2 years ago. EDIT: We did. Merge-o-matic.

Well, he seems to offer a few (read as 2 or 3) more types of dumplings on Saturday and Sunday than he does during the week. In addition to ordering off the regular menu we tried a vegetable dumpling which has a good amount of mushrooms in it (very good, but his jiaozi are better) as well as some Shanghai spring rolls which were also good. We also had a really good pan fried (as opposed to deep fried) scallion pancake with egg -- definitely superior to the regular deep fried version. He also had 3 or 4 other cold appetizer type weird-meat things that were only displayed on the specials menu in Chinese. The main attraction will be the Sunday Brunch, to be sure.

Care to post this recipe in http://www.RecipeGullet.com? And if anyone wants to post their "poorly received but perfectly good" recipes there as well, I'm sure others would love to try them!

bperlow is my little brother, Brandon ... he has a taste for the insanely spicy, like I do... I don't know where he got it from but it certainly isn't in our genetics.

I know this sounds crazy, but I really think this is something which is up Fink's alley. I know he does off site catering on occassion (and he did an amazing job with the pig at our eGullet NJ event). He was a sous chef at Commander's Palace in New Orleans, he now runs Finks Funky Chicken and Ribs in River Edge, which is a top notch barbecue restaurant. EDIT: Here's his catering web page http://www.finksfunky.net/catering.htm

I'm generally with Balmagowry in the "do nothing except salt and pepper" camp, but I've had baby lamb chops with sort of an Indian-style seasoning on it as an alternative to just salt and pepper. Dust with Garam Masala and then broiled, served with some basmati rice pilaf? With a coriander and mint chutney dipping sauce condiment and maybe some Raita? EDIT: This recipe looks pretty good, but I just found it by searching for "Indian Lamb Chops" on Google: http://www.wholefoods.com/recipes/wh_lambchops.html and this one, which you could modify accordingly and use as your marinade and just broil, but the spicing seems about right http://food4.epicurious.com/HyperNews/get/...00/47270/1.html Another possibility would be to dust them with the Garam Masala spice mix, let them sit covered in the fridge for 15-20 mins to let it absorb, and then marinate in a yogurt/coriander/mint (they have prepared mint and coriander chutneys you can mix with the yogurt) mixture and then broil.

I wasn't aware Cecil did a traditional Sunday dim sum. I've ordered stuff from his "dim sum" menu before but I didnt think he did the instant gratification type of dim sum that you get at say, Silver Pond in Fort Lee (by far my favorite dim sum in the entire area)

LOL!

Menton, my exception to that statement is that eccola is not a standard red sauce italian place. Its not serving glorified pizza parlor food. It may very well serve southern italian food, but its got an open kitchen and most definitely approaches the more high end of a medium-level place in dining environment. I've never been to eccoqui but I'd imagine the environment is similar if not slightly casualized. Personally I'd be very happy if there was a place of its caliber here in bergen county.

Yes, green onions go a LONG way. Chives are also a good oniony thing to throw in as well, as are leeks.

add some oyster sauce to it or black bean paste. Five spice powder is also handy for zinging things up.

I'm pretty sure Eccola is still open.

Yes, you can get them without sauce.

I only use it in very poor lighting scenarios in restaurants where I need to take a picture and have no other choice. It still produces better results than the flash on my camera, which when used fairly close up produces a horrible wash out effect, and tends to piss off diners and restaurant management. At home, I don't use the device at all. I've gotten a lot better at finding well lighted areas to take photos, and I've been taking A LOT MORE shots per subject, so even if I have 75 percent blurry shots for a particular subject I will still have several that look nice. Here are some recent examples of pics taken at home, in the same well lighted spot on the prep-area peninsula directly beneath a very bright halogen: http://images.egullet.com/u2/i4574.jpg http://images.egullet.com/u2/i4579.jpg http://images.egullet.com/u2/i4578.jpg http://images.egullet.com/u2/i4524.jpg http://images.egullet.com/u2/i4150.jpg http://images.egullet.com/u2/i4282.jpg http://images.egullet.com/u2/i4198.jpg