Jason Perlow

The Rolling Rock brand itself however will be made in Newark. It would be nice though to see the Latrobe brewery be bought by an interested party and make a new beer there.

Yes, but not related.

Kion (click for web site) 509 E 6th St, New York, NY (212) 529-5200 Peruvian is a cuisine I am just starting to get acquainted with. Unlike many of the Spanish Speaking countries in South America, which share many of the same dishes with just regional variations, Peru seems to have a totally separate and unique food culture. But apparently, even taking this into consideration, there is the entire Asian aspect and sub-cuisine layered onto the Peruvian food landscape that we really don’t get much exposure to here in the US. Besides the indigenous ethnic groups in Peru, there is also the influence of the Japanese culture in Peru due to many years of immigration. While the Japanese are no longer such a large ethnic group in the country (a significant re-emigration to Japan occured in the early 1990’s) 80,000 Japanese still live in Peru and represent the 3rd largest population of Japanese living outside Japan (Brazil and the US ranks 1st and 2nd). Kion, in Alphabet City, which opened less than a year ago, is a swanky bar and restaurant featuring Japanese/Peruvian fusion cuisine. It is among one of the most unique restaurant concepts in New York, with a groovy environment and fantastic food to match. If you’re looking for something different than the typical Sushi experience, Kion should be on your watch list. It could be said that Kion is similar to Nobu, in that it stylistically represents Japanese/Peruvian fusion (Nobu Matsuhisa worked in Peru for many years and his cuisine is influenced by it). However, unlike Nobu, it shows its Peruvian side more than it shows its Japanese side. We didn't order any actual sushi rolls on this visit but we saw some going out to other tables and they looked great. The bar has some interesting liquors onhand, including a number of very good premium Rums. This may look like a girly-man drink, but it is actually a Pisco Sour, the national cocktail of Peru. Pisco is a type of brandy made in Peru. Perfectly Rare Skirt Steak, with Argentine Chimichurri Sauce. Spicy Mussels with Rocoto Pepper Traditional Peruvian Ceviche. Be sure to drink the juice, the Leche del Tigre (Milk of the Tiger) Chulpa, a type of seafood bisque. This had nice shrimps and crabmeat in it. Zapallitos Picante, Roasted Zucchini filled with shrimp, crabmeat and goat cheese Closeups of some of the other Ceviches as well as the crunchy oysters. Coco Tuna ceviche, in coconut milk, along with a Pepino Rollo, a cucumber stuffed with salmon, avocado and seared tuna in sesame Yuzu sauce. Toro Con Patta, Tuna belly tartare with avocado mousse, capers and lime juice. Causa, a traditional napoleon of of shrimp, crabmeat, ceviche, avocado and potato. Lomo de Cerdo, grilled pork loin chops with aji panca served on a bed of Carapulca (naturally freeze dried potato) with salsa criolla. Tramboyo, crispy whole fried fish. Sushi Rice Peruvian Roast Chicken Owner Mario Martinez and Chef Miguel Aguilar Dessert Sampler with Tempura Fruit and Chocolate Wontons. Steps heading into basement bar area Psychadelic tatami room You can learn Samba and the Tango here, but I’d advise against too many Piscos beforehand.

Was explained to me by one of the ZAGAT editors.

That's a LOT of meat. I hope you plan on getting some fiber in your system or you will end up totally constipated by the end of the first day.

Thru the first week of August, the ZAGAT survey for New Orleans is open to anyone. Right now they are doing surveys for Restaurants, Attractions and Nightlife. Interest from national publications, such as Zagat, is important to getting more tourists back. A strong response to the survey will make sure that the best restaurants and bars are recognized. As always, everyone who completes the survey will receive a free copy of the book. A link to the survey can be found on Zagat’s homepage. http://www.zagat.com

That's very, very ambitious.

Tonight we made Chicken Satay with Peanut Sauce: Our "Satay" Spice seasoning was Penzey's Bangkok Blend with some Cumin added, and we dusted the chicken with that and marinated it in some coconut milk. It was then grilled on the Weber. The peanut sauce I made using a container of Emerald Cocktail Peanuts whizzed into peanut butter using the Vita-Mix, with soy sauce, chicken stock, rice vinegar, black pepper and Sriracha, and a 1/2 teaspoon of the Penzey's's Satay spice mix. Hell thats practically Kosher. This is served with Coconut/Chicken rice, Cucumber Salad and Teriyaki Cauliflower.

Ah, right. I had two for lunch the next day. We had two leftover for breakfast.

We've discussed this a few times before on other threads, my theory is that the Korean community is so insular is that they are doing very little to promote their cuisine in this country. There is also the issue that a lot of Korean ingredients are fermented, which many Americans would find disagreeable. http://forums.egullet.org/index.php?showtopic=30103

Well, if they are doing it just above freezing for Budwieser and Coors or Amstel or Heineken, I can forgive it -- it's the way I like to drink those. But decent micros on tap? No.

By the way, I just wanted to mention that I did not eat ten double cheeses all by myself. Rachel and I had four each for dinner, with fries. The two left we had for breakfast today.

White Manna: The Video (Google Video)

I like it when you order Chinese food deliver sometimes and you get somone else's order instead -- and you get exposed to a dish on the menu that you've never ordered before and you end up liking it. I find that with Chinese takeout or delivery, you get stuck in a "rut" of ordering the same crap over and over again... and unless you get something else by accident, or do a George Costanza where you order the opposite of what you normally order, you get incredibly bored. There has to be an intervening force to make you change your habits. I think we should come up with a website where you put in your Chinese food order, an it gives you the exact opposite of what you ordered. Then you order that instead.

These are the two addresses I have for Clyde's: Clyde’s Ices & Ice Cream Co 48 Gaston Ave, Garfield, NJ (973) 546-2760 Clyde’s Italian Ice & Ice Cream 246 Boulevard, Hasbrouck Hts, NJ (201) 393-0072 I think the Maywood location we went to last night is actually "Kev's Clyde's" which is a distributor for Clydes but not actually related to the other two stores. I found the lemon flavor to be not as intense as I like, but the Watermelon and Mango flavors were really good: http://offthebroiler.wordpress.com/2006/07...-dining-clydes/

Saute in high butterfat content butter (80 percent or so, like Keller's/Plugra or Normandy butter if you can buy it), season with salt, pepper, garnish with fresh chopped parsley, finish witch heavy cream. Serve as a side dish to some nice sliced steak.

Yeah, most of these don't categorize well as "cheap" eats. But in this sucky economy, even "$25 and under per person" is about as good as we can get.

The key to it tasting good is lard and beef suet for the shortening, as I understand. The rest of the components are pretty basic. This one looks pretty serious: http://www.greenchronicle.com/connies_corn...rnish_pasty.htm as does this one: http://www.cooks.com/rec/doc/0,1618,140181-250194,00.html

Photos?

There is no Pineapple flesh used in the Vinagre. Just eat the stuff. The recipe only uses the rind. One tablespoon of vinegar is sufficient, it acts as the "starter" to turn the rest of the liquid into vinegar. Takes a few days for the stuff to mature, it only gets better with time. You can add more cider vinegar if you want it to have more of that taste. Its an excellent condiment for use on fried appetizers, roast pork or chicken sandwiches, grilled shrimp, steak kebabs, eggs, you name it. I got 3 jars of it going in my fridge.

I find they are easier to deal with in prep and in removing the meat from the skewer when serving. Depending on what kind of meat you are dealing with, the wooden stuff tends to stick to the meat, particularly seafood and chicken. It's not nearly as much a problem with red meat. If you are leaving the meat on the skewers on the plate it's not as much as an issue but I like to take them off.

I personally find the metal ones easier to work with.

I buy Pineapple on a weekly basis, its actually quite easy to deal with it once you've done it a few times. The first thing I do is cut the bottm 1/4 inch of the pineapple off, and then I lop off the top, so that the pineapple can stand flat on its end. Then, with a carving knife or a large chef's knife, I make curved cuts down the length of the pineapple, about a 1/4 of an inch in. Six or eight of those long cuts should take all the skin off the pineapple, and it won't waste much. Once you have removed the skin, you can then use a paring knife or other small knife to pull out the straggler eyes that are left. Once you've done that, I use the long chef's knife to cut the pineapple in quarters. The core is in the center of the pineapple and it is colored a little lighter and is much more fibrous than the flesh. Its about a half an inch in diameter, you should be able to cut it off the quartered slices very easily. Then cut up the slices into sections, then eat. By the way, you do NOT want to throw out the pineapple skin or the cores. Make pineapple vinegar with it, or "vinagre", which is a Puerto Rican condiment with chiles that is great for using with anything that calls for vinegar. http://www.daisycooks.com/pages/recipes_detail.cfm?ID=34

Yup.

I don't think that human beings should be allowed to eat brown rice.