Jason Perlow

Paprika Chicken (click for thread)

Tonight's dinner: Paprika Chicken

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500-550 degrees is typical for one of those Vulcan pizza-parlor gas ovens. Only coal fired stone ovens ever get anywhere NEAR 800 degrees. And thats at the apex of their stoking temperature.

Today I must concur with many on this thread that Arby's KICKS ASS. Sure, their meat is totally processed. Yes its got more sodium in it than a salt lick. But come on, their condiments rule. I hadn't been to one in many years. JHlurie and I were doing some shopping (Rachel was doing some girly stuff that day, so we went our separate ways) at the Palisades Center Mall in NY last weekend, and we noticed that there was a Brand Spanking New Arby's in the food court. We had originally planned to eat at Johnny Rockets and grab a burger, but the place was packed and the staff was disco dancing, so we headed upstairs. The Big Montana rules. Half a pound of processed paper thin sliced steakum-type meat, on really fresh jumbo hamburger rolls with accompanying totally fake processed and mega sodium laced fake au jus/bouillion stuff that you dip your sandwich in. And they keep a urn of it piping hot up on the counter where you can take as much as you want from a SPIGOT. This, combined with Horsey Sauce (I think some food and flavorings engineer should get a nobel prize for formulating this some 30 years ago) and their Tangy Barbeque Sauce (another brilliant chemical compound) and accompanied by Onion Petals (these things are remarkably good), is a meal fit for a ghetto lord. The best part was taking all that tangy barbeque sauce and horsey sauce packets home.

I've been asked to post this on behalf of the company that produces the show:

Luscious Tenderness and Sweet Compassion Bring Joy and Contentment

Cool coverage of the opening on The Gothamist, a local blogger's page. http://www.gothamist.com/archives/2004/03/...r_west_side.php

I agree, great writeup.

Photograph By Rose Marie Morse

Chop it up, cook the hell out of it in some chicken stock and use it in a soup. Add some cannelini beans, some pasta, some canned san marzano tomatoes, some cut up salty italian ham, some macaroni, add some parmesan cheese, and your'e done.

Welcome to the site, Sumontana! Thats really interesting, insightful stuff.

Wow, Tony is actually looking healthy for a change! That sun must have done him some good! What is he doing in that picture, rehearsing for an informercial?

Not only is it expensive, but you do NOT, I repeat, do NOT, want to have a fender bender or a car accident in Mexico. Its one of the worst places to do that. Suffice to say that you can get thrown in jail for something as simple a fender bender in Mexico, and can be fined a LOT of money. The local police in many of these towns are extremely corrupt. My uncle got thrown in jail for a week (and you really don't want to know what a Mexican jail is like!) and had to pay $10,000 in fines to get out about 10 years ago when he banged up a rental car in Acapulco. Take taxis.

You can order it direct from their web site, http://www.baumerfoods.com

What the heck is HP sauce? Is it like A1? Or Lea and Perrins Steak Sauce?

FoodZealot, we have policies in the User Agreement prohibiting the posting of pornography, you know.

Kinichiwa: your wish is my command (click here)

Its not like they can tape that little bit of skin back on, either! Once you cut if off, you cant put it back!

Dang. I'm green with envy.

Today I tried for the first time Lustau's Pedro Ximenez non vintage "San Emilio". The bottle set me back about $22 at a local NJ liquor store. Samswine.com has it for $18.99. Sweet and nectar like, extremely raisiny. Great value. Fantastic dessert wine. Lustau's Palo Cortado is also a nice, although much much drier style wine. Should run you about $17 a bottle. Osborne's "Very Rare" Amontillado La Hoya is also a great wine, if you can find it under $40. Samswine.com has it for $34. Like the Lustau Palo Cortado, a dry, assertive style (but perhaps even more so because it is considerably older) brown sherry.

I think the various sandwiches at Mike's Deli in the Arthur Avenue Retail Market blow Manganaro away, but that's me. I can't speak for Melampo since I have never been, but the proof is in how good their salumi purveyors are and what bread they are using. Unless we're talking about stuff like Chicken Parms, Sausage and Peppers, and Meatballs, in which its a level playing field. The "Yankee Stadium" at Mike's. I rest my case.

Yeah, the technical factoid details arent important. The bottom line is what his impressions of the restaurant and the food was.

To put things in perspective -- I'm extremely intolerant to dairy products now, to the point of phlegmmy coughing fits if I eat any cheese with a lot of milk in it (and it repeats on me the next day really bad because my system effectively rejects it) -- I would eat a Patsy's pie and suffer the consequences any day of the week, because their pizza is so damn good.

First Hamentaschen out of the oven... these are mohn (poppyseed filling) with a sugar cookie type dough. Here is a sample of one we made with a cream cheese pastry dough... These were assembled the same way as the others above, but they opened up. However, they still taste pretty damn good. Here's a perfect example of an Apricot one, using the cream cheese dough. I think Rachel pinched these tighter than the first go around. The Apricot filling is made of natural dried apricots from Whole Foods reconstituted with orange juice and then pureed.