Jason Perlow

If the Delonghi is significantly less messy than the Braun and does an equally good job grinding, I'd consider replacing our Braun with it.

From the above linked article: The $50 Braun is of the Wheel Burr type. Yes, its a little messy to use. Who cares.

http://www.amazon.com/exec/obidos/tg/detai...N/egulletcom-20 Thats the thing I referred to as a "spice grinder". We got one of those things too, but we dedicate it to grinding spices. Yeah, its a coffee grinder, but the hopper is too small to do any useful amount of coffee grinding in it.

http://www.amazon.com/exec/obidos/tg/detai...L/egulletcom-20 This is the model we use at home. If you note the review comments the only negative about it is -occassional- clogging of the grinder mechanism and the fact that the grind hopper gets staticky (meaning small amounts of grind cling to the sides of the thing) but if you only use this thing for coffee and not for spice grinding, its not a big deal.

Yeah, but it didn't cost us no $200!

While I hate to thow water on the burr grinder love fest, a perfectly good inexpensive solution is dedicating a an inexpensive coffee mill (I call the thing a "spice grinder" since we use another one for just grinding spices) to the task of coffee grinding. Your basic $60 Braun or Cuisinart is fine for just about every kind of coffee grinding imaginable. Sure, you'll get better results with a top quality burr grinder, and a finer grind than what those cheaper burr blades on this thing will allow, but not exponentially better. I'd say only get a high end burr grinder if you're going to commit to an expensive espresso machine as well and are insane enough to want to produce barista-quality espresso in your house. If you are doing french press and mokas and home-quality espresso you don't need one of these things.

That's interesting. She didn't decide to buy it with the license and re-sell the license, or is that not possible? In NJ liquor licenses in certain towns sell in the hundreds of thousands of dollars. There is a finite number of them in every town.

Are we talking about smoking it from a raw salted pork belly, or cooking bacon from finished product?

italian frying pepper, I think. They are long and have light green skins.

BTW a really good seedlings seed provider is chileplants.com, thats who I order from every year.

Another good Habanero derivative is the Chocolate habanero. They are longer than regular habaneros and have a chocolately brown color on the outside when ripe -- very pungent, distinctive flavor. Also seem to be more resilient to disease than regular orange habaneros and they produce a LOT.

Funny you should ask, Rachel used the wrap for the first time this morning... pictures will be posted tonight.

stay away from the rainbows, those are primarily for ornamental purposes. Go with the regular yellow, green/red bird peppers.

I've also seen chive used, but I don't think thats traditional.

Well, for crying out loud, how was the food? How was the space? How does it compare to the original?

Type of fish. JHlurie's favorite, actually.

http://www.sobewineandfoodfest.com/events.htm Friday, March 5 -- Sunday, March 7, 2004 Many well known food celebs/personalities are going to be at this one -- Rachel Ray, Alton Brown, Jeffrey Chodorow. Serious chefs as well -- Tom Collicchio, David Bouley, Alain Ducasse, Todd English, Bobby Flay, Laurent Gras, Emeril Lagasse, Nobu Matsuhisa, Eric Ripert, Douglas Rodriguez, Claude Troisgros, Ming Tsai, Norman Van Aiken and many others. Most importantly, eGulleter Tony Bourdain will be doing a talk on Saturday afternoon, at 5:30.

Thai bird peppers of various types. Very versatile, especially if you like to make asian food. The plants are also VERY productive. on the larger chile side, Anchos are very good for stuffing type applications, as they are thin walled with low/medium burn. For general purpose frying peppers (for use on pizza, sausage sandwiches, pasta, etc) you cant go wrong with Cubanelles.

The location in consideration is currently on Main Street in Fort Lee.

Last night I thought of "PHOrt Lee" but I am not sure anyone would get it. I spoke to her this morning and she is probably going with "Mo'Pho Crazy Noodle Shop"

Under no circumstances should your friend leave New Orleans without going to UPPERLINE. http://forums.egullet.org/index.php?showto...=0entry442440 Also I would strongly recommend Jacques-imos, but it might be closed during the opening of the NYC branch for the next week or so.

And who's the chairman? Emeril? Somehow the thought of seeing Emeril in frilly Liberace meets the Vampire clothing makes me want to roll on the floors with laughter.

How about: "What the Pho?"

Pho' Real

Pho'Tastic