Jason Perlow

Last night we made a paella-like dish with chicken breast (hey, its what we had in house) and chaurice from Poche's Market in louisiana. Used spanish "La Bomba" rice and lots of saffron and spanish paprika.

Ah. See, this is another reason why we like Mediterranean Manor, your're pretty much guaranteed to get parking if you park in the shopping center across the street or in the Manor's parking lot.

Silestone is TOTALLY non pourous. The other advantage of Silestone is you can put a hot pan on it without the surface melting (Corian) or the possibility of a fracture (Granite) Silestone has all the advantages of Granite and Corian with none of the disadvantages. The only thing that you could call a disadvantage is that the stone does look uniform in pattern, and not natural, if you look at it closely. But its a very hard, high tech surface, made of pure quartz. Its in our kitchen, we love it. EDIT: I see Rachel has talked about this already.

Jonathan, can you provide us with an address for Brasilia?

Hell, right on the home page of the Campbell's site you got your "classic" tuna casserole, which uses up some of your Cream of Celery right there: http://www.campbellkitchen.com/recipe_view.asp?rec_id=24383 And what about these other wonderful uses for the Cream of Chicken and Cream of Celery soup? Some of these don't sound so bad, actually. http://www.campbellkitchen.com/search_resu...ream+of+chicken http://www.campbellkitchen.com/search_resu...cream+of+celery

I was under the impression he still ran it, it still has a website: http://www.thelouisianageneralstore.com However I notice the "cooking school" part was last updated in 2002. Rachel and I still use his "Joe's Stuff" cajun/creole spice mix, though.

stir fried with chicken and garlic, with a little bit of chicken stock is a delicate dish, or with beef/lamb in a light brown sauce. Also is a nice addition to fried rice.

I see a huge opportunity for making Louisiana Prosciutto, Brooks.

bake the halves of spaghetti squash with lots of butter and parmigiano reggiano. That or with marinara sauce and tons of cheese as well.

Here's a site with lots of Tailgating recipes on it: http://www.tailgating.com/Recipes.htm

Yeah, I've heard that Packers fans are the most insane because of the freezing cold temperatures out there. They'll tailgate in the conditions that will make arctic explorers go running for their insulated igloos. Although I am partial to Giants fans for their sheer machoness and outrageousness, though.

As football season is coming to an end, with the NFL playioffs upon us and the Superbowl coming, I'd like to bring up the subject ot Tailgate Parties. Who here is the most hardcore tailgater? What's the most ambitious tailgate you've ever done or attended? What are your favorite tailgate dishes? How many tailgates did you attend this past football season?

Not Miami Beach but Miami -- Versailles off 8th street, is a legendary Cuban restaurant. Definitely kid friendly.

Bad news guys, Rachel has a fever, I don't think we're going to be attending tomorrow.

We did go to Rustic off season once and it wasn't as good as it was during prime seafood season, so it is possible to have a lousy meal there if its the wrong time of year. Riggins which is a similar but somewhat smaller kind of place (and also has the garlic crabs) we were quite pleased with, but its in Lantana so its a bit of a hike from Ft. Lauderdale. For dessert/ice cream I cant stress how awesome Jaxsons in Dania is.

Seabra's Mediterranean Manor on Jefferson Street is where we always go. It was also the site of the first NJ eGullet dinner event.

On behalf of eGullet.com, I'd like to express our heartfelt thanks to Vickie Kloeris of NASA's Johnson Space Center for taking her extremely busy time out for this Q&A, and for the wonderful job she has done! Vickie, be sure to stick around, we have a lot of great Texan members who I am sure can give you some great tips on local Houston restaurants -- and maybe our Cooking forums may give you some ideas for new ISS and Shuttle menus! Jason

I gotta agree with you there, I'm a Oloroso, Palo Cortado and PX man myself.

Goslings goes particularly well with root beer, actually.

Wait, there' stuff besides swamp and alligators above I-10?

Pan: Spray drying is a unit operation in which a liquid feed is converted to dry spherical particles in a single processing step. Its a commercial drying process thats used for all sorts of products, not just liquids for use in space. http://www.wsu.edu:8080/~gmhyde/433_web_pa...rying-intro.htm

Whazzat?

BevMo.com normally carries it but their web site says "currently out of stock" I just checked SamsWine.com, they have it for $30 a bottle: http://www.samswine.com/searches/SpiritSea...p?USearch=imoya

What are the biggest mistakes and/or food disasters that have come about through the food program?-i.e. have there been foods that the astronauts really hated or that were impossible to warm or rehydrate to a satisfactory outcome?

Here's a thread about some hardcore sushi restaurants in the Fort Lee area: http://forums.egullet.org/index.php?showto...=0entry457559