Jason Perlow

Yeah, its not common to Korean or Japanese cuisine. Theres plenty of duck at the chinese market in river edge across from Fink's though. I think Foodmart International has it too.

Oh man, I love this guy. I knew I had a reason for liking Petrus, despite most of the crap coming out of Bordeaux.

Totally Overrated: Bordeaux. Why? Too much overpriced garbage. Sure, it produces some decent values as Fat Guy says. But for the most part, totally overrated in my book. Close Second: Napa

This unit, for $200, claims to be a high-quality unit, and its made of stainless steel. The reseller is a specialist in commercial vacuum sealing. It can use an external hose and containers and apparently has variable heat seal settings. http://www.dougcare.com/foodstorage/homeequip.htm#bestvac

Telia. See the above for details.

Thought you guys would like to hear that the Niman Ranch PR people are already all over this thing:

And make sure you order it Off The Broiler! Oh wait, wrong thread.

Here's how you can have too many clementines: - You buy a box of clementines at ShopRite in Little Ferry, NJ, because they're on sale for $3.99 a box and they look really good. Shows what you know. Pathmark, down the road, had 'em for $2.99 Dude, I'll take them for 3.99, theyre already back up to 6.99 at that wretched Pathmark. And you may think you have too many citrus fruits, but juice them and they will disappear quick. I thought we had too many citruses the other day, with 4 10 pound bags of navels and ruby red grapefruits, but we went thru them pretty fast. BTW if you want to make momo smell nice, squeeze the citrus oils from teh peel onto his fur and rub it around... they hate it for about 10 minutes, but it makes them all orangey smelling.

I'm really liking this POM stuff mixed with Ginger Ale. Sort of like a grown up Shirley Temple.

I LOVE Progresso chickarina.

BTW Japan has apparently suspended the importation of American beef pending the outcome of the test of the affected cattle. http://story.news.yahoo.com/news?tmpl=stor...apan_us_mad_cow

Two words: Cheap Steak!

If you can find it, I like Wiser's Very Old, which is a small batch, 18 year old rye blend. Here's an article about small batch Canadian rye whiskies: http://www.lewbryson.com/tribcand.htm I'm not sure if LCBO Vintages will ship to the US, but here are two I own that I like: http://www.vintages.com/frame_results.html?ITEM_NAME=century http://www.vintages.com/frame_results.html?ITEM_NAME=wiser%2

Yes, these are all made by Gabriel and Andreu, the same guys who own Kaniche rum. They also own a few notable cognac and calvados houses. http://www.gafrance.net/rum.html The Jamaica 1983 one is good, I happen to own that one. I haven't tried the others.

Seafood. Lobster, Crab, perhaps in an asian preparation. I'm thinking a Salt and Pepper deep fried lobster cantonese or crab. Salty and Spicy is the way to go.

Actually, Jews have been eating Chinese food for about 1000 years. http://www.sino-judaic.org The Jews of Kaifeng http://www.jcpa.org/dje/articles2/china.htm There was a sizeable community of Jews living in the ancestral Chinese capital of Kaifeng since around 960-1000 AD or so. They migrated from Iraq, were welcomed and protected by the Emperor of China and many attained full Mandarin status. They were known as "The Sect that Plucks out the Sinews" and "The Sect that Teaches the Scriptures". They apparently had kosher shops and built a synagogue. So the fact that Jews like Chinese food is no coincidence. Some of us BECAME Chinese.

LOL, I love the last line in that article.

I was kind of underwhelmed by the place when I was last there, maybe 2 years ago. Besides the Grand Marnier Shrimp, what dishes there are good?

Wow. I had no idea it got this complicated.

Ok, now that we know what Chicken Fried Steak is, what's Chicken Fried Chicken? EDIT: Its chicken breast prepared like Chicken Fried Steak. http://www.texascooking.com/recipes/chickenfriedchicken.htm I mean, it sounds kinda redundant.

Today while food and produce shopping at a local Korean/Japanese supermarket, I was browsing the aisles looking for some oil to fry our Latkes in and noticed that there was a HUGE abundance of sesame oil but much less neutral vegetable oils and peanut oils (which is what we use for deep frying most of the time) than I thought. What types of oil for what purposes are used in 1) Japanese Cuisine? 2) Korean Cuisine? 3) Chinese Cuisine? 4) Southeast Asian Cuisines? I know from experience in Chinese supermarkets that there are different oil blends for stir frying and also they use peanut oils and other kinds of oils for deep frying. I thought that all of these cultures used basically the same types of oils, but I now realize this is a much more complex issue. I had thought sesame oil was primarily a condiment. Do Koreans and Japanese really deep fry with it?

The one in Paramus on Forest Ave?

Blue cheese also goes VERY well with vintage Pedro Ximenez sherry. Its dark brown and has almost a syrupy consistency, but its wonderful stuff. I had a old PX, I think it was a 1972, at a cheese and wine tasting about six months ago at Artisinal cheese center in NYC, it was wonderful with Valdeon, a very stinky Spanish blue cheese similar to Cabrales. As to ports you really need a vintage, very sweet port with jam-like and leathery overtones to go up against a serious blue like a stilton. Something 20 years or better. Or a good 20 or 30 year old tawny. A young port like a ruby or a vintage that isnt ready to open (20 years is the earliest you should open a vintage, in my opinion) just isn't going to do it, it will get overwhelmed by the pungency.

I've said it probably a dozen times on this site, but Argyle Brut (around $15) from Oregon is my favorite inexpensive sparkler. Heavy on the Pinot. I have Fat Guy to thank for introducing me to this one. http://www.argylewinery.com Ellen Shapiro's article on Argyle that she wrote last year for us: http://www.egullet.com/?pg=ARTICLE-argyle

Jane, what place? Marco Polo?