Jason Perlow

From the Travel Channel website: http://community.discovery.com/eve/forums/...4911901438/p/12 Friends and fans, We’re delighted to inform you that Tony and the entire crew left Beirut this morning on the USS Nashville en route to Larnaca, Cyprus. We have arranged special air travel to have them back in the USA as soon as possible. On behalf of Tony, the crew, Travel Channel, and Discovery Communications, we’d like to thank you for your concern and support during this difficult time. We look forward to sharing Tony’s experience from Beirut with you soon, stay tuned for more information on a possible special episode of “No Reservations.”

Daniel they use New Mexico Green Chiles. You can buy them on the net. A good person to ask probably would be Harry Hawk, who I believe is an eG member. He runs Harry's at Water Taxi Beach (and the Brooklyn restaurant Shnack) and had to buy 40lbs of them to make Green Chile Cheesburgers for the Gothamist/A Hamburger Today event that ran at the Water Taxi Beach a few weeks ago. I think they got it from here: http://www.hatch-chile.com/ You can also get it from these guys, in frozen 2lb bricks, but its steep: http://www.nmchili.com/order_frozen_chile.htm and from these guys -- who also have Green Chile Salsa, which might be more cost effective: http://www.hotchile.com/ And they also have this in jars: http://www.hotchile.com/cgi-bin/shop.pl/SI.../page=jpgc.html If you make some... Invite me over, maybe I can help you defray the costs...! Right now, the Hatch, NM area is in its planting season and wont actually be able to ship FRESH chiles until the end of August. but you should be able to pre-order them shortly.

Its called a Green Chile Cheeseburger because it has New Mexico Green Chiles on it. If you put an Anaheim or something else on it, it won't be a Green Chile Cheeseburger, will it? New Mexico Green Chiles are not a DOP thing. Its a unique cultivar, despite the fact that they are a cousin of the Anaheim, they taste very different. They only grow in New Mexico and in certain parts of Texas. Its not like saying you can replace a New Jersey beefsteak Tomato with a Long Island or a California one. Its unique. http://www.zianet.com/focus/chile.htm http://web.ecs.baylor.edu/faculty/gravagnei/nmchile.html

Some new Daruma photos: This was slated for another customer This was slated for another customer, nigiri sushi peices. Avocado Sashimi Boat with Ponzu Sauce and Spicy Mayo. Bean Sprout Salad. Nice and refreshing. Sushi Appetizer Sampler "Volcano" Nigiri Peices (Snapper) plus two types of spicy tartare, salmon and yellowtail. Sashimi Peices Catering order about to be sent out. Summery Roll, with Asian Pear. Salmon Skin Hand Roll Hot Appetizer Sampler Miso Cod Cheese Negamaki and Grilled Teriyaki Shitakke Mushrooms Okra w/Bacon and Spicy Wasabi Shu Mai. BTW, Hiro-San is on extended sick leave, but the food does not appear to have suffered one bit. His junior guys are doing a really good job.

BTW, in Brazil, Pasteles refers to a type of meat pie, similar to an empanada. I have some photos of them on this thread: http://forums.egullet.org/index.php?showtopic=73964

Sonny Amster's? Oh that's mega bad news. They're one of the last places that produces the Watson Bagel. And their Jewish Rye is to die for.

You can't make a Green Chile Burger without New Mexico Green Chiles. Jalapenos, habaneros and anything else is not going to cut it. They are indigenous to New Mexico, have a very specific flavor profile, and you have to get them from there. http://www.hatch-chile.com/ http://www.dagiftbasket.com/store/catalog/...lt.php?cPath=98

Yeah, but come on... that Syd's hot dog is massive.

Order some New Mexico Green Chiles and make some yourself. That's how they made them at the Gothamist/A Hamburger Today QBQ a few weeks ago. Google Video: Gothamist/AHT QBQ at Water Taxi Beach

BTW the chef is not from the Thai Chef group... he was formerly of Arun Thai restaurant in Chicago.

We went back for lunch today. More photos: Karnom Jib Dumplings -- excellent, pork inside with crab on top. Shrimp/Banana (actually sweet plantains) Appetizer with Peach Sauce, also very good Tom Kha Gai Soup, excellent What was pulled out of the Tom Kha Gai soup.... be careful... This is a crab pancake another table ordered Gang Keow Warn, Green Curry, ordered with beef, very good Pad Thai with the "works", excellent Duck Salad, also excellent Yellow curry, ordered by another table

Pawana, another Thai restaurant, has opened up in the Thai Chef space in Englewood.

Pawana, another Thai restaurant, has opened up in the Thai Chef space. Initial impressions -- excellent. Prices are also not out of line.

Everything I've heard about Boston and Pizza is that Regina is THE place to go if you want anything even close to the top pizzerias in NYC. http://www.sliceny.com/archives/2006/05/pi...gina_boston.php Santarpio's in East Boston and Ernesto's also in the North End are the other two notable pizzerias in the city.

Pawana, a new Thai restaurant, has opened in what was the failed Thai Chef space in Englewood in the Shop Rite plaza. Thai Chef in my opinion was an overrated and expensive restaurant for what I felt was poor service and for food I could get better at Wondees or Bangkok Garden in Hackensack. While the new owner, Pawana, is related to the Thai Chef company (she's a cousin), the prices here are scaled back (comparable to Wondee's or Saigon R.) the service was very good, and the food is excellent -- in fact I'd say it will give both Wondee's and Bangkok Garden a run for the money. This is a "Money Bags" fried appetizer, which is filled with crab, pork, corn, and a number of other things. They're real good. Money Bags Closeup These are Curry Puffs. Also excellent. The restaruant has not yet been fully decorated, its only been open 4 days. Also be advised to bring cash, their credit card machine isn't running yet. This is the Pawana salad, which we thought was a great bargain ($6) topped with crabmeat and had nice fresh fruit in it. Perfect for the summer. Pad Kee Maow Noodles (although, it was actually called something else in English on the menu) which were a nice balance of spicy and savory in a chile/basil/soy sauce. Very Good. Thai Iced tea which I told her was a bit too sweet, she'll probably ratchet it down a notch. This is an Issan Style Pork Larb, using chopped grilled pork (as opposed to ground) which was my favorite dish we ordered. By the way, it's not on the current menu which is temporary, but its in the chef's repertoire. They also have a Naem Sod on the menu as well. She can also do the larb with Beef and Chicken. This is the dish turned around so you can see the nice plating. Total Bill, $36. I'm REALLY looking forward to trying some of their other dishes, such as their curries and soups. BYOB, with Shop Rite Liquors only 50 feet away from the store.

At 100 degrees F outside with relative humidity making it feel like 105, I have to say that the simple lagers with uncomplicated taste characteristics (or lack of) like Heineken, Coors, Beck's, Lowenbrau, PBR, Miller, Rolling Rock and Budweiser are pretty ideal when they have been sitting in a ice water bath for an hour or so. Not exactly what I would go for in other circumstances, but when you are outside, grilling or barbecueing, those beers are really good ice cold.

Jersey.

99-100 here in NJ but feels like 105 due to the humidity. I'm going to make a fresh italian ice using lemons, sugar and mint shortly.

Not exactly an "easy thing to do with avocados when you're dead" but the coolest thing I've seen a restaurant do with an avocodo lately: This is an avocado sashimi "boat" with tuna and salmon and tobiko with a ponzu sauce and spicy mayonnaise.

Well, a supermarket is going to have the tomatoes picked a lot earlier and somewhat underripe in order to extend their shelf life. The farmers market tomatoes are fully ripened and would have been picked that day.

Mountain Dew: Mangina Edition.

You'd use some of it to increase the intensity of a chocolate dessert that used a milder chocolate with less cocoa liquor content. Add some of it to a chocolate mousse recipe or make it into shavings to use as a garnish on another dessert.

Carob?

Well, you have individual items at Chinese restaurants that are incredibly expensive such as sharkfin soup and birds nests, but that's not "Haute Cuisine".

Well, you can use regular cubanelle or other sweet green peppers (not bell) as a substitute for Ajices Dulces and you can just use more cilantro if you cant find recao.