Jason Perlow

I bet Tony went to this one.

It drives me berzerk. Take the aforementioned Rose sparkler from Argyle in Oregon -- because of New Jersey's liquor shipping laws, I can't get it shipped to me directly. It drives me totally batty because I cant get my local wine retailers to even special order it because the distributors that DO carry Argyle don't carry that one particular wine.

Yes, New Jersey's teenagers must be made safe from mail ordered sparkling rose' wines from Oregon.

It just seems so.. British.

Yamaguchi Restaurant 2165 State Rt 4, Fort Lee, NJ 07024 Phone: (201) 947-3456 Yamaguchi is pretty hardcore. Also if you want some really good authentic stuff try Tamaya Restaurant 2347 Hudson Ter, Fort Lee, NJ 07024 Phone: (201) 585-7009 I've only been there once as it yet but it attracts a very hardcore japanese audience. Its not really a sushi bar but the chef makes some pretty impressive plates of stuff and he will make sushi to order. Its an attractive little place and the chef prepares lots of specials. Also some of the best nabemono I have had, particularly their sukiyaki, which is not cloyingly sweet like most americans like it. Its served with raw egg, which I understand is a very traditional way to have it and isnt skimpy on the beef.

Are swans mean? I've seen them hiss and stuff, but compared to geese they are well tempered. I once got chased down by a mother goose in a parking lot. That was scary.

Its a great flavor combo, isn't it?

Anyone else been to Danube? I just recd a copy of his cookbook, "East of Paris" which is essentially a huge advertisement for Danube and includes many of the dishes from the restaurant. What is everyone's impressions of the place?

Software rebuilds suck we need a better server Too bad mongo jones

Cold. I like Nara because I've been exposed to a lot of them from that region.

eGullet Server She 'canna take the strain, sir! Vengroff hacks away with glee Cabin fever strikes Nine inches hit New Jersey Must get Chinese Food!

Love Sake. Especially the stuff from Nara.

I like the Maxwell House ice coffee with milk in a can. Kinda weird that an American brand name would produce such a version for the Japanese market. Probably some weird American GI influenced thing. I'm not sure if its Korean or Japanese, though, as I buy it locally here at Han Ah Reum, which is a Korean supermarket chain that stocks Korean and Japanese items. I'm sort of under the impression though that a lot of these trendy weird convenience items are popular in Tokyo and Seoul simultaneously. I've seen Korean as well as Japanese versions of the same type of items, particularly as it goes with these tea and coffee beverages in a can.

That is so sad.

This should be delightful.

Round 2 of Rocco versus the Four Seasons: http://www.nypost.com/gossip/4439.htm

bastard.

Willie Gluckstern, Aka "The Wine Avenger" http://www.wineavenger.com imports a lot of interesting stuff from Germany and Austria. Nancy's Wines in NYC carries all of his stuff.

I like Okra. Interestingly enough none of the Gumbos I sampled in Louisiana that week had it.

Actually, I've had decent coffee at gas stations. Sunoco in particular seems to go through it very quickly and makes fresh batches every hour, I think.

Actually, I'd like it if someone in Raleigh could check out the McCafe and perhaps take some photos for us. Varmint?

Jason, what kind of proportions did Rachel use? I would like to make that. I beleive it was a regular Ghiradelli hot cocoa mix (you really could use any) made with milk. She made enough for two 12 ounce mugs. I think she grated the zest of 1 small orange, added it to the saucepan and added 1 teaspoon of ground coffee.

I would imagine it tastes kind of like New Orleans rum, which is made out of blackstrap molasses.

"Hand Schlepped by Artisinal Yentas"

My order of preference Rum, aged 3 years old or better Brandy Calvados and Apple Jack Bas Armagnac or Cognac Brandy de Jerez WhiskeyScotch, aged 12 years old or better, Single Malt or Blended Canadian, aged 12 years old or better Bourbon or Tennesee Whiskey, aged 12 years old or better [*]Vodka (preferably potato) , straight up cold or in a martini. [*]Gin, in a classic martini only.