Jason Perlow

Jason, I picked up the 8" Culinar knife this summer while in Germany. I got a good price on it. I had been coveting it for a while too. Previously, I was using a 10" Henkels. It took a little getting used to the smaller size but I like it and haven't picked up my 10" in a while. They do have a 10" available now. However, I'm thinking of getting a Japanese knife now. I'm leaning toward MAC. But nothing's final...half the fun is trying to find the rght one! I eventually went out and bought the 10 inch wusthof classic in the "wide" configuration, and I'm happy with it. I don't think they do a 10 inch culinar in wide yet.

Rachel made a hot cocoa seasoned with orange zest and coffee today. Outstanding.

So its not a serious authentic chinese restaurant, but rather a gourmet American-Style chinese place, like Mr. Chu's on RT10 in East Hanover? EDIT: Actually, some of that stuff does sound kinda authentic.

Can you guys elaborate what Okazuya are?

Didn't you guys realize this is the lost Cambodian mekong delta episode of "A Cook's Tour"?

Wouldn't it be kinda gamey?

Lemons from the Amalfi and Sorrento coast of Italy are also "Sweet" lemons. I think these Italian varieties are also grown to some extent in the US.

as Mayhaw says, Brandy is definitely the spirit of choice next to Tequila. Find yourself a few bottles of Azteca de Oro -- see my notes on this here: http://www.egullet.com/?pg=ARTICLE-perlowbrandy

The old Tony is back! See, I told you the Ritalin would work!

Central Grocery is one of the best places to do it overall for stuff like spices. For red beans and rice I'd look at regular supermarkets in the area, like Robert's.

No. I imagine they are in an emotional bind about it, because he's their friend. You know? Very likely the same with hometown press. Are any members of CC members here at eGullet? Yes, Michel Nischan is. He's made comments earlier on in this thread.

Sounds really good.

lots of butter, lots of parmesan, parsely, bake the sucker in a casserole. And for your non vegetarian guests make one with bacon.

http://jewishappleseed.org/apple/potatomenorah.htm Decoupage Potato Menorahs! Sheik. Alhough I have to admit I like the Christmas Ornament Menorah, in an almost sacreligious way.

http://www.ku.edu/history/index/europe/anc...A*/Lucerna.html http://www.fas.harvard.edu/~semitic/Cesnol...WaresLamps.html http://www.unc.edu/courses/rometech/public...ht_in_rome.html This last link at UNC is really interesting, it actually includes some lamp burning experiments. Ok, I'm stupid. Carry on. I should learn by now not to post before lunchtime. EDIT: other accounts I've googled seemed to indicate that animal fats were alsp popular as lamp fuel, as well as beeswax.

I'm trying to figure out how olive oil could "ignite" in the first place. We actually use olive oil instead of candles when lighting our menorah. It works fine as fuel, provided you have wicks (which can be bought at any Judaica store). Yeah, but did they even have wicks back then? I mean presumably, they had oil lamps and such, but olive oil just doesnt seem combustible enough for that kind of lamp and they didnt have the purification processes like we have today. I know different kinds of animal fats and other compounds were used for lamps in the roman and greek times. What are oil menorah wicks made of?

I'm trying to figure out how olive oil could "ignite" in the first place.

This is the full line of Celebration Distillation (New Orleans Rum) products. From left to right: New Orleans Crystal Rum (White), New Orleans (Amber), Cane White, Cane (Amber/Gold) The Cane is distinguished by the cane syrup flavor. New Orleans Amber is what used to be marketed as "N.O. Rum" The New Orleans Crystal and Cane White are still pretty interesting for white rums, because they both have a very strong blackstrap molasses taste.

Canola? Who said we were gonna use canola? SCHMALTZ baby, Schmaltz. Olive Oil for Latkes? I dunno, but that just doesn't seem right.

YES! Brandy Ho's is my favorite. Their spicy hunan dumplings are amazing.

We got lots of mugs in the house. From all kinds of computer show giveaways, etc. The bigger the mug the better, I say. BTW, Ikea has these really good mugs for like a buck apeice.

Cool, maybe I will stop by and borrow it for a week. Or maybe we can get Steven to borrow it for a week, and I can come by one day and test it with him, since he is the one that is "plateauing". This way both of us can get some exposure to it.

I saw a program about it on the Discovery Channel. Apparently the way they constructed it is a prototype for "Sky City", a 5000 foot structure housing 130,000 people they want to build right in the heart of Tokyo, by the year 2060 or so. http://dsc.discovery.com/convergence/engin...nteractive.html

Have they finished that giant high rise in Roppongi yet?

Actually I'm not totally sold on it yet, I'd love to be able to see one in action. Having had no experince with home coffee roasting at all, I could use some guidance. This Alpenröst (https://www.coffeestorehouse.com/Sub_roasters.htm) looks pretty cool too but for nearly 300 bucks I had better commit to drinking coffee at home like every DAY. And thats Hannukah Harry, you tartan-wearing freak.