Jason Perlow

I envy you. I've never tried one of Steve's desserts. Next time I'm in DC I'll make a point of going to Atlantico or Zaytinya.

https://www.coffeestorehouse.com/Roaster%20Eval.htm Another review of the iRoast.

Whats the best price anyone has seen on the iRoast so far? Coffee Bean Corral has it for $175... but not shipping until January http://www.coffeebeancorral.com/search_res...mCat=8#HWIroast

Interesting, that looks a lot like the Cantonese dish often labelled as "Seafood Pan Fried Noodle"

We have a nice big quart container of schmaltz in the fridge, ready to go. I'm thinking we should start Chanukah a week or so early because I'm starting to get cravings.

Imagine hashbrown, flavored with pure chicken fat and onions. and salt, don't forget the salt. Latkes are denser than hashbrowns too. edit: Latke Threads merged. Note that is one of the earliest threads on the site, so some of the links are screwed up and some posts may seem out of context. But lots of good stuff nevertheless.

Imagine hashbrown, flavored with pure chicken fat and onions.

I've never had anything from the Donhoff producer. Not sure how easy it is to get around here, but I will try it.

Dammit, you bastards squashed my dreams of having a Rick Bayless Q&A.

TWO NEGATIVE E-MAILS? Oh re-a-a-a-a-a-a-a-alllly? I don't buy that for one single itty-bitty tiny weeny second. Anyone here care to inform the Post of conditions to the contrary? We've heard this line before. On eGullet, its "The users support me via PM!"

The J.J. Prum which is #8 on that list really interests me. Thats a fairly easy wine to find.

So like, tell us how you really feel, Tony.

My local Vietnamese place does that too!

While not strictly a Vietnamese cookbook, Hot, Sour, Salty, Sweet is one of the best southeast asian cookbooks out there. It focuses on the food of the Mekong Delta which comprises Vietnam, Thailand, Laos, China and Cambodia.

Some new age song with the sound of the Star Trek transporter effect mixed in at a local Thai restaurant in NJ.

What's next, latkes?

No can do here. That's Burns' Night. We'll be wearing kilts, swilling scotch and eating haggis at our house. You are a peculiar #$^&@ing dude, Sam.

The other thing about BN is you have to drink it while it is still young, as in IMMEDIATELY. Like within 2 to 3 months. Thats the whole "Nouveau" aspect of it, its the first made wine of the new harvest, it hasnt really been aged. A lot of unscrupulous wine stores keep the stuff around for a year or two and still sell it. Basically, old BN is good for throwing into a sphagetti sauce or a red wine reduction, if that. http://www.intowine.com/beaujolais2.html

Personally I think BN is pretty insipid crap. Give me a full blown Burgundy or a Pinot Noir any day.

Did you refrigerate the custard first for a few hours? That will allow it to freeze quicker without it forming ice crystals. Also, did you use enough sugar?

Although I have to admit her writing style is somewhat sophomoric for someone who just hit 30. But then again, so is mine, and I'm 34, and well, so is Bourdain's, who is older than dirt.

Julie is 39? Nah. More like 29 or younger. She describes herself as "Too old for theatre, too young for children" EDIT: According to This Miami Herald article she was 29 in January. So she's 30, tops.

The home port for most of these cruise ships is Miami, at least the ones which have activity in the Caribbean. All the major cruise lines are headquartered there. Basically at the beginning of the trip all the stuff is sent onboard from the receiving docks there (they have their own warehouses) and they get a lot of it frozen. http://www.theportofmiami.com/travel.htm The NY and European based ships which do transatlantic probably get a lot of it shipped to NY such as Cunard and Norwegian. They have seasonal routes which keep them on one part of the atlantic at different times of the year. EDIT: The ship in question, Norwegian Dawn is based in New York (sumer/fall) and in Miami (winter). It is apparently the only ship which makes rounds between New York, Bahamas, Port Canaveral (Florida) and Miami. So apparently it is entirely normal for the ship to dock in NYC for extended periods. http://www.portcanaveral.org/floridafun/cruise/ncl.htm http://www.senate.gov/~schumer/SchumerWebs...es/PR02158.html

Yes, that aspect of it doesn't make a hell of a lot of sense to me. I suspect the real business will be taking place in the local restaurants in private dinng rooms.

I'm curious about what they'll be eating aboard ship. I bet a lot of prime rib and about a ton or two of U16 shrimp.