Jason Perlow

Your safety is the most important thing, Tony!!! ← I'm sure he'll have plenty of content for the "bad shit that happens to us" episode, to go along with the various jungle sicknesses and ailments that plague the crew.

Take a big hollowed out loaf of crusty bread, fill it with various slices of salami, ham, turkey, roast beef, lettuce, tomato and onion, cheese, roasted peppers, dress with olive oil, salt and pepper, vinegar. Wrap it up in butcher paper and put a really heavy weight on it, like a pile of cast iron pans for a few hours in the fridge. It will get compressed and you'll have a dense, portable sangweech like no other: The Biggest Sandwich You've Ever Made

You can get authentic tacos but not in trucks. In Jersey its all about the taquerias. I'd check out La Batalla and Mi Pueblo in Bergenfield, El Paso in Englewood, and any number of places in Union.

A thinly sliced farmer's market cucumbers and radishes sandwich on fresh baked Jewish rye bread, with salt, pepper, Mennonite fresh churned butter and a few slices of Prosciutto di Parma.

I hope he likes the taste of Arak. That's all he might be drinking for a while.

I drink me rum neat, and I like me wenches dirty on this ship. Arrrrr!

Exceedingly appropriate. No wussy lime juice or water, Huh? ← I don't water down me grog, matey.

I think you'd see Gordon slit his own throat or become Chef De Cuisine at Mcdonald's before speaking German, but that's just my opinion.

No, I'm not sacrificing the first tomatoes of the season with that. That's what I like to do around october when the last stragglers are struggling to mature in the colder weather.

I shall have me a shot of Pussers Admiral Nelson.

Crap, here we go again.

We've been there once or twice. It's OK, but not with the wait or hassle of parking in that area. There have been some posts about it in the past, some on this thread.

Holy shit. Get thee the hell out of there, man. Although a show called "Shawarma and Shrapnel" might make for great TV.

Esposito's in East Hanover does a good job with Italian sausage. Esposito's Meats & Deli Address: 90 Ridgedale Ave, East Hanover, NJ 07936 Phone: (973) 884-0151

Giving a Weber Kettle to a beginner to learn how to smoke 'Q is like giving an 1925 pump-action La Pavoni to an ameteur learning how to pull espresso shots. Or learning to drive stick shift for the first time on a 1978 Porsche 911. It's doable, but not reccomended.

Yeah but you can't use gasoline to make Insalata Caprese. I agree, it's expensive. But what else are you supposed to do when your garden tomatoes aren't mature yet?

Jersey tomatoes at the Teaneck Farmers Market today (click) More hi-res photos (Teaneck and Englewood Farmers Markets) on ImageGullet: NJ Farmers Markets 2006 (ImageGullet Album)

Its been at least 3 years for me, but I didn't think it was as good as Sakura Bana in Ridgewood. I vastly prefer the atmosphere at Daruma anyway.

No offense Susan, but I don't reccomend that mere mortals use a Weber kettle to make 'Q with unless they have a great deal of experience learning how to maintain smoking temperatures on the thing (220-240 degrees F). Yes, Weber kettles are awesome to grill with. Yes, you can smoke on them - IF you know what the hell you are doing. Be it as it may, there are a lot easier rigs to smoke on, the Smokey Mountain being one of them.

Well, you are not going to get an -exact- replica of what they do in a restaurant -- but the end product is going to be good, nevertheless. At home, with a 15Kbtu burner on a Viking or DCS or Wolf or similar "Pro" home range, you're at about 10 percent of the output of what your mid-range Chinese wok burner can do. Still, with a smaller wok, and by pre-cooking the various vegetable and meat components in small batches, and then integrating the rice at the end, you can still get nice results. The chopped up omelet versus cooking the omelet in with the rice thing is a stylistic choice -- one is Cantonese/Chinese-American and the other is more of a Taiwanese style.

Okay, but be aware that a Hibachi or a Weber grill is not "BBQ". It's OUTDOOR GRILLING. Which is one of my favorite things in the world to do, but lets call it what it is. "BBQ" like you would get at a barbecue restaurant requires low temp and slow cooking over hardwood and fruit wood smoke. Totally different animal. For books I reccomend The Big Book Of Outdoor Grilling and Entertaining. They did a few of the BBQ seminars/demos at the Big Apple BBQ Block Party and are very knowledgeable. The book covers traditional, low temperatrure 'Q and also outdoor grilling methods. Its over 500 pages long and has TONS of stuff. ← I will run for cover when Susan reads this, Jason. She makes wonderful BBQ using her trusty Weber kettle. Some of us have tried to talk her into a WSM to no avail. You CAN do some smoking with a kettle, but it is a learned technique ← Yes, you can, but that's not what the Kettle was designed for, obviously.

Okay, but be aware that a Hibachi or a Weber grill is not "BBQ". It's OUTDOOR GRILLING. Which is one of my favorite things in the world to do, but lets call it what it is. "BBQ" like you would get at a barbecue restaurant requires low temp and slow cooking over hardwood and fruit wood smoke. Totally different animal. For books I reccomend The Big Book Of Outdoor Grilling and Entertaining. They did a few of the BBQ seminars/demos at the Big Apple BBQ Block Party and are very knowledgeable. The book covers traditional, low temperatrure 'Q and also outdoor grilling methods. Its over 500 pages long and has TONS of stuff.

Bagels that are a day or two old make great croutons. And dip chips too. Just slice them up with a sharp bread knife and bake like croutons with your favorite seasonings added.

EF-Y 'wif da Roux is the OG Shizznit, Yo.

for me, that alone will make it worth a trip. thanks! ← Yeah, I'm not a fan of the dark brown clear stuff some places put on EF-Y. Roux gravy is the way it's supposed to be made. King Yum is -the- classic.