Jason Perlow

Even the Hasidics make pretty good food in NOLA. You know you are in New Orleans when this is the view out your living room window (not joking!)

Pictures with captions, opinions and descriptions in later posts. Click for Palace Cafe Website Entry Staircase Oyster Pan Roast - Regular Appetizer (Rachel) Grilled Diver Scallops - Appetizer Special (Jason) Citrus Salad - Special (Rachel) Bacon Salad - Regular (Jason) Catfish Pecan Meunière - Regular (Rachel) Shrimp Tchefuncte - Regular (Jason) Coca Cola Cake (Jason) Lemon Torte (Rachel) Bananas Foster (not our table)

STEINGARTEN! We know at least one thing -- he likes to eat. And he's a real New Yorker.

German Lambic Brandy and Eiswein (Ice Wine)

Do what? In a what? I have no idea what you're talking about. Work in a toaster oven as opposed to a popup toaster.

oooh.... now we are talking. How about some fresh pumpkin raviolii stuffed with a mixture of eggplant and ricotta and peppers? Baked with olive oil, butter and garlic? And more cheese on the top.

Eggplant Parmigiana. Something involving cheese. Maybe a Sphagetti squash with melted cheese and butter on it. Or perhaps some falafel balls to go with some salad. We're not being traditional here obviously but at least they taste good. Protein is a bit of an issue if they dont like Tofu though.

As I recall, and I am not making this up -- Carman has a pickup truck parked outside with the following words emblazoned on it: "We're putting the CUNT back in Country"

We haven't tried them in the toaster oven yet. They should work on their sides, but it might not work as fast as it does in a toaster because the heating elements arent right next to the bag like they are on a popup toaster.

Yeah besides the turkey itself, you got the various pies. Then you got stuffing which usually requires baking, and various other starches such as sweet potato casserole. And any number of other casserole accompaniments. About the only thing I know you would normally use the range for would be for boiling potatoes for mashing, sauteeing a vegetable or for cooking soup.

The other cool thing about doing it on your outdoor grill is that it leaves the oven completely free for baking various side dishes and stuff.

I'm with you on that one. What's funny is that I can't possibly count the number of times I'm down on my knees under the table, picking up the 137 pieces of food, when the server tells me that I don't have to do that. Even when they're not disingenuous, I respond by telling them that their job is to take care of our food needs, not to pick up our kids' mess. They're always grateful. Even worse is when parents don't clean up the high chairs (because the restaurants sure as hell ain't going to do a good job with it). Worse, how about the parents that bring their toddlers to restaurants and allow them to run around the table like maniacs for an HOUR (and running around your table as well) and not disciplining them? Seriously, I want to kill the little bastards when they let them do that. And I'm talking about killing the parents, not the kids. A few months ago we were at a Portuguese restaurant in Newark, NJ and this family was at a large table with a little girl -- Uncle Dipshit Fratboy was egging the kid on, making faces at her and urging her to run around all over the place. The parents were busy talking to the grandparents, not noticing a single thing was going on.

We grilled ours on the Weber during Thanksgiving ast year and it was AMAZING. I dont think we did much to it other than shove some bacon under the skin and baste it in a little liquid.

To add to Rachel's post, the Hon Tsuyu is basically extracted bonito and japanese niboshi sardine oil mixed with soy sauce, so we simply cut down on the soy sauce a bit. Not exactly the same taste as dashi mixed with soy but very close.

Pork Fried Rice and Green Beans Goma Ae a la Torakris

Kris, we made some of your Goma Ae recipe today with some green beans as a side for our fried rice dinner tonight and it was FANTASTIC!

Using a $2.50 5lb container of dark soy I bought from a local chinese supermarket, we made this fried rice this evening using chopped up leftover roast pork loin we made for the cubano sandwiches we had this week using the Toast N Serve: The rice was fried up in a chinese commercial wok oil blend. The rest of the stuff in it is scallion, julienned carrots and frozen peas and 2 eggs. A little bit of sesame oil was added at the end. This tasted a lot closer to the one you get in a old-style American chinese restaurant. The type of soy sauce used is clearly half the equation and the high intensity wok burners (and restaurant-made roast pork with tons of MSG) is the other.

Here is a Green bean price list from MrCoffeeBean.com, otherwise known as Warner Fox, the same guy responsible for the marketing of the amazing product known as the Toast N Serve that we've been talking about for a week or two. I just recieved samples from Warner so Fat Guy and I have not had the opportunity to roast them yet, but Warner has assured me this stuff is as fresh as can be. Warner has given me this price list for eG members who wish to order from him directly.

Today I re-attempted the Sandwich Cubano and it was a huge success. This time we used soft hero rolls and I coated the outside of each sandwich with garlic olive oil. I cut the sandwich in half, put each half in a bag, smashed it down, and toasted each on just under half darkness twice. Rachel had a Steak and Cheddar sandwich

Go e-bay for the accessories.

We did pasta tonight for dinner. Check the dinner thread. I had mousakka for lunch and rachel made another meatball sandwich. Tomorrow we will be doing sandwiches again.

We incorporated it into a pasta dish tonight:

Marge, for future reference, its against the eGullet User Agreement to post copyrighted material on the site. I deleted the original post. I will email you the original if you'd like to repost a review in your own words.

Personally I'd be really scared of putting these in a dishwashing machine, even a high end Miele. I'm surprised I havent broken any Spiegelaus in our Miele yet. Seem awfully resilient for what appears to be really thin crystal.

Some kinda fancy farfalle pasta tossed with Jim Dixon's cauliflower, breadcrumbs and olive oil.