Jason Perlow

$138.99 at Amazon (41 percent off) Anyone familiar with these glasses? They are pretty darn pricey, but it seems like a good deal considering the individual prices of the glasses.

Buckhead Diner, definitely. One the of the best restaurants in the area. BTW buckhead diner is a "diner" as much as The French Laundry is a "laundry" if you catch my drift. Its a really fun and inventive restaurant with a Diner/Americana motif. I've eaten there and the food is very good. http://www.buckheaddiner.com/buckheaddiner/index.html

I'm not sure I'm crazy about the idea, Rachel.

We have, but we've had so much fun with these things.

Looking to redeem myself from yesterday's semi-burned cubano, I decided to try using a different type of bread and using ample butter lubrication. I am now convinced that like intercourse, ample lubrication is the key to producing good results. This is Ham, Swiss, Peperoni and Dilusso Genoa Salami on a "Flagel". A Flagel is a special type of flat bagel that is sold in the NY/NJ area. The outside of the flagel was lubricated with butter to provide protection against burning. The Finished Product, after toasting.

As I said, if you use enough butter or olive oil lubrication the burning of the bread is avoided and you can cook everything through. Usually 1 and a half sessions at 3/4 darkness or 1/2 works good for the thicker sandwiches (the montecristo was no slouch), 2 if youve got it drenched in egg wash. When you hear that butter or olive oil sizzle, its done.

Cubano a la Toastmaster, Attempt 1. Assembly: Bottom layer of mayonnaise, baked ham, lechon cubano (roasted pork loin), swiss cheese, pickle slices, top bread layer with french maille mustard on the inside. Finished product. I didnt lubricate the outside of these toast slices with butter, which was probably a mistake and I also let it run in 3/4 dark. Next time I will lubricate with garlic olive oil or butter, and do 2 passes at half dark. But still, a very tasty result even if the toast got somewhat singed. I endeavor to learn from my mistakes.

Jason, then can I persuade you to persuade away? These could be too perfect - one of the regular chef/sous-chef lunch requests is in fact croque-monsieurs! Oh and it wouldn't be just the pastry guys - they all go nuts for my American gadgets. But I really don't know that they can beat the Elvis special! Would you be willing to take some photographs of your experiments?

I'm sure Warner could be persuaded to send some to France if you'd like some. Surely, an assistant pastry chef at ADPA can do much better with these things than I can.

MAN!!! That thing is the shit! Yeah, its pretty cool. I wonder what a real pastry chef could do with one.

Thank You.

I've heard thats a fairly well known Southern variant, yeah. I don't know that I'd call it a "Southern" variant per se... The recipe we use was passed down to my mother from her father. It came in the form of an advertisement clipped from New Yorker Magazine for Four Roses Bourbon. On the reverse side of the clipping is another advertisement "introducing the new 1938 Ford." It goes a little something like this: - Separate 6 eggs - Add 1/2 cup sugar to yolks and beat to dissolve sugar - Beat whites stiff and add 1/4 cup sugar - Mix whites and yolks - Stir in 1 pint rich cream and 1 pint milk (we use 1 quart half-and-half) - Stir in 1 pint bourbon and one ounce Planter's Punch rum - Serve cold with grated nutmeg - Makes 5 pints egg nog Also in our "historical archive of eggnog recipes" is a formula calling for rye whisky, brandy and rum, and one interesting one calling for cognac, dark rum, peach brandy and applejack. Can you scan this? I think this one of those rare cases where it might be public domain and ok for us to put up. I like the sound of the one with the cognac, dark rum and applejack. And I even have a good stash of all of those. Just dont have the peach brandy. Is peach schnapps the same?

You gotta love the Brennans. We're definitely planning on going to Commanders for lunch. But I like the new vibe of Palace Cafe. Besides, its the only place on this planet I've been able to get a Bloody Bull.

What has anyone heard about this place? Its supposed to be opening shortly. Apparently its in the former location of Irving on Irving. Andy Nusser from Babbo is the new Chef De Cuisine. Its at 17th and Irving, 52 Irving Place.

Yes, it probably is. You want I bring the bags to New Orleans and try it?

One of my favorite "southern" desserts is a white chocolate bread pudding served at Palace Cafe in New Orleans. In my opinion, the best bread pudding I have ever had. http://www.gumbopages.com/food/dessert/wch...c-breadpud.html I'm planning to go back there next week just so I can have this dessert.

My family recipe for egg nog -- a very old and very traditional one -- is made with bourbon, not rum. I've heard thats a fairly well known Southern variant, yeah.

PALM version: http://www.bacardi.com/flash_site/drink/co...m/c2go_palm.zip Pocket PC: http://www.bacardi.com/flash_site/drink/co...go/ppc/c2go.zip

A regular dark rum such as Barcardi Anejo or Myers will suffice. Or Brugal Anejo. Stay away from the Morgan. A white rum really wont give it that rummy flavor. If you want to use something a little better you could use Appleton Estate Special, Or Cruzan Estate Dark (or Cruzan Estate Diamond, but that may be a little too good) or Barbancourt 3 Star. These would work good and are easy to find too.

Wow, that bathroom thing sounds creepy. "and if madam should require to wipe her derriere, the papier de toilette on le dispenser will suffice. Please be sure to flush it when you are done."

Well, for the most part, Sweet and Sour sauce as it is appreciated outside of China is cloyingly sweet and derives most of its flavor and texture from a lot of corstarch as well as the addition of ketchup. Not much actual vinegar in it. Here is a recipe on About.com that should be on the money as far as what your family may be used to: http://chinesefood.about.com/library/blrecipe010.htm Eddie Schoenfeld, who moderates this forum, should be able to give you an authentic Chinese one if you want to try it.

Awesome Mayhaw, thanks!

The key is using an ample amount of butter. But I happen to like dark toast, you get more caramelization. more caramelization? on toast? ya sure you don't mean more burned? Nobody likes a smartass.

The key is using an ample amount of butter. But I happen to like dark toast, you get more caramelization.

We went out for chinese food once and had meatballs and sphagetti.