Jason Perlow

The 15 year old is a great rum and I hear the 25 year old is utterly spectacular.

It is called a profit center. Orange Juice and Prosecco. Or any other sparkling wine for that matter. EDIT: No, I'm a dumbass, thats a Mimosa. A Bellini has peach nectar in it.

http://www.thedrinksgroup.co.uk/md2020.html

Does that mean they shouldn't be used for reheating soups? Yeah I think that would be pushing it.

You can make french toast, yes. My understanding is you just dip the bread in the eggwash and dump it in the bag, and toast away. Hot Dogs I suppose you could do, but I think you probably would need to slice them in half lengthwise so it crisped up good. I'll try those later. Hamburgers would be difficult I think, too much grease and I think you'd need to run the bags thru several toasting sessions to completely cook a patty through. Thin-sliced steak such as london broil might work well, however, because you want to eat that medium rare. Optimally I think these are really best for sandwiches and panini-type things. I hear you can also do eggs in them as well -- I'm going to try that probably tomorrow. The key to this is having a refrigerator mise-en-place of prepared ingredients such as par-cooked steak, cold cuts, cheese and garlic bread spread all ready to go. Ths product screams for leftovers like last night's broiled chicken, meatloaf slices, turkey, or ham. So far we have only tried it with regular white bread toast but I am thinking French, sliced Italian peasant loaf, ciabatta or cuban type bread, flattened a bit into the bags would work really well for paninis.

It comes out hot enough to burn your hands. So you have to let it cool for about a minute. I lift the bags out of the toaster with a butterknife using the pre-made lift notches in the top of the bags. The black Teflon is able to concentrate INTENSE amounts of heat on the inside of those bags. They are at least as hot as a professional panini machine gets. They get up to several hundred degrees inside really quickly.

We're also going to attempt to make S'MORES sandwiches in this shortly using slabs of graham cracker or slices of pound cake, marshmallows and Hershey bars.

Seriously.

Next project is toaster cubans. But we need to find the right bread.

Today, we made garlic bread toaster paninis. This is ham and cheese between two slices of garlic bread. To make the garlic bread, we minced garlic and added olive oil, finely grated parmesan cheese, and dried oregano and basil with a bit of black pepper and red chile flakes. The mixture was spread over the exterior sides of the sandwich and the fillings were placed in the middle. Then the entire sandwich is put in the toast-n-serve bags to toast up. This works well with Ham and Swiss as well as Rare Roast Beef and Provolone, Thin sliced mozzarella or Swiss. I suppose this would work equally well with various salamis and such.

I wonder if Two Buck Chuck will be entering this market segment.

You probably don't want to hear how ortolans are "prepared" either, then. We are not doing ortolans again. or a third time.

for sure. i seen it on da tv too. and i've been dying to go since! jason, how was it. Awesome.

This is why I hate going to French restaurants.

Fink was also our provider of Pigs at the NJ Pig BBQ and Potluck. While we didn't cook the pigs ourselves, our attendance was tremendous and we had a LOT of side dishes to go along with the pigs. And Fink's pigs were stellar. http://forums.egullet.org/index.php?act=ST...&t=22375&st=520 (click and scroll down to see all the pics) Here's Fink dispensing some pig, and the pig itself: If you want to see the pics in Super High Res, here's the ImageStation album: http://www.imagestation.com/album/?id=4289058577

Nah, Pyrat XO is a fairly normal tasting rum, it doesnt taste like it has much added to it. As to Cask 23 I have no idea, I never had a wallet thick enough to go out and buy a bottle! A lot of the rums in the french west indies, particularly on Martinique are aged in barrels that used to have cognac in it. So its certainly possible that flavor might impart itself into the rum a bit -- certainly a lot of Rhum Agricole has this type of flavor character to it.

Sichuan Shredded Beef with Green Beans in Pepper Sauce, adapted from various recipes in Fuchsia Dunlop's "Land of Plenty"

Yes, their bulgogi and Galbi is very good.

Kang Suh on 32nd makes a damn good Yook Hwe.

Oh yes, I forgot to mention, he also owns Mr. Coffee Bean, an internet discount retailer of all kinds of fresh roasted coffee. He'll also sell you green beans, if you're into home coffee roasting. He's supposed to be sending me a price sheet on the green beans, but his regular prices for roast coffee are on his site. He roasts to order, so its pretty fresh stuff.

Thats going to be one of our next experiments, I think.

Apparently you can, but we haven't tried it yet.

Nope.

Put the mouse in a Toast-N-Serve bag

Okay here is some foccacia we bought in Connecticut at Jerry's Pizza (also known as their White Sicilian) The Toast-N-Serve did a marvelous job on this, and it came out PIPING HOT. I mean burn your hands off hot. Here's a pic of it being toasted in the bags. If you look closely, you will see there is smoke coming out from the inside of the bag. Thats totally normal.