Jason Perlow

Then they should have positioned it as a diet sandwich and with a respected diet authority that would be equally willing to sacrifice their integrity and career. Nothing about that sandwich says "diet" to me.

What was that episode where Tony was in thailand or cambodia or something and he stops by some village in the middle of nowhere to partake in some feast in his honor? Hmmmm.....

A Cook's Tour, Season III: Episode IV. "Return to Chiang Mai" ANNOUNCER/NARRATOR "What Mr. Bourdain DOESN'T know is that we've changed his regular Thai street satay with grilled rats on a stick!" BOURDAIN: Mmmm. Yummy. Deep fried goodness. Now all I need is a bottle Sriracha sauce, a carton Marlboros and a six pack of Singha! I'm in heaven!

Do something really horrible. Force feed it a Bayless BK sandwich.

By the way if anyone does go to China 46, be sure to order the Spicy Capsicum Cellophane Noodles: By far one of the most eye-opening chinese noodle dishes you will ever eat.

Ni Hao Cecil!

I like Fuchsia Dunlop's book, Land of Plenty. Of course without Sichuan Peppercorn the book is essentially useless.

you gots? What the hell kind of a question is that?

Ahem. Made a pit stop to FoodMart today.

Arroz Con Pollo with chorizo seasoned with saffron and smoked spanish paprika, served with toaster oven-broiled brussel sprouts cooked in olive oil.

AFJ is the Association of Food Journalists. And yeah, Daley used to write for the Courant but now he writes for the SF Chronicle.

Looks very nice. Is Silestone better than granite? More expensive? It's similar in price to granite, but more uniform in look and coloration. A thing to remember about Silestone and other solid quartz countertops is that they are non-pourous and they are a manufactured synthetic stone, so they dont have natural fissures in them like granite or marble does. In other words, you can spill stuff on them and they wont stain, and you can put a hot pot on them and theres no chance of the heat causing a fracture or melting the surface. You get the best of both worlds of corian and granite. Of course, under close eye scruitiny it doesnt look like granite. However Its a cool looking, high tech semi-organic looking material that comes in a a LOT of colors and patterns. From their online brochcure:

Yep, thats Taipei Noodle House. I havent been there in a long time, not sure if they are still open, but they have a sister restaurant that makes mostly the same stuff in Teaneck called Taiwan Noodle House. Every time we go the place is packed (usually on a friday or on weekends) and theres a long wait, and I refuse to wait on long lines, so we havent been in a while.

Also in the Northern NJ area for dim sum, is Silver Pond on Main Street in Fort Lee. This has become our local dim sum place (but only go on Saturdays and Sundays in the late morning and early afternoon, their dinner fare is just OK). I've had lots of dim sum in the tri-state area and I think this place is the equal of if not superior to some of the best places in NYC chinatown. Lots of dim sum choices, seafood offerings are very good, very fresh. Silver Pond Seafood Restaurant (201) 592-8338 230 Main St , Fort Lee, NJ

Artificial Granite, also known as Silestone. Made out of solid quartz. Expensive, but well worth it. We have it in our kitchen. http://www.silestone.com/index.php Home Depot and Home Depot Expo carries it.

Yes, Ocean King was a solid dim sum place. I'm not sure if its still open but there was a VERY nice dim sum place called Noodle Chu in Parsippany off route 46, in the shopping center opposite Harolds NY Deli. Clean, had really good roast meats as well. Noodle Chu Dim Sum Seafood (973) 299-6518 770 US Highway 46 Parsippany, NJ The owner is named Harry Chu and he also owns Mr. Chu in East Hanover (very good americanized banquet-style chinese food), and was formerly the guy who owned Bill and Harry's in East Hanover as well. He uses different kinds of noodles there. The "Shanghai Noodles" dish is a medium thickness type noodle similar to chow mein. However he's also got the small flat rice noodle discs that he sautees, and also the chow fun. He also has the clear cellophane noodles that are used in the Spicy Capsicum Noodle dish. All of these preparations are exellent there.

Corcoran reviewed China 46 as well: http://www.china46.com/images/New-York-Times.jpg But yes, Hunan Cottage is a very serious Shanghainese restaurant and when Rachel and I lived in Morristown we went there ALL the time.

Another good thing about Europa: No Rick Bayless.

In NJ, Maharani is a fairly well known Indian chain.

did you go to blue ginger? i love that place. i haven't seen his new show on PBS, although i've got one TiVo'd. I haven't seen it either but I met the producer of the show as she was on the same panel with me at the AFJ conference. Really sharp lady. We're working on a Q&A with Ming (he's definitely going to do it), so stay tuned. We really didnt have enough time for dining out as we were only in boston for a night and a day and a morning. But I definitely plan to try Blue Ginger the next time I am there.

I beg to differ. This is a doctoral thesis on hash (you could transmogrify this and sell it five places, Steven!) I am so there about using cooked potatoes in hash; it's really the only way. Baked is best, but leftover boiled, or even spuds nuked till done will make a huge difference in the quality. And I have crowded the pan a few times and learned the hard way. If I need a lot of hash, I'll use two pans. I had one leftover tilapia last night, and it will be combined with a tin of canned salmon from the pantry , leftover mashed potatoes,onions, herbs, etc. Fish cakes in the freezer! Yeah, I agree with this. Fat Guy, you should do an expanded version with pictures as an eGCI course.

I met him this week in Boston, he's definitely the real deal, too. Hard working guy. Ming Tsai at the Association of Food Journalists Conference

Ming is a nice guy.

Did you order it Off the Broiler for the best possible experience, or did you order it as is to get the same experience the unwashed masses do?

Hey Chuck, welcome to eGullet! Big fan of your web page! We've been wanting some more New Orleans folk on the site.