Jason Perlow

How fresh are they? Did you chew on a few to see if they exhibit the classic numbing?

Someone needs to do a Chocolate Chicken Pot Pie in honor of South Park. I'm thinking mole poblano for that one.

I'm thinking this sounds like a good brunch event for New Years Day.

Sounds cool, but as the holidays are coming up, when would one like to do this? edit: duh, didnt read the full first post

I'm thinking the next writing competition should be writing haikus for our favorite fast food chain. Rick Bayless Baguette artificial salsa crap rots in my stomach.

My condolences NYC. Can one eat Marlin? Yeah, its an edible fish, related to the swordfish.

Out the window. Guess we're going to be having shiva bagels tomorrow.

Are all of MOS burger's descriptions done in Haiku? The burger sizzles lone Weber on the porch juicy and salty like umeboshi

Actually Bollinger is the only NM I really still like and makes a good honest champagne. That and Pol Roger.

Any "RM" or Recoltant Manipulant "Grower Champagne" you can get your hands on. And all of them including some vintages pretty much are under $50. These are all single estates that grow their own grapes and aritisanaly produce Champagne. This is in contrast to the "NM" or Negociant Manipulant coded Champagnes that are made by all the big champagne houses and big names we know, who buy their grapes from large groups of farmers and produce wine in very large quantities. There are also: CM cooperative de manipulation, a wine made by a cooperative of growers, I've never had a good one RC recoltant-cooperateur, a wine made by a grower who produces Champagne with the help of a cooperative, I've never seen one in the US MA marque d'acheteur, when the brand is owned by a third party who is not a producer - always complete shit. RM's are the most underappreciated and most amazing values in Champagne today. If you can find any in a wine store, buy them. If you want to throw in the odd American wine for the wine tasting, get the Argyle 1998 Brut ($15) or the Argyle Extended Tirage (about 30-40 dollars a bottle if you can even find it or order it). Their Rose ' is also supposed to be magnificent. The best sparkling wines made in the US, no question.

What's on this burger? I take it from the flame symbol its spicy? http://www.mos.co.jp/menu/calory/h_11.html The burgers actually look pretty good, at least from the pictures.

So its like the egg mcmuffin hockey puck on top of a hamburger patty with bacon? Hell I could go for that.

He mentioned that to me the last time I spoke to him, which was about 4 or 5 months ago, but I had not realized he was that close to completing the project. He made it sound like it was still in the conceptual stage and they were still looking for locations. Hearth is supposed to be an Italian restaurant, I think.

When did he leave? Do we know where he went?

Is Marco the head chef at Craftbar as well?

Kinchley's Tavern in Ramsey, NJ has some of the best thin crust pizza in the entire state.

Otto, NYC. reason? It represents every region of italy and its an all-italian wine list. Many of the wines are very affordable. Also offers quartinos of wine which is really cool. http://ottopizzeria.com/vino.html

The problem is that all the Koreans live in pockets and in closed tight-knit communities near the large cities. Most of them are in certain suburbs of NYC (Flushing, Queens and certain towns in Northern New Jersey) and certain parts of Los Angeles. In those particular places there are TONS of korean restaurants. Koreatown in manhattan is tiny compared to Flushing and Palisades Park and Fort Lee NJ. You need to get out in the burbs to find all the food.

Oh yes.

BTW here is a pic (extreme closeup of a single slice) of the Wagyu Lobels strip steak I tasted at a Lobels tasting event:

Well, you can effectively get the same thing if you get Wagyu beef. Wagyu is the breed of cattle that is used. When its raised in Japan it gets certified as Kobe. You can get Australian Wagyu from Lobel's of New York: http://www.lobels.com/store/main/wagyumain.htm Its very expensive, and its VERY, very good. You can get Wagyu in various cuts, the strip steak and the filet is the best. Lobels even makes hot dogs out of it.

Okay, I think its gonna be Bagels and Lox tomorrow night. So we can sit shiva for the yankees.

Pigstockpalooza, 1968: HEARD OVER THE LOUDSPEAKER: "Everyone, stay calm, but it appears we have some bad brown vidalia onion hushpuppies circulating around. We advise you not to eat it, but its your own decision. Peace and Love, everybody!"

TITLE: After 48 hours of Pig Pickin, and under the influence of Mark Stevens' spicy "wild mushroom" appetizer, the remaining "In-Crowd" relaxes au Naturale on the grounds of Chateau Varmint.

No, the definition of true love is when your wife insists on ordering something, you know its not gonna be good, you tell her she's not gonna like what she ordered and you end up giving her what you ordered and you eat her dish instead. And then if you cant stomach it either you order something else.