Jason Perlow

The ITS-IT factory in San Fran. For me, its really far away. Damn those bastards for not selling them in NY.

An essential ingredient in home cooked fried rice for me is fish sauce. And chopped up chiles. Fried rice also needs to have egg, and it needs to be made from day old leftover rice. You also want to use dark soy.

I actually like the Soviet assembly line look. I also like how its a major pain in the ass to get Pringles out of the can without making a huge mess once you get at like the 50 percent or 25 percent volume mark. Its kind of like a game where you have to tilt the can a certain way to get them to slide out into your mouth with the remaining Pringles crumbs without getting it all over your shirt or under your collar.

My god, you're saying they're actually BETTER than Pringles? How so?

Welcome to the site! As to powdered lemongrass and galangal, it aint that bad, but yes, fresh or frozen is better. I've spoken to some thais about it and they seem to think it has its place in some applications.

All those dishes look fantastic, especially the clam dish. The steamer dish looks great -- but what if you don't have a bamboo steamer? Can you use western style steaming methods as well? What's a good source for bamboo steamers if you don't have access to a Chinatown near you?

Thats interesting, I've always seen it the other way around. At least in Mcdonald's commercials in the last 10 years, they've been highly focused on the black demographic.

Well, we went in 2001. It may have in fact gotten worse.

so it isn't usually served with the pork then? Its another dish that is to be eaten with the sesame buns. We just normally order both.

I think tomorrow we should make some Japanese food in honor of Godzilla!

Food people.... Food.... the topic is World Series FOOD. Game 1 we had Zweigles hot dogs, chili and warmed peanuts in the shell. What did everyone else have.

Yes, its stocked at LCBO outlets and served in bars all over Canada. Its the #1 sellling rum in that country.

Stone Crab season is soon to be among us. Billy's Stone Crab is now open for biz for the season: http://www.stone-crabs.com/

Linguica is like a spanish chorizo, right? or is it the portuguese equivalent to italian sausage?

Okay, ok, back to food.. lets hear about some interesting appetizer and snack ideas. We're going to be serving Zweigle's White Hots tomorrow. I think at least for game 1, hot dogs are mandatory. Game 2 is probably pizza, Game 3, perhaps a different kind of sausage, maybe Italian sausages and peppers. Game 4 probably hoagies, maybe we can replicate the Yankee Stadium from Mike's deli. I think a day trip to the Bronx is probably in order for the sausages and the cold cuts.

Yes, but even if it is better, you still get to enjoy it in all that wonderful smog and cultural vaccuum that is L.A. Lets remember something about NY pastrami -- for the most part, there is only ONE NY pastrami place, and that is Katz. And going to Katz is as much about the religious experience of being part of a true NY experience as it is eating the pastrami. Also, with pastrami, especially at Katz, it is extremely beneficial to be very nice to the pastrami man. Does tipping the pastrami man at Langers yeild any benefit?

I dont typically volunteer that I dined with anyone unless they say its OK, some people are touchy about it.

http://northjersey.com/page.php?qstr=eXJpc...UVFeXk2NDM4OTQ3 Staff Writer Victor Sasson wrote a pretty intersting peice about all the Mexican restaurants and stores in Passaic. Anyone try any of these places? Sounds like we have a NJ get-together candidate if we can find the right place.

BTW, Rachel and I tried these yesterday, and they were GOOD!

Wait a second, you can watch TV on shabbas providing the TV turns itself on?

On behalf of the whole eGullet.com team, thank you Russ for your generosity and great answers in this eGullet Q&A session. This Q&A has been tremendously informative (as well as just plain tremendous) to all who have read it, and we look forward to seeing you around the message boards now that we have all this ammunition. After reading Russ's Q&A, you'll surely want to read his book, How to Read a French Fry, if you haven't already. It has recently been released in paperback, and if you purchase it through this link eGullet will get a small commission on the sale. Also, be sure to watch each week for the eGullet LA Times Food Section Digest, by our own JFLinLA, which always includes the latest links to Russ's work as well as all the other LA Times food section material. Thanks again, Russ. See you on the boards!

Prime Burger, the old place mentioned in Richman's article, sounds interesting.

One of my favorite burgers is at an unlikely location -- McSorley's Old Ale House in Greenwich Village. Its an extremely simple burger, just a ground beef patty on a bun. But its like a 1/4lb, maybe close to 1/3, and its delicious. And its the ideal side dish to six to ten half-pints of ale and a cheese plate. Plus its only like four bucks or something.

While the World Series isn't an "event" like the superbowl or the kentucky derby is, with particular food traditions, I thought we should take the time to discuss menu planning for all the games, because we are, of course, eGullet. I think it would be cool to try to approximate stadium cuisine in the home. Obviously of course, you got hot dogs, and theres lots of leeway there. So what will you guys be eating during the world series? Anyone got any cool recipes for unusual couch potato fare? Neat variations on hot dogs, sandwiches and different kinds of dips? And, oh yeah, GO YANKEES!

I hear David Ruggierio is looking for work! Maybe Nick Stellino would be better, he doesnt have a criminal record! Plus, he has sponsors like Swanson broth, so we know he's ok with commerically produced crap.