Jason Perlow

Never tried Ultimat. My top shelf Vodka at home right now is the Chopin potato vodka from Poland (which is reviewed earlier in this merged thread) which goes for about $25-30 at discount liquor stores. I cant imagine being able to improve on that product. Second to that would be Belvedere which is a grain vodka. I have also heard the super premium potato vodka from the US in Rigby, Idaho, Teton Glacier, is supposed to be outstanding. All the eGullet Vodka Threads

Mmmm. Butter.

I'm guessing Ming Tsai for the teriyaki with scallions one.

Why would anyone take such an expensive and rare cognac and use it as a mixer? Thats atrocious.

Zweigle's White-Hots with Sauerkraut and Oven Fries Yum.

If its got Courvosier in it, thats a pretty loose interpretation of a Martini.

What made it a $650 martini?

I'm pretty sure they use 100% cane sugar for the Passover Coke runs, but I don't know for sure about any other brands. And I agree with you that it probably wouldn't matter. I've never investigated this at the level you did in your Daily Gullet piece, "Crystal Unclear," but I've certainly never been able to tell the difference between beet and cane sugar when used in baking, etc. -- most of the time I'm not even sure which I'm buying. Is there even a chemical difference at all between the two in their ultra-refined forms? Cane Sugar soda is actually quite common in Latin American countries. Get thee to a Mexican, Colombian or Domincan-owned grocery store, and tehy'll have Coca-Cola, Squirt, Jarritos and any number of sodas (in glass bottles) made with cane sugar.

whoa, another bitesized burger joint? Is it good?

How Pop Rocks work: http://science.howstuffworks.com/question114.htm

BTW, a pop rocks fan site: http://www.poprockscandy.com/

What happens if you blowtorch a layer of pop rocks? Will it melt into a pop rock crust? Will the sizzle part still work?

Smirnoff. Don't touch Popov, its nasty. Wolfschmidt isnt bad either, its like 13 bucks a fifth.

Do you like french/euro butters or american butters like Plugra better? Eggs? I'd appreciate learning what egg dishes (non-dessert) sampled at a restaurant or in recipes that you have prepared that have been particularly memorable for you. In addition, your input on when humor can play a significant role in a dish (with any available examples) would be of considerable interest to me. No, I'm kidding, you don't have to answer the last two questions if you don't want to.

Well, get David Shaw on eGullet! What sort of things do you like to cook at home then? What's your comfort food?

Stonyfield. Rachel really likes those.

Russ: What cuisines and chefs and restaurants are currently "In" and "Out" in the California and L.A. food scene? What trends and restaurants make your skin crawl? Which ones do you like? What's the next big thing to come out of L.A?

Yes, that was my line of thinking.

Candy Corn with chocolate chips in a brulee might be cool though. Maybe use some orange food coloring in the custard too.

I dunno, wouldnt the torch end up melting them?

http://www.planethollywood.com/res_loc.shtm Looks like they closed the LA and many of the US locations though.

Think of the wonders it will do for Planet Hollywood though. Doesnt Schwarzenegger have an interest in it?

Wait, you have decent pastrami in L.A.?

So where's the best Hot Dog in L.A.? That freakish one with the pastrami on it?

Dodger Dogs? Yes, No?