Jason Perlow

I have found tremendous regional variation and store to store differences for both BK and McD. Some places suck and are utterly revolting, and some are good. It depends on the management and how much turnover they have. Same deal with Wendys.

Personally, I like "The Jewish Tailor". Its the right neighborhood for it too. "The Garment Factory" works for me too.

Oxidation in and of itself is also going to affect the flavor of the wine, depending on how long you keep the bottles open before you pour, and how long the wine sits in the glass before you drink it.

Hell they could have called it the Chinese Laundry or the Jewish Tailor and it would have been a better name.

wait a sec, they have devices that do these things?

How long have you been waiting to use that line? WEBCAM! WEBCAM! WEBCAM! WEBCAM! WEBCAM! Someone get Vengroff to lead the tech support team...

Hey Geoff and Tammy! welcome to eGullet, finally

I'll second menton on Country Pancake House. Don't go on weekends unless you like to stand on lines.

Damn. We're missing all the fun.

Russ, thanks so much for participating. It's great to have you here, as always. If I had a week to spend in L.A., given that I had unlimited budget, what restaurants and food items should I seek out to have the definitive Los Angeles food experience? Assume I want ethnic as well as fine dining.

Russ Parsons is a food columnist of the Los Angeles Times. He has been writing about food for 20 years, including more than a decade at The Times, where he has been food editor, managing editor, and deputy editor. He is the author of the cookbook How to Read a French Fry which was published in 2001 by Houghton-Mifflin (Paperback edition released in August 2003) Before coming to The Times, he was food editor at the Los Angeles Times Syndicate, food editor at the Los Angeles Herald Examiner and food editor at the Albuquerque Tribune. He has won almost every major American food writing award, including the Association of Food Journalists, the James Beard Foundation, the International Association of Culinary Professionals' Bert Greene and the University of Missouri Lifestyle Journalism Award for consumer writing. How to Read a French Fry was a finalist for two Julia Child cookbook awards. Parsons has been a journalist for more than 30 years, covering everything from high school football and professional rodeo to cops and courts and country music.

William Burroughs is older than dirt. He can afford to sell out at 80 years old. Bayless still has some life left in him. William Burroughs is dirt. He died in ’97. See? Look where that commercial got him. Cashed out before he checked out.

Hell, it would be like Roxxane Klein doing a microwave commercial for GE. or Carlo Petrini from Slow Food doing a commercial for 7-11. Okay, its late. No more analogies.

William Burroughs is older than dirt. He can afford to sell out at 80 years old. Bayless still has some life left in him.

Its like Steven Jobs doing a Dell commercial. Or worse, endorsing Microsoft Windows.

I agree with Steven on this one. Its not like Bayless is just a regular member of the organization where his actions are of limited importance -- he's an officer and member of the Board of Overseers. His endorsement of Burger King puts the entire reputation of Chefs Collaborative at risk and is divergent with the Mission Statement that Bayless assisted in authoring.

How about International Flavors & Fragrances (IFF)? They have numerous facilities in NJ and I believe that (one of?) their primary R&D lab(s) is in NJ. Yeah, as I understand, they have the secret formula for Pepsi (or was it Coke?) and many of the Snapples, that and among a million other things. I was there about 10 years ago and installed one of their first multi-processor NCR SQL servers for storing the formulaes.

You be swindled. You should IMMEDIATELY have that 9v battery on the tongue effect.

Yeah, those hot sauces are great.

Teixeira's Bakery -- huge supplier of Italian-Style cakes, breads and cookies, also based in Newark.

Oh yeah. Bindi sorbets and pastries. I think some of them are manufactured domestically in Newark. Or it least the primary distribution point is in Newark, see: http://www.specialtyfoodamerica.com/Bindi.htm Nasto's ice cream/gelato also from Newark (Featured on The Sopranos at least twice.) Also, many of the Wonder Bread/Hostess bakeries are located in NJ. And Tastycake. As is Drake Bakeries, home of the infamous coffee cake made famous in that Seinfeld episode.

Theres also an Anheuser-Busch plant in Newark. Apparently its capable of pumping out 10 million barrels of beer a year. And the Savarin plant in Ridgefield.

http://www.fralingers.com/ Fralinger's Saltwater taffy -- supposedly the ORIGINAL. Whether it is actually still manufactured in Atlantic City I have no idea.

Yeah, these are very good.

Its a decent restaurant and the wine pairings are nice. Its owned by the same restaurant group as Smith and Wollensky/Maloney and Porcelli.