Jason Perlow

And of course, lets not forget Balthazaar Bakery in Englewood which supplies its restaurants and other eateries in NYC. Plus its got a great retail store there.

Half Jersey and Half Virginia. Good enough. At the very least, the company is still headquartered and finishes the product here.

Hey Marge. Laird's Apple Brandy is made in NJ. Its one of the best brandies made in this country and compares favorably with French Calvados. They have a 12 year old that sells usually during the holiday season for about $50 http://www.internetwines.com/rws24151.html http://www.colts-neck.nj.us/hist/lairds.html The company is probably the oldest operating distillery in the US -- they have been doing it since 1780. The family has been making the stuff in the US at least since 1717 when the Colts Neck Inn was built, maybe earlier. http://www.lairdandcompany.com/ **** Alba Vineyard dessert wines: http://www.albavineyard.com/ourwines.html http://www.albavineyard.com/our-redd.html The red raspberry one has won several awards. ***** Also, Pickelicious Pickles: http://www.picklelicious.com/

Last night we had a rather unusual variation of Bibimbap at a korean restaurant -- in addition to beef and vegetables and rice, it had "Sesame Leaves" in it. It had sort of a tobacco-like flavor to it. Are sesame leaves used in other cuisines besides Korean? Here's a sesame leaf appetizer recipe I found on the web: http://www.koreankitchen.com/kkaetnipjolim.htm Deep fried beef rolled in sesame leaves: http://www.clickasia.co.kr/about/kkaennipm...pmaritwigim.htm

Nice peice on Pomegranates (although this writer says they originate from Iran) http://www.stg.brown.edu/projects/Creative...omegranate.html

My understanding is they originate from Israel, which is why they have been featured on coins from there since pre-Christian times thru modern times. http://members.verizon.net/vze3xycv/Jerusa...tm#pomegranates As I recall they are STILL on the 5 agorot coin.

I think we should get THIS GUY to run the California chapter of Burger Club.

If you need a break for a couple of hours, you can mosey over to Burger Club. We might, thanks.

Well guys, its not looking good. We decided to stay at home and to keep mom company, as she's still not completely out of the woods. Have a good time everyone -- and take plenty of pictures!

Thanks guys. She's out of the danger zone today, as she had her emergency operation yesterday (they had to cut out an small infected part of her intestines), but she's under very close observation now. If its safe enough for us to leave tomorrow we will probably go, as my mom wants us to go down to High Point and get some new furniture.

Guys: I wanted you all to know that there is a chance Rachel and I might not make it to the Pig Pickin' this weekend, as my mother is in the hospital and we are going to decide whether or not we should leave based on her condition tomorrow. We were planning on leaving late this evening but we will likely leave tomorrow morning or early afternoon. We'll keep you guys up to date.

A molcajete is a type of mexican mortar made out of lava stone which Jamie can be seen using in practically every episode of his second TV series. Its actually a very useful tool but he uses it for practically everything so it gets a bit annoying.

A friend at a greek restaurant told me a few days ago that ouzo/raki/arak is used as a flavoring in cookies, and its also used to flavor their awesome keftethes, Greek meatballs made from lamb or beef, pork or beef/pork. http://www.greekcuisine.com/oldsite/detail...tml?RecipeID=59 http://www.recipecottage.com/beef-veal/mea...eatballs15.html http://www.recipesource.com/munchies/appet...07/rec0736.html Note that its a "secret" ingredient, its not listed in the recipes here, but if you add a shot of it to a pound or two of meat it will do the trick to give it that unique flavor.

I like the idea of pecan gelato. You need a pecan flavored something or some kind of fancy pecan pie. Its not the south without pecan pie. Maybe a death by chocolate cake with lots of pecans in it? Or some kind of variation on rocky road with pecans and caramel? Or some riff on praline?

Good to know. I'll order the new version.

No comparison. Way better.

I would like to emphasize for the record that their mole sauce is KICK ASS and it took them like a whole day to cook it. Jesus and the lady in there with him (presumably his wife or his sister) also speak perfect english so don't be afraid of going in there and asking them about anything.

http://www.state.nj.us/travel/pdf_files/Latino.pdf Unfortunately its not a very good guide as far as food is concerned. Doesn't have anything like a list of restaurants by ethnicity or anything like that. Not to mention that their primary suggested source for online information about NJ restaurants is Zagat. POR FAVOR!!!!!

You did such a nice job with it! I meant the difference in what Jason was describing and what a biryani is -- is about 5 more hours of cooking time So are you saying most restaurants do not make biryani to order? They make several biryanis, taking 4 or 5 hours or so for each? Or is what restaurants serve characteristically different from what is served in the home? Is part of it pre-prepared and then they finish the dish to order? I think it is understood that what someone serves at home may be much more elaborate sometimes.

Maybe I've never had a real biryani then, because at many of the indian restaurants I've been to, the end product is more fried-rice like than paella-like.

No Jason, NO Ok, so I'm obviously an ignoramus. What's the key difference then?

A biryani is basically just the indian version of fried rice, right? But with basmati and indian spices and nuts? http://www.recipezaar.com/search/search.zs...chicken+biryani The key is that the whole thing is fried in the pan with ghee, right?

Elyse, don't you know that the first rule of Burger Club is not to talk about Burger Club with anyone?

Why don't we buy a whole bunch of molcajetes, and beat the shit out of Jamie with them?

I've never eaten there. You have? Yeah, I think he was faking it with the california pizza. But I know he liked the Totonnos and Spumoni Gardens stuff. You can tell.