Jason Perlow

Eagle Hunter looks like a Mongolian David Niven. Do you think he'd like his own Discovery Channel show, like that crazy Australian guy?

Ugo: Nowadays at a large dinner, its not uncommon for a diner to have several knives and forks to eat different dishes with. Did you always start with the outside fork and work your way inward?

Wow. First Lespinasse and now LCB. Two four stars in a row.

So, are you gonna do a ACT: Mongolia episode next season? Or is getting lost in the middle of the gobi looking for someone to serve you marmots even too scary for you? But then again, the no veggie diet is right up your alley though, I guess.

Actually, we enjoyed Tony Da Caneca when we went a month or two ago. Portuguese though, but lots of seafood and chops and steaks and tons of garlic.

That's too bad, Rosie. We went back to Tapas de Espana last friday, the food is great as ever -- and we found out from the manager and owner that they are going to open a new place shortly in Bergen County. Englewood, but I don't think they have the exact location set yet. Its going to be more upscale than Tapas apparently.

German food this evening: Pork Bratwursts (from Whole Foods) with Sauerkraut und Spaetzle

If we're talking those coffee-for-one Bodum Chambord (3 Tasse) 12 ounce or 3-cup pots I'd probably pay 3.50 if it was a decent blend and good roast of coffee. Thats comprable to what Starbucks charges for a 24-32 ounce premium coffee or fancy cappuchino. For an 8-cup press I'd probably pay 6.50 or so.. You always want to give the customer the jumbo or value option even if he ends up wasting most of it.

There's been some debate on this site about what cuts of beef should be used in a hamburger, and what the fat content should be, and how it should be cooked: Best Burger at Home Great Burger Mix Making Your Own Hamburger Meat What's Lobel's favorite hamburger mix, and do you have any opinions on the subject? And while we're at it, besides yourself, who do you think serves the best burger in NYC?

This question is for Peter: How did you come up with the idea for The Food Taster? Did you encounter Ugo's dusty 500 year old journal somewhere?

The week of September 15th, 2003, eGullet is proud to present Q&A with Peter Elbling, international best-selling author of The Food Taster, a novel about a court food taster in Renaissance Italy: Peter is also known for his work as an actor and comedic writer -- throughout the 1970s and 80s, Peter acted on stage, in films, Phantom of the Paradise, amongst others (which he also choreographed), and in television -- Taxi, WKRP, Cheers, Laverne and Shirley, LA Law etc., etc., During this time he also produced and directed the late night satirical show, The Hollywood Primary, as well as creating, co-authoring and editing the satirical best seller, The 1980s - A Look Back (written in 1979), and its sequel The 1990s - A Look Back (written in 1989.) Born in London, Peter emigrated to Canada when he was 19 in search of fame and fortune. He quickly left his job in advertising to become a folk singer playing in clubs across the country. In 1964, he discovered unknown hidden talents and formed the comedy team, The Times Square Two. The TST appeared in nightclubs, concerts and on television throughout the US, on Johnny Carson, The Smothers Brothers Show, The Dean Martin Show etc., etc. In 1970, the group split up and Peter joined The Committee, the renowned San Francisco Improvisational troupe and following that, The Second City in Chicago. *** Peter will be "translating" questions for Ugo Difonte, via a special Internet connection and time warp. We encourage you to ask Peter and Ugo all sorts of interesting questions about the food of the Renaissance, Food Tasters, or anything off-the-wall that you care to throw at him. To see what Italian food was like during the Renaissance, have a look at some of these recipes: http://www.peterelbling.com/recipes2.html

Whats the name of the place in Hartford and where is it? Welcome to the site -- make sure you post on the proper forum though, I moved it to New England since your post is about a place in Hartford, CT. I've never heard of Steam Roll but it sounds very similar to "Summer Rolls" aka Goi Cuon.

Wow. I keep wondering how more nuts you could possibly get, but then I read something like this.

what region of china is this noodle soup from?

And who does one contact? A relative or a friend, presumably. If you really needed it for an eG event, I could have Fredlet do it.

You could probably have them packed in dry ice. For a short haul california trip or even across country for a day or so it should be fine.

Mixed Summer Veggies -- Saute of Paddypan Squash, Onion, Corn, Bell Pepper Boneless Porkchops marinated in Sour Orange Mojo Red, White and Blue Potato Medley

Wow, uh, wow. But did you get to play any Golf?

Tapas De España which is actually in Hudson County, but quite close. http://forums.egullet.org/index.php?act=ST&f=5&t=12014

French Press is definitely the way to go. We just bought a new press from Bodum that has an integrated vacuum bottle for keeping the coffee hot. Its still in the box, we haven't tested it yet.

http://www.masterstech-home.com/The_Kitche...onoArticle.html Cool page on nabemono that I found while doing a search on zosui.

Personally I prefer Japanese-style rice porridge, or zosui, which is more of a soupy-or nabemono type dish. http://www.bob-an.com/recipe/dailyjc/basic...osui/zosui.html

I like the california brittle, and I usually buy some when I am out there, but Rachel and I really love the Toffee-Ettes. I like the Almond Royals too. Not unusual for me to come back from SFO with 3 or 4 cans of Sees.

See's is no problem, you can mail order it. But I prefer to buy it at a See's store.

Yes, I am too. I missed my yearly pilgrimage to Linux World this year, thus missing my yearly IT'S-IT ration as well.