Jason Perlow

Cool. An electric oven AND a gas oven. Wish we had that. We just didnt have the room, your kitchen looks considerably bigger than ours, or at least configured in a way that allows for more appliances. Cool cabinets and hardware. Very similar in taste to what we went with. Is that refrigerator a Subzero? I see you went with the Viking. No DCS, eh?

Believe it or not, it was stashed in a cedar closet downstairs in the basement, which acted as my bedroom when I came back for summers during college. My actual childhood bedroom was converted into a tchothcke-room filled with display cases for antique Lalique perfume bottles, Baccarat bar sets, and stuff from 1930's ocean liners. My parents are obsessve me-generation antique collecting pack rats, their entire house is stuffed up with obscenely expensive art nouveau and art deco shit and its amazing that there is any room at all to walk around inside and not worry about tripping over and shattering a $5000 object d'art. Unless they eventually get rid of it (highly unlikely, as they will want to take it with them to Jewish Valhalla) I will probably need to hire an auction house to sell all of this crap, because most of it isn't to my taste. But I digress. One day during the I came home from my summer job and found the normally locked cedar closet open with fur coats, dresses and all kinds of shit piled up on my bed, and a quart sized chinese soup container filled with wowie lying on the floor. My guess is the closet was opened in a panic and someone was looking for something. By then (late 1980's) my parents had graduated to more interesting stuff than what was in that deli container, so they didn't even notice that it was gone when I appropriated it and smoked it all with my friends for the remainder of the summer. Never asked me about it. And oh yeah, I found a huge stash of LU Le Petit Ecolier in the cedar closet. Went great with the pot. She was pissed I ate those.

What really drives me berserk about Nigella is that frickin' mezzaluna that she always uses to chop herbs. Doesn't the woman know how to use a chef's knife? Its almost as annoying when Jamie Oliver feels like he has to pummel everything in a molcajete.

If you got pre-made day old rice, toss some rice into a wok with some oil, throw in some chopped veggies and a cracked egg, some shopped up leftover meat, toss up with some soy sauce and some sesame seeds, and you got yourself some really good fried rice.

omigod you are so right--my oldest boy and I will blow through a box of those bad boys, washed down with quantities of whole milk on very special occasions. Occasionally just when Dad's been out of town for two or three days, too. You're a great mom. Mine used to hoard them away from me and my dad, in the same place her Thai stick was stored.

Boil up some pasta, throw on some marinara sauce, and grate a lot of parmigiano reggiano on it. Never fails. Or chop up a ripe tomato and toss it with the pasta with some sliced garlic and some olive oil. Also, some perfectly made scrambled eggs with some bacon, salami or chopped ham thrown in with some toast always hits the spot.

The Pol Roger 1990 without question. The others are just overpriced Negociant Manipulant overmarketed and overhyped commercial swill, in my opinion. Personally, if I was going to spend that kind of dough on a champagne I'd try to find myself some vintage Bollinger. We've had some really good threads about Champagne on the site, some lesser known champagnes will probably really surprise you. Best Champagne under $50

Better - the ones with DARK chocolate. I like them both, but for a cookie I prefer the milk chocolate.

Milanos are ok, but I prefer the Brussels myself.

the LU "Little Schoolboys" (Le Petit Ecolier) . Also known as Crack. There exists nothing better prepackaged. Period. French-made butter cookies topped with a slab of milk chocolate. http://www.nicecupofteaandasitdown.com/bis...us.php3?item=51

I'm outta here.

Its been confirmed: SARS comes from animals, the primary suspect being the Palm Civet which is sold as a food delicacy in China. http://story.news.yahoo.com/news?tmpl=stor.../sars_civets_dc

The two beers aren't even related, despite the name. Budweiser Budvar (Czechvar as sold in the US) is an excellent beer. See our topic on this: http://forums.egullet.org/index.php?act=ST...060&hl=czechvar

Oh man. Gotta keep that stuff AWAY from mucous membranes, big time. Two summers ago I was de-seeding some chocolate habaneros I grew that I was turning into hot sauce and I didn't use any gloves. Major dumbass moment. Even though I washed my hands, I went to the bathroom afterwards to pee -- and let me tell you there is NOTHING quite like the pain of pure capcaicin in your urethra. Even after like what seemed to be an hour in the shower and rubbing soap all over the place, it still took a while to get it out. Make sure she scrubs underneath her fingernails -- use a nailbrush. have her get a manicure if need be, you dont want her getting that stuff on you!

Ole Ole Foods is located in Newark, NJ, and has an "Open House" sale every month: http://forums.egullet.org/index.php?act=ST&f=5&t=14145 BTW, I just called them, in addition to the Pimientos, they have the Pimenton de Vera from Extremadura and Chorizo which uses smoked pimenton in it, they've got 7 kinds of Chorizo in stock.

Personally I love the white canned asparagus, I think it goes great on Italian-style antipasto platters with sliced salumi and cheeses, much as you would use preserved artichokes. Yeah, I'm a heretic, so sue me. BTW, lets try to keep things civil in here, thanks.

Yeah, thats not the same as private stock.

BAKED cucumber? Weird. By the way, theres a new Yahoo Group for fans of the J/J Project: http://groups.yahoo.com/group/Julie-JuliaDD/ Be sure to let them know we want Julie fans on eG!

I dont think Private Stock and Morgan 12 is the same stuff.

You mean $42 Canadian right? 60 percent of that is $25, if you want to conver that to USD, roughly. Rediculous, but certainly not insane for a high end restaurant or even a premium Jewish deli, we're talking a pound of meat here and a ton of labor. I think Katz's in NYC serves you about a half a pound or 3/4 depending on how nice you treat the slicing guys, and they charge like $12 US for it.

The chick peas (garbanzos) and chorizo appetizer in particular was a huge success when we served it at a eGullet pot luck. Very tasty, the sauce sops up great with bread.

Don't worry, a guy named Finklestein is making the bbq, so its kosher.

"A ginger-flavored crust, coconut pastry cream, and sliced tropical fruits make a tasty pareve tart for the high holidays. Aunt Sadie would approve. It's a Good Thing." -- Martha Stewart Jewish Living

Oh yes, coconut milk. You could make a Thai rice pudding with coconut milk, with the mango slices on it.

BTW, to correct eatingwitheddie (and beleive me, I hesitate to do so, because he probably knows more about Cantonese cooking on this site than anyone), Fuchsia's recipe for Kung Pao which originates from Chengdu, the capital of Sichuan, contains a good amount of Sichuan Peppercorns in addition to an ample amount of the dried red chiles. So GSI's version is the "authentic" one, every other one in NY that doesn't have it is just the dumbed down American Chinese version. As to how the hell GSI is getting all this Sichuan Pepper is another matter entirely.