Jason Perlow

Theres no need to rant. That's why we're tying to help you come up with solutions. However, I feel that "fake dairy" really should not be attempted when there are perfectly good, delicious, valid, non-dairy desserts that can be served -- especially authentically Jewish ones like Halvah.

Here's a walnut-based halvah: http://food.epicurious.com/run/recipe/view?id=40004 and two almond ones: http://groups.google.com/groups?q=halvah+r...aol.com&rnum=23 and one flavored with saffron: http://groups.google.com/groups?q=halvah+r...est.net&rnum=21

http://www.recipesource.com/desserts/07/rec0749.html http://www.cdkitchen.com/rec/scaled.php?mi...id=2974&scale=1 Either of these dipped in melted chocolate would be great.

Screw the fake dairy. Go with sorbets. Also some sesame-based desserts would be cool, like Halvah. Or maybe marzipans.

user "bourdain" lives in St. Martin 3 months out of the year so he would be most up to date on what is going on. But I'm pretty sure not much has changed.

These TDG article titles are getting more and more pornographic every day.

Yeah, I'm trying to source Tasmanian pepper but to no avail.

Here's another cool page which lists the various species of Sichuan Peppercorn. Apparently, it doesn't just come from China. http://www-ang.kfunigraz.ac.at/~katzer/eng...l?Zant_pip.html Still no hope though.

Well, Froogle.google.com doesnt help much either: http://www.myspicer.com/frgl.php?id=SZECH&...huan%20(Banned)

I know, its practically in EVERY recipe of the book. Its such a critical spice to the cuisine its not even funny. I've contacted her publisher, maybe we can get Fuchsia to come on and talk to us, perhaps we can finally resolve this peppercorn thing. If the stuff is really banned in the US in any form, then the publication of this book in the US is almost for nought, unless you get the spice via illicit means. BTW, I only just got a copy of the book from the publisher directly, and it came with a press release that states the book was released on August 18, 2003. So if you had the book earlier, was it an advance copy?

In Fuchsia Dunlop's Sichuan cookbook, Land of Plenty, which is now adapted for the American market by W.W. Norton, she cites TWO online and mail order sources for Sichuan Peppercorns: The CMC Company P.O. Drawer 322 Avalon, NJ 08202 800-262-2780 sales@thecmccompany.com http://www.thecmccompany.com Adriana's Caravan 409 Vanderbilt Street Brooklyn, NY 11218 800-316-0820 718-436-8565 http://www.adrianascaravan.com I have only been able to verify that CMC carries it through their web site, it is listed as "Szechuan Peppercorns" on this page (click), 2 oz for $5.25. Adriana's Caravan has it listed under a Szechuan pepper spice blend which includes other kinds of peppercorns in it:

See, but I do this, after a fashion . However I put the steak sauce on the side for dipping -- never smother the steak with it though.

http://story.news.yahoo.com/news?tmpl=stor...es_030828153536 BRUSSELS (AFP) - The EU said it had agreed a list of well-known foodstuffs for which it wants trade-name protection at an upcoming WTO conference, a move likely to fuel strains with its global trade partners.

I've forwarded much of the Babbo threads to Mario directly, as has Tony.

Mayonnaise on ANY Jewish deli sandwich.

New Bobolink Dairy pictures: http://forums.egullet.org/index.php?s=&act...5&t=22841&st=40

Rachel, Jhlurie and myself went to Bobolink Dairy today to check out the facilities for our NJ eGullet Pig BBQ and Pot Luck coming up. Here's some digital photos we took:

Many of you are probably not aware that Terrence Brennan has headquartered his retail/internet operations at a new facility on West 37th Street, which includes a state-of-the-art educational center as well. This evening I had the opportunity to attend one of the Artisanal Cheese Center wine and cheese tasting events, hosted by our own Gerry Dawes, a Spanish dessert wine and cheese pairing, and I was also able to tour the restricted production areas of the facility as well. I hope you enjoy this rare look behind the scenes at one of NYC's premier cheese retailers. All in all, it was a very enjoyable evening, and I encourage you to look at Artisanal's cheese education course offerings and try out some of their stuff. http://www.artisanalcheese.com An interior shot of one of the 4 cheese aging refrigerated "caves" that Artisanal has on site. Cheese Cave Closeup A close up of some of the cheeses in the Goat Cave. An interior view of the classroom, featuring state of the art flat panel plasma displays and a very well equipped demo kitchen. Another shot of the classroom. One of the staff setting up the display area for the cheeses we were sampling that evening. A cart with some really good stuff on it. The waiting room area before you walk into the classroom. The Spanish cheeses we sampled that evening. The dessert wines we sampled that evening. The very dapper Gerry Dawes, our entertainment for the evening.

Yeah, I gotta wonder why the hell these things (which he referred to as Jiao-zi) aren't on the menu, I would definitely order them.

So I take it nobody is familiar with Messy Girl dot com? WARNING: ADULT MATERIAL IN LINK

A Chinese dude on 92nd Street. smartass.

What do you guys use to remove stains? Rachel uses SHOUT, with a modicum of success. But some things never come out entirely.

Careful, now. At least we don't spill on ourselves every time we eat. Touche'.

At least you didn't suggest skunk. I guess you rednecks have your standards.

If there be rodents in that stew, I'll be passing on it.