Jason Perlow

Does splattering food on your shirt at every meal count as spilling? I get a stain every time I eat, guaranteed.

Even the huge blocks of Parmigiano Reggiano don't last long in this house. Sometimes I just break chunks of it off and eat it as a midnight snack with a few slices of salami or prosciutto.

Yes, the Telia Foodsaver works nicely for this purpose, with pretty much all kinds of hard cheeses. We use it all the time for that.

Refrigerate. Properly stored in a plastic container or wrapped up in one of those heavy duty ziplocks it can last for a year, easily.

That looks like a Passover or Rosh Hashanah dish that my grandmother used to make.

Yeah I was just thinking, what would you serve that with, Clap Casserole or Pasta a la Herpes?

Don't forget the pork!

I'll look for this one.

The Cheesecake Factory, if anything else, does make very good cheesecakes.

I've had some nice dessert mucscats from Israel.

Yeah, I really expected more from Orchid, given the local asian population. Maybe Kratiem and Thai Chef in Englewood will redeem themselves. We shall see.

http://americanhistory.si.edu/juliachild/ In the spirit of Julie Powell finishing the Julie/Julia Project, I thought you guys might want to have a look at where all of this great food was created. Very, very sophisticated web site, with interactive tours, closeups on hundreds of objects, 360 degree panoramas, all that good stuff.

Ate there for lunch today, ordered Kharnom Jib (shao-mai style dumpling) and Thai Egg Roll appetizers, Pad Thai and Gang Keow Warn (Green Curry). Appetizers were a mixed bag -- Egg Rolls were decent but Bangkok Garden makes better ones. Theirs were somewhat bland. Kharnom Jib had too much of an overpowering burnt garlic taste, Wondee's are way better. Pad Thai was good, noodles were nice and chewy, but lacked tanginess and spicyness. Beef Gang Keow Warn, ordered "spicy" came out like 5 out of 10 on the heat scale. Lots of bamboo shoots, a few leaves of basil, no discernable fish sauce flavor at all. A few strips of red pepper, no eggplant. Beef was kinda tough and somewhat sparse. A rather minimalist curry at that. Gravy was too thin for my taste. I'd say the place was better than Pimaan in Emerson, but nowhere near as good as Bangkok Garden, let alone Wondees. If you're in Nutley and want Thai, its not bad, but I'd probably opt for the Vietnamese options locally instead.

The Uno En Mil appears NOT to be a solera-aged brandy though, since its single cask. I assume its statically aged, like Cognac and Armagnac?

So have samples of original absinthe from the early 20th and late 19th century been analyzed in a modern laboratory environment to prove or disprove any misconceptions about the actual chemical composition, taste and thujone content? Wouldn't spectrographic analysis, among other techniques, pretty much make this a moot issue?

Never tried it. You got a URL of where it can be found?

Majorly cool.

Those from Extremadura (where the Vera valley is) do. But, as discussed elwewhere, the availability of Spanish ham and sausages in the US remains extremely limited. lets hope some of these get USDA certification eventually.

There is one flavor prevalent in most Puertorrican cooking (Spanish influenced) chorizo. Excuse my ignorance but I had never heard of "smoked pimenton" until now. Next time we go to Spain I will look for it. So many times I don't have any chorizo handy and the dry pimenton would be great to have around. Apparently the smoked pimenton de vera is not used as a flavoring agent in MOST Chorizos, though. The hot dried stuff seems to be more common in chorizo throughout Spain, as it is in the US and Puerto Rico. The sweet dried variety seems to be more prevalent for standard "al ajillo" cooked dishes and such. I'd sure love to get ahold of some chorizos that use that smoked stuff.

Might be lotus something but pretty sure it was Orchid or Thai Orchid.

Theres a relatively new place called Thai Orchid. I saw it about a week ago but didn't go in.

There are no oranges in a traditional jambalaya. Course, that never stopped the Japanese.... lol EDIT: I did find one recipe for Jambalaya Chicken which uses OJ... But it seems to be chicken on top of pre-prepared jambalaya, not a jambalaya with orange in it per se. http://recipecircus.com/recipes/Guytheus/P...ya_Chicken.html I've seen some modern gumbos that use orange juice though.

Now, if we only had Ferran Adria to comment on this thread.

Seth, if you can pinpoint the address and business name of the cheaper place, that would be great. Bangkok Center Grocery might not be the cheapest, but they have a lot of stuff in there.

You can get them in chinatown at Bangkok Center Grocery, fresh or dried. http://forums.egullet.org/index.php?act=ST...thai+grocery&s= BANGKOK CENTER GROCERY 104 MOSCO STREET (BETWEEN MOTT AND MULBERRY STREET) (212)349-1979