Jason Perlow

Julie completes her project: http://blogs.salon.com/0001399/

I bought one of the large bottles of the red grapefruit flavored Pellegrino -- they had them on a display as soon as you walkied into the store. Ever since I saw mention of it on a thread here, I've been on a quest to try it since I love grapefruit-flavored drinks. Has anyone tried the Nocino? I've tried to divine from the label what the flavor is, but I haven't had much luck. Actually, "Rossa" is blood orange, "Pompelmo" is the grapefruit flavor... both are really good, the Rossa is a bit sweeter though.

Yeah, that pimenton is unbeleivably smoky stuff. I was able to sample some at Gerry's wine tasting last week at Artisanal Cheese Center in NYC and it really does impart an incredible flavor to stuff. What was that cheese again that had the paprika crust on it? Was it the Ibores? I can definitely see how someone could mistake that flavor for Chorizo. I mean, it IS the flavor, short of the porkiness, right?

I've heard about some of these other non-Jerez brandies, but unfortunately, you can't find them in the US. Even in Newark's heavily Spanish Ironbound section, you can't find them.

Bourdain ... ? Uh, no.

I KNEW there was a reason I liked the taste of fish sauce.

God spare us... http://story.news.yahoo.com/news?tmpl=stor.../en_tv_eo/12369

The next time Bourdain accuses me of making this site too tame I'm going to laugh at him.

Foodman: Make a big pot of boiled white rice on the side, even if nobody else eats it but your dad, you can use all the leftover rice to make fried rice a few days later. Fried rice is best with old cooked rice. In everything there is a silver lining. Its not a rediculous accomodation, and if it saves aggravation at the table, all the better.

So, say that we had a Q&A with Emeril Lagasse, nobody would appreciate it? Theoretically speaking.

Theres a few good ones in recipegullet.com. http://recipes.egullet.com/dosearch.php?PH...um_quick_cats=2

You need to use the eGullet search engine, there's tons of info about him all over the site. http://www.google.com/search?hl=en&ie=UTF-...e%3Aegullet.com 160 hits via google to eGullet alone, have fun.

Fat Guy: at the Lobels/Morrell event, the pork tenderloin was marinated in apple cider and then grilled. So I'd consider buying some of that unfiltered apple juice or maybe some of that cidre bouche stuff from France and marinating it in that. Thats an extreme closeup of the portion I ate at the dinner, they referred to it as "Pork Filet Mignon"

Singha is a beer produced in Thailand by the Boon Rawd Brewery. It is, in fact, the #1 beer in that country. http://www.boonrawd.co.th/ I sometimes order it when I go out for Thai food. Its not a bad lager, goes well with spicy cuisine.

New peice on The Restaurant on MSNBC: http://www.msnbc.com/news/954983.asp?0ql=c7p

Well, eggs don't really qualify as dairy. Since, they like, come from chickens and not cows. But I would go the bacon and sausage route with the bagels and toast.

And be warned, robber baron restauranteurs: you do not want Tony's foot up your ass.

Can we get this Mac and Cheese recipe from Diane?

German Rieslings are frequently under 9 percent alcohol, some as low as 7.5 . As we have discussed elsewhere on the site, they are a great match for just about any kind of food as they have a high acid content as well, making it suitable for spicy and ethnic cuisines as well as delicate shellfish dishes.

There is also firm PRESSED tofu, which has more the consistency of a meat product like chicken breast. It comes in blocks, and is usually cut up into julienne strips and stir fried with veggies and meat. Very frequently used in a lot of chinese and thai dishes.

Fox's U-bet Vanilla syrup, if you can find it. Its used for making cream sodas. And it has been used in the NYC metro area since time began to flavor soda drinks at classic ice cream parlors and soda shops. Here is a website that will ship you some: http://www.polsteins.com/foxub24ozvan.html

Lobster Ravioli in butter sauce with sauteed sweet corn:

Oh I feel so sorry for you. Nothing better than chocolate rugalach. Well, I like the cinnamon and raisin ones too. But chocolate rugalach (the yeast kind, thats chewy) is like eating bite size miniature babkas that you pop into your mouth with reckless abandon.

Totally with you on this. Chewy over crispy, any day.

Welcome to eGullet, Shamrock!