Jason Perlow

Sichuan Peppercorns are illegal. We've had a few threads about it and mamster wrote a peice about it: http://www.egullet.com/?pg=ARTICLE-mamster040103 http://forums.egullet.org/index.php?act=ST&f=3&t=6160

Cecil say, tommy number one customer.

Not the same family. I originally got this information from Joe as well, but Wondee corrected me, as she knows both owners, since they dine at her restaurant.

Fucking brilliant.

Update on the update -- according to Wondee at Wondee's restaurant in Hackensack, Kratiem is in fact owned by the former manager of Thai Chef in Montclair, not a relative. They are going head to head with Thai Chef in Englewood. We drove by Kratiem today, there are tables set up already with tablecloths and it looks like the place will open any day now. Thai Chef still looks like it is several weeks from opening as they are still doing some construction.

New radio interview with Julie, in MP3 format: http://media.skybuilders.com/lydon/julie.mp3 You might need Windows Media Player or Nullsoft Winamp to listen to it.

Dave: Black shirt would be awesome but it would require printing the shirts up beforehand someplace in NC, because Cafepress doesnt offer black shirts. Cafepress can do white or grey. We could probably get a nice deal on shirts if we get them made beforehand, but people would have to commit to buying the shirts in advance. I like the french better than the latin. Somehow a french slogan for a NC barbeque event strikes me as really funny.

Wow, awesome. Wanna work with Dave The Cook on all our artwork and logo material? Please?

Its the mint flowers. Actually the tiny leaves are edible and quite tasty.

I find it extremely interesting that in today's LA Times, Regina Schrambling wrote the following: So in other words, even though eGullet.com has personal accounts from about half of Rocco's employees, plus Tony Bourdain, and our thread was referenced more than a week earlier in an article in The Atlanta Journal-Constitution, she couldn't find any talk about Roccos on the internet, except for a vague reference at a competing web site? Oversight? Coincidence? Hmm.

The freshwasabi/Pacific Farms stuff is great. You gotta use a lot more of it than you think you do, though.

Our remodelling experience, at nearly 7 months long from demolition to finishing up all the remaining punchlist items, was a nightmare. I totally feel for you, Darren.

I'm very suprised Fifth Floor and Fleur de Lys wasnt nominated in either best restaurant or best service categories.

BTW, the Kung Pao "freshly killed" chicken still kicks ass. Ate it last week along with another inhumanely spicy dish, the sauteed cellophane noodles with minced pork. Outstanding. That kung pao has a MASSIVE amount of sichuan peppercorn in it. I have no idea how the hell they manage to get ample supplies of it, considering its been banned for over 2 years?

Will very likely be able to attend. EDIT: Whoops, Rosh Hashanah. Maybe not.

Holy snikeys.

chefwear.com , great site.

This explains a LOT. shudder...

The real stuff is so much better than the industrialized crap you get at the supermarket. Still, true Balsamico Tradizionale (which is not the stuff you had, its gotta be 12 years old minimum) is a thing of beauty. Nevertheless I think balsamico is way over used in restaurants and its become a victim of its own success. Most people are probably unaware there is such thing as "good" balsamico.

I used to keep a lot of food in my cube, and not just for myself. When I was working at a Japanese company in NJ this year I was practically a cubicle caterer -- I kept around all kinds of ramen noodles and exotic japanese snacks, in addtion to donuts and teas for bribery purposes. Japanese are also major chocolate and cookie fiends.

Wow, the robo-risotto.

As torakris says, the classic pairing is with the Tortilla de Patatas http://forums.egullet.org/index.php?act=ST...ST&f=38&t=17286

Note, All Julie/Julia threads merged.

Rosie: we plan to bring an ice chest with us, so that we can refrigerate our cheese for the duration, I am sure we will have space for others stuff. If anyone here has igloos or that sort of thing, please bring them, we can always run out and get more ice to stuff them with so we can keep the beverages cold.

I think everyone should bring some water and/or a sixpack or two of soft drinks, just so that we can be assured we have enough to drink. End of September is still going to be a bit warm outside.