Jason Perlow

I thought women HATED yeast.

The Horror. The Horror!

I think its mostly peppermint and spearmint. We have a few different kinds of mint which we had planted a few years ago which comes back, such as pineapple mint and chocolate mint, but I dont think thats what it is in this case. Rachel picked it from stuff that was all over our garden. Its definitely more than one variety, though.

Mark Bittman's mint pasta, along with some leftover chicken piccata from Rachel's mom's luncheon.

Made the mint pasta tonight: Very tasty -- although next time we will probably do it as a cold pasta salad, with olive oil instead of butter.

Eric Ripert, through his restaurant Le Bernadin in NYC, is known for his exquisite preparations of fish. In your working with him during the writing of A Return to Cooking, did you discover anything about Ripert's talents with meat, fowl, or anything else? Vegetables or pasta maybe? Pastry? Do you feel that he's limited in the expression of his talent by the medium and fish theme at Le Bernardin, as crazy as that sounds?

BTW we already had a pretty long topic on this http://forums.egullet.org/index.php?act=ST...&hl=tortilla&s=

Quick, somebody find a hundred tons of ribs to smoke.... Damn, I hope this isnt their primary storage facility. Hope nobody gets hurt.

Kahlua and Galliano? That sounds repulsive!

By the way, French Laundry Cookbook author Michael Ruhlman posted a very interesting answer to a question about "self clarifying" stocks: http://forums.egullet.org/index.php?act=ST...&f=109&t=25342&

after cooking the potatoes and onion, did you let it cool and let the egg mix and soak in them for a good period of time at room temp, say half an hour or so?

It looks like something served at the banquet scene of Indiana Jones and the Temple of Doom.

Thats the correct pronunciation, if you are referring to the former East German Secret Police, their equivalent to the KGB. A nefarious and frightening organization to say the least.

Cooking anything in bacon grease. Oh my god.

Hopefully they don't look like Batali wearing tights.

Gazpatcho? Cubans? We'll be there tonight.

I like my bloody marys with a shot of beef boullion added to the glass -- aka the Bloody Bull, quite popular in New Orleans. Almost no bar around here has the boullion ready though.

Of course, this is all mental masturbation, because for most people, top notch New York and Montreal bagels are unobtanium. The same for excellent Pastrami and montreal smoke meat.

You all suck!

Chick Fil-a rules. I could eat 3 or 4 of those things. They're addictive. Nuggets are awesome too. Taco Bell? Jesus Steven, you must have been desperate.

Ron Zacapa Centenario for $23??? Where are you getting this price? I just paid $40 and $41 for two bottles at 2 different places. Yeah, thats dirt cheap. I cant get it less than $34 here in NJ.

http://www.philly.com/mld/inquirer/sports/6431360.htm The Eagles yesterday made a one-word change in the list of items fans can't bring to the new Lincoln Financial Field. They dropped the word food.

Generally speaking I think the bagels in Queens and NJ have manhattan beat.

http://story.news.yahoo.com/news?tmpl=stor...cter_olestra_dc CHICAGO (Reuters) - The Food & Drug Administration will no longer require companies that sell snacks and other foods containing the controversial fat substitute olestra to warn that it can cause cramping and other digestive problems.

Osborne (pronounced Oz-Bore-nay), aside from being one of the top shrerry producers, makes a great Spanish brandy as well. http://www.egullet.com/?pg=ARTICLE-perlowbrandy