Jason Perlow

Well, this is likely due to the fact that in Utah: 1) Its nearly impossible to get hard alcohol 2) The beer is 3 percent 3) Most people are Mormons, and arent known to be serious partygoers or ones that engage in diversions such as, well, recreational sex. This is despite the fact that up until recently, polygamy was tolerated. So I think the gigantic piles of ice cream are likely compensating for a lot of deficiencies in Utah, period.

I'm thinking it must have something to do with the fact that they are the largest SPAM consuming demographic in the world?

and i couldn't be less interested in the details of these minor violations in particular. this stuff is useless to me. perhaps some put more stock in them. Right, a minor violation is a minor violation. If a place gets shut down thats a different story.

A lot of these are likely bullshit violations. Often something relatively innocuous as a puddle of water in a back room from a leaky pipe can be a Conditional. The really serious violations get the place closed down immediately. I'd be more interested in what the details are in any of these.

As long as the seller has a good rating there's little to worry about.

No, there's no lemongrass in Larb. But there's lemongrass in our Larb Balls. And in Nam Sod, which is basically larb with lemongrass and crushed peanuts. And our larb balls are really derived from Vietnamese meatball appetizers anyway.

Those 20 quarts look like they go for some major bucks... 1000 dollars and up. Are you sure you don't wanna start out with a Kitchen Aid? Edit: I saw a few that you might want to bid on in the 500-600 dollar range, but they look like they got more than a few years on em. I suppose if the motor is still good, and they arent rusting, it doesnt matter.

Don't you peel it? The dried out stuff on the outside, yeah. We generally don't use the bottom inch or so of the stalk and most of the flimsy stuff at the top. Your mileage may vary, though. Bittman is suggesting you discard most of the stuff which has all the aromatic oils in it. I think that's kind of wasteful.

Actually, it is, but it has to be thoroughly food processed. We used it in the version we served at the Potluck in NYC. Usually fresh lemongrass is an aromatic that is used in soups and curries, it imparts essential oils when cooked but generally it isn't eaten. Its very tough and fibrous. Same with galangal.

Our sink is a single peice stainless steel component that is not a drop-in sink -- its not cut into the countertop, it sits between two peices of countertop. Its technically a farm style sink. Its made by a company called Blanco and I think we paid like 600 bucks for it. You can get it at Home Depot Expo. I am pretty sure they make it in a single sink version if you hate double sinks.

How would a Ti punch and a Caipirinha be different if you made both with rum? Is a Ti punch light rum, a squeezed/muddled lime and simple or cane syrup with ice? Because the Caipirinhas I had were just that except cachaça instead of rum. regards, trillium I dont think Caipirinhas use turbinado sugar or cane syrup. All the recipes I know of call for just "sugar" I think Caipirinhas use a lot more lime juice -- ti punch usually just calls for a squeeze of lime Ti punch uses white Rhum Agricole... it definitely tastes different then regular white rum Fundamentally though you are correct, the drinks are not that different.

Actually, this IS the stuff Jinmyo uses. She introduced me to it. The other ingredients in it are really in trace amounts, they are used as a preservative and stabilizer. It keeps the wasabi paste staying fresh. The tubes arrive with a cold pack, you gotta keep the stuff refrigerated or frozen.

Elyse's Pao de Queijo, cooked at various stages of doneness Extreme closeup of properly cooked specimen. Definitely cook LONGER, closer to 35-40 minutes at 325 rather than less. They poof up more and create more bubbles on the inside if you cook them longer and they also give you that caramelized, grilled cheese taste.

It was on an episode of A Cook's Tour this season when he went to the Mall of America. Bourdain thought it was gross.

I know two brothers, both who are avid fans of fine living and fine dining and quite familiar with blood, who's last known whereabouts were in the greater Mosul metro area that could have answered that question, but I've had some problems reaching them since yesterday...

Son of a BITCH. I live in NJ. Maybe I can ship some to Fat Guy's house.

Does that mean I could change change my username from "Nickn" to just plain "Nick"? I tried to register as Nick when I first got on but the name was already taken. I've never seen a post from "Nick." Provided it isn't taken, I can just change your user ID to Nick, dude.

I like Greek Village in Norwood, and Its Greek to Me in Englewood. Greek to Me in Cliffside Park is also very good but its a tight little place, its best suited for lunch. I also like Bennies in Englewood, but its Lebanese -- they have a HUGE array of freshly made mezze there though, and their chicken shwarma and kofta kebabs are AMAZING. For Turkish I like Babylon in River Edge, and its a good value. Sapphire in Tenafly is also very good for Turkish but a bit pricier than Babylon.

Elyse and her world famous pecan pie Elyse and happy customers Elyse's Cookies

The Ti Punch, the Caipirinha or the Mojito are probably the best showcases for simple rum drinks. Ti punch requires Rhum Agricole (white) but you could also do it with regular white or aged rum, but it wont taste exactly the same. Caipirinha uses a brazilian cane liquor which white rum can be substituted. A mojito can be made with white or aged rum.

For the armagnac I would go with Lagrassingle, goes for about 25-30 bucks. Most good liquor stores have it. Its one of the more reasonably priced Armagnacs. If you cant find it I would use Pierre Ferrand Ambre, which is a very good 30 dollar cognac, and its also commonly avaliable. Its better than Remy Martin VSOP and its about 10 dollars or so cheaper.

I'm so there.

My favorite italian sub -- the Yankee Stadium, served at Mike's Deli at the Arthur Avenue Retail Market in the Bronx. His "Albanian" which is made from dried aged Filet Mignon and mozzarella, is a very close second.

Reserve a pie for me...

Totally with you on Maggie Moo's. Great stuff. In my opinion, the best "Mix in" ice cream place that ever existed was Steve's, which was a very small chain that originated in boston. I think they pioneered the whole mix in concept during the late 1970's. EDIOT: Someone mentioned Steve's already. Friggin Google. There used to be one in Dupont Circle in DC on the same block as Zorba's. Its long gone -- along with a great brand of soda they used to carry, called DC Cola.