Jason Perlow

We've had as many people as 50 or so join on any given day, 20 is about typical. 4500 is our current registration count, but remember we prune the membership every 90 days from people who don't post.

Exactly. The point is really how good the mixture tastes and the freshness and tast of the stuff you are stuffing into the pita

If you are going to have felafel and have the fixins for it, you might as well offer 1 or 2 types of kebabs. Or perhaps some kind of meat pie that you can deep fry, since you will definitely require a deep fryer to make the felafels. Kibbe is a type of meat pie from Lebanon made with various grains that is made into torpedo or football shapes and then deep fried. In Israel a lot of felafel vendors also offer Schnitzel which is usually a fried chicken or veal cutlet that is breaded, and is stuffed into pita bread with salad and hummus. Here are some more recipes of common israeli foods, many of which are served at felafel stands and restaurants: http://www.israel-mfa.gov.il/mfa/go.asp?MFAH0cen0

They also do unlimited fountain sodas and will make you stuff like creamsicle sodas and vanilla cokes (not the disgusting vanilla coke, coke with vanilla syrup added, the classic way)

Pavlova -- its an australian meringue dessert topped with fruit, commonly served at outdoor parties, I beleive. http://www.exploratorium.edu/cooking/eggs/...pe-pavlova.html

Well... that was interesting. Now I agree that "Reality TV Sucks", for the most part, but don't you come off as a real poser if you sit out all night to get on a Reality TV show and then complain about "my feeling of ridiculousness about the popularity of Reality TV stars"? His narrative of the spit bucket ordeal on his site was very revealing.

Israeli felafel stands, at least the really good ones, offer a lot of topping choices for the sandwiches in a form of a salad bar -- besides lettuce, tomato, cucumber they frequently have different kinds of eggplant dips, hummus, tahini, spicy salads, tabbouleh, chile peppers, etc. Stuffing your felafel full of these things is part of the allure of these places. As to the beans.. you definitely have to use dried beans and rehydrate. In Egypt they use a combination of fava and chickpeas (garbanzo) and in Israel almost exclusively chickpeas. Theres a LOT of recipes for felafel because there are many regional variations. Every country in the middle east and the mediterranean has them, including Greece. Shapes of the felafel also differ. In israel they are balls or small round patties, I've also seen them quennele or football shaped. The smaller the felafel, the crunchier it will be. I've also had felafels in Israel that do fall apart to some extent, those which have a lot of herbal content, that were very good. Some vendors even break the felafel apart when they are putting it into the pita bread. Theres also the issue of what kind of bread to use. Do you use the pocket pita, or do you use shepherds bread (kind of like a big tortilla)? Lebanese and Yemenite style uses the tortilla-style and they make wraps out of them. Theres also several types of pocket pitas, some are softer than others. I really like the Syrian kind.

Yakisoba is my favorite. Although, the cold somen noodles in broth are damn good too, especially during hot weather.

Actually, I think Johnny Rockets burgers are pretty decent, especially that one with the weird tomato sauce on it.

Roy Rogers isn't on the list... or is that because they were either converted to Hardees and Bobs Big Boys? I used to go to Roys all the time. You could really stack those burgers up at the fixins bar. Here's the whole sordid history: http://www.geocities.com/roy_rogers_wb/history.htm Apparently there are some new "recently renovated" Roy Rogers on the NJ turnpike.

Sad to say I have only been to 12 on the epinions list...

Wost has to be south florida cause it tastes nasty, and on long island. Long Island simply because it WILL kill you.

Whereas, on turkey club sandwiches and mixed with horseradish and mustard used as a condiment for roast beef or steak sandwiches, I like mayo. Mayo is also ok on a fried chicken sandwich.

I like double whoppers too, but I always tell them to hold the mayo. For the most part I think mayo on burgers is gross.

3 by meat animal style baby, with well done fries and a Neapolitan.

What vintage tiki drinks use Rhum Agricole?

I haven't eaten at the food court in the Ridgefield location since they finished the construction in there. Sounds really good.

Here's the full Grimes writeup (registration required) http://www.nytimes.com/2003/07/20/arts/tel...ion/20GRIM.html

So why are you hanging around? Is it hard to get a decent job as a line cook in NYC now?

So after the filming finished, did the front of the house manager can all the waitstaff and find actual experienced people?

One of the reviewers, self-identified as a foodie, called the prices astronomical. I thought they seemed very reasonable. twenty bucks for Chicken Parmagiana though? C'mon.

most definitely bring pastitsio. Someone needs to make greens or cornbread or mac and cheese.. maybe baked beans

We were starving. The rediculous thing is people got utterly STUFFED at our wedding, we agonized over what food would be served at it. We served all our favorite things during the cocktail party and the dinner, and really didnt get to taste much of it.

Burgers and fries ordered via room service in the Short Hills, NJ Hilton.

Are WC and Krystal the only two chains offering mini burgers? I remember Burger King once offered "Burger Buddies" for a very short period. Were there ever any other mini burger chains? And by chains, I mean more than 2 restaurants, this includes very local chains.