Jason Perlow

This book is beautiful with some good content however it is a little depressing to read. Why is it depressing?

Negra Modelo... very good stuff. Mexican. Same company that makes Corona. For mexican lagers I prefer Tecate or Tres Equis. Modelo itself is ok, its just a slightly heavier version of Corona.

Granada... named after the Spanish word for Pomegranate.

Hot, Sour, Salty, Sweet is my favorite asian cookbook. Covers the whole gamut of Southeast Asia.

Chef Fowke is right on, Labatt's and Molson are great beers. And hey, they are ALMOST American, right?

Ron Zacapa. Cruzan Estate Single Barrel. Pampero Anniversario. Barbancourt Reserve Du Domain. Montecristo 12 Year Old.

I had no idea they made vodka, I have their Apple Jack. Lairds is in Jersey, BTW.

The proper pronunciation is "Gammiok" or "Gammy-yock" I've seen a lot of korean restaurants with this name...

Rolling Rock. Bottle does the same thing, it tastes better, and its American. but the rock tastes skunky when you leave it in the cooler for 2 days after the ice melted. in fact, it tastes skunky when you buy it. or is that a good thing. Better skunk than piss.

Rolling Rock. Bottle does the same thing, it tastes better, and its American.

I think there's a Little America in Beirut or one of the other middle eastern cities, maybe in Riyadh. I saw something about that on T.V., but supposedly its a ghost town now as most of the businesses have shut down. Tel Aviv, for all practical purposes, is a microcosm of American culture, from the Jewish perspective.

Update: the Thai restaurant opening in Englewood next to Wild Ginger is to be called "Kratiem". Its going to be in the place of an Italian joint called Buono Cibo that closed down. "Kratiem" means GARLIC in Thai.

They are very small, the size of raisins, look like TINY grapes, and are very sour. Frequently used in pies and tarts. The small berries to the left are gooseberries. Actually I think all of the ones in this picture are different varieties of gooseberries.

Paddypans... yay!

Yeah, Newark Penn Station will get you into manhattan in like 15-20 minutes flat by train too.

It depends when he is coming in, on certain days the traffic from newark to NYC is horrendous. I'd maybe spend 2 or 3 hours at the big mall right by Newark and spend some time in Ironbound by Mediterranean Manor.

Seabras Mediterranean Manor on Jefferson Street for "Rodizio" or brazilian barbecue all you can eat or Casa Vasca for Spanish. You could easily kill 2 hours plus at Mediterranean Manor hanging out in the bar and then eating dinner.

really? So Barcelo is the underdog?

No kidding. He won't do a Q&A with eGullet because he's self admittedly clueless when it comes to using a computer.

I was in a store about a week ago, when this couple was browsing around and asked me where the bottles of the Pinot Grigio were... I mentioned to them that they might want to try some of the Pinot Gris wines from Alsace since they were the same varietal, but they said they refused to drink them because "They are French and besides, they don't make them in the big one liter plus sizes" Ugh.

Theres no such thing as a "raw" hot dog. They're already cooked when you get them in the package.

Here is a link to the NY Post Review of WD50

I dunno. Its certainly possible to perfect a particular ice cream recipe if you are going to make it more than once. However, we've made SLIGHT modifications to simple vanilla ice creams or custard base recipes to include fruit juices or whole fruit puree or pulp and things get royally screwed up, its taken us several tries to get the desired effect, with the right fat density with the type of cream used, amount of sugar, eggs, etc. Whereas we can make a sorbet recipe and the first time it will come out great, they are a lot less complicated.

On a related note, what do you guys think about homemade versus restaurant or commercial sorbets? We've made some awesome sorbets and also some crappy ones at home, but overall, I think we've had more success with sorbet making than ice cream in the home kitchen. There seems to be so much more that can go wrong with ice cream than sorbet.

awesome report!