Jason Perlow

Egly-Ouriet, Turgy, hell Billecart-Salmon, as well as countless others make better champagne for less money than white star. Egly Ouriet is great stuff, particularly their Non Dose' and their Ambonnay.

I personally find Captain Morgan Private Stock to be very artificial tasting and very very sweet, with an added vanilla flavor. If you like sweeter rums I would try Ron Zacapa, which is a very fine rum. Two rums I would try right off the bat if you are just getting started would be Appleton VX and Barbancourt Estate Reserve, these are fairly easy to find.

Even being dairy intolerant, I find I will endure horrible gastrointestinal consequences on occasion just to have a chocolate or vanilla blizzard with strawberries and oreos.

Whats a TAKANOTSUME then? Is that used to make togarishi powders used as a condiment for ramen soups? Theres also YATSUFUSA and NIKKOH types.

Chocolate woman, stay away from mee..eeeeeeeeeee

Pyrat XO reserve is a very fine super premium rum and very limited production. Captain Morgan Private Stock really doesnt compare to it at all, thats a mass production rum.

Well, it could still be a 1949 rum but then bottled at a later date. Generally speaking though, vintage rums are not aged a very long time, up to six years usually. However I own a few french rums dated 1977 and 1984 from Martinique that are labelled "Tres Vieux" and "Milliseme" which are aged considerably longer.

I think you seriously need a woman, Jon.

Nuoc Leo http://www.recipesource.com/ethnic/asia/vi...00/rec0037.html http://www.globalgourmet.com/food/special/...ese/peanut.html also, the dipping sauce that goes with our Larb Balls http://recipes.egullet.org/recipes/r563.html

http://www.msnbc.com/news/936621.asp?0dm=L21AL Anyone tried any wines like these? I've never had a non-dessert muscat...

Indeed it is. Yes, I forgot they speak spanish in Brasil. They speak Portuguese in Brasil. Spanish and Portuguese share a lot of words or they are spelled only slightly different. Pan de Quejo means "Cheese Bread". In spanish it would be "Pan de Queso" (with an S).

When we were last in San Juan a few years ago we went to Chef Marisol. The chef is a CIA grad and the restaurant has gotten critical acclaim in US newspapers and magazines. Expensive but very much a top notch place.

Joe at Saigon Republic just told me recently that not only is a Thai Chef about to open in Englewood, but ANOTHER Thai restaurant is about to occupy the adjoining store space next to Wild Ginger. Apparently, its the SAME OWNERS as Thai Chef as well.

Yes, same here to Suzanne and HWOE, they were fantastic and very gracious hosts! And yes, Elyse's pecan pie was truly a magnificent specimen. Definitely more than good enough to base a successful business on, I think.

They would probably work really well as a dumpling filling, in fact the formulation is bascially a dumpling filling.

Here is a recipe for Lychee & Key Lime Sorbet. This was served at the 2nd New York Pot Luck yesterday!

deep fried, you mean... the other larb balls were pan fried.

It tastes a lot better than it looks

You bothered to interview him, but Hwang Hae Do isn't among the roundup of your restaurants? How come?

Bean Thread Noodles.

There are some minor differences. For the most part North Korean style food is a lot spicier, the Gochujang paste has a LOT more chiles in it, for starters. The bulgogi is "Yook Soo" style, which is a wetter kind of bulgogi. Instead of wrapping it in lettuce leaf, its wrapped in a sandwich of daikon radish and rice noodle, and they also use a salty/garlicky condiment as well as the much spicier gochujang. The kimchees are also a lot spicier.

Actually, the wasabi dressing is 1) big glop of Hellman's mayo 2) a WHOLE tube of Pacific Farms FreshWasabi.com wasabi paste (its gotta be the real deal) 3) a dollop of Maille or other french mustard

SobaAddict70 at work Fat Guy in full form, notice the motion blur after I had 2 glasses of rum Jhlurie really doesn't always have the psychotic look. He is just mocking me. Bond Girl's AMAZING spicy seafood salad Nice green salad with with oranges, furnished by Aquitane! Bacon/Onion quiche by Belmont3, this one was completely consumed elyse's Awesome pecan pie. I am still salivating over it. Suzanne F's pate! Yay! =Mark 's awesome Pasta Salad Sunrise! Soba's .. uh.. soba-like pasta with sausage! elyse's Pan de Quejo, by far one of the best things at the meal The infamous Larb Balls, Two Ways. Watermelon ice cream with Valhrona "pits" Cheezy Crackers! Fat Guy's brisket Olive bread Jhlurie's awesome baklava, imported from NJ

Now we're talking. Jason and Rachel? My camera is coming.

Oh hell, Suzanne. I was really looking forward to the hummus, and we need some kind of dippy thing because your Pate is very similar to the turkey/pork poached larb balls that Rachel is making right this second.