Jason Perlow

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.

Congrats on your move, Craig! So, where's your first stop for Italian wine hunting?

Well, I've never actually eaten anything other than dessert at a Cheesecake Factory -- and their cheesecake is pretty good. But its certainly plausible that with the resources this chain has, that they MIGHT be able to produce stuff other than cheesecake that is decent. I'm willing to give them the benefit of the doubt. Certainly, if people are willing to endure 2 plus hour waits, the food cannot be totally horrendous. At least, if you assume that most suburban-american palates aren't shot completely to hell. The restaurant isn't exactly cheap either, its prices are in line with most upper end midrange type independent restaurants. So given that most decent size towns that would accomodate a Cheesecake Factory in the first place would have alternatives in place already, there's gotta be something to this joint. By the way, the time I went, there wasn't much of a wait, but I think we went there at like 9PM or something and ate near the bar.

Has anyone seen the Cheesecake Factory episode of "Into the Fire" on Food Network? If you missed it, theres another one showing tomorrow at 1:30AM EST, should you want to set your Tivos. The whole thing was essentially a informercial. Nevertheless, even in highest PR mode, these guys are scary, in a pursuit of world domination Microsoftish way. One particular part that scared me was that they talked about eating at all the top restaurants in the US and wanting to "Cheesecake-ify" or "Cheesecake-factorize" versions of stuff they had at Daniel, etc. Or this quote from one of their marketing guys, and I paraphrase only a little: "In every city Cheesecake Factory opens a restaurant, we are the #1 and highest grossing food service establishment." But what's really frightening is, some of the food in their kitchens actually looks pretty darned good. Should we pursue a Q&A with one of these folks? I'd like to talk to one of their head chefs.

I made some wasabi/mayo/mustard dressing for Steve's beef that should go well with a crudite, jon. Someone needs to bring some bread to go with Steven's brisket, like some jewish rye or a pumpernickel.

WTF is that? Sounds good. If you pre-mix it, you'll save trouble on the NY end. Well, I've seen clearish-type sauces made from strained tomato juice mixed with beef bouillon or clarified beef stock. I just made you some dressing, about a half a pintfull, maybe a little bit more -- used a tube and a quarter of the RealWasabi.com stuff along with mayo and Maille mustard. Tastes yummolicious.

What about a fresh tomato juice-beef court boullion? BTW if you like for tomorrow, I can bing you some of my fresh wasabi paste for the dressing... Its really good on beef mixed with mayo and a little bit of Maille mustard.

Those geese piss me off. They poop like dogs and they make nasty hissing sounds if you get too close to 'em.

Well, I was going to say any American lager ties for worst beer ever (Bud, Miller, the various lights, Coors etc. all taste the same, which is to say that they have no taste whatsoever). At least the cheap beers (Schlitz, PBR, Best, Old Mil, Schafer etc.) give you the runs the next day, confirming that you actually did drink beer instead of water. A pox on all mass produced lagers. But then I saw the Corona post, and had to agree. Downright nasty. Corona is piss, as is Carib, a Corona knock off from Trinidad/Tobago that is popular in the Netherlands Antilles and St. Martin and most of the caribbean I DO like Presidente, another popular caribbean beer, from the Dominican Republic though. But its gotta be ICE COLD.

I was gonna post "red, white and blue" but i see some others beat me to it. The other thing i was going to say is that i love Red Stripe; however, it tends to get skunky really quick, and once it's turned, it tastes horrible. Therefore i only buy it in the swanky part of town where it flies off the shelf pretty regular, instead of at my local convenience store where it's available, but dusty. Because i don't live in the swanky part of town. But i can drive there. I was gonna say, Red Stripe is sure nasty. Also I'm not fond of Maccabi, which is an Israeli beer. But Goldstar is good.

Good God, Shaw ordered them this way? Dumbass.

Migdalias Cuban Cafe, also in Bergenfield, makes a helluva sangweech. And you can go to Custardthing to compare and have ice cream afterwards.

Best hotel in San Juan is the Caribe Hilton because it has a private beach -- and I believe the only one which does. I can't stress enough how important that is. Supposedly it is also where the Pina Colada was invented, because they list it on all their literature -- irregardless it has one fo the nicest hotel bars I have ever seen and their Pina Colada is outstanding. The property recently underwent a 60 million dollar renovation -- it was a wonderful hotel when we went several years ago, I can only imagine it now. The Marriott properties are nice though.

how come?

Rachel and I want one of those really nice mandolins, and we've been talking about buying one for years. I think once they hit under 100 bucks we will probably buy one. But every time we go to one of those fancy cooking stores and see that they are 120-150 (or more) we just sigh and say "Oh, maybe later". Broadway Panhandler actually has this one for 99 bucks: http://www.broadwaypanhandler.com/html/mandoline2.html They had it for like $89 during their yearly sale, but when we got there, some lady took the last one right in front of us. I think to have to spend 100 bucks or more on a gadget you gotta use it at least once a month.

What kind of rum you guys want? I got like 50 bottles here.

An $83 watermelon? Thats insane. They do look cool though.

I can't say I've had a California cabernet franc. I take it that it doesn't have that signature "chevre" grassy terroir that it is supposed to? California pinot noirs don't suck, but compared with Oregon ones which are outstanding, they are very pricey.

Pinot Gris would definitely work, as would a Gruner V.

Merlot is simply the Red equivalent to Chardonnay. Its over oaked to death. Same deal with most Cabernet Sauvignon. Willie definitely has got it right.

We ate at Kang Suh restaurant, which is on Broadway on 32nd street I think. And you only ordered the light ales at McSorleys? The light is basically just a palate cleanser for the dark. You're supposed to start out dark, then light. You order them "Two and Two" or "Four and Four" depending on how many people you got.

German or Alsatian Riesling. The fish needs the acid, big time.

All threads merged.

amaebi, Japanese sweet shrimp. Florida Stone Crabs.