Jason Perlow

Larb balls, first attempt: The ones on the left have been poached in a fish sauce and chicken bouillion broth. The ones on the right have been pan fried in stir fry oil. Dipping sauce is a mix of lime juice, fish sauce and bottled Vietnamese "spring roll dipping sauce"

NOTHING IS BETTER THAN KATZ. Pastrami just doesn't exist outside Katz, think of it that way. I'll never eat it it anywhere else, it would be setting myself up for too much disappointment.

Is that the same as those flying over-easy fried eggs where one of them landed on Spock's back and took over his mind? Yeah I think it might be. Might be different episode though. EDIT: Nope, same episode, Operation: Annihilate, first season.

Cinco de Mayo in Bergenfield.

My inital reaction was the dish looked like the flying face sucker creature they had to pry off Spock's face in one of those old episodes of Star Trek.

First of all - which place in Teaneck? Second of all - where were all these great places to eat while I was spending my first 18 years in Teaneck? Damn! He's referring to El Gran Mexicano (web page), which is on Main Street in Bogota, not Teaneck.

Yeah, that pic wasnt taken in flash. The others I did shots of flash with and without and posted the ones that looked the best. By the way, her name is Gaby, and she's cute, yeah.

Here's some pics of our meal at Cinco de Mayo this evening: Exterior Sign Interior of Cinco de Mayo Taco de Carne Enchilada (Spicy Pork) Torta de Pollo (Mexican Chicken Sandwich) Festival de Camarones (Shrimp, in a multitude of sauces) Chalupas de Pollo on the grill Lengua de Toro (Beef Tongue) being prepared for Tacos The Cinco de Mayo Crew Jukebox A selection of Mexican "refrescos" Bunuelo, a whole wheat tortilla dessert with syrup and whipped cream

Yeah, as much as I like that car, I really don't want to drive it that far. The SUV we have yet-to-buy will likely be a Caddy, though.

If you go, try to get Daniele as your waiter, he's the big guy. Really nice, efficient and he knows whats going on.

Personally, I like Jerry's Osteria, I think there are quite a few dishes at that restaurant that they do very well. That being said there are a few members here that don't like the place at all. Its not a perfect restaurant by any sense (I've had some loser dishes there, like the lobster ravioli which was more stuffing than lobster) but overall my experiences there have been very good.

I forwarded the thread to Sara Perry and got this response back:

Here is a recipe for Stir-fried Vegtables with Belacan.

We ordered wrong at China 46 the time you came. Had you been for Andy's meal, or the time we went there at Chinese New Year, or for the 1st eG dinner, I think you would have felt a bit different -- especially quality of ingredients wise. China 46 actually has 2 kinds of soup dumplings, the ones we had at your dinner were pork, however they also have the crab/pork ones as well. The pancakes at this Flushing place sound interesting. Aw shit, now I gotta try the place now. I hate schlepping to Flushing.

You liked it better than China 46 in Jersey? I have a hard time imagining theres a place in flushing that even comes close to what we got, especially at C46's price level. I'm biased, and quite frankly, I don't want to schlep out there to find out either. The beef with yellow leeks is a chicken with yellow leeks at C46... Cecil refers to it as "fancy chow mein". His version also comes with fresh bamboo heart -- I like it a lot. Was this place cheap or expensive?

Yup, thats the stuff.

I think I am going to bring Thai larb-flavored turkey meatball appetizers with dipping sauce.

I'm thinking they might also work as appetizer/hourderve meatballs with the mayo used as a dipping sauce.

I realize this is an insane idea, but I am thinking about creating a chicken or turkey burger that tastes like larb... patty made of ground chicken, with fish sauce, green chiles, toasted rice powder, with a lemongrass/galangal/lime mayo? With the lettuce leaf under the burger patty on the bun?

Yeah, Pimaan. I wasn't really impressed with the place, thought it was oriented too much toward caucasians.

eGullet.com is pleased to announce that James Beard award-winning journalist David Rosengarten will join us for a Q&A on July 9-10, 2003. Former host of the Food Network programs Taste, In Food Today, and Taste Test, Rosengarten has also served as restaurant critic for Gourmet and is currently the publisher of The Rosengarten Report, a food newsletter for which he won the James Beard Award this year. Available for $39.95 annually for a nine-issue subscription, The Rosengarten Report covers off-the-beaten-path restaurants, hotels, wine, and mail-order food. It's available at the writer's website, DavidRosengarten.com. As host of Taste, Rosengarten gained a reputation for going the extra mile in examining what makes a classic dish work. Opinionated but never stuffy, the show examined everything from beef Burgundy to Philly cheesesteaks and always had spot-on drink recommendations. Rosengarten has written several bestselling books, including The Dean and Deluca Cookbook, and (with Joshua Wesson) the criminally out-of-print Red Wine With Fish. His next cookbook, It's All American Food, will be published in fall 2003. Rosengarten lives in New York City. This topic will require moderator preview (MQ) of all questions and will be limited to 20 questions total.

The englewood one is about a month and a half from opening. Its in the shopping center with the Shoprite.

I've got 2 bottles of that, I'll have to try chilling some. Now, what I really, really want is some of their Blanc de Noir Extended Tirage 1991. I was able to pick up 6 bottles of their NV Brut for 15 bucks a shot (some customer decided they didnt want their case they ordered) from a local wine place in NJ (Total Wine, best prices in the area) but I can't find it. Edit: Just ordered a 6 pack from Total Wine at 25 bucks a bottle, which is Argyle's case price on their website. The Argyle Rose, however, remains elusive.

http://www.rhum-jm.com I recently tried this one at WD50 restaurant in New York City -- this was a "Tres Vieux" 1989 vintage. One of the best french Rhum's I've had yet. Is this one even avaliable in North America? I beleive the owner of the restaurant brought this one up from the caribbean personally, according to the bartender. The super premium rum selection of this restaurant is really quite good, they've got Ron Zacapa, Santa Teresa 1798 and a few other interesting ones.

This was such a popular topic that that Fish and I asked Michael Ruhlman, the co-author of "A Return to Cooking" (and the author of the "French Laundry Cookbook") to do an eGullet Q&A on August 4. So if you guys still can't figure out that sauce, you can yell at him then!