Jason Perlow

Wasnt really that impressed with WD50 tonight. We ended up going to Katz's afterwards. Food seemed weird for the sake of being weird. I had the squid "linguine", which was kind of like eating rubber bands with flecks of serrano and little cubes of melon, and the while the lamb loin was nice and tender the pear broth thing with the micro enoki mushrooms didnt do it for me. Best appetizer was the duck pastrami on rye cracker, which is what put us in the mood for Katz's afterwards. Desserts were pretty good but not astounding. Bar is nice, has lots of cool rums, cognacs and scotches. Markups on the wines were obnoxiously high. Sparkling riesling for 60 bucks? When it costs 15 bucks in a store? 20 tops? I don't think so.

I mean, they ARE QmP.

Many of the "cheap ass" ones are FANTASTIC wines. Many of them are even QmP quality. The problem is, even the "cheap ass" ones are not so "cheap ass" anymore. I recently went to a local wine store to find that they are 9-15 bucks, and not 6-7 bucks. So they are definitely getting more popular. So if you see a "cheap ass" QmP, by all means stock up, they are not going to stay that way.

Ok, so is what you guys call a bratwurst the same thing that Germans do? Or is it different?

I basically always buy QmP Kabinetts. That pretty much ensures its going to be off-dry. With a riesling, even at Kabinett level you are going to get some residual sweetness. But with the germans, the acidity is so high, that its going to be in balance, so for me that's not an issue. Once you start drinking a lot of Rieslings, even Spatslesen and Auslesn are not that sweet, once they start to mature after about 4 years old. Also, if you can find a QmP Kabinett from the Rheingau region, I think they have a slatier and earthier terroir, which makes them feel less sweet than other Kabinetts.

I've been to that one, it was pretty good, but given that we got China 46 in the area, I haven't been back.

No question, their turkey club is kickass. And for me, thats a benchmark diner dish. Along with their burgers, this place can't be beat. I havent had their breakfast yet, but given the standards of everything else in here, its gotta be good.

http://www.masterstech-home.com/The_Kitche...Enchiladas.html This recipe is from the ancient USENET archive, can someone key this into RecipeGullet?

Also Pierre's.

Ka-Me brand wasabi flavored rice crackers.

I'm not sure if they have an obligation but certainly, leaving a place out like Saigon Republic is a severe oversight. They've generally been quite omissive of Bergen County restaurants in most of their roundups.

We always take the mint thats growing around outside the house and either brew it straight with some sugar, or combine it with a regular black tea. Really refreshing.

TWELVE year old cheddar? I didn't know they got that old. What do they taste like?

The ledger also really doesnt concentrate on Bergen County restaurants, its primarily an Essex and Morris County paper.

"So what, no 'fuckin ziti now?" Tony Soprano Jr, age 13, upon learning that his grandmother won't be attending his bithday party.

Something involving Fritos. http://www.disgruntledhousewife.com/meals/.../frito.pie.html

I used to keep ramen noodles (hot and spicy korean brand) , jelly beans and various kinds of tea.

Actually, one of the best Chinese lunch buffets is at Look See chinese restaurant in Mahwah. I prefer it to Grand Buffet as its smaller, they only do it during lunch and they get a lot of turnover. Quality of the dishes is pretty darn good for buffet lunch.

Should be a person that lives in north jersey, I think. Probably should be us.

"Japanese fish sauce" drew a blank when I heard it and it made me focus in the wrong direction. I will bet that was dashi -- Japanese all purpose stock traditionally made from shaved dried bonito and kelp, although frequently made from an instant mix. Okay, yes, this would certainly be the correct taste, dashi broth.

Actually we brought bottles of Cava and Prosecco which we had never tried before, but I dont think I had any because it was so hot that day. I hope they were good! I really, really liked the Drunken Somen Noodles that one of Elissa's friends brought along. Would it be possible to get the precise recipe of the broth? We were told it was Japanese Fish Sauce combined with Kikkoman soy sauce, with scallions and chopped ginger for garnish, but I thought there might be something else to it! And yes, Suzanne's choumous was very good indeed.

The other thing we need to be sure if is that in event of rain, we have a place to retreat. Is there a barn or some place onsite that we can go if the weather gets bad?

Same here, fantastic seeing everyone and many thanks to lissome for being such a gracious host!

We really have to tell Craig to go easy on the Strega.

Actually, this would be a great opportunity to visit Jonathan's farm AND do an eG event. Jonathan, it would be VERY gracious of you to host this... if you are definitely up to it, then we should do it. Fink is http://www.finksfunky.net , his name is Dave Finkelstein...