Jason Perlow

What a stupid git. How the hell did he manage to order his steak that it came out overcooked? If it was anything but rare or medium rare, he should have his head handed to him.

Actually, Santiago told me they have another restaurant, but I am not sure if it is in Hillsdale or not.

I believe that was Nick Gilder. Surely you jest.... The original song that was paraphrased is "Summer in The City" by John Sebastian and the Lovin' Spoonful..... It may of been the Lovin Spoonful that sang it, but: http://www.lyricsfreak.com/j/joe-cocker/51848.htm

Thats a separate issue, I think.

Figure 6:30 on Thursday.

Pork and beef, I think.

Tell me you live in San Francisco. Please, tell me you live in San Francisco. Jersey. In fact he's feeding me some of his pork soon.

China 46 I know we can get into no problem, its a huge restaurant and its right by the house. And I am sure Andy doesnt have access to this level of chinese cuisine in the UK. We also have several very good Korean places in the area too. So who's up for a meal in Jersey with us and Andy?

Orangina Rouge is also in the US, but its hard to find. I think the Rossa is a tad sweeter.

Well, the thai use them for noodles and noodle soups as well. You don't really see it used in thai restaurants in the US for the most part, because noodle soups are not integral to the cuisine served here. But in Thailand noodles and noodle soups are very popular, and the chopsticks do get used.

Wha? What the hell do they eat noodle soup with? That makes no sense. Bourdain can answer this one for sure. EDIT: see http://goasia.about.com/library/weekly/blvmannersa.htm

Andy will be physically exhausted on Thursday. We're picking him up from the airport and feeding him in New Jersey, and then he is going straight to bed -- so we should plan the debauchery for Friday.

Also the other thing you should consider with the Wusthof is that the 10 inch also comes in a WIDE version, which in my opinion is superior to the regular one. I just bought one and because I have large hands its much easier to handle and is easier to chop with. But the Wide doesnt come with the set. As steven says my advice is to get the 3 or 4 knives you think you will use the most. The chefs knife you will use more than anything else and is most important.

Hi Jancis, welcome to eGullet, and thanks so much for taking the time to participate. My question for you is this: Given the current state of the wine industry, do you think most producers are actually cognizent of current trends in dining (the types of food we commonly eat today compared with 50 years ago) in attempting to match production techniques and flavors of varietals with the actual food people like to eat nowadays, (such as the amount of oak used) or is production and crafting of wine done in a complete vacuum? I'm beginning to think this is the latter. Also, can you tell me which red and white varietals which you feel are the most food friendly, as most of us here on eGullet tend to drink wine with food and are not major "collectors". Jason

Zucchini fritters or zucchini bread.

That Kamado 7 dual fuel unit is really slick looking, the one in red. Thats the one I would probably get.

This must be the actual brand my brother in law uses, cause they have a store in Atlanta. I didnt realize there was more than one producer of kamados.

My brother in law in Atlanta has one of these, its a really cool unit. These can be dual fuel, gas ignited with charcoals. http://www.kamado.com/ anyone have experience with these? I've been considering getting one to supplement my Weber to do some real smoking. AlanZ, one of our new members, maintains a FAQ page: http://www.zenreich.com/zenweb/kamadofaq.htm Lots of nice pics on his site.

marinara sauce. maybe stuff some zucchinis or eggplant with it. Then you can freeze em in some freezer bags and have em for the winter.

Diner Interior: Meat Loaf, I thought this was very good, gravy had a lot of spices in it Pork chops, also very tasty, nice and tender, not overcooked Perfectly executed turkey club with fresh roasted turkey and crispy bacon: 1/2 pound Cheeseburger, whats not to like? Grilled cheese with tomato and bacon. We didnt try this one, but it looked good:

I for one WILL be visiting the Italian place, which will be open in a month in a half. If his food is good, he'll likely do well, and I'll be more than happy to recommend it to the powers that be. My eyes went wide when he said "fresh pasta" and "brick oven pizza". We need a place like that around here. And with the only remaining liquor license in Oradell, with a decent bar, he'll probably do more than OK.

Today Jhlurie and I, after a failed attempt to get into a very busy Finks today for lunch, decided to try out the newly-refurbished diner that was once Haglers. Oh boy am I glad we did! Firstly, the interior of the place has been completely cleaned up, and decked out in 1950's style, with all chromed out cooking area, classic cars painted on the walls, nice black granite countertop and chromium stools with nice red cushions on em. A $4,000 CD Rock-Ola was also installed, which is always playing classic Rock N Roll. Jon and I tried the two benchmarks -- a bacon cheeseburger and a turkey club. Their hamburgers are excellent specimens, 8oz monsters which are cooked PERFECTLY medium rare, with a nice toasted kaiser roll with crispy thick cut bacon and melted american cheese. This is among the best I've had in the area, and I have to say in this particular instance Finks has some serious competition in the burger department. The turkey club was also perfect -- home roasted sliced turkey breast with crispy bacon, nice tomato, crispy lettuce , triple decker on wheat toast (my preference) with just a slight shmear of mayo. Perfect. Couldn't of been executed better. Both of us had fountain cokes, which had the proper level of syrup and fizz. The only thing that could have been improved were the onion rings and fries -- which needed to be cooked a little bit longer, so if you order them, get them "well done". The owner yelled at the fry cook when we pointed this out, so it should be corrected soon. :) The diner has a limited menu, focusing on breakfast items, burgers, sandwiches and a few blue plate specials such as meatloaf -- but it seems they do a good job with everything and the owner, John, seems to care a lot about the management of the operation and the quality of the food. As it turns out, on the other side of the building, he's building a 100 seat southern Italian restaurant, complete with stone fired pizza oven and fresh pasta made on the premises. He's also bought the ONLY liquor license in the town of Oradell, and he's paid a pretty penny for it. John is also the owner of Le Jardin, a fancy special occassion type restaurant on the cliffs in Edgewater overlooking NYC. I've never eaten there, but its a really classy place. Unfortunately the town of Oradell is being a pain in the ass, not allowing John to re-do the neon sign. He was only allowed to repaint the building. However, I think once word of mouth gets around about the new restaurant (which will be the only bar in town) and the quality of the food at the diner, he'll be in good shape.

Which is the school that gives out the "High Class Technician" certification? Or is that something that only the Chinese government gives out itself? I saw this recently on Iron Chef, where the challenger was one of the few guys who had this certification.

So the quesion remains, if Cesar Cardini invented it, why isn't is C-E-S-A-R salad instead of C-A-E-S-A-R salad then?

And lest anyone think Bourdain is making this shit up: http://www.unionfoods.com/product/product_frame.html