Jason Perlow

I've heard that story, but I think its a myth. It is a popular one though: http://home.howstuffworks.com/question515.htm

Caesar salad is definitely American. Now, whats a more interesting topic is, I think, what EXACTLY should go into a Caesar salad? I've had some really horrendous ones and a few good ones -- and part of what makes a good Caesar I think is the last minute assembly tableside with fresh ingredients.

Didn't Joe Cocker do a song about this? Hot town chorizo in the city saute pan getting dirt and gritty Been down, isn’t it a pity Doesn’t seem to be chorizo in the city All around people looking hun-gry Lookin for some sausage, any given sunday

That makes no sense. There has to be several major professional cooking schools in Hong Kong. Beijiing and singapore even.

Well, when I spent a summer in Mexico in '85, this is pretty damn close to the food I ate.

We happened upon this 5-month old Mexico-city style diner in Bergenfield only yesterday -- and after my second visit, this is now my favorite Mexican restaurant in Bergen County. Located on N. Washington Ave in Bergenfield across the street from the Pudgies chicken and only about a block from CustardThing (a newly renovated icecream place that used to be called Maggies, well worth going to), Cinco de Mayo is an old greasy spoon diner thats been re-purposed into a Mexican restaurant. It has a full sized counter area and about 5 tables, and its not a pretty looking place -- its old, beat up, and quite frankly a bit grungy looking. The kitchen is completely open, with an old Vulcan commercial stove running at full blast at all times. On early Sunday afternoon, this place was packed with Mexican soccer players. The restaurant is run by a guy named Santiago -- who used to be one of the managers at the very respectable El Bandito in Spring Valley, NY. All of the cooks are from Puebla. They make a mean mole sauce -- appropriately smokey and on the savory side, not sweet. I'd recommend getting the mole with chicken, because when they tried it the first time with chuletas (thin pork chops on the bone) it got way overcooked. Their tacos, if you order "tacos mexicanos" are the real deal - a layer of two griddled corn tortillas with the meat topping of your choice (steak, chicken, spicy pork, chorizo) with a pile of chopped up cilantro and onion -- NO CHEESE. Chipotle hot sauce is served on the side in a squeeze bottle. The default menu is for Americanos -- if you order regular tacos you'll get the stiff shell kind. Skip this and go to the specials, or order the Tacos Mexicanos. Or let Santiago steer you to the good stuff. They also have flautas and taquitos and all the other important stuff -- on Saturday night, we had their "botana" platter which had nachos, flautas, taquitos, and chalupas and homemade guacamole on it. All the real deal. By far we liked the flautas and taquitos the best. Also, be sure not to miss their chicken soup -- this is filled with shredded chicken, is appropriately spicy and hearty, in a thin tomato/chicken broth with rice. They also have many specials on the board, including fish and shrimp dishes, as well as steak done in several kinds of sauces. If you manage not to be filled after your meal, make sure to order the sweet chalupas -- these are rolled up flour tortillas with banana on the inside, fried, with syrup, whipped cream and powdered sugar on the top. Outstanding. Also of note is their sodas -- they have practically every type of Mexican soda here, in glass bottles, that you can possibly want -- in addition to the standard Jarritos stuff, they've got Squirt, and mexican Coke and Pepsi, and Senorial, and that apple soda stuff, and the whole line of "Boing" bottled juices. Plus a few other kinds I don't recall offhand. We liked this place so much we came back the next day for breakfast on Sunday morning -- I ordered their huevos rancheros, and rachel had the chilequiles. The rancheros are among the best I have ever had -- this is served BUBBLING HOT with green chile sauce on the top with a pile of ground fresh chorizo sausage, accompanied with rice and refried beans. Rachel's chilequiles were the real deal -- tortilla chips in a casserole baked in an oven with green chile sauce, shredded chicken and melted cheese. If you want real Mexican food, this place is the REAL DEAL. Go. Now. It looks a little scary on the inside, but dont let this dissuade you. La Batalla (formerly Cinco de Mayo) 201-385-0303 (they deliver locally) 83 N. Washington Ave Bergenfield, NJ

True mexican food is something to behold. When I was 15, I spent one of the best summers of my life in Mexico with the Experiment in International Living. For 3 months I lived in Puebla, and in Celaya, Guanajato, as well as 2 weeks in Mexico city. I regretted not being able to try true Oaxacan food, though.

I'm in.

Well, that and any acoustically performed version of "Cocaine" would probably suck.

Morels, if he's got em. Their beef is incredible as well -- try either the kobe skirt steak or their strip steak for 2. His raw oysters are also excellent. The deep sea shrimp are awesome but I think that was only a one-time thing when we were there.

I answered all the questions correct on the first try. I am a Japanese Master. This should be quite obvious to anyone who knows me, from my diligent attention to watching Samurai Jack.

The Chefmate stuff from Target kicks major butt. We have their saute pan and big stockpot.

Wild mushroom risotto with saffron, served with sliced grilled chicken and cotto ham.

Captain Sisko rules. He was the only one who seemed to give a shit about food. Although Picard's family cultivated grapes.

Jancis Robinson is that most rare of wine writers, she can write - and write beautifully. Her voice has emerged as a leading defender of ‘terroir’ and individual personality in wines in an age when many wine regions are losing their individual character in the headlong pursuit of the ‘international style’ preferred by many wine writers. Ms. Robinson passed the prestigious Masters of Wine exam in 1984 becoming the first non-trade person to succeed is passing the rigorous week-long exam. Today, she is one of only 200 people to hold the M. W. title. Since then she has won every honor and title that the wine trade can bestow and was just awarded the O.B.E. (Officer of the Order of the British Empire) by Her Majesty, Queen Elizabeth II. Ms Robinson is a prolific writer and has created a long list of excellent wine literature. Forbes FYI magazine has accurately called her, "the wisest and wittiest wine writer in the English language. Her extensive list of books includes such benchmarks as: The World Atlas of Wine (with Hugh Johnson), The Oxford Companion to Wine, Vines, Grapes & Wines: The Wine Drinker's Guide to Grape Varieties, Tasting Pleasure, and How To Taste among many others. She is also well known for her award-winning 10-part international television series Jancis Robinson's Wine Course . She also contributes a weekly columns to the London Financial Times and San Francisco Chronicle and syndicates a bi-monthly column to five continents, but her principal current outlet is http://www.jancisrobinson.com which has subscribers in more than 50 countries and to which Jancis will be giving away a subscription (worth £59.00 ($89.00)) to one lucky Q and A participant. About the Q&A This Q&A will be moderated and use the Moderation Queue -- your questions will not appear immediately. Given the popularity of the subject matter, not all questions may be answered and will be subject to review by the Special Guest and the eGullet Moderating team. Please note this Q and A is limited to only 30 questions so get your questions posted early.

jason, that looks fantastic. care to share the process? i made sloppy joes tonite. from Manwich ®. mmmmmm. Not much to it. Clear cellophane noodles are put in a bowl of warm water to open. Beef round is sliced and cut up into strips, wokked up in some oil with some soy and a shot of fish sauce, removed from wok. Veggies are sauteed up, then combined in with the beef and tossed up with the noodles with some PAD THAI SAUCE. 1 Egg is beaten and added, toss up, Eat.

Why are the Japanese so enamored with mayo? I see it in sushi rolls and various kinds of japanese snacks all over. What's most disturbing about it, they combine mayo with other westernized foodstuffs (with stuff like, well, pizza?) in combinations that just seem WRONG.

Jon, where the hell is this place in Jersey?

Fuck Me. I just want to drink my $8 German Reislings and $40 Barolos.

Chop it up in a food processor and make one nice hamburger out of it.

Actually, full sized, they are about as big as golf balls. They've been cut into quarters -- thats a macro closeup pic of them.

Stir Fried Cellophane Noodles with Baby Thai Eggplants, Green Beans and Beef: Extreme Thai Egglplant Closeup:

Oh my.

Now all Gully needs is a banjo and a corn cob pipe with a straw hat.

Monica, make pistachio ice cream, italian style. Or kulfi.... Or use some of them to make pistachio baklava.