Jason Perlow

You want to dare me, eh? -------------------------------------------------- It was a dark and stormy night; but nobody in the restaurant noticed--all they could see, all they could focus on, was the chef's knife sticking out of the chest of that very same chef. He'd stumbled into the dining room a moment before--lurching like a drunk man--and now lay dead at their feet. "Check, please", I said, as the sound of thunder and a string of curses from the general direction of the kitchen added to the din. I didn't really mean to rabbit. But, my friends, can you imagine my horror at being present at the site of a murder--me being on the lam and all. You pass a few bad checks its no big deal. But when you've got both the Mob AND the Feds on your tail, you don't want to be Johnny-on-the-Spot when Pierre gets a knife in his gut. Dammit Jon, how many times do I have to tell you, no plagiarizing entire sections of Bobby Gold!

Uh, I thought you said this event was in North Carolina, not WEST VERGINY...

I'm thinking, you might need to kill a pig for a lu'au, save the belly and the hindquarters, and cure your own ham and bacon for the task.

You can't find pancetta in hawaii? The largest pork consuming capita of the us? You can use prosciutto crudo as well, if its thick cut.

OH come on. Its not like true sphagetti carbonara isnt like the easiest pasta dish to make in the first place. Why go out and eat it at a restaurant if you can make it at home?

How about Varmint's Porkapalooza?

Dude, it freakin smells like Elizabeth.

I'd like to extend our thanks and appreciation to Matt Stillman for such an educational and personally revealing Q&A. Now, I forget, what was the date you were fired from Food Network?

We should get the lionhead meatballs too...

OK, but everything you mention, except the lamb, we had at the first dinner at China 46. I didn't want to repeat the menu. I also didn't want to have two dishes stuffed into sesame buns. Next time, no Ruby Pork (sorry tommy). And no more freakin preserved jellyfishes and sea cucumber glop... ugh

Next time, I fucking pick the dishes. This is what happens when I'm not consulted!

Hmm. I must admit, since I had no input into the dish selection, we didn't order some of the things that I consider to be some of the better dishes that the restaurant makes -- like their sizzling sauteed lamb with scallions and their house special saute of pork with chiles and pressed tofu. And the Salt and Pepper shrimp, and their dungeness crab dishes, particularly the one served over flat rice noodles in a fresh garlic sauce. And those use pretty stellar ingredients, I might add.

hmmm... with the pig tail going up his gullet?

I'd put this place on par with Jerry's or even a bit higher for some items. They are much smaller, but they are highly selective of the types of provisions they get, and their stuff is as fresh as can be. And unlike Jerry's, no huge lines and easy parking. They apparently do a lot of catering.

I'd reccomend cooking with the butter and not eating it straight. Its great with eggs and for saute dishes.

In my opinion, C46's best shrimp dish is their Salt and Pepper shrimp. But since we did the salt and pepper soft shells, we opted to do a different one. BTW you guys forgot about the noodle dish, the sauteed rice cakes with shredded pork. That one is always one of my favorites.

Well, Rachel, Jhlurie and I had our first fresh Durian yesterday. Holy crap! Boy does that sucker smell. Its kind of like the experience of eating overripe bananas while driving thru Elizabeth, NJ in the Turnpike with your windows open. We bought a fresh Durian in Chinatown yesterday and brought it as a gift to share with our favorite Vietnamese restaurant -- we only ate a small portion of it, they took the rest. I ate one small pod, but man oh man, the experience was not over after that. Then come the Durian BURPS for hours and hours after that. And beleive me, there is nothing worse than a Durian burp, its like farting out your mouth.

Montecristo is made by Licorera Zacapaneca in Guatemala, the same guys who make Ron Zacapa and Ron Botran.

Yes, coquille was supposed to do the writeup.

Spencer, this explains a lot about the content of your posts!

You would think that a restaurant of that level would have a better web site. If I did not already know the place this site would detract from any desire to visit. I hate to think of what the last site looked like. Why? Its not unattractive... actually the design is pretty clean.

Jesus tony, we got places in JERSEY with more impressive sounding italian menus than this.

I once saw a stripper open a beer bottle with her... oh never mind.

I'm guessing that the recipe isn't listed on the American Heart Association web site. EDIT: Here's one http://www.bbqguide.com/deep_fried_prime_rib.htm and another http://www.culinarycafe.com/Holiday_Favori..._Prime_Rib.html

Here is where we ate last year when we went: http://forums.egullet.org/index.php?act=ST&f=97&t=5993 Definitely thumbs up on Park Ave Ribs, Riggins, Charleys Crab, Viet House, Mondos, and Long Island Shellfish.