Jason Perlow

Brian with the empty dumpling steamer... we managed to eat 3 steamers worth at each table

Jason demonstrating dumpling eating technique

Soup Dumplings (Xiao Long Bao)

Spicy Capsicum Noodles

First of all I would like to apologize about not being able to post more pictures -- when I was previwing them they appeared to be fine, but a lot of them came out really blurry because I didnt use flash. Dumb. Time to buy a photo light. So if anyone took pictures of stuff that I didnt post here, please do.

Its very simple. You get off the Grand Avenue exit like in Rachel's directions, but instead of making a left, you make a RIGHT. Grand Avenue IS 1/9. There is going to be some construction so make sure keep to the left when driving on 1/9.

China 46 is about 200 feet away from the Grand Avenue overpass/exit on Route 46. If you get off on Grand Ave and take a right towards Ridgefield (not towards Englewood), that will continue on and become Route 1 and 9, you will need to bear left at the traffic circle/construction ahead. Drive down 1 and 9 to hit Han Ah Reum and Foodmart.

BTW China 46 is about 2 minutes from the Ridgefield Han Ah Reum, so in theory not too far from FoodMart International either. Just in case you wanna make a pit stop there before dinner.

Did you taste them yet? You tell us if it is a rip-off. Nope. Haven't tried any of them yet.

Given the atmosphere in that place, it might not have been rosemary.

Its up the road from Han A Reum a bit, in the town of North Bergen, in the back of a shopping center near a Loews theatre. Mind you I havent been there yet, but thats what the post on CH says.

Also picked up a Michele Chiarlo 1997 Barolo a few days ago at Total Wine for $32.00. I liked their Barbera, so I figured I would try their Barolo. Any comments on this one?

Found and bought 2 barolos today at a local mom and pop liquor store in NJ, both under $30. DOMUS VINI "VETUS" BAROLO DOCG 1996, $29.99 BENI DI BATASIOLO BAROLO DOCG 1996, $28.99 Rip off or grab some more? Same guy was selling Rheingau Spatlese 1997 reislings for $6.99 and Beerenauslese 1999 dessert wines for $14.99 .. picked up some of those too.

Yeah, and there pics of the Superfans on the walls, with Bob Swerski? And do they have giant Kielbasa sandwiches on the menu? "Superfans Sketch from SNL" (see bottom of page)

Wow, what a crappy web site they have.

Theres one listed in Spring Valley and one in Linden: 175 Route 59 Spring Valley, NY 1601 W Edgar Rd Linden, NJ

crikey.

check out prices on luxury items, like steak, shrimp/crab, etc..

Its a huge industry, and yeah, its farmed. http://www.spc.org.nc/coastfish/News/Fish_...s/95/NIAR_9.htm

You are credited with "discovering" Iron Chef and bringing it to America. Can you tell us about some of the challenges and the process of getting Food Network to show this program in the US? Besides the voice talent and the dubbing, what other changes did you have to make for the American market? Would you have done anything different? Is there anything you wanted to do with the show but wasn't approved by TVFN?

Matthew Stillman Matthew Stillman is a former Program Development Manager for Food Network. He discovered and championed the acquisition of Iron Chef, the second highest rated show in the Network’s history and the winner of an International Emmy in 1999. His development of Good Eats with Alton Brown resulted in a James Beard Nomination for “Best Weekly Show for General Cooking” in 2000. During his time with Food Network, Stillman oversaw the production, research, and promotion of more than fifteen successful specials and ten series, including Mario Eats Italy and Bocuse D'or. As well as co-writing and editing hundreds of scripts and recipes for television, he has also designed pitches and programming for a number of companies and networks. His work outside the world of television has ranged from editing cookbooks, through the production of the Dairyland: The Chef’s Warehouse gourmet food catalog to designing a food kiosk plan for Seaworld Orlando. Following a stint as Senior Managing Editor for RewardTV.com, Stillman is currently a freelance development consultant and writer with a varied client base. 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 eG Moderating team.

Just saw this post on CH: http://www.chowhound.com/boards/tristate/m...ages/11396.html This makes Ridgefield/North Bergen a MAJOR food shopping destination now, with Han Ah Reum being just down the road. If you guys remember, this is the one that closed in Jersey City. I'm curious as to how their meat and fish prices will compare to Han Ah Reum and what the quality of their stuff will be. Han Ah Reum is pretty tough to beat.

I think they would be a huge hit in the US.

I like that style, if done correctly. But frequently its very greasy, and I don't really like that. Some people like all that grease, its not my thing. A very skilled cook can dry it correctly and use an appropriate amount of oil in the pan, and can come up with a batter mixture that is less prone to absorbing oil. But I've had bad examples of the genre more frequently than good ones.

This is only true if you have someone competent doing it. I've had dried out and extremely greasy pan fried stuff. I've had consistently better deep fried chicken.