Jason Perlow

I've had both. Yes, the pan fried stuff is more labor intensive and you get that nice crust. But I don't think one is necessarily superior to the other. I think with deep frying you are probably going to get a consistently better and less greasy product since it is in contact a lot less longer with the cooking medium and requires less skill to prepare -- theres no monitoring of the chicken really once you dump it into the deep fryer -- once you establish how hot the oil is, how long you should keep using the same batch of oil and tweaked the batter correctly and have timed how long it should take to optimally get it golden brown, you can basically turn out a good product every time if you are so inclined. But even that is asking for too much from some places.

Its like Coke and Pepsi, Jason. Fink is deep frying. Sandy is pan frying. Totally different. Well, different in implementation, not substantially different in end result. Both are fried chicken.

Finks. And they just got a new commerical deep fryer so they can make it in bigger batches.

Saveur, hands down.

Theres a new San Pellegrino soda flavor out, called "Pompelmo" which is a strong natural grapefruit flavor with some nice bitterness to it -- its not nearly as sweet as some of the others, and I like it even better than La Rossa or Aranciata. According to the label in back its made with Israeli grapefruits. All of these Pellegrino fruit soda imports come in very-euro cool looking 1.5 liter bottles with this curvaceous look -- I can get them locally here in NJ at Jerry's in Englewood for $10 for a six pack. A little expensive, but this is way more worth it than most soft drinks in my opinion.

Yes, I believe you are correct...don't particulary like that either. The company was founded in Golden, CO in 1874 and is still headquartered there. There was a great episode of Modern Marvels recently on the History Channel that chronicled the whole history of beer in the US, with the formation of AB, Coors, Miller, etc. Very interesting stuff.

But isnt Colorado Coors Country?

Btw here are all the top rated beers from Beer Advocate. Theres a lot of these I've never heard of. Lots of the stouts top the list. http://www.beeradvocate.com/top_beers.php

I like all kinds of stouts (especially the imperials), like Guinness, and Brooklyn Brewery Black Chocolate Stout. All kinds of pale ales. Love Rolling Rock. Bitter pale ales like Boddingtons. Classic Pilsners and Lagers, like Czechvar.

And man when you melt Taleggio... or Cabrales..... what smells

Menton -- greek to me's food is totally different than bennies.... one is Lebanese and the other is Greek. and I wouldnt say their decor is better... its white stucco walls with blue highlights like all of the other locations? Bennies at least has a unique fresco on its wall. Greek To Me can also get awfully busy and very difficult to get into.

Roquefort, Gorgonzola and Cabrales.

Not Chinese but Vietnamese -- If you can get into Saigon Republic, its a nice intimate little place but it gets packed, so call ahead for reservations in the afteroon, around lunchtime. http://saigonrepublic.com Not continental or american -- middle eastern -- another cute little place is Bennies, right across the street from Baumgarts. Both of these places have been spoken of highly on eG and have gotten very positive restaurant reviews.

Oooh...the one at Lake and Nicollet in Minneapolis. If you show up after bar call time, they always give you one less slider than you order. When you go back to complain, they holler "you're drunk and can't count." My kids think stopping at the White Castle in Hinkley, MN (on the way to the cabin; we're sober at the time) is a way big, big treat. "Oh, dad, sliders. Will we start to have slider farts before we get to the cabin?" Castles are the Ne Plus Ultra of late night eatins, frozen or "fresh". But yeah, they do make you pass some nasty gas.

a few pounds of Florida Jumbo Stone Crab claws, with mustard/mayo/worcestershire dipping sauce, freshly made creamed spinach and boiled new potatoes tossed with butter and chopped parsley. Vintage German Reisling Spatslese to drink with it. I think I just made a mess of myself.

Spicy fermented bean paste. Funky and spicy tasting. Commonly used as a condiment in all kinds of korean meals, particularly korean-style barbeque. Applied to grilled meats like bulgogi or kalbi and rolled up with rice and lettuce and assorted types of banchan (pickled condiments or little appetizer like dishes, such as kimchis.).

I suggest someone actually EAT at the place before lambasting Flay... If its good, its good... if it sucks, it sucks... thats all there is to it.

Jewish/Chinese: "Kvetching Tiger, Schlepping Dragon" Signature Dishes: Shanghai Spicy Capsicum Matzoball Casserole, Pan Fried Kreplach with Chili Peanut Sauce, Kung Pao Stuffed Derma

Its pretty common... Goya is a huge name in spices. Its at virtually every bodega in existence.

Ashkanaze Jewish/Japanese "Sosumi" Signature dishes: Gefilte Fish Maki Roll and Brisket Negimaki

Absolutely right, Jason, I used to do work with them... and have used many, many of their products over the years - as a matter of fact, last time I was in NJ I stocked up at Extra... All I was saying is that the "adobo" they have is more of a Latin thing - it does give good taste though... have you tried the one with cumin? Marinate chicken legs in this adobo and olive oil, then BBQ.... I've used it over the years for different things -- the traditional one with cumin makes a great spice rub for steaks and carne asada.

Goya is the largest latin american foods provider, period. Mexican or otherwise. Goya.com Regional Page

They do a good job over there at Little Saigon. We eat there almost every time we visit our friends in Nutley. Great pho, and as tommy says, their spring rolls are excellent. Locally, we eat at Saigon Republic. Not a traditional Vietnamese place as the food caters primarily to non-asians but the chef is very talented and the food is excellent -- and the place gets PACKED in the evenings, so call ahead or get there early.

I'm also partial to the Shanghainese kind -- soup dumplings as well as the circular pan fried kind, which I call "Crunchy puffies". Although, I love basically all kinds of Dim Sum. There really isnt a Dim Sum dumpling I dont like.

I've heard that Goya Adobo seasoning is what gives it that really authentic taste. http://www.goya.com/english/products/produ...&prodCatID=4#31