Jason Perlow

It aint the owls that gives the place its appeal... frankly I am starting to worry about you, dude. Please tell me you at least spent SOME time gawking at the waitstaff...

Aw come on, Shark Week is the best... Every week should be Shark Week!

Rachel and I will be there.

Sorry, looks like I'm the one that goofed when the recipe was entered into the eGRA a while back. Its been fixed.

Wow, that is an oversight, lissome. (Jason readies his rattan to cane Mamster with)

Saw a Vietti Barbera d'Asti at Total Wine in NJ for $7.99 ... can't beat that.

The Mother of All Chef Knife Threads The Carbon Steel Knife Thread 8" or 10" thread

Appleton 21, no question. I don't know how easy it is to get in Germany but it is VERY difficult to get in the US. Its still pretty expensive even in Jamaica, the best price I found there on it was about $50. I actually did better in St. Maarten where I found it once for $36. Also pick up some of the Appleton Extra 12 year old, if you can find it for $20 or under its a good buy. VX is also a good rum, but its pretty common here in the States, the Extra is almost as hard to find as the 21. On St Maarten I found it in one place for $8 a bottle. I think that in Jamaica itself the prices are inflated compared to other parts of the Caribbean. Also be sure to have them pick up a bottle of the Sangsters rum cream, its great stuff. I'm not really fond of any of the other Wray rums, Appleton is really their best stuff. Meyers is also pretty standard issue.

I fixed your URL... Don't you think carving up hot dogs into figurines has obscene overtones?

The new Cruzan Mango is really good.

I use them interchangeably. I beleive the Vietnamese stuff tends to be a bit stronger in flavor than the Thai and maybe a bit saltier but this also depends on the "draining" method used by the manufacturer for that particular brand. Both types are used in Laotian, Burmese, Filipino and Cambodian cooking as well. Here's some articles on both: http://www.thaifoodandtravel.com/features/...fishsauce1.html http://www.saucecafe.com/leftover_spicy/spicy39.html

I actually like certain brands of premade frozen burgers. Nathans are good, as are the ones from Boars Head. Perfectly acceptable if you are doing a large barbeque with family, or if you want the occassional burger for lunch and don't want to make a major production out of it. Damn you Tommy, now I am craving burgers at 1am.

In the 100 bucks per person range, Fifth Floor, no question. We've have a few threads (with pictures) on the site already: http://forums.egullet.org/index.php?act=ST...ST&f=27&t=18241

The @#$%ing guy shops at Costco, for christ sakes. You're gonna believe him?

Come over to the house and prove it... I have a Kitchenaid mixer, you bring the attachements. I'll buy the meat.

i have no problem if you want 100% chuck. but please don't buy it preground. it's not as safe, and, it certainly isn't as fresh. you can't convince me otherwise, because i know what's right. This is why it pays to make nice to your local supermarket's meat guy. So he can tell you what's good and what isn't. If you are going to bother to ground your own then have an independent butcher give you his TRIMMINGS. Theres no point in grounding your own chuck and sirloin from supermarket stuff if you can verify from your meat man that the stuff has been already grounded fresh.

Tommy, I really think sirloin should NEVER come anywhere near a burger. Ground chuck bought in the supermarket is fine, provided it is fresh. Its all about the chuck man. Keep the onion soup mix outta the burger. For meatloaf, its fine. I dont like to add anything except for MAYBE some seasoned salt and a shot of worcestershire sauce.

Fink's Funky Chicken and Ribs. And he has like a dozen sauces too.

Recently at a local Thai restaurant (Bangkok Garden in Hackensack, NJ) I had a dish called "Nam Sod". Mind you they didnt have LARB on the menu, but they had this -- which is basically chicken Larb -- wokked up ground chicken, with an acidic dressing (pretty much the larb dressing) but with LOTS of chopped up ginger and lemongrass and chopped up peanuts in it Is Nam Sod just another name for a regional variant of Larb or is it really a different dish? Here's some recipes: http://bangkokcuisine.com/original/bangkok...nam_sod_moo.htm http://thai-sv.com/thai-cgi-bin/recipe/rec...0Sod%20Pork.txt http://importfood.com/recipes/naemsod.html http://www.joycesfinecooking.com/Ethnic/na...nam_sod_moo.htm Note that these are made with ground pork, not ground chicken. here's a chicken one, although probably not authentic as it uses hoisin sauce: http://2worksforyou.com/food/recipes/namsod.shtml

Save it for Matthew's Q&A on June 9.... Yes, Rooney... Jesus.

I beleive on last year's season of A Cooks Tour, Bourdain ate at the Cawdor estate in Scotland, and the estate chef prepared him a salmon dish with some sort of a cream sauce using Scotch whiskey in it..

Cool. Can I get a sliced prime steak and sauteed morels in butter sandwich?

Its a nice idea, but I don't think its going to happen anytime soon. Lets just say they don't like us very much over there, for a number of reasons. The Zagat Effect, from Commentary magazine.

I always THOUGHT I'd hate them (my mother never made them), until in college, when my roomate's mother (who was damned near a gourmet chef) made them for us slathered in garlic and olive oil. There arent many veggies that don't taste good slathered in garlic aoli.

It is in fact, called a Paella.