Jason Perlow

Okay here's two more: Lefover cold chinese takeout lo mein .. and Leftover Chinese takeout Fried Rice that has been put back into the refrigerator after eating dinner, and allowed to cool for a few hours... Both of these should be eaten ravenously late at night when the wife is asleep.

there's something else about it alright: when we eat these "hot things cold", we tend to be either drunk or stoned. and everyone knows everything tastes better when you're drunk or stoned. cold fried chicken beats out cold pizza any day, regardless of your state of mind. A couple of additions to Tommy's point. The cold pizza I've had had usually been left out all night after a binge of whatever substance. For me, it was the thankfullness of having something with some powers of absorbtion or nutrition in me belly. Had nothing to do with the taste or texture for me. Pizza directly out of the fridge can be vastly improved in flavor by just letting it get up to room tempature. Sometimes I actually prefer it this way to piping hot pizza.

I wonder if this is related to the Mexico Lindo that was in Chatham? It closed a few years back, it used to be inside one of those old modular diners. As I recall the food was pretty good there. EDIT: The Mexico Lindo in Chatham became a different Mexican restaurant: Lupe's Cancun 221 Main St, Chatham, NJ 07928 Phone: (973) 635-2022 At one point, Mexico Lindo did a Sunday breakfast/brunch, with mexican hot chocolate and stuff like huevos rancheros and chilequiles... I'd love to see another NJ mexican place do that again.

Truffles have a symbiotic relationship with certain types of trees only found in Europe. The science of growing these trees in attempting to replicate the ecological process is a daunting effort. http://www.truffletrees.com

I don't like bell pepper either. But I like Italian frying peppers, other kinds of thin walled peppers and basically all other forms of chiles, though.

We use rice noodles all the time, but in Asian preparations. Banh noodles for soups and salads and stuff like that. Stir fry dishes. I wouldn't think of using a rice noodle in an Italian dish, it sounds yucky.

So bashing open crabs or eating Alaskan king crab legs are out of the question as well? What about shrimps in the shell? fifi: yes, turnips blow.

Yes, I prefer sushi and sashimi-style preparations of fin fish as well -- I think it eliminates the innate "fishy" taste. However, I gotta have my lobster, crab and shrimp (well, with the exception of amaebi) cooked.

I also hate all of those with the exception of mustard. I love all kinds of mustard -- but I don't love it on everything. As to offal, totally turned off by it. I guess that pretty much eliminates most of the weirder Chinese and French stuff for me.

I enjoy and fully appreciate all kinds of caviar, but I can understand why someone else might not. I wouldn't even call it an acquired taste, I think you either like it or you don't. I can also see why someone might not like raw oysters or raw clams either. I like raw oysters, but only usually after having a couple of drinks first. Can't go straight into the raw oysters. Its sort of like foreplay needing to precede more intimate sex, I think. Oysters Rockefeller though... I can dive right into those, no problem. Fried oysters too.

Actually, in many respects I prefer Calvados to Armagnac or Cognac, especially when you get into the XO levels. I have a few of them at home, and I enjoy them immensely. Calvados is a very rare spirit and is underappreciated by many. Only about 10,000 cases of it get imported into the US yearly. Thats NOTHING compared to Cognac and Armagnac.

besides bibimpap I like various kinds of "dub bab" which is basically the korean equivalent to the japanese donburi rice-bowl style dishes. A local Korean-owned sushi place makes a bulgogi dub bab, with bulgogi on the top along with jullinne slices of omlette, some other veggies, and some furikake. Simple, but quite tasty.

Yes, its a great rum, as is Doorlys, the other rum that Spirit of Hartford imports.

Perlows are in.

Saw this website and event mentioned on CH today: http://www.crawfishfest.com/ Anyone going?

Here they are, as promised:

Matthew, a very warm welcome indeed. Glad you found us!

At Otto, in NYC, I had a really phenomenal olive oil and blood orange gelato.

Very interesting observations, Malik. I only had 1 meal at Diwan, and I felt that by far the things they did best was anything coming out of the tandoor under Hermant's supervision -- their regularly prepared dishes were good, but I could understand how someone might be disappointed in them.

Okay, not dinner, but LUNCH! Thai/Vietnamese Salad (we couldn't decide, the recipe is pretty much the beef salad straight from Hot, Sour, Salty, Sweet) in a Lime Juice/Fish Sauce/Dried Chili Flake dressing with sliced, grilled pork (aka leftover trimmed loin of pork from a previous dinner) served over Banh rice vermicelli.

I'll take some pictures of the kitchen tomorrow after the cleaning ladies are done with it. The kitchen has a tendency to get messy (piled up dishes, etc) and we aren't exactly the most anal-retentively-spick-and-span couple, if you know what I mean.

Rachel and I had dinner at Pimaan again tonight. So I can say now I think that we probably won't be back. Its pretty much an unremarkable Thai restaurant when you consider that we have Wondees and Bangkok Garden in the area as well. For appetizer we tried the steamed dumplings. Blech. They resembled the "kharnom jib" dumplings served at Wondees, but these were filled with some sort of seafood paste instead of pork. Tasted really fishy, we each had one and both of us made the icky face. Avoid. We tried the BBQ pork. While they weren't bad, these were no Moo Ping. These were boneless pork chops which were glazed in some sort of Teriyaki-like sweet glaze. Tasty, but not what we were expecting. This by the way, came with the Sticky Rice, but it was just plain sticky rice, not the sweet one we had a few nights before. Apparently that night they gave us the "dessert" sticky rice by mistake. Oh well. Pineapple fried rice was good, but I've had better versions elsewhere. Ended up taking half of it home along with one of the pork chops. Green Curry with Beef (Keang Keow Warn) was unremarkable, had too much bamboo shoot in it, a few sliced up asian eggplants (but not the thai ones) and a little bit of basil. Was definitely spicy enough but just didnt excite me. Rachel had the Ginger Chicken. It looked like and tasted like a chinese take out dish. Not that interesting.

Actually Jin I am with you, Koreans do much better things with beef! But this is the Japan board after all! It could be said though, that Korean food and Yakiniku has become so popular in Japan now that it in effect has BECOME Japanese.

Marge, there's no other possible reason. This is a restaurant that did gangbusters business on weekends up until the point of the beginning of the Iraq conflict and the SARS crisis and was by any measure one of the best Asian restaurants in Northern NJ, given the ratings in reviews done by your current and former publication. Several of the other prominent Chinese restaurants in the area are affected. However China 46 has the distinction of being one of the few that attracted a very strong Asian clientele. I beleive this is precisely why China 46 is suffering --because of fears within the NJ Asian community of eating in restaurants that may employ recent people "off the boat" from China, it doesnt matter if these fears are substantive or otherwise. An almost internal discrimination, if you will.

I think you have to specifically ASK for it, he said "five stars?" and we said "make it six". I don't think the default spicyness is very high. And we had to say it several times.