Jason Perlow

Double0, I really think it needs to be earlier. We were there for lunch today and it was DEAD. According to the staff last weekend's business was dead as well, I'm not sure how long the restaurant will last at the rate it's going. How about Saturday, June 7? Thats a few days after Rosie gets back from Australia.

A few of us ate there on Saturday night -- very busy, very loud atmosphere. Certainly a good sign for a location that has "eaten" more than a few restaurants! One thing you can say about the place is they take you VERY seriously when you say you want it very spicy. We didn't see many Asians eating in the restaurant but boy oh boy was the food spicy as promised. We ordered a few dishes that we thought would benchmark. Rachel ordered the Tom Yum Goong soup -- it was nice and hot, and very sour. We had the Pimaan Rolls, which were basically hot versions of the Vietnamese summer roll, also very good. Chicken curry puffs had a nice subtle curry taste, not as in your face as Bangkok Garden's in Hackensack (although BG's are very good). The place has a special section of the menu dedicated to grilled/barbequed items. We ordered the bbq chicken, which came out somewhat plain for my tastes but still very juicy and tender. I think next time we will order the barbequed pork, because I am curious as to how well it stacks up against Wondee's Moo Ping. Thai Sausage Salad was very nice, the sweetness of the sausage went well with the acidity and spicyness of the salad dressing. Everyone pretty much universally thought it was very good, and I'm looking forward to trying some of their other Yums. We all did notice immediately though that larb is NOT on the menu, but our server told us that it could be made to order. While everything was more than adequately spicy, I was somewhat disappointed in both the noodle dishes we ordered because they appeared to be a bit overcooked. The drunken spicy noodles (Pad Kee Maow) was a bit mushy -- Pad Thai noodles were also too soft and also the sauce was too sweet for our tastes. I'll note they did a really good job on the sticky rice, which had a nice coconutty sweetness to it and goes really well with the spicy dishes we ordered. Beef Pad Kaprow (beef with chili and basil) was also again VERY spicy and hot from an ample amount of dried chili flake but one of our guests felt that the spicyness was unidimensional, which I would tend to agree with as it was hard to distinguish some of the other spices in it. Rachel had a duck curry dish which I didn't try but she will elaborate on. I will certainly be back to try some more of the other curries and soups and more of the appetizers before I pass total judgement on the place. Overall I'd say it was a "good" Thai restaurant but not exceptional.

We ate there this weekend, business is as busy as ever. A lady there and Milton (Jimmy's nephew) seem to be running things just as smoothly as usual. I wouldn't worry too much. I told Milton that everyone on eGullet who knew Jimmy has only great things to say about him and the restaurant and he was universally liked by everyone. I think he was really happy to hear that.

The other thing thats great about the Bourdain Foundation is the adjoining rehab clinic to the Tiki Lounge... extremely convenient, equipped with convalescing rooms with high speed internet and eGullet pre-programmed as the home page on all the flat screens.

I have a recipe for shrimp. PM me. tissue, if it isn't copyrighted, please post it in the eGRA: recipes.egullet.com

I've just combined a few threads on China 46: http://forums.egullet.org/index.php?act=ST&f=5&t=4364

Pixelchef, I'd rather not go into details... suffice to say you could buy a really nice car with it. It was definitely worth the money, but not having a functional kitchen for almost 6 months was a horrendous experience. For those of you interested in reading our harrowing tale: http://forums.egullet.org/index.php?act=ST&f=1&t=7407 Note that a lot of the embedded graphics links are broken, use the Imagestation links I posted early in this thread instead.

This is one of the best eG events we ever had, no question. Its sad though that China 46 is threatened by the SARS fears now. A year ago that place was doing gangbusters business after its stellar NY Times and Bergen Record reviews. If you haven't been to this restaurant, GO NOW. Don't let the most serious Chinese restaurant in NJ go under.

Its totally true. I remember being extremely pissed finding my mom's stash of chocolate and fudge and all kinds of crap. Its probably better to give it to your kids in small amounts than to make something completely verboten and hide it from them for your own personal consumption. Of course, later in my teens during the early 80's I was much more interested in their supply of Thai stick than the hidden Godivas and See's ...

I liked the first film better, actually. The SFX were great though. I find it interesting that the Wachowski brothers stuck with their plan in having the Merovingian (played by Lambert Wilson) be a stereotypical obnoxious, oversexed French bourgeousie restaurant owner and they didn't reshoot his monologue given current events. Given those segments were probably filmed AGES before the all the anti-French sentiment kicked in with all the problems at the UN, I doubt they could have predicted what was to follow.

We DID get one of those. And for filling big pots for boiling water, its awesome.

Well, I just tried to take pictures of it now, and I got yelled at to wait until the cleaning ladies come by again.

There are a few Imagestation albums: Perlow Kitchen, before demolishing Perlow Kitchen being demolished Perlow Kitchen construction we never did any "final" photographs but if you want some I think we can arrange that.

The only thing I would really want to add to my kitchen if I had the room was a dedicated wok burner, and perhaps a REAL salamander, although our Garland's infrared broiler does a pretty good job.

Any kind of "fun" cereal with added sugar was strictly verboten, being that my father was a dentist and also because my little brother was hyperglycemic and became extremely hyperactive when he ate anything with sugar in it. The most fun thing we were allowed to have in house was plain Cheerios. No chocolate milk. No candy of any sort (well, my mom kept a secret stash away from the kids). No cookies or any kind of snacks with sugar in it. On halloween we gave away sugarfree bubble gum and pennies. Our house got egged every year. Hmm. Maybe I've revealed too much about myself already.

Next time we go, I'll be sure to have the scallop sandwich.

Uh, but what about the soups they serve in Hong Kong in medicinal restaurants? Those have broth and distinct flavorings. And I have to agree with Pan about noodle soups. But perhaps many of these things are Cantonese or Shanghainese in nature.

A little bleach goes a long way. I'm not sure I understand that... are you saying that bleach can be used to cover up the smells of not-so-fresh fish or that lack of fish odor is no indication of a good fishmonger?

http://www.hankooki.com/kt_culture/200207/...17234746110.htm Read toward the last part of that article. I'm pretty sure this is the type of thing that Japanese "imported" from Korea, much like they did with yakiniku However, Sunmerry, Parisienne and Gateaux, all three of which are prevalent in the Korean enclaves of Northern NJ (and do business within Han Ah Reum locations) are listed as "Japanese Cafes" and "Japanese Bakeries" on this site: http://www.nyjpn.com/entertainment/cafes.htm http://www.nyjpn.com/shopping/bakeries.htm Sunmerry's has a web site in Japan: http://www.sunmerrys.co.jp/top/ So its either that the Koreans adopted this type of Japanese bakery as their own or the Japanese became enamored with Korean-style baking.

Beef Negimaki... which I don't think is at all authentic. And steak hibachi-style. I also like the one which has a hot stone surface on the table which you cook your beef on. Beef Sukiyaki and Shabu Shabu.

Tables? To answer my own question, I called them. They have 2 tables "out front" (Hmm, I hope that is inside the store, not on the sidewalk). We're gonna check it out and report back later. We went to Seafood Gourmet in Maywood for lunch today: Click Here for the Report

On the insistence of user menton1 on the Legal Seafood/Paramus thread today, we went and checked out Seafood Gourmet in Maywood. Its a cute, family owned fishmonger type of place, been in biz for 17 years according to its owner, John. The place is very clean and very busy, and no fishy smells at all (there is literally no odor in there whatsoever) which is a good sign of a good fish store. We ordered the baby crab cakes, the fried clams, grilled scallops and fried shrimp. They have two little tables which you can sit at in the store, apparently the seats are all taken during normal lunch hours. The fried clams are whole belly CHERRYSTONES, not Ipswitch like Legal Seafoods and many New England clamshacks use. So we are really not comparing apples to apples here. They were very good, but they have a chewier texture and not as soft as Ipswitches. They were dredged in the McCormick seafood GoldenDipt bread crumb mix, recommended by Brooke Dojny in her New England Clamshack Cookbook. French fries were perfectly done, not too greasy. Rachel's scallops were slightly overdone but they were very tasty. I think next time we will order them fried according to menton1's recommendation, as it seems they do a good job with the fried stuff at this place. The fried shrimp (not shown) were very good, quickly fried, also with the McCormick breading, not greasy. The baby crab cakes were good, had a good ratio of breading to crab, but didnt particularly excite me. The owner, John, plans to extend the size of his store to accomodate a 35 seat restaurant sometime in the near future. We really look forward to this because the dearth of good local seafood places in the area.

not the oysters. And tell me where I can get better fried clams in Northern New Jersey and I'll stop going to Legal... right now, for fried seafood there's no place better.

I actually had them as part of a beet salad at Babbo on NYC last night. Thin slices of beet on the base, drizzled with olive oil and specks of ricotta cheese, with sauteed chopped up beet greens on the top. Was very good, went great with that peasant bread that they serve.

South City Grill in Mountain Lakes and Soho on George in New Brunswick are the best in my opinion... Not fried oysters, but the Jingle Inn sushi restaurant on Grand Ave (right under the Route 46 overpass) has great raw oysters. I've had them at least 3 times. Its a pretty good sushi rstaurant as well, with some unique sushi rolls. Comfy little place with great couches you sit on as you eat your sushi.