Jason Perlow

Panang curry is a type of red curry, yes.

I must say that I really enjoyed dining outside at Robertos, even in the shitty weather. I can only imagine what it might be like in good weather.

How to Cook Everything: Simple Recipes for Great Food by Mark Bittman. 900 pages long, tons of stuff, great general cookbook. Won tons of awards. And hey, its on sale at Amazon! Or find a vintage copy of The Joy Of Cooking (not the new edition) at a used book store.

Interesting. I've lived in the area for 2 plus years and yet I've never been to Baumgarts. We just keep eating at all the serious Chinese places, like China 46. And you went to Jersey and DIDN'T invite us? Bad boy.

Has anyone heard any sad news about these two restaurants lately? I just heard from a very credible source that these two are in serious danger of closing, if not have already gone into shutdown mode. *** NOTE THAT THIS IS PURELY A FORWARD-THINKING STATEMENT GIVEN THE CURRENT ANTI-FRENCH CLIMATE AND THE ACTUAL VERACITY OF THE RUMOR HAS NOT BEEN ASSESSED ***

Leonards recently did a HUGE makeover and I hear they brought in some decent culinary talent: http://www.leonardscatering.com Over the top, even on their website! I love their food pictures, especially the one of the GIGANTIC pile of shrimp. Now thats what every Jewish wedding should have baby. Leonards is right up there with the Colosssus of Rhodes, the Tomb of Mausolus and the Temple of Artemis, except that somebody forgot to destroy it.

Say chello to my leetle freind. Are ju talkin' to me? Did ju feed my wife? Did ju feed her, huh?

Maybe so, but for me, Lakeville and Northern is too close to the bizarro world of the Great Pink Brick--Leonard's. Hey David, you stoked my memory. There WAS another Silver Moon on Union Turnpike. Near St. John's as you mentioned. What's the deal with that? Are there so many diners in the NYC environs that they had to double-up on names? I'd happily settle for just one in my currently removed location. Whatever the fuck it was called. PJ He's right about the other Silver Moon near St. Johns. There was another diner on Union in Flushing near the old White Castle, but I forgot its name.. unless THAT was the Silver Moon? All I remember was it was the first place in my life that I had kasha varnishkes. They made a good one there.

I would tend to agree with that, but when Mcdonalds switched to vegetable oil from beef tallow, they pretty much screwed the pooch on their fries for the most part. They now use some kind of beef flavoring to get a similar desired effect. I'm partial to the fries at Nathan's franchises. Totally different kind of beast. Also, I think Chik-Fil-A (a southern chicken sandwich chain, which has a few locations in NJ) makes really good Waffle Fries.

Apparently, Kirin Ichiban is actually made in the US by Anheuser Busch in Los Angeles. So... Its Budweiser? http://beerandhockey.com/Kirin%20Ichiban.shtml

Really? I thought it was as common as Budweiser! Do you mean the regular Kirin or the Ichiban? http://www.bento.com/beerfest.html Is a cool article on Japanese Microbreweries. I wonder if any of them can be found in the US.

Here is a recipe for Muhammara.

Sliced London Broil Au Jus sandwiches with sauteed Holland Peppers and Portobello Mushrooms with Oven-baked Idaho Potato Steak Fries.

Wait a minute, are you guys saying that Chicago pizza is not synonymous with deep dish? You can actually get New York style pizza in Chicago? Personally, I actually enjoy the deep dish style, once in a while. I like the Lou Malnatis and original Ginos.

I forgot that I am a sucker for Kirin Ichiban. I don't know much else about other Japanese beers besides the regular Sapporo, which is far less common than Kirin is here in the states.

The stir fried one with the julienne vegetables in spicy sauce is really the best one they do.

Here is a recipe for Chimichurri.

Theres a turkish sauce/dip thats made with red peppers, tomatoes and walnuts, but its name escapes me. Its awesome with pita bread.

Kinchley's Tavern, yes. Perhaps the best pizza place in Northern NJ.

RZ Centenario, hands down, served neat. You sure as hell never want to mix anything with RZ Centenario, its a terrible mixer. HC7 is primarily a mixing rum and should be cut with ice if sipped straight. HC Anejo Reserva is better for sipping than HC7, but I still like it with ice.

Actually Kathi, probably my first meal in North Carolina when Rachel and I come down in a month or two to buy furniture, Barbeque will be my first and probably my second meal. And maybe even my third. However, after I am sick of it, you and Varmint are more than welcome to show us what else you got.

Sake, although I am more likely to bring Soju to a local sushi restaurant now.

Golden Dipt Seafood Fry Mix can be found here on McCormick's web site: Product Detail - Golden Dipt Seafood Fry Mix NetGrocer.com has it for $2.49 a box.

Here is a recipe for Fried Clams (From the New England Clamshack Cookbook).

Damn, can't we put him in a tank, sedated with his brain running in perpetual la-la land like those convicted pre-crime killers in Minority Report? (sorry, just saw the DVD)