Jason Perlow

Thats a good sign. Frankly, I HATE what they've done to the Tenafly Diner. And the food sucks too.

Lou, our very own Fat Guy wrote a nice peice on Salon.com about cooking lobsters at home: Catching Lobsters Online

Wouldnt you use more or less the same batter you use for Fried Clams? on pages 92-93 of the New England Clamshack Cookbook, her batter for the Fried Clams recipe calls for Evaporated Milk , Yellow Corn Meal and Cake/Pastry/All Purpose flour. Brooke, is it ok if we post this recipe?

Its interesting, I really dont see vegetables being a huge feature of Japanese food in the way that vegetables are in Chinese cooking. Maybe its just the way Japanese food is presented in the states. To me, they always seem like garnish or condiments, or as part of sushi. Sunomono being the possible exception. And tempura. I haven't had a true kaiseki meal, so I realize I am probably missing out on a major portion of the Japanese culinary experience, having only had sushi, nabemono and ramen and fried and broiled/grilled dishes here.

awesome. Really looking forward to reading this one.

What, only two slices?

Fifi just recently posted an interesting question about her shrimp boil on a recent eGullet thread: http://forums.egullet.org/index.php?s=&act...=ST&f=3&t=20533 Any pointers, Brooke? EDIT: Please see Brooke's quoted response from the thread below.

Fifi, I posted a link to this question in the Brooke Dojny Q and A. Shrimp Boils are quite New England.

Had a HUGE meal with 10 people at China 46 on Saturday. We ordered so much stuff that we ended up coming home with a full grocery bag of leftovers and everyone was STUFFED at the end of the meal ("Ugh! I cant eat another giant salt and pepper prawn! I'm full!"). Ended up being like 25 bucks per person, the food was unbeleivable as usual. But here's the bad news guys. China 46 was more than half empty on Saturday night. Prior to the SARS fears, this place would have been PACKED. Cecil, the owner, tells me "business has not been so good lately". We can't let the most serious Chinese restaurant in NJ become threatened with shutting its doors because of paranoia. Stop in and have some seafood and Shanghainese delicacies, PLEASE.

How was business? We went to China 46 on Saturday night and the place was more than half empty. The SARS fears are hitting Jersey restaurants too, we gotta do something.

Why good riddance? I thought blue sky was the type of upscale restaurant that fit quite well in the Montclair area.

What are the 5 best places to get whole belly fried clams in New England? Which one is your favorite, and why?

Nice thick New York Strip baby.

Creates lots of carcinogens. Then again, so does barbequing or smoking meat. Or effectively cooking anything to the point of creating a char crust or grill marks.

Ah, well. Hell Steven, you were nominated and you put eGullet on the Beard commitee's radar this year. That sure counts for a hell of a lot in my book.

Same company that markets the British Royal Navy Rum, I think. I don't have a bottle of it, but yes its great stuff, I tasted it at the Penthouse rum fest this year.

$150 per person though... ouch

C'mon tommy don't be so harsh. Even Willie G. doesnt HATE a well-crafted chardonnay. Hey, the ones aged in stainless with no oak actually taste decent. He's even got a few of them at Nancy's.

Are those $350 chef knives pre-made? Or do you have to wait 3 months for them?

Good chardonnays. Who'da thunk it. It, like, has a varietal character and everything.

About the Book You haven’t had lobster until you’ve walked into a Maine waterfront lobster pound and placed your order against the musical backdrop of gurgling lobster tanks, and the clank of boat rigging. Brooke Dojny has spent her life eating great seafood in the informal, summer-only clam shacks, lobster pounds, and chowder houses of New England. Now, in The New England Clamshack Cookbook, she directs readers to 25 of her favorite Yankee eateries, delivering more than 80 world-class recipes. The charm of this book lies in more than the recipes. There is the local folklore, the pride of families who have operated these places for generations, not to mention the regional rivalries of chefs who are certain that theirs is the only authentic New England fare. Dojny includes fascinating sidebars that spotlight restaurant history, and local culinary and seafaring lore; she profiles fishermen, clam diggers, and cooks. She even weighs in on the “Great New England Seafood Debates:” whole belly clams vs. clam strips; red chowder vs. white chowder vs. clear chowder; batter fried clams vs. crumb fried clams. At heart, this cookbook is a roll call of classic Yankee cuisine. Sweet lobster boiled in seawater. Fresh, succulent cod filets fried golden brown. Delicious New England crab. Broiled mackerel. Garlicky mussels. And those wonderful lobster rolls, prepared both plain and “Frenchified.” Dojny includes recipes that showcase the extra zing Italian and Portuguese immigrants to New England gave to the old seafood recipes. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets and red bliss potato salad. And finally, an entire chapter on those famous New England desserts—apple crisp, Indian pudding, giant oatmeal cookies, and whoopie pies. Here is a book that strikes a perfect balance between pinpointing great places to eat—such as The Clam Shack in Ipswich, Aunt Carrie’s in Narragansett, and Thurston’s Lobster Pound on Mount Desert Island—and offering down-to-earth advice on how to prepare great seafood in your own kitchen. No matter how you shuck it, seafood doesn’t get any better than this. About the Author Brooke Dojny is a respected journalist, food writer, and food consultant. Since 1990 she has co authored Every Night Cooking, a regular monthly column in Bon Appetit with Melanie Barnard. Dojny is also the co-author of over a dozen cookbooks, including the James Beard Book Award-winning AMA Family Health Cookbook (Pocket Books), Beard Award nominees Parties! (HarperCollins) and Let’s Eat In (Prentice Hall Press), and IACP Julia Child Cookbook Award Nominee Sunday Suppers (Prentice Hall Press), as well as Full of Beans (HarperPerennial), The Best of New Orleans (Collins San Francisco), The Best of Chocolate (Collins San Francisco), The 5 in 10 Chicken Breast Cookbook (Morrow Fireside), Cheap Eats (HarperPerennial), The Crabtree and Evelyn Cookbook (Stewart, Tabori, and Chang), and Pasta Made Easy (Longmeadow Press). She has written articles for Bon Appetit, Food & Wine, Cook’s Illustrated, Chocolatier, Yankee Magazine, Family Circle, and was the co-author of a nationally syndicated newspaper column entitled “The After Work Gourmet” from 1987-1992. Dojny has extensive media experience and has conducted five national media tours for her cookbooks, in addition to the national media exposure she gained during her time as spokesman for Oscar Mayer Products in 1995-1996. In addition to her writing and media experience, Dojny has also operated her own catering business and was chef and catering director for Martha Stewart, Inc. She has worked as a recipe tester, photographic assistant/food stylist, and a kitchen appliance tester. In 1996, she won the Newman’s Own Recipe Contest in the Food Professional Category. Dojny is a member of the International Association of Cooking Professionals and a Founding Member of the Connecticut Women’s Culinary Alliance. She lives in Westport, Connecticut, with her husband, and spends summers on the coast of Maine. About the Q&A This Q&A will be unmoderated (no Queue) and will start on May 5. At the conclusion, Brooke will pick the 3 best questions asked, and those winners will recieve a copy of the New England Clamshack cookbook. Thanks Brooke!

I'm going to cry like a baby.

Wow. What a great article. And now I know what to do with all that mint that grows in my backyard, besides make iced tea. And Mojitos.

Oh god. I cant recount them all. rice crackers of all kinds... especially the wasabi flavored ones. Crunchy stuff covered with nori. POCKY! Pretz...

Grapes with sausage. Thats like, so Blue Hill.