Jason Perlow

We made a slightly-modified version of KatieLoeb's Sephardic Charoset this morning (used some leftover primitivo and kedem grape juice, pecans instead of walnuts) This is the BEST charoset I have ever tasted. If we have any left over, I intend for Rachel to use it as a rugelach filling.

I've had Tantan Men. Its great, the spicier the better. Shirunashi Tantan Men looks a lot like a korean-chinese noodle dish thats's very popular.

I like ramen noodles in white pork broth. I think that's kyushu style. And of course, curry ramen. I also like nabeyaki udon soup, with shrimp tempura and mountain vegetables.

I like the red miso one.

I think we spent $129 on the 1200 watt Jumbo SHARP unit at Sears. It was a countertop model and fits in the hutch we made for a microwave in the combo library/desk area in our newly redone kitchen. They have much more expensive ones, especially the over-range units, but it doesnt make much sense to me to get one that pricey.

Hey Jim/Craig, am I gonna have to start smacking the two of you around or separate you?

Chanukah is also a festival.

Here is a recipe for Microwave Risotto. Thanks Jim!

Savory Sauternes? You learn something new everyday.

Check out the wines from the French region of Saussignac too. Very similar to the Sauternes, but a little different. They use the same semillon and muscadelle varietals as Sauternes and are generally speaking better values as dessert wines. http://froogle.google.com/froogle?q=saussignac There are some interesting Semillons from Washington state too.

Do you suppose you could construct a similar recipe on the Recipe Archive?

The biggest volume one.

We recently replaced our 9 year old 600 watter with a brand new 1200 watt SHARP. Still, we primarily use it for reheating food, and sometimes rachel uses it to cook steamed vegetables. I occassionally heat cups of water in it for tea, although nowadays we are making tea a whole pot at a time. Our Cuisinart convection toaster oven, however, gets much more general purpose use than the microwave.

Oshinko is a type of pickled radish, its yellow in color. Used as a condiment for rice and sometimes used in sushi.

In regards to finding a Manhattan quality fine Italian restaurant in Bergen County, the word Quixotic comes to mind.

Holy Snikeys.

So what about Horenso no Goma ae?

acidic? ohitashi is made from dashi soy and sometimes mirin We're talking about the spinach dish, right? In japanese restaurants in the US, I can taste the dashi in it, but its got some acidity.

No vinegar in Oshitashi? What makes it so acidic, lemon juice?

Here is a recipe for Bood Orange Laurel. Here is a recipe for Meyer Lemoncello.

Come over to the house and try the stuff from those Brigittine monks. Its awesome. http://www.brigittine.org/ Theres also a really good candy store by the Garden State Plaza, right off the 17 S exit ramp

Well, not all grapefruits are bitter. Even Florida grapefruits are pretty sweet, especially the Ruby Reds. Jamaican Grapefruits and Uglifruits however, are characterically sweet. In Jamaica, a popular beverage is Ting, a soda made from the Jamaican grapefruit. I get it here sometimes at caribbean groceries and jamaican patty bakeries.

Oshitashi.

Damn. Is this the first time a NYT four star has closed down?

Its a Jamaican grapefruit. We had one about a week or so ago, its not bad. Really easy to peel too.