Jason Perlow

So is matzo. Its not about wheat flour, its about how its handled and the amount of time in the oven. Thats why its better to stay away from it. Right, but Matzo is made from wheat flour. It sure as hell isnt a pappadum or Ka-Me rice cracker. from Kosher Today Newspaper Archives, "Newish Jewish So What's New In Matzos?"

Yeah, I am pretty sure Lugers uses fresh spinach.

Tonkatsu and Kushiagi. Ebi and Oster Fry. Any kind of tempura.

http://www.recipezaar.com/search/getrecipe...?id=25933&path= I've seen a few that have nutmeg as a spice, such as: http://www.recipezaar.com/search/getrecipe...?id=20971&path= some use cream soup bases: http://www.recipezaar.com/search/getrecipe...?id=23266&path= and then bay leaves and cloves: http://www.recipezaar.com/search/getrecipe...?id=31045&path= flour appears to be a common thickening agent.

Lots of butter and cream, sauteed garlic, sauteed shopped spinach, immersion blender. We should definitely compile a couple for the eGRA.

Its a damnned good one, to be sure, but a larger amount of cream than I would like. Same goes for Gage and Tollners. Luger's I think has an appropriate ratio of spinach to dairy. Its got my vote.

Meson Madrid was disappointing the last two times we went, which was probably over a year or two ago. Soggy and floppy patatas fritas, overcooked seafood. Tough steaks. No point in going with Tapas de Espana being so close.

Yeah, even I'll admit to liking these. Rachel made some with high grade chocolate once, although, come to think of it, probably invalidates them as kosher for Passover.

We have cheap IKEA shelving downstairs in the basement that we put up when the kitchen was being redone. I doubt Rachel will ever take them down, they still have all sorts of crap loaded up on them.

You should post it on the eGullet Recipe Archive. I would be happy to, but I'm waiting for a clarification on posting recipes from published (and copyrighted) sources. By the way, who are you "eGullet Staff"? No fair hiding behind that curtain. Its me, sometimes I forget to log out.

Totonnos Pizza, although some have said that it isn't what it used to be.

Well, mayonaisse seems to be a popular condiment for fried dim sum dishes, particularly involving shrimp.

Its okay. No comparison at all to Tapas De Espana.

Never been there. Is it a SERIOUS Chinese restaurant?

These are really good suggestions, Double0. Crazy question, but does anyone know if there is a Phyllo that is kosher for passover? If its considered to be leavened, then probably not, but if it is, you could make stuff like baklava and various other honey-flavored Middle Eastern things.

I would also try Mazurs in Lyndhurst, who always does a nice job on their regular baked goods. http://www.mazurs.com/

You could try your luck with some of the kosher bakers in Teaneck. I don't think I've ever had a Pareve cake that was "decent" though.

Meyer Lemon Zest. And whats the name of that condiment that they frequently serve with Osso Bucco? And MeyerLemonade.

Bacardi Anejo is my standard Rum and Coke mixer.

anyone have any sources for fresh wasabi besides https://www.freshwasabi.com anyone try freshwasabi.com's products?

Fat Guy and I ate their yuke a few days ago. they do a magnificent job.

Here is a recipe for Jerk Chicken.

Kang Suh restaurant, 1250 Broadway, NYC. Excellent coal-fired barbeque as well and the place is open 24 hours.

So theres a hot dog inside the crust?

The korean pizza looks good. But a seafood pizza with MAYO? Auugggh.