Jason Perlow

groan.

why is it that the original Oreos cannot sucessfully be cloned? I've had several brands of Oreo knockoffs recently, including Newman-O's by Newman Organics and the "365" brand, both sold at Whole Foods. Both suck. They cant seem to get the burnt chocolate flavor right, and their fillings are too sacchariny sweet and dont match the consistency of the original filling. Is it something about the pursuit of making stuf organic that screws up whatever chemical dynamic the Oreos have?

yo man, can anyone score me some nice 'Korns?

Here is a recipe for Salt and Pepper Shrimp. Please share your recipes with the eGullet Recipe Archive

Here is a recipe for Sephardic Charoset. Please share your Passover Recipes on the eGullet Recipe Archive

Maybe I have the wrong Pie. Isn't there a pie with tons of raisins in it? Maybe mincemeat?

I think raisins are essential in rugelach. I think shoe-fly pie is totally the spawn of satan, though.

That's true for every restaurant that has ever been.

Yeah, so what's your point?

FWIW, I actually like TVP when used as "vegetarian chicken" and "vegetarian pork" in vegetarian chinese dishes. Works especially well in Moo Shu Vegetarian Pork.

Please tell me exactly what to order here. I tried it and was very dissappointed with the extra gloppiness of the sauces. You just don't get it, obviously.

Looks to me like you got pounded for saying the chef should stop cooking Korean. I got pounded for a lot of things, but yes, that was one of them. And I still stand by it. The place was totally undistinctive compared to the hundreds of Korean restaurants in Flushing and the chef was trained in haute cuisine and pastry -- she'd have been much more successful doing something else if she was married to the idea doing of doing a restaurant in that location, or doing it somewhere else. But again, thats a subjective opinion on the restaurant. Just like Wilfrid's is about Diwan.

Go to the North Korean place (Dumpling House) or the Korean Chinese (Kings Noodle) in the Han ah Reum shopping complex in Ridgefield. If you go I'll probably join ya.

As I said, taste is subjective and everyone is entitled to their opinion. In this case there probably is no wrong -- and it is very possible the restaurant is inconsistent. Personally, I've only eaten there once, in a small group before the banquet -- but I think Rachel mentioned to me that even at the the highly lauded eGullet banquet that certain dishes were slightly off when she was there.

There is of course the matter of taste being subjective, which is certainly possible in Wilfrid's case. And not something in my opinion that is easily refutable. If you don't like something -- or don't think it compares up to other stuff you just don't. This old Chowhound thread from 1999 that I pointed out yesterday on the New Yorkan topic in which Rachel and I pretty much said that Jim Leff's favorite Korean restaurant -- which was apparently favored by critics as well, much like Diwan has -- was nothing special, we got pounded for it. I just didn't think it was worth schlepping to Flushing from Jersey, thats all.

The Saigon Republic one, as I understand, had to do with a water leak due to the heavy rain. The Englewood health inspector eats there all the time, I've been there when she's been.

At the store, when I asked for a Horlick, the person behind the counter refferred me to some ill-reputed lady hanging out on the street corner.

I dunno, is Tofu natural? Its still technically processed. I vastly prefer extra firm pressed tofu and yuba skin to TVP though.

I give it six months, tops.

For the most part I don't like raisins, but I think they go good in fried rice, with pineapple and chinese sausage.

These are called tteok. Wonderful, especially in soups but also great stir-fried or grilled with beef. Sometimes also called rice cakes. I prefer them stirfried. These are also used in Shanghainese cuisine as well.

Heaping pile of raw beef with raw egg on top. http://forums.egullet.org/show.php/act/ST/f/21/t/18921

Depending on whether you are going to a specialized korean restaurant or a full service restaurant you are going to see different kinds of dishes. but for starters, the basics: 0) Banchan/Panchan, you'll get these complimentary as sort of an appetizer. Various pickled and marinated veggies and little appetizer dishes of all sorts of little things. The most popular form is kimchi, which is cabbage that is fermented in spicy chili sauce. 1) Bulgogi and Galbi (Kalbi, Galbee, etc) marinated meats, beef and beef short ribs grilled over a fire, usually on special grill tables. Wrap with lettuce and pickled condiments and rice, with hot bean paste and raw garlic and fresh chiles. This is often referred to as Korean barbeque and there are other variations including different cuts of beef in different marinades as well as pork and seafood. 2) Bibimbap: Marinated chopped up cooked meats served over rice with various pickled vegetables and egg, sort of the Korean equivalent to Japanese donburi. 3) Jap Chae: Sauteed Noodle dish made with clear noodles, beef, and vegetables. 4) Jigae: Various kinds of stews. 5) Mandoo: korean dumplings, similar to japanese and chinese types. Can be served fried or steamed, sometimes stirfried with vegetables and filled with pork, beef, and kimchi. Also served in soup. 6) Pajun: A type of flour pancake similar to chinese scallion pancakes, but thicker and usually filled with scallions, chili peppers and various kinds of seafood.

Hazardous Material suit. What they wear in nuclear waste disposal facilities.

A couple of years ago Rachel and I got ourselves in hot water by criticising by what Jim Leff and others on that board considered at the time to be the best Korean restaurant in the Tri-State area, Bo. This was a Korean restaurant, that for the most part, catered almost exclusively to non-Koreans. http://www.chowhound.com/boards/outer3/mes...sages/2214.html Suffice to say the crux of my argument was that the American populace wasn't ready for Korean food to hit the collective mindset yet. Part of Bo's eventual demise also had to do with the fact that it was buried among 1000 other Korean restaurants in Flushing. Shortly thereafter Bo went out of business, and was lamented on by Leff several times in his short column for Slate.