Jason Perlow

Yeah, Col Klink found some, actually. It really does taste like bacon.

Is it made from toasted black sesame? How can you tell? Smell it! What should toasted black sesame smell like? Like regular toasted sesame oil cute. We used some today as part of a dumpling dipping sauce (soy sauce, black sesame oil, black vinegar) and it was sure tasty. More of a burnt flavor to it.

I don't have that same seething hatred of TGI Fridays as I do of Cheesecake Factory though. Nobody lines up and waits for an hour to get into a TGI.

BIOLOGY Dr. Paul Bosland, director of The Chile Pepper Institute, New Mexico State University, Las Cruces, New Mexico, for breeding a spiceless jalapeno chile pepper. He gets a prize for that? He should be summarilly executed.

Drinking Riesling and other Germanic wines is tres cool. That means I've been tres cool for at least 3 or 4 years.

Is it made from toasted black sesame? How can you tell? Smell it! What should toasted black sesame smell like?

Recently, I purchased a bottle of Black Sesame Oil, made presumably from Black Sesame Seeds. Do you use it interchangeably with regular toasted sesame oil, as a condiment? Or is it used for some other purpose?

I like wakame in miso soup. I like that gelatinous stuff that they use for seaweed salad. Theres this other purplish-like seaweed that i have also had in seaweed salads, but I don't know what that one is called -- I usually have it in a lemony salad dressing. Nori, of course, being the backbone of sushi. Love it in hand rolls. which one is hijiki?

My drinking mate's comment on the Chicago Cheesecake Factory was: "wow, this place looks like vulva!" at which point we were asked to leave. Didn't get a chance to eat. Okay, now you've got me thinking a bit. What about the Cheesecake Factory is particulary vaginal? The pink and fleshtones of the decor?

Stone, primarily we use ours for storing things that we buy in bulk, like when skinnless boneless chicken breasts go on sale or if I buy a whole loin of pork or sirloin and then cut it up into chops/steaks. Also when we cook a lot of something and want to portion it out into multiple meals. We also use the vaccuum canisters a lot for veggies, such as lettuce and salad greens. Also for force marinades, which it is really good at.

Katsu-don is my favorite. Ten-don isnt bad either, but I dont like it when the tempura gets too soggy.

I like Lee Kum Kee's chili soy sauce. Adds extra zing to noodles and fried rice, and dumpling sauces.

http://search.ebay.com/search/search.dll?c...pyrex+flameware According to some of the items in this ebay category, back to the 1940's.

Specifically, we are talking about Pyrex Flameware: http://www.acorpe.com/id173.htm http://www.leaves-flowers.com/pyrex/py-010.html

Pyrex. You can use it on a gas stove. Not many people doing it nowadays though, but in the 70's it was vogue to have Pyrex cookware.

I feel confident that China 46 is the best chinese restaurant in New Jersey, and probably superior to any shanghinese restaurant in NYC. Would definitely make a top 10 list in the US.

San-J is very good, especially their Organic Tamari. Whole Foods carries it.

I have to admit I've a novice to buying soy sauces, but the subject has intrigued me of late. So in my most recent attempts at shopping for Soy Sauce, I've been looking for 1) Soy sauce without wheat or Alcohol 2) "whole bean" soy sauces 3) Organic soy sauces This has required looking very closely at the list of ingredients. So far, I have found that Japanese soy sauces vary tremendously in quality, even among the same manufacturer, so you have to examine those labels closely. Korean soy sauces for the most part do not use alcohol, and have more all-bean wheat-free sauces that are considerably cheaper than their Japanese counterparts. I also like to stay away from those which have salt added as an ingredient. For the most part, I like dark soy. The darkest you can find.

Did they add food coloring to make it purple?

Here is a recipe for Venison Stew with Gnocchi. Now THAT's Italian-American cuisine. Nice work, Vengroff.

What the heck is this?

As ever, Jase takes something good and makes it better Me- crappy brioche Jase - Prime USDA hats off to Mr P S Heh. One of my most memorable dining experiences I've ever had was at Craft in NYC, dumping some morels prepared in this way over a few slices of their prime steak. Way up there with every Lugers steak experience I've had.

Saute with with butter and EVOO, served on top of a prime steak. Done.

Armondos? The one on Main Street? Hasnt it been closed for several years and replaced with a Korean restaurant? Pizza King is a Pizza restaurant, it wasnt even on my list of stuff to consider -- but yeah, they do decent red sauce stuff and their pies are okay. I used to live literally a block away. You might as well put Big Red Tomato on that list then. For Pizza though, I vastly prefer Fort Lee Pizza on Lemoine. There's another place, Francos, off 46 in that shopping center right off Fort Lee Road that is good for low-end stuff as well.

Recieved this email from one of our users who wishes to be nameless for the time being. I'm posting this because I think every opinion needs to be heard, and lest anyone think the founder of this site shouldn't be open to criticism: I'll just say that all of my reccomendations are Italian-American restaurants, IN THE FORT LEE AREA, all of which I feel are good, but if you are looking for traditional and super-authentic Italian cuisine, a fine dining experience (emphasis on fine here) and anything other than an honest good, satisfying Italian-American meal, then get the hell out of Jersey and head towards the Bronx for Roberto's in Belmont near the Arthur Avenue area which is known for its fresh pasta dishes, or to any number of very good places in NYC -- Babbo, Lupa, Esca, Felidia, Il Mulino, Becco, etc. Otherwise, short of coming up with better recommendations than these (and I think you'd be hard pressed to, because of the utter lack of notable Italian places in the area), I think the ones I recommended are fine.