Jason Perlow

sliced Steak sandwiches on toast, with a mayonaisse/mustard/white horseradish sauce. Serve with a double bock beer or a burgundy. Yeah. or, get some onions and peppers, sautee them up with some olive oil or neutral cooking oil, throw the sliced steak in there for a minute or two. serve on warm tortillas with freshly made guacamole and sour cream and chopped hot chipotle peppers.

But where the hell do you buy the Grade B stuff? Even in gourmet supermarkets, usually they only have the Grade A.

Uh let me guess, the chang mai episode? Me love you long time? With requiste cheesy Full Metal Jacket or Year of Living Dangerously ripoff in the opening sequence? Pretty please?

Thats a cool website, Kris. I love ALL kimchi but I particularly like the ones made with radishes.

Theres no coconut milk in the rice, just coconut shavings. Rachel will post the recipe soon on recipes.egullet.com

Tom Kha soup with mushrooms (not shown) Thai Green Curry with Sliced Blade Steak, Snap Peas and Eggplant In the wok. Plated, over coconut rice:

But that Verti Marte sandwich WAS fucking great. It looked that way. I'm definitely getting one the next time I am down there. How would you say it compares to the Central Grocery one? It looks massive. I was a little disappointed in the show, though. I expected you to hook up with some late night over-over-the-hill go go girls and have them drag you around to their favorite haunts. Wild Bill though, was precious.

Yes, we used a nonstick for the actual tortilla-cooking part

heres another cool page (in Spanish, so use babelfish.altavista.com to translate it) with more technique. http://www.alamesa.com/novatos/nov02.htm

Well, its certainly not the supertraditional "puro" one, no. I think its a legitimate tortilla within the confines of spanish flavors, though.

After following the suggestions of our good members here, I think we have finally perfected the technique. Here are the results: This particular tortilla has potatoes, onions, chopped serrano, chopped canned spanish peppers, and the eggs were infused with saffron. The indivdually plated serving is on top of a slice of toasted challah, with a shmear of mayonnaise and a garnish of canned Spanish pepper.

Steve is correct about White House, but don't go there with a group of six. The booths there arent big enough, the place is tiny and there are usually huge waits to get into the joint. Forget about it. Here's something we posted about on Chowhound in 1999, hopefully, some of these places still exist:

ok...now I am really cllose to hiring a babysitter..describe thes dogs in the best way you know how, jersey Board, and I'm leaving these kids behind!!!LOL. Hey, come on, Tommy needs friends.

a. When I was about 10 years old at King Yum restaurant in Hollis Hills, Queens. b. My local take out joint. c. I expect the shrimps to be big, juicy, plentiful, and not overcooked. I expect there to be lots of ground pork to be in the sauce, with chopped scallions, and not too much egg white. d. I expect the sauce to be rediculously gloppy, but white. e. its totally Americanized.

Dude, besides the Portabello sandwich, what the hell else can they order? Chicken?

You need to go to an Italian bakery. Alternatively, its called an Italian Cheesecake.

Oh I gotta get me one of those.

Hey Shawty! Did you notice that the official eGullet cocktail now has a very Bajan ingredient? http://recipes.egullet.com/showrecipe.php?r_id=109

Rosie, for crying out loud, no wine with rippers!

Or BBC Canada. I'm surprised there is even a need for them to run a BBC Canada, theres ZERO US-specific content on BBC America. I get it by DirecTV satellite...

I can't wait until this hits BBC America.

Yeah, we're in.

Manhattan is a WHOLE different ballgame David. If they don't cater to non-Japanese they go out of business! North Jersey and the burbs are a rather unique situation because in Fort Lee/Edgewater/Palisades Park/Leonia/Englewood/Paramus and in the greater Bergen County area, we have many Korean and Japanese companies with their US offices headquartered here -- Samsung, LG, SHARP, SONY, Toshiba, just to name a few, and many executives and their families stay here for extended periods or settle here permanently. Both of these communities want their taste of home, and as such, have their own restaurants, shopping malls, etc. However, there are not many Japanese-run restaurants -- naturally because most of the ones here are working for these companies. The Koreans (and to a lesser extent, the Chinese) by and large have capitalized on catering to a mixed Korean and Japanese and American clientele with sushi and combo korean/sushi places (korean food is a popular ethnic cuisine in Japan) -- and have been able to form stable long-standing businesses because the Koreans opt to stay in the US and raise their families whereas many Japanese go back to Japan, typically after a 5 year stay. I've spent 3 years of my professional life on and off working at two Japanese companies, I know the routine quite well. So for the most part, what Japanese-run businesses that remain are VERY insular, they don't want loud obnoxious gaijin or even Koreans or Chinese walking in and ordering california rolls or tempura-whatver. They dont advertise for the most part and as such, only Japanese know about them. You do get the occasional Japanese business owner that opens a "status" sushi restaurant in a predominantly upper-middle class town (like the very fine Umeya in Cresskill) who caters to everyone, but they are few and far between. The main holdout and last bastion of pure Japanese shopping/eating is of course the Mitsuwa shopping plaza in Edgewater, which could almost be deemed as a tourist attraction, but even that is in decline now that the Han Ah Reum Korean MEGA-supermarket chain opened 4 stores in the area and has terribly undercut their prices on virtually identical goods. The Japanese are proud, hardworking, and warm people once you get to know them, but for a high tech modern asian culture, they can still be very 13th century compared with their peers.

We frequently get it at our favorite local place sauteed in oil with garlic, along with big shitakke mushrooms. Would go well with oyster sauce too, I think.

I happen to think chinese and korean sushi chefs do an excellent job, provided they have been trained in the tradtional manner. Virtually all of the sushi restaurants in New Jersey are owned by either Chinese or Korean families. Very few are owned by Japanese, and for the most part, the ones that do exist are insular and regard caucasian and non-Japanese customers as unwanted aliens, are not customer oriented, and are not as fastidious with cleanliness. Overall, 9 times out of 10, I'd much prefer to be a patron at a Chinese or Korean-managed sushi restaurant. Many of these Chinese and Korean sushi places also hire a Japanese sushi chef to supervise the assistant sushi chefs.