Jason Perlow

Why not just freakin go there and take pictures of them making it? I see TDG article.

Fat Guy used duck fat to make his contest-winning potato latkes at the Beard House latke competition. See: Fat Guy in James Beard Latke Competition

can't you just call them up and ask them for the real recipe?

I'd like to thank Amanda for her participation and her candor in the Q&A this week! Our best wishes go out to her and best of luck with her upcoming book!

Omlette made with Klink Kielbasa and caramelized onions sauteed in rendered smoked pork skin fat. Cornbead and fresh squeezed grapefruit juice.

My favorite eggplant dish, bar none.

The very simple Spanish mushrooms Al Ajillo is my favorite mushroom dish. Mushrooms sauteed with lots of garlic, olive oil and a dash of spanish paprika, with a shot of spanish brandy to deglaze.

When I was in Vegas during COMDEX last year, I also went to Lotus of Siam on two different nights. I also had the Northern Beef Larb, which was probably one of the single best thai dishes I haver had. Definitely get this one as hot as it goes. Their Pad Kee Maow seafood noodles are also fantastic.

Cash only but they have an ATM up front.

Why? There is a heat saturation level that adds diminishing marginal returns to the enjoyment of a dish. And that also goes for people who are very tolerant of chile heat. 500,000 scovilles is unimaginably hot. thats like super concentrated essence of Red Savina Habenero. 10 million scovilles is pure capsaicin.

Stew Leonards $2 a jar marinara sauce is pretty damn good, once you doctor it with other stuff.

You mean its like walking through a dystopian futuristic city with gigantic buildings a mile high, sitting among factories belching noxious gases, with wafts of steam coming out of the sewers, indian music playing in the background, with lots of Asian people wearing gas masks and raincoats running around on bicycles, and everyone talks like they came out of a 1940's detective movie? Yeah, I can see that.

This is not that weird. I've heard of using White Castle hamburgers chopped up as a poultry stuffing. http://www.whitecastle.com/craveobilia/cra...asp?id=1&rid=11

Food Talk. Now.

Yup.

We went back again last night -- and were able to confirm that the place is a North Korean restaurant from the actual name of the place, which appears transliterized only on the credit card receipts -- "HWANG HAE DO" which is the name of a province in North Korea. While many of the dishes are similar to their southern counterparts, there are some subtle differences. For starters, it appears they use a lot more chile pepper than they do in the south. Also, in their barbeque dishes, they forgo the lettuce wrapper and instead use paper-thin slices of daikon radish as well as a stack of flat, square rice noodles accompanied with a more chile-laden bean paste as well as a salty, garlicy condiment. In addition to the different method of eating barbeque, their bulgogi in particular -- Yook Soo Bulgogi -- is closer to a sukiyaki, as it is cooked in a broth. I'm intrigued by North Korean food and this restaurant. Anyone else tried it yet?

About Amanda Hesser Amanda Hesser is the author of The Cook and the Gardener (W.W. Norton, 1999) which won the IACP Literary Food Writing Award. She joined the staff of The New York Times as a Dining In/Dining Out reporter in July 1997. At the paper, she writes about dining trends, wine, cooking technique and foods from around the world. In 2001, she introduced the "Food Diary" column in The New York Times Magazine. Amanda lives with her husband in Brooklyn Heights. About this Q&A This Q&A will be fully moderated (MQ) and will have a limit of 25 questions. We will be approving questions from each user one at a time -- additional submitted questions will remain in the queue unless there is additional room for more. There are no restrictions on followup questions but we ask that you be conservative.

Rachel: the commercial syrup we have is the non-alcoholic version that was sent to Spirit of Hartford as a sample and my understanding is it is about twice the sweetness of the finished product, so I think we should reserve judgement of the commercial Falernum until we get the correct imported version.

That is the real answer, Nina. Steven spent several hours with Mario on opening day and he told him it was a pizza recipe from Sardegna.

Jason, you have chosen this place that we call eGullet. There is no escape. Don't remind me.

Then lock me up and throw away the key, cause I don't wan't to be right.

Nothing of the sort. Osso Bucco restaurant in the East Village -- fairly standard italian-american stuff. I didn't pick the place.

I really wish someone would fix that broken record already.

A carbonara in the traditional fashion, you mean, not the cream-laced one. A raw egg/romano based sauce with parsley, lots of pepper and the crispy sauteed guanciale. Spaghetti or fettucine.

Why bother with bringing US ham to the UK when there are plenty of good German, Italian and Spanish ones that are probably easily accessible to you?