Jason Perlow

True Boston baked beans are a thing of beauty. Barbeque baked beans are a close second, especially the ones at Finks, with the smoked pork bits in them. http://gonewengland.about.com/library/week...y/aa011600a.htm

Its a powder that comes in a small baby-powder or talcum-like container with a VERY strong funky odor. You are only supposed to use a very small amount of it, like a salt shake for a whole big batch of the bhel. I suppose you could leave it out. We got plenty if you want to come over and borrow some.

The $50,000 Pastry Challenge aired yesterday, January 11th -- wow, what a cool show. Some AMAZING showpeices here, especially the "Indiana Jones" one with the jungle/tiki motif made out of spun sugar. I really wish they showed more of Team Klc though, for selfish reasons. The TVFN site doesnt seem to have a time of when it will be on next, as I went through their weekly schedule listings, but Food Network often re-runs these things. Steve: care to comment about your showpeices? Pics? One of those you featured was Colleen's "marilyn" cake right?

In SAVEUR magazine's TOP 100 issue on page 53, Barbancourt was selected because it is "... distilled in French-accented Haiti from the juice of sugarcane (not molasses, like most rums.)" The last time I checked Barbancourt was NOT a rhum agricole. Anyone want to confirm this? I think Saveur screwed up. Barbancourt is great, but I'm pretty sure its a Rhum Industriel. EDIT: Well, I was wrong. I checked Ed's rum database and sure enough, it says its made with Cane Juice. I guess every Rhum Agricole doesnt have to have the words "Rhum Agricole" on the label. Barbancourt sure doesnt taste like one though, especially when compared to St. James, Bally, Dusquene, Trois Rivieres, Dillon, Niesson or La Mauny. All of the aformentioned Rhums are from Martinique though, so maybe the way the sugar is processed on Martinique compared to Haiti or the source of the sugar itself lends to a different flavor.

They are frequently used and tossed with Thai Green Papaya salad and other Thai Yums. Just mixing them about in the salad and letting it sit a few minutes with some acid (like a lime juice or other dressing) should introduce the extra moisture required to get them out of their dehydrated stated.

Fresh_a, a concierge in Paris, has agreed to share his knowledge and experiences with eGullet members. Fresh_a describes his employer as a luxury hotel and has added that it is perhaps a contender for the best hotel in the world. It should be understood that he needs to be discreet about exactly who he is, and where he works. Please respect that when asking your questions and understand that queries that breech this understanding or are indiscreet will not only fail to be answered, but may discourage his continued participation. Beyond that caveat, there is no particular limit to the reasonable topics you may cover as long as you have good reason to believe he has knowledge or experience you feel he can share. Questions may be posted directly to this board. There is no limit to your participation, but we ask that each question, or each topic with multipart questions be posted as separate posts and that you don't hog the board. You may respond to fresh_a's replies, as may other members. To begin asking questions and to jump to this special forum CLICK HERE

We've had a discussion of "loomis/noomi" before on the site: http://forums.egullet.org/index.php?act=ST&f=41&t=8726

The only places I have been to in the last year that were on my previous list are America, Casa Vasca, Hunan Cottage, La Vecchia Napoli, Kinara, Bennies, Hae Woon Dae and White Manna. I would replace Casa Vasca with Tapas de Espana, Hunan Cottage with China 46, Hae Woon Dae with Koreana. White Manna is irreplaceable. La Vecchi Napoli definitely does not deserve to be on the list anymore after our last experience, I am sorry to say.

The texture and appearance of Batali's crust is spot-on accurate according to the traditional technical terms of the genre There is actually an episode of Mario Eats Italy where he visits Napoli and goes to the pizza shop that started it all. From what I can tell, the Otto pizza seeks to emulate this exact style. Of course in Naples at that particular pizza shop where they invented the Margherita Pizza they dont have all kinds of different pizzas with interesting toppings (I seem to remember from that show 2 or 3 kinds total served there), but everything else from what I can tell seems to try to duplicate the genuine Napolitano pizza experience. Whether New Yorkers will appreciate that for what it is remains to be seen.

I think as far as the crust criticism goes we have to assume that because this is the first week of operation, the pizza making technique has not been fully "tweaked" yet. Just imagine what this stuff is gonna taste like after he finishes beta testing!

Yes Nina, please.

And whats on the lower right? A foccacia?

Whats the pile of green stuff in the upper left that appears to be plated in basil olive oil (or a REALLY green first pressing extra virgin)?

There are supposedly some really good brandies made in the dutch style in South Africa. KWV makes a 20 year old brandy that is supposed to be really, really smooth. BTW I also hear that they got wild boar salamis there that are outrageous.

Also good on that front is the pineapple fried rice. While not quite as delicious as the special fried rice at Saigon Republic, it's still beautiful in its simplicity (and if I'm just in the mood for pineapple, it beats Saigon Republic's fried rice!). Yes the pinapple fried rice at Wondees is great. The thing about the fried rice at SR is you have to ASK them to make you the special fried rice. Its not on the menu. So you have to tell Joe "Make me the special fried rice you make for Jason from eGullet" otherwise you wont get the SPECIAL stuff. The special one has the kitchen sink in it including chinese sausage.

wow, interesting stuff.

Well, Pad Ped would not have been my choice of dishes. If you wanted something spicy I would have done Gang Keow Warn (green curry) or Beef in Red Curry if you were gonna go for a beef dish. All of their traditional curries are very good. The Larb is supposed to be a little on the cool side, espeically if you order it very spicy. The bean thread pad thai is VERY good there, as is the Kee Mao noodles, ordered with sphagetti or the flat rice noodles. Their noodle soups are very good espeically the chicken curry noodle soup. Appetizers I would definitely look at their soups and definitely Moo Ping, the Kharnom Jib and the Curry Puffs.

Pho is TOTALLY where its at for determining the value of a Vietnamese place, as we have said elsewhere. Its the first thing I order (along with cha gio spring rolls) the first time going to a new restaurant.

Does anyone have any recipes for middle eastern dishes that are UNIQUE to Iraq?

Garcia if you can, try to get ahold of basically any "Rhum Vieux" from martinique. The French rhum agricoles (made with sugar cane juice) are very, very different from those made from rums made from molasses, they are much more like cognac in flavor profile.

Its really nice with ice, and especially coca cola. I definitely prefer Anejo Reserva for sipping.

Oooooh pretty. Stainless. 700watts!

Blah. Now theres no reason to go into Teaneck at all, save for the occassional desire to go to Taipei Noodle House.

The difference between Mario and the others on TVFN is that Mario is still a full time restauranteur. To my knowledge he hasnt been taping any new stuff recently, has he? With the exception of the heavy travel intensive shows like Bourdain's, most of those shows seasons are taped in like a week or two weeks time, I think. Mario Eats Italy was filmed a long time ago over the spring or summer of 2001 and there arent any new ones. Liza: is he taping any new Molto Marios?

never been but I heard Serenade is really nice. I'd also investigate Pierre's.