Jason Perlow

Truth is I don't really. Its just on my mind because I was at someone's house recently who did and got some oil in my eyes. Dude, we didnt use oil. We rendered bacon slices in their own fat and pan fried pork chops in them.

I don't use XO sauce in my cooking. Any particular reason?

How about a recipe to use with the sauce?

The Appleton is a 250th anniversary rum that is in a special crystal decanter and comes in a special case. I beleive only 6000 of them were produced. Appleton 250 (picture link) I am not sure of the age but it is a blend. It is a very expensive rum, on Jamaica in the shop at the Ocho Rios Renaissance resort it was over $300. I couldnt find another example anywhere else in the area. It is quite rare.

It originates from Hong Kong, but beyond that I'm not sure. EDIT: Merged with older XO thread, which explains this.

Its got a ton of ingredients in it, some chefs make their own. Its a spicy condiment that has dried shrimp, dried scallops and about 20 other things in it. Heres a sample recipe for one: http://chinesefood.about.com/library/blrecipe403.htm Commercial XO sauces of course will vary in ingredients. I dont think there is a set formula for these.

Toss a spoonfull of it in with your stir frys. It works great with simple seafood and vegetable dishes, as a spicy augmentation to a soy or oyster sauce base. Shrimp with green beans (or other green veg), sauteed with a shot of oyster sauce or black bean (even a little of both), soya and XO is a good combo.

italians know how to mourn, the *right* way. Everything else is just for tourists.

I should have been born Italian.

Whats wrong with Non-vintage champagne? Or a relatively new vintage like the '96? I vastly prefer the NV Bollinger to the 1990 -- the older Bollys and most other vintage champages 10 years old or more just seem old and tired to me.

The planets werent in alignment. Shit happens.

Worst New Years Eve ever. Food sucked because our friends that DID COME didnt want to have anything with seafood in it, so we abandoned the Alaskan king crab for our friend's home made pizza that wasnt quite as good as a frozen one you could get at a 7-11. My friends arent big drinkers, so nobody wanted to drink any champagne, and to add insult to injury, my home theatre setup was completely disconnected (cause I need to get an electrician in to fix the power situation) and we couldnt watch any DVDs. And to top it all off in between bathroom breaks and snifters of Calvados I had to watch all these people on this one particular web site that I hang out on act like a bunch of 5 year olds. Fuck this. Next year I am spending Christmas thru New Years on vacation.

The Ferrara (and other Italian brands) of flavored syrups work nice as well, if you don't want to use a liqueur.

There will be no more discussion of Nick's last post. The management is taking care of it. Thanks.

Nick, I'm sure you didnt mean that to sound as anti-semetic as it will be perceived. And I'd like to ask of everyone here participating that this not devolve into a "Look! See! Nick is an anti-semite" discussion please. Yes, the site is owned and run primarily by people of Jewish descent. Fat Guy, Bux, Rosie, Mamster and myself are of Jewish extraction. Several of the other affiliates are not. This doesnt mean we condone this type of discussion occuring constantly, and we didn't organize this site to be a Jewish Foodie Club either. We've had cases of anti-moslem hate speech on this site, and when it has occured, we have clamped down on it severely, and swiftly. I'd like to take this time to note that this particular thread should be the only area on this site for discussing Jewish Dietary Laws. Fine, as it is on topic, we'll let it sit here for everyone's amusement, unless it should go completely out of control and we start seeing personal attacks. Just like anywhere else on the site. The fact that it was posted after our removal of OTC to test our level of tolerance, and not for the sake of intelligent discussion, however, irks me.

If they issued a credit card for ignorance, you'd be a Centurion Card member, Plotnicki. I trust you are done with the Jersey swipes for 2003.

Here's Karla Cook's 2001 writeup: Origin Thai review at NYT

You're gonna love the Zacapa but its not the kind of rum you can drink all the time. The El Dorado is quite a rum but let it warm up a bit first.

I guess I'm gonna have to try Origin Thai. Anyone been?

The Zardetto brut is a good prosecco albeit slightly on the sulphury side, but it works quite well, especially in a mimosa on New Years Day. They have a "reserve" one that is very nice though. If you can find Nino Franco or Canevel, kudos. All Proseccos are pretty damn good to begin with though.

You did good. Zardetto is an excellent prosecco and that Argyle is a great wine too.

A week, tops, unless your decanter has a tight stopper or if you can pump the air out.

Any French rum (Rhum Agricole) originating from Martinique and other parts of the eastern caribbean will be difficult or impossible to find in the US. All of these are artisinally produced in very small quantities and are wonderful, especially the aged ones. I beleive 6 bottles per person is the limit, but I have come back with 2 or 3 cases no problem. More than anything else they are concerned with the value of the merchandise, which I beleive has been raised to $800 from $400 recently. We had this discussion a while back on my St. Maarten thread on this board, and a lot of the personal limits has to do with proof liters, which isnt an exact science. French rhum agricole especially is much lower proof than Rhum Industriel anyways, so figure a good 8 bottles a person easy.

Unquestionably it is THE food movie, the one which makes me crave Italian for a good week after watching scenes from it. Besides the Timpano scene in Big Night, I'm also a big fan of the scene in Goodfellas where Henry is doing a voice over, and they are all packed in that little prison dormitory and Paulie is frying up sausages and steak.

This is something I think requires intervention from Steve Klc.