Jason Perlow

http://forums.egullet.org/index.php?act=ST&f=72&t=3649

Pasta crust.

Sounds similar to a Caipirinha or a Ti Punch, but made with dark rum. The key being the lime flavoring. Probably closer to a Negro Mojito but without the soda and mint. I'd call it a Rum Margarita.

A Demerara rum is produced in Guyana, using sugar cane that comes from the area near the Demerara river in Guyana, with the casks and rum sometimes aged out of the country. It has a somewhat unusual pot still distillation process which separates it a bit from regular industrial rum or french style rhum agricole. The major producers are Demerara Distillers (El Dorado), Cadenhead and Port Morant.

MSG rules.

Its funny, I had this whole rice discussion with my Chinese/Korean friends yesterday, and while they don't currently own a rice cooker, they want to buy a Zojirushi shortly. If youre gonna buy a rice cooker, I've been told Zojirushi is the one to get because apparently they have cornered the market on their Fuzzy Logic cooking technology and have a patent that nobody else can use. Zojirushi Neuro-Fuzzy Rice Cooker on Amazon

Cote du Rhone. Burgundy. Beaujelais. Pinot Noir. Nebbiolo. Sangiovese. Spanish Rioja. You want a big, strong macho red with a shitload of tannins for astringency to handle cutting the fat in a huge chunka meat.

Dont get discouraged. Even with a $300 Il Gelatio, Rachel and I encountered the same exact problems you did the first few times. It requires a lot of trial and error to tweak the recipe for what the machine can handle. Its Ice Cream Alchemy.

We got sick of people bugging us.

Ben and Jerrys uses hydrogenated vegetable oils and other stuff for softening ingredients, and they too are classified as a superpremium ice cream. At least they admit it though. go to this page and do a search on "Product" (no search text) http://www.benandjerrys.com/ca/

Hell yes they use additives. It may be a superpremium but they still have to use those things, even though it isnt listed on their ingredient list.

Adding eggs makes it a frozen custard, not a true ice cream. But you can add egg yolks when cooking the batter, that will make it a little richer and closer to the "french vanilla" ice cream spec. You'll have to temper it though, otherwise you will end up with scrambled eggs in hot cream. Yick. If you are serious about making your own vanilla ice cream mail order the beans. Extract is good but if French Vanilla is what you want, you wont be able to duplicate the taste without the beans.

30 bucks for a order of egg rolls? Eddie, there had better be truffle shavings or Russian Ocetra caviar in those suckers.

Adding a spoonfull or two of marmalade doesnt affect the flavor profile of a strong vanilla bean ice cream. We've done this several times with very good results.

Yep. I meant pectin.

Theres no pectin in your mix. You need some in the custard during the setting process. The next time you make it, put in some jam or other kind of preserves (a little bit of peach jam or orange marmelade) and then refrigerate the batter to let it set for several hours after cooking it in the pot. pectin is essential for preventing crystalization in ice cream. Also, do not process the ice cream to the point of freezing it entirely. After you process it into a semi-hardened state, at the theshhold point of which is is soft serve, you want to take it out of the machine, put it in a container and then in the freezer for it to finish congealing.

Our thanks go out to Chef Ripert for taking his time out of his busy schedule to answer all these great questions!

Thanks to Dale for a great, and informative Q and A session!

Yes, I forgot about Hunan Cottage. Also, outside of the Chinese/Korean, you definitely want to go to Saigon Republic in Englewood for Vietnamese and Wondee's for Thai in Hackensack.

For god sakes, China 46 in Ridgefield Park for Shanghainese. If you are closer to the city and want go check out a movie in Edgewater, try John's Shanghai. Silver Pond in Fort Lee for Dim Sum. They also have a fresh fish tank for other hong kong style stuff but generally Dim Sum is what they excel at. For Korean definitely Koreana in Fort Lee, they are the most westerner friendly korean in the area and in my opinion one of the best. Also "Dumpling Restaurant" attached to the Hanh Ah Reum shopping center in Ridgefield for killer Mandoo Gui (fried dumplings) and dumpling soups and stir frys. I'd also check out Myung Ga "The Light House" Tofu in Ridgefield right next to the shopping center for cheap barbeque -- they have short ribs and bulgogi for $10 a plate if you have them cook it in the kitchen. They also have good tofu soups.

ground yellowtail dumplings That sounds a lot like gefilte fish...

I definitely have to get back there.

yes, even the Castillians say I sound Cuban. Six months at the University of Salamanca didnt help my accent much.

Jo ablo Cathtellyano.

really? Lisp and all?