Jason Perlow

TBA's and Beerenauselese are heavily affected by noble rot. The best guy to ask about this regarding Eiswein would be Willie Gluckstern though.

Its a very smoky rum... imagine Extra but with almost twice the years on it. I gave some to a single malt freak friend of mine and he thought it was one of the best Scotches he ever had before I told him what it was.

I have 2 at the moment... Its a pricey rum. If its imported into the US, its in really, really small quantities.

He's buying the Kansas City cut of ribs. I dont think he's getting the whole animal from his supplier.

Arent babybacks beef?

Kampyo: pickled gourd used with many rolls

Like I said, if you disregard the atmosphere and stay away from the dubious high ticket items, you can actually have a pretty good meal there. Considering all the horrendous food on the main RT 4 Paramus shopping drag, if traffic is bad and you are stuck in that area, its a good respite for a nice bowl of pasta.

Pan Seared in olive oil. Balsamic reduction is a common preparation as are any number of asian type sauces. Citrus juice in the sauces to add acidity works real well. I also had them pan seared with a apple cider buerre blanc at Rosemary's recently in Las Vegas, it was awesome done that way.

When I get rich, I'm going to start a Vietnamese Seafood Restaurant called Phuket All Crab House.

The problem here is coming up with quintissential SF experiences and coming up with good food. Thats not an easy thing to do. While there are probably 50 really good restaurants in SF, none of them capture the SF experience though. Chinatown -- thats probably a safe bet for quintissential and finding a good bite, but as to where?

Theres also this really old Bar/hoffbrau carved sandwich place that makes huge fresh roastbeef, turkey and ham sandwiches on big chewy rolls. Its called Tommy's Joint and its a real dive. On Geary and Van Ness.

And fucking, well, that's like, dessert. Especially if you can watch the crabs do it. Okay, I'm done with that.

Maybe you're easily impressed, Jason. It really doesnt take too much to make me happy. A good bowl of chowda, and a heap of crab meat. I dont care if its in the most touristy part of San Francisco or in the middle of Beirut. If its got Chowda, with edible sourdough bowls, and heaps of crab meat, I'm there.

Bill: you should go visit the ITS-IT factory. Its the definitive San Francisco novelty ice cream. I dont think they even use modern manufacturing methods.

This is a delicacy with which I am not familiar. I have so many questions. They have them on sale at Fairway Market.

You are so wrong on this, Soba. I know plenty of foodies in SF who eat at the wharf to grab crabs and chowder all the time. Hell to get my crab fix, I do this every time I am in town. Yes, its loud. Its touristy. But its got good fucking crabs and chowder, what the hell else do you want?

The thought of sending someone to Fisherman's wharf for the actual San Francisco experience seems to me like sending someone to South Street Seaport for the actual New York experience. The wharf is for tourists. Yes, but you cant actually get decent seafood in South Street Seaport. I'm talking about the Pier where Aliotos is where all the street seafood vendors are. You can actually eat quite well there.

Bill, you going over to the Chronicle? As to SF experience... Taditch Grill. Oldest restaurant in town. Cioppino was born there. I actually like the cioppino at Aliotos on the wharf better though. The actual SF experience is sitting down at the wharf, finding a cheap vendor right there with some crabs and some chowder in a sourdough boule, and getting your hands dirty.

After reading Jason's post, I'd say that's a good assumption. We didn't try the steak, obviously.

yes, this will also work well. Even better is mexican unsweetened chocolate blocks used specificially for making mole, but good luck finding them in England.

typical seasoning components for mole poblano. Works great in chili.

Try adding some chiles. Hence the name, "chili con carne" Chop up a few serranos, jalapenos, or if you have balls, some habaneros or jamaican scotch bonnets and throw them in the pot with everything else. I'd add some smoked, dried chile pepper as well (chipotle, pasilla, whatever you got) Then add a touch of cinnamon and a square or two of dark unsweetened baking chocolate. No joke. A dash of cumin. Serve this with the pan griddle cornbread w/bacon discussed earlier in the week. Cut off a square of the cornbread and ladle the chili over it. Oh man.

you're joking, right? for real? what NYC restaurant do they own? candela? how's the wine list? I'm not joking. Beleive me, I didnt want to walk into the place but we were hungry and were in the area -- and I wanted to go in for eGullet research purposes. Yes, they own Candela. Wine list appeared reasonable and they had some good stuff on it, but I dont recall. I had a fettuchine bolognese, it was quite good. Rachel had an angel hair primavera and it was one of the best versions we've ever had.

Believe it or not, we recently had a meal at Caruso's Tuscan Grill in Paramus (RT 17) and it was surprisingly good. I was skeptical because it LOOKED like a chain (it is now in the same huge commercial spot that a chain mexican place was in, Jose Tejas) but in acutality it is only one of two restaurants owned by the restaurant group in question, the other being another upscale Italian place in manhattan. Pasta dishes were actually quite good and decent value.

Jason, I know what you're talkin' about. But maybe you were jivin' and I missed it? As far as the oven those pizza's are being cooked in..... If the fire isn't made in the oven where the food is being cooked, I've got my doubts. Nick: I meant it as "dammit, those New Haven bastards have no right to take artisinal pizza away from New York"