Jason Perlow

dang. That sounds like serious food porn.

1) Go to supermarket. 2) Find box labelled "cracker jack" 3) Share and enjoy.

1) Get a whole bunch of chiles 2) get a pan 3) turn heat to high on burner 4) add about a half inch of vinegar 5) throw in chiles and stand back 6) when chiles soften remove 7) throw chiles in blender 8) add salt and pepper to taste / garlic / seasonings 9) Optional: throw in other fruits and veggies, such as cooked mango, cooked carrot, tomato paste, 10) blend well 11) taste 12) review step 8, add more vinegar if necessary 13) bottle sauce, refrigerate and allow several days for flavors to mingle

Got a recipe for these? I personally have never made em but if you do a google search on "sfogliatelle recipes", I came up with a lot of hits.

Or, you could have a seance and consult Jerry Garcia. LEE HO FOOK website: Click Here Funny, no Beef Chow Mein on the menu though. Chow Ho Fun though.

Cantonese food has a bad reputation in other parts of the country, no doubt.

Why is the Japanese Kikkoman better?

I think many westerners are turned off Chinese food by the gloppy corn starched sauces all too common in many restaurants. True Hong-Kong style food is not gloppy. The problem is that for the most part, Amercian-style Chinese Food which evolved from the first Chinese immigrants that came to the US from guangdong in the 1860's and opened restaurants in San Francisco and NY in the 1900s-1920's began to mold their food to American tastes, which was the gloppy Chop Suey stuff. Obviously if you go to Hong Kong today, its nothing like that kind of food. Ed, what would you say are the best examples of "pure" Cantonese/HK style cusine in NY, Dim Sum shops not included (unless they do regular dishes really well too)? Same places you mentioned above or not? And are all good HK-style restaurants seafood palaces?

or SFOGLIATELLE. Or as it is pronounced on The Sopranos, svoo-ya-dell.

I have the El Dorado 15, which is a superb rum. But the prices for the the 21 and the 25 sound pretty outrageous. Sea Wynde is a very nice rum. Wow, the Matusalem situation sounds pretty dire. I'd better conserve the two bottles I have left.

The single barrel is a blend of 6-12 year old rums.

chop: If you want to throw them out, I'll take them.

Theres certainly nothing wrong with the Wusthof, its a great knife and certainly a lot of traditional kitchens use them. But I've heard so many great things about the globals though, with their vanadium steel construction. Kitchen knives are very personal things, and thus you shouldnt buy them sight unseen -- you want to go to a really good kitchen store and try out a few, maybe go to a restaurant supply and have a look at a whole line of them. If you dont like the heft of it or arent comfortable using it, it will sit in your drawer and you won't use it. So pick one you like using. Rachel picked up the Henckels several years back, she likes them but I'm not crazy about them. Thats why giving people kitchen knives as gifts is a really shitty idea to begin with.

Potato pancakes of course are not unique to the Jewish culture. The Germans and Austrians make damn good ones as well, and they are eaten with any number of accompaniments and are effectively made the exact same way as latkes. The German variety tends to have a bit more flour and are a bit more "cakey". For the most part what makes a Latke a Latke is the Jewish Grandmother cooking them. Jinmyo: Bacon, BTW, sounds like an excellent idea. Especially as bits mixed up in the sour cream.

So, who's making Latkes? Favorite recipes? Sauce variations? Accompaniments? Discuss. Tex-Mex Latkes Hannukah o chanukah (recent thread)

Yep, I think so.

Many pro chefs have told me they use these and the balance on them are excellent. We have JA Henckels at home but I intend on getting a Global for my own use soon. They are a bit pricey.

Global Chef's Knife, baby.

Tropicana, with Pulp.

I'm making some very good artisanally produced phlegm right now. Damn this weather.

Pete Luckett: after watching him for only a few minutes, makes me want to kill everyone from Nottingham? I don't know. I just saw his show for the first time (the Mexican episode where he seeks out papayas and acts more Gringo in public than any British person ever could) and I feel like committing an act of random violence. I realize he is supposed to be some kind of produce expert and has a pretty big business in Canada (http://www.petesfrootique.com) but what the hell is TVFN thinking?

Official BBS Rums Web Site: English version: http://www.rhumdemartinique.com/index_en.asp very comprehensive but a bit slow. It covers the 3 brands owned by the BBS (Bellonnie Bourdillon et Successeurs) Group, La Mauny, Trois Rivieres and Duquesne. Rhum Vieux Web Site: http://www.rhumvieux.com Very comprehensive with lots of links to distillery web sites but all in French.

Interesting.. do you expect it to taste any better than the regular white La Mauny? Is 18 months enough to make a signficant impact on the flavor?

Norman or Brittany Cidre Bouche is what you are looking for. Its very hard to get in the US as basically all of it is consumed domestically. If your'e looking to make that mussels steamed in cider dish, any hard cider will do. http://www.farnumhillciders.com/sources.html is a US company that makes a cider made with normandy as well as american and english apples. Its very, very good.