Jason Perlow

Yeah, Pings has always been my dim sum destination of choice IF I am in the city. Otherwise I defer to my local in Fort Lee, Silver Pond. Which of late has gotten MUCH better because they've brought in a new and very innovative chef.

Filippino food in Jersey probably deserves its own thread (sorry for hijacking, Soba) but its a takeout place called the Barbeque Pit (next to the Radio Shack on Washington St. in Bergenfield) and they make EXCELLENT fillipino style ribs cooked in pits. Damn good lumpia and garlic fried rice too.

It can be served chilled or at room temperature and it is definitely served with desserts. It might be a bit sweet for the foie gras... although I've heard of people having foie with sauternes or saussignac so maybe. Inniskillin is a bit sweeter than your typical Sauternes though.

There is actually a LOT of filippino food in Bergenfield NJ, the town adjoining Tenafly where I live. At least 4 filippino groceries that I know of (all with pre-prepared food items), and several filippino restaurants including a really good rib place.

As far as Stone Crab distribution goes... I hear Joe's gets pretty much all the Florida ones but a lot of stone crabs also can be found off the Texas Gulf Coast. The ones from CrabBroker.com were really, really good and thats where he got them from.

I like Joes as a restaurant but somehow I get the impression their mail order prices arent that great. I could be wrong though. I'll call em. This place seems to have good prices: http://www.freshchoiceseafood.com/main.html Course shipping seems expensive but I guess for Stone Crabs you pay to play. The Jumbos are great but value wise the medium sized ones are better. They certainly dont taste any different.

You ever hear the expression Jews Dont Buy Retail?

actually I'd like to know where to be able to mail order quality Stone Crab claws since CRABBROKER.COM stopped selling to the general public.

Why is it whenever subjects drift into the subjectivity of people's tastes do things always get nasty? Can we respect other people's notions of taste in here? Thanks. Time out.

First Ed, thanks for joining us on eGullet! Dim sum has been a subject of great debate (click) on this site -- where to find the best in New York, and whether San Francisico's Chinatown offers better examples. Where in Chinatown can the best Dim Sum parlors be found in New York, and which city offers the best, New York or San Francisco?

Is there a difference between Thai coffee and Vietnamese? So they are similar but not the same. Thai coffee is is served iced with half and half or heavy cream mixed in with cardamom and ground coriander added to the brew and they typically use muslin filters. The coffee is brewed very strong before being added to the ice. Vietnamese is also poured over ice and is largely the the same kind of coffee (omitting the cardamom and coriander, but grinding instead with chickory, its regular french roast coffee) but the brewing apparatus differs. My local vietnamese uses Cafe Du Monde which has chickory already added. The Vietnamese is served french style, brewed very strong in a specialized Vietnamese drip coffee maker designed for a single serving to be dripped over a coffee cup. While the coffee is drip brewing into the cup, it mixes with sweetened condensed milk which has been already poured into the coffee cup. After brewing the whole condensed milk and coffee mixture is poured over ice. Clear? vietnamese coffee maker: http://www.quickspice.com/cgi-bin/SoftCart...shtml?E+scstore see: http://coffeefaq.com/coffaq7.htm for a more thorough explanation of the differences.

funny, I thought this topic was about American Indian Thanksgiving. You know like the one the Mayflower people celebrated.

actually I have had it done with chickory coffee from Cafe Du Monde (you can even get it in decent supermarkets now) and condensed milk. I beleive thats what Saigon Republic in NJ uses.

If youre roasting pork, you'll need your Pork Joy Protector Gloves.

Yeah the Thais do something similar when they steam mussels. The mussel juice flows into the aromatics and and makes a great dipping sauce with chili. The deep frying sounds like a bit of a waste for dungeness... better for prawns.

No salads. Its a pain in the ass to pick out the meat for the salad, but I assure you you're gonna have to do it anyway. BH's dish is really quite worth the hassle. Jason, you mean sautee the big crabs with garlic? In oil? No steaming? I beleive it is partially steamed and then stir fried. He might steaming it, then hacking it into peices and then stir frying it to finish it off, because it is served cut up over the noodles. The crab back has some of the garlic sauce and is mixed with some of the roe and is used as a meat dipping container. Tommy/Rachel, you've had this dish as well... comments?

Make Blue Heron's thai dungeness crab salad. Other than that, maybe a saute with garlic and chow fun noodles, like China 46 does in Jersey. Personally, my favorite is just to steam the sucker and eat it straight up with cocktail sauce.

Oh come on Jinmyo. Mario is a briliant chef, but that Rooney guy he walks around with is an imbecile. Plus Tony looks way cooler on camera, in that "I'm smoking and drinking way too much, and I really dont give a crap" kind of way.

The latter is also the source of our Thanksgiving goose What the hell, Bux, Empire Kosher Turkeys not good enough for ya?

Yeah, theres one sandwich called the Little Roman which I really like, which has a garlic/parmesan sauce on it. EDIOT: I said this earlier in the thread, I think I am getting Alzheimers.

Fink's Funky Chicken and Ribs makes damnned good wings and his Screamin Chicken sauce is pure evil. Theres also a new Wings/Pizza/Deli place in Bergenfield right by the interesection of Clinton and Washington Ave thats pretty good. I recently had their "hot" wings (three levels below the hottest) and it nearly blew my head off, I think because they were done in a dry style. They have about 4 different types of sauces as well as the traditional wings glaze in various heat levels. They also have like 60 dfferent types of specialty sandwiches on their menu.

A delicious and dramatic dish -- old-guard Italian-American cooking at its best. As I said, youre not going to find haute cuisine in the Yonkers/lower Westchester area, but if you can find the old-guard Italian restaurants, and stick with TRADITIONAL, simple stuff, it will be good.

A racy Gewurtztraminer or a Alsatian Reisling or Tokay Pinot Gris. I'd even do a german Reisling, from the Rheingau region, at the Spatslese sweetness level. Nice terroir.

Fred don't do Airstreams anymore. She has evolved.

at Lotus of Siam in Las Vegas last week, I had their "Northern Style" beef larb which is a drier and spicier kind of larb than the "Isaan" style that we eat more commonly in the US. It uses no lime juice at all, but a LOT more chiles, and and lot of mint and cilantro, as well as a lot of other stuff that I cannot easily identify. It does taste quite different. http://www.offbeattravel.com/siam.html