Jason Perlow

Great, I'll write it up in the South/southwest forum though

Awesome. I want a few for myself!

Yep, I used to live in Irvington in the early 90's. Scarmellas is great.

10 years ago I could have helped you, there were a few old guard italian joints that were really good but I think they are all closed now. Youre going to have better luck in White Plains. I'm gonna say Nathans on Central Ave. :) Or Pizza and Brew just up the road to White Plains, if its still there. Used to make some pretty good basic Italian American food.

Here's a site with a lot of Thermoelectric coolers: http://www.sportchalet.com/family/index.js...tegoryId=712453 I think Fredlet uses the Igloo but not sure.

Has anybody used one of these successfully? I've never heard much positive said about them. It seems all the hardcore road-trippers favor passive cooling. I know Fredlet and Daiv use them on long trips.

Or you can get one of those mini coolers that is powered by 12VAC.

Extra is a 12 year old blend and is the second oldest rum in the Appleton brand, owned by Wray and Nephew, the largest distiller in Jamaica. V/X is a step down from Extra (and also a very good rum)and is 8 years old, the highest is the 21, which is quite expensive (usually goes for about 50 dollars a bottle or more on Jamaica itself, you can sometimes find it in St Maarten for cheaper) and is not imported into the US. On St. Maarten I paid 8 bucks per bottle for the Extra, in Ochos Rios I paid about $20. Its definitely one of Appleton's best rums, so if you can get it for 20 bucks a bottle or less in the Islands its a good buy.

The regular Rhum Saint James Hors de Age (their oldest non-vintage aged rum) can be found for a little over 20 bucks on most of the islands, maybe a little less on Saint Maarten. The thing about the vintages, is that you cant be sure how long it was cask aged unless it tells you the date of disgorgement on the bottle. If it really is 20 years old or more then 40 bucks is a good buy.

I wasnt aware they even made it. There are rum creams made by several distilleries, I'm partial to Sangsters, Cruzan and Angostura. Cruzan, which is produced in the US Virgin Islands and is one of the best volume distillers in the Caribbean, is now the easiest one to get in the US and is really one of the better ones. From InternetWines.com: http://store.yahoo.com/randalls/rws23942.html From Liquorama.net http://www.liquorama.net/product.asp?3=16249

If its an actual cuban rum it wont be from Bacardi. The family fled Cuba without being able to bring any of their rum with them when Castro confiscated their distillery. In all probablity its a Bacardi limited edition rum which they produce occassionaly.

There's "Bacardi Reserva" and "Bacardi Anejo". Two different rums, at least how they are marketed in the US. http://www.bacardi.com/drink/BacardiProducts.aspx You might have some old stock of Bacardi Anejo though which might have that Anejo Especial labelling though. Or one made for a non US market.

Cordless teakettle? What, does it have a lithium ion rechargeable battery in it or something?

http://www.wqed.org/tv/natl/sandwiches/ Note that our own Holly Moore's "Hollyeats.com" web site is listed in their "websites" section.

Bacardi Anejo is really a very ordinary rum. As far as coladas go, you want to use a dark rum or with a lot of character. Meyers is OK. Bacardi 8 itself is not a bad rum, as its the best thing Bacardi has going right now, but a waste to put into a colada. I like to use Brugal Anejo or Cruzan Dark. Both inexpensive, but very flavorful dark rums. Jaybee: you'll find many people in this forum disagree with you regarding Havana Club 7 and Anejo Reserva -- its one of the best mass produced rums in the world. If I could get it in the US it would be my mixer and everyday drinking rum of choice. I prefer the cuban Matusalem Anejo Superior, but its still damnned good.

Rachel and I returned to the newly renovated El Gran Mexicano this evening ... they've cleaned the place up and painted it in nice warm Mexican citrus colors, but its still the same great food. The owner, Mauricio, plans to add new appetizers to the menu soon, and will feature batidos (milkshakes) as well as virgin margaritas (which can be full blown margaritas if you bring your own booze, theres a liquor store next door with mini's of Jose Cuervo for sale for $1.89 each). Go... Go to el Gran Mexicano!

It means if they dont fix it, you get to punch them in the stomach for every item that isn't done...

While not exactly tortilla chips, there are two corn-based snack chips from Mexico I have been eating lately, Taquis and Chipotles!, both from a Mexican company named Barcel. The Taquis are rolled up tortilla chips seasoned with taco seasonings with lime and jalapeno, and Chipotles! are like Fritos with Chipotle/Adobo seasoning. Both are pretty spicy.

post.

That sounds really intriguing. Does it have any any of the character of a sherry? Do you think you could describe how the taste and texture differs from a conventional brandy or cognac? Thanks! It has much of the flavor character of an oloroso sherry, or a fine port, but with the mouthfeel of a cognac.

As I branch out to new and interesting types of liquors (Calvados being my current favorite type of brandy) I am becoming interested in stuff from other countries besides France. Yesterday, I bought a Carlos I Brandy de Jerez, from Pedro Domecq, a Solera Gran Reserva (means its 10 years old or better) from a local liquor store in Hackensack -- I liked it a lot, and for only $40, I'd say it was a bargain compared to most Cognac or Armagnac. Effectively, its Brandy made from grapes used in Sherry, and its produced in the Jerez region of Spain and aged in Sherry barrels. Anyone know of any others that are good? http://www.brandydejerez.es/

This explains a great many things, awbrig.

Ah. I guess in New Zealand you've never heard of Toll House Cookies. The hershey formula is good, just use something other than hersheys for the chocolate :)

Yes.

And, if you dont like the classic recipe (I dont see why not, its tried and tested and it works really well) you can check out hershey's web site: http://hersheykitchens.hersheys.com/ The classic is here: http://hersheykitchens.hersheys.com/recipe...ail.asp?id=5368 Edit: why only white sugar? The molasses in the brown sugar gives the cookies their distinctive taste. Otherwise its just a sugar cookie with chocolate chips, its not the real deal.