Jason Perlow

Actually, as someone who frequently spends more than $40 a bottle for superpremium rums (yeah, I like the french rhum vieux, what can I say) the Cruzan Single Barrel at $25 is one of the best values in rum today. Its certainly not a lot of money to spend when you consider superpremium vodkas go for over $30 and scotches way, way above that. It really is a high quality product.

America is a wonderful restaurant, with a seasonal menu. The chef is highly accomplished and does a great job at mixing creole, carribbean, european and asian cooking techniques and ingredients to produce a unique cuisine, thats a little bit on the spicy side. In particular he does a very good job with seafood, so anything you get with scallops, shrimp, lobster, fish, etc will be very nice indeeed. The desserts are inventive and he prepares different sorbets every evening depending on what fresh fruit he has on hand. Rachel and I ate there recently for our anniversary and we had a great time, the food as usual was excellent. They have a nice wine list of unusual American wines, with many things by the glass so you can try different stuff. Unquestionably one of Jersey's best restaurants.

Oh cripes, dont wear a eGullet Tee shirt in the presence of Lautenberg and photographers! Sorry, just my conservative leanings. Any advertising is good.

Hi Michel! I've heard that Drew Nieporent lost a great deal of weight over the last two years or so -- was Heartbeat started out of his desire to acheive a more healthy lifestyle? Being a big guy myself I am interested as to how a big time foodie like Drew was able to still enjoy food and shed the weight. How'd he drop all the pounds? Did he follow any special diet? Did you cook for him during this period?

They got any dosas?

Kick ass, Klink. BTW: One thing you might want to consider in addition to the preservative agent is to freeze the kielbasa right after vacuuming them, this will add additional safty margin when shipping to your folks. And to me

Shrimp al Ajillo with Spanish Rice and Roasted Cauliflower a la Dixon. THE KITCHEN IS NOW FULLY OPERATIONAL!!! MUHAHHHAHAHAHAA!

Diwan in Port Washington (no longer in biz) was owned by the current owners of Diwan in Manhattan, yes.

At the moment, the alaska topics are part of the Pacific Northwest board. Theoretically we could put Hawaii there too. But if we continue with the logic that Hawaii is part of the US, then by the same token, half the carribean islands are part of France. Or England. If we get a huge amount of Hawaii topics, we'll probably give Hawaii its own forum. Same goes for Alaska.

I'm surprised he only gave it 2 stars, I think it probably merits itself as the best indian restaurant in NYC as of right now. What I am most impressed with Diwan is how the spices are perfectly in balance. In many Indian restaurants the spicing can be completely out of whack, and this can be very off putting. The venison chop is sensational, and I'm not a big venison eater either. The crab appetizer with the papadum crust is also fucking brilliant, given that it is a non traditional offering.

Yipes. Well, I admit that we havent been to Casa Vasca in a while, its certainly possible they went downhill, but yeah, monday generally speaking is not a good day to go to any restaurant in Ironbound. Especially if you are going for seafood. Since Seabra's Mediterranean Manor had its remodel recently I think their food has actually improved, we've been to it twice over the last 6 weeks or so (and not for the Rodizio, which has always been very good) and I've been very happy with their traditional Portuguese stuff. As far as Spanish goes in the area... I'm real impressed with Tapas De Espana in North Bergen these days, so other than my occasional cravings for Rodizio at Mediterranean Manor I might not end up in Newark at all anymore!

Larb is commonly made with Chicken, Beef or Pork. In the Pork version, little cubed peices of pork liver are also added.

Bennie's in Englewood NJ makes a killer kofta kebab sandwich. Babylon in Hackensack (River Edge?) makes a great kofta (they call it Adana Kebab in Turkey) as well, although they are shaped like miniature hamburgers. I like to order mine in Iskender Kebab preparation there, which is in a tomato based sauce served over bread with garlic yoghurt sauce. This preparation is also used for Doner/Donair/Gyro meat as well. Both of these restaurants use a lamb/beef mixture, I think.

Can we have a scene of him biting Sloan in the crotch?

I just finished watching Steven's Radical Sabbatical appearance, and I must say, this is going to be great for him, and great for eGullet at well. A few observations though 1) Who is this "Ellen Shaw" person? 2) Where did they find this mythical office that Steven works in? Great shots of Steven walking Momo.

Yeah we have guys like Ferran Adria to blame for stuff like this. I had a "Lobster Cappuccino" at the 5th Floor restaurant in San Francisco about six months ago (Laurent Gras), it was certainly foamy, but to call it a Cappuccino? I dunno.

I've had this dessert recently and I must say its truly amazing, Suvir. I wonder if the spice mixture in this dish would work in a Creme Brulee?

Its definitely not an Indian thing, right? I went into a Indian grocery today, asked for loomis, and they thought I was nuts. EDIOT: Did a web search, its from Iraq and Oman. I'll check the International Food Warehouse then.

Jim Dixon's roasted cauliflower recipe, which many people have tried and fallen in love with, should make an awesome non-traditional side for Thanksgiving. http://forums.egullet.org/ibf/index.php?ac...t=ST&f=3&t=3608

If you're in the industry, I highly recommend attending Willie Gluckstern's tasting (Wines for Food Imports) at the Park Central Hotel on Tuesday the 29th from 11am-5pm. He was at VinExpo this week. He's gonna have a lot of cool wines at this special tasting. Very unusual stuff. They are all new wines from France, Germany, Austria, Italy and Uraguay he is bringing into the US. David Rosengarten recently wrote them up in his newsletter and he was really impressed by a few of these. (Rosengarten Review) http://www.wineavenger.com/Press/press.htm (New 2003 Import List)http://www.wineavenger.com/import.htm If youre a buyer, press, wine freak, etc Call Willie at Tel: 212 769-1300 Fax: 212 501-0717 Email: wines4food@aol.com Tell em I sent ya..

Actually ketchup is used a lot in cantonese cooking. Its not that weird.

The genuine article doesnt taste anything like the bright red sauce you get with that american cantonese lunch special. The Cantonese banquet dish that the american one originates from is very vinegary and not sticky sweet at all. The one you are referring to is mostly ketchup and sugar. See: http://chinesefood.about.com/library/blrecipe010.htm http://www.melborponsti.com/easy/easy0202.shtml http://appetizerrecipe.com/AZ/SwtndSrSc.asp

Dude, Hawaii is in the Pacific. They are Pacific Islanders. It is part of the Asia/Pacific region. Many of em are Japanese anyways. Get over it. What about Guam? Should we put that in North America too?

I have renewed respect for spanish royalty now.

I noticed the original sub-title said, "please move to a domestic board." However, this is the correct board for the Hawaiian islands.