Jason Perlow

Just got 2 bottles of the Cuban stuff. Very smooth.

Just for fun, you can do those cartouche thingies in the dishwasher--upper rack, regular cycle, no detergent. Is this more effective than using an oven?

He closes it completely, so it seals all the moisture in, which is what you want when cooking seafood. Shrimps, scallops, mussels, clams, etc. , also mushrooms you want to be moist.

Except for ravioli and cavatelli (not pronounced as it's spelled), the dry pasta is much better than homemade. I stayed with relatives in Italy and when we cooked at home, they never used anything but dry. Uh, a fresh, homemade tagliatelle with a nice meat sauce being the notable exception. Tagliatelle rules.

This is a German recipe, right? Instead of ham I might try a polska kielbasa or some sort of other german-style wurst., sliced up or chopped. Or perhaps a thick cut bacon chopped up. With chopped up parsley and chives. Serve with a nice dry Reisling. And hey, welcome to egullet! Baked pasta dishes are among my favorites. Theres a restaurant here in NY (in the bronx) called Robertos which specializes in pasta dishes cooked "en Cartocchio" which is inside an aluminum foil pouch. He puts in the very al-dente fusilli, some fresh tomato, garlic, and usually some kind of seafood, some olive oil, and then bakes it. I have also seen him do this with wild mushrooms instead of seafood.

I work in Mahwah, the Tiffany Diner on RT 17 is actually quite good. Much of the focus of the NJ boards here is northern NJ and bergen county... you should probably do searches on various cusines (italian, chinese, sushi, etc) within the New Jersey boards and I guarantee you will find TONS of stuff. Really.

We were there tonight and Joe told us about the incident: The woman called several times that day claiming to be a friend of K.T. and insisted that they give her a table. When they showed up in person after never actually confirming their reservation (since they had none avalaible and told her to call back later) they came and made a fuss. We are very regular customers and host their web site -- if we showed up unannounced and they are full (which we have encountered in the past) we also get turned away. No special treatment, and we are legitimate friends of the restaurant. Apparently this woman was just a customer from the old Fort Lee restaurant (shack) and had not eaten at the Englewood location before.

I cant say I like this Gran Reserva as much as the previous version. I'm glad I have 2 bottles of the old one. Its a bit of a disappointment.

welcome dave!

Tommy - good line and I agree. The Tabasco Chipotle is one of the best new hot sauce products I've tasted recently. Between the smoke and the spice, this sauce complements a variety of dishes. Especially like some on poached or shirred eggs. I think my pantry has 46 different types - but I'm not counting. The Tabasco Chipotle is excellent, but isnt it still an internet-only product now? I have 2 bottles at home, its great stuff.

I found a great new Trinidad/Tobago hot pepper sauce in St. Maarten called Matouk's that I brought back with me. It comes in various heat levels, and is mighty tasty. They use it with ribs on the island as a condiment.

El Yucateco? Made with habaneros? Hot stuff. http://www.elyucateco.com/english/flash.htm Tapatio is also common in Mexican restaurants.

Here's a photo album of the event I just put up on Imagestation: http://www.imagestation.com/album/?id=4291276561 You need to join Imagestation (free) to view it. The pictures are quite large when you click on them for closeup, I havent had time to edit them yet for proper size and correct lighting/contrast. some highlights: Ed Hamilton and cute friend... RON ZACAPA!!!!! Montecristo 12 year old and Penthouse Pet Penthouse Pets with Cruzan Mango, a new flavored rum coming your way soon!

Huy Fong has a sampler pack you can order for I think 7.50. Its a great deal: http://www.huyfong.com/no_frames/sample.htm

I've been told by some fairly respectable Gin and Tonic drinkers that when it comes to tonic water, its Schweppes or nothing.

Interesting, we were in Newark last night as well, at the recently renovated Seabra's Mediterranean Manor, in their sports bar. Food was good, nobody was smoking, but the service had some communication issues. Its only been open for a month though. We had just gotten off a plane from St. Maarten and dealt with an hour wait at US customs, so we ate everything they brought us!

As you can see I did buy some, but the proper Ti Punch I was told was not made with the syrup... a respectable French bartender at Cafe Soleil in Grand Case showed me how to make one with brown cane sugar. She said you can use the syrup, but the original one is made from sugar. I suppose there are different theories on this one. The La Mauny bottle says to use cane syrup or cane sugar, ice being totally optional. You do HAVE to use a white rum agricole, 50% alcohol or less though. If its not agricole it wont taste right.

Here's pics of some of the rums I found on St. Maarten: Rums Found on St. Maarten (click) #1 is a Trois Rivieres 1977 purchased at Antillean Liquors N.V. #2 are a 1885 and 1939 Rum Saint James, found at a specialty shop in Marigot on the French side, both of which I did not buy for obvious reasons. But we can dream can't we? #3 Clement Cane Syrup purchased at a small shop on Front Street. #4 Rum Jumbie Liqueur purchased at the Old Philippsburg Liquor Store. Each bottle is hand painted and has unique colors. #5 Niesson XO and Niesson Blanc, purchased at Caribbean Liquors. Niesson is a new import and according to the owner of Caribbean Liquors, the XO is one of the finest rhum vieux agricole's he's brought in, even better than the Bally. #6 La Mauny 1984, purchased at the Old Phillipsburg Liquor Store, their last remaining bottle. #7 J. Bally 1985 purchased at Antillean Liquors N.V. J Bally is in very short supply now as its primary importer on the island, Caribbean Liquors, has run out of stock and doesnt anticipate more for a while. #8 DuQuesne 10 Year Old, purchased at the Old Philipsburg Liquor Store #9 Rum Dillon X0 purchased at Antillean Liquors N.V. Not shown: Ma Dou Do Vanilla Rum, Appleton Extra ($8 a bottle!), Appleton 21 ($34), Matusalem Anejo Reseva De Cuba

I'm sitting here in our dining room at our timeshare in St. Maarten overlooking Dawn Beach and the islang of St. Barts, drinking a mojito made with La Mauny white rum agricole. I have to admit, Rhum agricole, especially the white stuff, has an unusual acquired taste, like fermented sugar cane. I also bought a 1984 vintage La Mauny as well, which I havent opened yet. We bought a LOT of rums here in St. Maarten, we'll be sure to give you a full report on our finds (with pictures) when we get back!

What the F?!?! I thought they were just closed for vacation. Now I see what you mean about the non-Kosher restaurants in Teaneck closing. Well, I guess I don't have any reason to go to Teaneck anymore. This is depressing. fuck! I really liked that place.

Hae Woon Dae is the name of the place. Its pretty good but rachel and I prefer Light House and Koreana.

I don't think David will have any problem getting in.

Hmm.. frozen mango lassi.. now we are getting somewhere...

No, I'm not supposed to eat Kulfi but that doesnt mean I dont make exceptions sometimes. You pay to play. Its not possible to make kulfi with yogurt is it?

I think a home made Indian kulfi with lots of pistachio would go very well, actually. Pistachio is a core theme of middle eastern desserts. Baklava is very, very labor intensive to make... its one of those things better made commercially. theres another type of dessert which is essentially a gigantic fig newton, but much more dense... a big fig bar which you cut into small cubes.. I forget what it is called but I like the one served at Bennies in Englewood. Goes great with a spiced tea.