Jason Perlow

Suvir: Avgolegmono (Avgo meaning egg, Legmono meaning lemon) is a very common flavor used in greek cooking. It is both a sauce, it is also a soup if used as a sort of egg-drop soup in chicken broth and fresh lemon juice, usually with orzo pasta in it.

Its a sauce made with egg yolks and lemons.

I don't normally get excited about new Bacardi products, but this one at least is somewhat interesting -- Ciclón ("Cyclone") is a blend of gold Bacardi rum with blue agave tequila and natural lime flavoring. They are marketing it under its own brand name, rather than under the Bacardi umbrella. The spirit is so new to the market that they don't even have info about it on the net yet or Bacardi's web site. I tried some this evening over ice -- its a nice change from your average flavored rum, and should mix well with Coke and other fruit juices. The tequila adds a really interesting flavor to it as well, so I would imagine it making a pretty mean margarita.

Finks Funky Chicken and Ribs in River Edge also falls under "Cheap" and has been often discussed of late.

Yes, I totally forgot about Rockets. Especially that weird burger, the #6 or #9 is it?

This is a totally asinine conversation. Neither is "better". Gelato is an ice milk, ice cream is well, ice cream. And then there are various gradiations of ice cream such as the superpremiums according to how much butterfat is in it. And then you got the ice custards. Neither of which I can fucking eat anymore because I'm intolerant to cassein and lactose. So fuck all of you for being able to eat it.

By the way, the website for Saigon Republic is up at http://www.saigonrepublic.com

Jordyn pretty much has it covered... Voicestream really is the only cell provider which will operate in both Europe and the US. At the end of the day though, if you are going to be in Europe for an extended period, it may make more sense to get a pre-paid cellular phone in Europe, instead of dealing with roaming or any other extra charges for the privelage of having the same phone in Europe and the US.

I dont have any interns doing creative things with cigars, though.

All american ex-patriates should be dragged out and shot. Especially ones that write tabloid crap.

Theres no such thing as bad press, they keep telling me.

vintage Rum, Cognac/Armagnac or Calvados. Some times a stinger made with any of these. Checking out our Rum bulletin board is probably a good bet for finding cigar friendly rums. The new Montecristo 12 year old that was just released is VERY good considering its price point.

Patron Silver in my opinion is one of the best mass market tequilas avalaible, its 100 percent agave and is not that expensive.

I got my bottle of Montecristo 12 yesterday -- wow. This is definitely a much nicer rum than I expected it to be. You would think that licensing a name like Montecristo would yeild a product that was more focused on the marketing than the actual quality of the rum -- in this case, thats just not so. The rum has a very nice amber color, and wonderful mouthfeel, although not as "thick" as its cousin Ron Zacapa, it has much of the same flavor elements -- the "honey nectar" type flavor really rings through in the taste as well as on the nose. I am not sure I personally would use this nice a rum in a mixed drink, but its an excellent sipping rum. Tasted side by side with Ron Zacapa and Ron Botran, I'd have to say that the flavor is somewhat between both of those -- with the mouthfeel and general consistency closer to the Zacapa but not as syrupy -- probably closer to a French Rhum like Kaniche Martinique or the other Gabriel & Andreu "Plantation" vintage rums. It has a long finish like Zacapa does. I found that the flavor was brought out better by having it with a small ice cube than having it neat, although I can see having it neat, warmed, during the winter with a nice cigar. I can definitely see pulling this bottle out more frequently than the Zacapa. If you can find the rum at its suggested price of $30 or so, its a definite buy. I think with the name they licensed, its going to get a lot of exposure and hopefully we'll start seeing people drink more aged rums here in the US.

At home we drink Poland Spring from a office cooler. As for sparklers, Pellegrino is good but pretty much standard, it has a somewhat strong sulfuric taste. I prefer Solé, but I've only had it once or twice in an actual restaurant. Perrier is still pretty decent. Theres another sparkling water which I like that I sometimes buy thats of German origin that I occassionaly see in the supermarket, but the name eludes me. Most of the time I drink standard no-name brand supermarket seltzer.

my choices: Do you know that in Brazil they grill all different kinds of salted meat on swords over a fire and call it Rodizio? Did you know that in korea that dog is a delicacy? Did you know that in Israel they crush up chickpeas with various spices, fry them, stuff them into bread pockets and call it falafel? Did you know that in Spain, the most commonly served dish is a potato and egg pancake called a Tortilla de Patatas? Did you know in Mexico they make a sauce called Mole that is made with smoked hot chile peppers and chocolate, that is served over chicken? Did you know that in Vietnam, they sell a type of noodle soup called Pho from street carts that is eaten all times of the day? Did you know that in Louisiana, Alligator meat is made into a kind of sausage, or used in gumbos? Did you know in Italy they make a kind of ham called Prosciutto that takes months upon months to dry and cure?

The restaurants and chefs have been the subject of more than their share of interest by members as posts in various threads on various eGullet boards will attest. It's been rewarding to learn that this interest has not been one sided. In an article on "America's Best Chefs" in this issue of Food & Wine, Michael Anthony noted that his current obsession was eGullet.com, or as he put it, "eGullet.com, It's a website for food fanatics." For those not familiar with Blue Hill or the chefs, read on. Blue Hill Located in a land-marked, old 'speakeasy' just off Washington Square Park in the heart of New York City's Greenwich Village, Blue Hill Restaurant opened in April, 2000. Blue Hill is dedicated to creating a new category of neighborhood restaurant that maintains the classic attributes of warmth and affordability while delivering superior food and service. The family proprietors, David, Laureen and Dan Barber have assembled a team of talented professionals who share their vision. Dan has created a menu that reflects their mutual passion for fresh, seasonal food, simply prepared and beautifully presented. Dan Barber Dan, a native New Yorker, began cooking for family and friends at Blue Hill Farm in the Berkshires. It was there that he was first introduced to and gained respect for locally grown and seasonal produce. After receiving his degree from Tufts University in 1992, Dan apprenticed at such celebrated restaurants as Chez Panisse and Joe's in California and Michel Rostang and Apicius in France. Five years ago, determined to demonstrate his philosophy of cooking with fresh ingredients, Dan established Dan Barber Catering, Inc. He quickly earned a reputation for providing warm and attentive service along with unique menus. In 1999 Dan Barber Catering, Inc. was named one of the top New York catering companies by New York Magazine. Over the past year, Dan has seen Blue Hill grow from a "noted" neighborhood restaurant to a 2001 James Beard Award nominee for best new restaurant. His vision of serving an uncomplicated, ingredient-driven menu without a great deal of fuss has been realized. Michael Anthony Chef Michael Anthony's love for cooking was fueled during his years in Japan. The clean and fresh Japanese aesthetic along with the seasonal approach to cuisine inspired Mike to continue his culinary education. Graduating at the top of his class with a C.A.P. de cuisine from Ecole Superieure de Cuisine Francaises, Paris, Mike spent the next three years training in France's finest restaurants including Chez Pauline and L'Auberge de Tal Moor. It was during his tenure with Restaurant Jacques Cagna, that he met and worked with Dan Barber. In 1995, the opportunity to work at Restaurant Daniel brought Mike back to the United States. Two years later, excited by the prospect of greater responsibility and autonomy, Mike joined March Restaurant as Sous Chef and was later promoted to Chef de Cuisine. Blue Hill is happy to welcome Mike as executive chef. He will continue to promote Blue Hill's market driven and ambitious menu as well as contribute his extensive knowledge of traditional French and international techniques

Brugal Anejo makes for a great Rum and Coke.

Its one of the most discussed rums on this board, mainly because of how hard it is to find. It is an exceptional rum. Zacapa is made by La Nacional distilleries in Guatemala. La Nacional also makes Ron Botran Anejo, a 12 year old, as well as Ron Zaya (also a blended 12) and now Montecristo 12 (which also has more of the 23 year old in it, see my post on this board), which apparently is going to be very widely distributed. Zacapa is an excellent sipping rum and pseudo-brandy but its no good for mixing. Its not something you can drink every day.

No, no, no. The PBS series stars Lenny Henry, who is a VERY funny British comedian and also had his own SNL-like comedy show. Ainsley Harriot is just plain annoying and hyper-animated.

Seabra's Rodizo and Seabra's Mediterranean Manor are two different places.

Shes' been on the Iron Chef USA specials lately. Having her and Shatner at the same time is too much. Now they just need to add Ainsley Harriot and you'll have to put me in therapy.

i think she's very cute and bubbly. You would think that, wouldn't you?

I'd like to watch anything that involves beating Sissy Biggers senseless with large smoked hams. Thank god she doesnt host Ready, Set, Cook anymore or I might have to climb to the roof of a building and start shooting people with an automatic weapon.

isn't "queer" a epithet in and of itself? Seriously folks, people have been using lots of very un-pc language here lately to refer to other peoples lifestyles, religions, etc. Lets use the correct terminology please.