Jason Perlow

Jason, Only because it's the only place I can find one north of Bergenline Ave. But I agree, good Cubano. Nick Apparently, Cinco De Mayo in Fort Lee on Sylvan Ave across from the Tire Center makes Cuban sandwiches for lunch, and has a few other Cuban dishes like Ropa Vieja. Rachel, JHlurie and myself went there for dinner the other day... Its good mexican.. havent tried their Cuban yet.

Hmm. Whats next, chocolate covered Triscuits?

Anthony Bourdain is the executive chef at brasserie Les Halles in New York. After two mis-spent years at Vassar College, he attended the Culinary Institute of America in Hyde Park following that with over two decades working in professional kitchens. Last year, his memoir/rant Kitchen Confidential described, in lurid detail, his experiences in those kitchens and became a surprise international bestseller. In late 2000, he set out to eat his way across the globe, looking for, as he puts it, kicks, thrills, epiphanies and the ideal of the "perfect meal." The book, and companion Food Network series A Cook's Tour, chronicle his adventures and misadventures on that voyage. Bourdain is also the author of two satirical thrillers, Bone In The Throat and Gone Bamboo, as well as Typhoid Mary: The Urban Historical. He lives in New York City with his wife, Nancy. He is a proud fan of the New York Yankees.

Recently Keebler and Nabisco have introduced some new variations on their classic cookies -- Chips ahoy sandwiches, which are essentially two chips ahoy cookies with oreo-style filling in between, and and Oreo peanut-butter and chocolate, which are two regular oreo sides and a ying/yang swirl of peanut butter and chocolate filling in between that is almost reeses like but a bit more subtle. I really like the chips ahoys, but the nuances of the new oreos are lost on me. Discuss.

My grandfather making salami and eggs, the only thing he knows how to cook.

Grey Goose is good, but I think Belvedere Chopin is even better.

Here are the pictures we took today at the Portuguese festival in Newark: Portuguese Festival Pictures (click here)

Where are those 2 pictures from? images.google.com. I just searched on dosas and dhosas.

Dosas are one of my favorite indian snack foods -- unfortunately it is a south indian dish and you tend to find them more in NJ, and not in typical moghlai restaurants in NYC. Dosas are crepes made out of lentil flour, filled with various kinds of vegetable as well as meat/seafood mixtures. The most common one is Masala dosa, which has potato, onion and chiles in it. Its kind of like a flat indian knish. I love em.

East is sort of a quandry. It can either be very good or mediocre depending on the night. If the conveyor belt is getting replenished quickly like on a weekend it can be very fresh and good. Otherwise, if they are not replacing the items as often its not as good. Wild Ginger is excellent but very expensive. I happen to like Yamaguchi in Fort Lee, but their service can be slow and restaurant's climate control is lousy. We've had a few other threads about this on this board, you may want to scroll down the topic list a few pages and find some of the others.

Migdalia's Cuban Cafe in Bergenfield makes a hell of a Cuban sandwich (a unique form of grilled sub in and of itself) and has great other traditional cuban cafe food. Cute little place, cheap, good eats.

Its a very, very good rum. Seems much older than 12 years.

Think that is the reason the selection is so good? Yep. Although these were from regular liquor stores in west palm beach, nothing special. I really wanted to go to a high end specialty liquor store in Miami but we were pressed for time.

Here are pics of the rums I bought:

Just got back from a trip to florida, and I was able to find a couple of interesting rums there at fairly typical liquor stores: Pampero Anniversario Westerhall Plantation Grand Havana cuban style 3 year old from Westerhall Flor de Cana Centenario (12 years) -- AMAZINGLY good Sailor Jerry Spiced Rum 96 proof Ron Abuelo Also I found 2 types of rum cream, Angostura and Cruzan. I havent tried the Cruzan yet but I expect it to be good given the quality of their other products. We finished off a whole bottle of the Angostura -- surprisingly good.

You also missed the foie gras and red currant jam sandwiches Kind of like finger food for the Kennedys.

Chiles themselves are only a relatively new (I.E., a few hundred years old) addition to Indian cusine, right? They are from the New World originally. That would certainly change the cuisine drastically.

The dried tail of the fugu (blowfish) is sometimes heated in hot sake, leaving a somewhat funky cocktail. Its supposed to be a macho thing to improve sexual stamina, I believe. I had it once.

Spanish wines your best bet is to shop around in Newark at the local liquor/wine merchants. Go out for some spanish food one day and do some shopping.

This is why German wines are such an unbeleivable value. A $10 or a $15 reisling beats a 30 or 40 dollar chardonnay any day. Even some of their $6.99 qualatsweins are pretty decent. And 30 or 40 dollar reislings? Wow.

Moved to UK. (yes rachel, Scotland is part of the UK!)

we met movieguy at Joe and Tess's in Edgewater, who luckily alerted us to the fact we bought the wrong tickets for star wars that evening at the Edgewater multiplex (we wanted to see it on the digital screen, but we bought the regular film version instead). Most definitely sage advice, we got our money back and saw it the next day! You MUST see it that way.

I'm pretty sure it has to be soaked overnight just like garbanzos.

I have Pitu and Barriero in house. Pitu seems to be the standard in use at most places that serves Caipirinhas. Barriero is a bit more refined, its a few dollars more expensive thant the Pitu.

This is a restaurant that definitely deserves some serious attention.