Jason Perlow

FYI the Wine list at Union Pacific was designed by Willie Gluckstern aka The Wine Avenger. He teaches wine classes in NYC and is one of the better known Germanic wine importers on the east coast. click: The Wine Avenger

Yeah, Rachel pulls the same thing with me. Who came up with that idiot rule anyways? Who says you cant have two starches with meat? The starch nazis?

english-indian and scottish-indian bastardisations of indain cusine SCOTTISH indian cuisine? Why does the sheer sound of that frighten me.

At Mike's Deli in the Arthur Avenue Retail market in the Bronx, they sell a really good Prosciutto Affumicato / aka smoked prosciutto or "speck" alongside all their prized imported salumis from Italy. Its from Canada. And its awfully tasty too.

Whats a loquat? is it like a kumquat?

We have the Genesis Silver C, which is the model up from the Silver B. The difference is it has a side burner and fold out prep trays, which is very convenient to have. We like ours a lot and are very happy with it.

Mitsuwa is nice but its overpriced as hell. For the same exact stuff at better prices, check out Han Ah Reum in Ridgefield.

Yes, the Fort Lee one is very busy. For a basic red sauce place its pretty good though, although I have never had their pizza. Their entrees and basic pasta dishes are good.

Rosie - I was setting up a tape to record you on the show today and reviewed Steven Shaw's interview with him from back in October. He praised Grand Sichuan International pretty extensively. Perhaps you could mention that seeing as how Steven plugged his favorite chinese in the city, you'd like to mention your favorite Chinese in NJ (I assume Hunan Cottage and China 46).

Will be in Ottawa in late June for a computer conference. Anyone have any favorite places? Any cuisine or budget.

Also, for the real classic Italian-American experience you should bring them to Arthur Avenue in the Bronx. You can show them all the mobsy-type places, and then go to a GREAT dinner at Robertos. Don't eat at Dominick's though, although it more fits the mob mold.

Jon: what about that Patsy's place down on bergenline? If anything thats a REAL mob restaurant

In Englewood Cliffs, on Sylvan Ave, there is a restaurant with the corny name Cafe Italiano, which is a converted house that was the the summer home of 1920's-1930's NYC mayor Jimmy Walker -- who was well known for entertaining high society types and the Mob at this location. Cafe Italiano Restaurant 14 Sylvan Ave, Englewood Cliffs, NJ 07632 Phone: (201) 461-5041 http://www.njdiningguide.com/cafeitaliano.html It serves surprisingly good traditional italian/american food and also serves the distinction of being the meeting place of the James Gandolfini fan club, which has pictures of him and other Sopranos / Goodfellas crew on the walls.

Bud Super Strong. alcohol content: 7.2 % vol. Boy I bet you'll never see that sucker in a superbowl commercial.

History (Czechvar Site) History (Budweiser Budvar site) Here's the history of Budweiser Budvar, aka Czechvar. Some interesting facts here regarding the original name of the beer and a american lawsuit in the 19th century betweeen Miller and Busch regarding the american use of the name Budweiser

I really dig the padded cells and the stainless steel toilets. I gotta outfit my basement with those.

Are pot pies (Chicken and Beef, not Marijuana) British in origin? Or are they Colonial American? I know the Shepherds Pie is definitely Irish. A good shepherd's pie is one of those things that is proof that there are things in British cuisine that are really good.

Its more like a "Bwaaaannnnnnnnnnnnnnnggggggggggggg!" You, know, the sound from the device that reduces you into your constituent minerals. This is a site where you can get all kinds of clips Star Trek Sounds unfortunately, no Bwaaaannnnnnnnnnnnnnnggggggggggggg

I've seen Auslese combined with halbtrocken or trocken on a Gewurtztraminer or even Chardonnay label, but never Reisling. I mean what the hell is a Trocken or Halbtrocken Auslese? I mean going from dy to sweet, the normal range for Riesling is Dry Kabinett Trocken or just simply Riesling Trocken Kabinett Halbtrocken (I rarely see these) Semi-Sweet Kabinett Spatslese Trocken (again, rarely see them, only in QbA I think) Spatslese Sweet/Dessert Auslese (noble rot starting to set in on the grape, some shivelage) BeerenAuslese (noble rot is heavy duty) TrockenBeerenAuslese (the sucker is practically raisin juice) Eiswein (juice from frozen late harvest grapes) Dont tell me you've seen a BeerenAuslese Halbtrocken or I will have to beat you with a jaegerschnitzel. To confuse things more, depending on how long the wine has been cellared, a 5 year old sweeter wine may have the same residual sugar than a drier wine that has been recently bottled. Also depending on the region and the Qualitswein classification you might see a QmP Spatslese as sweet as a QbA Auslese of the same year.

Alsace not know for Riesling? I read that and started choking on my Clos Ste-Hune. What German Rieslings do you drink? Its not that they dont have a LOT of Reisling, its just that the German ones are a lot better in my opinion -- I drink a lot more Alsatian Gewurtztraminer and Pinot Gris than I do their Riesling. Alsatian Riesling is certainly not bad, I just dont like the high alcohol levels compared to the German ones. hell if you put a $60 california chardonnay and a $14 Alsatian Riesling in front of me, I'll take the Alsatian. :) Everything is relative. In terms of German Reisling I am partial to stuff from the Rheingau region if I can find it. I like the slatiness. Most of the stuff I have is kabinett-level, typically 1997er-1999er so its ready to drink. If find particularly good Spatslesen or Auslesen I buy em, but yeah, they need about 5 years or even 10. I had a 1988 Weingut Kurt Darting TBA recently, it was amazing. Dr. Joseph Prum is also really good. Robert Weil is a great producer too. I had a 1992 Spatslese in California at a German restaurant in December, it was fantastic. As to the food... I ONLY drink wine with food, which is why I tend to buy only Kabinetts or even off dry ones, which is still pretty sweet by normal wine standards. We eat a lot of seafood and spicy asian cuisine, for which germanic wines are a perfect match. I do keep a few TBA's and Eisweins around, but only for special occassions.

It should be about 1/2 an inch thick, grilled until lightly blackened but still tender. Now do an eggs benedict, chop coarsely and mix with roasted garlic mashed potatoes, or make a sandwich with some ripe roma tomatoes and tallegio. Uh.. jinmyo, arent you vegetarian? at least that is what I surmised from reading your writings.

Well, there are a few chefs that like to cook haute cuisine with beer, notably Tim Schafer (from Tim Schafer's Cuisine in Morristown, NJ, which if you are ever in that area please go, its great), see his website at BREWCHEF.COM This type of cuisine, however, is very New American in nature and I'd hesitate to try to narrow down his influences. Certainly his Prince Edward Island Mussels which are steamed in Ramstein Blonde Wheat Beer with Garlic, Shallot, Chives that is served at his restaurant is obviously a variant of of an identically seasoned Mussels steamed in Cidre Bouche from Normandy, but I dont think the French use beer in this way. Maybe the Belgians , I dunno. Beer and Food page at Phoenix Imports Cooking with Beer vs Cooking with Wine

Alright, clam up.

Eccola in Parsippany on RT 46 has an open kitchen, great Italian food but very noisy and a mob scene.

The fact that the French drink sweet sparklers all the time as apertifs, that sweet champagne is a nice match with several cuisines and that sweet champagnes are the only champagnes that go at all well with dessert--is irrelevant and counter-productive to marketing and promotion. I got a feeling I know what I'm bringing back from France this summer besides the Calvados.