Jason Perlow

No, I don't think it has an aftertaste. Its a very well made rum.

I think this topic calls for Steve Klc... Can you say Valhrona chocolate hamentashen? Piled on a crystal plate with a spun-sugar, fully functional gragger centerpeice that oozes mun-infused liquid marzipan with floating apricot and prune bits?

While in DC last weekend I picked up 2 bottles of this very fine rum from Trinidad/Tobago, a hand bottled, hand casked 12 year old for $50 per bottle. I tried some last night and it is phenomenal, very similar to Appleton 12-year old but perhaps a bit more refined. Comes in a very nice bottle too. http://www.angostura.com/1824.htm Anyone else try this stuff? The liquor store in NW DC I bought it from only got in 6 bottles total and said it was relatively hard to get. Angostura also has an 8 year, the 1919, but this store didnt have any. Interestingly enough this is the same company that makes Angostura Bitters.

Rachel and I had the best rendition of these we've ever tasted at a local Indian buffet today -- these were puffy and crunchy, unlike many we have had at other buffet lunches that were dense, heavy and very greasy. Suvir, do you have a good recipe for these? For those of you who are not familiar with them, these are small, fried doughnut-shaped appetizers made out of lentils and rice flour, and seasoned with various spices.

Even better than the V/X is the 12 year old, or Extra. Their 21 is extremely good, but very hard to get in the States, although not Zacapably so.

That might explain the occasional appearance of matzo ball soup on the menu at Tabla.

I've had a few here in New Jersey but none of them have been at the better Indian restaurants. For some reason I feel very strange ordering beef dishes in Indian places!

The Cheyenne on 33rd and 9th. Makes a damn good buffalo burger.

I suggested to steven that we hold it at Bid, the restaurant located in Southeby's -- the chef is a friend of Steven's and the former sous at Gramercy Tavern. I had his cooking at New Years and it is phenomenal. I suggested he do a VERY special tasting dinner for us in June, but we ain't gettin off cheap fellas, probably close to $100 a head.

In case you guys are wondering about the nature of the topic, I asked Suvir in the initial message (which we lost due to server issues) if he knew how to make Heryali kebabs, which are served at Kinara in Edgewater, NJ, which was reviewed by David Corcoran of the New York times. These are chicken wings cooked in tandoor in a cilantro/mint dry marinade, so to speak.

I've also seen it at Astor Liquors in NYC in the East Village right by the Astor Place subway station. It goes for about $40. Jason

I love Chunky Sirloin Burger. I also like Progresso chickarina soup, which I cant find anywhere.

They arent Catholic. They are muslim.

did you catch the automated rice cake making machine? That sucker is wicked.

If you really want to get more into that topic, I suggest you read Willie Gluckstern's excellent book, The Wine Avenger Better yet, if you live in the New York area, go to his wine classes! They are one heck of a bargain.

Yes, they finally just noticed they are at the bottom and are starting a campaign to catch up to us. Lets show them who's boss :)

Both of those are excellent. See Fat Guy's sushi guide from 2001: Guerilla Sushi Tactics (Archive.org Wayback Machine)

The korean supermarket isnt as good as Han Ah Reum there, but yes, the Jamaican place that bakes its own patties on premises is excellent. Good jerk too.

1. By analogy to free software: Recipes are a noncompetitive good. If I have a recipe, I can give you the recipe without losing it myself. Therefore, to the extent that recipes increase human utility, I have an obligation to give you the recipe. The real recipe. So Matthew, do you think grandma should use the GPL, LGPL, BSD, Apache, APSL, or X11R6 licenses for recipe source releases? Personally, my grandma must have been thinking along the lines of the Windows XP license agreement. I was wondering where Bill Gates got it.

I think they are calling it just plain "cheddar" now at McSorleys. But it is a very good white cheddar they serve with the onions, saltines and hot mustard. Goes great with the burger.

I'm a complete idiot and I was able to figure out euros pretty easily. I had a freind of mine from Germany bring over a euro kit with bills and coins, and they seem pretty easy to understand. My fave is the two tone 1 euro coin, the bills looks like Monopoly money and the other coins like chanukah-gelt -- I almost tried to peel the wrapper off to ge to the chocolate inside. The german version of 1 the 1 euro with the big eagle on it is way cool too.

We bought a Cuisinart toast-r-oven deluxe model with convection cooking. Was over 趚 bucks but this thing makes amazing toast and cooks small portions of food great. One of the best appliances if not the best I have ever bought. Totally computerised, it times everything perfectly. Has special programming for bagels.

If you want to treat yourself definitely order the Kona Fancy or Peaberry from Bay View Farms. They also have special estate coffees that they contract roast from other plantations on the island.

Yes, but did you LIKE the moo ping?

What the #### is a three plums metaphor? Screw this, I resign. I cant handle this freaking MENSA party anymore. :)