Jason Perlow

Some new Mitsuwa photos, courtesy of my new T-Mobile MDA phone:

I recently interviewed Danny Meyer and spoke to him about his career as a restauranteur, the upcoming Big Apple Barbecue Block Party, and THE MODERN: Click for Podcast: Danny Meyer, Union Square Hospitality Group (Off The Broiler)

I recently interviewed Danny Meyer and spoke to him about his career as a restauranteur, the upcoming Big Apple Barbecue Block Party, and THE MODERN: Click for Podcast: Danny Meyer, Union Square Hospitality Group (Off The Broiler)

Here's another "food that comes from one place" thing. Those sorbet desserts made out of the scooped out shells of various fruits. They all come from Jersey, either Nastos or Bindi. And a lot of those fruit tart desserts sold at mid-range Italian restaurants come from Bindi too. Virtually all of it.

Right, but for all you know, they're getting cheese and oils and olives from Krinos and Kronos cones fron SYSCO, though.

According to the Krinos website, they -do- distribute for other Greek food companies, being the largest distributor of Greek food in the US: http://www.krinos.com/aboutus.html And they apparently have a manufacturing plant in Chicago, which is probably why the confusion between the two companies exist. Thus it would not surprise me at all if Krinos -did- distribute Kronos in New York.

I know Krinos at one time made a "Gyro Kit" for supermarket sale containing pre-sliced gyro meat, because I bought it at least once or twice, but that was a number of years ago. Maybe they are just doing primarily cheese, olive oil and olives now.

Long Island City, right. Its a giant building on Northern Boulevard, I've driven past it a few times.

Wait, Kronos or Krinos? I always get the two mixed up. Isn't Kronos based in Chicago? Krinos is in Queens Village, I'm pretty sure. They do a ton of the domestic as well as imported Feta and greek olive distribution as well. Every Greek restaurant I know has big accounts with them. Maybe its Krinos that is the NY distributor for Kronos. "Kronos" is also the home planet of of the Klingons, btw. Just thought I'd throw that in.

Gyro Meat at greek restaurants and pizza joints. Pretty much all comes from Krinos Foods in Queens.

Cheesesteak BAN!

I had the garlic chicken, which I believe is deep fried with the skin on (no breading) and then it is hit with the garlic/vinegar sauce. It was very good. I've had the roasted chicken (frango) on previous visits and yes, it's very good.

There are 3 locations of this place, but my understanding is the original is the best one. Rachel and I recently had dinner there and we were quite happy, not to mention sated from the very generous portions of which half we ended up taking home. The restaurant is known for its Portuguese-style rotisserie chicken and ribs, which is spatchcocked and cooked over an open flame. I recorded a small video of this in case anyone is interested: Burnet BBQ Rotisserie video (Off The Broiler) Storefront Rotisserie A jumbo plate of Garlic Shrimp. Large order of Garlic Chicken. Also enough for two people to share.

Coincidentally, Rachel and I recently visited Burnet BBQ in Union. It should be noted that these Portuguese-style BBQ restaurants are not doing "Barbecue" in the American sense in terms of smoked meats, they are doing Portuguese-style rotissierie: NJ Dining: Burnet BBQ (Off The Broiler)

Here's a Berkshire Pork ramen from Momofuku in NYC: NYC Dining: Momofuku (Off The Broiler)

I just got back from Home Depot, the nursery store there had a good number of heirlooms as well.

There are several kinds but the two most common ones you are likely to find are Galaktobouriko and Baklava.

I highly reccomend Cross Country, their variety of chile plants and tomatoes is staggering. If you don't want to drive all the way down there, she'll ship you the seedlings in a box overnight. I've done that before with them and it works out quite well.

We got a six pack and SHARED. But if we didn't have anyone to share them with, the husband would've been able to finish the box by himself..... ← Yeah, even for two people, a six pack of Beard Papas is too much.

melitzanosalata = eggplant dip, aka baba ghanoush, sans tahina. You also got revithosalata which is hummus. Gigantes = Lima beans, usually in a tomato sauce. Unless he's also a vegan, you should be fine with just about every form of Mezze. There's many kinds.

Here's a Torta de Pollo from La Batalla in Bergenfield, New Jersey Here's a "Torta Cubana" I had recently at Mi Pueblo in Bergenfield, New Jersey

Beard Papas are obscenely good, but don't get fooled into buying the six packs like I do. They deteriorate very quickly and are not anywhere near as good several hours later or the next day.

Rachel and I ate at Momofuku this evening. Here's the gratuitous food porn. The carte Red Rice Beer Berkshire Pork Steamed Buns Deep Fried Pig Tails with Fennel Pickles Razor Clam Appetizer These line cooks work really fast. Pan Fried Pork Dumplings Bath-Cooked Eggs, just cracked out of their shells, ready to go into Ramen. A view of the noodle bar. Berkshire Pork Momofuku Ramen Momofuku Somen noodles with cold dipping broth. Very recently alive Louisiana Crawfish, pan fried in a Sichuan sauce.

Yeah, they definitely LOOK like XiaoLongBao. That doesn't mean they were particularly juicy.

I don't think they make the same overstuffed sandwiches for Yankee Stadium. They're made in the Retail Market and trucked over to the stadium that day. Logistically it would be difficult for them to prepare the sandwiches onsite.