Jason Perlow

Those are the ones in the glass jars that they sell at COSTCO, right? The peaches are great.

Off The Broiler Podcast #12: Amazing Hot Dog Rises From the Ashes (click)

Blanch, balsamic vinaigrette, serve room temp.

Chop up, mix with chopped jalapeno, chopped tomato and lime juice, S&P, put on tortilla. Apply grated mozzarella cheese. Heat in toaster oven. When melty and gooey remove from oven, add hot sauce. Eat.

You can go to Robertos, if you want top Italian food, or if its early enough you can eat at the Arthur Avenue Retail Market at Mike's Deli and have incredible antipasto and Italian subs to die for, until about 4-ish. If its a day game you might be better off doing that because Robertos opens at 5 and you want to get there as early as possible, it gets very busy at around 6:30. An alternative to Robertos is Umberto's Clam House, also on Arthur Ave.

Its a joke. Nothing to see here. Move along.

Some individuals may have bought several bottles of the HC 15 and brought it into Canada to sell it in a store. They mark up the hell out of it, though. What did you pay for your bottle?

(d) or some other category with which you might choose to be identified? Eater Kung-Fu Master Demigod / Evil Sith Lord (Emeritus).

Five. Not even.

As to "importing" HC from Canada I have never had a problem either. As you say, they aren't looking for Cuban rum nor do they seem to care about it. But you still have to GO to Canada, though. The Haitian rum is Barbancourt and I perfer the 5 star variety which is their 15 year old. Yes I agree it's very good. I've never really liked the HC 3y or the 15 Year Old (which you can only buy at the HC store at their museum in Cuba). The best one is Anejo Reserva which is a blend of several years with the average age being 5. The 7 is also good but I've found it harsh as a sipping rum.

Jerry's would not be a bad choice either. Yeah, that's not a bad choice either, and the aforementioned Indian Chef is located in there if you want to get something to eat. Excellent tandoori items.

Well, David's Fish may have some stuff as would many of the kosher bagel places. But we don't have "appetizing stores" per se that are on the level of what you get in Manhattan.

Clearly Ms. Kostyra from Nutley knows a thing or two about turkey sandwiches. What does she say? I question the "five thin slices" of Turkey from the Miracle Whip container, though. I like thick, fresh slices of roast turkey on my sandwich myself. The preferred Jason Perlow method is to take several thick slices of freshly roasted turkey breast, and place them on a slice of toasted whole grain bread that has been liberally applied with Hellman's Mayonaise (NOT Miracle Whip). Then, reach for the pepper grinder and generously apply ground black pepper on top of the turkey. Season with a dash of salt. Place 2 fresh slices of tomato on top, a leaf or two of fresh lettuce, repeat hellmans procedure with toasted cover slice, and you're done.

Yes, it's very nice, but I don't have a bottle of that myself.

Kosher Butcher: In Teaneck itself on the main drag, being a big Orthodox town, there are several. Fish store - Han Ah Reum, Ridgefield or Little Ferry. David's Fish in Teaneck. Smoked Fish We don't really have a decent appetizing store in the area although there are several good bagel stores in Teaneck itself. Cheese - Hard to say. Maybe Fairway in Fort Lee. Produce - Han Ah Reum. Shop Rite in Englewood is also very good, for just about everything. Wine Store - Total Wine in River Edge. But there are a lot of specialty stores in the area. Specialty items - Arthur Avenue in the Bronx. Diners - I'm currently partial to Tenafly Diner but only because it is close to me. Depending on where you are in Teaneck there's a couple of options. Pizza - Full Moon in the Bronx. Or Kinchley's in Mahwah. Many people like Brooklyn Pizza in Hackensack/River Edge, but I think their sauce has no flavor and the pies need salt big time. Indian Probably Indian Chef in the International Food Warehouse and its sister restaurant, Tandoori Chef, in Hackensack. Asian - Korean (Lots and lots of choices, although I tend not to actually eat at Korean restaurants these days and buy all my stuff from Han Ah Reum to make it myself), Chinese (China 46 in Ridgefield, Lotus Cafe in River Edge), Thai (Wondee's and Bangkok Garden in Hackensack), Vietnamese (Mo Pho in Fort Lee and Saigon R. in Englewood). Sushi I reccomend Daruma in Englewood, Wild Ginger in Englewood, and Sakura Bana in Ridgewood Italian Again, I go to the Bronx. There are a few old style places in South Hackensack but your mileage may vary. Mexican La Batalla and Mi Pueblo in Bergenfield

I dunno, Rich. If I'm going to make a Mojito I'm going to use a rum that's suitable for a mixer, not one that I'm going to go through the trouble of smuggling into the US or buying through illicit means . I only use my HC's (and my Cuban Matusalem Anejo Superior -- no longer in production, of which I only have 4 bottles left) for sipping. Barrelito 2-star from Puerto Rico is a nice compromise if you can find it. The Matusalem Clasico and Platino from the Dominican Republic are also great mojito mixers. So is Montecristo Rum or Ron Botran (same distiller, Zacapaneca from Guatemala) http://www.matusalem.com/home.html http://www.montecristorum.com/

I'm surprised more Czech Bohemian beers didn't make that list in addition to the Pilsner Urquell. Why not, say, Czechvar (Budweiser Budvar)?

Dickie Brennan podcast now uploaded: http://offthebroiler.wordpress.com/2006/05...dickie-brennan/ NOTE: Please be advised my Podcast hosting provider, Switchpod, started doing some upgrades this evening, and you might have some difficulty downloading my podcasts until tomorrow.

In case you missed it, Donald Link and I discuss COCHON for a bit in the podcast interview I did with him: http://offthebroiler.wordpress.com/2006/04...int-and-cochon/

I prefer the Anejo Reserva myself.

Certainly older Spaetlesen or even Auslesen would work great with pork sausages and pork ribs. I was simply thinking that on price, with a whole bunch of folks eating, they might want to go with some recent Kabinetts. A 2004-er or 2005-er Spaetlese might need a few more years. A 2001-er or a 1999-er would be very nice indeed. Not cheap though -- sort of defeats the purpose of a down-home type of meal if the wines are $40+ a bottle. Rebel Rose's suggestion of a Syrah for the brisket sounds nice as well.

Absolutely not, Herb. While there is some resemblence to American Chinese, they are also using Cuban-style roast pork in fried rice dishes, etc. La Caridad on 78th street in Manhattan is a good example of this (incidentally, this is one of my favorite places to eat fried rice and egg foo young in the city). You'll see Soy Sauce and other Chinese condiments used with typical Cuban dishes there as well. In fact, most of the food is more resembling Cuban food than Chinese. http://www.gothamgazette.com/citizen/jun03...n_chinese.shtml Indian Chinese is a very distinct cuisine in and of itself, with a lot of fusion going on.

I wonder if burnt wood charcoal ash mixed in with regular soil would have any positive effects on tomato growing in the home garden. Not the same as volcanic ash, obviously. You have to wonder why Hawaii never tried to make a cottage industry out of growing tomatoes. I guess Pineapples and coffee you can more easily make a killing on. That and I guess because Vesuvius is the more pyroclastic-type volcano and the Hawaiian one's aren't , so the soil in Italy has more actual ash layers instead of hardened lava, I guess. Certainly Washington State though. Or the Yellowstone area.

The stuff that is usually used is very high quality oolong or Jasmine. Your best bet would be to go with one of the teas by Ten-Ren. http://www.tenren.com In Taiwan I believe they use Green Tea for this purpose. The type of tea itself is not nearly as important as the two red dates and lotus seeds that are added to it. The tea is also sweetened.

Yeah, but what about all the charcoal ash you have to throw out each time you use it? That's definitely a consideration you have to factor in. And you really need to wait about 20 minutes after lighting charcoals to get them white hot and for even heat distribution, even with a chimney starter, for the best results. On a gas or LP Weber grill, you set all the burners to high, close the lid, and in five minutes you're ready to go. I'm not saying that charcoal grilling isn't wonderful. It is. But there are definite advantages to gas and to say charcoal is better for speed reasons is not accurate.