Jason Perlow

Yeah, definitely saucing each portion in the pan improves the cohesiveness a bit.

Jim, Ben and Jerry or Haagen Dazs?

Yeah, don't rely entirely on fresh tomatoes as the basis for your sauce. Use a mixture of canned and fresh. Another tip would be not to rely on Alton Brown for recipes that work properly. Depending on the fresh tomatoes you have, the water content is going to differ. So 2 1/2 hours may not be enough time to cook out enough water in the sauce. Also, do you have a gas oven or an electric oven? That's going to make a difference in the amount of moisture that's retained. There's a reason why you make marinara sauce in a SAUCEPAN or a POT, you know. Cause water, you know, evaporates.

I'll tell you where I have DEFINITELY seen large amounts of sugar cane. Not in Jersey, but not far away either, in the Bronx. There's these two Dominican brothers that park their white van alongside Webster Avenue, not too far from the highway, that set up a stand with fresh mangos, pineapples, papayas, coconuts, melons, oranges, etc, and make fruit salad, juices and fruit shakes (excellent, by the way) and sell Cane Juice as well. They've got stalks of sugarcane piled up there under their tent they have set up. I was there on Monday, so I know they have been doing it at least recently. They are there on nice (read, not rainy) days during the week and on weekends. If you are going to do some shopping on Arthur Avenue, head back to the Cross Bronx via Webster and you will see them on the way back. I think they are there until about 7PM.

Part two of "Seder Plates in New Orleans" is now up: http://www.offthebroiler.com/2006/04/30/po...orleans-part-2/

Kosher chickens arent salted, per se, with salt applied to the surface of the meat, in as much as brined, though.

I don't think that applies to brining in marinades, however.

I think Jollibee in Bergenfield has them.

Correct, Dr Pepper from the Dublin plant (Dublin, TX, between Waco and Dallas/Ft Worth) is made with cane sugar, and you can actually order the syrup itself from the company, if you want to mix it with carbonated water to make your own Dr. Pepper, the old fashioned soda jerk way: http://www.olddocs.com/product.aspx?id=148...2&up2=168&up3=0 You can actually get the syrup in larger amounts from them (gallon containers) but you have to call them directly. Dublin Dr Pepper

By the way, for those of you who were enjoying your Passover Coke with real sugar this last couple of weeks, apparently Dr. Pepper will be doing a special "retro" bottling of Dr. Pepper using CANE SUGAR around the July timeframe, for about three months. everyone together now: I'm a Pepper, You're a Pepper, She's a Pepper...

Another new podcast, this time with Donald Link of Herbsaint, where we discuss its re-opening and his new restaurant, COCHON: Podcast #9: Herbsaint and COCHON

They are awesome. Shrimp, Lousiana Oysters, Soft Shells -- totally fantastic, and absolutely safe. I just spent a week gorging myself on them if you care: http://www.offthebroiler.com/tag/new-orleans/ The irony is that if anything the hurricane IMPROVED the seafood, not degraded it. It washed all the contaminants away, making them very clean tasting, and the reduction in the number of fishermen and a large pause in the seafood industry itself caused all the seafood to grow big and juicy.

There's a ton of stuff coming from Bangladesh, Vietnam, and South America now. Very little shrimp comparatively is coming from New England or even Louisiana or Texas.

Chicken Mole Enchiladas -- the stacked kind versus the rolled kind. This way you can make it like a casserole dish.

Go to Normandy, check out the Atlantic Wall and then go eat some blue lobsters and visit some Calvados / Cidre producers.

I haven't lost my virginity yet.

Lets not confuse the issue with the Blancmanges. Puddings or Souffle even.

What's the consensus on Ice Cream cake? Or Boston Creme Pie? Isn't that a cake? Can you still have a cake if it is surrounded by Pate Brissee?

Pan, I think they are bit more delicate than spinach and the taste is a little different. Craft frequently has lamb's quarters on the menu, you might want to try it as a side dish there.

Gruner. Yup. Maybe Chenin Blanc? Vouvray perhaps.

I thought Kreuz's brisket was comparable to Black's when I ate at both restaurants about two weeks ago. http://offthebroiler.wordpress.com/2006/04...lockhart-texas/

What about em? A pie's a pie. Fried, baked, boiled, broiled, broasted, roasted, braised, or burnt. Whatever. Pies are still just a big pile of goo compared to a delicious, well thought out and executed cake. Cook those pies however you like. Eat some. Then look across the room at that guy with that big hunk of cake-that's the guy who will have the smile of the righteous on his face. He knows. ← Sure, like this guy, eating a PIE.

No offence Jason, but those are massed produced. The best ones are found made by little old ladies at fairs and bluegrass festivals. The best ones I ever had were at a bluegrass festival at Horse Pens Fortyin Alabama. Damn those were good! Amazing cat head biscuits, too. But, that is for another thread... Something like these. ← Well, I would hardly call Simon Hubig a mass production operation. They are a pretty small family business, and their output is nothing like what a large, multi-state commercial baker with a dozen bakeries like Drake's Cakes.

I like Snapple's flavors, but they have a lot of HFCS in them. To water it down, I always pour it into a tall glass with lots of crushed ice.

Thats why you buy bottles of squeezable mayo.