Jason Perlow

There ya go.

The only thing I know about Sweden is the Volvo I once had, the meatballs at IKEA and my large drawer I once had as a teenager filled with VHS tapes starring Seka.

I had an Orion, an import from Okinawa for the first time the other night at a local Hibachi restaurant. Smooth, clean, I really liked it.

What I really want is a chicken the size of a Turkey.

Actually an Israeli or middle eastern flavor would be cool, but the current political environment would probably nix it. I'd like to see something Halvah flavored, perhaps with a chocolate fudge and pistachio combo, maybe with dates. Or a Pomegranete sorbet.

Make a spicy eggplant dip. Put it in the food processor with some olive oil, lemon juice, dried chili pepper flakes, S&P, and a bunch of garlic. That's essentially "Turkish Salad".

The one on the 3 Guys From Miami page is very similar to the one she has. http://icuban.com/food/lechon_asado.html Her recipe is on page 212 of her book Daisy Cooks!. It just calls for a pork shoulder and her "Wet Rub" which she uses for chicken and pork, steaks and fish: 12 Cloves of Garlic 1 1/2 teaspoons of kosher salt 1 tablespoon of black peppercorns 2 tablespoons of dry oregano 2 tablespoons of olive oil 2 tablespoons of white wine vinegar The dry ingredients are pounded with a mortar and pestle after which they are added to the oil and vinegar. Additionally, many Cuban Roast Pork recipes call for dried cumin from whole cumin seeds. I use Goya Adobo with Cumin, and crushed chile pepper in addition to the rub above as well as mustard and the citrus juice combo (lime, lemon, orange, grapefruit -- you want it to be sour) to marinate the pork for 6 hours or overnight before roasting.

Thats a good combo. Would it be the Sambuca Caffe flavor or the classic Sambuca?

Ah yes, Ben & Jewry do kosher ice creams for Yom Tov ... actually, all kidding aside, for the observant: I had a taste of a Nestle kosher for Passover ice cream which was relatively decent .. at least it didn't set off a gag response as others do ... ← I can't say I've had a non-Dairy frozen dessert that wasn't a sorbet that I've particularly liked.

beanless competition-style Chili with beef cubes (not ground beef) http://austin.about.com/od/chili/ Tamales Chicken-Fried Steak

The Carlos VII is unusual, as it is an all PX Amontillado, from Montilla-Moriles near Jerez de la Frontera. ← Interesting, I'll have to try to find it.

I like the Terras. My favorite Terra, however, is not normally avaliable for retail sale, as far as I can tell. Its the Terra Blues, the official snack of Jetblue Airlines, made from purple potatoes. I've never seen it anywhere other than onboard a Jetblue flight. You can order them from the Terra website, though, and a few online gourmet sources have them. http://www.terrachips.com/products/tc_blues.php http://www.1800gourmet.com/product.aspx?pid=1845

$3.99 for a 4-pack is not that bad. But not everyone is going to buy it by the 4-pack, I think its mostly slated for the convenience store demographic.

I finally got a chance to try this stuff today. Initial observations 1) At $1.79 per 8oz glass bottle at 7-11, its priced WAY TOO EXPENSIVE. 2) I like the flavor, although I'm pretty sure that the same could be accomplished by pouring some coffee extract syrup, like Autocrat or Coolbrew into regular Coke. It reminds me of "Zydecola", a drink from New Orleans that was marketed several years ago. I really don't think this one is going to be a success. Yes, the flavor is good, but I think they seriously need to re-do the packaging -- Sodas are pretty value priced and commodity these days, and at the superpremium price that they are selling a Coca-Cola drink with coffee flavor added, which is supposed to compete with the ready to drink cold latte drinks from Starbucks, etc in the same case, its not going to fly. At bare minimum, they need to drop the price down to like $1.25 for an 8oz portion, and I would add another packaging for a 16oz or 20oz portion in a plastic bottle in line with their other drinks, priced at the same price as regular Coke.

Wow - I have a lot to learn... by the way, Jason, your Avatar! Has anyone tried the San Emilio PX from Lustau? u.e. ← The Lustau PX is very nice. So is the Osborne if you can find it. I also like the Sandeman as well.

Amontillados, Palo Cortado and Oloroso are also made with a blend of grapes, so PX would not necessarily be the only grape used in a wine like that.

Sophie's, BTW, is open again, with a new owner. Her name is Gee Mercadel, who was a Blaxploitation actress known as Janee Michelle in the 1970's. She was in "Blacula Lives Again" and "Buffalo Soldiers" among other things and she was in a lot of TV shows in the 70's as well. The ice cream is really kickass and she's got a fun personality and will talk your head off. I have a podcast with her that I hope to post over the next few weeks. Creole Creamery is also open and the ice cream is as great as ever. Brocato's is totally shuttered and boarded up. No news of any progress.

Deanie's update: http://offthebroiler.wordpress.com/2006/04...od-restaurants/ French Quarter location is still closed.

Sid Mars update: http://offthebroiler.wordpress.com/2006/04...od-restaurants/

If its not Tteokbokki, its Kimchi Jigae. Gotta have the gochujang and hot red pepper powder, its a requirement for a night of too many bottles of Green or Doosan.

Tteokbokki (Duk Bok Ki) eG Tteokbokki Thread

1. Pedro Ximenez is both a grape varietal and a type of sweet sherry. 2. See #1, or this entry on Wikipedia. 3. Many Sherry producers in Jerez make P.X. 4. It tastes raisiny, in my opinion. 5. It varies but about the same as your average Port or other fortified wine. 6. Most definitely but like anything else it depends on the vintage and the producer. 7. Definitely possible.

Rachel made a very nice mushroom risotto to go with our pork chops (soy/teriyaki marinade) tonight: No Carnarolli or special Italian rices here, just a regular medium-grain. She used regular button mushrooms and reconstituted dried porcinis, and plenty of Parmiggiano-Reggiano.

And you know that some poor geek who designed this technology, probably for quick refrigeration in developing countries, is pissed that some beer company is now in control of it. And hasn't seen a 'friggin dime.

How about a B&J flavor for a Jewish (dairy) meal? Chopped up Joyva Jelly Rings, marble Halvah, coconut macaroons, and chocolate "Babka Swirl" ice cream. You could call it "Passover Plotz" and sell it during the holidays. Or do a soymilk version to make it Pareve and call it "Soy Gevalt".