Jason Perlow

Pizza Crave on Cedar Lane in Teaneck has a great Felafel bar.

Don't feel so bad, they've pretty much disappeared from Manhattan as well. At least the good ones in the carts with that yummy gasoline smell and rock salt -- they are a rare breed indeed.

Yeah I was originally thinking chicken cacciatore as well. That would account for the mirepoix and tomatoes.

Well, I am guessing it involves a mirepoix for basic chopping and knife skills and mise-en-place, combined with the tomatoes for some kind of sauce. The chicken and parts could be for basic stockmaking or you are going to show them how to make a correctly made roast chicken with lemons stuffed underneath the skin, in combination with the tomato sauce. Stawberries and whipping cream I am guessing some type of strawberries over schlag, or you are going to make strawberry shortcake with fresh whipped cream or some sort of souffle with the eggs.

Wow. Now I know what happened to the guys who built the Romper Room sets!

Yeah, I pitched the idea to the Times, but as we publish the section on Sunday, it would have been old news.

Bob, after eating those oysters at Dragos, death is actually a perfectly acceptable way to end the evening, because you will never have oysters that good anywhere else, ever.

Actually we went to Target to return a worthless proprietary 60GB video iPod and buy some dog toys, then we went to China 46 to pick up some sauteed greens and noodle soup for later. After all those slyders, we needed something healthy to counterbalance it.

The mood was universally jovial and playful throughout the restaurant. Everyone was laughing at the situation and thoroughly enjoying themselves.

Drago's thread on eG I'm glad to hear that Brooks... I think we may be paying it a re-visit shortly.

Is Drago's open? I don't see it on Fitzmorris's list.

No, actually we sat next to an elderly couple earlier! And yup, we ordered the sweetheart special. Although Rachel also got some fish nuggets and fried mozzarella cheese things. According to Rachel, the fish nugget things are pretty good.

Yeah, Passover is coming up, but I'm not sure if slyders would work with matzah.

Yep, we actually did it.

The Solera method actually originated with Brandy de Jerez, and is in actual use there. Cognac and Bas-Armagnac are "statically" aged, in other words they are single barrel spirits which live out their life in that barrel until they are disgorged into bottles. Of course you get derivative value-priced blended products from these Cognac houses but Cognac in the purest sense is a statically aged, unblended product. Solera, on the other hand, is a fractional system of aging, where you have a stack of barrels, and every few months a portion of the spirit from the barrels on top is moved into the barrel directly underneath it, and so on. Thus the end product you get is very consistent and you have very old brandies mixed with newer ones. http://www.egullet.org/tdg.cgi?pg=ARTICLE-perlowbrandy A Solera Gran Reserva is similar to the distinction of XO (5 years aged minimum) in Cognac-speak -- the minimum age permitted by the Consejo de Brandy de Jerez in order to be labeled a SGR is 3 years but in reality they are aged for much, much longer.

So Rochelle, are you guys going to free-base the 85 percent Val?

I get confused myself, Craig. Technically though, Prosciuttini, which is cured, is the same cut Pancetta, and is also sometimes smoked, isnt it? Can everyone agree upon the following? Or is there further deliniation? Prosciutto (Ham Leg, Cured, used for Salumi/Antipasto) Prosciutto Affum. (Speck) (Ham Leg, Smoked/Cured, used for Salumi/Antipasto) Prosciutto Cotto (Ham Leg, Cooked /Boiled, used for Salumi/Antipasto) Prosciuttini (Ham Forequarters or Belly, Smoked/Cured, used for Salumi/Antipasto) Pancetta (Pork Belly, Uncured, used for Saute, Cooking)

Solera Grand Reserva Brandy de Jerez is even cheaper, and far less appreciated and less famous than bas-Armagnac. And Definitely cheaper than XO-level Cognac or Armagnac, to which it can be favorably compared.

I thought Speck was Prosciutto Affumicato, not a type of Pancetta?

Polenta! The European Grits!

Jack, it sounds like you have a wounded heart. Do tell.

That's one I'm seriously going to look for, Snowy.

White Castle. Seriously.

We spent our entire day doing this yesterday: Quiche.

here http://forums.egullet.org/index.php?showto...dpost&p=1097521 here http://forums.egullet.org/index.php?showtopic=53514&hl= here http://forums.egullet.org/index.php?showtopic=72908 and here? http://forums.egullet.org/index.php?showtopic=60600&st=0 ← Tommy, its pretty damn obvious where I get my tips from, and if pressed I'll say so -- but given that I founded eGullet I'd basically be acknowledging myself. Additionally, virtually all of these restaurants have contacted me directly prior to or simultaneous to there being discussion on the site, with perhaps the exception of Silver Oak. I think its not difficult to surmise that my access to food news and openings is perhaps a bit better then other NJ restaurant writers who may not be covering the goings-on on eGullet constantly.