Jason Perlow

Its never been an issue with my own writing. With the Quick Bites, I have less than 400 words total to work with, the write ups are totally formulaic and nearly boilerplate in their design. There's not much leeway other than getting right to the point. Be it as it may, I do acknowledge on eGullet where I get my tips from -- even a "thanks guys" from Lindy Washburn or some of the other local writers on the site would be sufficient if they can't get it in copy -- although we've seen David Corcoran and Victor Sasson do just that in the past. On a 1000 word formalized review I think its safe to say there's room for an acknowldgement.

I think its highly unlikely an older chinese restaurant would be reviewed by the Record without a reason, lets put it that way. I'm not the kind of person who beleives everyone is stealing our ideas, but it would be nice if the Record (and the Star Ledger) would acknowledge its legitimate leads from eGullet, even if I so personally happen to be a freelancer for the New York Times. With a new restaurant with a lot of buzz its perfectly reasonable to beleive they came to the same conclusions as the rest of us, (although sometimes, we're creating that buzz) but an older place that was recently discussed and reccomended by the founder of the largest food discussion site on the Internet? I don't buy it.

The 3 cup chicken casserole is by far one of the best chicken dishes I have ever had at any chinese restaurant. Its up there with the freshly killed kung pao chicken from Grand Sichuan International midtown. ← Why do I beleive this new review of a fairly old restaurant is not a coincidence? Lotus Cafe (Bergen Record, 2006)

New Lotus Cafe review from the Bergen Record: Lotus Cafe (Bergen Record, 2006)

Recently, I picked up a bag of this: Optimally, what would you sauce this with?

Quiche #2, with the weighted, blind baked crust: This one has the Spinach/Mushroom/Shallot/Salumi filling (with the addition of chopped up marinated artichoke hearts) with fresh mozzarella and Parmigianno-Reggiano.

Yes, the current quiche with pate brisee was better than the Freedom Tart, I'm sad to say. But we -did- use Italian salumi and Asiago cheese, so technically, its Italian. I've merged the current thread with the previous one, thanks for letting me know about it.

Plated The 2006 Torino Olympics Canon Extreme Quiche Cam

Pie crust cooling down: The rest of the outdoor fridge today:

Initial snowstorm quiche photos: Filling, sans Asiago cheese Quiche browning in toaster oven Cooling

I don't know about Steven, but I would, just for the experience.

Julie Powell? Hey, they didn't ask me or Steven to judge! Maybe we'd better ask you guys to stop ripping Food Network a new one on a continiual basis then.

I've bought roast meats from them at their BBQ store, but not raw meat.

That would be a neat trick.

Is there a holiday this Monday that I missed? President's day is Mon. 2/20. ← Nope.

She might get lucky though, some people might get scared off by the snow.

Nice steaks, Dave.

One word: Quiche.

http://www.whitecastle.com/ValentinesDay/

That Bocadillo would be the ultimate in trailer trash pile high sandwiches, if it were not for the fact it was constructed in Great Britain. Me, I prefer my sandwiches in ancient Roman proportions.

AHD is great, but they'll be utterly slammed this coming monday, if thats when you are going.

That sounds like the lead-in for a Jeff Foxworthy joke. "If yew got a bob cat in yer freezer waitin' to be taken to the taxidermist..."

Unless someone admits to having severed human body parts in their chest freezer, you DEFINITELY win.

Somehow this post came off somewhat Silence of the Lambs, Sam.

It dawned on me that perhaps the Snack bar idea could be expanded into a much more money making enteprise if Costco were to do the following: 1) Create a "COSTCO Lounge" which essentially would be a large area where shopping-weary men could sit down (and escape their children and wives) on big leather couches (the same kind they sell in the furniture area) and watch the models of big screen TV's that are sold in the electronics area. Always have the TVs showing cool movies and sports events. Kind of like an in-house sports bar for COSTCO members. 2) The Lounge would have a snack bar that would sell various varieties of heatable junk food that is normally for sale in the freezer area -- Wings, Mini subs, burritos, ice cream, etc. There'd also be display case freezers where the men could take selected frozen boxes of these products home and buy them right there on the spot, instead of having to go to the regular check out line. Kind of like what they do at a 7-11, but there'd be someone to nuke the various snacks and such, like a really attractive college girl or something. 3) Soft drink machine, with various cans of soda and stuff of brands that are sold in the beverage area. Essentially, this lounge would be a product showcase for food and snap-purchase items, as well as a showcase for the various high-ticket items, like the sofas and the TV's, which you could buy right then and there as well.