Jason Perlow

God, I really wish I understood what the hell everyone was talking about.

I have a machine similar to this I bought a number of years ago. The problem is, when you run out of CO2, the tanks are proprietary and have a connector on them only the distributors can use to refill the tanks. I went through a whole rigamorole of trying to find a business that could mate the connector to their large CO2 tanks, no no avail. So I just stopped using the thing. What I'd like to see is a home system that is completely standardized and uses tanks that any local Fire Extinguisher or Paintball business can refill, for a whole $5 worth of CO2 -- a five pound CO2 tank on an extinguisher costs that much to refill and I am pretty sure these things are like 3 or 4 pounds, if not even. I don't want to have to mail the heavy tanks back to get a new tank for $25 plus shipping. Thats expensive and really saves you no money over getting bottled sparkling water delivered from your local Poland Spring vendor, which is what I do now. Otherwise you might as well just go for a commercial carbonization system for a few hundred bucks that uses large refillable CO2 tanks that restaurants and other food service establishments use.

Some more Latino cooking with Daisy: Arroz con Pollo Maduros frying in the pan Plated

No, I meant that if you really want the hardcore orthodox glatt kosher outlets that aren't open on Shabbat, they are there.

Well, you got all those places in Teaneck as well.

Ditto, we have an OXO and it rules.

There's also the Tenafly Kosher Deli, and also another Kosher deli in Bergenfield in the shopping center on Washington Ave across from the Wallgreens.

They still work. They get scratched up a bit but they still work fine. There are other companies that make them now. Toaster Bags on Amazon Toaster Bags (Froogle) The Toast-N-Serve wraps are thicker and more rugged, however.

Jeez! Just tell everyone what a callous A-hole I am, why dontcha! They don't need to know the truth!

To celebrate the successful launching of my personal (Food, Technology and general Jason-ness commentary) blog, Off The Broiler, Rachel and I made our semi-annual visit to Burger King, in order to partake in some fast food goodness and to cause POS-system trainee mayhem. Order #1: Whopper With Cheese (No Onion, Extra Pickle, Off The Broiler, Cut In Half), Angus Cheezy Bacon Steakburger (Off The Broiler) Order #2. Double Whopper (No Onion, Extra Pickle X2, Off The Broiler, Cut In Half) We arrived at around 8:40 in the evening, with few people in the restaurant, in order to ensure good service. I will say that "Having it Your Way" definitely adds major improvement to the overall burger experience, but there are some caveats. Rachel's first Whopper with Cheese came out a little cold, probably because the completed patty was waiting for my burger to be completed and then the cold vegetable matter added on top of it brought its temperature down more so. However, the lettuce and tomato was fresh and the burger did taste better overall because it was prepared fresh. I also specified on both orders that they do not use the microwave to bring the burger up to temperature after the patties were broiled and waited to be sandwiched -- apparently, this is normal operating procedure at Burger King because the burgers do cool down rather quickly after cooking and if you have more than one sandwich in your order to be prepared, the patties will wait in sequential order to be re-freshened in the nuke box. The Angus Cheesy Bacon Steakburger just had too much crap on it, and the "Angus" burger itself texturally didn't seem like much of an improvement over the traditional Whopper patty. In fact, because it was thicker may have actually contributed it to tasting LESS flame broiled. Still, it tasted fresher because it was an Off The Broiler burger. The Third and most successful burger, which was ordered separately after we consumed the first two, combined the perfect synergy of meatiness and broiled-ness, while at the same time provided the simplicity and traditional Burger King-istic-ness we were really longing for -- this was a Double Whopper, No Cheese, No Onion, Double Double Pickle, Off the Broiler, Cut In Half. For starters, "Cut In Half", while likely to annoy the staff if you ask for it during a busy lunch hour, definitely improves the experience because its easier to share and also won't make your hands and clothing a complete mess while trying to eat the thing, particularly if you are condiment-heavy. The double-patty Whopper came out piping hot (due to it being a single sandwich order) and because each patty was cooked separately as opposed to a larger single-patty of the angus, resulted in increased flame broiler surface area and a more charcoal-ey taste. The "no-cheese" and lack of other distracting condiments endemic of the "specialty" burgers (other than the mayo and lettuce, tomato and ketchup) really brought out the flavor of the innate burger-ness, and the Extra-Extra pickle added the appropriate amount of brinyness to contrast with the larger amount of meat. All in all, a very pleasant Burger King experience, and we'll be back, ready to traumatize the trainees again. NOTE: It appears that Burger King has yet again changed their POS system, so "HIYW" is no longer depicted after every line item on the receipts.

Because presumably the turnover is higher with the cooked. Especially with pork-based goods, since they eat a lot more of it than beef and other meats. I can certainly tell you that from the roast char sui that I've bought at King Fung, it compares very favorably from the best stuff I've bought in NYC chinatown. ← one might assume that they cook the raw stuff they're about to get rid of. tasty doesn't always mean safe. caveat emptor. ← Hasn't killed me yet.

Because presumably the turnover is higher with the cooked. Especially with pork-based goods, since they eat a lot more of it than beef and other meats. I can certainly tell you that from the roast char sui that I've bought at King Fung, it compares very favorably from the best stuff I've bought in NYC chinatown.

I Open Source my ingredients, personally.

The roast pork from King Fung is excellent though, and they make it all the time, so I'm not really concerned about food borne illnesses from the stuff I buy there. I'd be a little worried about buying raw meat, poultry and fish however. Vegetables, refrigerated noodles, frozen items and dried goods and Chinese cooking condiments won't kill you either, and thats primarily what I go there for, in addition to their amazing roast pork. Han Ah Reum doesnt have everything you need for Chinese cooking, unfortunately. Kam Man Food in East Hanover is probably the best Chinese supermarket in North Jersey, but its an hour away from where I live, so I reserve it for major stocking up trips and when I am visiting Rachel's parents.

Probably because of the way the English language mutated over a long period of time. Some of it comes from Anglo-Saxon (Old English) and some of it comes from Latin and other sources, including Gaulish and other Celtic languages and the Vikings. Then of course it turned into Anglo-Norman, then Middle English and then Modern English around the time of Shakespeare. England was invaded by lots of cultures in the last 3000 years. Its actually very difficult to peice a lot of this stuff together and why words mutated in English the way they did. If you watch some of the histories of England on The History Channel that they show from time to time, you'll get a better sense of where all this stuff is coming from. http://en.wikipedia.org/wiki/Old_english http://en.wikipedia.org/wiki/Middle_English http://en.wikipedia.org/wiki/Early_Modern_English http://en.wikipedia.org/wiki/Anglo-Norman_language

Ah, the blessed tots. I think you could have gone a few more minutes more on the crispness factor, though. I don't like to see any white on the outside at all. I want to see barrels of crispy brown goodness.

There's also Saigon House in East Hanover which opened in late hours of 2005.

Eh. A battle not worth picking, really. There are much worse hackneyed words that arguably are more worth raising your blood pressure over.

I am the eggman. I AM THE GOPHER! goo goo g’joob g’goo goo g’joob.

In addition to the Germanic/Alsatian suggestion and the beer suggestion, may I also suggest hard english cider, or french cidre.

Well, I would say go for Ropa Vieja. That is probably THE most prevalent latino dish in Cuba and Puerto Rico and the Dominican Republic. You want to serve that with Arroz Amarillo (Yellow Rice). And perhaps a side of Tostones (fried plantains). For both the Ropa Vieja and the yellow rice you will need to make Sofrito, which for lack of better explanation is the latino version of pesto: http://www.daisycooks.com/pages/recipes_detail.cfm?ID=1 (Sofrito) http://www.daisycooks.com/pages/recipes_detail.cfm?ID=8 (Ropa Vieja) http://www.pryordailytimes.com/articles/20...ines/news08.txt (Yellow Rice Recipe) If you wanted to turn Arroz Amarillo into an entire meal, brown some marinated chicken peices in the sofrito/achiote oil, then throw in the rice and cover the pot to finish the cooking -- you've got Arroz con Pollo, although there are many other variants to this dish: http://www.cooks.com/rec/doc/0,1926,146181-235205,00.html Another dish is marinated cuban slow roasted pork, but thats a major production. I did a pseudo version using pork loin that I marinated in a citrus marinade for several hours (Goya Adobo, orange juice, grapefruit pulp, lime juice, lots of garlic, chopped up green chiles, some hot sauce, black pepper) and simply pan-seared in cast iron and finished off in the oven. Its even better marinated overnight. http://forums.egullet.org/index.php?showtopic=82052 And to drink on the side... A Mojito, of course. If you marinate and cook two loins, let one cool off overnight and refrigerate, and then slice it in the morning to make cuban sandwiches, along with some pickles, ham, swiss cheese and mustard, toasted pressed into a panini on French bread.

If you're from New Jersey, its sausage and peppers and onions over Italian bread. Overstuffed Italian cold cut hoagies are an acceptable substitute. With meatballs over pasta or subs as a second course. Of course, since these are both teams anyone from Joisey couldn't care less about, the full treatment is hardly worth the effort, so take out Pizza and Wings, yeah.

I totally forgot about Hunan Noodle House. Thats an excellent restaurant. Their sister restaurant, Taipei Noodle House in Teaneck is also very good, but its usually a mob scene at night, especially on weekends.

Insalata Caprese with heirloom tomatoes and fresh mozzarella from the Bronx. Yeah, its February all right! I don't know where the tomatoes came from but they sure were good.

BTW in regards to China 46 in Ridgefield, its practically sitting right next to the SONY Ridgefield multiplex. You can't do much better than that for dinner and a movie!