Jason Perlow

I havent been there, but I can tell you that from the menus they post on their website, it looks like very straightforward chinese american and not at all interesting. Is this another place with a "secret menu" like Hunan Cottage?

Mr. Chu is a very solid restaurant, as is Noodle Chu, in Parsippany. However Mr. Chu is fancy american chinese. Noodle Chu is Hong Kong style. Hunan Cottage in Fairfield is also authentic Shanghainese, like China 46 in Ridgefield.

I'm sure it will be worth the effort, Magus! And I'm sure if you make an order of platanos and leave them out to sample you'll get plenty of orders. Freshly fried platanos are incredibly hard to resist.

Well I can do platanos, That is a staple in my home already, and NOBODY does platanos here. Great Idea Jason. I also make a great mustardbase garlic sauce to go with them. Thoes things are like crack. ← Latino food is hot right now. No doubt about it. I'd totally get those with the burgers -- and you can even offer a latino-style topping on the burgers to go with them -- maybe a fresh salsa with sliced avocado. You could call it the "El Numero Nueve" as sort of a riff on your brand.

Another possibility besides french fries is to find a really good potato chip supplier who will sell you bags of interesting chips. Especially a local brand. Thick cut, dark russet kettle chips of some sort. Then you can make an interesting dip to go with the chips. Heck, you could even get some plantains and do fried plantain chips too. Freshly fried they are awesome and much less maintenance than having to prep french fries and a lot more interesting than frozen Sysco fries. Personally I think when salted and peppered, platanos chips are even better than french fries. Do something interesting nobody else is doing. Theres lots of other things that are easier to deal with than French Fries.

Tater Tots with chili. Cheese Whiz. Guacamole and salsa and sour cream. Bacon bits and sour cream and scallions. The skies are unlimited. If you can't get good french fries, utilize your deep fryer and do something interesting other than French Fries. I bet nobody else in your area is doing something interesting with Tots.

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.

Exactly.

Tater Tots.

So much for the city's favorite son.

Some new Seafood Gourmet pics: Raw Oysters Grilled Halibut Gnocchi in Tomato/Mushroom herb sauce with Shrimp

Is it just me or do Canadian bagels not have holes in them?

Theres also a great recipe on NOLAcuisine.com, with excellent photos: http://www.nolacuisine.com/2005/11/14/ando...sausage-recipe/

Fresh andouille is not the same thing as Cajun andouille though. Cajun andouille is cold smoked. French-style andouille is a fresh sausage.

Also the Andouille from Jacob's. Which is legitimately made in La Place. http://www.jacobsandouille.com/

Get the patch! What's with this cold turkey craziness?

You can listen to the song here: http://www.kzone.com.au/transient/aeroplanejelly/home.html

Prions have something to do with food? I thought they were a secret society that protected the secrets of the Merovingian linkage to Jesus. Oh what, thats the Priory of Sion.

Supplies are expensive. I would go cheap. In the 50's/60's/70's most burger chains used paper cups with wax. I don't think you can get that anymore, styrofoam is the cheapest vending cup now I beleive. You can, however, get stuff like this: http://www.printglobe.com/Products/Product...CFRkpGgodiiXgtA If you can, I would be eco-conscious and use recycled material. Styrofoam really isnt eco-conscious. EDIT: The wax paper stuff apparently is still produced, by Sweetheart (Solocup): http://www.foodservicedirect.com/index.cfm...Coated_Cups.htm http://www.solocup.com/

I find that roasting green beans tends to really dry them out, for some reason.

I would go green beans with the short ribs. Blanch them quickly in a pan with water, then saute with (a lot of) garlic and olive oil. Use an ample amount of salt and pepper and perhaps a squeeze of lemon. If you have any bacon, chop up a small amount and throw it in with the olive oil, get them crisped, and throw in the green beans.

I've only had it in a few Pho places myself, and I've been to quite a few. I think its more commonly used on the west coast (and in Vietnam, obviously) than around here.

This will be a very difficult week for everyone on staff. I just know it. Seriously though, props to Marlene, Dave and Snowangel for kickin' it. I know how rough it is. How many packs a day are each of you at, just out of curiosity?

Well with the orgeat, you can make one of those classic Trader Vic thingies.

I pan fried them in a wok. Next time I'll use a cast iron pan with more oil. Still came out really good, though.