Jason Perlow

Welcome to the site, Linda!

We haven't been to this place in a long time, I'm glad to hear the food is still good. I think one of the reasons we stopped going was that we preferred the more authentic flavors at Penang, but we should probably give it another try.

A nice article at the Atlanta Journal Constitution about the groundswell of support and assistance Willie Mae Seaton has gotten from locals and fans all over: http://www.ajc.com/news/content/news/stories/0129seaton.html

It can't possibly be worse than Wray and Nephew Overproof. Tasted straight, its like rocket fuel. Although, Bacardi 151 is also pretty nasty, but its designed for flaming, not drinking straight.

I love the poodle!

Braised whole stuffed chicken with sticky rice is a classic Chinese New Year dish.

I don't agree with his assessment of the Hawaii-Five-O. Fresh pineapple doesn't work in pairing with processed meats, you need the canned pineapple in order to get that sweetness. The dog does much better if you add the Sambal sauce to it -- The spicyness offsets the sweetness of the pineapple.

Seafood Gourmet photos:

Yes, you totally need the fried onions. And a can of Cel Ray to wash the sucker down with. And a pastrami sandwich. And a king-sized box of Kirkland antacid tablets from Costco.

I'm totally a round knish person as well. Although I have been known to engage in the occasional Gabila's. Even buy packs of them at supermarkets. I'm ashamed. More important than the round versus square issue though, is what's the more serious knish -- Kasha or Potato? I'm more of a Kasha knish person than a potato knish person, although I enjoy both. However, I will add to that qualification that I think Kasha knishes should be a potato/Kasha blend, and not be 100 percent kasha. BTW Steven, you're wrong about the squares always being fried -- in a number of orthodox, glatt kosher restaurants/delis I have been to, I've seen this log-type squarish knish that has the filling exposed on two sides due to cutting it off the log, which are baked with an egg wash on top. Its not a common type, but I've encountered them like 20 percent of the time.

Oh man, Herbsaint is wrecked? It was one of those places we never got to...

Oh yeah, that Red Dragon cheese is great. I love the mustard seeds in it.

Yeah, you need to be careful when ordering pork dishes in Korean restaurants. It's most likely going to be pork belly, which is extremely fatty. Sometimes you will see pork loin, or some other cut of pork, but you really need to ask what cut of pork it is. Generally speaking, most Korean restaurants, especially in Northern NJ, do not want to cater to American (or even Non-Korean) customers because they've had bad experiences with us not liking their food and there is almost always communication and language problems when ordering. If you can somehow get over the hump and display some knowledge and confidence in what you are ordering, however, they can tell you are not some ignoramus and will give you better service. I always have problems going to new Korean restaurants because they don't have that comfortability factor with me yet -- we almost always have to tell them that we know what we are ordering. The ones that we go to usually recognize me after a visit or two (I realize I am not difficult to remember) and take good care of us. Some restaurants are better with American customers than others.

Susan, pho is a Vietnamese soup, not a Thai soup, and every Vietnamese restaurant I've been to in New York prominently displays Huy Fong brand Sriracha on the table, so if it's good enough for all the Vietnamese-New Yorkers, it just might be good enough for you. ← I've had both the Huy Fong "cock" Sriracha (made in California using domestically grown chiles) and also the "Gull" brand Sriracha (made in Vietnam). Personally, I prefer the Huy Fong, because I think they use more garlic, is one of the hottest ones I've had, and it has less sugar in it. As Michael says, the Huy Fong is pretty much univeral in the Vietnamese restaurants in the NY Metro Area and also in California. http://www.huyfong.com/frames/index.htm http://importfood.com/sriracha_sauce.html "Sriracha" as I understand is a generic term for this type of sauce, so the issue of genuine versus non-genuine is pretty murky. However, a while ago the Huy Fong sauce was being counterfeited: http://forums.egullet.org/index.php?showtopic=65948

I think this was the present queen's mother ← Yup, you're right, it was the Queen Mother. QE2 didnt get coronated until 1953. She died in 2002 at the age of 101. I doubt she consumed more than that one hot dog, though.

I'm not dismissing the discussion, Tommy. People are free to discuss whatever they want here, but beating a dead horse doesn't do anything to advance the topic. He's said he thinks the food is horrendous and doesn't subscribe to the notion that Jews represent a large portion of the clientele, and he thinks Jews and Chinese food is a myth. We get it. Really.

Menton: You don't like the place. We get it.

Stacy -- we can take reservations up until Friday, but we can't have "indefinites". If we don't have the PayPal payment on Friday, we can't assure the reservation for that person because we have to pay the restaurant on Sunday for a set amount of people. We have no ability to take money at the event. We still have seats left, so if anyone still wants to go, there's definitely room. Again, here is the PayPal payment link. That serves as your RSVP -- posting in this forum that you are RSVPing without paying in advance does not suffice. 2006 China 46 Chinese New Year Dinner Payment Link

Thats kind of like going to Japan or China and requesting that nothing contain soy sauce.

Its behind Han Ah Reum.

Hi Sara -- thanks for joining us this week and giving us your insights into your career and food world. I've been anticipating your Spotlight for a very long time. In terms of the outside sources by which you draw inspiration, what are some of your favorite cookbooks on your shelves? And which do you find yourself turning to most often? What has the most sentimental value to you?

I'm quite sure you can get it at the Arthur Avenue retail Market or Biancardi's next door.

Both good and bad news. Apparently, due to failed lease renegotiations with the owner of the lot, Stickey's in Teaneck had its last service last night. The good news is, within two months, they will be re-opening just across the NY State border on Rt 303 in Blauvelt, near the Palisades Center Mall. They will be taking over the food service aspects of an existing bar, so there will be BEER! Dave Finkelstein will also be taking on a more direct role with the BBQ as well. Thanks to Stickeys for being such great friends to the site, and we look forward to your speedy return!

How did this one do?

Well, FDR served her hot dogs. http://www.wnyc.org/books/34181