Jason Perlow

Following Rachel's Latke Recipe on RecipeGullet: Stage 1: Melt Schmaltz. Allow to simmer while preparing the rest of the recipe, any water like liquid needs to evaporate. Just before frying, add an equal amount of vegetable (pref. corn or peanut) oil. Turn burner down to low. Stage 2: Shred Potatoes with yellow onion in Food Processor, put in colander over bowl to drain. Stage 3: Scoop approximately 1/4 of the shredded potatoes back into the food processor. Add matzoh meal, one egg, and caramelized onions -- We're using onion confit in this photo. Pulse to grind, not too fine or pureed. Stage 4: Separate water from potato starch in the drainage bowl by pouring off the water into the sink. Stage 5: In the potato starch bowl, combine shredded potatoes and Potato/Egg/Matzoh/Onion Confit mixture and mix thoroughly, hands are good tools. Stage 6: Make mixture into balls and place on plate. (This is not all of them) Stage 7: Turn up heat to medium-high, smush balls flat into pan. Fry until golden brown. Stage 8: Resist urge to consume all latkes in drying stage. Stage 9: Consume as part of your favorite meal, with fresh applesauce and sour cream.

I wanted to show everyone my first photos of the Simplehuman unit we got in for evaluation: I'm going to have a more formalized review in a few days -- but my first impressions are that this is a really nice machine, that makes really good pod coffee, and is really easy to use, albeit with a quirk (that I was able to resolve) which I will initally toss up as bad luck -- the reservoir tank that came with the unit had a defective plastic part which holds the water sensor down, that fell off in shipping (obviously due to lack of adhesive -- which is probably a manufacturing line screw up) and we temporarily fixed it with duct tape (I am going to get some superglue tomorrow to make the fix permanent). Simplehuman is sending me a replacement reservoir tank, so I will let you know shortly if this one was a fluke or not. Other than the stupid plastic tab which fell off in the water tank, this is a really well built machine, and it makes really good coffee from standard Senseo-size pods.

For Vietnamese, Binh Duong in Bloomfield: http://forums.egullet.org/index.php?showtopic=36469

There's a Total Wine in River Edge as well. Total Wine's prices are good, but I wouldn't say their people are outstandingly knowledgeable. They also don't really carry boutique or small production wines either.

Testing out my new Canon Powershot A620: Chopped Sirloin Steaks with Onion Confit (in burger mix) , Sauteed Dou Miu, Sherry Mushroom Saute', Potato Latkes fried in Schmaltz with Fresh Applesauce and Sour Cream.

Depending on how Northern NJ you are... I happen to like the new wine store next door to Typhoon on Palisade Ave in Englewood. Wine Ventures in Tenafly is also a nice eclectic store. Its a little across the border, but I also like Wine for All in Tappan, NY.

Given the rather large amount of Louisiana satsuma mandarins I currently have in my possession, I have sacrifced a number of them to the infusion gods, and am in the process of making a Satsuma Vodka -- which I will turn into a 'cello, and a Satsuma Rum. I figure in 2 weeks I will have some really nice stuff for Chanukah and New Years Eve imbibing. The Vodka infusion I have used the fruit and the rind, and in the rum, I have used just the fruit wedges, to start off. We'll see how it comes out. In a few days over the course of eating more satsumas I may just throw some peel into the rum as well. I'm chancing using the entire peel as opposed to just the zest because the pith layer in satsuma peels is very thin, and a small amount of bitterness probably won't be bad.

It's amazing how quickly you can get people to eat grits if you call it Polenta, especially served with some nice seafood or a peice of meat on top. This is a "New Orleans-style" shrimp and grits I made a while back: I mean, call it Creole Shrimp with Buttery Polenta and nobody would even blink.

Bayona has now reopened for lunch and dinner service.

Yetty, those look really amazing. You can be my bubbie anytime.

Balthazaar makes very good croissants -- but they are more buttery tasting simply because they use OBSCENE amounts of it. There's certainly nothing wrong with Andre's croissants, and I actually think they are pretty good. But his talents are in his pastry, there's no question about that.

Still not convinced? Satsumas: The Video (Requires Windows Media Player) EDIT: Here is the "Prequel" Satsuma video! an eG exclusive! Google Video: Satsuma Peeling: Episode 1, The Mandarin Menace

For those of you who haven't ordered any yet, here's what you are missing:

On hearing about these shortages, Brooks, I feel like a unconscionable glutton, being now on my SECOND 40lb box of these things. But if my buying them helps Simon stay in business, I'll buy even more. Other than Simon, I can't seem to find any independent farms selling Louisiana Citrus on the web. Does anyone know of any other that direct ship? I'd like to try some fo the other offerings from the state if possible, if the crop exists to sell.

3 Cases would be my best estimate.

Also, as I understand, instead of previously believed Deanies came out relatively ok, and it was not destroyed, according to our own LA Forum Host and Site Manager Brooks Hamaker. He should have some more information on it shortly.

Same deal with our mini poodles... hate any kind of citrus, but LOVE the satsumas.

I'm pretty sure only research subs have windows... otherwise it would be a potential weak point considering it is a military vessel and it is heavily pressurised -- its not configured the same way a small research sub is, its basically one tube inside another. Unlike submarines before it the USS Virginia doesn't even use a traditional optical periscope, it uses a sophisticated hi-resolution digital TV camera link called a "Photonic Mast" system, it's the first boat to have it.

The second 40lb box of satsumas have arrived. They are now all orange, larger, the peels are looser, and really, really sweet.

An interesting Chicago Tribune article on the state of single serve coffee brewers and pods: Pods, packets taking Joe in new direction

Oh, yeah, like thats a real problem for Steven.

Yes, we are really talking about a stuffing made out of chopped up White Castle hamburgers. And you can use the frozen versions, or the fresh ones (without pickle or ketchup). I used frozen ones for the one made above.

It -Literally- is The Hunt for Red October. The next boat Bubbleheadchef is going to is the Los Angeles-class USS Dallas, SSN 700, which was the "good guy" sub prominently featured in the movie. The Dallas, which recently underwent a technology upgrade along with its 15-year nuclear refuelling, is one of the oldest boats serving in the sub fleet. http://www.csg2.navy.mil/Dallas/dallas.htm

The "POTUS" aside , Who is the highest ranking officer you've ever served a meal to?

For those of you interested in what the mess hall of an attack sub looks like, there is a photo of the one aboard the USS Tucson, SSN-770, a Los Angeles class, towards the middle of this page: http://www.navsource.org/archives/08/08770b.htm