Jason Perlow

Uck Fay that It Shay. Pry it out of my dead hands, hockey puck.

I hear you man... but 66 bucks for -two- Muffalettas? That shipping is a killer. Are they shipping them in dry ice or something? I happen to think that 60 bucks for the 40lbs of Satsumas from Simon Citrus Farm is a hue bargain by comparison...

I just found this in my email:

Actually, It's Greek to Me has 8 locations: Englewood, Fort Lee, Cliffside Park, Hoboken, Westwood, Ridgewood, Holmdel, and Long Branch. These are all a bit different as this is a franchise operation with different owners. Where is the It's Greek to Me in Maywood? ← ← I meant Westwood.

German Pinot? Now I have to figure out a way to find some.

I didn't take a photo of it -- I will when we do the real deal. But guess what... it looks and tastes like... stuffing! With hamburger meat in it. Amazing, isn't it?

I had my doubts dave, but it was actually pretty tasty. I'm a White Castle fiend, but I originally heard about this recipe from Arthur Schwartz -- and whatever you can say about Arthur, he remains a man of taste. We plan to make other stuffings (dressings) on the side, but this is what we plan to stuff the turkey with. Generally speaking I like to start with a stuffing mix like Pepperidge Farm and then "doctor" it. I don't think you get the optimal stuffing effects from using fresh bread.

Last night when having sunday chicken dinner, we tested out the White Castle Turkey Stuffing recipe. We actually cooked it in a pan and shoved it in the oven as opposed to stuffing it in a turkey, but it was great. Really tasty. In a white trash, trailer park way. The only modifications we made (other than not shoving it into the bird) was adding more chicken stock and sauteed mushrooms. Next time I will add more sage, and a bit of salt though. Instead of using cooked burgers bought from an actual White Castle, we used the frozen ones you can buy in the supermarket, since they have no pickles or ketchup on them and have less grease. You can buy the same frozen burgers from a White Castle location as well.

Why can't they sell to Washington State or California? Some wacky law?

Also note the Dim Sum Dynasty (Ridgewood) thread.

They did a separate article on it from the peice I did for the Jersey section? Interesting. I'm happy they gave it more than the 350 words I am limited to for the Quick Bites, Callahan's is an institution worthy of a full writeup.

I don't have a website for Stickey's yet but I beleive they are working on one.

Wanted to let everyone know that Stickey's is doing Smoked Fresh Hams and BBQ Smoked Turkeys for pickup on Thanksgiving Day. The Hams, which are going to be about 20lbs in weight, are going for $120.00 ($6 per lb). Smaller "Picnic" hams made from Pork Butt can also be purchased. As Dave Finkelstein (Fink) himself is going to be doing those, they should be really good. You should call today or tomorrow however to reserve your ham or turkey. BTW, for those of you who haven't been back in a while, there are a number of new items on the menu, courtesy of Fink, who is now working full time and adding his distinctive touch to the kitchen. The Pork Stew is outstanding, as are the Hush Puppies, which are the genuine item.

Billy, as we are spending Thanksgiving this year with our very close Chinese/Korean friends, we'll be doing both traditional American as well as Chinese food. Rachel and I are taking care of the turkey and roast ham and stuffing, and our friends will be preparing some vegetable side dishes, as well as a number of Chinese things (and some Korean) including Jiaozi. I'll be sure to take some photos on Thursday.

Add a lot of parmesan, make phyllo dough triangles with them and serve 'em as appetizers.

You mean A Taste Of Greece. It's Greek To Me is in Englewood, Maywood and Cliffside Park. Note: Jason meant Westwood, not Maywood, corrected below.

Pierre Ferrand Ambre ($40). Also I like Imoya, from South Africa ($40). And of course, the Spanish brandies: http://www.egullet.org/tdg.cgi?pg=ARTICLE-perlowbrandy Since I wrote that peice, Sanchez Romate came out with "Uno En Mil", which instead of being a Solera, its statically aged like a Cognac. Very smooth spirit, great with cigars. At about $30-$40 a bottle its really great stuff. Uno En Mil (Bevmo.com)

You can get them in the Chinese supermarket (King Fung) on Kinderkamack Road in River Edge. I beleive Jollibee in Bergenfield also carries them.

I thought everyone would think this is amusing: http://video.google.com/videoplay?docid=-8...6995761&q=poboy

We're almost done with our 40lbs. I'm going to order another bushel shortly. They are definitely more sweeter the more orange they are, but the downside is they have less juice in them the more orange they are.

To each his own. I don't like Starbucks coffee for the most part because they over roast it to the point where you get the nastiest burnt aftertaste and you pretty much need to have some sort of latte to mellow it out -- I mean, you can't really get a regular American-style cup of coffee over there. Sometimes you just want a donut and a regular cup of coffee -- and I don't consider a diluted shot of their extreme-espresso roast with some milk added an American coffee. I want Bunn-O-Matic. That being said I tried one of the seasonal holiday flavors of Starbucks yesterday - they have Egg Nog, Gingerbread, and Peppermint. I tried the Egg Nog latte with a double shot -- not bad at all. If you get the Egg Nog one, they use actual Rosenberger's (click) Egg Nog, right from the quart container, and mix it with the latte milk. The gingerbread flavor is just some kind of artificial syrup, as is the peppermint. Next time though, I think I'll get the egg nog latte with Chai (which they offer), so I can avoid their coffee entirely. But I'll feel extremely gay doing it.

Jesus Christ. We're talking about glorified cockroaches people. Lifeforms which have a limited central nervous system and basal ganglia complex, and a soul as empty as say, your average litigation attorney.

LOL. Now, why bother with the dash in the middle if you're talking about cooking BACON? You think he's gonna think twice about striking you down with a bolt of lightning after eating trayf like that if you remember to put in the dash?

The pies are very similar to Hostess apple pies/lemon pies/blueberry pies except that the secret ingredient is lard in the pie crust mixture. That's why they only had a shelf life of several days and couldnt be shipped outside the New Orleans area. Besides the hand pies Simon Hubig made full size pies as well with the same general ingredients. http://lalagniappe.com/mall/lobby_hubigs_pies.htm Actually come to think of it, looking at the ingredient list, it says Beef Tallow/Beef Fat as the animal fat used... But I don't see why you cant use lard. Traditionally Cornish Pasties were made that way. Hell, put lard in the crust and deep fry the suckers in beef tallow. Damn that would be good.

Hell yes they are!