Jason Perlow

My recipe usually involves opening up a box of Tower Isles HOT and setting the toaster oven at 350 for 15 minutes.

It appears that at least in regards to China 46's dinner service, my fears were unfounded. It's been a number of months since we've had dinner at China 46 -- I definitely intend to return soon. Everything tonight was excellent, as it should be. Tonight the restaurant was about half full, which for China 46, is a decent regular night. We had 3 dishes, all from the specials menu on the board -- A Egg Dumpling with Cellophane Noodle soup, which was bokchoy heavy but still very good, excellent broth and very comforting. "Yellow Birds" was yuba skin wrapped around vegetables, in a brown sauce with seafood (small shrimps and scallop peices) and mushroms. I happen to be a big fan of yuba to begin with, but this was a nice dish and the gravy wasn't overpowering. We also had a new type of Jiaozi tonight, pork with celery. The celery taste was prevalent but not overpowering, and it worked quite well to smooth out the juices from the pork. I liked it. We were also given some of the lamb dumplings, which are also excellent. I'm looking forward to coming up with the menu for this year's Chinese New Year celebration -- the Year of the Dog is only 3 months away.

Breaded Chicken Cutlets seasoned with sweet paprika, with Roasted Brussel Sprouts with Bacon and Apple tossed in Bacon Grease, and Mushroom Spaetzle a la Andre Soltner.

Well, I am hoping they use some entirely different flavoring agent for the vanilla rather than the one they are using now. Even black cherry won't cover up that really artificial taste.

Coke to phase out Vanilla Coke I always felt that Vanilla Coke had an insipid, artificial flavor. Here's hoping the black cherry version is better.

hey jason i just talked with the president of pacojet he liked your idea coming soon? wg ← If I can get NathanM to license us the space alien technology from the Roswell crash required to pull it off, and EU funding, I think we can get a product ready by 2036. We can then open a Gelato stand in the CERN supercollider facility with it.

What about the new blue cryonic laser Pacojet that can turn maple syrup into sorbet? I heard some dude at the European Space Agency working on a closed-system rocket engine came up with it.

I've been wanting one of those Bron mandolines for a while. I've come close to buying one on a number of occassions, but I just can't seem to justify paying full price for one, especially for a single use gadget.

Oysters and Conch fritters, definitely.

Definitely "bibimbap" here in Joisey.

This all sounds very frightening. The best thing you can do with canned soup is to make various casseroles out of it, a la Ms. Lucy. I agree that Campbell's tomato soup is an ideal match to grilled cheese sandwiches.

LBJ's favorite soft drink too -- which would make him a Fresca early adopter of sorts. He loved it with his Q. He even had a soda tap installed in the oval office to dispense it.

David, easy on the mind altering substances, man. Are you sure those mushrooms were the edible kind?

Sounds very tasty. But now I have to go buy another squash and some leeks and shrooms to try it. Damn you, Russ.

Great to see JoAnn Clevenger taking center stage at the event. She's one very passionate lady. Chef Kenny Smith is also a seriously talented chef as well -- I'm glad to hear the SFA got to taste some of Upperline's best stuff.

Can't have enough bacon.

Any vegetable is amenable to lots of cheese, butter, and other goodies! But squash particularly.

Pasta it ain't. Good eatins', yes.

I love that hazy look, daniel. Its kind of like that effect they use on original episodes of Star Trek when they do a close up on one of Kirk's babes.

A simple Spahgetti Squash gratin, made with butter and Parmigiano. Served with Barber Foods* stuffed chicken breasts and baked potatoes. * So shoot me, I like pre-prepared frozen convenience products.

A Spaghetti Squash Casserole we made tonight: Just scooped out cooked spaghetti squash, butter, and lots of parmesan cheese.

If it wasn't for the fact that they own a successful restaurant in New Brunswick, the two interviewers sound like a bunch of small town smarmy jackasses. I like how they immediately take their pot shots at Doug right after he signs off. Utterly gutless. A real interviewer would have had the chutzpah to make those accusations when Doug was on the air. Doesn't inspire me to visit their place one bit.

According to the voicemail message on Upperline's answering machine, they are re-opening for dinner service on November 2.

A 1 star for Craft, Gramercy Tavern and The Modern? And Babbo, Cafe Grey and Nobu? And for Daniel to make only 2 stars is pretty devastating.

Brooks, has Upperline re-opened? EDIT: Its Opening November 2, according to Joanne's outgoing voicemail.