Jason Perlow

I had one of those things as well, and I was a beta tester. http://www.palmpower.com/issues/issue200011/audrey001.html It was a cool concept but 3com just couldn't market it very well. Nowadays with WiFi I just usually have one of my laptops near the kitchen on our dining room table anyway.

It makes me want to cry hearing that, Todd. It was only 4 or so months ago that we shared ice cream there -- never in my mind did I ever think it might very well be my last time. Rachel made fun of me for wanting to go back there more than twice during that last trip. Now I wonder if I really should have.

Just wanted to remind everyone that one of the few satsuma farms left in South Louisiana is now harvesting and shipping for the 2005/2006 season: http://www.satsumafarm.com Louisiana Satsuma Mandarin Oranges (eG Topic)

Chicken Enchiladas Mole Poblano

This is one we didn't have a chance to participate in the first time around, so tonight we made Chicken Enchiladas Mole Poblano, using Mole paste made by our housekeeper Socorro ("Soco"), who is from Puebla.

I'm curious as to just how wrecked it actually is inside? Maybe the place is salvageable? As to who would carry on in place of Austin is another matter entirely.

Simon Citrus farm just opened their e-commerce site with Paypal for the season this last sunday -- 40 pound boxes of freshly picked satsumas are $59.00 with shipping included, UPS ground. You can also get the 20lb box as well, but you don't get as good a deal per pound. Trust me, even 120-140 satsuma mandarins will not last you very long, you can eat six in a single sitting, easy. The peel literally flies right off and you can pop an entire fruit in your mouth practically. Note that they only ship orders on Mondays. So if you order on a Monday afternoon or evening they will not ship them to you until the NEXT Monday. Simon Citrus Farm (click)

I have a number of photos of Indian Chinese food from a short-lived restaurant in Hackensack, NJ that might be of interest: http://forums.egullet.org/index.php?showtopic=35844

I had asked this question once before, three years ago?, : Who makes Ben's (Best?) Brand Cream Cheese, plus name a store that carries it. Thanks ← I'm fairly certain its avaliable at Fairway Market in NYC.

Nyafat is what you are thinking of, and its pure vegatable product. Its a pareve Schmaltz replacement. There is NO real replacement for Schmaltz. The only thing that compares to it is lard or bacon fat, and that isn't Kosher.

What gave you the impression that Temp-Tee is Goyish? Because of those commercials with the butler and his "Bagel for your Temp-Tee sir?" line? I think that sort of contributed to its anti-Goyishness because they were so in-your-face ridiculing WASP upper-class culture.

We never fought over it....because I always stole it and ate it first :-). And although this is probably going to get me kicked off this thread, my ultimate turkey stuffing is still...*sigh*...Pepperidge Farm Cubed Herb Stuffing with sauteed onion and celery added. Which must be cooked in the bird. Marcia. ← Actually, I'm also of the opinion that a "doctored" Pepperidge Farm is probably one of the best stuffings there is. Its what people really want anyway. However, this year, in addition to the Pepperidge, I'm going to make THIS: White Castle Turkey Stuffing

We made a very "re-Mexicanized" Chili last night as part of the Chili Cook-Off. Served over skillet cornbread: This is composed of tomatoes, tomatillo, white beans, corn, onion, red bell pepper, ground lamb, ground turkey, and ground pork, with fresh serrano, fresh jalepeno, dried New Mexico, dried chopped chipotle, and powdered guajillo and morita chipotle. dried oregano. And some mole paste. coriander seed. thyme. and garlic. Hit of vinegar. Lime and Habanero hot sauce to taste.

What exactly is a "Kosher Experience"? Do you know of any Shop-Rites in Northern NJ that have this section? ← The Englewood, NJ Shop Rite has one of the largest Kosher sections in the state.

Finished product, in pot: Served over skillet cornbread:

Chili in the pot, simmering, sans-beans, which are still cooking in the Le Creuset and are to be added later with some more tomato liquid. This is composed of tomatoes, tomatillo, onion, red bell pepper, ground lamb, ground turkey, and ground pork, with fresh serrano, fresh jalepeno, dried New Mexico, dried chopped chipotle, and powdered guajillo and morita chipotle. dried oregano. And some mole paste. coriander seed. thyme. and garlic. Hit of vinegar. Fresh cilantro will be added before completion. EDIT: We just dumped in some frozen corn kernels as well.

What the hell is wrong with the basic Toll House recipe on back of the Nestle chocolate chips package? Its a tried and true formulation. Just use that recipe, and use good chocolate (dark chocolate is key), and add pecans, toffee, etc. http://www.verybestbaking.com/recipes/detail.aspx?ID=18476 As to peanut butter cookies -- If you have a natural foods store and can use natural peanut butter, or can go to a Whole Foods and grind some up fresh from roasted peanuts, its going to make a big difference.

Previous eG summer roll/spring roll thread with photos: http://forums.egullet.org/index.php?showtopic=62479 Rachel's recipe in RG: http://recipes.egullet.org/recipes/r1150.html

I'm not sure how accurate these brews are, though. Dogfish is a reputable company, but these guys: http://www.pharaohs-brew.com/ 250 bucks PER bottle?

There have been a number of attempts to recreate those Egyptian beers, most notably by Pyramid Brewing and I beleive Dogfish Head (who recently recreated an ancient Chinese beer back in July and has a beer based on residue found in the tomb of King Midas).

Never tried it, but if I find some I will definitely buy a bottle. Currently my favorite Rum liqueur is Rum Jumbie, from St. Maarten. It sounds like this Rumona stuff sounds pretty similar. The totally non-PC bottle absolutely kills me, though. http://www.rumjumbie.com/rumjumbieliquer.html

Actually, with Callahan's closing in Fort Lee, that leaves a pretty serious vacuum needing to be filled.

Its not my usual camera, Grub. My Coolpix 5700 died and I am borrowing my Father-in-law's point and shoot, which has no RAW capability. I took the photo directly underneath the hood lighting, which has like an orange tint to it.

The Bonny Doon Ca'del Solo Big House Red is also a very good universal cooking wine, particularly for adding to pasta sauces and for red wine reductions. Great for stews like Boeuf Bourguignon.

An interesting site on Nutria for human eating: http://www.nutria.com/site9.php Since they are semi aquatic they are probably all over the damn place in New Orleans now.