Jason Perlow

← Wow. What a novel idea. I wonder who's done something like that before?

Oh yes, Ms Lucy's Classic Cajun Culture and Cooking on RFD-TV. Another one of my favorite shows.

Shake Shack uses custard. I like their shakes, but they are more focused on the new and innovative flavor types of shakes than they are the traditional ones. As to making your life simple -- if you really want the chicken/veggie/seafood burgers I would perhaps wait to introduce them one at a time six months after your business opens as new items, just to see what the reaction to each of them is. My gut instinct tells me that the fish/lobster/crab stuff and the veggie will not nearly be as popular as a chicken breast or chicken/turkey burger. With these kinds of places people are more interested in the occassional splurge and going all the way on a greasy burger with shakes and fries than worrying about their waistline. At least, that is my perception.

"Colameco's Food Show" which is now in its fifth season on PBS. If there is any show on TV that captures the essence of an eGulleteer, it would be that one. http://www.colameco.com

Magus, I really have to re-iterate that you can only do things well if you minimize your menu offerings. Condiments on burgers are one thing, but honestly, I would stick to just burgers, shakes and fries, maybe onion rings. I wouldn't bother offering fish or chicken or any of those other things or worrying about vegans or vegetarians, in my opinion servicing that market is a complete waste of time at the scale you are working on. Some of the best little burger places in this country have nothing but burgers, and you have to wait on lines to get into these places.

That being said Steven, I haven't returned to China 46 in a few months because two of my friends who were regulars there -- who you have dined with as well, Andy and Lin, will no longer eat there because the quality has declined considerably and they felt the food got greasier. When we go to Dim Sum with them on Sunday now it is at Silver Pond in Fort Lee. I definitely need to go back for brunch to see for myself, and have another dinner there for a serious reality check, but I take my Asian friends opinions very seriously when it comes to Chinese restaurants.

That's great news. Finally she'll get to do the show she really wants to do.

No, I don't beleive I have, although I recall having something similar from Switzerland. You are referring to these? http://www.germandeli.com/4017100311000.html

Brussels are great. As are Milanos. Chessmen I really don't have stong opinions on. These days, however, when perusing the cookie aisle at Wallgreens when I am on a business trip or something (when Rachel is around I get the "no you don't" look and I have to put them back) more often than not I am reaching for LU Le Petit Ecolier Extra Dark (also known in the Netherlands, LU's country of origin as Pim's Scholiertje) if I am going to shell out the bucks.

After two episodes I can only say that its basically a crappy version of Chef! Sorry Tony. It's no Sex and the City.

No, its probably not an issue. Soybean oil is actually a very good oil for deep frying because of the very high smoke point.

according to the Cajun Power website, they are fine and still shipping product.

New Orleans-style BBQ Shrimp, with Zucchini Garlic Saute:

Actually as I understand its a reformulation of Pitch Black, not the original one they used. The "sour bite" thing is new. I haven't tried the new one yet.

Just like you cannot fully understand love and human relationships without experiencing meaningful sex, I beleive you cannot fully appreciate food without having done some cooking. Not being able to cook is a shallow existence in my opinion -- and just like lacking experience sexually or being detached from sex makes one unfulfilled, not cooking occasionaly is unfulfilling as a foodie as well.

Yeah, I have occasionally gone into that place. But lately I have been buying most of my stuff from Han Ah Reum. The one in Englewood is probably closest to you. There's also a big Korean supermarket on Teaneck Road in Bergenfield in the shopping center across from Wallgreens.

Well, its because there has to be a reason to go down there, such as for a all-hands company meeting or training or something. I pretty much travel where they tell me to go. But given thats where my firm is headquartered, there's a good chance I'll be down there soon.

I'm really, really hoping I can justify a trip down to my corporate HQ in Blue Bell shortly so I can hit Carman's and a number of other Philly places. I've been wanting to eat at this place for years.

I have to say this is a country that probably merits further investigation -- they seem to have a soft drink culture that is just as sophisticated as Japan, and it also seems that the price of their imports is considerably cheaper. My local Korean supermarket carries quite a number of soft drinks from Korea, as well as Japanese stuff. Today I brought home Dongwon Greentea Cider -- which if I am interpreting the flavors correctly (the ingredient list is totally in Korean) is a carbonated combo of Apple (although I can't be certain) and Green Tea flavor. I really like it. Actually, now that I have had a few glasses, it tastes a lot like Dr. Brown's Cel-Ray. I've tried Chilsung Cider in the past (a lime/lemon flavor drink like 7UP or Sprite) but I found it overwhelmingly sweet. Anyone try some of the other Lotte Chilsung drinks and liked them? The Korean bottled ice teas also seem to be comparable to the Japanese ones (like Itoen) but are considerably less expensive. However you don't really get as much variety -- Itoen has some of the more interesting flavors such as Oolong and Lemongrass, whereas the Korean stuff I have access to is either Green Tea or Boricha (barley tea). Still, for $2.99 for a 1.5 liter versus $5 for a 2 liter of Itoen Green Tea, its not a bad buy. The quality of the Green tea in the bottle seems comparable to the Itoen stuff as well, but then again, we are talking mass market soft drinks. There seems to be a number of other Korean knockoff brands of various other Japanese drinks, like various coffees in a can, but I havent looked at them further. Anyone got any good suggestions?

Of course, nothing beats fresh lychees and pureeing them as well, perhaps with some simple syrup or sugar added.

New varietals on thanksgiving? Yipes. I like my pinot noir and my germanic whites, thank you very much! Maybe Austrians instead of Germans or Alsace this year... or some Willamete Valley pinots I havent tried yet.

Yep. Toppers.

Towards popeyes... and across the street from that small building that used to be Uncle Louie G's Italian Ices and has been closed for what seems like an eternity. It was an Irish bar and grill type place, now its Cherries. I just noticed it tonight. I haven't been into regina's yet. I'm not sure if its the same owner as Saint's Cafe. If it is, its the same guy who owns Felice and the brother of the guy who owns Le Jardin in Edgewater.

Yep. By the way, has anyone noticed the new seafood/steak restaurant, "Cherries" down the block? It seems to have opened very recently.

Let me re-inforce that fond memory: