Jason Perlow

And an excellent article it was, capturing the very essence of the event. Great job Debbie!

An editorial response from the OPH folks in Portland:

We've had their chicken, its not bad. Haven't tried their ribs.

In about a week or so, they are a bit slow on getting their Sunday NJ content to the web.

Wait, is this the same Blu that was the restaurant that Andy Kapoor, the owner of the Ill-fated Dhaaba and Dragonel was originally supposed to open in the Dhaaba space that is now Tandoori Chef in Hackensack?

The new menu is supposed to take effect November 1, according to his wife: http://snack.blogs.com/snack/2005/09/hotsnack_wheres.html

There are versions without saffron, in Spain and in other Latin American countries they use saffron, but again, there is tremendous variation. Goya Sazon has a version with some Saffron in it, but I would go with the original Sazon flavor and add real saffron steeped in the chicken stock to give it that extra punch. The Goya Adobo stuff is also good for seasoning the chicken.

A lot of versions use turmeric to get that yellow color, I like saffron for the flavor, with maybe a little bit of tumeric. Goya Sazon seasoning has turmeric in it (and MSG, among other things) and its commonly used to make arroz con pollo. I happen to like this stuff but your mileage may vary. Sazón Goya Goya Web Site -- Arroz con Pollo - Chicken & Rice At the end of the day its good chicken stock plus onion and bell pepper and garlic which is going to make the dish, and a well seasoned chicken. Some versions, such as from parts of Puerto Rico, they add tomato as well, making it a dish similar to Jambalaya.

I concur. Although instead of french fries I would do Papa Fritas, which are potatoes cut like thick potato chips and fried in olive oil -- commonly served aside Spanish food in New Jersey's Ironbound.

What did he call breasts? Boobies?

Yeah Tony, I think you blurbed Steven's book, not Doug's.

Having never been to A16, I can only say that my single recent dinner at Incanto was one of the best rustic Italian meals I have ever had in my life.

How surreal. I think Frank Bruni Liked It.

Anyone got an exact recipe for this one? Gothamist, September 20, 2005

I'm going to be in the area soon. Tell me where to eat!

I really like the red color of that logo -- but wouldn't it be cool if you painted the whole Airstream that color? It would defnitely attract attention.

Drago's was spared? Yes, there is a God. I was getting concerned I would never have those charcoal grilled oysters with cheese sauce ever again. Drago's (Metairie) on eGullet

You have some wasted space on the left and right sides of the logo... I'd use some sort of simplified, woodcut icons of a burger and a shake, perhaps. To sort of look like that old 1920's/30's five and dime store look. Instead of "Vintage Flavor" I think "Classic Taste" or "Old Time Taste". That grabs me better for some reason.

Short of beef tallow, the next best thing is pure peanut oil. Thats what the french fry places in Ocean City on the boardwalk use.

So Brooks, is there any potential for an all-MRE degustation menu, or perhaps some innovative plating techniques and a new MRE fusion cuisine, a-la Sandra Lee Semi Home Made?

I believe "cocktail" as we define it in the modern era requires the association of bartending and bar culture. So for that, we had to give the nod to New Orleans, not Mesopotamia.

I would definitely go with "burgers and shakes" instead of "dining car"

Skordalia dip, which is a greek appetizer. Mash up some raw and cooked garlic, toss it into the potatoes with extra virgin olive oil, lemon juice, and salt and pepper. Mix it up real good. Eat cold with warm pita bread. Some recipes also call for integrating wet bread into the mix: http://www.lisahemenway.com/recipes/skordalia_.htm

I've always been partial to raw or turbinado sugar, especially if I am having it black, such as with a superpremium coffee like a JBM or Kona.

SATC though was on HBO, so they were able to make the show a lot more raunchy. You have to wonder how much the show is suffering from the need to be a prime time FOX show as opposed to being for a Cable TV audience. At the same time however, FOX has shows like Family Guy and American Dad, which have plenty of raunch (albeit in cartoon form), so maybe not.