Jason Perlow

if you're saying that you don't like the sauce they use well then there's simply no debating that. alhtough, i've never picked up a tinny flavor in the sauce or any sort of overwhelming "canned" taste. it should be noted that Hunts tomato sauce contains no additives. it's basically tomatoes and water. if you're saying that by virtue of using canned sauces Kinchley's is producing a somehow inferior product then i'd ask what places use fresh tomatoes instead of canned. i'm guessing there aren't many. ← I was just going to say, Hunt's is a pretty straightforward crushed tomato and tomato paste product that for the most part, comes from California tomatoes. Fundamentally, there's nothing wrong with using this (and I beleive Kinchleys uses Redpack, which is a perfectly suitable product as well) for pasta sauce or even pizza. Sure, its not San Marzano from the Campanian coast, but I find that even domestic canned tomatoes are better than using some of the so-called "fresh" tomatoes that end up in the supermarket, even during the summer. At least with canned tomatoes you're talking about tomatoes that have been picked when they are ripe and then canned in a single day process. I know plenty of respectable restaurants that used canned tomatoes. 90 percent of your typical mom and pop red sauce Italian places in Jersey use them. I for one, really like Kinchley's pizza. And as another said here, they are bar pies, which are of their own genre.

There's a new Slurpee article on Slate: The Slurpee at 40

Wow. It's good to be the PM!

I'm not sure its still there, but the Drossos Hellenistic Snack Bar in Greenport on Rt. 25 was a good place for greek food. Its a dive, but a great place, and has outdoor eating. Riggin's in town (again, havent been to Greenport in like 15+ years) is a decent seafood restaurant. As is the restaurant in the Sterling Harbor Marina. Greenport is the town where I wasted 10 years of my youth every weekend working on sailboats.

Actually I'd love to figure out how to make Tater Tots with sweet potatoes. They make awesome french fries as it is.

Thanksgiving is a seasonal holiday, evoking flavors of the season more than anything else, so that being said, you can use traditional Thanksgiving flavors in non-traditional preparations. Stuffed pastas like ravioli with pumpkin/ricotta filling is an interesting way to get your squash quotient into the meal. Turkey of course can be dressed up in any number of ways -- but one of the best ways I've enjoyed it is Mexican style, with a rich mole sauce, in enchiladas. That would make a pretty interesting appetizer, especially if the turkey is not to be the main focus of the meal. Grilled brined turkey, as Bill brought up, is also one of the best ways to cook the bird. We've been doing our turkey grilled for at least two thanksgivings now, and its always been a big hit -- it also frees up your oven for all the sides you need to cook.

Jason this comment makes me wonder what the original burger is? ← Holly Moore can probably go into detail -- they resembed the current basic Mcdonalds hamburger and cheeseburger, except they were made fresh, with fresh ground beef. They used dried onions and par-froze the burger patties prior to cooking them. I found a website that claims to have the original formula: http://www.stuffucanuse.com/Macdonald%20recipies.htm

It's only 3 weeks away, fellow eHebrews. What are we all making?

We've moved quite a bit of previous discussion regarding Markk's unfortunate experience at Jefferson restaurant here: Just Short of Going to the Emergency Room While Markk's experience is certainly a bad one, and we feel that members should be aware of what transpired, we also wish that any extended discussion of it and similar experiences at other restaurants be contained there.

I recently received the following from the Chairman of Pusser's Rum, Charles Tobias:

I would attempt to reproduce the original Mcdonalds hamburger from circa 1965. Down to the exact detail. You'd sell them like hotcakes. I'd go totally retro. Minimalistic. Shakes in two or three basic flavors -- vanilla, chocolate, and maybe strawberry, and I would use soft serve. Long, thin fries cooked in beef tallow. Sodas I would either procure old-style flavors in in retro glass bottles with crown caps or I would get premium syrups made only from sugar cane, and take extreme care with the mix. No chicken sandwiches, nuggets or veggie burgers. Forget breakfast. Extremely limited menu but do it well. The meat grind and fat composition is important but not nearly as important as making everything fresh. You can certainly get good ground beef from a distributor if you dont want to grind it yourself. I presume you are going to griddle fry the burgers as opposed to broil/grill?

There's no rhyme or reason for it, they just do. If they don't like you, they rip you off. I was a faithful customer for at least ten years, and one night, Rachel, Jhlurie and I had dinner there, and ordered pretty much that exact same list of dishes above, a few sodas, no alcohol. A table next to us was eating like pigs and clearly was friendly with the waitstaff. We got screwed. Well, now I screw them back, at every opportunity that is afforded me. You wanna peice of me, Dominick's? Do ya? With other good restaurants on Arthur Avenue, such as Roberto's, Pasquale's Rigoletto and Umberto's, there's no point playing the Dominick's game, for what basically amounts to simple red sauce fare that any of those other places (well, except for perhaps Roberto's, which is a bit more sophisticated) can serve you.

"A Chicken Parmigiana, a sphagetti and meatballs, and a lasagne, and 3 salads, eh, For you sir, 90 bucks!" Another reason why I haven't been back to Dom's in at least four years.

Yes, Roberto's takes credit cards. Its Dominick's that doesn't.

Most of the quarter was spared any serious damage, because it's on relatively high ground -- its above sea level. But as the rest of the city is pretty much shut down, Central Grocery and all the other stores and restaurants in the Quarter are indefinitely closed.

I did say get there early on another thread.... ah well. Two hours at the table is not unusual for Robertos. It's not a quickie dinner kind of place.

Its certainly possible, but that would be a very long lead time, even for the Record. More than likely the sous chef and the line staff is doing a good job maintaining the dishes that Chefs Wong and Distefano created. As to whether the restaurant can continue to be creative is a different story.

I think they have potential for a promising career at the New York Times wednesday food section.

Hey. Rachel and Jon and I ate there. We say it tasted good. You mean that's not good enough these days? [right wing, fascist culinary jingoist mode] And as to the Sunday New York Times... since when did you guys pay attention to anything anybody writes there? Like the people who write for that peice of liberal garbage know what the hell they are talking about? Or even know what the hell food is? Haven't you read Turning the Tables Yet? Have you then? [/right wing, fascist culinary jingoist mode] Oh wait a second... NOTE: The above comment is the author's attempt at sarcastic humor. The author of this comment writes for the New Jersey edition of the Sunday New York Times.

I dunno, it certainly looked good and tasted good enough.

Index of restaurant threads added to initial post.

Rachel and I visited New Orleans at the end of May of this year -- in a spooky sort of twisted irony, I took photos of the levee that broke and destroyed New Orleans: The picture depicts the original view directly behind Sid Mars' restaurant (now completely destroyed) which we have a thread (and photos of) here: Sid Mars of Bucktown We also have a thread on Deanies, the legendary fried seafood mecca, right by Sid Mars, which was also wiped from this earth: Deanies, Fried Seafood Mecca of the Big Easy Our complete photo album, depicting the New Orleans dining scene in all its former glory is here: Perlow New Orleans Trip 2005 (Photo Album) And the two index threads to our New Orleans trips in 2005 and 2003: Eating New Orleans (2005) The Perlows to Visit New Orleans (2003)

For ten bucks, it was a damn good deal though.

There may very well have been Arepas with cheese and various other types of things -- we only went about halfway thru it before petering out. It went at least twelve blocks, perhaps more, because I think it extended into another street cutting into Ferry. We got there at like 2:30 and left at like 5:30. If we wanted to see the whole thing, we probably should have came at 10am, in order to get a better parking space and to have enough time. We parked my 18-foot-long Cadillac Fleetwood Brougham four blocks away from the start of the celebration at A.J. Seabra's supermarket (the local street parking was now out of the question at that late in the day) where I bought some nice sirloin cap steaks and chicken linguica sausage to cook for poor Rachel for dinner, who couldn't join us because she had an open house.

We had some interesting Brazilian pastries, called Pasteles, today at the Brazil Independence Day celebration in Newark today: As well as Chicken and Catupiry croquettes: