Jason Perlow

Here's another Brazilian sandwich place, Hamburgao in Newark, New Jersey:

Jhlurie and I decided to scope out the Brazilian Independence Day celebration on Ferry Street in Newark's Ironbound section today. Oh man, what a blast. Talk about one humungous nonstop party! The party started at the intersection of Jackson and Ferry streets, and continued all the way down towards the end of Ferry Street. To put this in terms of scale, its like at least twelve blocks long, perhaps more. While this is a Brazilian celebration, many other representative cuisines of Latin America were there as well, including Puerto Rican, Colombian, Peruvian, and Mexican. By far one of the best food items was the Colombian Hangar Steak, which came in a nice sized portion along with Maduros and potatoes and slaw for $8. I also like the fact that the guy gave Jon and I a peice to taste before buying, not unlike the techniques used by the local drug pushers. Colombia: Our best exports are hangar steak and cocaine! The Colombians had some nice kebabs as well: We then hit the Peruvians: The corn with the huge kernels was tasty but a bit starchy. The Peruvians had some really nice Orangeade: Brazilians making some serious churrasqaria food. We then had some majorly tasty sausage and empanadas: Brahma Beer was being drank at an alarmingly huge rate, there were probably at least a dozen stalls selling the stuff, not to mention Caipirinhas and entire quarts of sangria. Here's another one of the better things we ate -- Pasteles and Croquettes, deep fried Brazilian yummy things stuffed with meat and cheese: Deep fried chicken croquette with Brazilian Catupiry Cheese: A Brazilian iced-tea distributor was selling a new import that I really liked -- Yerba Matte tea with honey. In addition to the incredible smells wafting down the street, the place was utterly pounding with the Samba sounds of Pimenta Malagueta. People were dancing all over the place, including lots of really cute Brazilian girls. Note to to all you single guys -- this is an ooglers paradise. One particular stand was selling young coconuts to drink and eat: More Peruvian food: And Pina Coladas:

In which case, you'd miss out. In addition to the tapas, we ordered an early bird special to check it out -- the Chicken Parmigiana, which was actually pretty good. The size of the portion was humungous -- two large breasts, with nicely sauteed vegetables on the side, soup, salad, and including dessert.

Well, Martin's (click for Web site) are certainly not easily obtainable in the UK, or outside the New York/NJ/Pennsylvania and Northeast Corridor area, but yes, its an excellent vehicle for 'Q. These are photos of Dinosaur BBQ (NYC) sandwiches from the Big Apple BBQ Block Party in NYC that was held in early June from this year: and these are from Ed Mitchell, from South Carolina, from the same event: and Big Bob Gibson BBQ, from Alabama: If I'm not mistaken the rolls that were used at all the vendors selling BBQ sandwiches were Martin's. Elgin BBQ, from Texas, also used Martin's at the event, but they used the sliced potato bread: as did Smoki' O's BBQ, from St. Louis, for their pig snoots: as did Salt Lick, from Driftwood, Texas:

Agricole is made of Cane Juice. Rhum Industriel (or Industrial Rum) is made from molasses, which about 95 percent of the world's rum is made from. "Artisanal" means small production but it is not an officially used term that is regulated in any way. Demerara refers to the region in Guyana, yes.

Varmint is distinctly anti-bun and a Carolina BBQ purist. In fact he considers buns to be downright touristy and Yankee-like. I asked him about who was bringing the buns to the Pig Pickin', and he told me nobody was and there was to be no buns served with his 'q, period.

Squishy would be a good term, and a valuable bun for pulled meat. ← Definitely should be squishy and of the refined flour type.

The optimal BBQ bun is a cheap hamburger bun of the Wonder Bread type. Any better bread is a distraction from the meat itself.

Tabasco/Mcilhenney is ok. Most of its peppers are grown outside of the US, as it is.

JHLurie and I had our first visit to Great NY Noodletown yesterday during lunch -- we started off with the Char Siu roast pork, which was succulent as all get out, and had the very wide noodles with chicken, finishing up with Beef and Chicken with Celery in XO sauce in a birds nest. The really fresh celery was key to the enjoyment of the dish. I feel ashamed I've been reading about it all these years and never went -- I'll definitely be going back. I brought back a pound of Char Siu and a half a Soy Sauce Chicken, which has been sitting in my office refrigerator overnight... Gonna make some hardcore fried rice with that pork this weekend, I garontee.

I want to make Esrog-cello.

The best quiche requires the use of much more heavy cream than most timid Americans are willing to put in it. To quote Jack Nicholson in A Few Good Men: You want the truth? YOU CAN'T HANDLE THE TRUTH!

A Pastrami sandwich on Rye with mustard. From Katz's. With Kasha Varnishkes and a bottle of Cel Ray, and a pile of garlic sours. Fatty, Juicy. Tremendous personality, incredibly satisfying, but dangerous consequences.

I don't think any immediate plans have been made.

I'm not sure about that... why would they have a website for requesting information about holding events and weddings there?

This is where Rachel and I got married: http://brooklakecountryclub.com/about1.html They can handle up to 375, and the outdoor location is gorgeous for picture taking, provided the weather permits. I also know for a fact they bring in outside caterers on request, they do a lot of Indian weddings and a local restaurant, Moghul, does the food for them.

Yeah let me know how those turn out, I might try them this weekend as well.

I had the opportunity to try Dave's Cachaça, the Mao de Ouro, last night along with JHLurie and Sam Kinsey, and I must say, its one off the best I've tried so far and definitely comparable to Samba e Cana (and definitely more avaliable, especially if you live in New York). Dave is truly a Caipirinha enthusiast and has some key insights on its preparation -- from removing the core of the limes to tame the bitterness, and to using superfine sugar instead of regular granulated. I think this greatly improves the results. I'm wondering though, whether there are other cocktails that could be made with Cachaça besides the Caipirinha. I put some thought into it last night and I came up with some ideas for Caipirinha variants that might work: 1: Cai Pina: Muddled fresh pineapple and fresh mint leaves, with sugar, crushed ice and cachaca poured over the top. 2. Pirinha Colada: Cachaca and coconut milk, crushed ice, with lime juice, sugar, blended. With a sugarcane swizzler. I also think coconut water might work really well too.

I dunno. Certainly there is a Jewish connection with Bagels in the Ashkenaze tradition, but Kosherness and Bagels are mutually exclusive unless you are at a Kosher bagel shop (or more specifically, an "Appetizing Store") in a orthodox Jewish neighborhood. I like my breakfast bagel sandwiches with Taylor Pork Roll, with a little bit of salt, pepper and ketchup myself.

Moosh, I didn't know you lived on Cylon Occupied Caprica. Isn't the sky supposed to be red?

There's a new Cachaca coming out of Belo Horizonte whch is artisanally produced that I had an opportunity to try at the fancy food show back in June -- its called Samba e Cana. I beleive they are currently looking for distributors. Of the various Cachaca that I have tried, its one of the very best. http://www.loja.iol.pt/produto.php?id=105014

New Orleans will undoubtedly recover, but its unquestionable that it will not be the same city it was before. I would imagine that many of the legendary restaurants will be gone, only to be replaced by new ones. It was only 3 months ago Rachel and I spent an entire week tasting the many delights of this great city. I have to think that many of the things listed below that we tasted I'll never have the opportuntity to try ever again. Eating New Orleans Eating New Orleans Snowballs Eating New Orleans Ice Cream Eating New Orleans Po Boys Willie Mae's Scotch House Upperline Deanie's Central Grocery Sid-Mar's Palace Cafe Commander's Palace Drago's Pampy's Creole Kitchen Dunbar's Tujagues Jacques-Imo's Bayona New Orleans Farmers Market Crescent City Farmer's Market Cafe Du Monde Mosca's Uglesich's Bozo's Pascal's Manale Elizabeth's Frady's New Orleans Rum Plaquemines Parrish Heritage Seafood Festival see also: The Perlows to Visit New Orleans (2003)

Its probably ok to store liqueurs out in the open as long as they don't have any dairy products in them. Stuff like Bailey's and Rum Cream and Chocolate Liqueur should be stored in the fridge after opening. I would also avoid keeping liqueurs in particularly hot places.

As I understand, the restaurant is completely destroyed, as it was near the levee that broke.

At the Pig Pickin' in Raleigh last weekend, we had Paletes (Ice pops) made with the essence of hibiscus flowers combined with berry juice. A place called Loco Pops in Durham makes them.