Jason Perlow

Actually, I just recently tried the burgers and fries at the new Fatburger at the Palisades Center Mall, and I really liked them. Their "Double King" with bacon and cheese is really a very good burger for a chain, better than Fuddruckers in my opinion. They are broiled to order and are made with fresh ground meat. And the fries -- which come in either "Skinny" shoestring or "Fat" steakfries versions are very good as well. Plus the shakes are made with real hand scooped ice cream, although I didn't get a chance to try them. The onion rings also looked very good. Apparently, there is one in Jersey City as well.

I can forgive the Hackensack Manna for having crappy fries. I mean, the fries are basically an afterthought and a distraction from the main event -- much like the fries are at White Castle.

Splorch?

In Japan the Korean BBQ places are referred to as Yakiniku (click). Korean restaurants however in Japan are, uh, how do you say, Japanicized, so they don't usually carry the full breadth of Korean dishes that you see in Korean restaurants in the US. You don't typically see the obligatory first course of Banchan, with a selection of Jigaes, different mandoo, etc. Soup, I agree, coal is definitely preferable over gas, but you are starting to see even the top Korean BBQ places in NYC and NJ convert over to gas now.

Went to R&G Lounge for my first time tonight, after a 6 hour plane ride from NYC. I was starving but I restrained myself from ordering too much food. I got the Roast Pork appetizer -- this was excellent, with a nice sweet bbq glaze accompanied by fermented yellow beans, served cold. Nice and lean pork but still very juicy and a great marinade. Hot and sour soup -- probably one of the best examples I have had, with lots of mushrooms in it and not at all gloppy. House special Chow Mein (not shown) -- I was impressed that it had a lot of good seafood content in it, including nice big shrimps, squid and big scallops, with white meat chicken, pork, bokchoy and shittake mushrooms. That and a nice cold Tsingtao was just what I needed being completely famished after a long flight.

I never got to Safeway last time. But I just got back in town for LinuxWorld Expo, and be it as it may, across the street on Kearny from R&G Lounge, where I had some very fine roast pork and chow mein for dinner, was a grocery store (David's -- guy doesn't speak any English, but he's got damn good junk food, including a selection of Pocky and Tim's potato chips) stockpiled with these puppies: I had a chocolate one. Mmmmmmm.

That's Peter Rentzis, and he and his family own the rights to all the OPH's in New Jersey now. He owns the West Caldwell and Whippany locations as well.

Heresy!

Simple lager beers that do very well ice cold, like Presidente or Rolling Rock. Or Czechvar.

Nope. We were at some mediocre red sauce Italian restaurant in Morristown.

You mean this?

Smaller? How the heck can it be smaller? The Millbrae one seats at least 400!

If you want the real deal you have to mail order it from D'Artagnan, which is one of the best specialty meat vendors in New York. D'Artagnan Foie Gras They have domestic North American foie made from duck liver (Sonoma and Hudson Valley) as well as the real French stuff made from Goose liver.

I decided to take some real photos with my Nikon this time because the Treo really didn't do the food justice: Original Pancake House Photo Album (click) Some highlights:

Its like two exits north of San Francisco Intl Airport on US 101... You can't miss Hong Kong Flower Lounge. You can see the place getting right off the Millbrae exit on 101, it looks exactly like some badass Hing Kong opium warlord's palace in a circa-1972 Bruce Lee or James Bond flick. Some Hong Kong movie star owns the joint, apparently.

Have a look at these threads: Great Chinese San Francisco Dim Sum in San Francisco Dim Sum in SFO "R&G Lounge" in Chinatown seems to get a lot of positive feedback on the site. I've never been but I hope to get there soon. I also like Brandy Ho's near the Transamerica Pyramid, its one of the best legitiamately Hunan restaurants I've ever eaten in, and genuine Hunan restaurants are in short supply on both coasts.

Here's some photos I took recently of the Dim Sum at Hong Kong Flower Lounge in Millbrae: Har Gow (with shrimp meat inside, not shrimp paste) Dou Miu (Pea Shoot) dumplings with dried shredded scallops (Very Good)

Kebabs. Particularly in ground meat kebabs or on beef or lamb.

Hong Kong Flower Lounge is in Millbrae and Koi Palace is in Daily City -- and I stongly reccomend either one, although I have a slight preference to Koi Palace because of the nicer setting. However, be aware these are both a half hour drive outside SF, and are not in the city proper. Both HKFL and Koi Palace look like something out of Kung Fu movies -- HKFL the old school "Evil Warlord Palace" vibe and Koi Palace something out of Kill Bill. Here's some photos I took recently of the Dim Sum at HKFL: Har Gow (with shrimp meat inside, not shrimp paste) Dou Miu (Pea Shoot) dumplings with dried shredded scallops (Very Good)

If another British person refers to Grilling as "BBQ" one more time I'm going to fly over that pond and seriously start kicking some Limey ass.

Interesting choice of the English Harbor, its a rum that I haven't yet tried. Is the rum in the Pusser's Trafalgar any different than the standard stuff?

I loved the Iceland episode as well, especially the oversexed body building dude. "I VERY HORNY! WHERE IS THE GIRL?" LOL.

I thought the exact same thing. How can the shark be worse than "see.... he is tired...he WANTS to die!"

New Orleans Style Creole Shrimp Saute with Creamy Cheese Grits In the pan Closeup Plated dish

I hope they can distinguish the 2 different tastes. ← Not always! Many Americans use soy sauce as an actual sauce -- meaning they pour it over whatever Chinese food they're eating (remember the scene in Joy Luck Club?). I've seen people do the same with black vinegar, in restaurants where both soy sauce and black vinegar are provided as condiments on the table (e.g., New Green Bo), and have no clue that they weren't using soy sauce. ← China 46 I believe actually supplies a 50/50 blend of Soy and Changkiang Vinegar for use as a dipping sauce for Xiao Long Bao dumplings. Its not 100 percent vinegar. At home, when we make steamed dumplings, 50/50 Soy and black vinegar along with some chopped scallion is what we use.