Luckylies

You have good perspective. I disheartened to see people slagging your life choice without even "knowing" you. Not everyone is raised in the same circumstances, not everyone needs to start on the same square. You want to work hard and that's really all that matters. Don't let people tell you shit about who YOU are. People make up all sorts of stupid hoops for you to jump through, to "prove you want it" he proof they say, is in the pudding. You either do it or you don't. That's it. Go imagine the best internship you can possibly think of, the one that will elt you taste and learn, whatever food you really really like; the best sharpest front of house...whatever interests you. Go in on a weekday (NOT DURING SERVICE HOURS) and ask for the chef. Tell her your available hours to work and ask to do PREP or whatever (let someone else ask for the dishwashing job) take whatever they give you (even dishwashing) and do what YOU do, work hard and don't let anybody give you guff. Somepeople will always be jealous of your oppertuneties and try to tell you that they're not worthwhile or valuable. Tell them to go fuck themselves. Two degrees at two of the major Hotel/Restaurant schools will be worth a lot in the hands of the right person, and worth nothing for the next.

I order everything "no lettuce" at downmarket places, where lettuce is used to line the plate. Old plate liner lettuce stinks and is usually slimy and gross. Also has lettuce ever made a basket of calamari better? chicken finger? hot lettuce eeeeewwwww....

I went to FCI. they've changed the different levels since I attended, but in essence you don't get to cook for "real people" until about 5 months in. The food that goes out is pretty heavily supervised and at night there is a non-student expediter for things to run more smoothly....during the day, the "specials" are often imagined by the student...I had a lot of fun making up specials...pasta with a seafood burre blanc good for three bites... (unless you really like butter) short rib sandwich...etc. for thirty-something bucks...l'ecole is just a plain steal, even on an off night. The dining room is pretty, and the wine is always well priced. Time to make a reservation.

I like bar pitti next door better...and I actually like the food there...or did a few years ago.

No, it's really no longer good. The last two times ive been there I've been upset and angry by the obvious innattention to detail or quailty. Save your money. The fish is not prepared well, the whole restaurant has lost a lot of it's luster. For good fish, in a fun setting try Mermaid Inn or Lure Fishbar...

i buy pizza dough from the pizzaria on my corner and make thin crust pizza with nice mushrooms or whatever seems out of the ordinary or "special" I also braise chicken thighs then make quickie enchiladas or enchilada pie (which has the same ingredients as enchiladas but layered like lasagna) if you braise the chicken in a neutral liquid you can shred and freeze them and thaw them quickly) meatloaf. it takes minutes to form and the meat doesn't need to be the best... chicken paprikash...

bar veloce... against the grain...

thats so funny, the first thing that sprang to mind was the smith... I'm not sure about 75-80 people though..jing fong?

churros from five points KILL IT! nothing better in the fried sweet category...and that's my word.

I believe you mean "turned into a kite"

always feed people. if they give you guff, hope they choke on it.

No, we're talking about Jersey travelling to us. ← oh snap!

I like Gyu-kaku, though it's really not the kind of place I'd seek from out of town...it's fun and camp, but not in any way serious food. (but it's tasty and the service is nice)

Tell your friends to get over their momfuku block...it will be the best thing they've ver done for themselves. otherwise your list is impressive and well rounded....

not if flavor is important to you.

this has been what I've done in the past (it also works for the freezer) I just though it might be nice to have "storage lasagna noodles" that I had made

well, I like to do things in steps...to make it easier on myself, and my tiny kitchen. I like my pasta, so I just figured this would be a step I could do ahead of time. I'm startign to think I should just freeze the unrolled pasta in discs...and end the party there...

okay this is making me crazy. I've rolled the pasta and cut it int o lasagana lengths then placed it on top of a towel, with a towel on top...and it keeps cracking into a million pieces as it dries! without the towel it just curls up.... do people just not dry lasagna noodles for home use?

for long term storage...is that bad?

I'd like to dry my fresh lasagna noodles flat...any tips? they keep curling and cracking! I'm thinking a towel on top of the noodles? help please...

sour cream. glory of glories!

NO WAY! I'm not buying what you're selling! there has to have been another factor?

fearmongering. it almost ruined a dinner party of mine. First course BLUEFIN TUNA! ACK! day after the article...

I hate faux-asian desserts but need to make one for dinner party/catering thing... the menu is trite: seared tuna with pickled mango and green curry basil miso cod, braised bok choy, sweet potato mousse whats a girl to do? thanks already....

well boys, why don't you serve this topic well and insted of having a pissing contest, try to help this kid (adult, whatever) where did you stage?...names please...when? is your information current? where did you two pay all of these dues??