chopjwu12

Everyone do yourselves a favor and dont go there. Spend your money somewhere else. Its all pop and slop. Alot of stuff done ahead and in little baggies. Gross My friend works there in providence. He sais it teaches you speed. That i dont argue. I always told him just remmeber who won the race the turtle or the hair. Spped dont mean a thing if your putting food out that tastes like crap. But thats just me maybe im wrong.

ive got two one by me and another that i witness to. Mine poor the frying oil back intio the industrial fryer without checking if i left the emptying tube open. Oil everywhere. I am far stupider then everyone because i did it twice one week apart. The other deals with oil as well. Hot oil. I will tell everyone never ever to dump 375 degree frying oil into a plastic lexan. Not good. Wait i witnessed another oil incident at school. I will not leave the potato's that i want to fry next to the fryer in there water. Someone came by and knocked the watewr over all into the fryer. I never say oil rise to 8 feet before. Thank god knowone was right next to it. Hot oil went fling everywhere.

i hate the cheesecake factory.

art culinare

im not sure but i would guess so because of the plants stress. Im sure the chiles from mexico would be hotter then their american counterpoints. Depending on where in america they were grown. On the same subject has anyone read the latest issue of of AC? There is a big section on chiles. There is a chile that measures 1 1/2 times hotter then a red habenero. It came in at 800,000 scovels and change. They are testing for tear gass. It would make me cry thats for sure,

i dont think it will effect anything at the french laundry in california. Keller has soux chefs with impecable records and i wouldn't imagine they would let him down in any way, shape, or form.

yeah mark some great stuff. You are totally right about suffering plants too. A plant that suffers develops much better fruit.

Everyone at restaurant nicholas gets special treatment. We try to cator to everyone. Everyone is special as soon as they walk in our doors. We want the experience to be a memorable one.

Sometimes are run across a batch of sweeter ones but in all i think i still find them a bit spicy. Maybe mark has a different opinion.

Nicholas and i were talking about spicy food the other day. I love it he's not a huge fan. I know mark loves spict food. Well nicholas was telling me he was watching a tv show about a guy who holds the record for eating jalapenos. Its some rediculous number like 50 or 60 i have to find out for sure. They asked him how it was or if it had any effects on him. He said the next 48 hours were hell because i guess its like fire shooting out his butt. My challenge to mark is to brake the record. Are you up for it?

the chef there is fairly new. A good man from what i understand. I believe he game from a michelan star restaurant somewhere. Nicholas said he is a really nice guy. The people from stage left come into nicholas every so often. I have to return the favor soon since ive never been to stage left. Rozrapp you should try the frog and the peach sometime. Rosie if you dont mind me asking have you dined at the frog and the peach?

hi rosie, I just wanted to say that it was a pleasure preparing yours and everyone elses food that night. I put some TLC into your fish course it sounds like you enjoyed it. We had the first ever wine diner tonight and i think it went very well. Everyone seemed to have a good time and enjoyed some of those rare wines Nicholas loves. I believe there was even a wine tasted tonight thats not yet released so the diners got to get a go at it first hand. Again thanks for all the kind words(especially about my fish) and i'm looking foward to all of you being in soon.

i know tommy cant handle the good stuff. You light weight you

I had durian not to long ago. I didn't think it smelled to bad and the taste wasn't that gross. I wouldn't classify it as being good but not the worst thing ive eaten in my life. You know what i described the taste as though. You guys remember that pink medicine your parents gave you when you were sick? the one they kept in the fridge. I think it was some form of pennasilin(sp) I thought it tasted exactly like that.

when i say my wine i am speaking of the wine my father and i make every year.

your right i just saw that. Thanks tommy

bread (sorry)

I can just hear "Stop or I'll detonate the Gingivitis grenade" my man can butter a whole loaf of brewad with those teeth.

should i bring my wine?

am i invited?

great gelatto at la creme in westfield

Well im a huge fan of the damascus steel knives. They are made like samari swords used to be made. With the core metal and the softer steel folded over and over. It has a rainbow like finish on the knife. They are great and the sharpest thing on the face of the earth. I work them on my 4 water stones once a week and im all set. Thats the other thing. Do you use water stones to sharpen your knives or another technique. I think water stones are the best thing around. but only for the softer steel knives. The german steel will sharpen but i dont think as good and it takes half your stone with it.

is that big eds on rt 9?

it all depends on which part of teh tail you get. As we all know some tail is much better tehn other. Sorry i couldn't resist. But a piece from closer to the base of the tail is actually preety meaty. but the pieces closer to the tip tend to be more bone then meat.

lol i was thinking what the hell is this guy talking about when you made that manta ray comment.