johnjohn

Chipped a tooth on an olive pit during a flight from JFK to London. Had it fixed by a dentist at Heathrow Airport. People in the UK didn't think it was a big deal - people in America were shocked that I would go to a dentist at the airport. johnjohn

I've only been for lunch, and thought it was ok. Both times had lobster cobb salad and thought it was pretty good. I know a few people who hate this place and refuse to go. I agree it can be loud. johnjohn

I make this same dish, but add a large spoonful of ricotta cheese just before I toss the tomatoes and pasta (I like Rigatoni or Penne). It gives it a nice creaminess. One of my favorite late summer meals. johnjohn

I agree with you on Papaya King - I like them - they have a nice "snap". I am originally from the Midwest and where I come from we put ketchup on our hotdogs. It drives my girlfriend (native NY'er) crazy.

I guess the idea of a Nathan's hot dog at Coney Island was so built up in my mind that it couldn't live up to the hype. I'm not originally from NY, and a few native NY'ers told me I had to have a dog at Nathan's in Coney Island - I just found it to be ordinary. Nothing special. johnjohn

I use the instant couscous - yes, it's not as good as you get in a Moroccan restaurant that has been prepared the traditional way with a couscousiere, but it is a quick and easy side for during the week. For the amount of liquid that the box calls for - I use half water and half chicken broth. I add toasted almond slivers, dried cranberries, orange zest and parsley. It's real tasty. johnjohn

Rawley's in Fairfield, CT. - Best dog in the universe. I plan business meetings when I am in Stanford around lunchtime so that I can drive the 30 minutes to Rawley's for a few hot dogs. Had a dog at Nathan's last weekend while at Coney Island and was really disappointed. johnjohn

The August/September 2002 edition of Fine Cooking has an interesting article entitled "Why we taste things the way we do." It is under the Food Science heading. It also lists Umami. johnjohn

I am curious about a chef's personal life. The long hours and working nights/weekends when the rest of society is off must be difficult on your personal life. A few questions... Is it hard to be in a relationship or have a family? Do you have a significant other, and if so, what is their profession. Are most of your friends in the business? What are your days off and what do you do with your time off. Any other thoughts on a chef's life would be great. Thanks for your time - We all appreciate it. John

They serve that Tart Treflai at the French Culinary Institute as an appetizer. It is only on the menu once or twice a year (the menu changes every 6 weeks). Soltner is one of the deans at the school - it's his recipe. Very tasty, but rich... John

When I was in cooking school, one of my classmates cut himself on a shrimpshell - I still give him a hardtime about that one John

Hallo Berlin - Tasty German - 2 beers and the sausage platter - under 20 bucks - great home fries. John

I also ate at Town recently (as well as did a stage in the kitchen) and thought it was a great meal. I had the pea soup and thought it was one of the best things I have ever eaten. The potato puree that came with the short ribs and rib eye was awesome. I think it is one of the top restaurants in NYC (At least that I have eaten at). John

I graduated from the professional chefs program at FCI a few years back. The restaurant is a really good deal for what you pay. The 4th (final level) students are preparing your meals with the help of 3 chef/instructors - so the quality is pretty high. If you ask for a tour of the school after your meal a student will take you around to the different stations - it is pretty informative and interesting. Not for nothing, but I think it's important to support cooking schools that have restaurants - these students will be our chefs of tomorrow. John

I went to Lupa last year - The salami is awesome. I had gnocci in a tomato sauce, oxtails (2nd only to the ones I make), and a fennel panna cotta for dessert. Had a very good time at Lupa. This was last year late fall - so I am not sure if they still have these on the menu, but am sure you will have a wonderful meal.