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johnjohn

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Posts posted by johnjohn

    Redeye Grill

    in New York: Dining

    Posted

    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

    Raw Tomato Sauce

    in Cooking

    Posted

    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

    Couscous

    in Middle East & Africa: Cooking & Baking

    Posted

    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

    A Chef's Life

    in eGullet Q&A with Dan Barber & Michael Anthony of Blue Hill

    Posted

    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

    Dinner! 2002

    in Cooking

    Posted

    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

    Town

    in New York: Dining

    Posted

    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

    L'Ecole at The French Culinary Institute

    in New York: Dining

    Posted

    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

    Lupa Osteria Romana

    in New York: Dining

    Posted

    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.

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