Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.

In heaven, after antipasti, the first course will be pasta.

I have no problem with bands using participant financing schemes like Kickstarter and such. I've said many times that I think they're part of the new way bands and their audience interact and they can be a fantastic resource, enabling bands to do things essentially in cooperation with their audience. It's pretty amazing, actually.

The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.

New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.

I wouldn't mind being taller, because when I'm in the company of people who are absurdly tall, there's something about them that I can't help admiring.

When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.