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100% Last week, A coworker got food poisoning just as service started, so i had to pull the owner to expo, and take over his station. Oh the joy of wholly re-arranging a station before sh+t starts hitting fans. It’s that age old tale: too much stuff in not enough space, with a cook who could...

There is a constant dialectic of shame + utility, playing out as the cleanliness + order of my work station degrades shout out to Buddha, OCD.

Light’em up Chef. I volunteered to run a brunch program. I’m the ace egg guy. We have a new chef, owner lets me re do the menu type situation, good clean fun. Service pumps. Ingredients are solid. I’m stoked. Menu is great once we gut my dumb flourishes, but the Chef steals my only other, real...

Not overly sweet. Just a hint. Nice recipe. Recommended. https://www.theperfectloaf.com/soft-sourdough-potato-buns/ I used AP and it took a little longer than expected to get gluten formation than I would have thought, but other than that just a substitution from regular potatoes to sweet...

Sourdough buns, made with Japanese sweet potato.

The new busser

rice+beans. cristianos+moros, refried pintos with red rice, butterbeans with short grain... etc. I love food. like, all the food. but I can't eat like a caveman all the time. thing with rice+beans is, it digests easily (for me) and its happy healthy complicated carbs, for runnin around...

I picked up a bottle of 8 year old Ak Zanj, on a lark. Haitian agricole, cognac barrels. its a little rough for the $$ but I like the profile. it's a little hot but I don't mind. there is a distinct edge of burnt caramel right off the top, followed by a hefty whiff of vanilla, some cola...

hell yeah. lightning in a bottle. lately I have been making all kinds of tiki stuff (grenadine for rum punch, etc) since I have recently acquired some new bottles. honestly, I am not writing off tiki drinks, but on the whole, they do strike me as the kind of drinks one makes when they don't...

the new busser

Diplomatico Reserve is a favorite. I liked the Paranubes Oaxacan Agricole, but its profile is a little eccentric: sweet/savory tomato aroma, green peppercorn. I would love to try more agricoles. currently drinking Dr. Bird. I remember using this to soak raisins in a French toast special I was...

I had a dream. im walking into the kitchen as brunch is just starting to get crackin... tension in the air, the line is just chilling, ticket machine starts to spit. I dip downstairs to check in with prep, and then run back upstairs to start expo: and the line is (MF STILL?) casually...

I lacto fermented 6 pounds of Fresnos this summer, with some spring onions and local garlic rounding out the mash bill. I am almost out. this is my favorite hot sauce.

Tapatio is home.

holy fuggin shid. I gotta have that + some kinda hot sauce, thinly sliced white onions. + BEER.

ruhlman spoons are p cool. I like their balance in hand. kunz are a little happier with quenelles tho.

beef tongue pastrami, spicy mustard, kraut on a hoagie with a couple pickles.

I love hearing everybodys takes. i have some thoughts: 1. dont hammer your potatoes, cook them until they are just so, in (duh) perfectly salted water. (It also makes adjusting seasoning later down the line, rather easy.) I will bring to a boil, then lower to a gentle simmer, and just watch...

I worked for an Austrian chef that had a good version. He liked to use a splash of vodka for the brightness it brought to the table (think vodka penne), shallots, veal demi, and more creme fraiche than you think (malic acid). I remember him being partial to montreal pepper blends for the...