Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.
i'm surprised with all the knives we have that we don't talk enough about the food we cook and grow.
Not. This. Again..
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
It varies. at one place we cooked whatever was available and everyone pitched in. I was usually the organizer of the staff meal, that way I knew it was going to get done, and it would be decent. when I staged at Alinea they had a recipe book and it all rotated through a 3 month system I think I was told, the morning crew was responsible for cooking and ordering for each days meal. it was very regimented so they had variety and the proper amount of food and didn't run out
My family knows my favorite saying about all vegetable dishes (although sometimes in jest) "It's pretty good. just one thing... AINT GOT NO MEAT!" I hung out with a bunch off vegetarians in college who mocked my eating habits. At Saturdays family communal vegetarian dinner, I would wait til everybody was situated before calmly unwrapping my butcher paper , leaning over and putting a large raw chunk of beef in my mouth. They would freak! I would just growl at them and flare my nostrils. Got called all sorts of names that fit. Later on, there was nothing like the feeling of busting a self proclaimed vegetarian eating some of my home made bratwurst and bockwurst. Those were the days!
We don't do a family meal here. It's scraps for the kitchen staff, lol. Heels of bread, beef scraps cooked how ever we have time for and we do it for ourselves. We do a "family shot" of bourbon to jäger after Friday and Saturday dinner service though, lol.
I have worked at places that do a staff meal, but we still never had time to eat it hot, or at all, so it fell to te wayside. I've always preferred smaller places with a small kitchen staff, so maybe that why we pass on it. To be honest, I'd rather take that time sitting in the alley with a smoke and scarf down a peice of bread and butter than actually sit and have a meal. When I eat to much when its busy, I loose my steam and its harder to get in the groove again.
hold on hold on. did we all just skip over the stage at alinea?
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller