I admit I will read Eater.com from time to time.
Sometimes it is good info, sometimes it is just trash. Seriously, who cares who the most fashionable chef is? JUST COOK YA BASTARDS!
But as I saw the comment count get real high on THIS article about tipping, I got curious to see what the articles were all about.
As someone with an invested interest in the industry and its trends I often wonder what people think about it. It is amazing how many people I know that think some of the cash they give out goes to the Kitchen staff. The idea of where the money goes has a trickle down to the person who actually cooked their food. Sadly I have to tell each one of them that they are sorely mistaken. Even one commenter on this post had the same opinion.
How sad is it that the person that makes the tip here is the person that took your order. Basically wrote down what you said and tapped a screen to have cooks MAKE your food. I say basically because they have other duties to do, but so does everyone else in a restaurant. To me, and this is not everyone, it is an easy job. I have done it all when we were open at the original Diner Chef, Line Cook, Prep Cook, Host, Busser and Waiter. Sometimes more than one at a time. The great thing about the diner was people saw you preparing their food and would on occasion leave us a tip on the pass as they walked out of the place. Solid folks if you ask me.
I don't know what the solution is. Maybe just make it a JOB. No tip. This is what you are EXPECTED to do during someones meal and if you don't....fired. Just like a cook gets fired for not doing his thing or a manager gets the boot for messing up payroll.
I recently had such bad service that I left NO tip. It was really hard for me to do that but it was so lousy. So bad it is not even worth getting into the details. But the idea that the waiter ruined the good food is a damn shame. If they were splitting the tip with the kitchen, they might have all made a little cash. Maybe all of you half ass "waiting for your big INSERT CAREER break" crappy waiters should be on my side.
Thursday, September 5, 2013
Wednesday, August 28, 2013
I see you out there....
If you like what you see, I would love to hear what you think.
It really warms up my fingers to see that some of you out there dig what I am writing.
I would like to extend my thanks to those of you reading and showing others my ramblings!
It really warms up my fingers to see that some of you out there dig what I am writing.
I would like to extend my thanks to those of you reading and showing others my ramblings!
Monday, August 19, 2013
Can A Glacier Hold Ceviche?
Sure it can!
The Resto I work for is inside MoMA PS1. Right now there is an exhibit called EXPO 1 that is awesome. One of the benefits of working there is getting to see these shows go up, meet the artists and enjoy them in a long term capacity.
For every exhibit that goes up it eventually has to come down. The one I am talking about in particular is YOUR WASTE OF TIME. A room full of glaciers plucked from the ocean and put in a freezer room right across from our place.Luckily it was coming down the day of a baby shower we were hosting on the roof.
It was amazing to see them get the glaciers INTO the museum, what was even more fun was getting them out. How you ask....
Making big ice into little ice one swing of the hammer at a time. Chainsaws were ineffective, crowbars were useless. If you know anything about the place I work, we are known for not really doing things conventionally and often using whats around us to enhance our presentations. This was a perfect opportunity.
We sifted through the shattered pieces to create an ice bowl for the ceviche we had made for the party.
Using some salt to "glue" the ice together we were able to form an interesting and dramatic shape.
This really is one of the biggest things I love about our place. I just never know when I am going to have to pull something like this together.
The Resto I work for is inside MoMA PS1. Right now there is an exhibit called EXPO 1 that is awesome. One of the benefits of working there is getting to see these shows go up, meet the artists and enjoy them in a long term capacity.
For every exhibit that goes up it eventually has to come down. The one I am talking about in particular is YOUR WASTE OF TIME. A room full of glaciers plucked from the ocean and put in a freezer room right across from our place.Luckily it was coming down the day of a baby shower we were hosting on the roof.
It was amazing to see them get the glaciers INTO the museum, what was even more fun was getting them out. How you ask....
 |
| SMAAAAAASH! |
We sifted through the shattered pieces to create an ice bowl for the ceviche we had made for the party.
Using some salt to "glue" the ice together we were able to form an interesting and dramatic shape.
 |
| Jalapeno, Green Olives, Red Onion, Cilantro |
Monday, August 12, 2013
Sometimes I can't help buying things
I walk into grocery stores and I am astounded by what I find sometimes. Seasonings that I have never seen, juices I didn't know people drank, bricks of sugar, all that stuff.
What I like to do when I find something completely fun is just buy it and dig in. Fun, right? RIGHT?!?!?!
So here is the DONA ISABEL HELADO.
The instructions sound like making Jello...with milk. Mix the package with a cup of milk, whip until doubled in volume and put it in the freezer. Super easy and if this gives me something tasty I am going to be even happier.
This nite I made a Halibut dinner because it looked the best at the fish store. Had some Sauteed Kale with dry chilis, Brown Rice and the Halibut Grenoboise. Tasty meal right? BUT HOW WAS OUR FANCY DESSERT?
Here you go.
It was tasty, but still pretty odd. Lucuma is a Peruvian fruit but if you look at the front of the box it was a blueberry. The fruit looks more like an avocado and a cantaloupe had a baby. There was a pleasant flavor but like nothing I have every tasted.
That was the whole point I guess. Finding a new flavor and igniting a pile of thoughts about food. Now I know there is a flour made from Lucuma and when you add Agar Agar you can make something cool.
I wonder what happens when you bake with it?
Monday, August 5, 2013
Sometimes you find a little SaranWrap in your food
Last nite my lovely fiance and myself met some friends for a catch-up meal at a pretty decent restaurant. Here in NYC it is Restaurant Week(month), and being budget conscious right now, we chose the RW Menu. It was a solid menu, quite tasty and prepared nicely and then we got dessert.
I have worked in spots that do RW. It is always the same story "how do we give a taste of the place with out breaking our food costs?". You want to put your best foot forward. You want it to still feel like your food. The problem is that RW brings people in DROVES for a cheap(er) meal from a place you may not spring for on a normal day or nite. So what ends up happening is what I call "pre-plating", no idea if there is a word for it or not.
Let's say you have an ice cream desert. Covered in a bunch of garnish and such. If you are a really busy place you MAY have someone in the walking freezer pre scooping ice cream balls and putting plastic wrap around them so your line cook can move a LITTLE bit fast during service. The problem is that when you move that fast, or are too lazy, you don't check before you plate. The plastic gets buried under marshmallow and praline aaaaaand voila you are chewing on plastic.
That being said, it has happened to ALMOST everyone. Dumb mistake but it happens. You want your food fast and they want to get you your food fast. No one would do it maliciously and I think that is the mindset you have to go into the next conversation with.
The moment you tell the server that there is a foreign object in your food one of 2 things will happen. He will either look at you like you are crazy or he will scurry to the kitchen to tell the kitchen that they screwed up. The first option is really frustrating but some people do so crazy things to get a free meal. I once had a woman, during RW, put a BRAND NEW dry wall screw in her food to try to get it for free. How did I know? IT WAS COMPLETELY CLEAN. Anyway, they see a lot of crap or mistakes all day and you are just another person they have to make happy. Not your fault, I know, but that might be it. The second option is what I think people are looking for. Yes Sir/Ma'am and run off to the kitchen to get you something new to eat, sans foreign object.
I was so pleasantly surprised how well it was handled. I was the only one at the table not freaking out or even thinking about demanding anything. As I pulled the wrap out of my mouth I thought about every way that it could have gotten there and by the time I put it on my plate I came to the conclusion it was an easy mistake. The rest of the table was outraged to a certain point and demanded I say something. I called our pretty good server over and broke the news. He was responsive and fast. Whisked the plate away and sent the manager over to make their case. He was great as well. I didn't ask for anything but they comped our pre appetizers and to me that was too much. Maybe one of them but not both. Thank you, it was very nice, but I know your bottom line and I already feel like crap that some line cook is getting his ass handed to him.
What am I trying to get at? Think about it for a second before you rage at the kitchen. Sometimes you don't find a pin bone in a fish, it does not make your meal inedible. There shouldn't be anything foreign in your food but no one is doing that to you on purpose....promise. Go out, Go Eat, Be Nice!
I have worked in spots that do RW. It is always the same story "how do we give a taste of the place with out breaking our food costs?". You want to put your best foot forward. You want it to still feel like your food. The problem is that RW brings people in DROVES for a cheap(er) meal from a place you may not spring for on a normal day or nite. So what ends up happening is what I call "pre-plating", no idea if there is a word for it or not.
Let's say you have an ice cream desert. Covered in a bunch of garnish and such. If you are a really busy place you MAY have someone in the walking freezer pre scooping ice cream balls and putting plastic wrap around them so your line cook can move a LITTLE bit fast during service. The problem is that when you move that fast, or are too lazy, you don't check before you plate. The plastic gets buried under marshmallow and praline aaaaaand voila you are chewing on plastic.
That being said, it has happened to ALMOST everyone. Dumb mistake but it happens. You want your food fast and they want to get you your food fast. No one would do it maliciously and I think that is the mindset you have to go into the next conversation with.
The moment you tell the server that there is a foreign object in your food one of 2 things will happen. He will either look at you like you are crazy or he will scurry to the kitchen to tell the kitchen that they screwed up. The first option is really frustrating but some people do so crazy things to get a free meal. I once had a woman, during RW, put a BRAND NEW dry wall screw in her food to try to get it for free. How did I know? IT WAS COMPLETELY CLEAN. Anyway, they see a lot of crap or mistakes all day and you are just another person they have to make happy. Not your fault, I know, but that might be it. The second option is what I think people are looking for. Yes Sir/Ma'am and run off to the kitchen to get you something new to eat, sans foreign object.
I was so pleasantly surprised how well it was handled. I was the only one at the table not freaking out or even thinking about demanding anything. As I pulled the wrap out of my mouth I thought about every way that it could have gotten there and by the time I put it on my plate I came to the conclusion it was an easy mistake. The rest of the table was outraged to a certain point and demanded I say something. I called our pretty good server over and broke the news. He was responsive and fast. Whisked the plate away and sent the manager over to make their case. He was great as well. I didn't ask for anything but they comped our pre appetizers and to me that was too much. Maybe one of them but not both. Thank you, it was very nice, but I know your bottom line and I already feel like crap that some line cook is getting his ass handed to him.
What am I trying to get at? Think about it for a second before you rage at the kitchen. Sometimes you don't find a pin bone in a fish, it does not make your meal inedible. There shouldn't be anything foreign in your food but no one is doing that to you on purpose....promise. Go out, Go Eat, Be Nice!
Monday, July 29, 2013
My Favorites - Goldenbergs Peanut Chews
I am often accused of making this particular item up. The always tasty GOLDENBERG'S PEANUT CHEW. It is something I can understand because it was a local favorite when I lived in Pennsville. Not a huge market share until it was bought by JUST BORN(the makers of Peeps).
They are delicious little nuggets of dark chocolate, caramel and peanuts. Sounds simple and they are. BUT DAMN are they delicious.
Next time you are in line at the check out line or already considering the candy you are giving out this halloween, go for the Goldenbergs! Me, I am going to try to find some way to either make them or cook with them.
They are delicious little nuggets of dark chocolate, caramel and peanuts. Sounds simple and they are. BUT DAMN are they delicious.
Next time you are in line at the check out line or already considering the candy you are giving out this halloween, go for the Goldenbergs! Me, I am going to try to find some way to either make them or cook with them.
Tuesday, July 23, 2013
Daniel loses a star, aka Four No More!
So I read the review of the standard DANIEL. Bouluds flagship restaurant here in NYC. Until today an elite member of the 4-star club along with Per Se, EMP, Del Posto, Le Bernardin and Jean Georges.
I don't feel like it is so shocking to make it a mere 3 star resto but what critic Pete Wells did to come to his conclusion was a bit cracked. He pulled a move where his reservation started 15 minutes after a colleagues' reservation and wrote it from a point of view of what they DID NOT get from the kitchen.
Every place worth it's salt knows what every reviewer looks like or at least has an idea. In knowing this every server/waiter/foh person knows that they are to be on high alert and when they show up to go bring their a game. Not that every customer should not be treated as well, but a yelp review is not as damaging as the New York Times. This is not uncommon. If you are my friend and come to see me where I work, you would get the same treatment. It is my objective to get as much food as I can down your throat as I can before you roll yourself out of the place. The chef here merely sent some extra small bites to "show off" and got dinged for it because of it.
He back peddles a bit with : "restaurant can't be blamed for trying to impress a critic. It can be faulted, though, for turning its best face away from the unknowns, the first-timers, the birthday splurgers, the tourists." but that doesn't really heal the loss of a star. Especially to a place like that.
I am not a huge fan of the man's style most of the time but this seems a little like he was looking to "get one over" on the old guard. After the Guy Fieri low blow I am a little disappointed.
Monday, July 22, 2013
How I spend my days lately....
I spend my days at M. Wells lately prepping for what has been called the greatest summer party in NYC.
Check this out!
At any given WARMUP, up to 6,000 people will be in and out of the place all day and we feed them. Jerked chicken wings, mexican street corn, ceviche, an awesome corn dog and a bunch more. We even built an OYSTER CART to sell amazing oysters from around the world.
It is almost surreal when it gets SO INSANELY BUSY but when you have a great team just OUTPUTTING food. The only draw back is I have no voice the next day after screaming out name after name.
Just another reason why I love where I work and the work I do.
Monday, May 20, 2013
Is this the day The Great Googa Mooga died?
What a great idea!
Bands. Food. Fun.
Who in the world would not like that? An idiot. But here is the problem. A really shaky first year, and by shaky I mean DISASTROUS and a decent 2nd year capped off with a cancellation.
This year I was working with the M. Wells crew kicking out OYSTERS BOLOGNESE all day and it was a fun if not a bit too laid back day in prospect park. The bands I could hear were ok and the people attending the fair were pleasant and having a blast!
So Friday and Saturday were good and then Sunday was the end. It was forcasted to rain most of the day and kinda hard at some points. We all expected a slow day but we did not expect them to let 500 people get in line only to turn them away 30 minutes after the gates were to open. YIKES. So the almost riotous crowd was turned away and every vendor was left with at least a 1/3 of the food they had brought. With no way to donate anything, no way to really get it out of the park without spoiling everything the dumpsters began to quickly fill up. I can not even imagine the loss these other vendors are taking. At least we can use everything we had. Canned smoked oysters anyone? All of the pre-made food that just had to be discarded is disgraceful. It is probably some insurance issue or fear of someone getting hurt in the mud or something but DAMN let the people eat. Trekking all the way out there, fists full of cash and empty stomachs it really is a wonder that no one flipped out. Well, I guess I am flipping out but I am one of the people that is going to have to shuck another 1,000 oysters this week.
All in all it is an outdoor festival. Weather is an issue as it always will be. Lollapalooza, Cochella, Bonaroo, et al. are susceptible to the elements and when it works it is awesome. I think they need a do over. Maybe give it a little while, let the vendors "forget" about all of the hard work, money and time they lost and see what happens.
Bands. Food. Fun.
Who in the world would not like that? An idiot. But here is the problem. A really shaky first year, and by shaky I mean DISASTROUS and a decent 2nd year capped off with a cancellation.
This year I was working with the M. Wells crew kicking out OYSTERS BOLOGNESE all day and it was a fun if not a bit too laid back day in prospect park. The bands I could hear were ok and the people attending the fair were pleasant and having a blast!
So Friday and Saturday were good and then Sunday was the end. It was forcasted to rain most of the day and kinda hard at some points. We all expected a slow day but we did not expect them to let 500 people get in line only to turn them away 30 minutes after the gates were to open. YIKES. So the almost riotous crowd was turned away and every vendor was left with at least a 1/3 of the food they had brought. With no way to donate anything, no way to really get it out of the park without spoiling everything the dumpsters began to quickly fill up. I can not even imagine the loss these other vendors are taking. At least we can use everything we had. Canned smoked oysters anyone? All of the pre-made food that just had to be discarded is disgraceful. It is probably some insurance issue or fear of someone getting hurt in the mud or something but DAMN let the people eat. Trekking all the way out there, fists full of cash and empty stomachs it really is a wonder that no one flipped out. Well, I guess I am flipping out but I am one of the people that is going to have to shuck another 1,000 oysters this week.
All in all it is an outdoor festival. Weather is an issue as it always will be. Lollapalooza, Cochella, Bonaroo, et al. are susceptible to the elements and when it works it is awesome. I think they need a do over. Maybe give it a little while, let the vendors "forget" about all of the hard work, money and time they lost and see what happens.
Tuesday, April 23, 2013
Pet Peeves in the Kitchen?
Yeah I have a few.
Not saying BEHIND or something and just appearing like a Ninja out of the blue.
Everyone hates that, that was an easy one.
When someone says "Do you know how much we are charging for this?":
Yes I know how much we are charging but if you want more of product X on the plate...SAY THAT
Waiters that cant remember the basics of a dish.
I know I work with the food all day. Prep, Cook, Plate. I have to know what is in it. Waiters should have SOME grasp on the contents of dishes enough to not KILL someone in the dining room.
Shitty leaves from a previous cook.
It amazes me that the ones that most frequently complain about YOU not leaving the station very nice are the ones that leave you FLAT to start your day. To open the fridge only to RESTOCK everything, prep I am ok with, but if you can take your ass to the walk in and bring up what we have left so you can start the day....you are a dirt bag. The exception being that YOU are the person working that station the next day. You can always be a jerk to yourself.
There is SOOOO many. I really just wanted to write a little something and the state my head is in right now...this is all I got.
Not saying BEHIND or something and just appearing like a Ninja out of the blue.
Everyone hates that, that was an easy one.
When someone says "Do you know how much we are charging for this?":
Yes I know how much we are charging but if you want more of product X on the plate...SAY THAT
Waiters that cant remember the basics of a dish.
I know I work with the food all day. Prep, Cook, Plate. I have to know what is in it. Waiters should have SOME grasp on the contents of dishes enough to not KILL someone in the dining room.
Shitty leaves from a previous cook.
It amazes me that the ones that most frequently complain about YOU not leaving the station very nice are the ones that leave you FLAT to start your day. To open the fridge only to RESTOCK everything, prep I am ok with, but if you can take your ass to the walk in and bring up what we have left so you can start the day....you are a dirt bag. The exception being that YOU are the person working that station the next day. You can always be a jerk to yourself.
There is SOOOO many. I really just wanted to write a little something and the state my head is in right now...this is all I got.
Monday, October 22, 2012
Peels in NYC, yes please, MORE!
I won't bore you with too many details but last nite the lady and I headed to Peels where my buddy Brandon is a Sous and we basically buried ourselves with AWESOME food.
Shrimp and Grits, killer.
Chorizo Tacos, awesome.
Smoked Kielbasa with BrusselKraut(trademark pending), krauty and smokey.
BUUUUT.......
THAT FRIED CHICKEN MADE ME WANT TO PUNCH MYSELF IN THE FACE!
Super tender, super juicy, super crunchy. You know, everything you want from fried chicken. I got the lowdown on the process and let me tell you....even if I told you, you aint got the time to pull it off right. SO THERE!
Peels. Go there, eat those things, leave happy.
http://peelsnyc.com/
Shrimp and Grits, killer.
Chorizo Tacos, awesome.
Smoked Kielbasa with BrusselKraut(trademark pending), krauty and smokey.
BUUUUT.......
THAT FRIED CHICKEN MADE ME WANT TO PUNCH MYSELF IN THE FACE!
Super tender, super juicy, super crunchy. You know, everything you want from fried chicken. I got the lowdown on the process and let me tell you....even if I told you, you aint got the time to pull it off right. SO THERE!
Peels. Go there, eat those things, leave happy.
http://peelsnyc.com/
Saturday, October 20, 2012
WOW. 10000 time WOW!
I at the same time HATE the original song but this makes me smile SO MUCH!
Right after Grover/Super Grover Cookie is the man!
Dig.
Right after Grover/Super Grover Cookie is the man!
Dig.
Tuesday, September 25, 2012
1993-1994 Brian would be freaking out
Green Day and No Doubt putting out an album on the same day!
I would have been FREAKING OUT!
2012 Brian? Might get them on iTunes. Sooner or later.
This is music I should be stoked about but just cant get ramped up anymore.
New Goldfinger album, awesome.
New Bad Religion or Social D, Awesome.
I would even like to try and find some great local music again.
That reminds me, I gotta pick up that new Sex Slaves album...that has been out for like 6 months.
I would have been FREAKING OUT!
2012 Brian? Might get them on iTunes. Sooner or later.
This is music I should be stoked about but just cant get ramped up anymore.
New Goldfinger album, awesome.
New Bad Religion or Social D, Awesome.
I would even like to try and find some great local music again.
That reminds me, I gotta pick up that new Sex Slaves album...that has been out for like 6 months.
 | |
| Do yourself a favor.Get this and turn it up. |
Wednesday, August 1, 2012
New Things Coming...change starts NOW!
There is a new move happening here and this post is going to be the first of that writing.....and GO!
I can not tell you how much the songs he wrote changed who I was. This was Tony Sly. Lead singer of No Use For a name. Southern California Hardcore come Pop Punk band that was EXACTLY what I needed. Today, August 1st 2012 he died. No one knows right now WHY, but he is gone.
Sometime in 1993 or 94 I was lucky enough to be drug to a show at the TLA while at the Summer Art Program at the University of the Arts. EVERYTHING CHANGED. Nothing sounded right anymore, life in my redneck town was not good enough and I had a new fire. Punk rock was going to do the driving from now on.
I don't want to get into the Punk/not punk thing. This is what I loved and it never stopped giving. If I was working on an art piece, driving fast, running 20 miles, or showing off to my new buddies in the Army about this band I liked...it was NUFAN. Melodic, fast, pointed, opinionated and intelligent. These guys had something to say and they delivered it the way I wanted to hear it.
Thanks Tony, you and the songs will be SORELY missed.
I all of a sudden want to get a NUFAN cover band together.... I can tell you every album is getting played.
THIS GUY.
I can not tell you how much the songs he wrote changed who I was. This was Tony Sly. Lead singer of No Use For a name. Southern California Hardcore come Pop Punk band that was EXACTLY what I needed. Today, August 1st 2012 he died. No one knows right now WHY, but he is gone.
Sometime in 1993 or 94 I was lucky enough to be drug to a show at the TLA while at the Summer Art Program at the University of the Arts. EVERYTHING CHANGED. Nothing sounded right anymore, life in my redneck town was not good enough and I had a new fire. Punk rock was going to do the driving from now on.
I don't want to get into the Punk/not punk thing. This is what I loved and it never stopped giving. If I was working on an art piece, driving fast, running 20 miles, or showing off to my new buddies in the Army about this band I liked...it was NUFAN. Melodic, fast, pointed, opinionated and intelligent. These guys had something to say and they delivered it the way I wanted to hear it.
Thanks Tony, you and the songs will be SORELY missed.
I all of a sudden want to get a NUFAN cover band together.... I can tell you every album is getting played.
Wednesday, July 25, 2012
Chop THIS!
As I sat here with my lovely assistant in life, Molly, watching another episode of CHOPPED we got to thinking. Every episode we pause it when the ingredients are read off and allow ourselves a minute or so to think of something that we would cook. Why not share that with you guys?
So now you lucky folks are going to get to see how my food brain works because I am going to post those ideas and if I want to eat it, actually make that dish and time myself doing it.
Exciting, No?
Well I am sure this will be fun and I hope you enjoy it too.
Friday, November 18, 2011
Loving old cook books
For reasons like this!
There will be some experiments in the kitchen today.
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Monday, June 13, 2011
Do it and do it CHEAP!
This my friends is going to blow your minds.
Knives are cheap.
Yep, cheap.
OK, I am aware that some triple folded steel Japanese number is going to cost you out the wazzo....but come on!
Back to saving you some cash.
I am assuming most of the people that read my ramblings are home cooks and not in a kitchen everyday knocking out culinary masterpieces. So with that established I wanted to give you a little pointer so you can have a sharp knife and not have to kill your credit card.
Here she is. The Dexter 8 inch chefs' knife.
It is sharp right out of the box and after abusing it for 2 weeks at M. Wells it can still slice a tomato like a charm. It is the perfect length for most task and heavy enough to do the job but light enough to not tire yourself out. Once it starts to dull a little it then becomes a lesson in sharpening that you don't have to be afraid of. You kill the edge on a $200 knife and you are going to kick yourself, ruin this one and you just keep going until it is right.
No, it is not better than that fancy shit you HAD to buy at Crate and Barrel but you can buy 10 of these for what you pay for a Wustoff or other name brand guy. $14-20 is all that this little wonder costs. Now, here is the scary part. You have to head to a restaurant supply store or maybe find it online. I say scary only because you will end up buying alot more once you see all the cool toys laying around.
So get out there and start cutting stuff up....for cheaper!
Knives are cheap.
Yep, cheap.
OK, I am aware that some triple folded steel Japanese number is going to cost you out the wazzo....but come on!
Back to saving you some cash.
I am assuming most of the people that read my ramblings are home cooks and not in a kitchen everyday knocking out culinary masterpieces. So with that established I wanted to give you a little pointer so you can have a sharp knife and not have to kill your credit card.
Here she is. The Dexter 8 inch chefs' knife.
It is sharp right out of the box and after abusing it for 2 weeks at M. Wells it can still slice a tomato like a charm. It is the perfect length for most task and heavy enough to do the job but light enough to not tire yourself out. Once it starts to dull a little it then becomes a lesson in sharpening that you don't have to be afraid of. You kill the edge on a $200 knife and you are going to kick yourself, ruin this one and you just keep going until it is right.
No, it is not better than that fancy shit you HAD to buy at Crate and Barrel but you can buy 10 of these for what you pay for a Wustoff or other name brand guy. $14-20 is all that this little wonder costs. Now, here is the scary part. You have to head to a restaurant supply store or maybe find it online. I say scary only because you will end up buying alot more once you see all the cool toys laying around.
So get out there and start cutting stuff up....for cheaper!
Saturday, April 23, 2011
This is how I eat most days
Working as a chef in a kitchen, running a pass for 6 hours, I eat kind if weird. Well you may find it weird, but it is really pretty common.
From 7:30am till staff meal at 6pm I ate.
2 crostini slices from a baguette
3 pinches of bread out of a baguette end with butter
5 spoons of celeriac soup
Approx. 8-10 bread and butter pickle slices
1 bite of a donut
A 2 bite grilled cheese I made myself
3 cups of coffee
1 coke
1 glass of water with a lime
How would you do on that kind of eating schedule?
From 7:30am till staff meal at 6pm I ate.
2 crostini slices from a baguette
3 pinches of bread out of a baguette end with butter
5 spoons of celeriac soup
Approx. 8-10 bread and butter pickle slices
1 bite of a donut
A 2 bite grilled cheese I made myself
3 cups of coffee
1 coke
1 glass of water with a lime
How would you do on that kind of eating schedule?
Tuesday, March 15, 2011
Everything changes
Of course it does right?
Otherwise life would get boring, right?
Well, a lot has changed and the only thing you folks need to concern yourself with is, and the reason you read this, is the food! Am I right?
Ok all of the sorry I have not posted Crap out of the way and I can now tell you what's up. In July I got a call from one of .my rock star chef friends saying that her buddy Sarah just opened a place with a bad ass chef, they needed help and better get my ass down there ASAP.
We happen to be at the beginning of my days off with ND so I figured "what the hell?" I roll out of the 7 train to gaze upon a 1954 Jersey built diner. Albeit run down, but a dream location for me. I grew up in diners, worked in one called Richmans' in NJ. Once inside it was a different story.
One dude rocking the flattop, one girl getting him set up and 2 lovely, if not frazzled, ladies serving the room of 15-20. What was I getting into? After introductions I sit at the bar with Hugue and we shot the shit about food, diner food, sweeter food and foie gras. Head spinning I stand up, shake his hand and he asks if I can start in the morning at 6am. WHAT! I am a full GO, but I still had to leave ND. So I trail on my 2nd day off, go to ND, work late for my last day, and start the next morning.
Since then? Well I have done interviews, been on tv 4 times, made food for Sam Sifton that he then later wrote up as one of the best thing he ate all year. Met some chef heroes.
So change. Better. Worse. Dream job. More to come!
Otherwise life would get boring, right?
Well, a lot has changed and the only thing you folks need to concern yourself with is, and the reason you read this, is the food! Am I right?
Ok all of the sorry I have not posted Crap out of the way and I can now tell you what's up. In July I got a call from one of .my rock star chef friends saying that her buddy Sarah just opened a place with a bad ass chef, they needed help and better get my ass down there ASAP.
We happen to be at the beginning of my days off with ND so I figured "what the hell?" I roll out of the 7 train to gaze upon a 1954 Jersey built diner. Albeit run down, but a dream location for me. I grew up in diners, worked in one called Richmans' in NJ. Once inside it was a different story.
One dude rocking the flattop, one girl getting him set up and 2 lovely, if not frazzled, ladies serving the room of 15-20. What was I getting into? After introductions I sit at the bar with Hugue and we shot the shit about food, diner food, sweeter food and foie gras. Head spinning I stand up, shake his hand and he asks if I can start in the morning at 6am. WHAT! I am a full GO, but I still had to leave ND. So I trail on my 2nd day off, go to ND, work late for my last day, and start the next morning.
Since then? Well I have done interviews, been on tv 4 times, made food for Sam Sifton that he then later wrote up as one of the best thing he ate all year. Met some chef heroes.
So change. Better. Worse. Dream job. More to come!
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Thursday, July 8, 2010
You Cook It! - Mustard Gazed Chicken
This one is going out to Sammy. One of my favorite punk rockers and an awesome cook. See folks, if you request it, you just might get it!
This recipe was a quick throw together for a family meal in the kitchen. My first with this company so I had to knock it out of the park right? RIGHT!
This is kind of a riff on the Chinese mustard you get in the bag when you order in, but better. a little bit of tang to get you excited, but not so much that you loose the luscious chicken inside. Roasting it in the oven will help to keep it moist and juicy but this can easily get on the grill to for those of you out there lucky enough to have some outdoor space. Let's get to it.
What do you need?
1 or 2 whole chickens or parted chicken
1 1/2 cups of creamy dijon mustard, not the grainy stuff
1/4 cup soy sauce
1 tbsp rice wine vinegar
1 tsp lemon juice
1 tsp ground dried red pepper
1 tbsp chopped ginger
2 cloves minced garlic
Salt and Pepper
What do you do?
This one is pretty damn easy. It had to be. For Family Meal, you still have other work to do AND make lunch for 10 or so people.
Get your veg and spices chopped up together, add in your wet ingredients whisk it up and get your chicken in there to marinate for about 30-45 minutes in the fridge. If you don't have a ton of space you can get it into a zip top bag and get as much air out as possible, this will help it marinate faster.
Once marinated get it on a backing sheet or sheet tray and into the oven @ 350 degrees for 35 to 45 minutes or until cooked thru to a temp of 165-170 degrees. About half way thru, you can baste the chicken again with the remainder of the marinade and once it is done, THROW IT AWAY.
You are looking to get a nice crisp from the skin so when you rotate and baste the chicken, but it on a higher rack so the heating element is closer and you get that lovely crust. Pop it out of the oven, let it rest for about 5 minutes and DIG IN!
It is a tasty treat that would be nice with a potato salad or some crisp clean slaw or even a nice green salad. Give it a shot and tell me what you think! Looking forward to seeing if it was tasty for you too!
This recipe was a quick throw together for a family meal in the kitchen. My first with this company so I had to knock it out of the park right? RIGHT!
This is kind of a riff on the Chinese mustard you get in the bag when you order in, but better. a little bit of tang to get you excited, but not so much that you loose the luscious chicken inside. Roasting it in the oven will help to keep it moist and juicy but this can easily get on the grill to for those of you out there lucky enough to have some outdoor space. Let's get to it.
What do you need?
1 or 2 whole chickens or parted chicken
1 1/2 cups of creamy dijon mustard, not the grainy stuff
1/4 cup soy sauce
1 tbsp rice wine vinegar
1 tsp lemon juice
1 tsp ground dried red pepper
1 tbsp chopped ginger
2 cloves minced garlic
Salt and Pepper
What do you do?
This one is pretty damn easy. It had to be. For Family Meal, you still have other work to do AND make lunch for 10 or so people.
Get your veg and spices chopped up together, add in your wet ingredients whisk it up and get your chicken in there to marinate for about 30-45 minutes in the fridge. If you don't have a ton of space you can get it into a zip top bag and get as much air out as possible, this will help it marinate faster.
Once marinated get it on a backing sheet or sheet tray and into the oven @ 350 degrees for 35 to 45 minutes or until cooked thru to a temp of 165-170 degrees. About half way thru, you can baste the chicken again with the remainder of the marinade and once it is done, THROW IT AWAY.
You are looking to get a nice crisp from the skin so when you rotate and baste the chicken, but it on a higher rack so the heating element is closer and you get that lovely crust. Pop it out of the oven, let it rest for about 5 minutes and DIG IN!
It is a tasty treat that would be nice with a potato salad or some crisp clean slaw or even a nice green salad. Give it a shot and tell me what you think! Looking forward to seeing if it was tasty for you too!
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