April 2011
45 posts
March 2011
49 posts
Anonymous asked: Aja! no habia yo visto que tenias esta cajita. Que padre. yo te quiero preguntar como te sientes en tu primer dia de chamba? Ya mero te vas.
new recipe page added to gue - easy access with... →
a rough collection of the recipes that have been posted since the inception of the tumblr blog (as blogspot never included any actual recipes). some are still very trough (marked with an asterisk “*”), but the collection is at least now centralized and with quick link access.
also, if there is anything you would like to see posted that is not, or if anything you see you like does not...
note to self
not all dinnerware is created equal. and some is not oven proof. so don’t stick things in the oven without checking first. !!!
inventory and cost-control
amidst this new career change, we are all well aware of my upcoming financial shortage. i will now be making about one third of the money i was making working for “the man”. so curtailing my expenses is a must, at least if i plan on living comfortably.
a huge part of running a profitable kitchen, both commercially as well as at home, is ensuring you purchase only those things you...
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baby green spring salad + blood orange vinaigrette
first lunch of the meal plan was today, apologies for the lack of photos, but we were hungry and the battery wasn’t fully charged yet. but below is a rough recipe of the salad today. i don’t use exact measurements, but i’ll give approximate quantities and feel free to play with them and adjust to taste.
recipe: yield: 2
1.5 cups baby arugula 1.5 cups baby spinach 2 carrots,...
life decisions
as you may have gathered, i have left the office life behind for the dirty grind of a kitchen life. i made the decision to make the plunge as a fantastic opportunity with an amazing chef came to me, by fate it seemed, with a brand new restaurant about to open up in the heart of dc, penn quarter. i was set on this job and was going in for it.
as i waited for a confirmation of the job, i decided...
le pain quotidiane
so, as i mentioned before, i need to kind of start watching my food intake. this is a task that time and time again has proven more than just difficult, but almost impossible. i decided to help myself by giving myself direction. direction is something that’s always been a strong driving force in my behavior and performance, i think it’s key when trying to accomplish a goal.
i put...
“Enjoy your achievements as well as your plans. Keep interested in your own...”
– Max Ehrman, Desiderata
Investigations of meat stock from a molecular... →
some light reading. phd thesis by Pia Snitkjær, presented during a recent mg seminar in copenhagen. kindly shared by Martin from the khymos blog. click the larger than life title above for a free download of the pdf.
cryo-blanching
although i’ve worked on cold-shocking veggies before, i hadn’t actually heard the term “cryo-blanching” until i read the new ideas in food book, where they delve more specifically into the science of the process. i worked on some beautiful porcini mushrooms this week. to be sauteed and served with the venison special at the restaurant. vacuum-sealed and frozen, then thawed...
best
decision evaaaar!!!!
“While we constantly taste all of our food to check flavor and seasonings, how...”
– ideas in food
“i’m tired of pretending i’m not a rock star from mars, with...”
– charlie sheen, words applied to my upcoming career shift and all around lifestyle change.
and so the journey begins
i’ve finally thrown the white collar out the window for a life in the kitchen. i’m super excited and slightly anxious to see what is to come. i’m looking at italian kitchens to start off. i figure i will be learning a lot about sauces, temperatures, fish and seafood, oven cooking, and most importantly technique and agility. more to come as life unfolds.
