Persimmon Salsa Verde
Monday, January 28, 2019
Coffee in Ireland: The Travel Guide
Tuesday, January 22, 2019
It's been nearly two months since I came home from Ireland and I'm finally getting life together enough to start writing about it! This endeavor definitely deserves some caffeine so of course we're going to begin by throwing together an illustrated travel guide to to coffee along our route.
Labels:
coffee,
ireland,
local guide,
travel,
travel eats
I Have A Brioche Body: The Power Of Being A Bigger Girl
Monday, January 14, 2019
You know, I've been thinking: my body makes perfect sense in the context of my job as
a pastry cook. It is in my job description to eat cake. I have wide
hips and soft curves in all the right places (and a couple of the
wrong ones). Were I thirty pounds lighter you'd call me “sculpted.”
As it is, I appear to have been shaped beautifully out of dough and
then left somewhere warm to rise; same lines, somewhat less distinct.
Soft. Wholesome. Real. I'm not chubby, I'm proofing.
Mas Sal: How Salt is Changing The Way I Cook
Tuesday, January 1, 2019
“Get used to the way the salt falls from your hands; experience the illicit thrill of using so much of something we’ve all been taught to fear.” - Samin Nosrat, Fat, Salt, Acid, Heat"Mas sal! Mas sal!" My chef gestures to the finely chopped potatoes I am seasoning - or trying to season. He's not Hispanic, and I'm not Hispanic, so by the time I've finally understood that he wants me to add more salt to the potatoes, he's reverted to English:
"You need more salt
"How much more salt?"
"A lot more."
I pick up perhaps a teaspoon of salt and sprinkle it into the potatoes then begin to mix it in with my fingers. "Sorry, I don't speak Spanish."
Chef rolls his eyes. "That's bullshit. Every line cook speaks Spanish."
Labels:
cooking,
four eleven york,
fresh year,
how to,
new skills,
restaurant life,
tutorial,
vegetarian
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