"This is a world where everyone you work with has plenty of boiling liquids, blunt objects and sharp knives ready at hand. Have a sense of humor – you'll need it ~ Chef Harold
An Alternative use for a Chef's Knife that they don't Teach you in Culinary School
A kitchen employee was hospitalized with multiple stab wounds Saturday evening after arguing with a co-worker at the LongHorn Steakhouse in Davie, Florida. Read the article here.
Kitchens are sometimes a volatile place to work. Many culinarians aren't the most stable people to begin with, and when you add a huge workload, a hot environment, and an almost frantic pace–something has to give. So far, we've only had a few screaming matches in our location and no physical violence…yet.
London's Tuna Garbagio
"The carcass of a large tuna lies waiting to be sliced into individual portions of sushi or shashimi.
It is being prepared next to a row of rubbing bins in a dingy alleyway, behind the restaurant where diners will order it for their meals in only a few hours time."
And this isn't an inexpensive restaurant either. I don't think there's really too much more I can say about this, other than ewwwwwwww.
And in Other News: Duh!
"A little sweet, a little salty, a little smoky. Satisfyingly rich. Chewy or crunchy, depending on the cook's preference. Good bacon has it all."
Bacon is back and now it's gone gourmet… and it's about freakin' time too. In this article, Aleta Watson talks about how bacon's new found popularity has spawned several bacon-of-the-month clubs and multiple cookbooks, including "Seduced by Bacon", by Joanna Pruess. I kinda liked the Bruce Aidells quote about comparing chocolate to bacon. No, I'm not quoting it, so you'll have to go read the article yourself.
Something I was taught in school was to never just use an oil when you could use bacon fat. The only thing better than bacon would be duck fat… but that's another post for another day.