I have minced enough jalapeños for one day. We'll just leave it at that.
In deliberating over today's blog post topic, I thought it was high time I talk about food. Since...after all, I am here in a culinary capacity.
What I am eating, and what I am serving at the restaurant I work at are two TOTALLY different things.
I work with Jamaicans, mostly...and when they fix lunch (which is just about everyday), they fix red beans and rice and some kind of seasoned (jerk, adobo, etc.) chicken (that's been stewing all day). Because it's been so slow, they've also taken to making breakfast this week as well.
So, I've been having porridge in the morning. And it is good, stick-to-the-bones stuff. Oatmeal, milk, plantain, peanuts, nutmeg and other stuff cooked down and pureed together. It's very thick and sustaining.
It is best when served warm. I learned this today when I ate mine cold...distracted by having to make a pico de gallo. Sheesh...what is this thing called work!?
Also, there are Filipinos in the kitchen, and they take the discarded chicken skins, season and flour them, and then fry them. They are crispy on the outside and fatty/juicy on the inside. A vinegar, onion, garlic dipping sauce goes with (common back home, they say).
I'm jealous, to be frank with you. I wish I had that kind of unique cuisine-sense I could present.
Now. I work in a restaurant that caters mostly to tourists and families. There are some upper-end dishes; however, the kids' menu does contain chicken fingers.
No. These are not the kids' chicken fingers. This one of the dishes I am responsible for. A Wild Mushroom Ravioli with a Basil Cream. I am responsible for making the cream itself, in addition to preparing it to order. I also make the basil and parsley oils that are drizzled over the top of the dish. All that's missing are some pink peppercorns.
In deliberating over today's blog post topic, I thought it was high time I talk about food. Since...after all, I am here in a culinary capacity.
What I am eating, and what I am serving at the restaurant I work at are two TOTALLY different things.
I work with Jamaicans, mostly...and when they fix lunch (which is just about everyday), they fix red beans and rice and some kind of seasoned (jerk, adobo, etc.) chicken (that's been stewing all day). Because it's been so slow, they've also taken to making breakfast this week as well.
So, I've been having porridge in the morning. And it is good, stick-to-the-bones stuff. Oatmeal, milk, plantain, peanuts, nutmeg and other stuff cooked down and pureed together. It's very thick and sustaining.
It is best when served warm. I learned this today when I ate mine cold...distracted by having to make a pico de gallo. Sheesh...what is this thing called work!?
Also, there are Filipinos in the kitchen, and they take the discarded chicken skins, season and flour them, and then fry them. They are crispy on the outside and fatty/juicy on the inside. A vinegar, onion, garlic dipping sauce goes with (common back home, they say).
I'm jealous, to be frank with you. I wish I had that kind of unique cuisine-sense I could present.
Now. I work in a restaurant that caters mostly to tourists and families. There are some upper-end dishes; however, the kids' menu does contain chicken fingers.
No. These are not the kids' chicken fingers. This one of the dishes I am responsible for. A Wild Mushroom Ravioli with a Basil Cream. I am responsible for making the cream itself, in addition to preparing it to order. I also make the basil and parsley oils that are drizzled over the top of the dish. All that's missing are some pink peppercorns.
Perhaps you could make ham balls as the food of your people.
ReplyDelete