Pretty, yes? Here’s an example of the Glass Gem corn I grew this year. I used pink kernels from a cob I grew last year. Voila! Lustrous corn with pink and pearly hues.

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@fewdy
Pretty, yes? Here’s an example of the Glass Gem corn I grew this year. I used pink kernels from a cob I grew last year. Voila! Lustrous corn with pink and pearly hues.

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Gnocchi, soft boiled quail egg, manchego, parmesan, gruyere https://www.instagram.com/p/Bs_Mt5dlRvLqdcWfOQYtmvHPVlB5rgDhW09Y-80/?utm_source=ig_tumblr_share&igshid=s65mw2m3nhpb
It’s time to stop
Any food videos talking about “reverse sear”, like it’s a new revolutionary cooking technique needs to stop. It’s literally just 1 of 2 standard ways to conceptualize cooking red meat fuck you guys.
what ingredients/foods would look really interesting up close?

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1 month in ...
It’s about a month into my stay and stage in Barcelona. I’ve been writing entries by hand but I want to curate my narrative online; the part of my brain responsible for language is getting some serious exercise, and I’m finding great joy in writing again. Duolingo states that I’m about 15% fluent in Spanish, but in terms of sentences like “the girls drink milk, and We eat fish–Totally non applicable sentences in my everyday kitchen life. Words frequently used and the first I learned:
"Burn” is “chemo” pronounced (kay-mo) which is what people say instead of behind. And is also kind of an asshole thing to do in the states if you don’t actually have something hot in hand. “Quidal”(quee-doll) is ‘be careful’ and vamos (va-mose) means go! In terms of the tasks at the restaurant, so far the only thing I’ve really 'cooked’ at the restaurant per say was razor clams, or “navajas” which are baked in salt. The kicker being yang sauce (gan yang: the one with the peas on the front of the bottle). Stagiers are, for the most part, production cooks and laborers but I’ve acquired some dough recipes that are cold held in siphons, which is valuable and unique info. The research and developer the other day was playing with an enzyme called pectinex. I had my roommate translate to him about using it on citrus to dissolve all of the white pith, thus creating totally bitter-free fruit segments. Furthermore, one can flash freeze said fruit in liquid nitrogen, shattering the individual citrus cells apart–they’re calls druplets–(berries can undergo the same process) and then serving them thawed or partially frozen as a garnish element, salad or cocktail ingredient. He really liked the idea, and told me he’d share it at the creativity meeting.
I’ve noticed some changes with myself. I’ve probably lost 10 pounds due to less caloric intake and the fact that I’m working 14 hours a day 5 days a week. On average an employee there walks about 6-8 miles a day depending on your role. I’ve begun to take my time when I eat. Flavor is ubiquitous throughout the region and behooves one to savor the food. Knowing food becomes this way through respect for the process and end product reflects itself in the instinctual yet natural manner in which they’re consumed; Time being an essential ingredient when it comes to breads, cheeses, jamon, etc. Something that slows America’s capitalistic conception of “productivity”, but this is what the Slow food movement is about. Speaking of which, I’ve slowed my drinking, and I can actually feel a glass of wine. I’ve had just two cigarettes since my arrival. I’m more mindful of my relationship my body has with my environment. And I’m trying to rid my body’s unhealthy addiction to processed foods and animal products. Treating it, and approaching thoughts of unhealthy cravings as addiction is both true and super helpful for me to react appropriately. It’s much easier to do in this environment. For what it is and also because here is fresh for me. I do hope though, I career through this thing. I deeply miss Khampaeng, his lovin’,and I’m anxious to start moves when I get back.
As for more about the restaurant. It is based in free labor. 60-70% of the individuals that are a part of the restaurant are long term stagiers. Every day, we deseed Guindilla peppers in such a way that the seedpod stays perfectly intact. We de-stem Padron peppers just for the fucking stem. We supreme, then brunoise citrus, pick rose petals, line up 8 rows of ten soba noodles on parchment papZer. We cut and juice like 150 pounds of green apples, we also juice 4 or 5 cases of romain. We cut seaweed and build a razor clam dish and bake them in salt, we fabricate squab which entails cleaving off the head, feet, and wings, gutting them and reserving the livers, detaching the crown of the bird from it’s spine and hindquarters, of which are subsequently chopped and processed to be made into a sauce. We then torch the crowns to remove any feather roots, and vacuum seal them with a double layer of foil liner. We push blended corn through a fine fabric, as we do with a blended olive mixture. This takes forever. We gut and gill “trash fish” from unsustainable fishing methods. And chop into small bits. We take the eyeballs and gills out of monkfish and break it down. I’ve never worked at a more Trash producing and wasteful restaurant however, and it makes me cringe. It’s safe to say I’ll most likely be coming home Soon
I’m trying to imagine an ideal life or what aspects of one may be. It’s a start. Goals: So far I’ve got a sphynx cat, a garden of sorts, a schedule, a fitter body, houseplants, a car. A set of assets related to the professional food system avenue. I.e. Food photography, organization, Photography, a website to harbor these things. A fucking mac desktop. Tattoos. I want to get really good at scheduling. And to have read a good amount of neitzche and Jung. Yes, That reality would be ideal. I’m really into professor Jordan Peterson right now. He’s pretty much a genius and it’s been super helpful to watch his YouTube channel in understanding myself and my approach to life. Anyway, It’s super frustrating not knowing the language, and I’m one of two that doesn’t know Spanish at the restaurant. The other girl Is a 19 year old from a super rich caste in India that literally will mimic anything I say or do and I get to be roommates with her, along with 3 other dudes from South America, two of which are fluent in English.She actually makes me rage though and I don’t know how to stop it. She doesn’t care about cooking, her story is that she didn’t want to become a doctor like the rest of her family (mom,dad,sister) because she didn’t want to study. I think she’s literally 12. It’s hard making friends because of the language barrier, and even the ones who can speak english don’t in social settings. I’m not sure I can get much more out of being at this restaurant. 70 hour, 5 day work weeks aren’t worth the language learning either. I may come home sooner than later. The experience was worth it, but the duration of my original 7 months here, 2 months there is not. If anything I’ve gained a huge appreciation for my home in Washington, and making negative numbers is a sacrifice made only if it’s worthwhile, and right now I project that it’s not going to be.
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It's summer baby

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It's important to be careful not to generalize men and women's experiences in the industry; The point is to get to a place where we all perceive women as individually as we do men. If you already do, great! But the fact that the majority will still say "female chef" instead of just chef is proof enough that the default sex thought about in the kitchen is male. It's also important to recognize that there are slight differences in character that can benefit sexes in different ways over their career. i.e. women statistically tend to be more agreeable in character: meaning deducing conflict and promoting cooperation, which can lead to better teamwork during service but is also not as beneficial of a characteristic in terms of climbing the ladder of the competitive brigade system. It's also important to acknowledge that history does indeed affect the modern day, and women as a whole (with some exception) had far less influence in creating professional kitchen culture. We're getting there! Just remember to support one another!! Cooks and chef have a hard enough job as it is. The least we can do, whether men or women, is extend a little empathy, and acknowledge that others probably experience the world a little differently than we do
Eduardo Jordan's BBQ leftovers
7-layered tea from Bangladesh

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(via https://www.youtube.com/watch?v=MjCkpllI3Io)
(via https://www.youtube.com/watch?v=3Uo0WPcbv9M)