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Meat going in the grill. #salare #jamesbeardaward #winner @edouardojordan ##
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sale: pro e contro https://blog.giallozafferano.it/giovannaincucina/sale-limiti-e-salute/ #giovannaincucina #giallozafferano #gialloblog #gialloblogsocial #sale #diversamentesalato #guarigione #salare #insaporire #food #foodlove #foodblog #foodblogger #instagram #instafood
Dopo #lareggente un #raffreddore fetente mi faccio il #brodo con tutte #sane #verdure #mamma dice che quando si cucina la #carne non bisogna #aprire il #coperchio e non bisogna #salare consigli di @albacorace #veri #naples
Eduardo Jordan's BBQ leftovers
Edouardo Jordan, who cooks at Salare Restaurant in Seattle, grew up in St. Petersburg and eventually made his way West. Last night, he brought some northeast seafood for us: cumin-crusted octopus with millet couscous, preserved lemon, pickled peppers, and cauliflower. I heard a rumor that Peter Piper helped him pick the peck of pickled peppers. Again, a bit. Before he cooked, Edouardo talked about his background in sports management, and how cooking in a kitchen can be like coaching a team—except that in a small restaurant, you’re also the quarterback.
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They were and are very supportive of what I do, but I always knew that whatever I did, I’d have to do it on my own. I knew that I could never depend on them to get me out of a struggle or pay for culinary school. I didn’t travel out of the country until I was twenty-six, so I was totally behind in the sense of learning about different foods and seeing different cultures. I always felt behind, and I had to work that much harder to catch up. Not from a skills standpoint—just understanding and seeing how food should be plated, how service should be. You miss that opportunity if you can’t afford to go places. There are a lot of obstacles that are bigger than actually being in the kitchen and being able to perform.
On Being Black in the Kitchen | Lucky Peach
