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Saturday, May 22, 2010. There should be a post about foraging in North Georgia here, but it's not done yet. In the meantime, I'd like to make a humble suggestion to all recipe writers and publishers:. Also: This is bullshit. Now to craft that into a well-thought-out, profanity-free letter to my councilperson. Tuesday, April 06, 2010. From about November to January, I had, it seemed, only time for work, sleep and laundry. What little time I got with friends is remembered through a film of fatigue. I've le...

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Epicure | epicure-se.blogspot.com Reviews
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Saturday, May 22, 2010. There should be a post about foraging in North Georgia here, but it's not done yet. In the meantime, I'd like to make a humble suggestion to all recipe writers and publishers:. Also: This is bullshit. Now to craft that into a well-thought-out, profanity-free letter to my councilperson. Tuesday, April 06, 2010. From about November to January, I had, it seemed, only time for work, sleep and laundry. What little time I got with friends is remembered through a film of fatigue. I've le...
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7 corn chowder
8 taste and season
9 can them
10 make tomato jam
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Epicure | epicure-se.blogspot.com Reviews

https://epicure-se.blogspot.com

Saturday, May 22, 2010. There should be a post about foraging in North Georgia here, but it's not done yet. In the meantime, I'd like to make a humble suggestion to all recipe writers and publishers:. Also: This is bullshit. Now to craft that into a well-thought-out, profanity-free letter to my councilperson. Tuesday, April 06, 2010. From about November to January, I had, it seemed, only time for work, sleep and laundry. What little time I got with friends is remembered through a film of fatigue. I've le...

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Epicure

http://epicure-se.blogspot.com/2008/05/mothers-day-today-i-worked-14-hours.html

Monday, May 12, 2008. Today I worked 14 hours. It's the only day of the year that we're open for lunch, and as I stumbled in at 9, it looked pretty insurmountable. Especially when I was informed that the tartar sauce I'd made at 11 pm on Saturday had sat out all night, and I needed to repeat the entire process. I can reheat vegetables for the saute cook without screwing it up. Go fry cook! Sometimes amateur's nights don't suck. Especially when I'm cooking, not serving. Subscribe to: Post Comments (Atom).

2

Epicure: Profit

http://epicure-se.blogspot.com/2009/05/profit.html

Thursday, May 14, 2009. At my current job, we live and die by the spreadsheet. I weigh everything, quantify recipes, and oh god, I know my formulas. At my last job, when I wrote down recipes, it looked like a shopping list. Everything was to taste, and quantities were reserved for perhaps 20% of the recipes I was given there. By all accounts, Woodfire was in a more comfortable position than Millsy's. What gives? Premium price: Woodfire was fine dining. Millsy's? Guess how many places you'll see corn in t...

3

Epicure: Learning outside the restaurant

http://epicure-se.blogspot.com/2009/05/learning-outside-restaurant.html

Tuesday, May 05, 2009. Learning outside the restaurant. I just finished the notes for chapter 25 of The Professional Chef. On cooking vegetables. It was by far the most intensive sitdown with the tome yet. After reading McGee, one thinks about fast vs. slow ways to cook veg and wet vs. dry. I came to the conclusion that were probably about eight different ways to get a vegetable from raw to finished. TPC. Perhaps. I learned a lot from Tuohy at Woodfire. I remember how amazing the vegetable ragout...I'm a...

4

Epicure: Piggybacking

http://epicure-se.blogspot.com/2009/06/piggybacking.html

Sunday, June 07, 2009. There's local, of course, and there's planting a year-round garden out back to supply your restaurant. Nan is the garden manager, and started Ecoculinaire a couple of weeks ago. Her blog posts are focused and well-written, and she clearly loves writing about the restaurant, the garden, and larger food issues. Her most recent post. On markets, has me excited to get back to the first one I can in Atlanta. That the animal was raised humanely? Suck it up. Learn to eat more than two...

5

Epicure: Can I have my stuff yet?

http://epicure-se.blogspot.com/2009/06/can-i-have-my-stuff-yet.html

Sunday, June 14, 2009. Can I have my stuff yet? This makes my reader- and Mission: Professional Chef- a frustrating experience. I want to tick off brown stocks and sauces in my project book, try any of the awesome-looking grilling recipes in gourmet's June issue, make rhubarb mustard or try my hand at canning. When a chef finds herself unable to cook, stir-craziness can only ensue. So here are some links. Try what's in them for me, won't you? My quince mustard from the fall? Canning in the NYT. I nearly ...

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Saturday, May 22, 2010. There should be a post about foraging in North Georgia here, but it's not done yet. In the meantime, I'd like to make a humble suggestion to all recipe writers and publishers:. Also: This is bullshit. Now to craft that into a well-thought-out, profanity-free letter to my councilperson. Tuesday, April 06, 2010. From about November to January, I had, it seemed, only time for work, sleep and laundry. What little time I got with friends is remembered through a film of fatigue. I've le...

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