I don't like to hear anyone whine about how they can't make the food they serve in restaurants. Ever. Unless you're dining at Citronelle or CityZen, it's in your power. In any event, the key is the mise.
Have everything deep-prepped so that when it comes time to dump the garlic into the pan or add the minced parley you're ready. That bucket of ice? There's 3 dozen clams chillin' under there. BTW, don't put them in the fridge. They will suffocate. Throw them in a pile over ice and give them some cracker meal to chew on. The grit will pass into the other bowl.
If you're not ready, who do you have to blame? That's right.
Look in the mirror pal. Only you.
FYI,
I was going to dish about a client of mine that just opened a place in NoVa. However, I've always been tought that it's better to say nothing at all, rather than something not nice, so I'm going to remain silent.In any event, keep cooking. Seriously. Times are tough, don't let it get you down. Eat.
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