Messy Fingers, Greasy Chins, and Gravy Stains Vol.1

Jun 18

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Dinner Plates– Does everyone like the style of dinner plate service when all your food is piled together, so it all tastes the same…and the sauce looks like a blood splatter on a TV crime show? By the time the plate gets to you, it has congealed-is cold- and all the work to make it is lost? I call it ” Tower and Drizzle” .

Great Onions! – Slice red onions very thinly, drizzle with some lemon juice, a dash of salt, some chopped parsley and push down with the heel of your hand until juicy…add a bit of olive oil and serve with roast pork, chicken cutlets or put it on a Reuben sandwich. I like it with hard boiled eggs, smoked salmon and French bread too.

Saute Pans – I know it is PC to use the finest All-Clad or other brand S/S saute pans (and never aluminum…but most restaurants still use them;watch the TV shows), but I have always used French steel pans that you had to season with a good coating of carbon from lots of use. They are naturally non stick, hold their heat wonderfully, cost next to nothing and you clean them with a towel and some salt after first rinsing. I still have some from my restaurant, Belinda’s, and I love them! Use them every day.

Don’t You Just Love…. Fresh Tangerine juice-well chilled and fresh squeezed; The sweet smell of tortillas being made at a Mexican Tienda and Grocery; Onions and bell peppers grilled together at an outdoor fair , farmer’s market, or festival ; When a produce stand takes the time to arrange the produce symmetrically…all by color, shape, and type just like in Europe or Asia ; Going to the U Pick for berries and watching all the littlest kids with their buckets of fruit,, red smeared faces and big smiles ;  Going Out to Dinner- …and the food is fresh, simply prepared, priced well, and the portion is the right size for the item- no magnifying glass needed and you don’t need to call UPS and pay them to take home the “Doggie Bag”???

THE GREATEST ACHIEVEMENTS in History began with a good idea. Make sure your good ideas are put to use and don’t get lost to the ages.

 

 

 

 

 

2 comments

  1. The visuals on this post are wonderful! Everything you write brings to mind one of my own food memories, pet-peeves, or industry tips.

    I was one of those kids picking berries in the summer. It was my first job (I think I was 13 or 14). We got paid by the pound we picked. The fresh blueberries, all juicy and warmed by the sun were too delicious. I think I ate more than I turned in to the farmer!

    • I’m so glad you find the descriptions clear and well defined. When I was encouraged to start this blog by those talented young friends of mine in the web biz…I was reticent to do so.I had no confidence for a long time. However, I realized that I always see every thought as a technicolor movie in my head ; I just decided to describe the pictures ; it sure is lots of fun sharing those pictures.
      The youngsters picking berries in Oregon… it’s a tradition and memory for tens of thousands, I’ll bet. I didn’t experience it myself, but I’m sure I would have eaten more than I put in that darn bucket too. Soon I’ll tell my Oregon berry story.Pretty funny!

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