For reference this is my first line cook job at a serious restaurant and I had saw that my hours got cut this past week. I asked my manager about it and he told me that he could have more value with someone else in my spot

He said that my main issue is how much I’ve started to slow down these past few weeks, but he knows I’m hungry for it and sees “major potential” in me (his words).

I worked up from dish to get into this spot and I absolutely love where I work and my fellow line cooks, so how should I go about earning my spot back/improving?

Fried regular and sweet potatoes with onions and kale, topped with some feta. A hard boiled egg on side! All local and organic from the weekend farmers markets here in the SF bay area too!

Borrowing from my Trini famaleee with this one. Sweet Corn braised in coconut milk, butter, onion, chadon beni, scotch bonnet and garlic

I love potatoes and always like to keep them around. When I saw chicken thighs and potatoes in the fridge, I wanted to make something a little different.

And that’s how this cup of paradise was born.

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Made a big batch of vegetable stock to fortify the pantry and decided to take it for a test drive. Garlic, ginger, scallion, white pepper, shrimp, noodlesand of course that fresh vegetable stock!

When you’re making a classic like Tteokbokki, you’ve gotta go all the way.

I added all the key ingredients, plus prawns and instant noodles that soaked up all the delicious sauce. It turned out amazingly delicious!

I am trying hard from the past couple of weeks to roast the date seeds and try to extract an espresso like shot from it.. I am aware it won’t taste like coffee for sure.. but I need something from you guys the tips or whatever to make this perfect please!

It’s herb roasted chicken with a quick mustard+cream+peppercorn pan sauce, a non-traditional take on carrottes rapeés, and uhh, potato salad.

I brined the chicken with some aromatics in a 5% salt brine for 2 hours, then spatchcocked it and rubbed it with a garlic lemon herb butter, roasted on a bed of mirepoix and garlic, pulled at around 150 F in the breast and let it rest up.

The carrots have a dressing of ginger, garlic, Dijon, tangerine zest and juice, white wine vinegar and evoo. It also has some pickled golden raisins, red onion rinsed in ice water and mint.

The potato salad is the least French thing on the plate, it’s more classicAmerican potluck style. There is some Dijon in there too.

Honestly pretty proud of this one. The quick and strong brine makes a huge difference with not too much foresight. It came out perfectly moist.

Chocolate cake with a cherry syrup soaked into it, cherry jam in the center, with whipped cream frosting, a thin layer of cherry gelatin, and some cherry halves on top!! 100% homemade, down to the jello!!

2nd time ever decorating a cake!! It tasted great

I’ve been cooking since I was 5

1st slide: bruschetta on baguette cheesy fried rice wrapped in seaweed paper with avocado on top salmon fillet, and then homemade blueberry pie

2nd:hand tarts

3: Foccia art

Four: rosemary chocolate chip cookies

Five:guiness cake

6: ceme Brulé

7 brown sugar, cookie butter, cookie cookies

8 French apple cake

9 chocolate peppermint cookies with maraschino, cherries baked in

10 steak

11pumkin muffins

I marinated the chicken overnight in a mix of soy sauce, brown sugar, chili garlic sauce, gochujang, fish sauce, lemon pepper, gochugaru flakes & cornstarch. I smoked the chicken on the middle rack of my “Weber Smoky Mountain” smoker with the water pan removed at 300F using a mix of lump charcoal & mesquite wood. While the chicken was smoking I cooked the used marinade allowing it to boil 3 minutes so it was food safe, then I added some cold butter & stirred it in until it became a homogeneous mixture; now it’s ready to be used as a glaze. I flipped the chicken every 8 minutes basting every time. I finished the chicken right over the fire to really sear in that glaze & get some char. The finished plate is white rice & corn on the cob to go with the chicken. Next time I’m definitely going to reserve some of the marinade to make a flavored butter to add to the corn & rice as well, but I’m definitely making this again.

I’m finally replacing my old blender because it struggles with anything harder than a banana. Frozen fruit takes forever, ice just bounces around, and I’m tired of stopping every few seconds to scrape everything down.

I’d mainly use it for smoothies, protein shakes, soups, sauces, and the occasional frozen drink. I don’t need a million settings, but I do want something powerful, easy to clean, and not so loud that the whole house knows I’m making breakfast.

The price range is all over the place, and every review seems to recommend something different. Some people say the expensive ones are worth every penny, while others say a basic blender does the same job.

For anyone who’s owned theirs for a while, what blender did you end up buying? Would you choose the same one again, or is there something you wish you knew before spending the money?

Hi guys, so i got a new food scale from amazon and it's telling me this is around 5-6 grams, is this actually true? I think it looks more tbh. Idk if the scale is lying to me. Because this definitely looks more than 50 calories.

I have been reading about Sichuan cuisine and I keep seeing references to both red and green peppercorns. From what I understand red is more common and earthy while green is brighter and more citrusy. I have only ever seen the red ones at my local store and they are pretty mild. I want to make a cucumber salad and a kung pao chicken and I am not sure if I should buy both or if one is more versatile. Can someone explain the practical experience and which one should I start with?

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