• 2 Posts
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Joined 1 year ago
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Cake day: March 1st, 2024

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  • So you’re basically telling chefs to research and write out for you all the variables?

    Baking is a science, cooking is an art.

    Every recipe handed down through generations has notes, changes, etc…that’s what makes it beautiful.

    I am lucky to have my grandmother’s cook book with 3x5 index cards hand written, with the date and whom the recipe is from…but I don’t use lard in her Ginger Bread recipe from 1932.

    There is no exact science you’re looking for, the garlic grown here won’t be the same as the garlic grown there, your experience won’t be the same as someone who has cooked for years saying ‘fuck it, throw that in there and let’s see what happens’.

    …lol, amateur hour










  • Chef/owner & I’ve stayed away from the ‘glass of wine when you cook’ because I have grown attached to my fingers. I like to relax when I drink, so it’s either when I’m off or after we shut down.

    Currently in Spain, probably going to end my career here and drinking is very different from where I grew up.

    Lunch is at 9am, and it’s common to see people having a beer (followed by coffee)

    People tend to nurse drinks, it’s a more social thing, and if they get buzzed it’s usually low key and don’t get too sloppy- however I’ve seen holiday parties for businesses get everyone wasted…and fiestas all bets are off, lol.

    I love it here.