After school, spent the day at the restaurant under the Brooklyn Bridge. Eating pizza, stretching dough with the kitchen staff, chewing the fat with some front of house staff, revising the menu with L, then going out to dinner with him and D. Long, intense day.
Tomorrow, the HVS comes back to us! YAAAAY! I gotta come correct and either yogacize or ride bikes tomorrow morning....
BREAKFAST: 6:30am, organic cornflakes with good milk, .5 bowl, hunger 4/5
AM SNACK: 10am, cart poundcake, 1 bowl, hunger 4/5
LUNCH: 12:45pm, 2 slices various pizza, 1.25 bowl, hunger 4/5
PM SNACK: 3pm, 1 slice minted Sicilian, .75 bowl, hunger 4/5
DINNER: 8:30pm, lamb broth, a spoonful of lamb liver, slow roasted lamb, lamb chop, lamb and rice, sweet mint tea, water, 1.25 bowl, hunger 4/5
My friend met me at the restaurant after hours and hung out with me and L, and after a discussion about how we all could go for some lamb, both D and L expressed a love of a Yemenite restaurant on Atlantic and off we went. From soup and appetizer to three entrees, it was a demonstration in all the ways secondary cuts can be be made fantastic by method and correct seasoning. A spectacular meal.
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Brown's Rules
In early March '10, I was inspired by an episode of Alton Brown's television show, Good Eats, to attempt to steer my eating habits towards a more nutritionally packed series of foods. Brown breaks it down into four lists:
EVERY DAY: fruits, whole grains, leafy greens, nuts, carrots, green tea
THREE DAYS A WEEK (or more): Oily fish (wild salmon, sardines, etc), yogurt, broccoli, sweet potatoes, avocado
ONCE A WEEK (or less): pasta, one alcoholic drink, red meat, dessert
NEVER: fast food, soda, processed meals, canned soups, "diet" anything (no artificial sweeteners)
Our Need to Feed
Cooking is about processing food and combining, separating, and reducing elements to make something that's more than the sum of its parts. Feeding is cooking plus the additional goals of making honest food that not only sells and and tastes good, but supplies nutrition, health, is environmentally-friendly, and gives something intangible of the cook to the diner.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
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