[Just like any good T.V. show, or any show for that matter there are re-runs. So I figured while my son is still in town, I'd dip into the 'vault', so please enjoy this one from July 8th, 2010.]
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NFTL: Drop Dead Legs
Remember those Saturday mornings after a football game? You sleep a bit later than normal, but when you decided to rise from your football induced coma - your legs feel as though they just don't want to work?
That's what I felt like on Wednesday morning after a long Tuesday in the kitchen.
Just let me say I'm not whining at all, to me it was a 'good' pain so to speak. As I've mentioned in my previous post, we started lunch service on Tuesday. While it's only a 3 hour endeavor, it was also menu change day, which included a pretty big over-haul of June's menu.
We're also in the midst of our first heat wave of the summer, which when you add it to a kitchen the size of a closet it can become very draining and that didn't really come into play until yesterday. I'm pretty good about getting my second wind on those 10+ hour days.
Yesterday? Not so much.
I did get a full 8 hours sleep and while my legs are still telling me that whatever it is I'm doing to them isn't very nice. More sore than dead, but like all things I know that my body (as old as it is) will adjust and it will become second nature.
"Wrecking Ball"
That seems to be my new nickname, better than "Lump" if you ask me. To be honest it is a well deserved nickname. The havoc I've wreaked upon kitchen equipment is becoming things of legend. There will be songs sung, and sonnets written.
Here's a quick list, not a list I'm proud of mind you, but a list none the less.
- 2 Induction Burners: The first one, I swear wasn't my fault -but Chef likes to blame me anyways because I was using said burner when it just quite working, all I was doing was searing off veal.
Now, the second one I take full responsibility for. Our crock-pots are located just above and to the left of our 3 induction burners. I use it for making chicken stock (works like a champ) over night, and maybe it wasn't a good idea to strain stock on an induction burner. Lets just say I splashed the stock big time, trust me the damn thing was hot.
Thus ending the life of one induction burner just an hour or so before service.
- Glasses: Wine, water or otherwise.
- 1 Infra-red convection oven: Only in what I can describe as - "The Great Demi-Glace Debacle of '10"
Needless to say I've learned my lesson from the above list: first and foremost - no straining the stock around the induction burners, period.
[ETA: I did just a tad bit of revising on this piece. Found some things that stuck out like a sore thumb (to me anyways) so I "fixed" it.]
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