Author Notes: This was orginally posted on May 28th 2010, while I was still working at Scratch in Lake Oswego. Even in writing sometimes youv'e got to improvise and adapt to a run away hero, and how to stop he/she, space to write - a quiet space even.
On Wednesday I talked about the fact we smoke Feta in house.
Here it is in all it's glory.
Old Ricotta tub? Check.
Hole cut in lid? Check.
One PolyScience Hand-Held Smoker? Check.
With limited space in the restaurant we are constantly finding new way's to adapt and improvise in our surroundings. The need to maximize the limited space we have is a daily battle. If you don't work clean, you're not going to make it in our kitchen (or any other kitchen for that matter - but it is by far paramount here). They say to work clean, but here we have little choice - and there's no room for messy.
You just can't.
You spread out, you crowd what little space you had and most likely piss off the guy prepping next to you. Like I've said before, I think a submarine has more space in their galley than we do, but I personally wouldn't have it any other way. I've learned to be more economical when it comes to working during prep.
Now thinking about ways to use the liquid that is expelled from the feta during the smoking process. There isn't a lot, but it's the brine now infused with smoke.
I've got some white miso that is up next for the smoker. Smoked white miso? Interesting.
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