Sunday, October 19, 2014

Our dear (sometimes) friends - the FOH posse

Somewhat random ramblings of FOH

We (the BOH) all have moments of wanting to slap someone from FOH. But I gotta thing that I give them props for is their ability to smile and still kiss ass to ass holes. I know that many of us BOHers wouldn’t be able to. Thank goodness we in the back rarely come face to face with who we serve. I can so imagine some of my colleagues spitting at some of their faces. We have the advantage of cursing them in hiding.
Servers need to be flashing their pearly whites, bullshit around to look like they are interested about people’s days, put up with retards, and they do it all while smiling pretty. And once they swing through that swinging door into the kitchen, it’s like:
“FUCK!!! That guy on table so and so is a major dick!!”
Or they will say, “You can take your time on table so and so..he always comes in here and is a stingy tipper, so I don’t care. Take your time, chefs.”

Thursday, September 25, 2014

Fire noodles GIVEAWAY for the spicy lovers

It’s no secret that I love spicy food. You guys all knew that, right? I think my capsaicin tolerance level is a little higher than the average American….I think. Sriracha is like my best friend. But I don’t even really consider that spicy. That is just one of the necessities that adds flavor to a lot of my dishes that I eat. Tabasco is my second best friend. And you probably noticed all the (many of them spicy) Korean dish comfort foods that I need regularly to keep me going. Yeah, I can’t imagine my life without the spiciness.

THE SPICIEST thing I have ever tasted in my life were these little tiny green peppers (size of a pistachio). It was around the time I was in junior high. Our nanny/housekeeper, BL, brought them. She used to stroll my brother around the block everyday until he fell asleep. And on her walk, she found these peppers growing in someone’s yard and picked some to bring back.
Even as a kid, I loved spicy. I thought the little peppers were cute and never seen any so small. Naturally, I picked one up to eat.

“NO!! Is mucho maewuh (means “spicy” in Korean),” she warned.
“I like maewuh,” I told her. I loved spicy…I mean how spicy could it have been, right? Ignoring her warning, I bit into a piece.

And OMG!!! I got an instant burn that wouldn’t stop. I mean…my mouth was burning for hours. I’ve never felt such a painful, unending merciless burn like that before or since those little boogers. I remember drinking ice water nonstop. I alternated between milk and ice water. It just would not stop burning. I took a break from drinking and just held some ice in my mouth. The burn went on for about three hours. Gosh, it was super painful.

Tuesday, September 23, 2014

Had enough with the industry

I have no idea how some people can manage to stay in the food industry for a such large part of their lives, especially ones that work 80 hours a week and do so for years and years. If I were to have been in this industry for even a decade, I think all my hair strands would be white, I’d look like I was 50, have wrinkled up grandma hands, have all kinds of health problems, and ummm I would probably end up in the nut house.

I love food. I love to eat. I once loved to cook. Maybe the industry killed the passion that was once there. There are things that I just can’t tolerate anymore.

Tuesday, September 16, 2014

Plate to Pixel

Plate to Pixel has been highly recommended by almost every food blogger friend I know. So I just had to get a copy myself. I got my copy earlier this year. I still use it as a reference. As food/culinary bloggers, photos of our food speak a thousand words. Gorgeous photos are what drive traffic to our blogs. More traffic means more connections, more exposure, and more blog money (for those that monetize). It’s the gorgeous, mouthwatering photos that will get accepted to food porn sites like Foodgawker and Tastespotting. I haven’t ever even bothered submitting any of mine yet because I still don’t like any of my photos. I understand that the traffic increase becomes significant when shared on those sites.

Plate to Pixel breaks down the complicated camera mumbo jumbo to make things so much easier to understand. It has enough information without overwhelming the food photography novice. Prior to reading the book, I was pretty much clueless about the trinity utilized in photography, F stop, ISO, and Shutter Speed. I mean, I gained some idea of what those things were in Food Blogging for Dummies, another great reference for food blogging. But when I was reading Food Blogging for Dummies, I was more focused on how to even start a blog. Kelly Senyei does a good job in her Eating with Your Eyes section about camera settings and the importance of photography. I made note of things for future reference since it really didn’t apply to me at the time since all I had was an iPhone. Auto, manual, ISO….all that crap did not mean anything to this then iphone shooter.