My former coworker, Manny, sends me the most random texts. Last week, this is a picture that he just randomly texted me.
Yeah, he is so ummmm….what’s the word??!! WEIRD. But, I gotta admit that he has some sculpting skills and that it is a bit funny. The picture made me chuckle. At first, I thought it was Vanilla Ice Cream, -which meant it was either done fast before it melted or he did that while the ice cream was softening a little. With places that serve ice cream as part of the dessert menu, one of the pitfalls with ice cream has been that it is frozen rock hard. It’s a battle to get a good scoop since we can barely go past the rock hardness. I sometimes used a spoon to scoop out in increments from the edges. Another method I learned from our former (mine and Manny’s)boss is to torch the ice cream to slightly melt it to make it scoopable. At other places, we take out the ice cream to let it soften a bit then put it back into the freezer. At where I was doing my externship, this was done for each service. That is just the way the freezer seems to be kept at a lot of places. Anyways, back to the masterpiece of Chef Manny. It was, in fact, NOT ice cream, -it was BUTTER.
It must have been a slow night over there. When I used to work with Manny, I remember a time when he molded my flat bread dough into something of similar shape. We were trying new recipes for flat bread. One of the recipes produced a really tough dough. It was so tough to knead that I asked Manny to use his man (yeah right lol) muscles. He went at it, kneading away. I turned around for ten seconds and find my dough to be in the shape of a man’s private part. He made a “dough dick”. And this time, he made a butter dick. I don’t know what is up with his fascination with molding things into dicks.
That is a sixth pan that the butter is kept in. The butter is taken out of the wrapper and put into such containers or mise cups since it is one of the highly used ingredients, especially with sauté stations.
The following day, Manny sent me a little more pleasant that had me salivating. I was hungry at the time too.
This is an arancini that they make over there. He was boasting about how it was cooked to “perfection” by HIM. This was his description of the dish (in broken English lol).
He had me at “CHEESE”. I think I love cheese as much as I love kimchi. And I can’t live without or go too long without either.
I understand that the most popular item there is the prime rib.
I am so going over there to pig out some time soon. It’s one of the perks of being in the industry or knowing someone in it, -pigging out VIP Style. I jokingly asked Manny if I can go raid his kitchen and eat everything there. Hey, I am one of them (kitchen slaves) more than I am an outsider, so why not (again….kidding)? Well anyways, his response was “no” and that I had to eat out in the dining hall with the rest of the diners.
I haven’t seen Manny since we were last working together, back in 2012. I have a feeling that when I see him again, it’s only going to feel natural to feel like I should be in uniform and back there with him firing up orders. I don’t think we have ever seen each other outside of the kitchen and out of uniform. It’s going to feel unfamiliar and weird being out there, as one of the customers to someone I once worked with.
That reminds me….of all the places I have worked at, I have only dined at one of them. It was at my last job. I went there for a birthday dinner. As an employee, I get a discount and VIP treatment, so it wasn’t too bad. But geez….going out to eat at the place you go to everyday to work and eating the food that you are so sick of, is less than appealing. The rest of my party was happy, so I can’t complain.