79 Hours

Damn you Thanksgiving. Because of all you lazy non cooking folk, who just want to pick up a cake or tart to go to you're family's house, I am working 15 hour days. The owner has been complaining that I am working too many hours and racking up too much OT but what does she expect when I'm just one person doing the job of two. Honestly I don't really want to be in the kitchen more then 10 hours a day. I would love to have a life, see my friends, shit in my own bathroom. But I don't because there's a lot of shit to do. And if she wants all of the products out then someone is going to have to make it. Fuck, cakes don't make themselves! Everything in the display case doesn't magically appear there. I don't have elves in the kitchen who bake the croissants for me at night. So to alleviate my huge OT bill the owner decided to help me in the kitchen. She has the whole day free but instead of helping me she comes in for an hour or two, does half of one or two things, and then leaves to go hang out leaving behind a trail of dirty dishes to be picked up after. That doesn't help me when my to do list is 15 tasks deep which doesn't include putting out all the items in the display case. It also doesn't help when she comes in the next day wondering why I worked so late the night before. Hopefully she makes money during Thanksgiving because she's been paying me late which pisses me off. I know she hasn't been selling a lot of product because of these hard economical times but fuck I'm not working for free.

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Work. Eat. Sleep. Poop. Repeat.

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Hot water faucet broken. No soap in dishwasher. Makes Eat Me Outta Here very very angry.

Don't Be Crabby

Crab season is upon us! Right now is the best time to eat crabs because they are meaty and full of delicious tamale and eggs. Males don't have eggs but their meat is sweeter then of the female. Invite some friends over, boil a big pot of water, cover the table with newspaper, and watch the party begin!

Yuzu Garlic Butter Dipping Sauce

3 cloves of garlic, minced
1 shallot, minced
half a stick of butter
3 tablespoons Yuzu juice
salt
white pepper

1. Melt a little pat of butter in a small saucepan. Saute garlic and shallots on low-medium. When everything becomes fragrant add yuzu juice. Turn the heat up to boil. Cut the rest of the butter into small chunks and whisk into sauce. Add salt and white pepper to taste.

Want to see a big knife? Go here!

I went to this performance last year and it was pretty cool. Check out the knife the chef uses to butcher the 635lb Tuna. Please turn your head toward the right.


Mitsuwa
595 River Road
Edgewater, NJ 07020

No Introductions Necessary

Tonight my boss took me out for a little treat to the New York Taste 2008 Food Tasting because I've been working so hard. The event was really awesome. I tasted dishes from Adour Alain Ducasse, Per Se, Aureole, Craft, Le Cirque, Bar Boulud, and of course Morimoto. I was surprised to see many of the top chefs at the event such as Masaharu Morimoto, Marcus Samuelsson, April Bloomfield, Jonathan Benno, and Anita Lo. But then again some of these chefs are so big now they really don't cook too much in their respective kitchen so why not go out there and schmooze with the crowd. Anita Lo was walking around like a one eyed hunch back. She, maybe, should have stayed in the kitchen. My favorite dish of the night was Michael Laiskonis' dessert tasting of brown butter cream, sweet potato, pistachio, and red wine caramel. It was so fucking good I would have licked it off the floor. It was so good I went back for seconds, and then thirds but by that time it was all gone and they had to shut down their booth. It was like caramel pudding with crack sprinkled on top. No wonder Michael won last year's James Beard award for outstanding pastry chef award. My boss totally spoiled me by getting VIP tickets which was so worth it because you get to go inside an hour before the regular tickets. And let me tell you once general admission starts the whole place gets so crowded. With that extra hour you can leisurely visit each booth without fighting all the hungry people. And plus you get a really cool gift bag at the end. Oh my god I thought I was going to die carrying it! Inside a nice sturdy canvas bag was a big bottle of tomato sauce, an awesome Stella beer glass, two cookbooks, chocolate, vitamins, nail polish, eye cream, hand soap, soda, alcohol, mints, set of pajamas, etc. The best part of the night, other then dying after eating Le Bernardin's dessert tasting, was meeting Morimoto. His dish was an amazingly delicious Foie Gras Chawan Mushi, which I also had a second helping of. Morimoto seemed really sweet and nice and sooo friendly. He was being very silly and enticing everyone to try his dish, even spoon feeding them if they had too many plates in hand. He is an amazing chef, althought I'm not a fan of his NY branch Morimoto, the Philly branch has much better quality of food, and he seemed down to earth. The type of guy you can knock back a beer with at a local pub. I think I have a little crush on him!