Fri, 15 July 2016
The nightmare and what kitchen life is really like with MASTER CHEF and ENTREPRENEUR JOHN NESBY. He and his wife own and operate the Green Light Diner in Poulsbo, WA.
The nightmare and what kitchen life is really like with MASTER CHEF and ENTREPRENEUR
John drops knowledge about food, business, mushroom hunting, clean food, and he even shares a nice simple Avacodo recipe. Mise en place.
Mise en place was very interesting to me because it's also what I think of as a musician. I have tools and I do enjoy them in their own place.
(French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "everything in its place." It refers to the set up required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift. -wikipedia
For next time... This is a text I just got from John about the podcast. I will have him back on this summer so send in your cooking questions and I'll ask him. Here's the text:
"I'm bummed, we never even got to talk outdoor grill cookery. Hour flew by. I've been obsessed with my grill lately. I cook everything on that thing and have begun incorporating thrift shop antique lodgeware cast iron pans onto the grill for some of the most amazing and simple "clean" dishes ever. I'm even doing grilled garden vegetable scrambles and cooking the whole thing outdoors at home. It's so good. Grilled zucchini, crooked neck squash, charred potatoes with green onions, bacon and cast iron scrambled eggs, topped with sea salt and Chulula Sauce. That's what Chef eats at home these days."