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Mama Deb
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Knives and Fire Internship Day 2

Day 2

This time, I started in the prep kitchen at 9:30AM. I began taking three bags of garbanzos and placing them in a gallon container, which I then filled with water. Next, I got five cucumbers and seven carrots, and rinsing them off. I peeled the carrots and A showed me how she wanted them - carrots cut into sixths lengthwise and then sliced. When they were done, I moved to the cukes - unpeeled - and cut them into larger chunks. This was for a salad (a marinated tofu salad), so chewability was a factor. Then I went through a gallon of green beans, discarding the bad ones and "picking the good ones" - snipping off the stem ends with my fingernails. This, btw, is very possible through a pair of gloves. These were then cut into 1.5" lengths. All the veggies were then combined in a huge bowl and placed in quart containers labeled "tofu salad" and refrigerated.

Meanwhile, A made cupcakes and M chopped onions and celery and cooked and quartered potatoes. While A cut up a pineapple, I chopped tarragon and dill (much neater than I did the parsley on Friday.) And then I made potato salad. This salad is interesting - no mayo and no vinegar. It was redskin potatoes boiled and quartered (and still warm), combined with oil, salt, pepper, the onions, celery, tarragon and dill. We were a bit short of herbs, so we were careful with those. And it was REALLY good.

A showed me how to do the first batch, but I did the next two by myself, using up the potatoes and filling up four gallon containers. And she didn't even taste the last batch - she said she trusted me.

Why no vinegar or mayo? Because these potatoes serve double duty - side for the sandwiches, but they can also be put in the convection oven and turned into home fries.

Then I helped her stuff the cupcakes with peanut butter and was sent "across the street" to the caf´ to help there. I learned to portion out the potato salad and pickled vegetables (and helped repackage a huge container of those pickles to gallon ones),and how to cook the premade sandwiches on the panini machine. And where the takeout boxes were and how to take tickets. Chef wants me to learn how to work the line.


I'm really enjoying reading these entries. Thank you for writing them up, and I'm glad you're doing so many interesting things!

I'll have to try "picking" green beans next time; I'm used to trimming them with a paring knife. That sounds faster, though.

I'm glad you're enjoying them.

I know I enjoy writing them.

It was fast - one thing is that you do NOT need to cut off the flower end - the part with the long, tapering tip.

It sounds like you're working hard but having a good time. I hope it keeps going well.

Now I want a chocolate/peanut butter cupcake. They sound great!

The cupcakes are. They use an unsweetened peanut butter, which works well with the cakes.

Now I want a chocolate/peanut butter cupcake.

Me, too. They do sound great!

She trusts her--you must be doing a good job!

I'm getting better.

Why no vinegar or mayo? Because these potatoes serve double duty - side for the sandwiches, but they can also be put in the convection oven and turned into home fries.

That's really clever. I bet it tastes fantastic both ways.

I'm not going to comment each time, but I'm definitely reading these posts!

That really sounds as if all your fears have been dispelled!

The tip about the beans was interesting. I'd done it that way for years, but always felt I was being lazy.

Very tempted indeed to try the potatoes in the oven. How specific do the herbs have to be? I have lots of thyme and fennel in the garden.

(And ignorand Brit here: what are garbanzos?)

Truly ignorand. That should of course have been "ignorant".

Garbanzos = chick peas = ceci beans. A small round legume, possibly best known as the basis of hummus. At least, that's what I'm most likely to think of, although my dad used to include garbanzo beans in stew.

Debbie tends to put them into ratatouille. They're also customary to eat at a Shalom Zachar - a small home party held the Friday night before a boy has his bris. Why?

Chaburas.net offers a good reason:

The Derisha (Y.D. 264:3) explains that a Brit Mila is made after eight days so as to allow the child to complete his seven days of mourning for the Torah that he has lost. More interestingly, the widespread practice of having chickpeas (arbis) at a Shalom zachar is due to this idea as well. It is customary to serve a mourner round foods, symbolizing both the fact that life is a circle, and thus things will come back around to being good, and the fact that just as such foods have no openings, so too a mourner's general demeanor is one of silence, not engaging in gregarious conversation of any sort. As such, we serve chickpeas to symbolize the mourning that the child is undergoing.

Oh, chick peas! I use them a lot, mostly in curries and with couscous.

The herbs aren't specific so far as I can tell. I'd think fennel and thyme would be delicious.

Garbanzos = chickpeas. In fact, those chickpeas became hummus today. Very lovely garlicky hummus.