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Mama Deb
mamadeb
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Mama Deb [userpic]
Knives and Fire Internship Day 12

Day 12

I began by chopping onions. Three gallons of onions. Chef saw me stretching out my right hand, which had woken me up the night before, and suggested Ben Gay. I bought some today, and it helped. I was much faster, though, because I stopped being super careful and just *chopped.* Also, I used a more comfortable knife with a smaller handle.

Then I washed and chopped a case of scallions. Afterwards, I made the cheese part of the mac and cheese sets - grating and mixing the cheese, adding it to the containers, then finishing them with flour and butter.

And then I made the salmon reubens. This is multigrain bread, mustard on both sides (just a smear, or, as I taught A, a "shmear"), gruyere on both sides, then a layer of smoked salmon and a bit of saurkraut (the saurkraut cooked with caraway and mustard seeds.) These are covered and wrapped in plastic, and dated. They'll be placed in a panini machine at service.

And that was that.

Comments

Yum. Interesting as always. Have you tried the salmon reubens? I'm trying to imagine how mustard, salmon, cheese, and sauerkraut would go together, and it's . . . not producing a clear image in my head, although they're all things I like individually. Does it work, in your opinion?

I have tried them. They are delicious. Remember, the original reuben is designed to use a salted meat, so the smoked salmon works. Also, it's a mild cheese.

I forgot to mention this the other day, but thank you for mentioning that vinegar on the cutting board trick when chopping onions. It helps a lot.

And I'm having a lot of fun reading these entries.

Thank you! And COOL. It really does work (says the woman who julienned 18 onions today.)

Salmon Reubens=yummy!!!!
that sounds amazing :)

They so very are yummy. (But you probably wouldn't trust the hecksher.)

So, I really have no excuse about not commenting on anything for a while except to say that I DID warn you about my sporadicness on here. And besides for which I've really not had a reason to post in my own journal because I haven't actually written anything since November.

Anyway, I have to say I'm shepping sooo much from these posts of yours. I always (and so did the chef) knew you'd do great things.

Shabbat shalom!

I need to email chef. If only I could figure out what to say.

And how you doing?

Ohhhhhhhh, salmon Reuben! *Cookie Monster* ME WANT! NOM NOM NOM...