Methods Review (Tum de tum tum tums)

Again we went straight into the cooking without much of a lecture. When we started working with Chef C, he had handed out a tempura batter recipe for onion rings. Even though deep-fry wasn't on the cards today, most of the recipes were pretty simple, and fitting it in wasn't a big deal.

As we set up, the question of team leader came up again. Rather than switch back from Speedy to me, I insisted on Chef Jr. taking the reins, telling him that he definitely has the skills (and the temperament), all he needs is confidence -- and today was going to be an easy day anyway. So CJ got to it, assigning Speedy to the grilled tuna and marinade; 2L to the grilled hanger steak; Roundhead to the grilled burgers; and the two of us to tackle the most ornate recipe of the day, Caribbean Vegetable Stew.

The burgers were ridiculous -- seasoning and shaping the patties, assembling the garnishes , toasting the buns. We added minced garlic and onion to the meat, and I had Chef C call down for a quart of veal stock, which I reduced to about a quarter cup for a nice syrupy glace to kick the burger up a notch.

Once the steak and fish were in the fridge marinating, we got to work on thick-slicing the onions, then dredging them in flour, a thick tempura batter, and then finishing in panko breadcrumbs. I ran about 3 tests in the hot oil, adjusting the seasoning in the batter as we went along. Suffice to say, before I knew it, I had eaten 3 rather large and delicious onion rings.

The vegetable stew was odd. First we made a sofrito, a base involving a lot of different kinds of peppers, like a funky mirepoix. Blended in the robo coup, was set to stew with chicken stock and cubed vegetables, including yuca and batata.

A few people deep fried tostones, Dirty Kim made a beautiful tequila-based dipping sauce. A lot of people basted bacon with honey as a garnish for the burgers.

Again, the class was a bit disorganized. These dishes did not require 4 hours, and the class started cleaning around 10:30 and stretched out until 11:45, when we were dismissed early. A pastry class sent up a plate of wonderful brioche, and Dirty Kim busted out some pound-cakey cupcakes in honor of Chef Jr.'s birthday -- and who can say no to homemade cupcakes? Tomorrow, the third and final day of methods review.

ADDENDA:
Speedy got a nasty cut on his finger, so I assisted him at the first aid kit that is hung near the hand-washing station. All band-aids and bandages, burn cream, cortisone, anti-itch stuff, aspirin, and three different kinds of indigestion meds, he he he. Tum de tum tum tums, indeed. My tummy was not agreeing with me by the end of class.

Went for a nice bike ride out to Coney Island last night, where I indulged in 2 hotdogs, about 1.5 more than I should of, since I kinda knew I'd be eating unhealthily this morning. Still, it's Nathan's of Coney Island, man! It's the taste of Brooklyn my parents knew, and it's the taste of Brooklyn I know today. Sure, you can get a tube of lips n' snouts n' buttholes at any fastfood franchise of this brand, but to eat it AT Coney Island, it's just....right.

BREAKFAST: 6:30am, smoothie, 1.5 bowls, hunger 3/5
Good yogurt and milk, ripe banana, cherries, grapes, a dash of wheat germ, ice. Tasty

AM TASTINGS: 10-11am, 1 grilled burger with all the fixings, small piece of grilled hanger steak, small piece of grilled tuna, a spoonful of vegetable stew, a large number of onion rings, 2 pieces of brioche, cupcake, water, 2.5 bowls, hunger 4/5

Oy.

PM SNACK: 5pm, cashew-butter chocolate gelato, .5 bowl, hunger 4/5

DINNER: 8pm, large green salad with Italian dressing, 2 bowl, hunger 3/5