Yesterday it began. We started cooking. But first we had to clean. On wednesday we spent almost six hours just cleaning the range we inherited and some of the walls. This is what we began with. I didn’t take a shot of the cleaned range because the name of the game kind of had to be ‘good enough.’
All of a sudden, almost without me noticing, I started being at the space for 12 hour stretches. There is something satisfying about this, but now I have to be pretty intentional about things like doing the laundry.
After a few days of cleaning, yesterday I got a big food order. The kitchen is relatively well set up, but it is definitely still a construction site. To show this I have a photo of the line, with some fun items in the background. See if you can spot what doesn’t belong in a professional kitchen.
Once the line was set up I realized how awesome my new lowboy is (a lowboy is the refrigerator we work on.) I was butchering two pork shoulders and instead of setting up a couple of ice bins to keep the meat cold, I just had to open up the drawer under my station. Once I was done I had a drawer full of pork!
Danielle tested out our Brownie/Flourless chocolate cake hybrid, and it was awesome. Haven’t decided if it will be served warm or cold, but I know that it will be served. I made pork bourgignon, which came out very well despite the fact that it should be served after sitting in the braising liquid for at least a few hours. Some folks came by to eat some of this deliciousness so I had to round out the meal a bit. I had been rendering lard from the pork scraps, so I did something kind of dirty and totally delicious. I emptied the pan I had been using, but left a little lard in it, then cooked jasmine rice in the same pot. Once it was done, I chopped up some of the cracklins and folded in fines herbes. I don’t know if that will go on the menu, but it was super delicious so it will definitely be a family meal item. Unfortunately I’m a bad blogger and didn’t take a photo of the finished dish. I promise I’ll be better about providing food smut in the future.
To finish up, here’s a shot of my brand new pots with stock in them!