Food thread/what are you eating?

QWERTYLICIOUS

QWERTYLICIOUS

Starter
#182
#182
iowamcnabb said:
Chapli kebabs for staff meal tonight. Maybe my favorite type. Seasoned with coriander, cumin, pomegranate arils, ginger, garlic and chunks of bone marrow. Served with pomegranate raita, cucumber tomato salad and some pita.

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I'm sure this has been asked, and I'm sure this has been answered, but I just don't feel like going through 7 pages of messages in order to find the answer, so please forgive me for asking...:):):):)

How long have you been a chef for?
How long has your restaurant been open? (if not the same answer as the one to the previous question)
 
iowamcnabb

iowamcnabb

Hall of Famer
#183
#183
QWERTYLICIOUS said:
I'm sure this has been asked, and I'm sure this has been answered, but I just don't feel like going through 7 pages of messages in order to find the answer, so please forgive me for asking...:):):):)

How long have you been a chef for?
How long has your restaurant been open? (if not the same answer as the one to the previous question)
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I don’t consider myself a chef in the sense that I didn’t rise up the ranks in scratch kitchens as is traditionally done before opening a place. Having said that, I have a lot of cooking and baking experience including Jamaican cuisine, Filipino and multiple styles of pizza. I often cook Indian/ Pakistani dishes and Middle Eastern/ North African. The pizzeria has been open for 8 years. I love it but it’s a grind and emotionally draining with the up and down nature of the service industry.
 
QWERTYLICIOUS

QWERTYLICIOUS

Starter
#184
#184
iowamcnabb said:
I don’t consider myself a chef in the sense that I didn’t rise up the ranks in scratch kitchens as is traditionally done before opening a place. Having said that, I have a lot of cooking and baking experience including Jamaican cuisine, Filipino and multiple styles of pizza. I often cook Indian/ Pakistani dishes and Middle Eastern/ North African. The pizzeria has been open for 8 years. I love it but it’s a grind and emotionally draining with the up and down nature of the service industry.
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What are some of your favorite Indian dishes to cook?
 
QWERTYLICIOUS

QWERTYLICIOUS

Starter
#186
#186
iowamcnabb said:
I don’t consider myself a chef in the sense that I didn’t rise up the ranks in scratch kitchens as is traditionally done before opening a place. Having said that, I have a lot of cooking and baking experience including Jamaican cuisine, Filipino and multiple styles of pizza. I often cook Indian/ Pakistani dishes and Middle Eastern/ North African. The pizzeria has been open for 8 years. I love it but it’s a grind and emotionally draining with the up and down nature of the service industry.
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What are some of your favorites to bake?
 
iowamcnabb

iowamcnabb

Hall of Famer
#187
#187
QWERTYLICIOUS said:
What are some of your favorites to bake?
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probably pizza. Neapolitan style was what sparked it all. I do a sourdough crust, room temperature fermented. It’s taken years to understand all the variables which means every day is a new challenge. Temperature, humidity, time, winter vs spring wheat. I can leave a dough out in the back of our restaurant over night and it will turn out differently than dough left out in the front. Same thing with the bake. How dry is the firewood? How warm is the dough? Pile of coals vs rolling flame. Constant learning and evolving
 
QWERTYLICIOUS

QWERTYLICIOUS

Starter
#188
#188
iowamcnabb said:
probably pizza. Neapolitan style was what sparked it all. I do a sourdough crust, room temperature fermented. It’s taken years to understand all the variables which means every day is a new challenge. Temperature, humidity, time, winter vs spring wheat. I can leave a dough out in the back of our restaurant over night and it will turn out differently than dough left out in the front. Same thing with the bake. How dry is the firewood? How warm is the dough? Pile of coals vs rolling flame. Constant learning and evolving
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Do you bake cakes/desserts?
 
Sluggah

Sluggah

All-Star
#194
#194
QWERTYLICIOUS said:
What were/are the names of the dishes you had? And which was the radish-based one?
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Pink picture was the radish. They were just named according to the chief vegetable(s) involved, so not too interesting. Written, as pictured:

jerusalem artichoke / tatsoi, bay leaf
tropea / suave, lemon
chioggia / radish, juneberry
king oyster mushroom / pumpkin, elderflower

10 or 11 courses total. Too lazy to write them all out ;)
 
iowamcnabb

iowamcnabb

Hall of Famer
#195
#195
Sluggah said:
Pink picture was the radish. They were just named according to the chief vegetable(s) involved, so not too interesting. Written, as pictured:

jerusalem artichoke / tatsoi, bay leaf
tropea / suave, lemon
chioggia / radish, juneberry
king oyster mushroom / pumpkin, elderflower

10 or 11 courses total. Too lazy to write them all out ;)
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I’ve noticed some of these high end tasting menu places have moved plant based. Is that particular restaurant entirely vegetarian/vegan?
 
Sluggah

Sluggah

All-Star
#196
#196
iowamcnabb said:
I’ve noticed some of these high end tasting menu places have moved plant based. Is that particular restaurant entirely vegetarian/vegan?
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Yes, entirely vegetarian; optionally vegan. Definitely increasing in popularity. This place also offered a non-alcoholic drink pairing…another rising (& appreciated) trend.

And as much as I love vegetables, I must confess my lunch that day was this:
IMG_6082.jpeg
 
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