Since the ripe old age of 16, when I spent my summer scooping gelato, I've been happily employed as close to food as possible. I've waited tables, tended bar, managed restaurants, cooked on the line, flipped wheels of fromage, and wrote about the journey.
So great to read a bit about you. I have loved your comments and appreciated your kind words for YEARS and wondered about the person behind Teachertalk! Wish you all good and delicious things!
@ simon, thank you! I love the Abbey, and the other spots are new to me and now on my list to check out.
@teachertalk I miss my column, too, and thanks so much for the kind words. I'm resolving to you and to me to write more!!
@simon, like what?
@conaglio yes...la tur is very much in that vein, and totally awesome. same for brunet (goat's milk)--so luscious and wondrous!
@coppertone24 I love me some burrata. I was eating some last night and kicking myself for not including it. Here's a great burrata piece by Carey from back in '09: http://www.seriouseats.com/2009/04/making-burrata-the-meta-mozzarella-in-puglia-italy.html?ref=search
@dana bach I'm no allergy expert, but here's an article that shows that people sensitive to cow's milk are often sensitive to buffalo milk as well: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2683364/
Goat mozz exists--it's a little drier and very mild. I'd use it in cooking, but choose something else to snack on.
@scalfin Pecorino Toscano is hard, but pliable. And there is nothing closely cheddar-like in the Italian cheese lexicon--but subbing asiago wouldn't hurt anyone.
J.W. Hanner, I love Epoisses! But I prefer Langres--same genre/vibe, but a little more nuanced. In my humble opinion.
Thanks for reading, chiming in, and encouragement! I'm working on it. Still finding my niche at work, and with Grocery Girl. I'm confident more adventures will unfold.
@nycpunk1 I'm sorry to hear that. But thank you for your honesty. hang in with me...I'm still figuring it out, but I'm invested in making it better than ever!
Max, I love this post! I gotta get me some latkes stat!
@Pavlov--such a simple meal. We were trying to be healthy so it was a kind of kicten sink salad with roasted spicy chickpeas and corn, avocado, arugula, chevre, and a ton of veggies...yum! Not much cooking at all. But good eating.
@CJ McD yes!!!
thanks kuban :)
happy happy birthday serious eats! love being a part of this wonderful place, with these wonderful people!
adam, thank you!
i love your ideas...will use them for sure.
(no self-checkout, though!)
@dyrima most olive oil is made using the process of "continuous filtration" or "continuous cycle" these days.
this is a good explanation: http://italymondo.com/blog/olive-mill-making-olive-oil
@Jerzee
I hear you. Hard to write dirt about your employers when they're your employers. It's a challenge to be honest and not offend anyone, etc. Brainstorming ways to accomplish this and hold your interest too!
@tklin so exciting!! can't wait to hear what you think of the store.
Thanks :)
@TrashedOut me and Micky are going strong, and not working together has proved good for us. He will be spending a lot of weekends in NYC, and I will be spending a lot of weekends in Philly!
@TeacherTalk can't wait!
Thanks for all the wonderful comments! Was feeling a bit nervous to write this stuff, and you guys make me feel really glad that I did. By the way, it was a fabulous, memorable dinner and worth a pound or two :)
Right now, the staff is wearing black pants, black shoes, button down white shirts, and ties for the men. T shirts and polo shirts are a bit casual for us...but I don't want anyone to suffer either!
@minijen I like the inside/outside section idea! Especially because on those brutally hot days, many guests do prefer to dine indoors with AC.
@teachertalk good idea re pictures :)
@Jbout
I have learned that small = better for me, no question. There are about a million things that are great about where I am now, and I do need to remind myself to appreciate that!
The grass is always greener. But I am idealistic enough to long for a career where passions, interests, and talents line up pretty well with what I'm doing all day. But every job has its tedium!
Thanks for thoughtful response!!
@ericambrose I know there are better things out there! No one should feel like their work is inducing vomit. Let's both look for something amazing and right for us...
@carmason the outside is open!!
@walevitt I like The Murrays Cheese Handbook
http://www.amazon.com/Murrays-Cheese-Handbook-Worlds-Cheeses/dp/0767921305
And Max, my former cheese boss and mentor, has a great book, The Cheese Plate
http://www.amazon.com/Cheese-Plate-Max-McCalman/dp/0609604961
Hannah Howard hasn't written a post yet.
Add the creamy yolk of a gently poached egg to blanched and lightly charred young asparagus dressed in butter and soy—that's it. Hearty and salty in the best way, the kind of plate that makes it easy to think about becoming a seasonal vegetarian because, really, who needs steak when you have perfect asparagus and runny poached eggs? More
I want us to be the best restaurant in Philadelphia. We already have the most stunning garden. My goal: best food and best service. Not best Farm to Table. Not best Fine Dining yet Casual Unpretentious Atmosphere with Molecular Touches. Just a really solid, wonderful restaurant that gets better every day. A place to come to on any given night, or to celebrate something special, and leave feeling really good. Is that possible. And if so, is that enough? More
I blog by day and wait tables in a New York City restaurant by night. I'm excited to bring you Served, dispatches from the front of the house. Enjoy! D. was the effervescent wine director at an awesome restaurant nearby, and a regular at my place. A year ago, D. sat at the table by the cheese case, waiting for his girlfriend. He had just finished work and was bursting with energy. I, on the other hand, was fading fast. I poured him a glass of aglianico and we chatted. “Do you have Christmas Eve plans?” he inquired. I didn’t. Five minutes later, that had changed. Feast of the Seven Fishes The Feast of the Seven Fishes, also known as... More
Erin, What a lucky girl I am to have gotten to know you and work with you! Love and luck on your next chapter. You are amazing!