I practically had a week off with back to back weekends, i came back on thursday looking forward to work but after this weeks shifts I felt very run down especially in this cold weather.
Glad that this week is over though it was only four days and I missed out on double and a half pay for the queen’s birthday long weekend. I’m happy to be in bed just to catch up on some much needed sleep.
My first night back on the Thursday PM, we got absolutely slammed, managing to just scrape through with just enough prep. This 130 would be busier than the rest of the weekend.
I had two shifts on the pass this week instead of my usual single. Taspac our seafood suppliers have been out of our usual Sydney rock oysters but they gave us some Angassi Oysters for the trouble and these things were massive. Shucking them required a mallet and our shucker to chisel open the oyster to expose the flesh which was definitely a mouthful. They tasted very mineral-y similar to the water from Dalesford out of the pump in the ground.
that water is foul, the mineral stuff i mean. i tasted it once as a kid and once as an adult and there was nothing good about it - so how can the oyster's taste any good then? i had my first oyster a few months ago, and it didnt do much for me, but i had a couple of steamed ones since then and they were nice, perhaps because of the lemongrass and ginger dressing...
ReplyDeletewill be enrolling in some kind of course in july next year, as i will be spending 4.5 months in europe!!!! eating lovely bread, artisan cheeses, cured meats and drinking wine (mostly bread tho, on my budget!)
5 weeks in the uk/ireland, 3 months in europe
tres excited, except i speak only german, no spanish, french or italian, so i gotta go learn some basics
very excited, going to buy some french salt, and slovenian salt, and basically stock up on salt, it seems, what with customs, but still, salt is awesome!
excitement!!!
Hello E!
ReplyDeleteThe oyster was pretty hard to take down just because of the sheer size of it. Have you been to Ling Nam in China Town across from the old Village Center they have really good Oysters there!
oOoh a trip to Europe, sounds awesome. i wish i could afford to travel, maybe after my apprenticeship. Will you be backpacking or do you have family there?
If you come across some Rose Salt i hear that stuffs the bomb!
- The Pantsless Chef
Rose salt? is that another name for the pink stuff, "Fleur de sel de guerande"? i'll have a look for some.
ReplyDeletebackpacking all the way, all on my own :), a little independence trip :) i figured i would have no time to do it during my apprenticeship, so ill do it before. i dont have any family anywhere except melbourne (between 9th and 5th generation aussie, pretty boring lineage food wise!!!) except i just found out that my great great grandfather owned a pub in Chelmsford in Essex, a bit out of london, so im going to go there. He had 11 children (no thanks!) and one of them moved to aus in 1909, went back for ww1, then came back to aus and married my great nanna, and had my Pa. theoretically: my great nanna was working as a maid at this gentlemans house in the country, and my great grandfather, one of the 11 children from essex, was the gardener. the rumour is that the lord of the house was having a bit of side action with the maid, who fell pregnant, and he then married her off to the conveninet gardener, evidenced by the baby turning up 7 months after the shotgun wedding
curious and awesome bit of family history. so that means i could either be related very distantly to some brits, or not at all! even tho being related to british people isn't that exciting given that my heritage is all british (there was a scottish girl who came over in 1836 as a convict, she was 16 and stole a pennys worth of lace to put in her dress to show a little bit of decolletage, and someone married an african american woman during the californian gold rush, so on antoher side's ggrandfather there is white skin, but wiry hair)
well that would be my family history, go figure, but im excited at the moment so there we go :)
Wow did you research all that or did someone keep track of your family tree? I have no idea what happened before my grandparents.
ReplyDeleteIt's good to know your roots you can draw some inspiration from there when you cook.
Be inspired when your over there lots chefs used to send the apprentices to Europe after they finished just to get them exposed to the food and culture. So when you come back you be all AMPED UP!
- The Pantsless Chef