Shifting Gears

It's before my nap. Yes, I nap when I can now. Your warranty runs out eventually and four years of parenting makes you tired and sore.

The food business is tough on your body. Everyone has to eat, someone must feed them; even if that someone is yourself. I love the thrill of making an experience memorable-anyone that knows me knows that. I love doing extra steps and treating people as I like to be treated. So what is wrong with that? Why does food service have a bad rap...?

I hate dishes and housework. Perhaps it lies in childhood when I punished into doing all of it for my family of six...ida know?. I hate cleaning-at home. Somehow, put into that perspective I can see why.

If you have ever broken down a salad station, you will know the dirty side of the food industry. At the same time, if...
It all begun while walking down the street eating an apple..i knew that if. I am going out, paying for dinner, tipping well...

There are things I expect to find....
And why not? Everyone should.
Is the servers nails kept reasonable? Are her clothes clean? Does she keep her hair from eating her face. I just look to see I never judge.

On top of that, I used to be the most shy, meek, sweet person you could know. A series of bad relationships and the service industry broke that little girl and created me.

Being outgoing and friendly is so much more empowering. In my oh so goth days, I just didn't care. The apathy kept me in my box. I liked my box, as a triple air sign, the box was confining. I need to float, be real and not fatalistic. I wanna be seduced. Food is the ultimate seduction.

I spent a year "soul searching". I had previously worked in a used bookstore, a job I loved except for my crazy cakes boss. I ran cooking, kids, and whatever random section was thrown at me. I would often be caught reading (in a bookstore?!?) cookbooks like some read romance. Deep in my own world of flans and phillo. I came to the realizations that "this is more than a hobby, this is addiction" and that "I need to do something that pushes my creativity".

Inadvertently, I was learning Spanish and French. Expanding on my knowledge, I would take all of it home, fantasies of reductions and froì gras running though my head.

A year later I found what i had been needing at G.S. G.S. prides itself on being "elegant and casual". I am both of those. I am a goth chick whom is always elegant, even at three in the morning, and I can chill then with ease...perfect.

The feel of my place reminds me of a diner-the decor though is classy and clean. (I have never worked in a cleaner kitchen). The combination is exactly what I'd go for, if I got to open a place.
- Adree Does Eat

Food and science...

It all begun while walking down the street eating an apple....I was obsessing over facebook when quite suddenly, I realized....I'm hooked on Facebook....lol....
It's Silly Sunday. My sweet little one wanted to learn more about science. I fricking love science. So, we packed up and went to the Carnegie Science Center.
Unbeknownst to me food was even a part. There was even a show!

The show was cool. Molecular gastronomy stuff. My tummy has been mad for a few days (stupid GERD) making it hard to maintain and not nauseous. But anything for Rowan.
We walk into a huge room with tiny sparkly diner style stools. Everyone was excited and the feel was loud.

The show involved a lot of ice, salt, custard, and liquid nitro. Can you guess what was made?
Great day! Science Center and Chipolte!!!

Did I mention the Robots?!?!?!














More to come :)
- Adree Does Eat

Human-bot

After a week of gluttony, I'm just tired. Pittsburgh has many sausage purveyors and one of which has house made Italian sausages at a good price. I found some in my freezer and said " hey, sometimes we all just gotta re-fuel." so tonight's dinner will be simple and tasty.
I prepared Rowan a frozen pizza and some shaved ham as per her request. And now I'm gonna pull out my sausages-lol-so they can be ready by the time I'm home. Veggies primavera on the side and im all set. Yum for easy human food.
I couldn't just be normal about it so, I made pasta "little engines" added some seasoning, artichokes, black olives, capers and what have you. I rock.
It was ymmily. Now more asleep before work.

Heading Home

It's bloody hot. The bus has been idling for 35 minutes much the same way airplanes circle a tarmac "taxiing" and all you can dream about is getting off the plane to have a smoke....not that I smoke. I just do. Moments like that make me so angry; i could strip naked and eat the pilots face. Just sayin'.

Home to new job. Home to new life. Home. New beginnings. Prost! Cheers! Ja!


The post was written 2 weeks ago. Crazy maddness.




- Adree Does Eat

Location:Megabus

Spoon

I study menus. I read cookbooks like they are poetry. I rarely use recipes; I just like the inspiration.
So, when picking a place to commend and celebrate our 5 years of wedded bliss I was being given the gift of food. I looked over the menus in several Pittsburgh fine dining establishments and decided finally on Spoon.
The menu intrigued me. I could see the chefs Californian/southwest influences, Korean elements, mixing it with French technique and New York artistic plating. I was fascinated. I love thinking about each dish and trying to figure out how they will look, feel, smell, taste...
The decor was comfortable. The design upscale casual. Beautiful lighting and glass reliefs were everywhere. The glasswork alone developed by a local friend of my husbands, was warm, amber, and inviting. Tones of rich bronzes everywhere accentuated the original tile floors. Tables comfortably placed so you could hear each other over the sound system that was softly playing very 90's friendly music.
The atmosphere was easy. Young yuppies, fashionable middle aged folks with hipster sons, gutter punks, a rockabilly guy at the bar and other more forgettable people made for a nice mix that was almost as interesting as the food.
The feel of the staff is casual and non intimidating. Jeans and crisp shirts and aprons. They were knowledgeable and friendly. A special call out to our busser whom actually smiles a lot.
John decided I should order for him. My dishes are always better he says, so I got to choose all five dishes.

My appetizer arrived after a lovely cocktail featuring blackberries, micro basil and three types of tequila. And a lovely bread basket that included a tender baguette, corn and dill cornbread and cream cheese biscuits. The bread was served with room temperature honey butter with a touch of sea salt. I have to remember to try some dill in my own famous cornbread.
I'm a sucker for duck liver, so I chose the Duck Three Ways. The dish was delightfully comfortable. The confit cake was beautifully crispy. It's flavor and texture reminding me of holidays with my family on which my mom would serve stuffed duck. The duck liver mouse was rich and velvety. Pure succulence. The sous vide breast was a surprise! It was cold! Neat! It's texture beautiful and it's sparse amount made it naughty. It was served with touches of port wine sauce, sweet grilled summer peaches and a line of a simply elegant balsamic reduction. Combined it was a guilty pleasure that will haunt my dreams and dominate my conversations. It's a do again.

A spoon arrives while I am away. A mystery spoon-ooo! Unsure, hoping for a treat, we ignored it. Though I was hoping for chef viddles.
I understood when John's appetizer arrived. I chose the Crispy Pork Belly for him. It arrives as this perfect bowl of Korean influenced beauty. The house made kim chi combining with a succulent broth made this a memorable flavor combination. Shrimp paste added a familiar flair as we often use it in our soups at home. Dashi added crunch and John said the oyster was perfect. The pork belly had great fresh crisp outside and the center was fatty with a wonderful mouth feel. A dish I would like to play around with at home for sure.

Our entrees arrived shortly after. Delivered by the chef himself Mr. Brian Pekarcik-named chef of the year by Pittsburgh Magazine-cool, and has worked all over the country under some very esteemed chefs. I was so transfixed on the food. I failed to notice!
I then felt silly since I have become a chef groupie, going as far as lifting a magazine from my doctors office that featured the 25 best in Pittsburgh. In the end I get starstruck around them and probably would have embarrassed myself with Homer Simpson-like utterances about food being yummy.
I ordered the aged NY Strip and Short Ribs for myself and the Duck Two Ways for John.
My beef was perfectly cooked. The steak was over beautiful summer veggies that made me rethink carrots. It was topped with just enough bleu cheese and micro greens to make it interesting. The short rib was pure comfort. Served atop a mound of duck fat whipped potatoes. All in all it was great, but, I can cook it better at home. It was nice not having to spend four hours cooking it in this summer heat.

Now John's was fantastic. The duck breast was sinister. Crispy and rich, gamey and delightful. The bacon carrots were off the hook and another thing that I will try at home. All of the sauces and the fennel purée had melted into a revelation.
The salad had crispy confit running through it and the almonds added a chewy nuttiness. I can honestly say John's meal was better than mine. Awesome, I planned just that.

Dessert!
I had them make something special for dessert. Doing something nice for someone whom does something nice for you is always a plus.
We had a summery strawberry geleè atop a smooth cream cheese sauce with a pretzel graham topping. It was cool and whimsical. Not too sweet and just right. Like adult jello it was all things summer on a plate.
All in all a great feed. I want to go again, sample more of their refined comfortable food and soak up the feel of the place. Maybe next time I can talk to the chef without being all twitterpated.
I Do Eat. I Do It Well.

I feel like cooking an Asian

...Feast!

I love Asian food. The various cultures distinct smells, spices and attitude about eating makes the whole experience seductive. I love learning about new flavors blending them quietly into my own dishes that implode with vibrancy, fusion and true love for some of our most ancient cultures.

I have been lucky to have known a few people who can help translate the multitude of strange wonderful ingredients at the dimly lit odd smelling Asian markets. I have become braver with trying random things and been lucky-most of the time it has worked.

Tonight's dinner: sesame hoisin tuna with wasabi aioli and soy reduction, steamed asparagus, and steamed crab legs with clarified butter and soy sauce...

The one thing I will always spurge on is food. My dad used to say "we may not have much, but we eat well." if I'm shopping and I notice unusual meats, fish and protein on sale or in season ( or better, both) I stop rethink my budget and decide I can eat poor for a few days just to have this for one night.

This is also why I think poor men, such as those in asian countries, make the best food.

Seeing just such a sale, gulf shrimp, ahi tuna, snow crab-oh my; I had to grab up some and create a cohesive spread of goodness. Having just ate well at Spoon, I had to try to come up with something special.

I have been told by many that my own style of Asian cooking is phenomenal, I wouldn't go that far, but it is tasty. A combination of all things I love. Ethnic and refined.

I purchased the tuna, and began my plotting. I also grabbed some crab legs, because I love ending my meal with savagely ripping something a part.


I was thinking of cooking the crab in a red curry but, upon not finding coconut milk, knixed the idea. Opting to make up my own method instead. I don't have a steamer big enough for giant spider like legs so I turned my oven onto 400 and let it get nice and ready.

After cleaning out barbies and rainwater I filled the bottom of my roaster with water (note to self: next time vermouth) some greek seasoning, garlic and pepper. I prepped the crab.


More details on how I did it soon.





- Adree Does Eat

Home, My Return and Tacos

"Back too life, back too reality..."
I'm home. My home. It's a house, it's a job, it's a career, it's a family...it's a living.
Started my new job as a server/manager/grunt the other day. I have to admit, it's like slipping into a warm bath or coming to the conclusion "yep, I'm falling, any second I must land.
I was taken aback just how easy it would be. I mean, work is work; but, to get to work and be happy, accepted and on your own in a few hours was the best transition I have ever felt.
My trainer Little L, was kind, sweet, very pretty and welcoming. To be welcomed is great. I have been in retail management now for more than 10 years. I have walked into places and felt acid in my smile and cold in my veins. You can tell a few things right off the bat, and no one is in charge of the play.
Your greeted with a weak smile, handed down to a few people whom have less than a clue than you do, finally your given to someone more qualified to teach you, but in the end had worked for the company for so long, that you as a new hire are making more than. Awkward.
This first day was none of those. Just easy, comfy and right.

My day started slow. Good enough time to learn my stations, the POS system, and in general develop a plan.

- Adree Does Eat