Into the fire
No photos for this one and an "after dinner" and a glass (or 2) of wine post. Just got home from a typical busy Friday night shift. Cooked up one of my favourite quick diners. Some linguni with a simple sauce of slow cooked garlic. chilli and olive oil. Some mussel meat, flat leaf parsley and knob of butter and 1/2 glass of "chardy" into the just cooked pasta and pop a lid on for 3 minutes to let the flavours marry, top with plenty of cracked black pepper and "channel surf" TV. I have becomea bit of a fan of the new SBS Food channel and just happened across a show called "Anthony Bodaine Into the fire". A story of a "celebrity chef" getting back on the pans; fascinating TV and capturing the absolute essence of our industry. Look it up on You-Tube. Pour yourself a glass a wine, settle in with a nice bowl of pasta and take a glimpse inside the world of a restaurant as told by a true story teller. I have just lived this show. I live it every night. I have never seen it explained better and still love what I do.