Bootsie

Gnar-gnar - The state of being ridiculously busy. i.e. "We have three VIP tables, a cellar dinner, and a banquet to push out of our kitchen. That's on top of the 90 or so rez we have on the books. Tonight's gonna be gnar-gnar."

"Jizz" or "Gravy" - Any sauce. I usually hear it when my sous thinks there isn't enough. "Reebok" - Same as a shoemaker. We just modernized it. "Boosh!" - An exclamation of awesomeness. If something tastes really good you say it. If you've just become the butt end of some joke you'll hear it. Thank you Frisky Dingo. "Beyonce" - The new kid or intern. I don't know when this started or why. But I like it. "Put a ring on it" - What we say to the new kid to shut him up. "The Vatos" - Our housemen, i.e. our dishwashers. For obvious reasons. They're awesome. I'm sure I'll think of more later.

"Never trust a skinny cook" Which strangely enough has been true for me. I've never met a skinny cook that didn't turn out to be an absolute d-bag. Or a fiend. "Butter makes everything better you @##%%$%##^%%&! Now move your ass." Thank you Chef Barron for that one. Also remember that about this time you should be dodging rondoes. I have amazing reflexes now. One of my favorites, though not an adage was from this great pizza place I worked at in Georgia a few years back. Someone would randomly scream "KITCHEN MEETING!!" At which point the entire staff(cooks, servers, bartenders, managers) would run to the walk-in, chug a beer, and go back to work. This happened at least five or six times a night. Those were good times.

Our restaurant bought some pigs for slaughter from a local farmer. He's raising them for us but we still foot the bill on feed, obviously. So, to cut down on costs, all our veggie scraps and any veggies that might be going bad get taken to them. That is of course if we can't find anything else to do with them.

I was doing a little digging around for some old-school recipes and came across Watercress Soup. Which is awesome. And it sparked an inspiration. Herb Soups? Oh yes, indeedy, feed the needy. I'm hooked. I made an Arugula Cream soup with arugula, red onion, fresh grated parm, and cream. Put it in the blender and passed it through a chinois. It's yummy. Try it out.

Make table bread with it. Or you could take some older product (i.e. mushrooms, peppers),fold it in, let it ferment and make focaccia. Just a thought.

Add more salt to them. Salt pulls the moisture out of your onions, which cooks off and allows the sugar in the product to carmelize faster. Sugar would speed things up as well.