Ars Hermetica
@arshermetica
Aspiring bog witch NPC trapped in the body of a nerdy Alaskan chef who only recently realized why choo-choo trains and counting things are so soothing...
Day 4 of running the commissary kitchen for San Francisco's newest food hall and thankfully the kimchi I started on the 7th is delightfully fermented at this point. Way ahead of schedule for the grand opening on Saturday then I fly to Australia the next day so... Good luck without me for a week 😂
When your partner gets home extremely late and you've been too busy playing WoW to think about dinner, you hit the pantry. I also made him a cherry cobbler from the garden cause he's never had cobbler
Got too many Reiner cherries and now I'm debating making a cobbler and trying to take it to R3 tomorrow...
Enjoying a celebratory My Father "The Judge" at Occidental Cigar Club in SF cause I'm now the executive sous chef at one of the restaurants in the international terminal at SFO.
The best part of making schmaltz is eating the gribenes afterwards. I tossed these in a little hot curry powder, vinegar powder and msg
My next mission. Bringing order to our first frozen food delivery that was just tossed onto shelves with no rhyme or reason Give me two hours and a pack of shelf labels
When your boyfriend accusees you of using margarine, this is a full day French butter household my good bitch.
My face when a server rings in a ticket for a 48oz Tomahawk ribeye "well done"
Alder smoked kombu (yes I smoke my own kombu cause I'm extra) adds a depth to stock that you simply cannot believe until you've tried it Adding a parmesan rind is just an added bonus. This is why I keep a ziplock bag of vegetable scraps from cooking in my freezer
Dinner tonight. Koji roasted chicken with bourbon mushroom pan sauce,markut lime & lemon butter broccoli and roasted garlic risotto
My kimchi is finally ready to be devoured with reckless abandon She fermented as fuck
Kurobuta pork belly and loin, trimmings from my homemade bacon, a highly secret blend of spices, smoked bourbon and plum syrup make for fuckin amazing breakfast sausage I had a craving this morning..