Professional chefs making a living during a pandemic [Filler]

Our [annotated] ingredient/prep list for the virtual cooking class we Zoom’ed two nights ago. There are no temperatures or times, which is what the chef can do to protect the “intellectual property” of their recipes (which, as an economist, I fully support). And for this meal, there are really three components: the homemade tortilla, the filling, and the salsa.
[ Our “mise en plas” ] [ Plated ]

Value for the money? We had a restaurant-quality meal, which we can repeat in the future. Of course, we paid for the ingredients as well, but the only pricey items were the proteins.

Looking back
  1 year ago: “Lesson learned…”
 2 years ago: “Tennessee State Capitol”
 3 years ago: No post
 4 years ago: “Nest down — notice how clean inside”
 5 years ago: “Something else for a USB port”
 6 years ago: “Three of my favorite people…”
 7 years ago: “My ‘something old’ and ‘something new’…”
 8 years ago: “Heartleaf Iceplant”
 9 years ago: “Station stop Dallas, Texas”
10 years ago: “Assembly Room, Independence Hall”

[ PXL_20210520_012301735.PORTRAIT-O9x675 :: cell phone ]

[Mags]

Yeah. I don't buy much meat anymore. It really is too expensive. I haven't had a good grilled steak in forever.

[Mickey Anderson]

Yumm

[GaryW]

Folks have become amazingly creative.