Lobster Stock

Lobster Stock

Marilyn went to Nova Scotia to speak on FAS to a bunch of judges, long story short, we ended up with fresh lobster visa vis west jet. Naturally we ate ‘em with butter and garlic and made a rad lobster stock.  The impulse to eat them with butter was natural, creating the stock was less natural although natural in a wholesome way. Forget it.

Roast the shells in the oven then simmer with onions, garlic, carrots, and whatever flavors you want to add really, salt, pepper. Use it to braise, make a sauce, cook risotto, etc.

Matsutake Mushrooms

Matsutake Mushrooms

By chance our neighbor dropped by the restaurant the other day and asked if we were interested in fresh matsutake mushrooms. He’s a construction worker from Hope B.C. and although he’s a rad guy, he didn’t really seem like the type to be interested in the type of thing.  Kristen asked him if they were the kind that glow in the dark.  He said he could get us some of those as well but they won’t glow until after you eat them(?) We accepted his offer and truly never expected them to show up. Alas the beauties have arrived!

 

 

We(well megan) seared off a couple tenderloins and sauted the mushrooms in butter and sake. They we really firm and didn’t really lose much shape during cooking. The taste?  They were good, especially the aftertaste.  I think part of the appeal has to be they sell for $100 a pound in Japan(they supposedly are good for “men’s health”)  An exciting new ingredient!    

I’m so irritated…

So I’m a waste of space server for a sushi restaurant (okay maybe not a waste of space, but it seems that way to most people who come in lately). Anyways, I love where I work, my boss’ rock and it’s the best job I’ve ever had. So what’s got me lately is how RUDE and annoying people can be. Where I work the food is world class, and I’m not kidding, it is, I’ve worked at high end places all over Canada, and well to be honest, this little Sushi joint I work at can rival any major Sushi restaurant in Vancouver and abroad; and yes I do realize that I live in Saskatoon. So how can that be possible? Easy, it’s called having well trained sushi chefs who care and work hard to make the best. Anyways, what’s gotten me so irritated lately is how customers can come into Sushiro and demand HIGH QUALITY food in minutes, and if it doesn’t come out in record time, we’re considered a slow and bad restaurant.

For example, I had a number of tables a couple days back complain that “we’re in a hurry, how long with it be” when in actuality, EVERY single table that complained had only been waiting 10 – 20 minutes. How is this acceptable!!!
If you head to any great restaurant that has high quality food, do you expect to be in and out in 20 minutes? Does this happen at Carvers? John’s? Calories? NO, I highly doubt it. So then why does this happen to Sushiro? Our food is just as high quality, if not better, just different.
This is very frustrating. I hate sushi restaurants that pre-make their sushi, it creates a stigma that sushi is fast food, which it can be if it is done that way. But here’s the thing, PRE-MADE SUSHI SUCKS!!! Try it if you don’t believe me, it’s garbage and not worth paying for. So then, if you’re a sushi fan, why can’t you take pleasure in the fact that Sushiro sushi is made to order, fresh and with care. Patience people, it’s not slow, it just takes a little longer than pre-made garbage.

Oh and to top it off, these two assholes came in two days ago, and boy could they not shut the fuck up. First, they walked in and grabbed whatever table they wanted, blatantly ignoring the “Please wait to be seated” sign that was openly displayed for them to see. This isn’t your home guys, treat us with respect and so will we. Second, they interrupted me while I taking an order from another table, then once I’d taken their order, they proceeded to demand their food and soups immediately. Every 2 seconds”where’s my soup?”, “is my soup coming soon?” and so forth. Take me on this, I WANTED TO KILL THEM, THEY NEEDED A GOOD PUNCH IN THE TEETH, I’ve never had rude customers like that, ever. Anyways, as my boss wasfrantically trying to meet their speedy demands, which by the time I took the order to the time they received it, took a total of 18 minutes, soups before this mind you, I was excited to getting them the fuck out. But that wasn’t all they had to offer me in the realm of irritation. As they were paying their bill, one of them had the audacity to proclaim to me that they would come here more often if the sushi didn’t take so long…I ALMOST LOST IT, BLOOD BOILING, FIST CLENCHED AND TEETH GRINDING ANGER. They said they go to the Samurai more often because it comes out quicker. I told them the Samurai is shit, which it is, their Japanese food is good, but their sushi blows, so if you want to get quick shit sushi, heading to the Samurai is fine by me. Then I said bye with a nice evil stare.

Okay so I pussied out, I should have punched them, whatever though, blogging about it was way more fun.

later

the mutherf@#!ing jump off!

Welcome to SpicyMayo.ca! We started talking about and planning this blog with our many friends who work as cooks, waiters, bartenders, bakers, etc. There are always a lot of food ideas and experiences we couldn’t properly share though creating food in our various cooking jobs.  Also rants and venting which, while may be hilarious or justified, can only be shared anonymously.  So here it is, family dinners, secret recipes, miserable failures, and more. Tuck in, salute, cheers, and as the Greek say bottoms up!