The Kitchen
your neighborhood restaurant
hosted by @giuseppe
@giuseppe
A chef that worked fermentation for Rene and Noma has made his IG platform for employees to share their horror stories of working for Rene and Noma. They will begin protesting when Noma LA starts in silverlake on March 11th.
Check out some of what people are saying on chef Jason’s page —
https://www.instagram.com/microbes_vibes?igsh=NTc4MTIwNjQ2YQ==
0 reply
0 recast
8 reactions
@giuseppe
California Grocery store hot take
Bi-Rite is the Goat if you care about where your ingredients come from. Erewhon has s tier prepared foods and customer service but does not prioritize sourcing local ingredients as they are too big and don’t make $$$ off that.
Bottom line for the 36 people that cook on Farcaster in California.
When I have to cook in sf- I can rely on bi rite if I don’t have time to go to farmer market and that makes it a special place
2 replies
1 recast
27 reactions
@giuseppe
One time I had chicken sashimi in Japan and got sick for two days. Didn’t want to be rude so I ate my wives portion as well. Fork raw chicken
4 replies
1 recast
19 reactions
@giuseppe
@neynar can you find good bagel shop in Los Angeles that isn’t named courage ?
1 reply
1 recast
10 reactions
@giuseppe
Grateful for @v and @dwr and what they built in Farcaster. Found a unique community, made new friends, cooked for awesome people, and furthered myself as a chef.
0 reply
1 recast
12 reactions
@giuseppe
Salt baked black bass for Xmas Eve. Love this technique.
8 egg whites whipped to stiff add a lot of salt. Stuff fish with lemon and herbs then cover in meringue mixture. Cook at 415 for 35 minutes let rest but not needed if pressed on time and enjoy 😊
5 replies
2 recasts
30 reactions
3 replies
2 recasts
18 reactions