Chris
@kitchengrump
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Eater, expat, cook and opinionated head dishwasher Restaurant advocate/grump.
Bergen, Norway
Joined July 2019
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Last night we had a table of 18 cancel on us (with no deposit) 30 mins before their time. A friend in another place said they had a booking of 18. No way that's a coincidence.
We bring in extra ingredients, labour and more when things are like that. We wouldn't have to take
Do you remember the days when you could make a restaurant reservation without having to basically give your financial history, bank details and the day your grandmother entered menopause!!! FFS 🥵🥵🥵
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@ricketywhippits
@BornAKang
100% agree. Normally this girl wants to turn your insides, outside 😂 this isn't THAT bad. 😅
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The morning bake. The crust looks fire 🔥 Where my homebakers at?
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Cooking is a life skill and no one can change my mind on that. Food is something we all need and afterall.. life's too short for bad food.
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Proud to say this isn't mine✌️ My fiancé made this with my instructions but I basically had nothing to do with it. Super proud 😘
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@TomthunkitsMind
Hadn't seen the full version, but happy the guy fucked around and found out 😂😂
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Honey and brown butter roasted carrots, dukka, pomegranate and chili oil on top of a smear of red lentil purée that's treated like hummus.
This thing slapped hard. 👊
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@ask_aubry
Wow, that's impressively bad. Like.. wow. That's gotta be the worst breakup text in history
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Lamb shanks marinated in cumin, pepper, chili, garlic, ginger, tumeric, coriander, oregano and lemon zest/juice.
Dinner will slap tomorrow 🔥
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Braised in harissa, chilies, garlic, ginger, oregano and about 7 different spices... Then put on a bed of aligot potatoes(with cauliflower).
This thing was fire 🔥
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@mmfa
I want people, on both sides, to just, I don't know.. report the news? Don't give me colour commentary, just tell us what happened. Simple as that. Stop making every news report into an op-ed.
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@ask_aubry
Everyone is entitled to have their own thoughts and feelings.. but at 50, all your trad wives have been married for nearly 25+ yrs already and the type of woman on the right wouldn't want anything to do with him anyways. 😅
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Leftovers don't have to suck.
Pork adobo tacos for lunch? Hellllll yess 🔥
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Happy Birthday Tony. You'll always be missed
Look for help if you need it. It's always there, just ask 💜
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It's important to use every piece of the animal. Especially if it gives you snacks 🤘
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Sometimes, you come across something that really inspires you. I'm no baker.. but sourdough bread really gets me excited. What gets you excited in the kitchen ?
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@thebravobabe_
Biggest oof in history. Stand up for your friend who turns out to be a rapist and then you have to sit there and read a cue-card to say sorry so they don't come for you. Lovely 🤌
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If you have a glass cutting board, I promise you you can't cook 😂
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Bad bread at a restaurant is a red flag for me.
What's your red flag when eating out?
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Cooking is not about talking a big game but showing up and letting the food do the talking
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The harsh reality is restaurants need to turn tables to make money. We need to either charge you much more to increase the cost per head or flip tables. Sorry if you want to spend 3hrs just sipping on coffee, but that doesn't keep a place alive
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There's no going back to store bought crap after baking bread at home
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I wish people could see our costing sheets. Most places aren't trying to hose you. We're just trying to cover costs. Restaurants aren't easy, never were, but especially now.
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Pasta aglio e olio but with Puerto Rican sazón and habernero. Non-traditional but utterly delicious. It's just lunch afterall. ✌️
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@FilmUpdates
Writers gonna lose their leverage and movies/tv are going to be even worse. I'm willing to boycott movies that are written by AI, EASY
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Fresh whole grain sourdough heading your direction. What's your go to on top?
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Quick tip for all you home cooks. You're cooking bacon? Cook it slow and really render out that fat.
KEEP that fat, in a jar and then you will always have delicious reserved bacon fat on hand. Fry eggs, roast veggies, whatever. The world is your bacon-y oyster
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Drop some pictures that show you can throw down in the kitchen!
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It blows me away that everyone's screaming about the cost of one egg but expect restaurants to be priced the same they were 10yr ago. Crazy 🤣
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The overuse and abuse of mayo is a crutch on so much food these days.
What's another huge food crutch?
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@IamKalyanRaksha
Not sure who needs to hear this but that isn't coffee. They burn their beans to last longer in storage and transit and have to overcompensate the bitterness by adding 90% sugar. Sorrynotsorry
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You know, if it wasn't for the hours, I'd love being a sourdough baker 😂🍞
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Mutton terrine surrounded by a concentrated broth of the animal.
Based on the Norwegian national dish of Fårikål with the flavours of cabbage, mutton, and peppercorns.
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Was pretty proud that I could whip out this skill of deboning and entire pigs head and turn it into something special.
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Cooking is the only thing that's given me purpose. It's allowed me to travel the world, meet my fiancé, and live my life on my own terms. It's given me everything. Sure there's some bullshit, but it's truly everything to me ✌️💜
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Mornings bake:
Wheat flour 350g
Wholewheat 90g
Emmer 30g
Rye 30g
Starter 100g
Salt 12g
For anyone who was wondering ✌️💜
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@TajaiTheProphet
There's room for everyone to just be. But this album will always be in rotation 🔥
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Flavours of the fall:
Parsnips glazed in a gastrique of malt syrup and apple cider. An emulsion of mustard, reduced apple juice and apple cider vinegar.
Charred scallions, mushrooms and crisps..
Veggies don't suck 🤙
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This mojo is made with a backbone of lard flavoured with garlic, annatto, cumin, bay, oregano, peppercorn and allspice. This is then blended with blistered onions, paprika, chili, scallions. Acid to brighten it up is orange, lime and coconut vinegar.
This killer sauce will be
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There's this place in Porto that's wall to wall sardines. I was in heaven 😂
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Post work meal.
Fragrant turmeric rice with chimichurri and chili crisp. 🔥
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Whatcha got going for dinner tonight? Fried chicken at our place 💪
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'What's your speciality?'
Yeah, don't ask chefs this. We never have one 😅
We're just generally okay at most things 😂
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These grilled sardines don't look like much but goddamn were they packed with flavour 💜🤌
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Porchetta di testa I did a couple of years ago, I think I might do a regular porchetta after Christmas.. Always a winner 🏆
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Coming in hot!
Charred red and yellow pepper, whole Chipotle, birds eye chili, charred orange and lime juice, onion, garlic, sazón and olive oil.
Sorta mojo? Gonna cook pork belly in this for tacos 🔥
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Wow. Okay. A lot of new followers. For those uninitiated, I shit talk and praise the restaurant industry in the same breath but I will support the hospitality hoarde until the wheels fall off. ✌️💜
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Can we normalize boycotting restaurants on Dec 24,25 and 26 so that hospitality gets the opportunity to be with their families? We deserve to be with them too. 💜
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Hard for me to respect YouTube or foodtok 'chefs' because 99% of them haven't been on a line, developed a menu, slogged a long week cooking for 800+.. etc. Sorry but it's hard to respect without dues being put in 🤷♂️
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Just a reminder: nothing has to be perfect. We all mess up and in the end, it all works out as it was meant to. ✌️
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Pikliz.
Spicy pickles hailing from Haiti. Carrots, onion, paprika and some cabbage pickled with a habernero spiked pickle brine. Especially delicious with high fat, heavy meat dishes. 🔥🔥
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