rajoute la source

Author: taniki

content/write.apreslanu.it/offload/1739314560.md

@@ -15,6 +15,8 @@ title: sand-bagging
 > Another Craft story: there was a critic in the house. It was the peak of spring, and they ordered an asparagus dish. Except we didn’t have it. The asparagus from the greenmarket had come in late and there wasn’t time to trim all of it for service. Tom Colicchio calmly entered the kitchen, hoisted the massive crate onto the counter, and with one swift, deliberate movement passed the entire box through a bandsaw, yielding perfectly prepped asparagus stalks.
 >
 > My favorite chef stories are all about sandbagging—the dark art of saving time through tricks that are as ingenious as they are frowned upon. I call it a “dark art” because you don’t want to make a habit out of sandbaggery. Do it once when you need it and you’ve hacked the system. Do it too often and you’re a hack.
+>
+> <cite>Eat a Peach, David Chang</cite>
 
 https://www.nytimes.com/2019/04/02/dining/catering-lingo.html