Add pepper and 3/4 teaspoon salt; pulse until incorporated, about 3 pulses.
And maybe that's a little bit of my restaurant line cook DNA, right?.You don't walk out.
You have to get to the finish line.You complete the orders that are on your board, no matter what, no matter how many sauces you run out of, no matter how many dishes go south, you just keep going.And I remember being flooded when we were at Providence and it's like, the bus boys are yelling "Where's the dish?"
and chef's like, "We're waiting on table five, the meat's getting cold!"It was just always chaos, and yet you put your blinders on.
You finish the dish because there's nowhere to run to..
So I took that same feeling and applied it when I walked into this business world that I entered.One 1-inch piece of fresh ginger, peeled and chopped.
1 tablespoon ground coriander.1/2 teaspoon cayenne pepper.
1/4 teaspoon cinnamon.Pinch of ground cardamom.
(Editor: Mini Toolkits)