chive flowers

Food — By Crust on June 2, 2009

dsc005221

They are purple and they taste sweet and oniony. They are pretty and they add flavor.

I’ve been working a bit at The Diamond. The first night that we opened I got my ass handed to me. I wasn’t ready for a white out of bills, calling the bills and running the pass, cooking hot side, advising cold side (because we only had one bill), telling all the servers what tables to take the food, plus I’m not used to cooking “as it comes”(during a white out of bills if you don’t cross off what is gone you’ll lose track). Then servers started having problems with table numbers. Mark jumped in to bail me out just as I was starting to run long bill times.

5 Comments

  1. BryGuy says:

    oh my god purple…..thats exactly what this dish needs

  2. Nathalie says:

    Was there, didn’t feel a thing…. You did great!

  3. Jammers says:

    Why have I never even thought about eating the flowers!? How was the korean food? Did you have buddaejiggae? There’s a chain here called Nolboo or Norboo or something like that that specializes in Buddaejiggae.

  4. Crust says:

    hahahahaha! Bryan!

  5. Mum says:

    Buddaejiggae? Korean porkbelly army soup? That what I got when I googled it!

Leave a Reply

©2017 Crust in the Kitchen