Day 2

Pork Meatballs

- Use the mixer/paddle to emulsify everything

- Portion them out first to keep them emulsified

- Keep everything cold!

- When rolling, keep hands vertical

- Deep fry then braise:

- Lightly sweat 1/2 pint of shaved garlic (no end bits) in EVOO (no coloring)

- Bloom a pinch of chili flakes and fennel pollen

- Deglaze with a bottle of white wine; reduce by half

- Add the meatballs 

- Keep a can of Wondra available

- Braise in 4Q of veal stock

- Ice down then store

Baby Artichokes

- Turn them, with as much meat as possible left

- Keep them in lemon water

- Cut off ~1/2 of the top

Fine Pecorino

- Shave off the rind as thinly as possible

- Cube the cheese then grind in Robot Coupe 

- 12Q + Large china cap

- Wear gloves!

MISC

- Always ask before discarding anything!

- Keep MEP separate!!!

- Work clean

- Never tear off the labeling tape by hand -- use scissors!

- Black napkin for a knife/tool try

To buy

- Small kitchen scissors

- Wide peeler