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hm, lots of self-tracking for not so much self-hacking....
Amazing photos and what they capture...
here is what now counts as 'obsessive' but it just another way of people taking control over their lives and environment. yeah, a bit obsessive but then adoption of most new things usually is.
unbelievable! Every chef knows that salt is not just to be added but it can be integral part of cooking. So when you salt something can be as important as the amount you add. Idiotic.
neat concept, though I do need something less compact and more leisurely. :)
salt is good for you after all!
wonderful story! must try it next time I see a branch. It is anti-McDonald's model with its 'post-industrial' approach to flavour, food and customers.
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"Every single customer who came through that door was precious," he stated. "I had to give them a very special experience. I had a small crew. I taught them how to cook. I taught them how to grill the chicken just right and how to make beans -- you have to toast the cumin seeds until they just start smoking a little bit, and then grind them in the mortar and pestle -- and how to chop garlic so it doesn't oxidize, so you get a nice, fresh garlicky flavor.... It was very precise. We're cooking burritos and tacos here, but I was applying the classical French chef mentality that I had learned in cooking school. I would throw things and yell, and I had a temper. It was really quite a scene."
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Among the major differences with the golden arches: McDonald's wanted Chipotle to follow its franchise model. Ells -- ever the detail-obsessed chef -- resisted. "We wanted to own the economic model. You franchise if you want money and people. We had plenty of money for our growth rate, and we had great people." Ultimately, he decided, the firm was going to grow the way he wanted.
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