GrassFedSalmon
Bio
Young chef from the Midwest writing recipies and cooking stories. My content’s only on Vocal. Please consider supporting by sharing anything you enjoy or by leaving a tip. It’s greatly appreciated! Thanks and enjoy!
Stories (26/0)
Haunted Graffiti NFT's
Allegedly, in my youth (2010-ish), I treated public property as something of a blank canvas. Also allegedly, if someone would white wash a wall I had painted, I would return to “fix” it. They might then re-white wash the wall... and so on and so forth. A never ending game. I’ve even heard of people saying this became such a problem that the trunk of my car was always crammed full with spray paint cans, but obviously that would have been ridiculous and possibly incriminating. :/
By GrassFedSalmon6 months ago in The Chain
The POACHED blog, a resource for those in hospitality.
Finding meaningful work in hospitality is difficult these days. When the stream lined venues of Indeed, Craigslist, and Ziprecruter don’t produce anything inspiring where can someone turn? Wouldn’t it be ideal to use a platform that is centered around your industry? Today I’m happy to share with you my suggestion.
By GrassFedSalmonabout a year ago in Feast
Concentrated Coffee
Ive been a chef for 6 years, but I was introduced into the culinary world as a barista. While I still grind and brew coffee everyday, I sometimes miss my younger years when I would break down thousands of pounds of coffee beans every week!
By GrassFedSalmonabout a year ago in Feast
Chicken Tortilla Soup
It’s spicy, delicate, zesty, and has an unctuous chicken flavor. It’s the first soup recipe I’m writing about simply because it’s a dear favorite of mine. This is an adaptation of a recipe I picked up in Texas, on the border of Mexico. I’m very grateful to have it with me up North this winter in Wisconsin.
By GrassFedSalmonabout a year ago in Feast
Mustard Fried, Nashville Hot Chicken Sandwich!
I’ve had to pump the breaks a few time in life with my fried chicken consumption. It’s a dangerous passion that you have to take a few steps back from once in a while. Although, it’s never very long before I find myself right back in the saddle working on new recipes like this one.
By GrassFedSalmonabout a year ago in Feast
