The best/closest thing I’ve ever seen in a commercial kitchen is Noobs being told to make ‘Swedish Lemon Angels.’ It’s a gag that shows up in Penn & Teller’s book “How to Play With Your Food,” but it certainly predates their book. The gist is— okay, remember making vinegar and baking powder volcanoes in elementary school? The recipe creates the same effect (using lemon juice instead of vinegar as the catalyst), and, since it’s supposed to be for a restaurant, makes an even bigger mess.
We never pulled the gag on genuine novices, just new bakers who came in thinking they were hot shit but didn’t really have a clue…. The types who’d already managed to piss of the entire kitchen.
(And no, P&T didn’t invent it. The “recipe” (and variants) have been around for at least sixty years, from what I understand.)
Beans, beans, the nuclear fruit…
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