Fabrication, as I had previously known it, was reserved for storytelling and knitting sweaters, but in chefs terms, fabrication is butchery and similar seafood preparation. Our instruction began as a blend of anatomy physiology and US food grading 101, and then we donned our gloves and transformed hunks of meat into the cuts you might normally buy at a grocery store. We debearded mussels, shucked oysters, removed the plastic-like spine from a squid, trussed chickens, tied roasts, and separated flank from loin. We learned about social culinary norms outside the US, and foods that are often not familiar to the American palate, but are mainstays in other culture’s diets. It was a cold, bloody, sandy, slimy adventure reflecting the complexity behind the food we eat. We tasted the seafood we prepared, simply boiled together for a few minutes, in a “family meal”. In between each of the protein types we fabricated, we had to fully break down and sanitize the kitchen, and it had taken on a sort of rhythm that comes only with practice and collaboration. After class, I stopped by my younger sister’s apartment to bring her a sampling of our labors, happy to have the unusual ability to pop in to see her on a Saturday evening for a few minutes to share a family meal. School, an exhausting, pleasure-filled culinary immersion, has indeed fabricated more that just food.
Nothing quite like avocado toast with crunchy Pro-Chi.
In honor of St. Valentine, we’ve created a sweet and spicy trail mix with our harissa lime lentils. Recipe on kimbakerfoods.com. Love at first bite. Happy V-Day.
Cauliflower rice bowls pack punch with kale, pomegranate and Pro-Chi.
Hello, amazing oatmeal breakfast! A dash of citrus and some dark chocolate lentils take this bowl from good to great. 👏
A curious but DELICIOUS salad with wilted kale, crispy lentils, crispy prosciutto, and yes pickles! Loving it.
Lentil crunch bar recipe posted on kimbakerfoods.com. Six ingredients. Vegan. Gluten-free. Amazing. Yum.
Eating lentils on New Years is believed to be good luck according to Italian tradition. Yes, please!