when i'm working on something at home i usually go for some cheese.
Tea at least every couple of hours, with sugar and milk.
Crackers (saltines, with the salt).
When i work i usually don;t get a full lunch hour but five to ten minute breaks every hour, and my lunch becomes my snack. A half a peanut butter and honey sandwich on homemade bread. A few crackers. A tangerine. Bread and butter and radishes. A leftover piece of roast chicken. Lots of tea, a constant companion by my chair. In the afternoon I like these simple cookies that are like petit beurre, but not buttery, really very simple, no particular flavor, not too sweet, and very compact (oro saiwa). I like them dunked in my milky tea.
Sometimes i like a can of mackerel right from the can.
My fist cooking job was in a dive Irish pub and grill. The "chef" there probably weighed a good 320 lbs. We kept a 6th pan of clarified butter next to the grill with a brush in it. We used this instead of pam spray. That brush touched everything from raw chicken, raw burgers, and pretty much anything else that went on the grill. Well this guy would sit there all day long dipping biscuits into that 6th pan and eat them! Oh, and yes he would double and triple dip depending on how many bites it took.
As far as myself goes, it all depended on where I was working and what station I was on. Most often I snack on my mise en place. But depending on where I happen to be working and what position I hold, it is not uncustomary to make a "special" snack for the workers. If there is a little bit extra of a really nice product then why not make a tasty treat for the coworkers? Keep moral up after an *** kicking!
All depends on what's lying around you know. Like we used to save all the scraps from a tenderloin or a strip for our ragu and carpachio. We would freeze them you know? But there would be times that we had such an abundance in the freezer that it would be acceptable to marinade some chunks of meat and grill it all up for the staff. The chef always called those Scooby snacks. Maybe we weren't going through enough bread, and had some extra dough...well the staff gets pizza that day. But really as far as a personal snack goes, it really depends on the mise en place at hand! Usually ends up being a very small scale menu item, or even a small scale combined menu item.
But most often you will find food handed out to you in snack form as a here try this. Followed by a what do you think?
My snack's that get me through the day are usually withing arm distance like I said Might be an olive, or a slab of bacon. Could be some fried eggplant, or a new yourk strip the prep guy ****ed up LOL (that's the excuse anyways).
Brizzal....that guy still alive? It's hard when you can't kick up against individual kitchen practices, specialy if it may mean your job on the line - but that sounds bad. Big bad boy waiting for a big bad coronary (sp?) attack.
P.S. oh c'mon Abe, don't knock the vegemite till you've tried it. Tastes like beef stock powder on steroids
I have heard many bad things about vegemite...hahahaha!!! I usually snack on really bad stuff: chips, cookies, the like. I need to have more good stuff in the pantry and fridge so I can have some healthier snacks. A little cream cheese/lunch meat roll, almonds, peanut butter, raisins, etc...
Leftovers from last night's dinner with rice. I make a little bit of extra so I can have some for the next day....then I can cook some fresh dinner for tonight...'happens almost everyday...:mullet: It's just me -- a habit, very baaaaaaaaadddddd habit.