John Cox, a chef at the Post Ranch Inn in Big Sur, became an instant folk hero among chefs onthe hunt for water-saving techniques in April, when word spread that he had rigged up an aircompressor to blow the food off plates before putting them in the dishwasher. He estimatedthat he has saved about a thousand gallons a day with the practice.
大瑟尔的波斯特农庄酒店的大厨约翰·考克斯在四月发现了一种省水新技术,他拼装出一台空气压缩机,把盘中的剩余食品在放入洗碗机之前吹下去,消息传开后,他顿时成了厨师们心目中的英雄。他估计,自己的做法每天可以节省一千加仑的水。
For diners, the most noticeable difference comes when they sit at a table. New state rulesforbid waiters to serve water without asking first. After an initial hello, a waiter at Octavia, inSan Francisco, the newest restaurant from the chef Melissa Perello, announced that “due tothe shortage, we offer water only upon request. If she hadn’t, the restaurant could have beenfined $500.
对于用餐者们来说,最明显的不同发生在他们刚刚坐到桌边的时候。新的州法规禁止侍者不经询问就给客人上水。旧金山的奥克塔维亚是大厨梅丽莎·佩莱罗(Melissa Perello)最新开的餐厅,在这里,一位侍者走上来,先问了好,接着说,“由于缺水,我们只在客人要求时才提供饮用水。如果她不这样说,餐厅可能会被罚款500美元。
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