Today in our latest episode William Stringer and Chef Jonathan Frazier, dive deep into the world of restaurant tipping. Join us as we unravel the history, dos and don'ts, and the intriguing reasons behind the increasing percentages. From calculating the perfect tip to exploring global tipping customs, we serve up a delectable discussion on this often overlooked aspect of dining etiquette. Whether you're a seasoned diner or a culinary enthusiast, our podcast provides insights that will leave you tipping with confidence. Tune in and let us savour the nuances of tipping in restaurants! Also this great recipe.
Sautéed Kale with Chorizo Recipe: Ingredients:
● 1 bunch of kale, washed and chopped ● 1/2 lb (about 225g) chorizo sausage, sliced ●● 1 onion, finely chopped ● 2 cloves garlic, minced ● 1 tablespoon olive oil ● Salt and pepper to taste ● Red pepper flakes (optional, for some heat)
● Lemon wedges for serving
Prepare the Kale:
● Wash the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces.
● In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook until it starts to brown and releases its flavorful oils.
Sauté Onion and Garlic:
● Add the chopped onion to the skillet and cook until it becomes translucent. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
● Add the chopped kale to the skillet in batches if necessary, allowing it to wilt down. Stir frequently to coat the kale in the flavorful chorizo and onion mixture. Cook until the kale is tender but still vibrant green.
● Season the mixture with salt, pepper, and red pepper flakes if you want some heat. Adjust the seasoning according to your taste.
● Remove the skillet from heat and serve the sautéed kale and chorizo hot. Squeeze fresh lemon juice over the top for a burst of brightness.
● You can customize this dish by adding other ingredients like, Mushroomscherry tomatoes, bell peppers, or cannellini beans for extra flavor and texture.
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