A couple weird ingredients came to the kitchen the other day. Now, note all the following are legal, and any other effects they may have are not recommended, and to my knowledge, have not been practiced by any of the staff present in the restaurant.
The first weird thing to pop up was chia seeds. Chia seeds are also known as spanish salvia. Now, according to a friend who has more hobbies in grey areas, the average dose of salvia is 10g per hit. We're not using it as a garnish, it's not on the menu, and we've got a little over 20kg. that's a lot more than can be dismissed as "personal use." The second ingredient takes a little more know-how, but us just as good for a buzz (pun not intended.) Bee pollen. good for gourmet breakkies. Fine, but we're a lunch and dinner joint. Apparently, if you grind it with nutmeg and snort/eat it. It smacks you like LSD. Ah, the convenience store high. This was a little more reasonable at a mere 1kg. Still don't know what's up. It's probably going to be a gourmet granola or something.
Recipe: Pulled pork with cabbage
1 pork butt (that's shoulder you immature shite)
2 heads savoy cabbage
2 cups rice cooked
4L bbq sauce (recipe later)
toast some pepper, coriander, and fennel. Grind fine. Rub the pork shoulder. Smoke for 6 hours at 180*. Take pork and braise for 2 1/2 hours, until it flakes easily. If you can, add gravy to the braising liquid or use stock for it. boil cabbage until soft. Separate the leaves. peel the stem off the cabbage with a paring knife. Mix pulled pork with seasoning and rice. Stuff cabbage leaves and roll dolmadakia style. place in a croc or slow cooker with bbq sauce and slow cook for 2-3 hours at as low as possible.