Chicken Thigh and Tomato Skewers

20220929, #breakfastdiary 558, 15°C/intermittently cloudy, 16min/exercise Atomix insists on sourcing its jang (fermented sauces and pastes) from master craftswoman Gi Sun-do in Damyang, Jeollanam-do - and any Atomix server can tell you the different kinds of traditional Korean doenjang and soy sauce. That knowledge, in turn, becomes the guests' own education. Source: Atomix's Park Jung-eun: Building New York's Best Restaurant Through Intelligent, Warm Hospitality, @longblack.co From an interview with Atomix, New York's Korean restaurant, what struck me most was the idea that explaining the ingredients doesn't just build the restaurant's reputation or a fondness for Korean food - it 'becomes the guests' own education.' A bit removed from today's insight, as far as breakfast menus go, but - chicken alone didn't feel like enough, so I skewered scallion and tomato alongside it. Salt, pepper, pepper, pepper, pepper - the kind of breakfast that makes you want a drink, but I've decided to hold off this week.