How I want everything to be.

I done ate this.

This year will be my Jay-Z year.

No one man should have all that flour.

Young Mr. Goodbaum. The air is thick with ideology.

When your catering is truly stylish, with TRUE style, then you don’t have to have any food pictured to entice passersby. Word of mouth from stylish people is what drives a business like this.

Moments after this photograph a puzzled shirtless man came into view. There was another man who was fully clothed. I didn’t stick around to ask questions.

A best video of bests can’t always best the worst bestworst.

Typo on the last intertitle- I apologize, but I can’t be bothered to re-render.

A person eating by themselves at Mother’s Dumplings is expected to eat at least this much. I regret not going a bit further.

I wanna clone a dinosaur and then eat it. Probably something with a nice meaty tail.

Just about the best afternoon.

Basic dynamics aren’t even established yet.

I woke up this morning sucking a lemon meringue pie lollipop.

A personalized kitchen utensil makes for more awesome cooking. Pizza is undoubtedly the ruler of all foods, and beloved by the people, and thus the wooden pizza peel is an ideal surface to commemorate the best off all television programmes.

A little video pick me up, a virtual dose of vitamin D.

Maybe it’s just time for me to copy everything that this site does. Because I love it and it’s French. Look to the site- Griottes for future videos, as it looks like they are doing some really amazing work.

The demonstrative capabilities of online self-publishing related to food were unknown until I read the work of Chefs Aki Kamozawa and H. Alexander Talbot. Their writing and photography gives deep insight into the creative process relating to modern cuisine. Ideas in Food is a leading source of…well, ideas…and inspiration. While much of their work involves contemporary molecular gastronomy that would be impractical in a home kitchen, the design philosophy is about reductive primary elements, and prizes the natural state of things. Sometimes the natural state of things requires liquid nitrogen and meat glues.

Their crispy pig’s head was the direct inspiration for my own, worse executed version of the dish. I would prefer to get good pita instead of tortillas.

Shrimp chorizo uses Activa which I have never had the wherewithal to order up. A certain Michael Goodbaum adapted this recipe to make the Shrimp hot dog, which uses a bit of egg and cornstarch to bind, and everyone will soon find out is the hot dog of the 21st century for reals.

Somehow, Aki and Alex manage to be precise, professional, and also personal. Their appreciation and investigation of food is something to constantly aspire towards.

Ideas in Food