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


Last Leaf

OK Go | Myspace Music Videos
Art is like science. And digital video is also science. Expect a response. This is so wonderful.

Exploring, helped along by friends.

The best pork dish I have ever made. So happy to be eating I couldn’t be bothered to film properly.

Something stupid can hopefully turn into something better. Have you ever seen a turkey close up?

Brine and wine and whine.

The kitchen is a personal space.

Filming leads to immoral or amoral behaviours.

Videos are less fun when the cooking takes so long.

Wondering whether I should bother to tap into such a rich vein.

You can’t dilly-dally with produce.

Not quite, but almost.

Perhaps a deep artistic statement could be made through cake photo selection and flavoring. This is a subject worthy of further investigation.

The Back Alley BBQ & Grill in Kensington Market is really great and completely overlooked. Crazy technique/style combinations are at play- Chinese/Italian and Woodfire/Sous-vide. All meat and other things are cooked sous-vide and finished in the wood-fired oven. They have these Sao Bing sandwiches which are awesome- mine was assorted smoked meats. I also got a pizza of chicken, blue cheese, and homemade xo sauce. It was totally wicked.

An epic moment in the history of keeping it inside the hardcore zone.

Offal without a charcoal grill is kind of awful.