Snack For Thought

2012-01-31T07:22:00.000-05:00

2012-01-23T17:43:00.001-05:00

2012-01-23T00:34:00.000-05:00

so catchy...

2012-01-16T01:31:00.001-05:00

2012-01-16T01:10:00.001-05:00

you make bad coffee

2012-01-14T21:04:00.001-05:00

amazing.

2012-01-01T23:44:00.000-05:00

bill.

2011-12-21T11:50:00.001-05:00

gimme the dradle.

2011-12-21T11:39:00.000-05:00

happy hanukkah

2011-12-21T11:32:00.001-05:00

Japanese bacon candy.

2011-12-19T03:19:00.001-05:00

does anyone else feel slightly awkward about this?

2011-12-17T00:54:00.000-05:00

2011-12-16T07:50:00.000-05:00

2011-12-16T07:46:00.004-05:00

“It's so beautifully arranged on the plate - you know someone's fingers have been all over it.”
― Julia Child

Inspiration

2011-12-13T05:54:00.000-05:00

2011-12-11T01:38:00.000-05:00

wow.

2011-12-10T16:20:00.000-05:00

I like onions.

2011-12-09T01:56:00.000-05:00

Looks Fishy....

2011-12-08T04:18:00.001-05:00

credit

2011-12-06T20:48:00.002-05:00

Here is a link to one of the best food photographers I've seen. He did all the work for the 11 Madison park cookbook.

"a snuff film on a plate"

2011-12-04T03:14:00.000-05:00

2011-12-01T20:47:00.000-05:00

When It Snows Outside

2011-11-30T11:47:00.002-05:00

I stumbled upon this track on the facebook wall feed- "winter is hard- so have some pancakes."

watermelooooooon

2011-11-28T22:18:00.002-05:00

new app, which lets you determine the sweetness of the watermelon by tapping the watermelon while holding the phone to it. I don't know if I want this app or watermelon more.

2011-11-27T15:13:00.002-05:00

reflections of self.

2011-11-25T21:27:00.002-05:00

"Sure No Problem...."

2011-11-24T07:50:00.000-05:00

2011-11-22T10:43:00.001-05:00

2011-10-25T18:24:00.000-04:00

2011-10-25T10:03:00.001-04:00

All carvings by

Ray Villafane

occupy.

2011-10-21T05:03:00.003-04:00

"to be a great chef- all you have to do is a lot of little things well"

2011-09-05T08:36:00.003-04:00

horrible.

2011-09-03T10:36:00.000-04:00

just had to it was so bad. sorry

busy lately...

2011-08-30T09:11:00.001-04:00

Yogurt panacotta, strawberry, rhubarb

bloody oranges

2011-08-26T11:18:00.002-04:00

art of facts

2011-08-24T10:30:00.002-04:00

I whistle...

to face forward- progression

tumbling.

at times I hear laughter

whispering orders

fazed in four words,

let's go , how long

artifacts that belong in my hymn

Scanwiches!

2011-08-24T01:21:00.002-04:00

pretty much amazing site.

2011-08-23T06:20:00.000-04:00

spring thoughts

2011-08-22T11:29:00.003-04:00

hungry

2011-08-22T09:32:00.002-04:00

busy lately...

2011-08-19T09:09:00.003-04:00

Nannygai= amazing

spring salad

zucchini and mushrooms

2011-08-18T10:13:00.000-04:00

remember?

2011-08-18T09:28:00.003-04:00

Plantain

2011-08-16T10:52:00.001-04:00

2011-08-14T11:11:00.002-04:00

very talented artist Sophia Chang

tasteful

2011-08-14T10:00:00.002-04:00

2011-08-14T08:25:00.003-04:00

The constant innovation and progression of food and cuisine is for me one of the driving factors to be the best chef I can be. I often drift into the cyber-web lost amongst food babble, ideas, philosophies, pictures and inspirations. Or perhaps drool through books one page at a time. This post is dedicated to a restaurant that has changed the way we cook, and the way many see food.

El Bulli thank you.

2011-08-11T09:20:00.003-04:00

I've never really understood the idea that looting is a form of protest.

Riots, though they may have there place seem to be unorganized groups with little knowledge of the problem at hand with even less of a solution for the problem at hand.

At what point will we stop distracting our society with misconceived notions of good verse evil. If we were to all take three breaths and a step towards a healthy planet, and peaceful mind the environment and living conditions of this earth wouldn't be so grim.

This made me smile.

Be safe London.

Pure Vanilla

2011-08-08T06:23:00.000-04:00

thoughts...

2011-08-04T10:09:00.002-04:00

my first real chef imparted these words of wisdom, I'll never forget.

"you can teach someone how to cook but you can't teach anyone attitude."

throughout my years cooking, in different kitchens , in different countries,

it wasn't always the best cook that impressed me the most.

busy lately

2011-08-02T02:42:00.002-04:00

gnocchi in progress

Blue Eye, celeriac puree, confit celeriac, cumquats, hazelnut sauce

more to come-

stay tuned.

My Mind In Four Photos

2011-07-30T11:33:00.002-04:00

current state of affairs

2011-07-29T11:17:00.000-04:00

how many burgers a day is too many?

Focus

2011-07-27T00:13:00.001-04:00

lets stop moving in the wrong direction. Support what matters.

plant based foods.

2011-05-15T13:20:00.001-04:00

nothing but wheat.

2011-05-08T12:04:00.000-04:00

feeling it.

2011-05-06T13:00:00.002-04:00

action.

Truthful.

2011-05-05T11:49:00.001-04:00

air max X tartar.

2011-04-08T21:30:00.000-04:00

AIR METT 90 from Sneaker Freaker Germany on Vimeo.

maybe you should think about that one?

2011-03-15T11:24:00.000-04:00

too much?

2011-03-07T11:02:00.001-05:00

Fast.

2011-01-29T12:19:00.000-05:00

Most interesting thing I've seen all week.

late night.

2011-01-09T12:26:00.002-05:00

Awake.

Common enough. Wheels of taste never shut off. The day of rest seems restless,

I'm left with a fading desire to sleep. Back in 4 hours for another day.

Still quiet, morning.

Nocturnal.

plate concepts, dishes and hopeful thinking.

My first love is my true love-

balance.

no hiding quality.

awake-

to the taste buds,

mud crabs and ever diligent fisherman.

suckling pigs, and weathered farm keepers,

with the possibility of endless encounters.

One bite until I'm awake,

almost reunited with my love.

awake.

Friends

2011-01-02T22:43:00.002-05:00

Officer O'mally

2011-01-02T22:42:00.001-05:00

true

2011-01-01T09:29:00.000-05:00

“I go to restaurant websites for the ambiance.”

Gone Shopping with Kim Jong-il.

2010-12-31T19:42:00.001-05:00

One Bad Apple...

2010-12-01T08:02:00.003-05:00

Non-browning apples?

I missed you.

2010-12-01T05:59:00.004-05:00

Lots of change lately.

Its funny the things you find to be staples in your life, when you enter a position that is pretty far from what you know. I've missed being on here, but just haven't been in the frame of mind as of late. Hopefully that changes.

Kinda strange.

another strange food blog

strange ingredient- Black Garlic

strange cravings-

I'll try not to be a stranger.

Serious.

2009-09-09T02:17:00.000-04:00

Basically.

2009-08-23T23:48:00.000-04:00

the pantry.

2009-08-06T01:26:00.000-04:00

Cool little flash site.

The Omnivore’s Hundred:

2009-07-22T21:17:00.002-04:00

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten
3) Cross out any items that you would never consider eating.

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar (…what?)
37. Clotted cream tea
38. Vodka jelly
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill (???)
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant (no, but I’ve had lunch at Le Bernardin)85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

-->

Two thoughts.

2009-07-02T20:36:00.002-04:00

Different is not always good.
Take the ketchup off of my nachos.

seal the deal.

2009-07-01T23:40:00.004-04:00

The Govenor General of Canada eats raw seal, at a ritual in Northern Canada.

Apparently this has been starting various restaurants actually serving seal on the menu. A trend which seems to be more specific to Montreal.
You can read about it here. All I'm saying is when is the last time people got death threats for using controversial products?

Tomato.

2009-06-28T11:32:00.002-04:00

Go See It.

2009-06-28T11:31:00.001-04:00

Open.

2009-06-10T01:05:00.000-04:00

What I've Seen.

2009-06-07T11:18:00.010-04:00

Sneaky.

2009-05-27T08:27:00.001-04:00

What time is it?

2009-05-25T12:24:00.002-04:00

Its been a while since I've done a seasonal Vegatable listing, in fact it feels like forever and a day. However, finally its spring, and Ontario Produce is finally starting to come around. Not -all produce listed is from Ontario.

-Ramps (baby wild leeks)
-Morel mushrooms
-Asparagus
-White asparagus
-Cardoons
-English Peas (still early)
-Fava Beans (still early)

I can not wait for summer.

Guidelines.

2009-05-25T12:07:00.002-04:00

The following are guidelines for creating dishes taken from Michael Laiskonis, the pastry chef from Le Bernardin

"From Conception to Realization I spontaneously wrote:

Consider the end before the means; then make sure the means will get you there.

Focus on no more than three flavors or ingredients at the outset, and keep in mind the balance and proportion.

Consider the range of tastes (sweet, salt, acid, bitter, etc).
Place near equal importance on textures.
Consider the functionality of the dish, both as its own entity, but also as part of a greater vision.

Make sure that there is a focal point; the remaining aspects must support rather than compete.

Work within your own knowledge and experience and fully flesh out the process, plus possible contingencies.

Begin with "what will make it familiar?" before addressing "what will make it different?"

Work with a subtractive attitude; pare away the unnecessary.

Consider how well it 'eats', and how to make it delicious."

I noticed I like it...

2009-05-15T01:41:00.000-04:00

see da muffin

2009-04-23T01:30:00.001-04:00

For the Classy Bougie Hood Chick

2009-04-21T23:21:00.001-04:00

Nonetheless.

2009-04-21T23:01:00.001-04:00

An older post. Still a great one.

Some Inspiration

2009-04-05T17:46:00.002-04:00

Places and Spaces...

2009-03-17T00:59:00.002-04:00

Make it nice, Make it happen...

2009-03-17T00:47:00.001-04:00

I Wish It Was Canned.

2009-03-02T01:41:00.000-05:00

United We Eat.

2009-03-02T01:21:00.000-05:00

One of the best blogs ever.

"Go home and review yourself"

2009-02-22T14:25:00.000-05:00

HMMMM...

2009-02-22T14:15:00.002-05:00

Susur Lee after making a much antisipated move to New York City, is getting some pretty dismal press.

Lately I've Been Thinking...

2009-02-22T02:22:00.002-05:00

Observe.

2009-02-18T00:46:00.000-05:00

"I think you should"

2009-02-17T00:41:00.001-05:00

The Question.

2009-02-11T00:48:00.001-05:00

I Wonder Who was the first person to look at a cow and say, "I think I'll squeeze these dangly things here, and drink what ever comes out?"

I Need One.

2009-02-09T00:48:00.001-05:00

Noodle Fan.

Birth of Cool.

2009-02-09T00:45:00.001-05:00

In May, 1886, Coca Cola was invented by Doctor John Pemberton a pharmacist from Atlanta, Georgia. John Pemberton concocted the Coca Cola formula in a three legged brass kettle in his backyard. The name was a suggestion given by John Pemberton's bookkeeper Frank Robinson.

Eye Candy.

2009-02-01T12:27:00.002-05:00