Talkspacho

Deranged tidbits from a foodslut's mind

[chefoh-blog]

[chefoh-blog]

Another day, another fucking take on tater fucking tots. Fuck.

[chefoh-blog]

Kumiai Oysters #sustainable #seafood

[chefoh-blog]

I still like the bull. Is it weird if we “fix” him?

[chefoh-blog]

"Special"

Chef's special broth is not the same as Chef's "Special" goddamn anything! It's weird! Don't put anything that has to do with food in quotations. Also, "chicken" has no place in a vegan/vegetarian menu.

[chefoh-blog]

Not sure I can eat something that intelligent anymore.

[chefoh-blog]

My brain while I'm on a cleanse and working out.

[chefoh-blog]

Bar Amá

The deep happy/sadness that eating at Bar Amá brought me today is almost incredible. It was so perfectly executed that twice, I almost wanted to cry. It took me home, it brought my abuelita to me. It flooded me with memories I wasn't even sure I had relived in a long time. I will be back. This is what Food is all about to me. The sensory memory. Sometimes a new one is formed and sometimes it transports you... Highlights: Tuna Ceviche This was an amazing ahi tuna ceviche with "tunas" aka green desert pear. The balance of textures was perfect with just the right amount of citrus and spice. Reminded me of the snacks of chopped desert pear with lime and chili I used to eat as a kid. Fideo with Octopus and kielbasa Amazing! I haven't had Fideo in years (10?) a classic dish of toasted vermicelli noodles and tangy tomato sauce updated with perfectly tender octopus and grilled kielbasa. So warm and comfortable.

[chefoh-blog]

On chicken

A customer called and asked the office why we don't have chicken as an entree. And I guess originally, I removed the chicken temporarily because it sucked before. Now I think subconsciously, I've almost completely removed chicken from my menu. I didn't actively set out to, I swear. I just don't see why anyone would be like, "MMM I want chicken I went out of my way to go have dinner tonight and I want...CHICKEN."

[chefoh-blog]

On Sharks and Dating:

Me: I bought a shark :-) Her: :( are you going to kill it? And cook it? Me: Just cook it, it's not a complete shark. Her: :( :( :( Me: but it's...seafood... Her: but I would never eat a shark, I kind of dig them. :( Me: I love sharks I know more about sharks than I'll ever need to know... And, sweetie, it's already been ripped from the sea. And dragged to the market. I'm going to honor it by soaking it in the finest unfiltered Sake, dress it in Rose petals and steam it in lemongrass. Her: OK. Me: That didn't help did it? Her: it's all good babe... I think she just realized dating a Chef that will cook anything is going to be a little weird.

[chefoh-blog]

Denver Botanical Gardens

[wildcat2030]

Designer Gabriele Diamanti has created a solar oven he calls the Eliodomestico (household-sun); its purpose is to boil saltwater to produce clean drinking water for people in places where such water is difficult or impossible to obtain. What’s unique about the Eliodomestico is that it’s been designed in such a way as to be easily built by local people, rather than elsewhere and shipped in. This way, the profits from making and selling the oven remain local. Diamanti says he came up with the idea for the Eliodomestico while visiting friends working for non-governmental agencies (NGOs) in third world countries, trying to help those in need. What he heard was that there was a great need for fresh drinking water. What he saw was that one resource they all seemed to have in common was lots of sunshine, which of course got him thinking about using solar energy to distill water. Boiling salt water to create steam that collects on a surface and then drips off as fresh water isn’t new, it’s a technique that’s been around for thousands of years. What’s new here is the idea of using the sun and no moving parts to boil the water using materials available almost anywhere. (via Designer creates solar powered oven to cheaply freshen salt water)

[chefoh-blog]

Amazing!

[wildcat2030]

A must watch:

Jacob Barnett is an American mathematician and child prodigy. At 8 years old, Jacob began sneaking into the back of college lectures at IUPUI. After being diagnosed with autism since the age of two and placed in his school’s special ed. program, Jacob’s teachers and doctors were astonished to learn he was able to teach calculus to college students. At age nine, while playing with shapes, Jacob built a series of mathematical models that expanded Einstein’s field of relativity. A professor at Princeton reviewed his work and confirmed that it was groundbreaking and could someday result in a Nobel Prize. At age 10, Jacob was formally accepted to the University as a full-time college student and went straight into a paid research position in the field of condensed matter physics. For his original work in this field, Jacob set a record, becoming the world’s youngest astrophysics researcher. His paper was subsequently accepted for publication by Physical Review A, a scientific journal shared on sites such as NASA, the Smithsonian, and Harvard’s webpage. Jacob’s work aims to help improve the way light travels in technology.

Jacob is also CEO and founder of Wheel LLC, a business he started in his mom’s garage, and is in the process of writing a book to help end “math phobia” in his generation. Jacob’s favorite pastime is playing basketball with the kids at his charity, Jacob’s Place. It is a place where kids with autism are inspired every day to be their true authentic selves…just like Jacob.

[chefoh-blog]

Wow. A definite must watch!

[chefoh-blog]

After Surgery George wasn’t quite sure where he stood :)