wolvesmouth

coconut water glass...

coconut water glass...

i was thinking about doing a play off of pina colada but i got over it about 5 seconds after i thought about  doing it. heres the recipe for this. pretty basic start but fun i guess.

 

 coconut water glass.

          250 g young coconut water.

               28 g pure cote b792

    tt citric acid

                tt salt 

                      tt caster sugar

 break top off coconut pour. measure out liquid add in everything except pure cote. mix and strain through chinois to make sure you have no debris from coconut water or broken coconut shell. blend on high with a good blender. once mixture add pure cote while mixture is spinning, it likes to glop up a little bit so make sure to not turn off the machine and add, add while its blending. blend for 4-5 minutes on high. strain again and let bubbles subside. pour onto a sheet of acetate. let dry at room temp for a leathery like texture to wrap things then dehydrate again or speed it up and put in oven on lowest setting which will make it more crispy and will yield a product that cannot really be wrapped unless you hover over your oven every so often to check the texture. takes about 15-20 hours to dry at room temp. peel off acetate then from there you can put whatever dry goods into it and dehydrate til its crsipy like glass. have fun. keep it real.

fresh...

  every couple days i go see my fish guy and pick up whatever looks the best for that day. this is an amberjack. it was really effin good.

few pics...

heres a shot of the honey and cornbread ice cream with corn bread pain purdue pickled watermelon rind bacon and waermelon. trying to make perfect quenelles when you have to do 10 plates right then is pretty difficult. this dish is really kind of what a lot of my cooking is, its usually a blend of the pastry side and the savory side since i have worked in both. this dish is more of hot cold and room temp, sweet salty and sour, creamy crunchy and slightly chewy.

heres the foie with sweet ad sour cherries tarragon and espresso. keeping it simple. buying high quality foie whats the point of doing a ton of shit to it. clean out the lobes. seared it in this case because its most approachable for people.

few more...

her love was a vampire...

 

 

besides cooking (which constitutes a shit ton of my life) i like to paint. i was going through my closet when i got home from work and found a painting from a few years ago. it is from an art show i was in about 4 years ago. since then i have done a few more art shows but for some reason i never take photos of my shit, so i just took a quick picture of "her love was a vampire" for the hell of it. basically every single painting that i do has to have some turquoise in it, i am obsessed with this color (which dates back to a discovery of a turquoise rock i found (and carried around with me everywhere for some reason) when i was about 9 years old.) the rock is gone now in case you were wondering, i don't know what happened to it, most likely a meth head stole it thinking that he/she would be able to sell it to one of the native american art/craft stores that line every fucking corner in arizona where i grew up. anyways since my earlier days when i started painting and eventually cooking i started to want to do more with my paintings as well as food. in more recent showings, my paintings (most of my paintings now are reverse oil on glass) have been married with scents, so that when you walk by you can smell the painting. for example i have a painting that is called "lady lavender" so when i had it up i put this tray underneath full of lavender and lavender oil then poured hot water into the tray and well as rubbing the frame with the scent so when a person walks by it, it punches them in the face because its something that is unexpected. there is a new project that i have been thinking about the last few years but i haven't had the time to or the help to see it through. i want to either paint or collaborate with an artist and have every piece match with food, so say you have 15 paintings in the gallery, then you have 15 courses which go with each painting, as well as eating them in the order of the paintings. maybe invite 50-75 people to come (most of the people who go to art shows go to look cool and get free drinks anyway so there's no point in having 300 people attend something like this, keep that shit closed up real tight.) so setting up 15 tables (one in front of each painting) with 50-75 one or two bite dishes on each table, once the food is ready and in place then tear shit up, now if we could have a dj that could design music to go with the food it could be an experience of all the senses, that would be amazing. to do this would be a lot of work, but it would be well worth it. i am sick of typing and i need to go eat, my doctor told me i need to gain 5 pounds, i am almost "malnourished", i say its a bunch of millarki.

tomato water gelee...

so here is the finished dish made from the tomato water. its pretty basic but it was a tasty dish and the tomato flavor was intense (seasoning at the beginning makes a big difference in flavor, it takes something one dimensional and makes it three dimensional)

to finish the dish i popped it off with thai basil flowers, purple basil, lime mint, basil, heirloom tomato, minus 8, pepper, fleur de sel, and olive oil. i slurped it up reeeaaaalllll ffaassssttttt.

tomato...

here in l.a. we are still getting some pretty bangin tomatoes, i am not sure how good they are on the east coast right now but i am sure the season is beginning to change over there as we do not really have "seasons" over here, yes we have fall but it's not really fall, winter is winter but not by most peoples standards, spring is amazing here, and summer is, well, hell most of the time, but these tomatoes are worth it dammit. i went by the farmers market this morning to pick up some heirlooms, last week i asked the guy selling them if he would save me the tomatoes that were jacked from falling, shipping, and just getting old and bruised, he looked at me weird and said "uhhh sure, we just throw them away anyways". when i got to the farmers market today i darted over to his stand, he had a 15# box waiting. you can say i was a bit happy, these are by far the best tomatoes to get tomato water from. reason being, they are already wanting to give you their water, they are literally i pin prick away from bursting open, i came home and washed the tomatoes off then started cutting them up and squeezing them with my hands, i try not to really mash them up or treat them too roughly and i don't really like to put them in the blender, they pick up a weird oniony (not in a good way taste), plus i don't want to break the seeds because they give an off taste to the tomatoes once they are broken. i put some fleur de sel and a pinch of caster sugar to help the tomatoes release their water even more and to start the seasoning process (by seasoning at the beginning you add more depth of flavor to things). so heres the tomatoes in a strainer as i had no cheesecloth or muslin on hand.

after i let this sit a while i took the extremely clear part off the top with a syringe and put it into a separate container. most of the time i like the tomato water with a pinkish tint to it, i like the way it looks on the plate when its gelled to almost the texture of the gel where the seeds are inside the tomato naturally. if you are doing over a long period of time you should put it into a fridge and let it drain naturally, don't force any pressure onto your tomatoes, just let them drain gravity. by putting them in the fridge the taste will not be as strong as the fridge will kill some of the sugars but its better to be safe about it, i try to get it done as quick as possible so i don't have to refrigerate it. once the tomato water has drained you will have a clear water like liquid that will be the essence of the tomato, its a lot of work and patience but this shit is bangin'.

i had a lot more than this but i am in the process of adding gelatin to it, i add gelatin in different amounts depending on what kind of result i want, if i wanted to do a consomme, i may add a little bit to give it some body, or i may want to loose gel but i want it to melt on the tongue instantly so i will add a bit more, and i may want a firmer gel so i add a bit more. i use gelatin as opposed to agar because gelatin melts at a way lower temperature and i like texture it gives the finished dish more than agar would provide. agar is more of a firm gel but in conjunction with gelatin will make some pretty good films. for this tomato water gelee i used:

       TOMATO WATER GELEE...

             250g tomato water

      tt - fleur de sel

          tt - caster sugar

                     3 sheets gelatin

 bloom your gelatin. take tomato water and put into pan (no aluminum) adjust seasoning. stir with a spoon, no whisk, put on low flame to heat it up to little over 90F. don't cook it, it will change the raw flavor. squeeze excess liquid out of gelatin. put in pan with tomato water. stir and evenly distribute. place into mold or whatever is around that will hold it. let sit at room temp for a stronger gel then cool gently, do not cool quickly, it fucks up the texture and wastes the work you have put in. this recipe is a test of patience. it is simple as hell but will give you hell if you let it. i will post a picture of the gelee when its done. til then go to your farmers markets and ask them for their leftover tomatoes, most of the time they will give them to you for free or charge you next to nothing, if they don't punch them in the throat, take the tomatoes, and run.

why i am a firm believer in genocide of trash bags...

fuck these pieces of shit. yeah so basically these mother fuckers need to be hung on meat hooks and slowly stripped of their flesh, and when i say slowly i mean like come along every 20 minutes and just take a good slice off of their bicep or maybe rip off their fingers and spit in their face, these people do not deserve to breathe, seriously. fucking trash. if you can watch this shit and think its okay then i am sorry but you should be strung up too. this is the exact reason why people need to get over buying shit you will never ever ever use more than once and start supporting farmers who actually raise animals humanely, yeah your fucking pork chop may not be 89 cents a lb, but thats the price we should all pay for keeping things humanely raised. or you can go ahead and eat your tainted meat and develop whatever bullshit disease we can create next. people spend more money on things that don't matter and go dirt cheap on food, why this is i have no idea, its like giving your new sports car the lowest grade gas you could possibly find, the car may perform but it will never perform at its peak and will eventually develop problems and crap out, maybe instead of buying the coolest dvds, going out drinking with your buddies, and lifting your truck with those new $10,0000 shocks no one has yet you should think about how none of this crap matters when you're dead because of some disease. eat it up.

sorry i haven't posted lately i've been poppin' and lockin'...

forildo.