My friend walked into my kitchen and said, where are you gonna store 70 pounds of duck legs? Um, in mah belly! 37 hour process for great duck confit. prepare salt, cook low temp for 13 hours. finished 20 pounds, 50 more to go! time to find some pinot noir. This is one course for …
The official opening of our restaurant BESTIA (November 23, 2012) is preceded by 4 weeks of Test Kitchen – a fun social event that brings a different chef every night. Chefs ranging from Louisiana, to Baja, Mexico to our home town of Los Angeles come to cook in the new restaurant space, located in the booming Downtown …
Every hunt is different. Every sunrise and sunset – beautiful. I LOVE the hunt!!!!! Whether I come home with something or not. This was the landscape I saw Monday at sunset. Bow in one hand, camera in the other. Endless rolling hills. It was pretty awesome. Imagine seeing it in person. click to enlarge …
The Acunto goes to +/- 1200 degrees. It weighs close to 3000kg and is a monumental piece of equipment and a work of art. We had to use a crane to drop it in the restaurant since it wouldn’t fit in the front door. Bestia just got approved by the health and fire departments, so …
Read more “Breaking in the Acunto Pizza Oven from Naples! Pictures and Video (HD) from Bestia”
“Why do you think I’m getting fat, I eat pizza every day for the last 16 months trying to perfect the dough.” ~Perfectionist & Chef Ori Menashe, Los Angeles in March, 2012 For the last 9 months, I’ve been fundraising with, photographing for, and watching the development of a project of one of Los Angeles’s …
Welcome to my toolbox 10.1.2012, in pictures These are some of the tools I use to catch, then cut up my dinner. Sumora is my Spearfishing company. Sumora Stealth Spearguns (great for hunting reef fish) Sumora Apex Spearguns (designed for bigger fish) (roughly 5 pounds) We teamed with 11x National Champion Tommy Botha to build …
You know when they have a fishing show on TV? They catch the fish and then let it go. They don’t want to eat the fish, they just want to make it late for something. -Mitch Hedberg A few notes from earlier years – On Fish. June 2007: The tailor Al down the street says …
“As Life’s pleasures go, food is second only to sex. Except for salami and eggs. Now that’s better than sex. But only if the salami is thickly sliced.” -Alan King, Comedian Thought: If I could rewrite the rhythm and harmony that the salami sang to my belly when my teeth dug.. Thought: Pavarotti, I’m sure, ate a …
The taste of Abalone, namely, its taste in proportion to its astronomical price, was a bewilderment to my childhood days as a Kumon arithmetimagician! Upwards of $75USD/ pound gross weight, a single abalone would fetch in the $300-500USD+ range for some chewy, braised, doused in cornstarch and mushroom XO sauce. But was it the lack …
Lately, I’ve been trying to stock my freezer with things other than hotpockets and frozen corn dogs. Hungry Man Meals just aren’t cutting it anymore. It’s nice to have something always on hand that is tasty, quick to make, and home-made. So as I move boar legs left and Nilgai hams right, I’m excited to …
If you were to come and tell me that there were a better Mac and Cheese than Kraft’s Cheesiest, I’d send you to the mental institution. You Crazy! The Mac and Cheese I grew up with? The one so close to my heart that even my Chinese mother could not pry me from with her …
The other day, I went to the largest distributorship of Maine Lobsters on the West Coast, and toured the magnificent, home-depot sized facility. The processing plant calls for its own on-site USDA Inspector to regulate the issh, carrying tight controls over the bacteria levels, the temperatures, and everything else that would improve the health and …