Looks good enough to eat! Thank you Kyle!!
Send us your food tattoos or recipes, we would love to publish you!
Looks good enough to eat! Thank you Kyle!!
Send us your food tattoos or recipes, we would love to publish you!
Rob Struven is definitely one great guy and definitely one talented tattooer. He also happens to have his shop, Garage Ink, in the heart of Napa Valley, California. Napa Valley is a destination spot for foodies and wine connoisseurs as the area is known for wine making and California cuisine, notably the world-famous French Laundry and Morimotos. And Garage Ink is a tattoo oasis within this food and wine mecca. So it was only natural that I would want to write about Rob and his love for food!
Rob has a gluten allergy, so his diet can be pretty specific. It is interesting to cook for special diets or turning classic dishes into suitable dishes for specific diets. Rob is an inspiration to anyone who has to make the best out of eating a restricted diet. I always see him getting creative and it never looks as if what he is eating is boring or flavorless. What a fun and rewarding challenge!
Rob’s wife, Ginger (who is of Italian decent), was kind enough to give me an old family recipe to share with your guys today. She has done an amazing job transforming this family heirloom recipe into something gluten free and organic. Go Ginger! Please read on and check out this delicious recipe for gluten free and organic spaghetti with meat sauce, you wont regret it!
Gluten Free, organic spaghetti and meat sauce
1 pound ground beef
1 medium yellow onion
1 large bell pepper or 2 smaller ones
2 14oz jars diced tomatoes or fresh tomatoes if available
8 oz crimini mushrooms
7 oz jar tomato paste
4-6 large garlic cloves
4 tps worcestershire sauce
2 tsp sugar
2 tsp chili powder or more if you like heat
1 tsp salt or to taste
2 tsp pepper or to taste
2 bay leaf
Fresh shaved or grated parmesan cheese
Brown ground beef with minced garlic, drain.
Sauté bell peppers and onion in olive oil.
Combine meat, bell peppers and onion in large pot. Add tomatoes, tomato paste, worcestershire, all spices and mushrooms.
Simmer on very low heat for approx. 3 hours, stirring frequently. Tastes even better the next day!
Serve with any gluten free pasta, spaghetti squash or zucchini “noodles”.
Top with parmesan. enjoy!
Thank you so much Rob and Ginger! For more of Rob and Garage Ink, catch them at:
If you have a food tattoo or recipe you would like to share, IG us or email us at:
Cheers and enjoy!
Tattoo Tuesday by Christina of American beauty Tattoo Parlor! Thank you Christina!
If you have a food tattoo or recipe, tag us on IG or send it to us, we want to feature you!!
Hey Happy Monday everyone! I have a special blog for you today, my friend Julian Zeff. He is an amazing tattooer, the sweetest guy and his positive energy lights up the room! Check out this blog and see what Julian likes to eat and cook!
My name is Julian Zeff. I am a Tattooer in Los Angeles, California. Born and raised here in LA I grew up skateboarding, surfing, bike riding and vandalizing walls or making art around the city(you can be the judge of that). Things I do besides art are travel, surf and go to the gym. Before I became a tattoo artist I was mostly focused on graffiti and canvas art.
I first noticed an interest in tattoos simply because I was surrounded by friends who were getting them. As soon as I found someone that was willing to give me my first tattoo(while I was under eighteen), I got one. From that point on I knew I wanted to engulf myself in learning how to do it and I’ve never looked back.
I started tattooing when I was in high school. Before that I had a lot of crappy jobs, mostly fast food, with the exception of delivering pizza and working in a fabric store.
The first tattoo I did was two little doves on the lower stomach area of one of my friend’s. It was terrible. I didn’t even know how to properly set up, let alone put a tattoo machine together. I was sixteen years old, trying to learn how to tattoo but due to my immaturity, and my teachers lack of experience it didn’t work out so well.
Luckily, I was able to get an apprenticeship soon after I turned eighteen. My first tattoo during my apprenticeship was a melting slice of pizza with flies above it and a bottle of booze. It was very classy. This was drawn on by everyone that I worked with at the shop on one of the guys who was teaching me. It was a terrifying experience but a good one.
I recently finished a koi fish and peony flower sleeve on a guy who is a chef. He works at a high- end restaurant in Los Angeles but I can’t remember which one. There are probably many heavily tattooed chefs because like us they are in control of their own career destiny. They are creative and artistic, and it seems to be a no brainer that they would want to express their creativity on their body.
Not too long ago I watched a documentary called, Jiro Dreams of Sushi. This sushi chef has so much passion for his craft that he dedicates his entire life to perfecting every dish he prepares. He has a specific person he buys from for each of his ingredients. A man whose job is to only pick out the very best tuna, a man whose job is to only sell the best rice and so on and so forth. From the way Jiro prepares his food, to the way he lives his life, he is an exceptional example of someone who wants nothing more than to master their craft. It is very inspiring.
My signature dish is a high protein, low carb turkey chili, which is great in taste and in maintaining a healthy diet. I first season a packet of ground turkey with salt, pepper, garlic powder, dill weed, cayan pepper, and rosemary.
When that’s finished cooking I mix it in a crock pot with chopped onions, 1 can of black beans, 1 can of kidney beans, and a jar of delicious pasta sauce. Then I let them all cook together for 15 minutes on medium heat, while stirring occasionally. This is great as left overs, and to bring to work with you throughout the week.
Julian, your chili looks healthy and mouth-watering! Thank you for taking the time to write for knivesandnneedles!!
You can check out more of Julian at:
If you have any food tattoos, recipes or just want to be featured, IG us at @knivesandneedles or send us an email at firstname.lastname@example.org
Cheers and enjoy!
Corn is one of the most consumed vegetables in the world today. It can be found in everything from bread to juice drinks to your everyday hamburger meat. The general public usually does not realize just how much corn is hidden in food products. It is a concern with the growing obesity problem in this country as corn has a lot of carbohydrates and sugars. But corn is not all bad, even though an ear of fresh corn can be 100 calories, it does contain protein, fiber, folate; and vitamins C, B and beta-carone. So basically read your labels and do your research when shopping at your local markets!
A little history and background on corn
European use of corn started with Christopher Columbus’s men discovering it in what is today the Island of Cuba. They brought it back to Europe on either the first or second voyage to the “new world.” But Maize has had a very long and very rich history way before those fateful journeys. The birthplace of corn is unknown but evidence has corn pegged as native to the Americas/Western Hemisphere. The first recordings of corn pollen was around 80,000 years ago and the oldest corncobs found have been dated back 5,000+ years ago.
There are many varietals of corn. The most commonly used in cooking in America today is sweet corn; other varieties are dent corn, waxy corn, pod corn, popcorn, flint corn, amyl maize, and flour corn. Dent corn is used mostly for feeding livestock and used for making industrial products and popcorn is a type of flint corn.
Traditionally, the whole corn plant was used for nutrition; clothing; household objects like mats, shoes or baskets. Native Americans found that maize could be grown and harvested with little to no damage to the soil and so it was grown in fields near villages and houses. It was genetically developed over time from a grass called teosinte about 7,000 years ago and became
Today corn is used extensively in artificial sweeteners (corn syrup); food for poultry/livestock; food for humans; and various chemical products such as insulating materials, adhesives, explosives and many more products.
Outside of the US, Canada and Australia, corn means any cereal crop. Also the word, maize, comes from the Spanish version of the indigenous Caribbean peoples word for the plant, maiz.
Thank you for reading today’s blog post, I hope it was entertaining and informative!
Send us your food tattoos and recipes, we would love to feature you!
Photo by the lovely Michelle Roberts!
Done by @rhyspaku_tattoo who works in Australia!! This looks good enough to eat, thank you Rhys Paku…!
If you have a food tattoo or recipe you would like to share, send it to us at email@example.com or tag us @knivesandneedles
I am super stoked to introduce Lizette Gonzalez today! She is an incredible talent, a beautiful girl and a woman who knows whats she wants! Check out her interview and get inspired to bake your ass of!
Molly: Tell us about yourself, background and what you are doing now.
Lizette: My name is Lizette Gonzalez. I am a Chef de Partie (Pastry), residing in Las Vegas but originally from Rosemead, California. I’ve been baking since the age of 6. I grew up baking and making cakes galore with my mom in our kitchen at home. She has taught me so much. It’s because of her, I am the gal I am today. I am a proud member of Cutthroat Culinary. The ideas, convictions, and passion this group has towards the art of what we do amaze and inspire me every day. I’m currently in the process of starting my own cake business, and possibly a catering business on the side. I am not your average person, I am different. I know who I am and what I want. Every day I am challenged, I learn, and I continue to grow. Every day I am that much closer to achieving my dream.
M: Wow! Strong-minded person, very cool! When did you start getting tattooed?
L: It was the summer of 2004, I was 19
M: So what was your first tattoo?
L: It was 3 little music notes, the size of a quarter. Later on it became part of a musical piece.
M: What inspired you to get it and to get more?
L: I was anxious and nervous about my first tattoo, I did not just want anything, and it had to have a story… a meaning. This may sound cliché, but it is very true. Music has always been a part of my life since day 1. In all that I do I’m always surrounded by music. I listen to almost everything and anything. From my rock ‘n roll and jazz, to hip hop and alternative. And let’s not forget my Mexican music. From this the ideas of self expression bloomed.
“A picture is worth a thousand words”. All I ever wanted to do was to tell my stories. Show the world how and why I am the person I became to be. So much thought has been put into each piece as well as the placement. For example; My “smile” tattoo created by my beautiful niece, Gina, was originally drawn by her. Gina has a form of Down Syndrome. Each day that she is with us is a blessing, as she wasn’t suppose to see past 2 and now she is going strong at 25. She is my heart and she inspires me. This tattoo is very visible and those who have noticed it, smile. Not only has Gina impacted me, but those around me as well, with just a simple smile J. That joy and happiness people get from seeing this tattoo has the power to change a bad day into something wonderful. That’s more than I could ever ask for.
There is so much more to share, I’m far from being done with telling my story.
M: Very touching and interesting! Why do you think so many chefs are heavily tattooed?
L: We express our minds, our feelings, and convictions through our food. It’s our art, our passion, our story. Tattoos are another way to show our freedom to express our ideas and emotions through another form of art. It’s a beautiful thing.
M: Do you own any tattoo magazines, if so which ones?
L: Inked and Tattoo. On Facebook I’m following Addicted to Ink, and Inked and Sexy, and Women with Ink.
M: Nice! Who do you admire in the tattoo industry? Do you have a tattoo done by him/her?
L: Tim Mueller of Tim Mueller’s Secret Tattoo and Charly Reynoso of Black Diamond Tattoo. These two artists have a gift in what they do. I’ve been blessed to have crossed paths with these guys and be able to call them friends. I have gotten work done by Charly, and I’m currently getting work done by Tim. It’s amazing to see them work. Without having to say much they know the ideas and concepts of what I want, and with that I allow them to have the freedom to add their artistic twist to the piece.
Thank you Lizette!! Its always nice to interview talented people who have something to say and thank you all for taking the time to read our little blog : ) !!
Lizette shared an amazing recipe; check it out, try it out, tell us about how it went!
Baguettes with a Twist
Bread Flour 5.5 oz
Hi-Gluten Flour 5.5 oz
Water 11 oz
Fresh Yeast 5 grams
Combine bread flour, hi-gluten flour, water and yeast. Mix until water is incorporated and the consistency is smooth.
Cover product so that it does not form a skin.
Ferment over night in walk-in
Star Anise ¼ tsp
Honey 1 oz
Vanilla Extract 1 ½ tsps
Salt 1 TBS
Cranberries 5 oz
Cinnamon 3 tsp
Poppy Seeds 3.5 oz
Infuse ¼ tsp star anise in half of the water.
Combine poolish, water, water infused with star anise, yeast, bread flour, honey, vanilla extract and salt. Mix at a low speed for 3 minutes (scrape bowl after 2 minutes)
Continue to mix dough at a medium for 2-3 minutes.
Divide the dough into three equal parts. Add ingredients as follo
Dough 1: Add 2.5 oz cranberries
Dough 2: Add 2.5 oz cranberries and 1 ½ tsp cinnamon
Dough 3: Add 1 ½ tsp cinnamon
In a well-oiled container, cover each of the three doughs, with plastic wrap, and ferment in a warm environment until the internal temperature reaches 75ºF. Stretch and fold after 45 minutes. Total fermentation will be 1.5 hours.
Once fermentation is complete, scale 4 equal strands from each of the 3 doughs (making 12 strands all together). Spray strands from doughs 1 and 3 with water and cover with poppy seeds. Pre-shape into mini baguetttes and let sit for 20-30 minutes, covered in plastic wrap.
Braid 3 strands (one from each different dough mixture) forming 4 different loaves.
Optional Once braided, shape the braided dough into the form of a wreath. (Do this to all 4 loaves).
Proof for about 40 minutes
Bake at 400ºF (with steam). Bake for 20-25 minutes
Cool down and enjoy!!
Cream Cheese Topping
Cream Cheese, softened 16 oz
Powdered Sugar 1 ½ cups
Vanilla Extract 1 TBS
Combine all ingredients and mix until well blended
Thank you Lizette again! You can check out more of Lizette and her creations at:
If you have a food tattoo or recipe you would like to share, please contact us at either
firstname.lastname@example.org or @knivesandneedles on IG.
Brussels sprouts may not be one of the most popular vegetables, but they are one of the oldest cultivated. The first recorded cultivation of the forefather to the modern Brussels sprouts was in ancient Rome! The strain of the modern Brussels sprout was developed in medieval Belgium where it spread over northern Europe and eventually the world.
Brussels sprouts are a relative to cabbage (actually the edible bud of a type of cabbage called, Brassica oleracea), kale and broccoli. They are high in vitamins A and C and it is thought to have anticancer properties, specifically for prostrate cancer.
You can roast them in the oven, sauté them, steam them or boil them. Or try grilling them! They do not lose as much vitamins when cooked as other vegetables.
For a simple side dish just sauté them with a little butter and bacon or roast them in the oven with salt, pepper and a little olive oil (450 degrees F for about 15-20 minutes), super simple and delicious!
Choose sprouts that are green and fresh looking. The right ones to pick should have tightly compacted leaves with the whole bulb feeling dense and heavy. Store them in the vegetable drawer of your refrigerator.
Thanks for checking in today and enjoy!
Photo by Michelle Roberts
Send us your food tattoos and recipes, we would love to publish them!! email@example.com
The last time we were in LA, Taki and I went to Sunday brunch at Chuey Quintanar’s house. Chuey’s wife, Violet is known for her breakfasts, and I knew we were in for a true treat! Violet made us her homemade Mexican quesadillas. I have never had quesadillas like these before (And haven’t since either now that I think about it!). The tick, round, hand-made quesadilla was stuffed with cheese and potato then folded in half and pan-fried to a delicious crispiness. We topped them with more cheese, guacamole, sour cream, sliced radishes, lettuce and salsa. Unbelievable. Violet sent me the recipe the other day so I can share it with you guys. Try it and let us know how it went! Send us a photo!
I have included some other photos of Chuey’s so enjoy!
For the filling
Boil potatoes (rustic are best)
When done, mash with butter and use salt and pepper to season
You can make cheese quesadillas and cheese and potatoes quesadillas
For the cheese use the Oaxaca style cheese, shredded.
For the quesadilla you can use corn flour the Maseca brand and follow directions based on how many you want to make, directions are on the back of the package.
You will need a traditional tortilla maker for this recipe (you can find it at a local Mexican grocery store).
Once you make the dough, you roll it into a small ball (about the size of your palm) and place it in the tortilla maker (make sure to line the tortilla maker with plastic so that the dough won’t stick), press the dough and once it looks like a thick tortilla, you can place ingredients inside, such as cheese and epasote (a Mexican fresh herb) or cheese and potato. Once the ingredients are placed you can close the tortilla like you would a taco making sure that the sides are sealed.
Once you have the quesadillas, you will fry them in medium heat until golden brown using vegetable oil. When done take them out of the pan and place them in a paper towel to help drain the extra oil.
Top the quesadillas with guacamole, salsa, shredded lettuce and fresh Mexican cheese (quoi fresco); you can also use sour cream
For the guacamole
½ a lime
Diced up tomatoes
Diced up onions
Garlic clove smashed
Salt and pepper to taste
To make: smash the avocado with a fork until creamy; add limejuice salt and pepper and mix. Then add the tomatoes, onions, garlic and cilantro and gently mix.
In a pan with a bit of oil place roma tomatoes (about 3-4) cut in half and grill. Once they are done, add to a blender and puree with cilantro (about ½ a cup) 1-3 Serrano peppers depending on how spicy you want, onion (about 1/3rd of an onion and one garlic clove add salt and pepper and place in a bowl.
Thank you Chuey and Violet!!
Thank you for tuning in today. If you have a food tattoo, recipe or just anything related send us an email, we would love to feature you! firstname.lastname@example.org