Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Cindy Stroemple

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I am honored today to write a post about my friend and foodie tattoo artist, Cindy Stroemple. She is a great person (one of the funniest women I know!), an amazing tattooer, and someone I am always happy to see! Read on and do not forget to check out her mouth-watering recipes!

My name is Cindy and I became a tattoo artist in 1980. I was a regular 18 year old getting tattooed and hanging out at the tattoo shop almost everyday one summer before work…I worked as a waitress. I got tattooed on a regular basis and became good friends with my tattoo artist. Before I new what was happening I was asked if I wanted to learn how to tattoo. I said yes and here I am 32 years later. I had a talent that I didn’t even know existed. I consider myself one of the lucky ones because I got to apprentice under the late Peter Poulos. He was like a second father to me at the time. I had moved to Denver as a young teenager from Miami Florida and that’s where my career started. My first tattoo I did was Woody Woodpecker on an old friend. I was lucky he had a lot of friends that I was able to practice on. There were very few female tattoo artist when I started. It was pretty much a predominantly male profession and was kinda tough in the beginning, but I learned to be tough and learned how to gain respect as a woman in the industry. From there I moved to NY to continue to work for Peter Tat 2. After 15 years I decided to move back home to Miami and ended up working at Tattoos by Lou. I ended up meeting the love of my life there my husband and moved to Cleveland and now I still tattoo and manage Tattoo Faction.

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I’ve always loved to cook and do so for my family. I’m not a fancy cook and don’t usually use cook books to cook. I work full time so I generally stick with simple traditional cooking. Simple,quick and easy. I pretty much like to grill all my food but I live where it snows and gets cold so I can’t always use the grill. I cook whatever strikes my fancy at the time. Meatloaf,Ribs,Steaks,Chicken and more in winter Chili,Chicken and Dumplings and so much more.

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I’m not into fancy cooking so I don’t follow the food shows or chefs. I learned to cook watching my Mother and Grandmother and they were simple cooks. Not like the chefs today but I do enjoy all the fancy foods when we go out. I leave the fancy cooking for my times out to dinner. I’ve only tattooed a couple of chefs  in my career. But nothing that I really remember as far as food tattoos. I have noticed a lot of chefs are heavily tattooed and probably because they work in an industry that doesn’t shun tattoos. I personally believe more people would be heavily tattooed if their industry allowed it. But that’s just how it goes. Tattoos are still not always excepted in the work place.photo-13

The saying….. A way to a persons heart is through their stomach. What does that make me think of? My Dad. It’s what I always think when I hear that…haha!!

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Ribs…..

Baby Backs 2-3 slabs

Cut into thirds per rack

Place on a rack inside a heavy duty metal baking pan. Put about 1/2 inch of water in pan or just below the ribs on the rack. Cover with heavy duty aluminum foil. Bake at 350 for 2 1/2 hours or until tender. Can check on them half way through if not sure how long to cook.

Once done in oven put on grill with your favorite BBQ sauce for 5-10 minutes flipping just to get that just grilled taste!!

10 sm-med redskin potatoes washed and diced into cubes. Thin layer olive oil on cookie sheet place potatoes on cookie ah get sprinkle with garlic salt/powder and parsley flakes. Bake at 350 for approximately one hour or to your liking as far as crispness. Flip every 10-15 minutes throughout the hour.

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Corned Beef

Place on rack in heavy duty metal baking pan with about 1/2 inch water in bottom of pan….season to your liking. Cover with heavy duty aluminum foil and bake at 350 for 50 min. per pound!!

Cabbage and Noodles

Coat bottom of frying pan that has a lid that fits tight with olive oil. One small head of cabbage or half of larger one chopped. Place in pan with oil and season with salt/pepper crushed red pepper optional for a little kick. Cover and simmer  til cabbage is cooked down browned and stir frequently while cooking. In separate 2qt pot boil 1/2 reg size bag of egg noodles…drain and add to cabbage mix well. Can add a meat to mix optional and make a meal in one…kielbasa, brats etc!!

Thank you , Cindy!!  Your recipes look amazing, definitely gona try them all!

You can catch more of Cindy on IG at @cindystroemple or on http://www.tattoofaction.com, definitely worth a look!

If you are a tattooed chef or foodie tattooer, contact us- we would love to feature you!

knivesandneedles@gmail.com or @knivesandneedles

Cheers!

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