Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the category “cocktails”

Dominic Ramos!

Today we have the talented Dominic Ramos…

So read on!!

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Hello my name is Dominic Ramos; I’m a cook who has obtained an Associates Degree in Culinary Arts from The Art Institute of San Antonio. I currently belong to a club that goes by the name Cutthroat Culinary. We are a worldwide group that believes in the passion of cooking. The passion of cooking, and tasting the most wonderful foods began immediately after I cooked my first egg at the age of six.

Molly: How long have you been a chef?

Dominic: I don’t consider myself a Chef, as a chef to me is a title that is earned, and may take many years to gain the respect required in being called a Chef. I am just a cook.

M: Where do you work now?

D: I own a food truck, Gourmet on the Fly. We have been in business for almost one year. I love being my own boss and I love that I make my own hours.

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M: When did you start getting tattooed?

D: My first tattoo, along with several others, was a homemade one a cross and the word “mom” on my left hand. It was about 10 years ago when I experienced my first professional tattoo.

M: What was it and do you still have it?

D: My first professional tattoo was a dragon on the inside of my right arm, I do still have it, and it still looks new. I couldn’t believe that I was spending hundreds of dollars on a tattoo, but it was well worth a thousand dollars.

M: What is your favorite piece and why?

D: My favorite piece is my Chef tat. Two reasons why: first, it was a cover up and second it represents me.

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What drew you to tattoos initially?

I think what drew me to tattoos was the fact that my body would be a walking canvas. I have always loved art. Most of all my tattoos are free hand. I didn’t want to have the same tattoo as anyone else or someone having the same tattoo as me.

M: Why do you think the tattoo industry and the culinary industry are so intertwined?

D: Well both industries have artist. The tattoo artist, his canvas is the body; to a Chef, the plates are his canvas. Both industries can create beautiful, Tasteful, and respectful art.

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M: Have you noticed this correlation (or lack thereof) in your travels in other countries?

D: Yes I have.  I believe tattoos on Chefs and Artists are battle scars or small stories of their lives. Everyone has a story to tell.

M: Do you have a tattoo experience that stands out for any reason? Funny/sentimental?

D: As stated earlier about my favorite tattoo, which is the Chef one, was a cover up. I was a girls name on my arm.  Well, one of my favorite tattoo artists, Mike Adair, was going to be in Austin. I called him to setup an appointment to do a cover up. When we starting talking about what I wanted and where I wanted it; I showed him my arm with the girl’s name. He laughed and said, “I figured you would want that covered up.” It was his sister’s name and he was the one who tatted the name in the first place.

M: Any cooking advice for a novice?

D: Stay true to your heart. Your food will taste of happiness.

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M: What recipe would you suggest for our readers?

D: I would say my Avocado Cilantro dipping sauce.

Dominic’s Avocado cilantro dipping sauce

4 Avocados (ripened)

1 bunch of Cilantro, trimmed

2 lemons, juiced

1 cup of sherry wine

1 tbsp of garlic powder

1 tbsp of onion powder

1 pinch of salt and pepper

4 tbsp of mayo

Place on ingredients in a blender or ninja. Chop or blend until all corporate. Add more salt and pepper to taste. Serve or chill covered.

 

Thank you Dominic!

If you have any food tattoo photos or recipes you would like to share, we would love to feature you!

knivesandneedles@gmail.com

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A great summertime cocktail

With the weather warming up and the abundance of sunshine, I’d like to share a quick recipe for a great summertime drink. The Caipirinha is the national drink of Brazil. It’s origins in São Paulo, the drink has been gaining popularity with the increasing availability of quality Cachaça (sugar cane liquor). I like it due to it’s simplistic yet very refreshing qualities. I made a few for me and some friends, next thing you know we’re all three drinks deep!

pitu cachaca

So for my variation I used Pitu Cachaça Rum that I got from the local BevMo.

What you’ll need to make one serving:

  • ½ lime cut into quarters
  • 2 table spoons of sugar
  • 1½ ounces of Cachaça (if you can’t find any, you can use other clear rums or vodka)
  • crushed ice
  • a muddler

First add the limes and sugar to a rocks glass and muddle them until the limes release all their juices. Add the rum and top off the glass with crushed ice. Pour all the contents into a shaker and shake for about 20 seconds. Then pour everything back into the glass and garnish with a slice of lime.

Like I said, super easy to make and really refreshing. Before you know it, you will have gone through a few of them! (Which is what happened to me that lead to me forgetting to take a picture of the finished drink haha)

Of course, you can add fruits to this recipe, just muddle them together with the lime. I think next time I’ll add a tangerine or mango.

Stay cool and enjoy!

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