Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the category “Dessert”

Love Is In The Air!

 

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Love is in the air, Lizette Gonzalez and RL Boyd are getting married! Why is that of any relevance to knives and needles, you might ask? Because they met through this blog! Lizette is an uber-talented baker and I interviewed her last year. We follow Chef RL Boyd on instagram and have featured some of his mouth-watering food photos. RL saw Lizette’s Knives and Needles blog interview, took one look at her beautiful photos and requested her friendship on IG. IG led to Fb friending which led to chats, long phone conversations and finally leading up to a love at first sight meeting (Lizette lives in Vegas, RL in D.C.)!
Please check out LIzette, RL, their food (respectively), and of course their tattoos!
Congratualtions Lizette and RL, we wish you an eternity of happiness and love!!

Thank you for sharing your story with us!!

You can catch more of Lizette and RL on their IG’s

Lizette Gonzalez: @l1zzyg03

RL Boyd: @jefeosito

Enjoy!

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LIzette Gonzalez

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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!

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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.

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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.

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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.

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“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.

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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.

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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.

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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.

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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 : ) !!

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Lizette shared an amazing recipe; check it out, try it out, tell us about how it went!

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Baguettes with a Twist

Poolish Prefrement

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

Baguettes

Poolish

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

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Thank you Lizette again! You can check out more of Lizette and her creations at:

IG: @l1zzyg03

FB: http://www.facebook.com/lizette.gonzales.311

If you have a food tattoo or recipe you would like to share, please contact us at either

knivesandneedles@gmail.com or @knivesandneedles on IG.

Cheers!!

Steve Looney

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Steve Looney and his family are our family. He is an incredibly talented tattoo artist (he does some of the best Polynesian tattoo work out there!) and every time I see something he is working on I am blown away! But his many talents extend way past the doors of Pacific Soul; his tattoo studio out in Honolulu, Hawaii (I know, right?! Uh HEAVEN!).

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One of the many talents Steve has is that he is one of the best grillers I have come across in my many years of cooking professionally. His teriyaki burgers rule and his short ribs are the stuff legends are made of. Taki and I (and any fortunate friends we bring along) are so spoiled when we visit them on the island.

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We always the best and most interesting food whenever we visit, from coconut crab (a land crab that eats coconuts, Google them- you will be amazed!) to the above-mentioned grilled treats. Thank you Steve and Dani!!

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Check out Steve’s Samoan BBQ recipe and some of this incredible tattoo work!!

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Steve’s Samoan BBQ

This is for a small bbq (2-4ppl) so multiply recipe for larger bbq parties!

3/4 gal. Aloha Shoyu (soy sauce)

4-6 cups water to dilute shoyu

2 1/2 cups sugar or more or less to taste

Sesame seed oil 3 heaping tbl sp.

Fresh chopped Ginger or minced in a jar 1 heaping tbl sp.

10-15 chopped cloves of garlic

1 lrg. Yellow onion chopped

1 lrg tray of boneless chicken thighs (about 20-25 pieces) from Costco’s or Sam’s Club

1 lrg tray of short ribs (about 20-25 pieces) from Costco’s or Sam’s Club

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In a large pot pour shoyu and water and add all ingredients. With your hands squeeze and mash up the ingredients in the shoyu mix. This releases the flavors in the shoyu. Then put it on the stove and turn to med and let simmer for about 5 min. After simmering, pour in to another pot so will cool down faster. Add chicken about half full in 2 gallon ziploc bags as well as ribs in it’s own bags halfway full. After it cools down pour marinade in large 1 or 2 gallon bags with chicken in it. Then in a 1 or 2 gallon bag for ribs to fill just over the ribs and chicken.

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Refrigerate for at least 4-6 hours or even overnight.

Grill over mesquite charcoal or Kiawe wood for best flavor till fully cooked

Prep time for marinade: 15-20 minutes about 30-45 min for marinade to cool

Cook time: 1-2 hours depending on heat of charcoal

Feeds about 20-25 or about 10 Samoans maybe less if over 300 lbs.

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Enjoy!!

Steve

Thank you Steve for the bbq inspiration!!

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Check more of Steve’s tattoo work at:

Pacific Soul Tattoo

320 Ward Ave. #215

Honolulu,HI 96814

808-589-1996

www.pacificsoul-tattoo.com

If you Have a recipe or food tattoo you would like to share, contact us! knivesandneedles@gmail.com

We would love to promote your work in the kitchen or in the studio!

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Thanks for reading, have a great day!!

Tattoo Tuesday!

Ryan Davidson gave us this rad sandwich for Tattoo Tuesday!

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“Rob Nuñez did it back in 2006. Was my last day as the shop guy at HB Tattoo, and I wanted a food tattoo from him. He asked me what I liked to eat, I said ‘chicken sandwiches’, and that was it.”

Thanks, Ryan!

If you have a food tattoo you’d like us to show on Knives and Needles, email a photo of it along with artist credit and a little back story to knivesandneedles@gmail.com

Tattoo Tuesday!

My good friend Christie Walker has a few adorable food tattoos. The cupcake was done by Lindsey Carmichael, and the fruit was done by Dan Smith

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Thank you, Christie, for sharing your food tattoos with us! Check out her blog, http://fitlittlefoodie.tumblr.com/ for some healthy cooking ideas!

If you have a food tattoo you’d like us to show on Knives and Needles, email a photo of it along with artist credit and a little back story to knivesandneedles@gmail.com

Luke Wessman

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Growing up in a rough part Oceanside, California, Luke Wessman had a hard road to travel to get where he’s at today. Years of hard work, and artistic talent, have built him and his “traditional gangster” style of tattooing quite a reputation in the tattoo and art communities from coast to coast. Now a fixture at Wooster Street Social Club in New York City, Luke stays humble and sticks to the work ethic that got him to where he is today.

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I was so stoked to hear that this self made gentleman wanted to share some of his experiences and tattoos with our readers. Thanks, Luke!

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Brynne Palmer- How long have you been tattooing, and how did you get into it?
Luke Wessman-I’ve been tattooing almost 15 years now. My older brother’s friend Jason was tattooing everybody in the neighborhood out of his home, and I started getting tattooed by him at 16. He eventually got a job at a newly opened tattoo shop in our city and it was there that I met some other artist and friends that eventually brought me into the life, forever changing it.

BP- What was your first tattoo, when did you get it and do you still have it?
LW- My first tattoo was “Wessman” in Old English across my shoulder blades 18 or so years ago, unfortunately it was covered years back when I started a full back piece. I say unfortunately because the older I get the more I cherish the old ones, but the memories are still there.

BP- What is your fondest food related memory?
LW-Getting the desserts at this homeless shelter we used to eat at as a kid “Brother Benos” That and the donut plate that was out before church started on sundays when I was little.

BP- Your career takes you all over the world, do you have any standout culinary experiences or funny stories from your travels?
LW- I was with some dear friends in Milano, Italy for a tattoo convention, we all went to eat at this little restaurant (Italian of course) and this rude server could not grasp that my friend Manako was vegan and what that meant, we literally almost got into a fist fight with this guy in this crowded restaurant because my friend Manako wanted to send back the cheese filled french onion soup. Another memorable food moment, and more positive, was watching my dear friend at the Aspen food and wine festival do sushi at a SWS party and later hearing Chef Nobu Matsuhisa say to him “I hope we can work together one day” which ment a lot to my friend, which means a lot to me.

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BP- Now living in New York, what are a few of your favorite places to eat? Any good go to date spots?
LW- I have a few spots I frequent often, one is called ‘Sons Of Essex” the other is “Schiller’s Liquor Bar” both in the Lower East Side where I live. I get treated very well at both and only a very special lady will I bring to either.

BP- Are there any restaurants in your hometown you really look forward to when you get back?
LW- Yes, one of my oldest friends Rob Ruiz is head chef at a sushi spot called “Harney”, It’s the best sushi I have ever eaten, served by one of my dearest friends, in the city I grew up in, win win.

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BP- Do you have any chef clients, and if so what have you tattooed on them?
LW- I do, I suppose the most notable are, my friends Rob Ruiz whom I have done a lot of work on, and Chef Rick Tramonto I did a big Hammer Stahl knife on his forearm. There is a cool video of me tattooing it on Rick on my site.

BP- Have you noticed a correlation between the tattoo and culinary industries?
LW- Oh yeah big time, it seems to go hand in hand. Most chefs I have come across have many tattoos, it seems to be a big part of the chef culture. A lot of passion and struggle in the kitchen. The average people have now idea how hard those guys work back there.

BP- What is your favorite thing to cook at home, and could you share the recipe with our readers?
LW- Well now being a bachelor these days, I’m not really cooking too much in my little NY kitchen, I think the most elaborate meal is like a peanut butter and jelly on a toasted bread, and a wide verity of cereals. For dessert I like to eat a Hershey’s chocolate bar with Nilla wafers and some milk.

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For more of Luke’s work, check out lukewessman.com!

Star Wars, Tattoos, and Wookiee Cookiees

Star Wars and I go back a long time ago, not so far way. I grew up in a household that loved the trilogy, and have so many fond memories of it intertwined in my childhood. This photo is my second birthday party, my parents dressed up in homemade costumes!

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After all these years, Star Wars has always been a big favorite of mine, and as the years fly by it only seems to be growing more and more popular! So it’s no surprise that I have been getting more and more requests for Star Wars tattoos. These are a few I’ve done recently….

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After working on my latest Star Wars tattoo, I wondered how I could relate this phenomenon with our blog, and it dawned on me…Wookiee Cookiees! As a few real big nerds like me would know, Chewbacca’s home planet of Kashyyyk exports wheat flour, so I decided to make an appropriate cookie recipe for you to try, hope you like it!

Wookiee Cookiees

1 1/8 cups wheat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup room temperature butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
3/4 tsp vanilla extract
1/2 cup crushed up milk chocolate covered almonds
1/2 cup milk chocolate chips
1/2 tbsp coarse sea salt (to set aside for later)

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Preheat oven to 375
Mix together flour, baking soda, cinnamon in a separate bowl
Thoroughly mix butter, brown sugar, and granulated sugar in a large mixing bowl
Beat in egg and vanilla
Add the flour mixture and stir with wooden spoon until blended
Stir in crushed chocolate covered almonds and chocolate chips

Scoop rounded tablespoons full of dough placed 1″ evenly apart on baking sheet
Sprinkle a few large crystals of coarse sea salt onto the top of each ball of dough
Bake for about 10 minutes or until golden brown
Let cool completely, yields about 16 cookies

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Enjoy with a big tall glass of milk!

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xoxo, Brynne

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