Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “art”

Mathias Gfroerer

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I know Mathias Gfroerer from my days working in Dubai. He is a truly talented chef, the type of chef that was simply born to cook. I remember listening to him and his now wife, Rebecca, talk about restaurants and types of European dining one afternoon. Even though we were all so young then, they had so much knowledge on dining, restaurants and hospitality all around. The conversation that day left an impression on me, inspired me to look at dining in a different way. I wanted to learn more!

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Besides running his wildly successful organic restaurant, Gutskueche, in Tangstedt, Germany, Mathias indulges in another (rather new) hobby- getting tattooed. He states that chefs get tattooed because they tend to live this short life to the fullest, in a pure and unadulterated way. Basically chefs are creative buttheads who live life the way they without much qualms to social stigmas (my words!)

Mathias has kindly given me some amazing photos of his! He has one tip for novice chefs: Stay tasty, never stop tasting!

I hope you enjoy this tiny peek into an amazing chef’s career, life and of course tattoos!

Check out his photos below….

Cheers and thank you, Mathias!!!!

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Check out more of Mathias and his restaurant at the website, http://www.gutskueche.de, there seems to be tons going on from seminars to cooking classes- it may just blow your mind!

 

 

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Ceiran Thomas

 

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Ceiran Thomas has quite an impressive resume, having worked at some of the best restaurants in Wales, where he currently lives. I got excited when he approached me about doing an interview as I have always wanted to visit that area of England! I have heard its beautiful and I am curious about the local food. Ceiran has not only worked in the best places with some of the hardest kitchens in Wales, but was the head chef of a team of 40 at the London Games in 2012. He got started cooking with his grandmother as a child and loves butchery and considers himself a fishmonger.

Read more on Ceiran just below…. Plus his mouth-watering recipe!

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Where do you work now?

I’m between restaurants at the moment I’m awaiting the opening of a new restaurant next month with one of the great British chefs I’m currently privately teaching.

 

What got you into getting tattooed?

I think the beauty and art of it I’ve Always been creative and expressed myself and I think it’s a beautiful way to do it.

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What was your first tattoo?

My first tattoo was a rib tattoo of the welsh national anthem it’s close to my heart I’m a patriot hearing it sung brings a tear to my eye.

 

What is your favorite thing to cook?

I love cooking fish it’s amazing nothing better than fresh fish it’s just magical especially strait off the line just brings you so much closer to nature. Just simple

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What is the food in Whales like?

Its Wales and its hearty and fresh we have a lively coast so the seas are abundant with shellfish and the like we also have a very green countryside full of the best organic veg and healthy cattle, wales is famous for its lamb

 

Do you ever go to any tattoo conventions?

I’ve only ever been to tattoo conventions in Cardiff ( Cardiff tattoo and toy convention I received a beautiful dot-work sleeve and Cardiff Halloween bash where I received an epic neo traditional calf tattoo and some scarification off a legend Dr Evil)

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Who do you admire in the tattoo industry?

I can’t pick and choose in the tattoo industry to be honest I’ve seen beautiful work from world class artists and just as good from local apprentices it’s not about who’s been tattooing for a lifetime it’s about the vision of the artist

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Who do you admire in the culinary industry?

In the food industry there’s many to name a few

James Sommerin

Thomas Keller

Raymond blanc

Michel roux jr

The roux brothers

Tom kerage

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What will your next tattoo be?

My next tattoo will either be my lower knuckles or my kneecap tattooed with a neo traditional rose

 

What were the London Games like?

The London games were just alive the only way I can describe it just non stop I worked 17 hour days strait for the games and then 13 hours a day in the rest days between the Olympics and the Paralympics and then back to 17 in the Paralympics it was full on but I miss it

 

Ceiran has generously given us one amazing recipe, check it out and let the hunger pains begin!

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Crab and Scallop Lasagne with Chive Bureè Blanc 

.400g fresh white scallop meat (white only)

.480ml fresh double cream

.Pinch of course sea salt and cracked black pepper

.430g white crab meat

.aprox.500g fresh Pasta dough

 

For the sauce –

Small handful of chives

Block of unsalted butter (cubed)

40ml white wine

40ml white wine vinegar

2 shallots

20ml cream

 

Roll out pasta sheets and rest between cling film sheets in the fridge

(Can you ready made sheets but these much be cooked aldenté before you build the lasagne)

 

Pick threw your crab meat for any shell.

Blitz your scallop meat in a food processor and add your crab meat.

Slowly add your cream and seasoning, put in a piping bag and rest in the fridge for 10 minutes

prepare your lasagne in metal rings

First layer a pice of pasta cut to size in the bottem then pipe your scallop mix about 10-15 mm and add another sheet then another 10-15mm of mix then a final sheet

 

To cook steam over boiling water for 8-10 mins with a lid

 

For the sauce 

Dice your shallots fine

Add your white wine and vinegar to a pan and reduce add shallots and reduce till there is allmost no liquid in the pan then add cream and reduce further till thick move to a low heat and slowly whisk in your butter cubes

Chop your chives and add to the sauce

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Garnish with wild mushrooms if available and fine and micro herbs

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Thank you Ceiran!! Incredible food and great tattoos!!

You can catch more of Ceiran and his food on his Instagram, @theinkchef

 

If you would like to be featured on our blog, please email us or tag us!!

knivesandneedles@gmail.com

@knivesandneedles

Cheers!!

Grime

Grime, Grime, Grime. One of the best tattoo artists in the world! On the slim chance you have not heard of him, he has a shop called Skull and Sword in San Francisco. He is widely known for being a renaissance man of tattooing (and art in general!). What I mean by that is that man consistently crushes any tattoo or style of tattoo requested of him no matter what it is. Grime has created his own style in the process, one that cannot be imitated or replicated although many have tried and failed. Basically you have to see his work for yourself to understand what I am talking about and I highly recommend checking him out!

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But today that is besides the point. Today we are talking Grime and his food! Mr. Grime can also cook (…renaissance man…) and he occasionally sends me photos of his dishes. They always look amazing. The other day he sent me a particularly mouth-watering photo of his pan-fried salmon filet with an oven-roasted yam and sautéed spinach garnished with raisins, pine nuts and a balsamic glaze. That photo had me seriously second-guessing what I had already decided to cook for dinner that night. You can never go wrong with simple yet sophisticated! Check out a few great recipes and some of Grime’s tattoo work below… Cheers!

I will try my best to recreate Grime’s recipes for you all. Try this dish for your next dinner, you will love it!

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Grime’s Pan-fried Salmon Filet With Oven-roasted Yam and Sautéed Spinach

Serves 4

Oven-roasted Yam

4 medium-sized yams

1-2 TBLS butter for every yam

Salt and pepper to taste

Preheat the oven to 400 degrees F. Poke a few holes in each yam and place on a foil-lined baking dish. Bake in the oven for about 45 minutes or until tender all the way through. When finished, place on the plate with the salmon and spinach. Split them down the middle length-wise and top with butter and salt and pepper.

Pan-fried Salmon

1 Side of fresh, wild-caught salmon (skin on), cut into filets about 3-3 1/2 inches wide (wrap the extra pieces tightly in cling film and freeze for next time)

3-4 TBLS Olive oil or avocado oil

Salt and pepper to taste

Heat up oil on a frying pan (one with a cover) on med-high. Meanwhile dust salmon filets with salt and pepper on both sides. When the oil is well-heated (but not burning or smoking), carefully place salmon filets skin-side down. Turn heat down to medium and cover pan with the lid. Cook for about 7-10 minutes on medium. Take the lid off and turn up the heat again to med-well to crisp the skin for a minute. With a spatula, remove salmon from the pan and place on a plate with the spinach and yam.

Balsamic Glaze

1c Balsamic vinegar

1 TBLS Maple Syrup

1/2 TBLS Dijon mustard

Combine all ingredients and bring them to a boil in a small sauce pan. Reduce heat and simmer for about 12-15 minutes, letting the mixture reduce until it becomes thick (it should lightly coat the back of a spoon). Set aside and let cool, it will thicken more as it cools. Spoon over salmon, spinach and yam!

Sautéed Spinach

20-30 oz Fresh spinach leaves

2 TBLS butter

2 TBLS Olive oil or avocado oil

1/8c raisins

1/8c roasted pine nuts

Heat up butter and oil in a medium-sized skillet. After butter is melted, add the spinach and sauté until the spinach is starting to wilt. Toss in the raisins and pine nuts and cook until the spinach is fully wilted. Season with salt and pepper and serve with salmon and yam.

 

Below are some fine examples of Grime’s work, and one of him racing the other day on his bike!!

Enjoy!!

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Thank you, Grime for letting me share your beautiful work and amazing cookery!!

You can catch more of Grime on his Instagram, website or FB:

@the_grime

http://theskullandsword.com

https://www.facebook.com/skullandswordtattoostudio

 

If you have recipes or food tattoos you think we would want to share, email us or tag us!!

knivesandneedles@gmail.com

@knivesandneedles

Cheers!!

 

Ryan Zale

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Ryan Zale is a very talented chef. He also loves tattoos! I got Ryan to write some stuff about himself the other day. Continue reading and see what makes this amazing chef tick! Plus he has a terrific recipe at the end…. A serious must try!

I am the Executive Chef at the Local Chop and Grill House in Harrisonburg VA. I work hard and play hard, haha. I love disc golf, gardening, home brewing, eating weird stuff and the Pittsburgh steelers. I grew up on a dairy farm in Ohio so fell in love with farm concept early on. My grandmother and mom were good cooks, so I learned a lot from them, but there always something about food that gave my pleasure in life, so I cooked a lot on my own.

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Experimenting, trying different flavor profiles, cooking for friends late-night wasted, that kinda of stuff. I went on to culinary school right out of high school knowing I wanted explore this crazy lifestyle. I really enjoy the snout to tail concept, utilizing the entire animal. Butchering is great, and the farm to table concept is what I’m really into. My first tattoo is terrible, I was 15 and it’s a stupid tribal piece with an eye ball in the middle of it. I love the creative side of artists, the passion they have. I think it makes are industry very similar, they get a human I get an animal and we transform it into something beautiful. As for tattoo artists, Andrew Connor is my favorite artist. He’s local and he’s vegan so its fun when he comes in to dine with us.

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I get to run around and make him vegan coursed meals on the fly. I don’t really read any tattoo magazines usually just cook books and food related magazines. The next tattoo I’m getting will be a Tablespoon Teaspoon measuring on the palm of my hand, I thought it makes sense! Because this a crazy industry, and you have be little nuts to do what we do for years, and inking yourself up kinda all goes as one. But tattooing and cooking are both forms of art so theirs that tie together as well.

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What Chef doesn’t want a pig tattoo on them, haha. And I have never lost a job because of having them. As for future tattoos, I’d stick with Andrew Connor. He’s a friend we have a lot in common and I feel confident with his ability’s, he’s amazing!! A dream afternoon would be me, a BBQ suckling pig, glass of whiskey and watching the Rolling Stones play in my back yard.

Any advise for novice chefs?

Yeah don’t cut yourself, hahaha.

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Peppered fried Local chicken livers with truffled ale mustard, fennel celery seed slaw with cayenne, cilantro puree and fennel fronds

Fennel slaw

3 each bulbs fennel, reserve the tops for garnish

2 each red pepper

1 each English cucumber

1/2 head green cabbage all julienne

1 bunch cilantro, rough chop

2 each lemon, juiced and zest

2 T celery seed

1 cup mayo

1T cayenne pepper

Salt and pepper to taste

Truffle mustard

1 cup whole grain mustard

1 cup Dijon mustard

2 T truffle oil

1 cup sour cream

Salt and pepper to taste

Chicken liver dredge

Bread flour and lots of cracked black pepper

Soak the livers in buttermilk, heat fryer oil to 350 degrees, fry for 3 minutes and until golden brown.

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Thank you Ryan!

You can catch more of Ryan on his IG, @ryanzale

If you are a tattooed chef or foodie tattooer and want to show off your skills, contact us- we would love to feature you!

knivesandneedles@gmail.com or @knivesandneedles

Cheers!

@

Andrew Parsons

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Chef Andrew Parsons has a pretty impressive job and loves tattoos. Read on and find out more on this traveling chef!

Molly: Please tell us a bit about yourself

Andrew: My name is Andrew Parsons age 25, currently working in Delhi India as the executive Chef of the Canadian High Commission. I grew up in Newfoundland Canada, where I started my cooking career as a dishwasher and then moved my way up. Moved to Toronto and worked in a few of the top restaurants then I ended up signing a contract for India, aha.

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M: Canada is awesome! How did you get into cooking?

A: As a kid I always found myself helping my grandmother in her kitchen, from helping with bread and or cookies…sometimes eating most of them, I just really enjoyed it. I worked in franchise kitchens in my teenage years. Even became a welder and tried a few different things but I always found myself back working in kitchens, enjoying the rush and the creativity, so I decided to stick with it and see where it could get me.

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M: Thats really cool. You currently live overseas, where else have you lived and worked?

A: I have lived in St. John’s, Newfoundland , Toronto and Calgary, now delhi India and I have cooked in all those cities except for Calgary!

M: Do you have a favorite place in the world to cook?

A: My favorite place in the world to cook I would probably have to say is on a beach somewhere in Newfoundland. Go out in the early morning, catch the freshest of Atlantic seafood and then setup on the beach with a cast iron and open fire and cook a delicious shore lunch with your friends.

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M: That sounds incredible! So when did you get your first tattoo?

A: I first got tattooed when I was almost 16 years old, went and got some stars on my hips and hid them from my family for about 2 years. Once my father found out he was pretty open about it, so on came the ink.

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M: Who do you admire in the culinary industry?

A: I would say right now in the culinary industry my biggest influences are probably Alex Atala, and Daniel Boulud and Grant Achatz.

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M: And who do you admire in the tattoo industry?

A: Right now in the tattoo industry I love looking at Myke Chambers work. His style is so unique and fresh, I would love to get tattooed by him.

M: What is your next tattoo?

A: My next tattoo would be to probably be to finish my stomach next time I’m in Toronto. I have been thinking a lot about my hands… But who knows.

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M: Hands… big step! Why do you think so many chefs are heavily tattooed?

A: I think that a lot of us are heavily tattooed because in general we are creative people in a whole.. And maybe due to the fact that we are always hiding in the kitchen anyways?

M: This may be redundant but if you could get tattooed by anyone in the world right now, who would it be and why?

A: Myke chambers, fresh style, unique and just a great tattoo artist.

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M: Ah yes, you did mention him! Well, do you have any cooking advice for someone trying to cook Indian cuisine?

A: If you want to cook Indian cuisine, I would suggest to watch your spices. People tend to over power the natural flavors with chili. Oh and alway cook out your spices or pastes in the oil first.

Indian food is quite unique but rustic at the same time. It’s quite the fun style of cooking to learn.

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I love cooking Indian food,  I will definitely try this amazing recipe from Andrew! I am willing to bet this is pretty authentic and will make your kitchen a high-traffic destination in your house! TRY IT……

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Curry chicken with fragrant rice pilaf

2 skinless legs. Bone out and cubed

Marinate in plain yogurt, ginger garlic paste and lemon juice.

Yellow curry powder

1 tbsp ground turmeric

1tbsp ground coriander seed

1/2 tbsp ground clove

1/2 tbsp of ground cumin

2 green chilis

Grind into paste.

1 cup julienned red onion

2tbsp tomato paste

1 cup fresh chopped tomatoes

2 tbsp of ginger garlic paste

2 sliced green chilis

1/2 cup fresh green peas

1 cup cream

1 cup water

Coriander

Heat the ginger garlic paste in the oil with the curry paste, add the chopped onions, sauté until translucent.

Add tomato paste and fresh tomatoes and simmer.

In separate pan with hot oil sear the chicken with salt and pepper.

Add water and cream to the pan and incorporate chicken and peas simmer until cooked and right consistency add a bunch of chopped coriander. Finish the gravy with fried black mustard seed if wanted around 1 tsp

Make a basmati rice pilaf with cinnamon stick and clove

Plate and garnish with fresh coriander

Thank you Andrew!!

You can catch more of Andrew at either his Istagram or website

@andrewparsonss

www.chefandrewparsons.com

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If you are a tattooed chef or foodie tattooer, we would love to feature you! Contact us at knivesandneedles@gmail.com or tag us on IG, @knivesandneedles

Cheers!

Jose Ruiz

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He may be one of the youngest chefs in San Diego, but don’t let his age fool you! Jose Ruiz is one talented chef, and he was nice enough to sit down and let us into his world for a minute! Read on…

Molly: Tell me about yourself, please include what you are doing now

Jose: I am 25 years old, Mexican-American, born and raised in San Diego, California. I am currently the Executive chef at Herringbone La Jolla and have been working in the industry for over 10 years.

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M: How did you get into cooking?

J: My family friends owned a sushi bar where I got my fist job washing dishes, from there I gradually worked my way up to prep cook, then working on the line to eventually becoming a sushi chef at the age of 17. From then on I was hooked.

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M: Who inspires you in the kitchen?

J: Im inspired by all the old grandmothers, butchers, farmers and fishermen that have taken there passion and created old traditions. These are the classic chefs who have paved the way for new innovation. I feel like with out understanding the origins of where it all started its harder to know where its all going.

M: What interested you in getting tattooed?

J: Both my father and my uncle are heavily tattooed, and I have been surrounded by that kind of lifestyle since I can remember. From cars and tattoos, to art and everything that goes along with it.

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M: What was your first tattoo?

J: My “Ditch”, a red rose with music notes and spider webs.

M: Who do you admire in the tattoo industry?

J: There are a lot of artists that I admire but someone who stands out to me is Sergio Hernandez ‘Surge’ at 7 Seas, San Diego. He is an innovator when it comes to Mexican-American art in San Diego and is one of the most all around talented people I know. Along with being an artiest he is a Jiu-jitsu champion, successful musician, amazing family man, all the while staying humble.

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M: If you could get tattooed right now, what would it be and who would do it?

J: Besides finishing a very large piece I have on my stomach, I want to get a traditional Aztec serpent and black panther on me back. Right now my main artiest is Dan Pryor at 7 Seas, we have built a great friendship and he’s an amazing artiest.

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M: Do you own any tattoo magazines and which ones?

J: No, but I flip through some while I get my hair cut.

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M: Why do you think so many chefs are heavily tattooed?

J: I think it has become less of a taboo now for chefs to be heavily tattooed, and regardless of how odd some of us might look it doesn’t say any less about our craft and what we are doing. Every one of us has a story to tell and some like myself have chosen to express that on our bodies and through our food.

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M: Do you have any cooking advice for those who don’t cook much?

J: Dont over think it!! Its just food, and its all about trial and error.

Jose also sent us one of his specialties, try it out!

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Chicken fried sweetbreads with tabasco caviar, pickled mustard seeds and whipped blue cheese.

For sweetbreads:

1 -2 veal sweetbreads

2 cup flour ap flour (dredge mix)

1 cup corn starch

1 cup corn meal

Salt, pepper, garlic powder, paprika, onion powder to taste ( for fry flour)

1.5 qt butter milk ( for soaking and frying)

For mustard seeds:

2 tablespoons brown mustard seeds

1 cup red wine vinegar

1/2 cup granulated sugar

For Tabasco caviar:

1/2 cup water

1/2 cup Tabasco sauce

1 tablespoon agar agar

7 sheets gelatin, bloomed (softened in ice water)

1 pint very cold canola oil ( chilled in freezer for 4 hours)

For Blue cheese whipped cream:

3 cups heavy whipping cream

1 cup blue cheese crumbles

5 sheets gelatin, bloomed ( softened in ice water)

1 bowl of ice

Pickled mustard seeds:

Combine sugar, red wine vinegar and mustard seeds in a sauce pot with a pinch of salt and simmer slow until mustard seeds are tender, about 20 – 30 minutes reserve in liquid.

2 Making tabasco caviar:

Put the water and Tabasco into a sauce pot with agar agar and bring to a boil. Remove from heat and whisk in bloomed gelatin sheets. Take an eye dropper and drop Tabasco mix into the cold oil, when all Tabasco is in the oil, strain away the remain oil and you will have the caviar.

3 Blue cheese whipped cream:

Slowly heat up heavy whipping cream in a sauce pot, little by little whisk in blue cheese crumbles as soon as all the blue cheese is incorporated whisk in bloomed gelatin sheets. Remove from heat and chill in the refrigerator. As soon as it’s cooled place blue cheese heavy cream liquid into a table top mixer with whisk attachment put bowl of ice underneath the bowl to keep the bowl as cold as possible. Whisk at medium speed until it looks like whipped cream season with a pinch of salt and some cracked black pepper to taste-be careful not to over whip.

4 Veal Sweetbreads:

Take 1 quart of buttermilk and brine (soak) sweetbreads for 24 hours in refrigerator, remove from butter milk and wash off remaining butter milk under cold water. Heat up a pot of heavily salted water ( for poaching ) as soon as the pot is boiling place sweetbreads into the water and lower heat to a simmer. Depending on the size of the sweetbreads let them simmer about 15-20 minutes or until the sweetbreads have firmed up, remove from water and place into ice bath to cool (shock). Once cooled clean membrane(outer skin)and cut into large pieces and place into remaining 1/2 quart of buttermilk with a couple dashes of Tabasco and marinade.

5 Flour mixture ( dredge )

Combine flour, corn starch, corn meal, a pinch of salt, pepper, garlic powder, paprika, and onion powder in a bowl and mix.

To assemble and serve:

Heat fryer to 325 or a large pot with oil, dredge sweetbreads in flour mixture and redredge In buttermilk then flour mixture. Carefully place pieces in fryer. Fry until golden brown about 3-4 minutes. Carefully remove and place on paper towel. On plate place on a light bed of greens (arugula, mizuna, frisée, etc. so they don’t roll around ) with whipped blue cheese, and garnish with caviar,mustard seeds with liquid and Micros or chopped parsley.

Damn! Thank you Jose, you went all out!

Send us your food or tattoo photos, we would love to feature you!

@knivesandneedles

knivesandneedles@gmail.com

Cheers!

Tomatoes

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Well October has arrived and what better way to start the scariest month of the year than to bring up the creepy, scary tomato. What do you mean the scary tomato, you ask? Well for over 200 hundred years the tomato was considered an inedible and poisonous plant. The tomato was dangerous food to eat as many people wound up sick after eating the fruit. This was because at that time aristocrats ate off of mostly pewter plates with pewter utensils. Lead in the pewter broke down and leeched into the highly acidic tomatoes.  This obviously led to lead poisoning (ba da bum ching!). The tomato was considered a Solanceae plant in Europe, the same category as the mandrake or the deadly nightshade (deadly and ominous plants). Tomatoes did not shed its infamous rep until around the 1800’s around the time the pizza was invented in Italy.

The plump veggie/fruit had a much better reputation in Mesoamerica, where they originated. Ironically, Tomatoes were brought to Europe by early explorers and brought back to the Americas with the Italians who paid little attention to their reputation and regularly enjoyed eating them. Thus the pizza, thank you Italy!

The name, tomato, comes from the Aztec word, tomatl. And In German history, the tomato was thought to conjure werewolves and was integral in lycanology. Creepy!

Nutritionally tomatoes are the ‘renaissance man’ of nutrition. Tomatoes are jam-packed with Vitamins A, C, K, B6, folate, magnesium, phosphorus, copper and potassium. They help fight sun damage to your hair, skin, improve bone mass, and are a natural cancer fighter.  The tomato also regulates blood sugar and is an anti-inflammatory. What a talented food!

Lastly, there are many varieties of tomatoes. Many, many, many, many varieties. There are literally too many to name! Here is a good resource to read up on the different varieites, http://njaes.rutgers.edu/tomato-varieties/.  You will be surprised on how many there actually are! Choosing ripe tomatoes is not that difficult. Make sure the skin is unbroken and intact and the tomato should be plump yet firm not squishy or too juicy. The squishy ones will be good for cooking sauces or soups with, however.

One more note: the acid from tomatoes and the lining of cans (BPA or Bisphenal-A ) are not a good mix. It is more of a health risk with fetuses, infants and small children. So buy glass canned tomatoes whenever possible!!

Her is my recipe for basic tomato sauce, it never fails to impress people! And you can freeze it!

1- 1 1/4c olive oil

10 cloves of garlic, roughly chopped

4 yellow onions, roughly chopped

4-6 fresh Roma tomatoes, roughly chopped

4 TBLS dried oregano

1 tsp dried chili flakes

1/4c red wine

4 16oz jars of glass jarred tomatoes (I found them at Costco of all places!)

Salt and pepper to taste

Heat 1/2c of the olive oil in a large sauce pan on medium-high. Add the garlic, onions, fresh tomatoes, and chili flakes. Let the onions sweat until they are starting to turn translucent and become soft. Add the wine and cook off the alcohol, about 2-3 minutes. When the alcohol is cooked off, add the jarred tomatoes and bring the sauce to a very slow simmer. It should bubble every 2-3 seconds, not a full rolling simmer. Turn the heat down and let slowly simmer for about 45 minutes. After 45 minutes, transfer to a blender or use a hand blender and puree the sauce smooth. Add salt and pepper to taste. Now let the sauce cool and then divide it into plastic containers in portions you will eat later and place in the freezer. Enjoy!!

Get out and buys some tomatoes today and enoy this amazing food!!

Cheers!

Photo by the lovely Michelle Roberts!!

If you have a recipe or tattoo you would like to share, contact us at knivesandneedlesblog.com

Tattoo Tuesday

ImageTattoo Tuesday done by none other than Timothy Hoyer!! Thank you Timothy!

Send us your food tattoos or recipes, we would love to feature you!

knivesandneedles@gmail.com

Cheers!

 

Jeff Gogue

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I had heard Jeff Gogue was a foodie through my husband. So imagine how excited I was to hear that Jeff had agreed to have a chat with me about food. This was the first time I had ever gotten the chance to sit down with Jeff one-on-one, and I have to say that he is very genuine and very nice. His humble attitude is almost shocking as he is one of the most talented tattoo artists out there today and could have every right to be not as nice as he is.

 We mostly spoke about food, what Jeff’s favorite things to cook and eat are. We also spoke about his love of fishing. Jeff grew up fishing around Lake Tahoe but now lives in Grant’s Pass, Oregon. It sounds scenically stunning and really chill, have to make it up there one day! Just imagine the seasonal foods you could forage in the abundant wildlife up there! Jeff and his wife recently took a fishing trip up the Puget Sound where he caught some pretty impressive-looking salmon. The trip sounded fun and like a real adventure with the crisp sea air and ice-cold sea!

Jeff likes cooking (and eating!) fish in pretty much any way you could think of preparing it. He also loves a good pork chop or a rare steak on occasion. But he really tries to stay on a healthy diet and exercise regime. His favorite lunch at work consists of a young coconut filled with berries and Chia seeds. That actually sounds amazing and I will have to try it out myself! When he does have a cheat day, he loves to chow down on a burger with peanut butter. While that may sound strange, I think it is reminiscent of Thai beef with peanut sauce. Very innovative! Anyone have a good recipe for either?

An interesting fact about Mr. Gogue is he actually wanted to be a chef at one point in his life and had even taken a cooking class on one of his trips to France!

Here are some photos of Jeff, hope this inspires you to get tattooed or get in the kitchen!!

Cheers!

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Thank you Jeff!!!!  You can catch more of Jeff and what he’s up to at any of these fine places:

@gogueart

https://www.facebook.com/pages/Jeff-gogue-art/112639418796840

http://www.offthemaptattoo.com

If you have food tattoos, recipe or are a tattooed chef or foodie tattooer- we want to talk to you!

Hit us up at @knivesandneedles or knivesandneedles@gmail.com

 

Jeremy Smith

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I do not know Jeremy Smith very well personally, but I can tell just from speaking with him for this blog that he is one hard-working chef. You can see all his hard work paying off with his mouth-watering food photos. Read on and try out Jeremy’s recipes, you wont regret it! Let us know how it turns out!

Molly:  Tell me about yourself, background and what you are doing now

Jeremy:  My is Chef Jeremy Ryan Smith, I am currently a Sous chef at Harrahs Cherokee Casino and Resort in Cherokee, NC. Previous to this I was a sous chef for Norwegian Cruise Line on the MS pride of America based in Honolulu, HI. I just finished a 20 month contract. I’m 25 years old and I have been in the Industry since I was 14. My culinary background includes high end to greasy spoons but I specialize in new American to classic French typical gastro pub style.  I strive to do good wholesome food. Fresh ingredients and nothing too confusing… Just far enough outside the box to push the envelope of new cuisine.  I graduated from the Columbus Culinary Institute in Columbus, OH in 2009.

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M:  Gotta love cooking the classics! How did you get into tattoos?

J:  I have always been interested in tattoos from a very young age. My parents were the “partying” type and I was exposed to all walks of life growing up… Majority of them having tattoos. I always knew I would get a tattoo and I didn’t get my first one until I was 22. I was picky and wanted to make sure that I got something that told a story about my life and was able to express myself in the awesome art form of tattoos.

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M:  Cool, what was your first tattoo?

J:  My first tattoo was my B&G Chef skull with a Damascus steel chefs knife and cleaver crossing under the skull. The skull is wearing a chefs hat and is says Mise En Place under the knives.

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M:  Ah mis en place! So who do you admire in the tattoo industry?

J:  I admire every professional tattoo artist that works in a legal clean shop trying to earn an honest living making there clients lives that much more enjoyable by giving them a life changing tattoo. It takes a lot of courage to do what they do!

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M:  What will your next tattoo be?

J:  My next planned tattoo is a full chest Piece of an Anatomically correct heart “claddagh. ” crown on top of the heart with hands wrapping around the heart and the arms will be Celtic knot work going out towards my shoulders to show my Irish pride.

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M:  Cool. Do you read any tattoo magazines?  If so, which ones?

J:  Yes I do. I read Inked Magazine, Tattoo, Tattoo Culture Magazine,

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M:  You are the first chef to tell me he reads tattoo magazines! Has being tattooed ever been an issue in getting a cooking job?

J:  Tattoos have never been an issue with my career as a chef. They have always been welcomed and shown off with pride. It kind of comes with the territory I guess. Especially since most of tattoos relate to cooking.

Thank you Jeremy! Check out a couple dishes Jeremy wanted to share with all of us today. They look delicious!

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Raspberry coullis filled mellon ball our of Asian pear, thinly sliced green apple, yellow bananas sliced on a hard bias, crowned strawberries with blueberries in the center, crowned cantaloupe with sliced strawberries, pineapple leaves for garnish

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Fillet of beef stuffed with Gruyere cheese wrapped in apple wood smoked bacon

The steak is seasoned with Sea salt, corse ground black pepper, and garlic powder, the steak is basted in a rosemary beurre noisette ( place 4 T of salted butter in sauté pan with 1 sprig of rosemary and place on medium high heat until butter browns a little) place raw steak in pan and baste with a spoon until desired temperature. Mine is a nice medium rare. Under the steak is a potato gillet ( thinly sliced red bliss potatoes, shaved Gruyere, minced shallots) small cast iron skillet coated in butter, shingle one layer of potatoes in bottom of pan then add cheese, shallots S&p, another layer of potato until desired thickness. Place skillet on stove top on high heat for about 8 min… Long enough to brown potatoes. Place In an oven at 350 degrees F for 12 min. Turn gillet out onto a cutting board and cut into triangles. Fan triangles out on plate and place steak on edge of fanned potatoes. Blanch 1/4 C trimmed Brussels then sauté 1 T of Jillian onions and raw diced bacon in 2 T of butter. Add Brussels and sauté for 5 min. S&P to taste. Place Brussels on the end of plate and drizzle with rosemary infused balsamic glaze (2 C balsamic vinegar 1/2 C brown sugar)(  Mix balsamic vinegar fresh sprig of rosemary  with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Bon appetite

…  Ughh I’m so hungry now, thank you Jeremy!

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You can catch more of Jeremy on IG at @jeremiah76 or on FB  at Jeremy.smith.3304@facebook.com

Also Jeremy’s work was done by Forbidden Color Tattoos in Waynesville, NC.  You can heck them out at:

http://www.forbiddencolortattoos.com

https://www.facebook.com/ForbiddenColorTattoos

Thanks for tuning in today, I hope you enjoyed this post! If you are a tattooed chef or foodie tattooer who has recipes or food tattoos they would like to share, give us a shout! We would love to feature you!

Cheers!

knivesandneedles@gmail.com

@knivesandneedles

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