Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “artist”

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!

 

 

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!!

 

Alessandra Palotti

My new and dear friend, Alessandra Palotti is a great tattoo artist and a great cook! Alexandra is Italian from Bologna, Italy where she has been tattooing for over 6 years. Alessandra and her husband, Koji Ichimaru, run their private studio in Bologna, what a beautiful place to live, definitely on my go-to list!

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Alessandra and I got to cook together one day. I made beef Milanese and she made Bolognese sauce. I had never had traditional, authentic Bolognese before and had a completely different idea in my head on how it is made. I learned so much from her that day.

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Here is a mix of Alessandra’s tattoo photos, her recipe and photos of the process. Please enjoy and try out her recipe, it will become a staple in your culinary repertoire!

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Alessandra’s Bolognese Sauce

makes about 4 servings

To be served with pasta of your choice and garnished with a good grated parmesan cheese!

1 carrot, finely chopped

1 onion, finely chopped

1 celery stalk, finely chopped

2 fresh basil leaves, chiffonade

1/4-1/2c olive oil

1 pound ground beef

1/2 tsp sugar

salt and pepper if desired

26-27 oz crushed tomatoes

15-26 oz water

2-3 TBLS butter

Brown carrots, celery, onion over medium heat in the olive oil for about 10 minutes.

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Add the ground beef and cook until the beef is cooked. Then add the basil, salt and pepper (if desired) and sugar. Let it simmer for a few minutes, then add the tomatoes and 1/2 the water.

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Let the sauce lightly simmer for about 2-3 hours. If the water starts to evaporate too much, add more water little by little.

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You will want to end up with a very thick sauce, you want most of the water to be reduced in the cooking process. Add the butter at the end, before serving. Eat with pasta and parmesan. Enjoy!!

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Grazie Mille, Ale!!  Thank you for coming out to visit and for showing us all this amazing recipe!!!!!!!! We can’t wait till you come out next time!

You can catch more of Alessandra on her Instagram, @ale1126

If you are a tattooed chef or foodie tattooer and want to be featured on this blog or Instagram, email us at knivesandneedles@gmail.com

@knivesandneedles

Ciao!!

Jairo Acevedo

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We are back!! After a couple months break, Knives and Needles Blog is back! Sometimes even bloggers need a break to recharge with new material!! And what better way to get back into things than with Jairo Acevedo!!!! He is one talented and tattooed chef, so read on and check out his food and tattoos….. You will not regret it!

Molly:  Tell us a bit about yourself, please include what you are doing now
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Jairo:  I’m a 27 yr old chef from Boston Mass. I’ve been here in Los Angeles for about 6 months now and I am currently the Personal Chef for Athletic Gaines, a professional athlete training group. The Head Trainer, Travelle Gaines, trains the athletes and I make their meals certain nights a week if not every night. Right now we are in the middle of a 8 week training camp for The NFL Scouting Combine. It’s been an absolute blessing to be able to move out here to California on a limb and be where I am.

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M:  What got you into cooking?

J:  I have a friend who is no longer in the industry and he would tell  these great stories about work and a few horror stories, “And this happened and that and then we sat this many people…” etc. I was getting into trouble and I asked him to help me with a job and he got me hip to this cool ass chef named Cliff. He taught me so much and threw me under his wing, he let me crash and burn and never gave up on me. I was still fucking around, 20 yr old tatted working the grind of the kitchen. I fell in love with the grind and the partying. Mostly the partying but the grind drove me.

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M:  What is your specialty?

J:  I like to mess around with odds and ends and whole animal eating (nose to tail), I don’t go to far off the map people are sometimes turned off when you start talking sweet breads and calfs brain or pigs tails. So I try to do simple things like veal breast with a parsnip puree and a raspberry jam. Which I’ll show you how to make later on. I like to eat Italian so I like to cook italian inspired dishes.

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M:  When did you get your first tattoo and what was it?

J:  I was 14 when I got my first tattoo. I got my mothers name. She beat my ass. So I got more tattoos. To this day she still beats my ass. Love you ma.

M:  What made you decide to get tattooed?

J:  I wanted to be cool. I saw a whole bunch of older kids with them so I’m like “I’m cool get me inked up.” So we got some ghetto ass jail bird to tatt me up with a guitar string I bought at guitar center.

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M:  What do you love about getting new ink?

J:  When its over.

M:  What do you not like about getting new ink?

J:  Getting it done.

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M:  Do you ever go to any tattoo conventions? If so, which ones? Did you have fun?

J:  I’ve been to 1 in Boston, I brought my daughter and we did a little photo shoot. I had barley any ink and she got her first sticky tattoo. It was a cool experience to be there with my kid. My boy Keith miller ( Gippa Mills on Facebook) was at one of the booths. I didn’t get tattoos that day but my kid did, it was fun.

M:  Do you read any tattoo magazines? If so, which ones?
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J:  I wouldn’t say I read tattoo magazines, I’d say I browse thru them. I’m a visual person I don’t really read because my A.D.D  sky rockets when I try to focus on reading. but I like tattoo society and skin art and inked. I like coloring books like dora the explorer those are a huge hit in my house.

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

J:  You know I think it has something to do with the fact you rarely interact with guests. it also add personality and toughness. to be in the kitchen you have to be a “Hard Body” know how to take care of business. I think you wouldn’t want to fuck with the chef who’s tatted to the gils. I do it because i love tattoos I love art and fashion and I’m just super artistic, it goes hand in hand.

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M:  Any cooking advice for a novice?

J:  This is not a paycheck job your in my kitchen be here to work and hustle. #HARDBODIES only. Master your craft, and listen watch and do. Your title is ” I do whatever the fuck chef asks me to do” sometimes you’ll be looking for dingle berries in dry storage and other you’ll be breaking down a whole pig and learning charcuterie. I beat you because I love you.

Jairo was amazing enough to share a specialty of his, check it out and try it yourself!!

This sounds incredible…..

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Oven roasted veal breast  with parsnip puree and pistachio raspberry jam  

For veal breast

5lbs cleaned veal breast

Pancetta curing recipe

follow these to a T do not skip a step

2.4 oz kosher salt

1.5 TBLS crushed black pepper

4 garlic cloves

4 bay leaves crumbled

4 rosemary sprigs rough chopped

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in a PLASTIC container mix all together and then rub thoroughly all over the veal breast

place curing veal on a PLASTIC cutting board and place in the friedge for 24 hours and then rinse off with water or white wine.

Roast veal in oven at 375′ for 30-35 min or in till firm to the touch

For parsnip purée

3.5lbs  parsnip cleaned and rough chopped

1qt heavy dream

.5tsp nut meg

Salt

while your veal roast

In a sauce pan add chopped parsnip and cover with heavy cream

And cook on low till tender

When ready add to a blender, first the pa

rsnip the the cream till smooth

Set a side

For raspberry jam

1.5lbs fresh raspberries

1/2 cup light brown sugar

Toasted and salted pistachios

And 1/2 cup of veal stock of beef stock if available if not no liquid is fine

Add all ingredients to a sauce pan and cook down for 5-7 min stirring constantly then turn heat down and let it slow cook until a loose but together jam forms.

Remove from heat and add pistachios taste, add water if to thick.

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Thank you, Jairo for taking the time with us and submitting this mouth-watering recipe for everyone to try!!

Also, thank you to all our readers for sticking with us for almost a year now!  We are back in action for our weekly blogs on food and tattoos….  : )

You can catch more of Jairo Acevedo on his instagram, @easties_veryown_chef, he is definitely worth following!

If you are a tattooed chef or a foodie tattooer and you have something you would like to submit, email us at knivesandneedles@gmail.com – we would love to feature you!!

Wilhelmina

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Wilhelmina is one of our first international chefs to interviewed for knivesandneedlesblog! Thank you Wilhelmina for taking the time to share your thoughts, tattoos and yummy recipe! Read on to see what Wilhelmina has to say…
Molly: So tell us a bit about yourself
Wilhelmina: My name is Wilhelmina, I’m 23 years old and live in Leiden, Holland. Since February I’m working as garde manger at the Hilton Garden Inn in Leiden/Oegstgeest, Holland.
M: I love Holland! The food there is so great, what are some of your favorite things to cook?
W: My favorite thing to cook is without a doubt cheesecake. I love, love, love cheesecake! But I don’t bake them. Just let them stiffen up in the fridge. In every flavor you can imagine.
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M: who doesn’t love cheesecake! So on to tattoos. When did you get your first tattoo and what was it?
W: I got my first tattoo when I just turned 15. I had a boyfriend [who is now my ex-husband] who had some tattoos and I really loved that kind of art. So I wanted something too. My mom didn’t agree, but when I said I’d love to have the Chinese character for ‘Mother’ she just sighed and said ‘Okay, love you’. Two weeks later I got my first tattoo and my mom even paid for it. It’s still there in my shoulder, but now I’ve got ‘The Big Wave’ from the Japanese painter Hokusai all around it.
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M: Hokusai… yes! So do you ever go to any tattoo conventions?

W: Tattoo conventions are so awesome and I really want to go to every convention I can go to. Love to get tattooed on conventions, but also hanging out with the artist and making some new friends. Unfortunately I can not go everytime because of my work. The conventions are mostly in the weekend, and I’m working almost every weekend. On top of that I only go to Dutch conventions, and one time went to Antwerp. But I really, really want to go abroad. I would love to go to London, Paris, Rome, Munchen-Gladbach and many more.

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M: Those are some good shows! Who do you admire in the tattooing and/or culinary industries?
W: In the culinary industry I really admire Sergio Herman, Ricardo van Ede, Brandon Baltzley, Heston Blumenthal, Jamie Oliver, Roderick Rijsdam, Jean Beddington and lots more!
In the tattoo industry I really admire Gerrit Termaat, Rob Deut, Maximo Lutz,  Lyz Diephuis, Leslie Reesen, Hankey Jee, Nikko Hurtado, Ade Itameda and many more.
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M: Nice! If you could get tattooed by anyone in the world right now, who would it be and why?

W: If I could get tattooed by any tattooer in the world right now I would probably go for Ade Itameda. I have an elephant tattooed on my back and my shoulder blades and everything around the elephant are still empty. I would love for him to get that covered with his amazing dotwork.

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M: Magazines. Food or tattoos, which ones do you read?
W: I really enjoy reading, or actually just looking at the pictures, food magazines. My absolute favorite is ‘Patisserie&Desserts’. I really just love all the sweetness. Tattoo magazines, same story. Love the pictures. Sometimes I feature in ‘Tattoo Planet’, a Dutch monthly magazine.
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M: Ah so you tattoo model as well, cool! Let’s end with some advice… Any cooking advice for beginners?

W: The only cooking advice I can give is just do your own thing. Go crazy, experimenter and taste. Taste everything. Go to the basis of the food, take a trip to your local farmer. Love your food ❤

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Great advice! I always say cook with feeling too!

As with weekly tradition, Wilhelmina has given us her over-the-top Oreo cheesecake recipe! Check it out….. I promise you wont regret it!

Oreo cheesecake

Oreo Cheesecake

Crust

2 cups Oreo crumbs (from about 20 Oreos)
1/4 cup butter, melted
 Filling
24 oz (three 8-oz packages) cream cheese
1/2 cup sugar
1 tsp vanilla
8 oz whipped cream
1 1/2 cups Oreo crumbs (from about 16 Oreos)
7-10 Oreos, chopped, optional
Instructions
1. Combine Oreo crumbs (for crust) with melted butter.
2. Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
3. Mix cream cheese, sugar and vanilla together in a large bowl until smooth and well combined.
4. Gently stir in whipped cream.
5. Add Oreo crumbs and chopped Oreos and gently mix until well combined.
6. Pour filling into crust and smooth the top.
7. Top with additional Oreo’s, if desired.
8. Refrigerate for about 4 hours or until firm.

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Thank you Wilhelmina! Your tattoos are amazing and I want to try your cheesecake recipe like yesterday!

You can catch more of Wilhelmina on IG: @WillayWilhelmina

If you are a tattooed chef or foodie tattooer and have any recipes or food tattoos, send them to us at knivesandneedles@gmail.com or tag us on IG: @knivesandneedles – we would love to feature you!

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!

Sean Yanagi

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Sean Yanagi is a talented chef who gets tattooed by my friend Jill Bonny aka Horiyuki of State of Grace Tattoo Studio. I met him the other day and we got talking about restaurants and cooking. So it was only natural to interview him for this blog!! Read on and find out Sean’s thoughts on food and tattoos! Cheers!

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

Sean: My name is Sean Yanagi and currently a line cook. At an early age I’ve always been enriched in food and the culture through family and just a natural curiosity but never really started to cook myself besides a microwave and late night top ramen till my late 20’s. Unwittingly I found cooking as a new hobby, Since then I’ve been hooked. School was really never meant for me so I spent most my career in the bleak hole of retail. After a long and an impassionate day of work I’d come home to cook off works stress and found cooking calming and therapeutic. Cooking a satisfying meal would simmer away all the loathing I had in the day’s work of retail. I decided I wanted to cook as a profession and once I started I felt right at home, working with people that actually had passion for what they do and worked to at least their best abilities. These eccentric, oddball misfits was an environment of people I felt at ease with where I can speak my mind and keep it real no bullshit aside. “By the ticket, take the ride” so to speak

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M: I always loved that about cooking, every kitchen is a motley crew! What is your favorite thing to cook?

S: My favorite thing to cook is anything low and slow to some good music, like cooking up some Gumbo to the sounds of Sidney Bechet or a nice Bolognese relaxing to some Pavarotti.

M: Woah, cool!  When did you get your first tattoo?

S: i got my first tattoo when i was 21, i wanted something i would not regret so i got my last name

M: Nice! Who do you admire in the tattoo industry?

S: The work that really caught my eye was from Jill Horiyuki Bonny. When looking for Japanese style tattooing I really appreciated her attention to detail, her work with color and classic style in her art. I also admire Takahiro Horitaka Kitamura, Luke Stewart for Japanese art and Jun Cha for black and grey all artist I’d like to get work from done.

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M: Thos are all really great artists and people! Do you go to any convention, if so which ones?

S: None

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

S: I feel cooking and the art of tattooing come together well because each has its creativity, freedom, culture, history and boldness, all ingredients that on the  palate bind well together naturally.

M:  What is your next tattoo gona be?

S: I’m in the progress for getting a 3 quarter sleeve Japanese cherry Blossoms in the wind

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M: What cooking magazines do you read?

S: Bon Appetit and Food and Wine

M: Love those! Do you own any tattoo magazines?

S: None

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M: Any cooking advice for a novice?

S: Always prep ingredients ahead of time before you start cooking called “Mise en Place” you’ll find the cooking experience more enjoyable and learn more from it. Also use your instincts, if you feel something is not right change it remember its just cooking have some fun with it.

Sean gave us an amazing recipe for beef yakiniku! Yakiniku is grilled beef Korean style and its one of my personal favorites! Thank you Sean!!

*Sorry I measure my ingredients by eye  so if you don’t feel comfortable you can buy pre made Yakiniku sauce at the Japanese market

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Yanagi’s Beef Yakiniku With Shishito Peppers

  • Flank Steak (or sliced Flat meat specifically for Yakiniku at the Japanese market) Preferred

Yakiniku Glaze and marinade

  • Japanese Soy Sauce
  • Sesame Oil
  • Sake
  • Mirin
  • Rice Vinegar
  • Minced Ginger
  • Minced Garlic
  • Brown Sugar
  • Honey
  • Japanese Spices(Shichimi Togarashi)
  • Scallions
  • Hondashi
  • Black n White Sesame(for garnish)

1.               mix all ingredients and steak into zip locked bag and marinade for at least 4 hours

2.               mix another batch of Yakiniku sauce and cook to reduce in a sauce pot to make a nice glaze(add corn starch mixed with cold water if sauce hasn’t thicken enough)*make sure there are no m

lumps in corn starch mixture

3.               Grill beef to your liking.

4.               lay beef over a bed of Japanese rice and drizzle with Yakiniku Glaze then add a layer of sautéed Shishito Pepper and zest Yuzu on top

Sautéed Shishito Peppers

  • Shishito Peppers( Sliced)
  • Kumquat(Thinly sliced)
  • Oil
  • Yuzu zest
  • Ponzu sauce
  • Shichimi Togarashi
  • Scallions

1.     Heat oil in sauté pan on medium high heat, add peppers, scallions and Shichimi Togarashi spice when oil is hot.

2.     cook until peppers are slightly still crunchy to the bit

3.     add kumquat, yuzu and ponzu sauce to mix in and turn off heat and set aside

 

sean tokyo

Thank you Sean!!!!

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@knivesandneedles

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!

 

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