Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “chef”

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!!!!

Send us your tattoo photos or recipes, we want to feature you!

http://www.knivesandneedlesblog.com

@knivesandneedles

Cheers!!

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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

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

Tattoo Tuesday

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Looks good enough to eat! Thank you Kyle!!
Send us your food tattoos or recipes, we would love to publish you!
@knivesandneedles
Knivesandneedles@gmail.com

Julian Zeff

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Hey Happy Monday everyone!  I have a special blog for you today, my friend Julian Zeff. He is an amazing tattooer, the sweetest guy and his positive energy lights up the room! Check out this blog and see what Julian likes to eat and cook!

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My name is Julian Zeff. I am a Tattooer in Los Angeles, California. Born and raised here in LA I grew up skateboarding, surfing, bike riding and vandalizing walls or making art around the city(you can be the judge of that). Things I do besides art are travel, surf and go to the gym. Before I became a tattoo artist I was mostly focused on graffiti and canvas art.

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I first noticed an interest in tattoos simply because I was surrounded by friends who were getting them. As soon as I found someone that was willing to give me my first tattoo(while I was under eighteen), I got one. From that point on I knew I wanted to engulf myself in learning how to do it and I’ve never looked back.

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I started tattooing when I was in high school. Before that I had a lot of crappy jobs, mostly fast food, with the exception of delivering pizza and working in a fabric store.

The first tattoo I did was two little doves on the lower stomach area of one of my friend’s. It was terrible. I didn’t even know how to properly set up, let alone put a tattoo machine together. I was sixteen years old, trying to learn how to tattoo but due to my immaturity, and my teachers lack of experience it didn’t work out so well.

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Luckily, I was able to get an apprenticeship soon after I turned eighteen. My first tattoo during my apprenticeship was a melting slice of pizza with flies above it and a bottle of booze. It was very classy. This was drawn on by everyone that I worked with at the shop on one of the guys who was teaching me. It was a terrifying experience but a good one.

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I recently finished a koi fish and peony flower sleeve on a guy who is a chef. He works at a high- end restaurant in Los Angeles but I can’t remember which one. There are probably many heavily tattooed chefs because like us they are in control of their own career destiny. They are creative and artistic, and it seems to be a no brainer that they would want to express their creativity on their body.

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Not too long ago I watched a documentary called, Jiro Dreams of Sushi. This sushi chef has so much passion for his craft that he dedicates his entire life to perfecting every dish he prepares. He has a specific person he buys from for each of his ingredients. A man whose job is to only pick out the very best tuna, a man whose job is to only sell the best rice and so on and so forth. From the way Jiro prepares his food, to the way he lives his life, he is an exceptional example of someone who wants nothing more than to master their craft. It is very inspiring.Image

My signature dish is a high protein, low carb turkey chili, which is great in taste and in maintaining a healthy diet. I first season a packet of ground turkey with salt, pepper, garlic powder, dill weed, cayan pepper, and rosemary.

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When that’s finished cooking I mix it in a crock pot with chopped onions, 1 can of black beans, 1 can of kidney beans, and a jar of delicious pasta sauce. Then I let them all cook together for 15 minutes on medium heat, while stirring occasionally. This is great as left overs, and to bring to work with you throughout the week. Image

Julian, your chili looks healthy and mouth-watering!  Thank you for taking the time to write for knivesandnneedles!!

You can check out more of Julian at:

http://www.julianzeff.com

http://www.tattoounbreakable.com

https://www.facebook.com/julianzeff

@julianzeff

If you have any food tattoos, recipes or just want to be featured, IG us at @knivesandneedles or send us an email at knivesandneedles@gmail.com

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Cheers and enjoy!

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!!

Tattoo Tuesday!!

ImageBy Shane Bellinger, Thanks Shane!!  You can see more of Shane’s stuff at @shaneybell.

Send us your food tattoos, recipes or anything related to knivesandneedles@gmail.com

Cheers!!

 

Tattoo Tuesday!

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Done by Louis Molloy from Middleton Tattoo Studio in Manchester, UK

Thank you Louis, this tattoo is entertaining and amazing!!

If you have a food tattoo or recipe you would like to see on knivesandneedlesblog, send us an email- we would love to publish you!

knivesandneedles@gmail.com

 

Have a great day

Cheers!!

Jacob Lyons

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Jacob Lyons is one talented chef !!  Read on and see what makes Jacob tick… and get tattooed!

Molly: Tell me about your background and a little bit about what you are doing now.

Jacob: My name is Jacob Lyons I am a caterer and personal Chef  from the Florida keys. I am a member of Cutthroat Culinary, I represent for  the 1%er chefs  pushing the envelope of the culinary scene.  I grew up in restaurants with my pops, absorbing as much knowledge as I could and began creating my own dishes at the age of twelve. I continue to learn and develop daily. I have a high passion for cooking, and I appreciate the artistry in this industry and feel as if there is no limits in between. The transformation of ingredients to the finished product is a story within the journey. In 2010 I received a culinary expertise award. As of now I am currently working on finalizing a seafood blend which will be available online, as well as a couple of pop ups i am still in the planning stages. And I am leaning towards a food truck to share my passion with the masses and ultimately see where my knives take me…. The future is now.

M: So what was your first tattoo?

J: My first tattoo was done at my house while my mom was out of town. I got the word KREW In old English writing. it’s an acronym for Knowledge Reigns Especially Wisdom, Something i made up listening to a lot of Nas.

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M: Haha, I love Nas! Do you still have it?

J: Yes its on my right arm

M: Why do you think so many chefs are so heavily tattooed? Is there some sort of connection?

J: I feel chefs are heavily tattooed because of the art that correlates between food and tattoos. There is an underlying love for the both. They coexist perfectly being rebellious from thought to action. I mean most tattoos tell stories or are in remembrance of something. In cooking we tell stories on a plate our form of canvas and skin and ink is to the tattooist what ingredients and preparation are to us culinary minds.

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M: Totally get the memory thing. A particular dish definitely can be an homage to one thing or another from that chef’s mind. I can see that connecting with tattoos. If you could get tattooed by any tattooer in the world right now, who would it be and why?

J: It’s going to sound crazy but i’d say Cesar from Black Ink in New York, I respect his hustle and grind as far as urban artists goes plus he’s got dope ink abilities.

KeyLime Tat

M: What is your next tattoo going to be?

J: That is a great question I am probably going with a bed of seaweed with oysters on half shells and halved lemons!

M: Yum! One last tattooer question: Who do you admire in the tattoo industry?

J: I like Nikko Hurtado ,Yoji Harada, Chris Garver, Henk Schiffmacher, Caesar from Black Ink. I admire all artists though I pull inspiration from everywhere. I remember listening to a song where the lyric was “So Tell the kids to keep coloring outside the lines and lose their limitations till there minds are free.” I find admiration in the art industry period. I love it.

Knife Tat

I can totally agree. Thank you Mr. Lyons, for taking the time with knivesandneedlesblog! Now for the goodness…  Jacob was kind enough to share a mouth-watering recipe! Read on…

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Chili-Lime Mango Grilled Chicken Bao

(Bao Dough Recipe)

1 package dried yeast or 1 cake fresh yeast

1 cup lukewarm water

4 1/2 cups flour

1/4 cup sugar

2 tablespoons Crisco or vegetable oil

1/2 cup boiling water

2 tablespoons sesame seed oil

Preparation:

Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.

Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.

Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.

Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.

Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.

Chili Lime Mango Sauce:

1 6 0z Package Chili Mango Candy

1/2 cup ketchup

A few splashes soy sauce

2 teaspoons fresh chopped ginger

1/4 cup lime juice

Add all ingredients in a small sauce pan and simmer till candy breaks down and becomes smooth continue to cook on low heat to meld the flavors.

Quick Pickled Cabbage:

1/2 cup rice vinegar

1 teaspoon sugar

1/4 head of red cabbage

1 plum diced

2 cloves garlic finely chopped

Add all ingredients to a bowl and let chill.

Lightly salt and pepper the chicken breasts and grill over medium high heat glazing with the chili lime mango bbq sauce assemble with the steamed buns add more sauce and finish with pickled cabbage and plums

And you have an amazing asian fusion dish.

Try it at home, let us know how it turned out!

For more on Chef Jacob Lyons:

JJ Ace Catering & Personal Chef

DISTRICT DINE

Chef Jacob Lyons

863.202.6540

JJAceCatering.webs.com

If you are a tattooed chef or a foodie tattooer, we would love to interview you! We love sharing talent with the world!

knivesandneedles@gmail.com

Have a great day!

Cheers!

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