Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “seafood”

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!

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Tattoos and Thailand Part 1

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99 Baht all you can eat shabu shabu!!

Tattoos and Thailand Part 1

A few winters ago I spent 31/2 weeks roaming the North of Thailand. It was too touristy to go down south to any of the islands, so my friends and I decided to explore the north to end up in Chiang Mai by New Year’s Eve. I was blogging for a now non-existent site back then and I had this idea to take as many photos of tattoos and food as I could during my trip and blog about them. And so the journey began.

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Kawasan Road

We started out in Bangkok, staying a few nights there. We stayed in the touristy area near Kawasan Road. That road is jam-packed night and day with tourists. Tattoo shops litter the road with restaurants and souvenir shops selling everything from fake i.ds to dresses and shoes. It’s hectic and it feels good to get out of there.

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Bangkok Chinatown

One night while in Bangkok we took a tuktuk (a 3 wheeled enclosed motorscooter/taxi vehicle, I don’t recommend them without a surgical mask as you inhale all the exhaust the traffic) to Chinatown to walk around and eat. A majority of the restaurant windows either had dried shark fins and edible bird’s nests displayed for eating. The bird’s nests are called swallow’s nests in Chinese and are a delicacy usually in the form of a soup.

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tuktuk

It turns sweet and gelatinous in liquids and is traditionally believed to provide health benefits, such as aiding digestion, raising libido, improving the voice, alleviating asthma, improving focus, and an overall benefit to the immune system. The nests were originally harvested in caves in Borneo but now with growing demand are harvested in man-made nesting houses mainly in Indonesia. Most are white, but there are natural red nests. They are found in caves on one of Thailand’s islands. An interesting fact is there is a lot of counterfeit nests and is a huge industry with a large black market.

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bird’s nests for sale

After walking around for a bit looking at all the herb shops and restaurants, we decided to leave Chinatown to eat at a 99Baht (about $3.50 usd) all you can eat Thai-style shabu shabu restaurant that is situated along the Chao Phraya River that runs through Bangkok. Shabu shabu is a Japanese dish that consists of thinly sliced meats or seafood and vegetables that you poach in boiling water or seaweed broth called dashi at the table.

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food for the masses

A dipping sauce is served with the meat, usually a citrus soy sauce called ponzu or a sesame-based sauce of some kind. The resulting soup is usually eaten at the end. It was pretty insane! Probably the strangest place I’ve ever eaten but definitely one of the coolest. First off, it was huge and all outdoors. It was literally rows and rows of raw meat, seafood, vegetables, fishcakes, tofu, puddings, cakes, ice creams, and jellies all covered by little roofs and safely on ice. It was pretty clean considering the amount of food and people.

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the stage

The business made food seems to turn over quite quickly as well. In the uncovered, open area right on the river, there were rows and rows and rows of tables of all sizes and shapes. It seemed like almost every chair was filled with someone casually stuffing their face in between loud chatter and louder laughs. Then there was the stage. Flashy live karaoke of Thai-pop songs seemed to fit this atmosphere perfectly, I was wondering how many beers it would take to convince one of our friends to get up there and belt one out. We all ate to our hearts content, packing in the food and drink. It was a great time, really the first of many on this trip.

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meat….

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more meat and sauces

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me in the background with yumminess in front

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yum

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tons of people, tons of food

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more people

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close up of meat

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people

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food area. open area

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seafood

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ahhhh empty dishes

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drink the broth at the end!

Stay tuned for more on actual tattoos and more food in Tattoos in Thailand pat 2…!!

Photos by me

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