Masterchef

posted bystav

I’d like to think that Wilson is showing a bit of talent in the Kitchen. As TK and I are both from a food and hospitality background, we’re not sure it’s a good thing. But he loves nothing more than getting up on a step ladder and having a crack.

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Nintendo Chicken

posted bystav

My nephew Baxter, (Wilsons cousin) has just discovered cooking using his DS lite.

Cooking DS Style from kirkfood on Vimeo.

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The Royal Bacon Society

posted bystav

My day to day job, among other things, requires me to research and write little snippets about new products and food industry things from time to time for publishing on the web.

While I was chasing information about bacon, I came across this.

And from their Bacon store, I found this t shirt - they even have my size.

Oink - Oink!

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Backslider

posted bystav

According to the dictionary - back·slide (bksld)
intr.v. back·slid (-sld), back·slid·ing, back·slides
To revert to sin or wrongdoing, especially in religious practice.

Since Wilson has been on solid food - a religion in our family - I’ve got another definition for backslider…….. yuk

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What’s it all about?

posted bystav

I’ve spent more than half of my life working in the food business - trying to stay ahead, or, at least, with the trends of our food culture. I’ve observed the rise of mega, celebrity chefs and their tv shows and endless spewing out of cookbooks. Like fashion, food ideas and popularity change all the time. It’s a huge sausage machine.

Whilst it has provided a lifestyle and presented rewarding challenges over the years, just this week, I’ve come to wonder, what’s it all about?

Wilson has started trying new foods - new to him, and experimenting with textures and flavours. And this has started me thinking. Where does it end? When are we satisfied? Why isn’t the simplest thing enough?

Watching Wilson eat and enjoy a simple piece of watermelon or savoring the lingering, yeastie, salty flavour of vegemite has poked my curiosity into what it is that we call cuisine. Why do we like things?

This last week my memory had been jolted.

• Pasta, cooked and tossed in butter.
• Boiled egg and toast soldiers
• Steamed and mashed vegetables
• Toast and butter
• The mouth feel of fresh, sliced bread
• The rubbery, creaminess of sliced cheese
• Bolognese
• Vegemite
• Weet bix

Simple.

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We eat.

posted bystav

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