Check out this amazing fruit tart my mother made. It was superb, and looks fantastic too. I shot this picture with my dad’s Nikon D80. The shot came out so well. Makes me realize it’s time for a new camera, I have been using the same one since 1998!
I found Tastebook.com today reading one of my favorite design blogs (webcreme). It’s a great idea. I wish I thought of it first. The prices are reasonable, and the printing looks great. I think I am going to have to assemble one myself. I’ll post pics when I get around to putting one together.
So… this does not have anything to do with food, but I just finished a new promotional dj mix. You can download it here if you like dance music. Please right click and save as (as opposed to streaming it with your browser). Here is the setlist:
Chromeo - Fancy Footwork (laidback luke remix)
The Chemical Brothers vs Dynamix II - Do It Again (Breaks Mix)
Ice Cube - You can do it (Bass Kleph remix)
Freestylers Krafty Kuts - Dynamite Love feat Dynamite MC 12″ Version
Brothers Bud - Feel Like Dancin (Mickey Slim remix)
Dj Quest And Odissi - Break Me (Quest VS Pyramid remix)
Sharam Jey vs. Stupid Breax (Junior Jack remix)
Max Sedgley Vs Plump Djs - Splitroast
The Beatmonkeys - How You Like Me Now? Rico tubbs (Gangsters VIP mix)
Rochelle - Fer De Lance (Proper Villains Dub)
Armand Van Helden - This Ain’t Hollywood (Tektite intro edit)
Slyde - Kiss Kiss Bang Bang
MC Gringo, DJ Beware - Tamborzao Con Scratchy
Deekline & Wizard - Up For The Possee
Slyde - Frequency (NAPT remix)
Norrit - Watch Out For This Girl (B. Rich remix)
Pirate Breaks #5 - Sane Man
Westbam - Bass Planet - (Hardy Hard remix)
Justice - We are your friends (Scottie B, King Tutt, and Samir Remix)
I can’t say it was my best moment as a photographer, but Veno’s Lamb prosciutto and marmalade on toast are to die for. Yet another example of awesome food in Brooklyn within four blocks of my house. Bonus points to Veno for keeping the interior decor of the ancient apothecary shop they took over.
My brother in Law Jake Dowling gave me a quick (really quick) tutorial on how to unshell a lobster recently. He is a native of Maine (which has too much lobster–if you did not know) so this kind of thing is truly second nature to him. He showed me how to unshell a lobster in less than 60 seconds without breaking a sweat.
As they were cooking, I was told that bigger is not always better with lobsters, and there is a perfect size for texture and flavor that is somewhere around pound and a quarter in weight. So, getting the timer running here, Jake takes the claws off first, as you can see in the image below. The next step is to grasp the body in one hand and the tail in the other, and gently twist to separate the two body parts.
At this point Jake typically disposes of the body, but I want to step in and note that there are a few pieces worth salvaging. The legs have exceptionally tasty meat that can easily be removed by using a rolling pin. Just start at one end and roll over them, and the meat will pop right out. You should keep a look out also for red lobster roe in the tail. If you are lucky enough to get it it’s delicious. The next step is to break the tail and push the meat out from inside. This should be really easy and yield a lot of meat.
From here we can move onto the claws. Compared to the rest of the lobster, these can be a little tricky. First you want to snap the joint and also break off the movable part of the claw. You may notice that this is the only picture that was not over a plate. when you remove the bottom of the claw, a liquid will come out of it. You can see it in the picture. You probably want to move over a sink or trash can. You can use a cracker to break into the claw and extract the rest of the meat.
All that we have left now is the back portion of the claw. If you apply pressure with your hands against the joint it should pop right open and you are good to go.
