This week’s Key Ingredient presents a familiar face for Sky Full of Bacon… the first actual chef-y chef to appear in one of my videos, Rob Levitt of The Butcher & Larder, working with abalone:
The piece is here. And here’s Rob and his wife Alli back in their Mado days in Sky Full of Bacon #4, A Head’s Tale:
I was also featured this week in one of David Hammond’s ever-excellent radio pieces, on searching for interesting dining in suburban strip malls, along with Jennifer Olvera, author of The Food Lovers’ Guide to Chicago. Find out more about it here, and if that link doesn’t work, this takes you straight to the audio.
Posted in Key Ingredient/Chicago Reader | Comments Off on Sky Full of Bacon Presents Weeds From Out Back of Carnivale | August 13th, 2011
In this week’s Key Ingredient, David Dworshak, who took over from Mark Mendez at Carnivale after many years as his #2, sets the record for most uses of his key ingredient: milkweed. Read it here.
And read comment at the Reader about Key Ingredient here and here.
And thanks to Nick at Grub Street for the shout-out for my Perennial Virant review (in contrast to Pat Bruno’s, which appeared right after– Kevin Boehm told us Bruno had just been in).
This week’s chef is Nick Lacasse at the Drawing Room; the ingredient is whelks, the article is here. Fun fact: as I was waiting for Julia for the shoot, a bunch of big black cars drove up and Mayor Emanuel emerged to go to lunch next door at Le Colonial. An odd time to be standing there with a tripod and a camera, but no particular interest in filming the Mayor…
Meanwhile, nothing here last week other than pig beauty shots because I was doing Grub Street Chicago. Here’s a link to the five days I did it, for posterity: MTWThF
I knew Hot Doug’s would be a hilarious shoot. I didn’t know what Schwa would turn out to be… but it was pretty damn funny too. A kitchen table at Schwa would be the best show in town.
Note the new credit style on this one, to match the redesign of the print Reader a few weeks back. I swear to God, that took longer that cutting the video did. I’m not kidding when I say this is handmade, one-person video production here…
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Meanwhile, this being episode #30, time to run a recap of the last ten dishes, as I did after #10 and #20. You can refresh your memory about the past episodes by clicking on the “Key Ingredient” link under categories at right:
• Bill Kim/aloe vera— this looked like a mess while he was making it (soggy tortilla chips and soba noodles?), but came together surprisingly well, and the Jello-like aloe vera was texturally very interesting
• Carlos Gaytan/dried shrimp— one of my favorites because he took an oddball ingredient and made something that was robustly flavored, reflective of his culture and yet innovative in its own way. I’d love to go have it for breakfast for real sometime.
• Doug Sohn/chicken feet— chicken feet could be the new bacon, fried up like Doug did them. Lifted a chicken dog (not my favorite thing at Hot Doug’s) to a decadent new level.
• Barry Sorkin/Vienna Beef hot dog— I’ve made fun of dragon turds for years, but let’s face it, you’re never going to go wrong with bacon, gooey hot cheese, and smoke (or Smoque). I actually made this one for a party shortly after, and they were devoured with wide eyes of amazement.
• Cleetus Freedman/Bourbon— baked ham in a bourbon glaze, tasted exactly like what you think it’s going to taste like, just not much of a challenge challenge…
• Marianne Sundquist/pork cheek— and the same is somewhat true of a pork ragu. It was nicely done, but not a groundbreaker for the series
• Abra Berens/silver needle tea— another one I really liked, even though the tea salt thing didn’t really work— both it and the tea granita were too salty. But it was so clean and refreshing and showed such interesting thinking about how to use these things, and I actually made the salad later and really enjoyed how simple it was
• Sandra Holl/apricot kernels— the bitter apricot kernel flavored did kind of disappear into a standard custard, as she observers in the video. But I really liked the extra bite of bitterness that the kernels brought to the brittle
• Paula Haney/millet— The millet tabouleh was surprisingly likable, and the meat pie was great (mainly tasting of their bright ras-al-hanout seasoning). The parfait was very pleasant and I liked the rice puddingy millet in the dish, and the puffed millet in the chocolate, but the crispy millet thing was like eating tiny ball bearings. Millet’s just not pleasant in quantity
• Michael Carlson/Malort— the first dish, with the Malort gelatins, was very striking. I didn’t taste it so much in the second dish, and I’m not a fan of that style of plating (the meat always gets cold) but the cocoa nib-infused consomme with Malort was maybe the best and most Malorty thing of them all; unfortunately it doesn’t really get explained in the video for time reasons.
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Finally: while I’m not happy about how LTHForum got into the situation that ended this week with its sale to three of its members, that’s water far past the bridge by now and out of the imaginable outcomes, this is surely the most promising for its future and deserves to be looked at as a fresh start.
When I left over three years ago, we were wrestling with how to take something that was state of the art for 2004— if that— and adapt it to a world in which blogs had displaced message boards as the hot user experience. Now it’s several years later yet, and LTHForum is as far behind the contemporary Twitter-Facebook-Foursquare social media world as the old BBS-style Chowhound seemed behind the times in 2004. So there’s a lot of room to improve the LTHForum experience to adapt to the way the world works now, and in the process open up a site that has gotten a bit hermetic at times and make it social not only inwardly but with the outside world. And I’m as curious as anybody to see what can be made of it for 2011.
So I wish them luck, and urge them not to be afraid to shake it up— it’s been very much the same for much longer than it should have been, which is less a criticism than a recognition that just as there was on BBS-style Chowhound, there’s a lot of creativity there waiting to be given new forms in which to explode.
Possibly the first picture of a plate of food I ever took, from the long-gone Julia’s Lithuanian on the Westernathon, March 8, 2003. I’m not even sure why I took pictures, since you couldn’t post them on Chowhound— and still can’t.
Meanwhile, check out some improvements made to the blog here. The sidebar at right now has several new features including recent comments and tweets. But the coolest of all is the new Videos screening room, which gives you immediate access to all past Sky Full of Bacon podcasts, which will launch and play instantly in full glorious big-screen high definition. Check it out here.
All these changes were done cheerfully and very quickly by Artur Bobinski at Kenton Wen Design, and I happily recommend his services for building or tuning up WordPress blogs or other such projects. We did it entirely via email and I enjoyed excellent service and prompt turnaround for a very reasonable fee.
Sky Full of Bacon is the podcasts (video and audio) and blog of Michael Gebert, James Beard Award-winning food video producer and writer, final editor of the late Grub Street Chicago and contributor to the Chicago Reader, Chicago Sun-Times, Time Out Chicago, Serious Eats, Saveur.com and other publications. Click here to Go to Videos. Click here for Airwaves Full of Bacon, my audio podcast.