Month: May 2012

” The 6 Most Terrifying Foods in the World “ # 4

#4. Lutefisk

From: Norway.

What the hell is it?

Ahhh, Lutefisk. After the larvae-ridden cheese, it’s a blessed relief to sample a clean, down-to-earth Scandinavian recipe.
A little too clean.
Lutefisk is a traditional Norwegian dish featuring cod that has been steeped for many days in a solution of lye, until its flesh is caustic enough to dissolve silver cutlery.
Wait, it gets worse …
For those of you who don’t know, lye (potassium hydroxide/sodium hydroxide) is a powerful industrial chemical used for cleaning drains, killing plants, de-budding cow horns, powering batteries and manufacturing biodiesel. Contact with lye can cause chemical burns, permanent scarring, blindness or total deliciousness, depending on whether you pour it onto a herring or your own face. Or, so the lutefisk industry would have us believe.

Danger of this turning up in America:

It’ true, lutefisk is more popular in the United States than in Norway. What the hell are they doing with it? They’re not eating it are they? Is it because it’ a cheap alternative to colonic irrigation? Seriously, how do you advertise this stuff?

Excerpts from an article by
Tim Cameron on


” What are the real causes for the mounting dissatisfaction in the hospitality industry. “

Dear Friend’s,
for the past few years I have seen a mounting number of members of the
hospitality industry voice a growing dissatisfaction for many aspects of
our industry.
Starting with the rookies,  the apprentices, through the line staff, junior
management, senior management, and owners, as well as the hospitality
industry students and teachers,all seem to be competing who has the most
damaging and negative, sometimes even degrading “facts ” to bring to light
about our once beloved industry .
I encourage you all to shed some facts on the real problems which paint such
a negative picture within our own ranks. Maybe if there would be more
positive, realistic energy and good will instead of all the  loathing and
negative outlook, we could all see a brighter, friendlier and more positive
outlook for our hospitality environment.

Please leave a comment below  ⇓   or  join our discussion on LinkedIn  ⇒   HERE

” Schweizer Wurstsalat ” – Swiss Style Sausage Salad

Just had me the perfect midnight snack. (Thursday, 0.15 am)
Bologna, swiss, pickles, scallion, onion, dijon vinaigrette.
Less then five minutes prep.

Life is Good ! 🙂





” The 6 Most Terrifying Foods in the World ” # 5

Today: #5 Casu Marzu

From: Sardinia, Italy.

What the hell is it?

This, dear reader, is a medium-sized lump of Sweet f…… Christ. Casu Marzu is a sheep’ milk cheese that has been deliberately infested by a Piophila casei, the “cheese fly.” The result is a maggot-ridden, weeping stink bomb in an advanced state of decomposition.
Its translucent larvae are able to jump about 6 inches into the air, making this the only cheese that requires eye protection while eating. The taste is strong enough to burn the tongue, and the larvae themselves pass through the stomach undigested, sometimes surviving long enough to breed in the intestine, where they attempt to bore through the walls, causing vomiting and bloody diarrhea.
Wait, it gets worse …
This cheese is a delicacy in Sardinia, where it is illegal. That’s right. It is illegal in the only place where people actually want to eat it. If this does not communicate a very clear message, perhaps the larvae will, as they leap desperately toward your face in an effort to escape the putrescent horror of the only home they have ever known. Even the cheese itself is ashamed; when prodded, it weeps an odorous liquid called lagrima, Sardinian for “tears.”

Danger of this turning up in America:

There is significant danger here, as we’re thinking the cheese companies have a lot of maggot stock in the back of their warehouse they’d like to get rid of. And, there may actually be a market for it. Self-loathing is a powerful force in this economy (see the diet section of your local supermarket) and there’ times you get low enough that, damn it, you feel like you deserve nothing better than infested cheese.

Excerpts from an article by
Tim Cameron on

” Rendang Padang “

Here is a simplified version of one of my favorite dishes,
which I ate many times in Singapore, Malaysia and Indonesia.
The reason I have ” simplified ” the recipe is that some of the items
in the original recipe (there is a million different recipe’s, anyway)
would require a trip to the asian market, which is not practical to everybody.
I can assure you that the taste of my version is just as good and
the smoother texture of the sauce is more pleasant to many.
Enjoy either version ! Bon Appetit !

” The 6 Most Terrifying Foods in the World ” #6

Today: #6. Escamoles

From : Mexico.

What the hell is it?

Escamoles are the eggs of the giant black Liometopum ant, which makes its home in the root systems of maguey and agave plants. Collecting the eggs is a uniquely unpleasant job, since the ants are highly venomous and have some kind of blood grudge against human orifices.
The eggs have the consistency of cottage cheese. The most popular way to eat them is in a taco with guacamole, while being f……. insane.

Wait, it gets worse …

Escamoles have a surprisingly pleasant taste: buttery and slightly nutty. This hugely increases the chances that, while in Mexico, you could eat them without realizing you are eating a taco full of f….. ant eggs.

Danger of this turning up in America:

We’re not sure Taco Bell hasn’t snuck this sh.. into their food already. Just make sure you know what’ in that burrito. Ask at the counter if you have to. Also, watch those ads close because they’ll try to dress it up in some kind of friendly-sounding, pseudo-Mexican name.

Excerpts from an article by
Tim Cameron on

” Yaki Udon “

Had a craving for liver Yesterday.
Have a craving for pasta always.
What better than combining the two 🙂

Watch the Video HERE.

Bon Appetit ! Life is Good !


” Seafood Salad “

For a light lunch, try this :
Lettuce, red cabbage, octopus, shrimp,
anchovies,onion, parsley, eggs, dijon dressing.

Life is Good ! Bon Appetit !

” Morons ! “

Russ Orford on :

” Why are chefs so poorly compensated? “

Hi all enjoy this , it was sent to me by a chef friend
Conversation I just had over the phone for an early Birthday Dinner. (8 people)
*note I don’t usually disclose my rates but for this I must. Because of a close affiliation
To a friend / colleague I waved my usual flat rate and quoted at $25.00 per hour. (4 hours work..Steal!!!) Any way…

sir; “Your menu looks great and I’ve heard your food is wonderful!”
me; “Thank you. I do my best.”
Sir: “However you rates seem a bit high for me, can you come down a bit. I was quoted by another at $18.00 per hour.”
Me: “Really? Great I’d go with him then.”
Sir; “That’s it? No negotiations?”
Me: “I have already come down quite a bit here…”
Sir: “ I understand that but your competition is lower.”
Me; “I see that. I am, unfortunately unable to match that. If the price is right for you then go with him or her.”
Sir; “I don’t get it? You aren’t even trying to come down.”
Me: “No.”
Sir; “But don’t you want my business?”
Me: “Of course. But I can’t work with those prices. Again Sir. Go with the other if it suites you.”
Sir: “You’re not a very good businessman are you?”
Me: “……………….I am Chef. An artist. An artisan. I am a service professional. I provide a great service for those who want it. Am I to understand that you are having drinks and dancing for 30-40 people after dinner?”
Sir: “Yes.”
Me; “You’ve hired a bartender and a DJ?”
Sir “Yes”
Me: “How much are you paying them?”
Sir: “$30.00 an hour for the bartender. And $125.00 and hour for the DJ.”
Me; “Sir. This conversation is over. God Bless!”

Thank God I love what I do.

” Red Cooked Beef & Garlic Noodles “

Red-cooked (also called twice-cooked) beef.
The meat in this dish is beef neck.
It takes a long time to braise,
but the taste and texture is phenomenal.

Play with the seasoning for the garlic noodles
so the taste is axectly as you like it  🙂

Bon Appetit ! Life is Good !