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Wednesday, June 08, 2011

I cook therefore I am - I ergo sum coquus


I dont know how many of you are aware how much I like the whole food process - I know its a given since this is predominately a food blog that the interest lies in that general direction but I need to tell you that this interest has been going on since I was in grade school, and I have mentioned that before too. Well, with all this history in mind I should say that I have gone through several plateaus in this quest of mine and I am happy to say that once again I have reached a new plateau. I love to learn, I love to grow and I love to change. If you are one of my friends on Facebook then you are probably seeing more constant posts from me than you are here at the blog - and if you arent one of my friends on Facebook I dont know how thats possible since I have over 4000 - and dont think I dont keep a handle on all of that - I am well aware that at least 1000 of them are Chefs in Malasyia and all points East that I barely interact with. Anyway - ChezWhat? will be getting a little more attention from me - I promise - Migrating Feast is going through another edit and hopefully those videos and that documentary will take things to another plateau and that about sums up my little sum up...here is a whole bunch of pictures taken with my phone.


I have been nice and busy and I love it and I hope it never stops I have been cooking and working and working and cooking in all kinds of settings in the last year and even more so in the last few months.

I have been making all kinds of fun and exciting things.

I made some "secret" ingredients

I made some salmon

I get 90% of it done on my bike

I have been all over this city....

...and when I get home I make a sandwich.

28 comments:

Sam @ My Carolina Kitchen said...

Everything is beautiful Christo and boy, have you been busy. Hope you'll post the recipe for how you made those shrimp so brown and gorgeous soon.
Sam

vanillasugar said...

wait a minute
you used your bike to get all the ingredients for that rooftop spread? damn
what are those crispy shrimp thingees?

Kitt said...

That's a good kind of busy!

christo AKA doggybloggy said...

the shrimp were tossed in spanish paprika, roasted garlic, salt and pepper and olive oil then tossed on a hot grill for 5 minutes then they were tossed in a little more roasted garlic and finely chopped basil and thats how they got to be so brown and gorgeous....

Lizzy said...

Even your sandwiches at home look fabulous! I love seeing all your plating...just beautiful.

Stacey Snacks said...

Bravo. All of this food looks incredible, you should be very proud! I am! Very impressive Sir! xo

J said...

The salmon looked good, Christo! What were those reddish thing on top of the fish?

The Culinary Lens said...

Busy Busy it seems to be the new normal

christo AKA doggybloggy said...

the thin reddish things are radish - they become more translucent due to the dill flavored aspic the are coated in to keep them and the fish in shape...

Anna C said...

Christo, you sure do get around. Beautiful photos of the events you've worked on. Everything looks amazing.

Vickie said...

Gorgeous photos, Christo. I can't get over that platter of salmon with radishes and cukes . . . what a masterpiece! Your food is so artful and delicious looking, I can't wait to see what you do next. No wonder you're so busy - you must be in high demand!

Joanne said...

There is definitely something to be said for coming home to a good sandwich. You need it to fuel all of the running around you do. Carb loading for the chef.

I love the presentation of that fish!

Rumana Rawat said...

OMG!!! every thing is so beautiful and so delicious:)

Barbara said...

Beautifully presented, Christo. You are a busy man and that's great!
That fish is amazing.
And the sandwiches aren't bad either. :)
Now tell us how you did this on a bike??

christo AKA doggybloggy said...

I do the grocery shopping on the bike and I usually have to make multiple trips to the kitchen to drop things off - sounds tough but it would be tougher taking any other form of transportation - once its prepared it gets taken over in a car/van/semi - depending on how much there is...

Micky-T said...

Wow! That shrimp's holding my taste buds hostage. Will they ever let me go? I could be sailing through NY as early as next spring.

Ciao Chow Linda said...

I am impressed - not just by the delicious array of food, but by your mode of transportation in carrying everything. bravo

Proud Italian Cook said...

You're a superstar, and your food always shows it! I give you alot of credit with the biking, wow very impressed!

Marjie said...

I hope you had help setting up all those plates! Keep doing what you're doing, and talk to us when you have the chance!

teresa said...

this is so impressive, everything looks so beautiful! you look really busy, but in a good way. and good for you for riding that bike!

LaDivaCucina said...

Glad you is busy, Doggy! Now it's summer, my business is slowing down. I think on FB we have more interaction instantly and it's easy to do quick posts about photos, so that's why you probably have been focusing more on it. Love your photos as always!

TavoLini said...

Love it!! Food pics are beautiful--you have been BUSY! Good stuff, we have been biking everywhere too this summer.

Hope all is well with you and the family :)

Lori Lynn said...

Very cool! Look at that variety!
Especially love the first photo with millions of plates...
LL

FOODalogue said...

Love the title! Beautiful work. Enjoy following you here and on FB!

Jill said...

Your food is beautiful...all on a bike. Wow, very impressive.

Fresh Garden said...

Wow! Wow! Wow!
That's fantastic, bro.

Purabi Naha said...

Holy smokes! What lovely pictures! Wish I could get a bite of the delectable salmon.
purabi naha
http://cosmopolitancurrymania.blogspot.com

Perry P. Perkins said...

Yeah, but what a great lookin' sandwich!

-Perry

Perry P. Perkins
Author
“La Caja China Cooking”
“La Caja China World”

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