No actually, I think American runs on calories. Flicking through a Cosmo or other womans magazine recently, I stumbled upon this snip it in the 'health and nutrition' section on "How to eat more of what you love without packing on the pounds" (or something equally as bad). Here's the words of wisdom they had to offer...
And we thought we were cool sabraging* champagne with a knife. This guy makes us look like amateurs! I like the added touch of the 'sword' image/application on his ipad whilst sabring... authenic.
Last year the shores and dancefloors of Australia were graced with Brainfeeder record label artists Flying Lotus, Gaslamp Killer, Thundercat and Ronald Bruner Jr. The Bookery Cook ladies had the pleasure of cooking dinner for the crew before their Brisbane show and the warehouse afterparty.
Cooking has always been regarded as a sensual pastime, from phallic-shaped vegetables to vaginal-resembling mollusks… a messy, fleshy, steamy pursuit bound together by instructions like squeezing, kneading, spreading, slapping, rubbing and greasing.
Thanks to a crafty YouTube user we see just how sensual cooking can get…
I’ll be the first to admit I am not the best baker. Measuring things exactly is not my forte… but I do love it, and when it works out I find it very very satisfying. Since living in New York, the times I have baked have been few and far between, so I am a little out of practice. With the oncoming of the cooler weather (and a good excuse to drink bottomless cups of tea and baked goods) I decided it was about time to make my return to the world of ovenly delights.
I recently signed up to NETFLIX. It’s incredible. I have access to so many cooking shows on demand. Which means every night I crawl into bed and enter the kitchens of various famous chefs all over the world. I have become slightly addicted to Ramsey’s Kitchen Nightmares (yes cringe now if you must) but I honestly love it. And find it surprisingly, very inspirational!
My pantry is no where near the haven of herbs, spices, seeds, oils, sauces and canned goods that was in Australia, but it is slowly starting to build and there are a few items that are constantly on rotation.
This is the first guest blog from good friend, revered toon maker and DJ from the Dank Morass crew and not to mention, fellow kitchen enthusiast, The Walrus.
...You can’t deny the squid there is something grotesquely sensual about the squid.
Upon seeing the styrofoam box brimming with squid at the West End markets, we thought it was time to get learned in gutting and stuffing these little numbers.
So, the departure of Bookery Cook’s Maxie for the big city bright lights (and edible wonderland) of NYC called for a grand feast. We decided to invade the kitchen and deck of good friends in Auchenflower for the occasion.
Since I arrived in New York I haven’t eaten at the same place twice, you’d be crazy to because on every corner there is yet another cute looking place or dimly light bar. However, upon signing a lease for our DREAM apartment on Grand St in Tribeca, we celebrated by visiting not one, but two of our topped ranked eating establishments for the 2nd time.
Here are some TED talks bringing necessary attention to the eating habits and subsequent food production habits of our societies, touching food consumption history and trends, obesity, education and sustainable production.
Having gone the (West End) markets Saturday, Wednesday rolling around surprising quickly, dinner booked out for Thursday night, and not touched any of the market produce, it was time for some rash vegetable action.
In January this year Brisbane was hit with one of the worst floods it has ever experienced. Although team Bookery + friends + family were extremely lucky to escape major trauma, there were many people throughout Queensland who were not, and our hearts and thoughts go out to them.
Weeks of suppressed cooking urges due to study and life commitments erupted into a frying, caramelising, roasting, sauteing, wine-drinking frenzy last Friday night.
The Bookery Cook was lucky enough to be part of an exhibition held by Brisbane arts collections 4C. The exhibition was called SHOOT to raise funds for six degrees and friends of the earth.
Wanting to cook but needing a change of scenery, we packed our bags full of chopping boards, sharp knives, blenders, kitchen scales, ingredients and serving wares in preparation to invade the kitchen of our good friends at Latrobe st.
