Food related stuff I’ve spotted on the Intertubes V

Looking for songs about food can take you to interesting places, so remember kids eat your vegetables! 😉

Possibly the best design ever for a pizza oven

For a gadget geek like me I have to say this is quite possibly the coolest kitchen gadget ever I wonder if I could get one for a product test. LOL

Now it’s only really since starting in college that I’ve become interested in baking but it’s amazing just how far you can take a cake.

And once again I’m going to leave the last word to our crazy friends in the USA and their love of the state fair has brought us some truly horrendous “food stuffs” in 2010. Check out the top ten here.

Your help needed!

Chef Factor is now in full swing and the public voting has begun, please pop over to my entry here and give me your vote. Also, please feel free to “recommend” to your friends and family that they too support me with a vote. Thanks!

The most authentic Italian pizza

September 15th, 2010 will live in my memory as the day I ate the most authentic Italian pizza. We (Elly and I) were on holiday in Italy, staying in Pompei we decided to grab a train into Naples.

A random street in Naples
A random street in Naples

We were being typical tourists, wandering round the city without any real direction when we decided to grab some lunch.

Naples is the home of the pizza and the restaurant that first served pizza still exists. We had done some research before we left Ireland and knew from literally thousands of reviews that this restaurant was to be avoided as it has become a tourist trap, with a lot of reviewers claiming they were totally ripped off.

Instead we were looking for “Da Michele” which is said to serve the best pizza in the world, by thousands of online reviews.

We got our bearings and headed towards where we thought “Da Michele” was located and as soon as we rounded the corner onto the correct street there it was, with about twenty people standing around outside. We walked inside and were given ticket number 75 as we heard ticket 56 being called. We prepared for a long wait…

Mercifully the wait was only about twenty minutes and we were directed inside to a table which we shared with 2 hungry locals. The menu is quite short, only two types of pizza in different sizes and a selection of drinks.

We ordered one of each and sat in for what I thought would be a bit of a wait. To pass the time, I filmed one of the staff making pizzas right behind Elly’s head. You can tell how happy she was to be asked to slide down in her seat to give me a better view :)

Yup that short clip was two pizzas going from dough ball to fifteen inch pizza base, without a rolling pin in sight. Maybe if I was doing it all day every day for a while I might be able to manage one in twice the time.

Da Michele Menu
The full menu

Dressing, cooking and serving time was at most another five minutes. Our pizzas were served so quickly to our table, from a red hot wood fired stone oven, that we had to wait almost as long for the pizzas to cool and set as we did for the order.

The pizzas themselves were beyond description, mere words can not do the bread or the topping any justice. I was so enthralled by the process I forgot to take a picture. In a way though I’m kind of glad I didn’t because if you saw how simply they were dressed you would not believe how great they tasted. This was one of those occasions when the sight and taste senses have an argument and taste wins by landslide.

So in lieu of a picture of our pizzas, here’s one of the queue as we left.

The queue as we left
The queue as we left

Oh and you may hear more about “Da Michele” if you happen to see “Eat Pray Love” as according to a poster on the door, Julia Roberts filmed a scene there 😉

Your help needed!

Chef Factor is now in full swing and the public voting has begun, please pop over to my entry here and give me your vote. Also, please feel free to “recommend” to your friends and family that they too support me with a vote. Thanks!

It’s been a little quiet

Yup, it sure has. You could be forgiven for thinking that I’d abandoned NotJunkFood after the college announcement, ‘cept that’s not really the case, the intention was there all along but it seems a return to education after so long has been a bit of culture shock.

Thankfully I am starting to get to grips with the workload just as more gets heaped on in the form of assignments. Still, this is what I wanted, to learn more about the craft and the science of cooking and I’m still loving it despite the workload. This course is a really good one year introduction but I know I’m only scratching the surface of what I could be learning which is why I’m already planning for what’s to follow and that’s something you can all help on but more about that later.

I’m also getting a bit excited about the run up to Christmas not because Santa is coming and he’s going to bring me a set of Global Knives (I’ve been good but I don’t think I’ve been that good ;)) but because I’m going to be starting a few weeks of work experience in an actual restaurant where I might actually get to make something for paying customers!

So anyway, I mentioned about plans for after this course. Well one choice would be to go on from here to study Culinary Arts in Cathal Brugha Street, however who knows if anyone will be able to afford to be a student after the upcoming budget. So I’ve also entered Cully & Sully’s ChefFactor competition.

GEORGE’S LIP SMACKIN’ BBQ RIBS ‘N’ ‘SLAW
GEORGE’S LIP SMACKIN’ BBQ RIBS ‘N’ ‘SLAW

Why? Well quite simply because the prize is just incredible! The full 12 week cookery course in the world renowned Ballymaloe Cookery School, a place that not only turns out some of the best chefs in the world but is also the living embodiment of all that is great with Irish food.

Forgetting the value of the prize (€12K for the course + accommodation + equipment + 2 weeks to mine the brains of both Cully & Sully for all there is to know about the food industry) for a minute or two, this is a life changing opportunity and one that, should I win, I intend to wring every last ounce of value from. This will change someone’s life and I’m hoping that with your help, it will be my life that gets changed :)

The competition is now in full swing and the public voting has begun, so you can pop over to my entry here and show your support by clicking on the “Like” button. The competition is fierce, so please also “recommend” to your friends and family that they too support me with a vote! Thank you in advance!