Cooking with Alex Pardee and Upper Playground

January 6, 2009 on 12:07 am | In Videos | Comments

This is the 2nd round of cooking with the artist featured on walrus TV and Upper Playground. This is a 6 part video series. This is a full day of cooking with Alex Pardee I had a great time working with him, he was a lot of fun and wasn’t afraid to eat. I must say the piece he did for me is great, thanks again for playing Alex.

To see more click below

Frying pigs ears

splitting a pigs skull

cooking brains and eggs

Eating porchetta di testa

11 Responses to “Cooking with Alex Pardee and Upper Playground”

christopherpepe says:

January 6, 2009 at 7:14 am

I learn so much from your howto videos. I’ve always sawed heads in half and get two half brains but I’ll try the clever method to get the whole brain out. Thanks.
mike says:

January 6, 2009 at 11:21 am

Great stuff, Chris!
Jason J Brunet says:

January 7, 2009 at 1:22 am

Wow, I want to hang out in your kitchen and watch you make stuff!

I had beef heart the other day because of you. I think it’s going to become a staple in my home.
Andrew Hernandez says:

January 11, 2009 at 12:36 am

Dude, the waterfowl community needs you to do the same thing for ducks and geese. I finally plucked a whole duck instead of just breasting it. I tossed the entire innards and was thinking Chris would be very unhappy with me. The problem is that I don’t know how to separate, clean and prepare the different parts. If I brought you a few ducks, would you do something similar?
Oh for the Love of Pig! « HAVE KNIVES, WILL COOK says:

January 14, 2009 at 11:52 pm

[...] Charcuterie, Offal, pork So we have a new sous chef at work. He saw a video on You Tube of Chris Consentino making Porchetta di Testa, and wanted to try it at the restaurant. What is porchetta di testa? Well it is basically a [...]
Oh for the Love of Pig! « HAVE KNIVES, WILL COOK says:

January 15, 2009 at 10:28 am

[...] Cooking, Food, Offal, pork So we have a new sous chef at work. He saw a video on You Tube of Chris Consentino making Porchetta di Testa, and wanted to try it at the restaurant. What is porchetta di testa? Well it is basically a [...]
Oh, for the Love of Pig! « HAVE KNIVES, WILL COOK says:

January 19, 2009 at 10:31 am

[...] Cooking, Charcuterie, pork So we have a new sous chef at work. He saw a video on You Tube of Chris Consentino making Porchetta di Testa, and wanted to try it at the restaurant. What is porchetta di testa? Well it is basically a [...]
Pig’s Head with Chris Cosentino (Incanto, San Francisco) « Belly Love says:

March 3, 2009 at 7:37 pm

[...] San Fran in late May. I’m not sure that Incanto can possibly live up to my expectations, and videos like this just fuel my fire. The video also clarifies what I did not like about the calves brain quiche [...]
Cooking with offal | says:

March 8, 2009 at 6:42 pm

[...] everything he cooks looks all that enticing to me (although I am sure he makes it delicious. His pig face creation looked kind of tasty, actually). Regardless, I greatly admire his philosophy of respecting [...]
Rowland says:

April 30, 2009 at 8:24 pm

Ray Laiotta was the guy who got his brain fed to him in Hannibal.
dsolberg says:

August 29, 2009 at 5:47 am

Nothing better than morning coffee and video of pig head break down! As a farmer and food lover Chris Cosentino is my hero!!! Can’t wait to get to the west and eat at incanto!! If you make it to virginia I will have heads, testicals and feet, and much more for you Chris!!!