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
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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.
Comment by christopherpepe — January 6, 2009 #
Great stuff, Chris!
Comment by mike — January 6, 2009 #
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.
Comment by Jason J Brunet — January 7, 2009 #
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?
Comment by Andrew Hernandez — January 11, 2009 #
[...] 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 [...]
Pingback by Oh for the Love of Pig! « HAVE KNIVES, WILL COOK — January 14, 2009 #
[...] 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 [...]
Pingback by Oh for the Love of Pig! « HAVE KNIVES, WILL COOK — January 15, 2009 #
[...] 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 [...]
Pingback by Oh, for the Love of Pig! « HAVE KNIVES, WILL COOK — January 19, 2009 #
[...] 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 [...]
Pingback by Pig’s Head with Chris Cosentino (Incanto, San Francisco) « Belly Love — March 3, 2009 #
[...] 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 [...]
Pingback by Cooking with offal | — March 8, 2009 #
Ray Laiotta was the guy who got his brain fed to him in Hannibal.
Comment by Rowland — April 30, 2009 #