Hungry Uncle’s Kitchen – August 3, 2015
Come Igor, if we time the lightning strike properly, we’ll be able to harness the perfect amount of energy from the storm……. Look Igor, look, we’ve done it; we’ve regenerated previously dead tissue. It is, ALIVE! A brave new world for science and mankind…famous, we’ll be famous…………….. Well, fortunately I’m not Dr. Frankenstein and while the events in my kitchen don’t have the ethical ramifications or thought provocations of Mary Shelley’s early 19th century novel, they certainly can stimulate your taste buds and olfactory glands.
Not to mention that the creation of food products, similar to the ravings of the aforementioned (mostly) fictional character, is the intersection of creativity, science and nature.
It’s been several months since Hungry Uncle Foods began distributing our first Barbeque Sauce and I’d like to thank everyone for the positive feedback. Since the Bajan Barbeque was so well received, I thought the time had come to hunker down in my Secret New Jersey Test Kitchen and create something new. As those of you who have followed me know, I’m very inspired by both local and distant travel. While I’ve made my way around the world one the highlights has always been the food. It’ serves as reflection of the people and their cultures and I find very few things more enjoyable than dining or cooking on someone’s “home turf”. Yes, there can be language barriers but it’s always amazed me how often food transcends that. Sometimes a simple smile or “thumbs up” can say more than a hundred words. I once had the pleasure of making dumplings with a lovely woman in her small Beijing kitchen without a word being spoken-honestly though I did feel better knowing that the translator was at my side should the need arise; my Mandarin totals about three phrases. It’s experiences like that, many conversations with chefs, trips to farms, and the good fortune of finely tuned taste buds/ sense of smell that have helped to create my broad culinary lexicon. No, cooking cannot be successful without a basic understanding of technique and ingredients which certainly is the science and nature of it all. However, it’s the creative part that gets me the most excited in the kitchen. At times there’s an instant winner while others it takes months of perfecting and fine tuning.
After decades, it’s still amazing the effect of a touch more or less of a given ingredient can make. Mistakes can lead to interesting culinary developments for both the trained and self-taught chef.
So what’s next? You’ll have wait a bit longer. Oh, so you’d like a hint? You know the old saying, I could tell you but then I’d have to…..” Perhaps I’m being a bit draconian. The genesis comes from close to home while its maturity comes from the other side of the planet. These varied traditions have been combined to create another sauce that I hope you will find as enjoyable as the first.
The Nikola Tesla of the kitchen? That’s up to you to decide.