Williamsburg Skatepark

They are building a skatepark just outside McCarren Park.  

Matt and I decided to go check it out and see if we could hop the fence.

Turns out, we weren't the only ones trying to skate it.

Here is a little clip that Matt threw together.

model citizens/all smiles from Matt Webster on Vimeo.

Just don't go unless there are a few people.

Minimize your ticketing risks....

Ian's Killing shit...

Just a little look into Ian's BK Summer.

Montage in the works.....

Charred Peppers Taste Better

Pretty much anytime I use a pepper, I like to charr them.

All you really do is leave it out on an open flame.

Keep it going till it's completely  black.

Once the pepper is black, throw it in a covered container.

After a few minutes, the skin will loosen from the steam created,

making it easy to peel the burnt skin off.

Just peel it all off by hand, or under water.

I prefer by hand, I think water will take some of the flavor.

The end result will taste much better. 

It will add a different depth to your food.

New Bed

I built my own bed.

It is way better than something from Ikea.

Jessi is apparently "smarter" than me when it comes to building.

Buy a saw, Do it yourself.

Pickled Garlic Scapes

The recent obsession here has been Pickling.  

Matt and I decided to pickle some garlic scapes one night.

I got the idea from one off my bosses.

She was telling me the process of how her mom makes them.

How come Korean people know so much about pickling?

Heating up the brine.

Shoyu, Rice Vinegar, Sugar, Salt, Peppercorns.

Little snakelike tasty garlic scapes.

Matt tried to not blow it and miss the jar.

They have been sitting in the fridge for 2 weeks.

They are just about perfect.

The New Brooklyn Avocado home

Sorry for the lapse in posts.

Jessi and I made the decision to get an apartment together.

We had quite a few let downs but we got lucky.

The apartment is shaping up nicely.

The meals have been almost never-ending.

This is the new home for BKAVO Recipes.

Models

Bringing it back from the ollllllld Avalon Park Days.

Matt and Sebastian.

Polaroid modifications.

2007.

De-lic-ious Di-sh-es with the Sista Sol-ja house

Made some pretty good food with some friends.

Sista Soljas in the flesh, Lindsey and Solange.

We had Polenta with:

Braised Fennel

Collards

white wine sauteed Portobellos

Good times cooking with friends.

Afterwards, the Pobe got to work cleaning.

 

Yes it's a pants-robe...

Blood Orange with Watercress

I decided to make a simple salad the other day.
I was really in the mood for some nice spicy Watercress.
I had a good Blood Orange the day before.
2 Blood Oranges, Supremed.
1 Bunch of Watercress, Chopped.
1 Cucumber, de-seeded and Sliced thin.
Extra Virgin Olive Oil
Salt
Pepper.
Simple is sometimes so good!

Roberta's is killing it....

I recently started to work at Roberta's in brooklyn.
The brunch is easy and fun to work.
It was a good feeling to get back into a kitchen and just cook.
Head pizza slayer Anthony made me an amazing Pizza.
Ramps with Ricotta.
If you haven't had ramps, get them.
I get them from the Union Square Farmers Market Wednesday and Sunday.
I will inform everyone about them more in the coming days.
The pizza was heavenly.
Good Char.
Thin.
The creamiest Ricotta you've ever tasted.
Light but full of flavor.
Get to Roberta's fast, it's an awesome place.
http://www.robertaspizza.com/

Share

Share The Cellular Freedom from Matt Webster on Vimeo.
The summer is here and another video will be coming soon.

Lot of Work to Do...

To get this....

Back to this.....

Oh well, it was fun while it lasted.

Ryan O' Connor

Ryan O' Connor from chris field on Vimeo.

Ryan and I have been friends for a long time.  Maybe you saw his break through part in Visual Freedom?  I made that part happen.  I visited florida recently and we got to hang out.  Great friend, Great times.  There's a little Jack Moran cameo in there.  Enjoy this little clip.

Testing Pizzas

I periodically go through bouts of distraught on how I should run the Pizza station at Whole Foods.  I came to the realization that I like pizza, but I wouldn't go there to get it.  Some of my favorite pizza places have a very different style of pizza than what we have to make everyday.  Artichoke, Roberta's, Otto and all of my other favorites have a very thin crust and would be considered Neapolitan Style.  The best part about Neapolitan is that they typically cook it in a 800 degree (or higher) wood-fired stone oven.  Most of the people who work the Pizza at Whole Foods tend to be frightened if the oven even reaches 510 degrees.  Once we were done making pizza for the night, I cranked the oven up and let it heat up for over an hour.  I didn't have too much more time to make my pizza, so I started to make it when it was at 675.  It was simple, a margherita but with capers on it also.  I stretched it by hand, instead of the lame dough stretching machine that we normally use.  The only problem with stretching that I didn't think about before is that I couldn't stretch it bigger than the pizza spatula.  I had a lot more dough than I wanted, but I said what the heck it'll just be a puffy crust on the edge.  It cooked very quickly, under 5 minutes I'm pretty sure.  I put the Basil on after it came out.  I wish that I had used half of the dough so it wasn't as puffy and had the oven at least 100 degrees hotter.  It tasted pretty good however.  Who knew what a little nice olive oil, salt and pepper could do for the sauce.  We may never make pizza like that at Whole Foods but it was a good learning experience.

Spring Skating with Friends

Spring '09 from chris field on Vimeo.
A little montage I made of when Bert and Grant came to visit.
I also put Cliff, BD, and Yaje in there.
The song is by Zak Fine.

Stay tuned for the Ryan O' Connor Montage

The End to Brussel Sprouts

Well the season of this delicious baby cabbage has come and gone.

To tell you the truth though, I still could have eaten more.

At Whole Foods, we were roasting 50lbs or more of them A DAY!

No matter what, just don't boil them like our previous generation would.

Here I used  some good Olive Oil, Shitake Mushrooms, Garlic, and Lemon.

I squeezed half of the lemon into the pan.

Season it with corse ground Pepper and some good Sea Salt.

So with much sadness, I will say goodbye to this tasty vegetable till next year.

I hope everyone got to enjoy them!

Winter's Past

Sorry for the hiatus, things have been pretty hectic with me latley.
Had a nice spring visit from Bert and Grant.
You probably have seen the weekendtage but my montage is in the works.
 

Grizzly Bear

LEAK
http://www.sendspace.com/file/ry0c34

Heart of Wheat Bread

Bread, bread, bread and more bread.  

Chris and I are on a bread kick and this is the first one that I have tried out of the Bread Bible.  This is just a simple rustic bread but it has a few tablespoons of fresh wheat germ.  Wheat germ has many essential nutrients and is a good source of fiber.  It gives the bread a more wheaty, hearty, yummy taste.  

This was also my first try at slashing or making cuts in the dough.  I think I made them a little too wide but now I know for next time.  Making your own bread is really fun and satisfying.  It is a little intimidating at first but give it a try!!

Olive Bread to the Head

The Olives in the bread make it outrageously good.
I work at the Union Square Whole Foods, there's a gaint Pizza oven.
I brought the dough to work and threw it in that 550 degree beast.
The real secret to why this bread turned out good was Water.
I would sprinkle water on the loaf every few minutes.
The water makes it crisp up really nice.
I did mess up a little when I slashed the top of the bread.
I cut a little too deep on one side.
It was a very nice smaller loaf.
Everyone I work with really seemed to like it.