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Chris Cognac

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Everything posted by Chris Cognac

  1. I dont know, maybe its because I am a laid back California dude...but you guys in New York seem to really take this stuff seriously. I dont think anyone would care as much out here about photo's and all that...I could never see this stuff going on out here..Oh yea, the e gullet dinner is this evening..I think we have about 8 members going to Fora in Long Beach...I am bringing my bitchin new Canon Rebel 6.3 SLR to tale pics with...so check out the thread!
  2. I have written a ton of search warrants, and I have never even heard of that word...I will have to try and work it into the next one I write
  3. I checked it out and I agree, it looks pretty nice.
  4. Just so you know, my desk here at work is 4 miles from where Wal Mart wanted to put that store in Inglewood....The point is that they wanted to come in and put a giant discount store, with a supermarket inside...on a busy street (prairie ave), next to the forum and hollywood park race track....They wanted to do this without any studies on traffic andother issues...plus it would have put most of the other businesses near the area out of business!
  5. Man that was amazing to read and look at. I can only imagine how good it tasted!
  6. Got em on sale this weekend!...I have an IMAC...I thought the last ones would post, but its only a link? But I am standing in front of cabo wabo!
  7. I am still getting the size thing down...They were huge before...like 2000 by 1500....I will try another http://images.egullet.com/u9467/i4768.jpg
  8. Crap, they are in the wrong order...but at least it worked!
  9. Last night i made a macadamia nut, coconut halibut and it seamed to be a little black from sauteing in canola...what do you think? Should i have just popped it in the oven instead of the saute first.... the next dish is my famous Saki Salmon.....endorsed by a real Japanese person as "good".. i just want to see if the image thing works! i amplaying with my new Cannon SLR 6.3 meg!
  10. Chris Cognac

    Grilling

    Wow, that looks awesome...the food as well as the grill!
  11. I know that the San Pedro location is bogus, I drive Western everyday and have never seen one there either....Man,this guy must have some time on his hand to make such an elaborate web site....or he is brilliant and this is a ploy to market his web building skills to the world..
  12. I just layed down way to much cash for a Cannon Rebel SLR 6.3 megapix...I had used the high end HP point and shoot for the Iron Chef taping and was really pissed that many of the images were blurred and screwed up, so I had to go and buy an SLR...It to Vegas last week for the Pizza Convention and to shoot some food shots for an article...I was pretty pleased with it, although it was my first attempt at a serious food photographing....You can see some of the attempts on my web site and please feel free to give me feedback...i did have problems with lighting...there is a shot of a guy with a martini at the top of the stratosphere...It took many tries to get a good shot and I had to leave the shutter open for almost 10 seconds...but the result was good
  13. I must say that few things on earth are better than an order of Jerk Chicken from "Debuss" eaten sittting on 7 mile beach in Negril Jamaica, and washed down by a cold Red Stripe...I dont know why, but Red Stripe really does taste better when eaten with Jerk.....
  14. This is an offfshoot from the questions for Iron Chef thread...We are trying to put together a "backyard" Iron Chef event where we have teams from all over the country via e gullet compete on the same night, using the same secret ingredient and post the results on the forum for people to judge..It would be pretty fun to see what the teams from different regions come up with using local produce and techniques...it does not have to be totally in the backyard..I think it would be pretty cool and a fun party for all the teams to have at the same time! Maybe I should re post under a new thread title so people would understand it more..
  15. I think we can all agree on rules as need, lets get enough intrest to do it...heck if some aussie's want to join in, then let em in!
  16. Outside would be great, but then I live in southern california and only own 1 pair of long pants!. i think that the time off year will make a big difference too....maybe if we shot for late may or june it would be nice all over the country....I think...We should try to get the local media involved as well as it could be a neat news story and maybe get some good PR for e gullet and what people can do via the net!
  17. How do people see this working? It could be a single team from each region, or regional contests composed of many teams leading up to a national championship contest. It is early enough in the New England BBQ season that I could add an Iron Chef category to one of our contests. We have done this a few times in the past and it has worked well. Jim I think we should just let people form the teams and see where they end up being from, hopefully we can get a cross section of america, it does not have to be a east/west thing...as long as we get a few teams we should be ok....
  18. from the looks of the snowshoe challenge, you have got a head start in this type of thing...if we could pull this off, I think it might be the first of its kind and I know my editor will give it a push in the paper...we have to make sure we all take good pics so we can print them...I really do think this sort of thing would express the spirit of e gullet quite well dont you think...and how else but e gullet could something like this get organized?
  19. Wow...tree's...its been a while since I have seen some like that...you backyard sure beats my brown grass and view of the Toyota corp HQ parking lot! OK, so there are a few of us interested...So, I feel that each region can/should cook dishes using as much of the local stuff as you can...We should keep the secret ingredient pretty simple so it could be used by all teams. Each team could have the "event" and have a little shindig at the same time, which would make it all the more fun. I dont think we could stick to 60 mins, so 90 mins would be better. I also feel that we should not be limited to grill's but should be able to use any method we choose...deep fry, smoke, pan fry, boil etc... We can come up with a list of possible theme ingredients and post it on e gullet around the time of the battle...then the "chairman" of each kitchen staduim will get together via e mail and agree on the theme.... Man this could be a great intro into summer! I think that each team should include at least 3 people plus a "chairman"..that should be easy to do... So, lets discuss it and see where we can get teams... So far we have my team here in Los Angeles, and are looking into NY and South Carolina...come on...Texas....NYC....Napa...where you at?...Do you except the challenge!
  20. Wow, thought there might be more interest in this...guess not, or maybe its just to cold in the rest of the country...Well, hell maybe I will just do it myself!
  21. I agree, as long as a geographic area could field a "team" they could compete...I think that 4 local judges and then save the last "judge" as the collective e gullet vote within 24 hrs..then come up with the winners....you must remember this would be a "fun" thing and could not get to serious or else ego's could get hurt...My editor already ok'd me to use the paper as an pulpit to announce this if we can do it...I have another bigger idea but I will wait to gauge the interest to see if we could do that. It would be a blast...each region could stock local ingredients and feature them in the dishes....Texas could do a chili thing, California could do wine, new jersey could feature....no, I cant say it...anyway it could work and would be a fun intro into Iron Chef on food TV.
  22. OK..this backyard Iron Chef thing might work...We could do a west coast and east coast event on the same night...with 1 or 2 people on each coast as "chairman" and deciding on the theme ingredient (which would be the same on both coasts and remain secret) then have a tasting panel in the backyards, then post photos on e gullet and let the collective e gullet community vote.....hhhmmmm..Maybe this could work...I think I might need to make some calls! I could totally do a story on this..what a blast....my house is kinda messy cause my 2 demons (3 and 7 yr old boys) and my back lawn is dead....but....I still might want to do it,unless of course someone else has a better place in socal... This might be worth a new thread!
  23. OK..this backyard Iron Chef thing might work...We could do a west coast and east coast event...with 1 or 2 people on each coast as "chairman" and deciding on the theme ingredient (which would be the same and remain secret) then have a tasting panel in the backyards, then post photos on e gullet and let the collective e gullet community vote.....hhhmmmm..Maybe this could work...I think I might need to make some calls! I could totally do a story on this..what a blast....my house is kinda messy cause my 2 demons (3 and 7 yr old boys) and my back lawn is dead....but....I still might want to do it,unless of course someone else has a better place in socal... This might be worth a new thread!
  24. I actually thought about doing that in my backyard...Maybe we could have an e gullet Iron Chef event...oh that would be fun!
  25. I did ask him pretty much that,his answer was that he just opened up 2 new places in NYC!...i wonder myself how that dude can do it! Oh yea, Vegas was great
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