This photo was taken with my cell phone. One of the most advanced and progresive technologies on the planet. Constant advances in manufacturing, communications technology, advertising have been developed to make this photo.
I then placed the photo into Adobe Photoshop then Illustrator to create an image that could be laser cut. New advances in these systems has made them possible for this particular application.
All so I can print it using a system that is 1000 years older than the English language
Cloud eggs were casualy mentioned in some of my research for my thesis. I felt I had to make them
I purchased this old cast iron pot from someone on Facebook Marketplace. I wanted a pot that could be used in my fire pit to make tomato sauce this summer.
As you can see it is quite rusty. These photos are after I scrubbed the loose rust a dust away.
First thing I did was start a small fire and let it burn to the coals. I put a layer of vegetable oil and salt over the cast iron. The salt is used for the mild abrasive quality that will aid when scrubbing. The oil penetrates and adds a patena that makes the metal non stick. Then I set the pot into the coals and heated it for an hour.
This is the salt and oil in the pot.
I used a rag and wiped away extra oil and salt. Then rinse with water only.
Now it is rust free and a beautiful glossy black. Let’s cook!
Why might a high carbon knife be a good choice for your kitchen?
High carbon knives stay sharper longer than stainless steal.
High carbon is eaiser to sharpen.
Having said that, high carbon steel is more prone to rust. More maintenance is needed while working with type of knife.
Most important is to keep them dry. Wipe them clean and dry even right after cutting. Never soak them in dishwater. This is dangerous to the edge of the knife and your fingers. Never put them or any knife in the dishwasher! This swells most handle materials and reduces the life of your knife. Also other utensils hammer dead spots in a delicate edge.
Next it to put a thin coat of oil on them before putting them away. Use mineral oil.
Also as part of my rust prevention practice is to patina a new blade. This will hapen naturally as you use the knife but I like to speed the process up. This patina is a dark oxidation that aids in the prevention of rust. To accomplish this you can just soak the blade in vinegar. I prefer to mix the vinegar with mustard and paint it on with a tooth brush. This allows me to add a little bit of a directional pattern.
This is on the blade for about fourtyfive minutes. I wash and dry the blade. Then reapply untill I have the darkened results I am looking for.
Give the metal a thin coat of mineral oil. If you care for your knives they will be with you for many years.
Pork tenderloin, refied beans, avocado, tomatoes, and smokey chipotle seasoning.
Old cutting board in need of basic maintenance. First it was lightly sanded and disinfected with salt and lemon juice. I have chosen not to sand below all of the cutting marks for esthetic reasons.
Non skid pads added for safer use.
Then it was oiled using a combination of mineral oil and bee’s wax. You can use mineral oil alone. Do not use vegetable or olive oil. They rot and cause the board smell. Mineral oil and bee’s wax can be combined in a double boiler. Ratio will depend on personal preferences. I like mine with more wax then applied with a rag and a heatgun.
In progress and finish of a separate board.
I have been thinking about how to write this post for a while. I want to let people know some of my reasons for choosing food as my thesis.
For starters I love to spend time in the kitchen. I enjoy cooking. It feels somehow like an extention of providing for my family and friends. It is an important part of bonding and spending quality time together.
I also like the maintenance that is needed in a kitchen. Cleaning and waxing a cutting board. Making sure all knives are sharp and ready to use. Cast iron skillets are seasoned and cleaned.