Friday, October 10, 2008

BdG cuts the bull

I envy my friend Mike Pardus his daily routine of teaching people how to cook. Never mind that as I write this he is on his way to the Wellfleet Oyster Festival. My teeth are aching with the knowledge that he is going to be spending the weekend eating oysters in a place that I once called home. Whatever (Shrug).

I once talked and walked the walk all day too , and I know that talking to students all day lubricates the tongue and makes it a lot easier to get on camera and talk through a procedure without sounding like someone laboring under the influence of phenobarbital and Scotch -which is the way I sound when I try to explain something when a video camera is rolling.

So, until I find my video mojo you will (if you choose to do so) have to suffer through slideshows that, like this one, which shows my hands breaking down one side of one-of-two milk fed veal calves slaughtered last week.


6 comments:

Cameron S. said...

Bob,

I like the slide shows, they remind me of slow food and good things ;)

Anyways - you could always capture the video without speaking and add narration later with a program like camtasia and a $10 microphone or $25 headset (you can also use open source free alternatives for video editing)

Or add captions to the quiet video - maybe a little Brian Eno in the background if that is legal - the captions would immeasurably help us all keep up our reading ability. :)

Mike Pardus said...

Why didn't you tell me I wasn't supposed to be popping 'barbs and drinking scotch...so, that's how to keep the drool off the camera lens.

The oyster fest is NEXT week, and I'll be sure to bring back a tale to tell - after I edit out all of the weekend's indiscretions.

Made and sold 65 loaves of bread from the oven last night at the farm, a great recovery from the pizza debacle of last week. I will post a few snaps and the great dough recipe I got from my baking buddy Eric Kastel.

That's all for now - more over the weekend.

Emily said...

We can't bring you to the oyster festival, but we can deliver oysters to you and maybe you can invite Mike over to prepare them for you. MarxFoods.com is giving away 4 Dozen fresh Puget Sound oysters to the person who best answers "What would you do with 48 free oysters?"

Mike Pardus said...

"What would you do with 48 free oysters?"

I would enslave them and make them my own, to do my bidding and fulfill my wildest zinc filled fantasies.

Chilled, nekid on the shell, with a grassy Napa Sauvingon Blanc in the glass, Pain levain, sweet Normandy butter, and radishes on the side.

Oysters are perfect gifts from nature, we should put ourselves into THEIR service, not manipulate them for the sake of our egos.

I plan to eat as many as 500 oysters next weekend...anyone lookin' for a date?

Bob del Grosso said...

Emily
If they were heavy, I'd pry them open and loose them, being careful to leave no jagged edges on their abductor muscles. Then I'd take a deep breath (a series of deep breaths really) and eat them slowly, chased, pro forma, with gulps of Moet & Chandon White Star; occasionally wondering if I should have made a sauce mignonette, but having no real regrets that I did not.

Thanks for the question.

Cameron S. said...

I eat oysters the same way - don't need any sauces or anything. Just a good wine, some fresh ground horseradish on the side (mostly for the smell), and some good bread and butter.

I actually just had a big plate (20) of fresh Fanny bay (Vancouver Island, BC), Malpeque (PEI), Cortez Island (BC) and some nice ones from Washington state a few miles away. Ah, sweet bliss.

Here is a pretty good listing of various oysters. Randomly found via google.

http://www.blackpearlonline.com/oystermenu