Photography/Blog Tips | Jaden's Steamy Kitchen

Escargot with Garlic Butter and Splash of Cognac - a 10 minute dish

(click photo above for the series of photos - there are about a dozen photos that didn't make the cut, leading up to the money shot)

I eat most anything, and especially take a liking to items of food that normally cause a crinkly nosed "eeewwww" from most, as evidenced by this post. Slimy snails, cod fish sperm sac and regurgitated bird spit, it's all good. And...you know you've got strange food when none of your normal food blog categories fit. It's not chicken. It's not seafood. And I certainly don't want to create a whole 'nother category called "slug."

I hope I haven't grossed you all out.

Well, if you enjoy escargot at fancy schmancy restaurants, I'm here to show you that it only takes 10 minutes to make them at home. The escargots come in a convenient can - even the restaurants get them from a can! Well, did you really expect that when you order escargot from the restaurant, the chef heads out the back door, scouring on his hands and knees for a few juicy buggers to cook?

A fancy recipe name for Snails in a Can.

Just a few ingredients and you'll be on your way to a fancy horse-doovies (what Andrew calls hors d'oeuvres)

You can find cans of escargot at most major supermarkets (look in the same isle as other canned seafood, usually top shelf) for about $7 a can. 18 escargots per can.

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March 23rd, 2008 in Uncategorized |

How this food adventure all started...

So, you curious about how I started teaching cooking classes? It wasn't that long ago, 3 years ago to be exact. While this published in my weekly food column in Tampa Tribune, I wanted to share the column with you guys here on the blog as well. The point of sharing how I started is because I know many of you would LOVE to have a food related career, whether it's food writing, food photography, food blogging, teaching classes or maybe even owning your own restaurant. And hey, if I can do it without any formal culinary training (psssst...I've never even worked in a restaurant before either), anyone can.

Or, in other words, to borrow from great master, Martin Yan, "If ~~Yan~~ Jaden can cook! You can too!"

btw, in the paper, I'm limited to 650 words (which includes the recipe), and I have so much more to say than just these 650 words! So, first the text from the column, and then more from me afterwards:

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March 19th, 2008 in Uncategorized |

Comin' to L.A. + Sharing Food Porn Secrets

Sometimes, I feel like life isn't fair.

and then...I play with Photoshop. All of the sudden, all is right in the world again.

Except there is way too much space btw his head and mine.

Well, it turns out that I'm not only one degree from Justin Timberlake, but get this. I'm ONE DEGREE FROM DAVID BECKHAM.

See that lucky girl above? NO, not me, the one in the first photo. That's Tina. She owns Epicurean Culinary School in Los Angeles. Becks was at her school. Now, I don't remember if he was there taking a class, shooting a commercial or just making out with Tina in the back room, but he was there at the school.

And I too will be there next month teaching 2 classes! All you Los Angelitos - I want to meet you!

Both classes are small, intimate, hands-on cooking classes. Meaning, I teach you how to cook in Epicurean's studio kitchen. Each class holds 15, so if you'd like to participate, give the school a call and reserve your spot. Last December when I taught two classes, both were sold out. By the way, if you took the December classes, these new classes are entirely different menus.

Oh, and one more thing...I'm teaching the Southeast Asian II class with RasaMalaysia!

Class Schedule

Epicurean Culinary Academy - 2 blocks away from the Beverly Center
Epicurean School of Culinary Arts
8500 Melrose Avenue
Los Angeles, CA 90069
(310) 659-5990

April 17: Asian Party Food: Great dishes for easy summertime entertaining
Vietnamese Fresh Summer Rolls with Cashew Nut Dipping Sauce
Minced Chicken in Cool Lettuce Cups with Crispy Noodles
Korean Bulgogi Spiced Burger Bar
Fresh Lemongrass Ginger Ale

April 19: Southeast Asian II
Lemongrass Chicken & Coconut Soup
Malaysian Chili Shrimp
Vietnamese Fragrant Crispy Chicken Wings
Vegetable Pad Thai

okokokok! so, I've got a new food photography feature to share with you...basically I'm sharing some of food porn secrets!....

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March 18th, 2008 in Uncategorized |

Lowel EGO Lights for Food Photography

Thai Beef Salad above taken probably around midnight, on auto settings with my Canon Rebel XT, un-Photoshopped.

Lowel EGO lights for food photography are magical. During late Spring to early Fall months at the Steamy Kitchen household, my photo "studio" was the ratty ottoman and a $3 foam board near a big open window. Ahhhh....I so miss those late sunset evenings where I could still capture wonderful natural lighting even at 7:30pm.

Now in the winter months, by the time the clock rolls around to 5pm, my light is gone (sniff sniff) and I don't like using my flash. For the cookbook, I needed a solution that would provide me light, even when I cook at 10pm after the rugrats go to bed.

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February 3rd, 2008 in Uncategorized |

Steamy Kitchen Food Porn Room

I'm going to give you 6 letters, out of order and I bet I can show you just ONE IMAGE and in that image you'll be able to see, hear, feel and smell EXACTLY what those 6 letters form.

Here are the letters....in random order:

H I S O T H

Ready? Ok....click on... (more...)

January 29th, 2008 in Uncategorized |

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