In this case, I needed something that would get rid of the “fire” in my body attempting to increase digestion. For just around $2 USD, it was worth a try. The dark bitter taste refreshes and cools the palate.

The shop also serves hard boiled eggs that have been boiling in a tea blend.

Tip: hit “watch in high quality” below video + click on “subscribe” button for upcoming dishes

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TGIF!!

On a rainy foggy day in San Francisco, few things are better to eat than creamy sunny side eggs. Although friends know me as a food writer, few have seen me cook.

Today, Campusfork Food Show arrives on our YouTube food channel. While working for California Culinary Academy a few years ago, my passion for cooking fully arrived.

I learned that having remarkable food presentation is key. The plate acts as a canvas. We are visual beings and if food looks great, we are half way to satisfying our customers.

Concept.

Our formula,

{quick} + {simple} + {budget} = {Campusfork food shows}

Episode.

In our first episode, I made sunny side eggs. Food cost, a mere $.35 cents.
The key is to not flip the eggs but to place a lid.

Ingredients.

-2 eggs
-Extra Virgin Olive Oil
-Kosher Salt
-Green Onion

Video.

The video was shot by Steve Jang. For those who want to make food videos, I suggest shooting in the morning or afternoon for great light quality. Having a good mic helps as well.

Please leave comments + suggest future dishes

Enjoy!

Being born in Hong Kong and as a son of a restaurateur, I can affirm that food is more than just something to devour. For most people in this small island, food is a fascination. Food brings people together since most dishes are eaten in a communal way.

So when the Michelin Guide arrived in Hong Kong this week, there were plenty of skeptics especially when only a small amount of reviewers are Asian. Let’s take an example. A new England clam bake includes fresh steamed lobsters. While the sea-sweet lobsters are dunked into clarified butter, very few Asian master chefs would call this culinary art.

Lobster prepared in Hong Kong includes a full experience. Dining at any well establishing seafood restaurant, a lobster is taken out of the fresh fish tank. Next, the lobster (while swimming in its net) is shown to the diner. A quick nod signals approval from the host. The patrons then select how the lobster should be cooked. Steamed with garlic or wok fried with scallions are very popular. The culinary art is balancing the lobster with only ingredients such as ginger and garlic that enhance the succulent but never masking it. Thus, dunking lobster meat appears to just mask the meat.

Additionally, Chinese culinary art believes that food has medicinal purposes. A great house soup rejuvenates the body while detoxing it.

My point is that Michelin taste reviewers must also be trained to adapt to what is “delicious” to Hong Kong taste. In general, Hong Kong people do not like a dish that is considered “heavy” and smothered with cheese just like mac’ n cheese. For desserts, a cheesecake can be considered great served with fresh strawberries but over sweetened flavors that ruin the taste.

Overall, the Michelin Guide arriving to Hong Kong is a great thing since it is a motivator for restaurant operators to keep food consistent as well as keep the restaurants clean.

For a complete list of the restaurants that received Michelin stars, read the Bloomberg article.

(Bordain at El Bulli. Top notch fine dining restaurant)

(Bordain eating fetal duck egg: I ate it before in high school. My braces caught a few feathers)

It’s late past midnight. But I will sleep well tonight, thanks to Bordain. In the past few years, guilt lingered through my soul each and every time I tasted foie gras. Whether at Gary Danko or Ritz Carlton Dining Room, I had to have the treasured delight. The buttery texture amplified by a sharp nutty note best describes the goose pate. Stumbling upon the foie gras video, I rest at ease knowing that the goose was not harmed just to please my insatiable palate. The video is not only entertaining but confirms the many reasons Bordain has a cult following. Aside from writing Kitchen Confidential, this brash host has gifted many food viewers a rare treat into tasting food as an adventurous daring journey. Sure, he fluently blends humor along with cultural back stories. But he sets himself from other food show with his down to earth and in your face blunt narrative. As somewhat intelligent beings, we can see through the marketing fluff on most packaged goods. A few minutes ago, I just ate Cheetos White Cheddar. On the top left corner, advertised “limited time only.” Coming from the marketing world, this is just bull crap.

If the food chefs were all on a race track, I would bet on Bordain to have one of the most highly rated shows. Like notes in a hip hop song, his narration is fast and unpredictable. In the rhetorical world, ladies often ask “do I look fat in this dress?” For once, I can imagine a food show host that would set aside all surface level chatter and say “yes, you do look fat in that dress. Now lets go fill out that dress even more with some chicken curry.” With his skunk colored hair, chopsticks in his right hand while puffing a cigarette in his left, Bordain can be considered one of the pure upstaged food show host I have seen thus far. So rarely, can an entertainer draw the audience and mystify them in a food horror show. Sure, he has eaten cow testicles and fetal duck eggs, but viewers have been introduced to the true ethnic cuisines of the world. My take is that the American palate is very Kosher and safe. Hot dogs and hamburgers make up the meat of the industry. If you have been looking for Bordain, look no further. He left the Food Food Network and now has his own show on the Travel Channel keeping most creative control.

Consultanat hat.
Behind the initiative of every food show, are ratings. High ratings result in the networks ability to demand more money from advertisers. Bourdain has a cult following because he is authentic and says anything on his mind without caution. He sings the perfect note for a niche group of people who sickly enjoy the adventure of devouring unique finds from testicles to frog sashimi. This feat itself has created a sensational word of mouth advertisement for Bourdain as the chef that eat grotesque delights. His weakness surely is that he does not teach you how to cook since no recipe is revealed. Instead, sit back and relax. Enjoy a world mystified by foreign delights.

Bordain Travel Channgel Food Show