Now for a little question and answer time. Seriously, paragraph form takes up way too much time...
Q: Do you like Kristy?
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| Haydn |
A: No duh.
Q: Why?
A: I suppose it has a little bit to do with the fact that she's a good sport and takes my harassment with a grain of salt. Perhaps even a grain of assault at times. Plus, she needs me around to level out her save-the-world attitude. Finally, she cooks for me. I was raised with three key rules: look both ways before crossing the street, always win at everything, and don't bite the hand that feeds.
Q: Favourite movie?
A: Zoolander, because I too want to start a foundation for children who want to learn to read good and do other stuff good too. In a close second would be Dick Tracey, The Hebrew Hammer, and Tombstone.
Q: If you could invite any four people to a dinner party who would they be?
A: John Candy, Chris Farley, Mitch Hedberg, and John Belushi. Reason being they'd appreciate my sense of humour. And obviously John, John and Chris would just be grateful to eat.
Q: What defines you?
A: I would say my sense of humour. I'm sure the ladies would say my charm and sex appeal.
Q: Name one dish you want to perfect.
A: Butter chicken (merg makhani).
Q: Favourite drink?
A: The one in front of me (generally Phillips Slipstream Cream Ale or a Manhattan or a Paralyzer or a Gimlet).
Q: Favourite cuisine regions?
A: I always find myself craving Thai, Malaysian, and Indian curries. I love the flavours and aromas created by lemon grass, kaffir lime leaves, ginger, coriander, chili peppers and fish sauce. On the other hand, I've always enjoyed the simplicity of Eastern European cooking. Paprika, will you hold my hand in eternal marriage? Other than that, I'm a bit of a salt monger, so poutine is always welcome.
Q: If you were a food ingredient what would you be?
A: An egg. Alone they are bad for you in high doses. In groups of ingredients they bind everything together.
Q: Why should I follow this blog?
A: Seriously? I know its a faux pa to answer a question with a question. But, seriously?
Q: Why did you learn how to cook?
A: I wasn't given the option. It was a matter of eating my mother's cooking, which consisted of three dishes, or learn. Luckily for you, I wasn't satisfied with those three dishes. Actually, I've always had the oddest cravings that couldn't be fulfilled by going out for dinner. That, and I see cooking as a challenge that always evolves with my knowledge and willingness to expand my horizons.
Q: Any chefs that inspire you?
A: To be honest, I don't know any. I suppose the mothers that sustained cultures, well before the word chef was even invented, are the ones who inspire me. It is my belief that food has to start going back to this. Seriously, what's next? A seared tuna skyscraper put on a plate? Give me a break.
Q: What inspires you to cook?
A: Honestly, I just get these weird thoughts at the most random times to try something out.
Q. How do you plan to save the world?
A: Ignoring all the bad things and forcing others to listen to Bob Marley.
Q. What inspired you to write a food blog?
A: Food. Blog. 'Nuff said.
Q. If you had 1 last meal, what would it be?
A: Growing up near the Skeena River, my favourite meal of all time was when you'd catch a salmon (that was this big), clean it and cook it all within 4 hours. Not many people can say they've done that. Throw a box of wine in there, a case of beer, some homemade potato salad, bbq corn on the cob, and all the fixins and that would be my meal.
Q. What's the most repulsive thing you can put in your mouth?
A: No way jose. Not touching this one.
Q. What's your top 3 most useful kitchen tools?
A: Magic Bullet/blender, a bottle of wine (you can drink it, cook with it, and use it as a rolling pin), and my large skillet.
Q. How do I contact you?
A. Blog: Taste Buds
Email: emailtastebuds [at] gmail [dot] com
Twitter: 2TasteBuds
Facebook: Taste Buds
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| Kristy |
Q: Do you like Haydn?
A: Sometimes....
Q: Why?
A: He's offensive. But he's also good at listening to me rant when we've had too much wine and all I wanna do is make people grow their own food and live smaller. He quietly lets me get it out of my system and then says something so ridiculous I wanna punch him. In the junk. But I don't, because he's my friend.
Q. How do you plan to save the world?
A. Start an anti-capitalist commune society.
Q: Favourite movie?
A: Reality Bites. No, it's not food related. But it's fucking awesome. Followed closely by I Really Hate My Job and Vicky Christina Barcelona and Hamlet 2. Really?? You want me to pick just one?!
Q: If you could invite any four people to a dinner party who would they be?
A: Ani DiFranco. Christine St. Peter. Joel Salatin. And Ryan Reynolds. (obviously).
Q: What defines you?
A: My friendships. My family. And my fabulous sense of West-coast lazy-dazy tank top with flared skirts style.
Q. Name one dish you want to perfect?
Q. Name one dish you want to perfect?
A: Courtney Love.
Q. If you had 1 last meal, what would it be?
A. A glass of champagne along with raw kusshi oysters with a raspberry or cucumber mignonette, then a side of mussels, crab & scallops in a butter & wine broth and a gorgeous oaky, buttery chardonnay, followed by hand-made gnocchi with a thick duck ragout (I want a whole duck on there!) and a big fat red wine, and finished with a plate of churros, wine poached pears with vanilla bean ice cream, and a glass of Venturi Shulze's Brandenburg No. 3.... and maybe a chocolate milkshake with a side of buffalo mozzarella.
Q. What's the most repulsive thing you can put in your mouth?
A. That's what she said!
Q: Favourite drink?
A: I do love me a big fat juicy red wine. And Emergen-C's - they save my life while I'm in school.
Q: Favourite cuisine regions?
A: I feel a little bit like I'm maybe racializing certain groups of people right now? That being said, Spanish. Italian. The style of eating is so much healthier than what we generally do in Canada & the United States - food is savoured, enjoyed, shared, and made from scratch. I adore the flavors of both and the big fat carbs to go with my big fat wine. Damn the man who said "no carbs"! Mas Carbs, is what I say!
Q: If you were a food ingredient what would you be?
Q: If you were a food ingredient what would you be?
A: Pasta. I'm comforting, delicious, affordable, accessible, high quality, and what everybody craves.
Q. What inspired you to write a food blog?
A. Haydn, unfortunately. I started this blog off the back of my original one, Gastronomical Sovereignty - which began as a space to open up a dialogue about the "ethics" of food, having fun (and a bit too much wine) along the way. Inspired by me (I'm sure), Haydn demanded we start this one. I reluctantly agreed.
Q: Why should I follow this blog?
A: Because you'll probably be amused (or repulsed) by our antics together.
Q. What kind of camera do you use?
A. A Canon Rebel T2i/550D dSLR with a 18-55mm lens & a 55-250mm lens.
Q: Why did you learn how to cook?
A: It was a mistake. I never meant to. I planned on eating out 6 days a week and on the 7th, I'd dine on Kraft Dinner with canned tuna and a bit of ketchup... Things don't always work out as you'd planned.
Q: Any chefs that inspire you?
A: Chef Lynn Crawford. Chef Ross Dobson. Chef Jamie Oliver. All about the "happy" food.Q. What's your top 3 most useful kitchen tools?
A. You mean aside from my natural talent? My food processor. My knives. And in all seriousness, a little experience & intuition.
Q. Are you hungry right now?
A. Always.
Q. How do I contact you?
A. Blog: Taste Buds
Email: emailtastebuds [at] gmail [dot] com
LinkedIn: Kristy Gardner
LinkedIn: Kristy Gardner
Twitter: 2TasteBuds