SHUT UP {&} STUFF YOUR FACE

If you haven’t already seen it yet, check out Attic Film’s latest video for Yugo the Bunker (supposedly one of Madrid’s top Japanese restaurant).

It’s full of beautiful close-ups and textures of succulent seafood, all displayed with dramatic, and almost violent—but dead-on precise—knife skills.

Take a look and enjoy!

Although it’s been many months since posting (super apologies for that!), that doesn’t mean I have stopped stuffing my face ;]

So what’s been going on since?

Well, I’ve recently been getting into jarring and pickling a lot. It may be due to indulging myself in acquiring some Weck and Le Parfait jars, but really, I’ve been obsessed with fermented pickles as of late.

It started with the purchase of Sonoma Brinery’s Whole Koshers pickles and geez—they are seriously good! Super clean and crisp, with a nice crunch to each bite. What I loved most about their batches was the absence of white vinegar, as they merely ferment with spice and salt. After devouring the tub, I was obviously still craving for more. But at $6-7 each, I was curious if I could come close to reproducing the flavor.

Churning together these delicious-looking desserts with swift and ease, Chef Emmanuel Turiot collaborates with art director Audry Tamic to create gorgeous and mesmerizing videos, promoting Carte Noire, a French coffee company.

It's almost the end of August and tomato season is nearing its end. So before it is all over, be sure to take advantage of this year's harvest and enjoy this simple pasta with tomato water, basil, and garlic recipe by Michael Ruhlman!

Note: Ruhlman's recipe creates a delicious sauce to coat your pasta with by combining the tomato water, butter, and garlic :9

Original post can be viewed at Food52.

Serves 2 to 4

4 ripe tomatoes, large dice 1 1/2 to 2 teaspoon coarse kosher salt 12 ounces spaghetti or any pasta you like 10 cloves of garlic 1 cup basil, cut into ribbons 3 ounces butter, cut into three chunks Olive oil, as needed

Season the tomatoes with the salt and toss them well.

Put a big pot of water on to boil.

Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl.

Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water.

Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (If your water isn’t boiling yet, you should still get your garlic cooking).

Heat a teaspoon or two of olive oil in a large sauté pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish.

We meet all types of people in life, each with our own stories and quirks… But what always seem to leave an impression on me is if I can get along with them over a meal. It doesn't have to be anything decadent, but is the eating experience kindred?

Food is one of the most—if not THE most—important thing in life. When I meet those who have the same kindred appetite as me, well, I've certainly found some of the best people ever to share food experiences with :]

This silly little Tumblr that I've started (which also has a spin-off for all things art and design related @ SHUT UP {&} DESIGN) is a place for me to share delicious food posts that I've found on the internet, places I've gone to eat, and things that I've made in my own kitchen. I'm not a professional food critic nor a professional chef—just your average gal who loves to appease her greedy appetite.