Posts Tagged ‘recipe’

The recipes they are a changing?

November 4th, 2008

The restaurant paradigm has shifted since the current economic miasma took effect in September. Restaurants have had to adapt or go out of business.  Many restaurants are going out of business.

Previously successful brand statements have seen significant losses and have turned to revamping their identity.  The New York Times recently noted that “even restaurants that say they are doing fine…” have started adding “value meals with phrases that evoke the Great Depression.”  Yet folks are still eating.

The lowest quintile of households spent 37.3% of household income on food while the highest only spent 6.6% (ERS.usda.gov).  Married couples are still spending 40% of that dining out.  But where are they going?

Somewhere between man’s fight or flight response lies an oasis.  From the first boulangerie in Paris in 1792 people have sought out restaurants for gustatory meditation.  For peace, for a moment outside the “real” world, to allow the body to enjoy the fruits of the earth.  

People are going to restaurants that make them feel good, and have a high perceived value for the plate.  There is always going to be the need for the human animal to spend a little social time away from home.  

In times of worry folks will go where their money is well earned and where the tradition of celebrating the bounty of the earth is kept alive by folks who understand that a restaurant is not merely a business.

duckspoon.com

September 19th, 2008
together we cook!

together we cook!

Sometime about 4 years ago I was kicking it with my dad at his house.  We have lived together a few different times and have always enjoyed cooking, drinking wine and chatting, with each other and whomever is around.  So, about 5 years ago we had an idea for an internet tool.  Although I have a good touch with food, I have a deplorable memory, and soam sometimes forced to call my dad to ask questions about timing, temperature and other specifics.  In an effort to immortalize my father’s clean, simple, basic approach to food,

So we came up with the concept of duckspoon.com.  The paradigm grew into  duckspoon, although the actual name of the site had not revealed itself until recently.

This was in 2005 when we started this endeavor: before the video recipe encyclopedias was ubiquitous.   Google had just started recording the volumes in libraries.  We could see that the ides of free information was growing and we wanted to throw in our passion and love of food done correctly.  Hence the simplicity of duckspoon.com.

We did not want any of the sensationalism that was so abundant on the cooking shows.  As much as I admire  Anthony Bourdain’s writing and revel in his adventures, he has ushered in the concept of the celebrity chef…and pop culture loves the celebrity chef.

We weren’t interested.   Straight, to the point information without wasting  time was our goal.  Just the right information.

I wanted folks in the middle of dinner to be able to rely on going to my site and finding the answer to their question quickly and easily.  How long to you roast the chicken for?  What temperature?  Those questions.

Now by  creating an information system that was sleek and easy to use, and by limiting the video recipes to 3 minutes or under, we were omitting certain components of the meal.  When you are watching us make lentil soup, you don’t have to wade through the chopping of carrots, the mincing of onions, the dicing of bacon.  Unless you want to.  In the written instructions to the side of the actual videos are links to “chopped carrots” and “minced onions” and “diced bacon” that you can hit and see the instructional videos which will  guide you through that particular chore.

The site is finally coming together.  Granted duckspoon.com may be way behind the curve now and probably not considered innovative, but I funded it myself and it’s mine.

I’m about having a lot of fun and I hope that it becomes a useful tool and that others will enjoy duckspoon as much as I do.  I am fortunate enough that the owners of the restaurant that I at, Adam and Jackie, support my project and allow me access to the entire life of the restaurant.  It’s a beautiful little concept that has grit and whose owners are ready to walk the long way home.

So, have fun with me.