The SFSR Mugaritz Stagières Knife Fund

-
On February 14, a fire broke out at Mugaritz, a modernist/progressive restaurant in San Sebastian, Spain.  While no one was injured or died in the fire, three stagieres lost their knives in the fire.  Stagieres are unpaid apprentices, and their knives were not covered by the restaurant's insurance.  This form of apprenticeship is also essential to both passing down the craft and also to keep many top restaurants running.  This might not seem like a big deal to you, but let's remember that these stagieres are unpaid, probably didn't have a lot of money to begin with, need knives to continue down their career path, and that quality knives are expensive.

Which is why I was really psyched to see that Doc Sconz set up a fund over at first giving to help these cooks land on their feet.

As of 7:45PM EST on February 24th, 2010, Doc, through Slow Food USA has raised $485.00.  My goal is to triple it in a single week.  Here is how you can help:
  1. Donate money via the firstgiving website.
  2. Put the word Medellitin in the comment section so that I know to match it.
  3. I will match dollar for dollar up to $485.  No bullshit.
  4. This match will end exactly a week from today.
To be honest, I have no idea if anyone really reads this blog.  But if you do, and like it, please support a really an awesome cause.  

And if you don't read this blog, then who am I talking to?  Also, please donate.

Clarification: I think this is obvious, but in case it isn't: I am donating a maximum of $485.  Not $485 per donation.

Comments

Post a Comment

Popular posts from this blog

Escolar: The World's Most Dangerous Fish

-
Image
Escolar is the most controversial fish that you are likely to find in your fish market. This firm, white fleshed fish has an incredibly rich flavor, often described as 'succulent', or a fattier version of swordfish. Why so rich? It turns out that Escolar's diet contains food high in wax esters. Wax esters that are really difficult for Escolar to digest. As a result, these esters build up in the fish. Where is the controversy in a buttery, delicious fish? I would say it is in the laxative like effect it has on a certain percentage of the population. Well, a 'laxative like effect' is how my fish monger described it. Others would describe it as closer to diahhrea. An expert would call it 'keriorrhoea'. Literally translated, it means 'flow of wax'. Oily orange droplets pouring out your pooper.  Keriorrhoea occurs because the wax esters in the flesh of the fish pool up in your intestine. Some reports of Escolar related illness include cramp...
Read more

White Tuna Explained (Escolar vs. Albacore)

-
Image
I am not the first person on the Internet to tell you that White Tuna is a confusing order at the sushi bar.  While there are a host of fish that can be mislabeled as White Tuna, the two most common ones are the Albacore Tuna and our dreaded and delicious friend, the Escolar . What Is White Tuna? I worked really hard to source both fish in a raw form so that I could bring you pictures.  And by 'worked really hard', I really mean: I would keep going to the same fishmonger and ask them if they had Escolar and Albacore.  Escolar isn't very difficult to find but Albacore can be problematic.  Finally, I found some at the Lobster Place  in Chelsea Market. So, let's take a quick look:
Read more

Roasted Garlic Powder: Perfect For Sous Vide Cooking

-
Image
I have always used garlic powder.  I am pretty heavy handed with it.  It used to be my salt.  After starting to cook sous vide, that love has been rekindled.  This is because most advice around sous vide discourages the use of fresh garlic.  According to baldwind : "Finally, raw garlic produces very pronounced and unpleasant results and powdered garlic (in very small quantities) should be substituted." After reading that, I set out to make garlic powder.  It is ridiculously simple, and like all things culinary, when you can control it, you can make it better.  In this case, you have three major wins: Before you begin making garlic powder, you can control the quality of the garlic.  Like most spices you buy, it is hard to determine original quality and how long it has been deteriorating on a grocery shelf or storeroom. Roasting.  You can bring the noise by roasting the garlic.  When you compare the aroma and flavor of your homemade...
Read more