I have often wondered what it would be like to have camera appeal such that I could do interviews of chefs, cooks, managers, and owners of restaurants. Alas, I don’t. But I do have a bit of creativity and I think I may start to bring a bit of that to Chicago Alphabet Soup. While I am abroad for the month of September, I may ponder some ideas to put into video. The whole photography aspect of the food journal works well and it’s actually better since I really, really needed to learn how to use the expensive cameras that I had bought. There was absolutely no reason to have paid thousands of dollars for equipment that I used in automatic mode only. I may not be a “Food Magazine” photographer, but I am not the point-and-click smiley face that I was when I first started penning Chicago Alphabet Soup.
Well, the video below is one that I did at home. This is me pretending to have no idea what I want to eat for dinner and having such a magical touch, I create a dish on the fly. If only that could happen in real life. Wishful thinking will get me nowhere. However, a camera with video features and editing software will get me a humorous clip or two to post of my food adventures. The dish that I create in this video is an Algerian dish of chicken kabob over potatoes, mushrooms, and onions.
One other thing I did recently was try my hand at making a pineapple sorbet. Ice cream, gelato, and frozen custard have desserts that I have had much success making — aside from baking cakes and cookies. A friend, who is starting to introduce more vegan recipes into her diet, had cooked a spaghetti squash arrabbiata and I brought an almond vegan cake and pineapple sorbet. Now, the first time baking or making a dessert always gives me the willies, so imagine my surprise when the cake and the sorbet had come out better than expected. If it were not for me getting ready to go away for holiday, I would have made more sorbet. I had pondered a ginger mango, lemon, or pineapple again. I will have to save up those ideas for my return.
In the meantime, enjoy my teaser video and photo of frozen experimentation from my freezer. And if you start hearing voices in your head, it may not be voices, but your growling belly. Make a reservation at one of the restaurants I’ve posted and take your appetite to indulge something from someone’s kitchen.