Piranha Club - Advantages of Elec­tronic Cooking - 8/23/15

The Piranha Club Presents: Advan­tages of Elec­tronic Cooking

Hey folks! A bit of a late notice on this, but I wanted to let you all know that I’m going to be guest chef again at the Piranha Club, one of Eric May’s (jefe on LTH) popup dinners. There are still a few spots open and I would love to see some of you guys there!

Here is a video I made for the occasion!



The theme is “Advantages of Electronic Cooking”, otherwise known as the art of Microwave cookery. I have long been collecting vintage and kitschy microwave cookbooks, and there are actually a lot of interesting techniques that some of you may or may not know about. At first I read them to laugh at how appalling some of the recipes sounded, but then I stumbled upon books that really took microwave cooking to another level.

Did you know you can deep fry food in the microwave? It contains the oil splatters! Did you know they make browning pans for the microwave that can heat up to 600 degrees F if desired! Have you heard of the microwave pressure cooker? Once the event is done, I hope to write up a longer post talking about it in more detail.

We plan to have 5 microwaves on site and to employ every trick in the book(s) (well, maybe not the pressure cooker) to elevate this humble tool to a higher level. The price for this event is extremely fair at $30, including alcohol pairings (sangria, plus a keg and various select bottles of beer that I brewed).

Hope to see some of you there!

For more info: http://www.ericchristophmay.com/?p=2281

This sunday, 8/23/15 at 7pm
1034 N Mil­wau­kee Ave.
$30 for 5 courses with drinks
Buy tick­ets HERE

Not a lot of "foodie" response to this event, which I guess makes sense given the microwave use and all! But seriously, Eric and I tested out some of the recipes, and we're getting food you wouldn't ever guess came out of a microwave! Crispy deep fried Chicken Kiev Check.

I'm also working on my homemade linguine that will be served in a vodka cream sauce with house cured guanciale and gulf shrimp.





check out the blistering we got on these peppers using the browning tray.



I counted wrong above, it's actually 6 courses plus drink pairings. Did I mention it's only $30???

Don't fear the microwave, we're going to be whipping up some premier grub!

No takers?

A late-20th century "futuristic cooking" redux! Looking forward to experiencing this culinary performance art event.

--Matt

This is an excellent, original idea for a dinner, but unfortunately I won't be able to attend. I'm especially sorry to miss it because I recently inherited a microwave oven, the first I've ever had at home. I like having a clock in the kitchen, but otherwise hardly use the thing. I could use some inspiration. Will you have a Peeps jousting tournament as after-dinner entertainment?

Hi,

If there should be repeat performance, I would love to attend. I already committed to be elsewhere not geographically close enough to reasonably attend.

Watching 1970's game shows lately where there are quite a number of different names for the microwave.

Christmas 1972, there was a $500 microwave under our tree. We spent quite a bit of the day melting butter like watching television. A modern technological miracle before our very eyes and in our home!

Regards,

darn I wasn't paying attention I would have gone to this

Recently I purchased a convection microwave and am loving it.

If anyone has definitive convection/microwave recipes or usage info post it up.

i'm sorry i missed the posting of this. i'm a big believer in the microwave, and am tired of otherwise intelligent people who refuse to use it.... and i'm sure laikom had some tricks up his sleeve that i would have loved. i hope you repeat this and give more notice next time!

I hope you'll post pictures. While I knew I wouldn't be able to make it, I was following yours & Eric's posts (here and on Facebook) -- a very clever concept and one I would have liked to experience.

Thanks to everyone that came out!


Curried Meatballs

A full report can be found on my blog HERE

The blog will have ticketing info for future events for those of you that would like to keep posted. Also, I set up a Facebook page that has more info, including mailing list info HERE.

Briefly, I'm doing an all foraged meal with artist Jenny Kendler on Thursday, October 1st. A few ingredients on the menu: candy cap & maitake mushrooms, bluegill, wild apples, wild watercress, acorn meal, fermented grape leaves and more!