That’s right. I was in the middle of ”MasterChef” season 3 production. We had a break from the crazy production schedule because it was Easter weekend, and the remaining cast went out for brunch courtesy of a few favorite crew members. I still can’t believe it’s been a whole year! Do you remember/recognize all the faces?
Ever since I’d returned from filming the show almost a year ago (can you believe it’s been that long already?!), I’ve been quite the jet-setter. I adore traveling because I love learning about other cultures and especially their foods. And when I say “other cultures,” I don’t always mean countries on the other side of the globe. “Other cultures” could refer to another region in the U.S. Or even that neighboring city a couple of hours down the interstate.
But, as I believe with most things in life, everything in moderation. Too much traveling can be exhausting, and now that I’ve found myself home with no foreseeable travel plans for at least a month or two, it feels so damn nice. Since last summer, I’ve watched the mileage in my airline frequent flyer miles climb; I’ve flown over 40,000 miles in less than a year.
Sometimes, I am still treated like I’m incapable at the airports. A recent trip found me in a strange conversation with a TSA employee at security checkpoint.
TSA employee: Can you see anything?
Me: Very little.
TSA employee: You look so normal.
Me: What do you mean? I am normal.
TSA employee: It must be scary flying alone.
Me: Not really. I fly alone all the time.
I wanted to sock him and say, “Scared to fly alone?! I survived MasterChef, biatch!” But of course, I didn’t. I have a respectable image to uphold, you know.
Anyway, looking back at all my travels, I realized I’m way behind on my blog posts. When I first started this blog, my goal was to blog at least once a week. Then I left for the show, and The Blind Cook went on understandable hiatus. Then I returned and was super busy with post-show obligations, and my posts became bimonthly at best. Now I just looked at the last post I wrote, and it was over a month ago! I know this is unacceptable, but please cut me some slack. I just finished writing a cookbook, came back from Vietnam where I was part of the production of “MasterChef” Vietnam, and now I’m trying to hammer out my thesis to graduate in May.
I was looking back at the long list of entries I need to write and decided I’ll just take a trip down Memory Lane. Here’s a trip I took to L.A. In July 2012. There’s not much to this trip in the ways of enjoyable gastronomy, but it was a nice trip nonetheless. FOX was holding their Television Critics Association (TCA) press conference and invited both MC3Felix and me to attend as reps for “MasterChef” season 3. They knew we were dynamic together and good friends, and what could’ve been an intimidating day turned out to be great fun. (After all, isn’t it always all about the company?)
In the same trip, I also did a cooking demo on ”Good Day L.A.”. I’m always nervous before a cooking demo or before I go on camera, in fact, but they usually turn out swell.
Since July, I’ve returned to L.A. A handful of times (including last week when I had that notorious conversation at checkpoint). More to come.
Till next time, wish me luck on my thesis!
As soon as I’d finished taping the third season of “MasterChef” last year, I immediately knew I wanted to commemorate the whole experience with a tattoo. I recently unveiled a photo of my tattoo to the public via my Twitter and Facebook page, and many fans loved it, a few hated it, some wondered why I got such a huge tattoo for it being my first.
The truth is, it is not my first tattoo. My first tattoo was a Chinese character meaning “luck” which my good friend in high school paid for on my eighteenth birthday. Not because he wanted to give me something special, mind you, but because he thought it’d be worth paying $60 to see me cry out of pain. Unfortunately for him, I was smiling through most of it and even said I kind of liked the pain. In the end, he was left $60 lighter in the pocket and glumly disappointed by my non-tears.
While that tattoo was my first, it was indeed small (about the size of a half dollar). Fifteen years had passed since I was initiated into the inked club, and there were occasions when I wanted to get additional tattoos. My cousin and I were thinking of getting our last names tattooed on us in a Chinese character. But there really wasn’t anything outstanding or outlandish enough in my life for me to go get another one. I really didn’t think I’d be going under the needle ever again.
And then the show happened. And I became the MasterChef in the U.S. For 2012. And to be honest, even if I hadn’t taken home the title, I’d probably still get a tattoo simply because it was a life-changing experience. Tattoos, I believe, are not to be taken lightly. They’re permanent, for one. So it better not be something you’ll regret ten years down the road when your buddy asks you, “What’s the story behind the Hello Kitty on your bicep?” (Not to knock Hello Kitty—I think she’s cute. I just wouldn’t get her tattooed on me.)
So, yes, “MasterChef” was a life-changer. And as we wrapped filming, in the last couple of days we were all in L.A. Together, I was bouncing ideas off the others, asking whether: (a) I should get a tattoo, and (b) what should it even be of? Stacey, of course, gave me a resounding YES. And that it should be of the MC logo. (She ended up getting this tattoo herself.) Felix and Cindy said yes. Some said no way. And then there were two that said yes, but not of the logo. Which made me think and eventually agree.
So what should I get? After much thought, I decided to get a tattoo of a few of my favorite ingredients: garlic, anchovies (which represent fish sauce), and cilantro. In addition to being some of my favorite things to eat and with which to cook, they were food items I used quite frequently during the many MC challenges and thus served me well.
I also love the aesthetics of Japanese art and so knew I wanted these three key ingredients flowing together in some sort of Japanese print. How it would look exactly and how it would flow together would be left up to the artist because I, for one, had not a clue.
Since this was going to be permanent, I wanted to find a tattoo artist who was highly skilled with Japanese art. I considered flying to L.A. (Where there is a larger Japanese population than in Houston) to get it done. I even thought about waiting until my Japan trip to get it done overseas by a true Japanese artist. But everyone told me what I was thinking of getting would take multiple sessions, and in the end, I simply did not find it practical to take multiple trips on a plane to get a tattoo—it was already going to be expensive; I didn’t need to add several hundred bucks on top of that.
With the help of a few people I trust, I went from reputable studio to studio in Houston inquiring about the artists whom I’d heard could do Japanese art. I ended up choosing an artist named Tracy from Scorpion Studios in Houston. He was referred to me by John’s coworker, and after perusing his portfolio, my friend agreed he would be good for the job. As with most superb artists, Tracy was booked for months in advance (which I took as a good sign), and I had to write this strange email to him explaining to him that I was a contestant on a TV show and wanted to get my tattoo done before the series ended on TV, and that I wanted him to incorporate garlic, anchovies, and cilantro into a Japanese print.
Sure enough, it was the strangest request he’s had in a while, but being the amazing artist that he is, he came up with this tattoo which he freehanded on my back.
It is much larger than I’d originally wanted or anticipated, taking up a good portion of my lower right backside (instead of the 4”x6” I asked for). But Tracy said for the details and coloring I wanted, the tattoo would only look good if it was much larger. And so I acquiesced, figuring that I should leave the artist to his devices. After all, I know how irritating it can be to have someone come into my kitchen and telling me how to chop the onion.
“You pick the artist according to his skills and what you’ve seen of his work, and then you just have to let the artist create,” John told me. And this is true. And so that’s what I did.
I know I can’t see my tattoo, but I’ve been told by many people that it’s skillfully done and very unique. I guess even if it was terrible, it’s on a place on my body that is easily hidden and, being blind, I’d never see it anyway. (!) But I’m extremely happy with it. I have to give Tracy props for being able to take three food ingredients and working them into a harmonious flow all the while imposing a Japanese print look to it. On top of this, the art would have to look good with the curvature of a backside. Let’s just say the man knew what he was doing.
Many wonder if it hurt. To be honest, there were some parts that were more uncomfortable (e.g. When the needle passed over my spine or ribs or if he was doing some shading and had to go over a certain spot time and time again). My skin definitely felt tender for days after a session, and the aftermath hurts more than the actual needle time. But for the most part, it was not bad at all, just like how I’d remembered it when I got my first. In fact (and I know I’m weird), I kind of liked the buzzing pain sometimes. Call me a masochist—I survived “MasterChef” after all. The tattoo was supposed to take three sessions but because (in Tracy’s words) “I took that shit pretty good,” he was able to finish the entire thing in only two sessions of about 2.5 hours each. Because I was so still and silent, he’d kept asking me if I was okay or about to pass out. But I was fine. In fact, I was either dozing off or reading a novel in Braille.
I will likely get another tattoo after I publish my memoir a year or two from now. That will be another momentous occasion in my life that I will want to capture in ink. I don’t know what I’d want yet, but I’m thinking some sort of literary quote in an aesthetically pleasing font. What do you think? Any suggestions? DO you have any tattoos? What are they of, and what are the significances?
I haven’t posted a recipe in a while. It’s mainly because most of the things I’ve been cooking lately are recipes going into my cookbook (which, I might add, is slated to publish in May). So, of course, in order to entice you to buy the cookbook, I can’t be posting them all over the web, right?
The year is coming to a close. It’s been a wild 2012 for me, that’s for sure. And I’m sure 2012 has been a memorable year for many of you, too. Here is a 6-minute video documenting the events of 2012, and I’m happy and humbled to be a part of the momentous declaration. (Keep your eyes peeled, and you’ll catch a glimpse of me towards the end.) Thanks to Alphons who originally posted a link to this video on my MasterChef Facebook page.
Finally. My long awaited post wrapping up my September trip to NYC. The ridiculous thing is I’ve been back to NYC since, so there will be a future post on my subsequent NYC trip. All this traveling is bogging me down.
It’s funny what they say about being careful what you wish for. Travel has always been something at the top of my list of favorite things to do in life. But lately, I’ve been traveling so much that all I really want nowadays is to read and sleep in my own bed.
Anyway, enough of my ramblings. Let’s talk about my first 3-Michelin star experience ever. I got us (and by “us,” I mean myself, my cousin Pauline, and Frank from the show) reservations at Eleven Madison Park. A couple of people who work at Pauline’s Manhattan firm had highly recommended 11 Mad, so we decided to pop all three of our 3-Michelin cherries together in one big hoopla of a meal.
I recently went to Japan and Korea for a much needed vacation away from my laptop and cell phone (though I ended up working throughout the vacation anyway–gotta get that much anticipated cookbook written!). I regret not doing crazier things in Japan worth capturing on video, but I made up for it in Korea. I ate so much food overseas that a friend’s mom rubbed my belly and exclaimed something in Japanese that alluded to my being pregnant. The thing is, I’m not pregnant! She’d just fed me a delicious dinner of shabu shabu, so if anything, I was pregnant with her shabu shabu baby! It didn’t matter that I was drinking beer over dinner…sigh. Time to lose the pot belly. It is no longer cute.
Anyway, here is a video of our time in Seoul, Korea. I try live octopus and do the Gangnam-style dance in the actual Gangnam district. I was quite embarrassed doing it because: (1) it was in public at a subway stop, and (2) I hadn’t had any shots of soju. But I did it for the fans since it got a laugh from so many of you. Enjoy the video, and happy Thanksgiving to all.
I just returned from a much needed vacation to Japan and Korea to find myself in the throes of cookbook writing. Actually, these aforementioned throes were happening even while I was away on vacation. I was waking up early and staying up late to work on recipes, recipes, recipes. And now that I’m back home, I am even more deeply immersed in the recipe creating and writing. I’m telling you all this because it’s my legitimate excuse for not having posted a worthwhile entry in a while.
I am taking a mini-break from writing some head notes, tip boxes, and side bars (I didn’t even know what the hell these were until I embarked on this cookbook journey) to write a quick post so you, dear loyal reader, wouldn’t think I’ve forgotten about you. I have a glass of $3 Trader Joe’s shiraz at arm’s reach as creative lube; this glass of wine is also my dinner tonight so please excuse my nonsense ranting here as obviously, the wine has gone to my head.
Okay, so I lied. I said I’d cover both Momofuku Ssam Bar and Eleven Madison Park in this entry. But the fact is I just discovered I have no photos from my evening at Eleven Mad, so I am awaiting my dinner companions to send theirs over. This means I won’t get to the Eleven Mad dinner till next post. But it’s all good because I have plenty to say about Ssam Bar.
Momofuku Ssam Bar is the closest thing to a gastropub of Chef David Chang’s family of Momofuku restaurants. (Ssam is in reference to the Korean term for “wrap” and indicates dishes in the Korean cuisine that involve wrapping some meat and pickled veggies in a lettuce leaf and dipping in condiments of sesame oil, salt, and pepper or soy sauce before enjoying.) We went on the Sunday night of Labor Day weekend and was told there would be close to a two-hour wait. Fortunately, like Ippudo, the hostess is willing to take down a number and text when the table was ready. That’s when we made our way over to our usual waiting spot at Sake Bar Decibel.