blogbloghttp://www.disoriented.com/blog/2012-02-05T00:40:46ZSquarespaceCanonhttp://www.disoriented.com/blog/2012/2/4/canon.htmlAndrew Fawcett2012-02-05T00:32:23Z2012-02-05T00:32:23ZOh yeah. I forgot to mention this.
We opened a little bar. It's called Canon. Take a look...
]]>Mark Bittmanhttp://www.disoriented.com/blog/2010/10/29/mark-bittman.htmlAndrew Fawcett2010-10-29T19:02:45Z2010-10-29T19:02:45Z

In Bisato's kitchen with New York Times columnist and cookbook author Mark Bittman and Chef Scott Carsberg.

]]>Melonhttp://www.disoriented.com/blog/2010/10/15/melon.htmlAndrew Fawcett2010-10-15T16:54:50Z2010-10-15T16:54:50Z

Melon, amaretto cream, Kilauea black sea salt

I made this last night on a whim. The original inspiration was using the rind of the melon (which would have ordinarily been discarded) as the base for the dish. But it ended up being wasteful as you cut away a large portion of the melon's flesh.

Ingredients

  • Melon
  • Amaretto
  • Cream
  • Black sea salt

 

Preparation

  • Melon Base: Slice the top 1/2 inch off of a whole melon. From that, remove a portion of the rind so the base can lay flat on the plate.
  • Melon: Slice the melon into 1 inch slices crosswise. From that, use a circle cutter to cut the largest whole cylinder possible. Use the next-smallest circle cutter to remove the flesh from inside.
  • Cream: Pour half a cup of cream and amaretto to taste into an ISI whipped cream canister. Charge with N2O. Chill. Fill the melon cylinder with amaretto cream and use a knife to level.
  • Plate and finish with sea salt.

 

]]>Scott Carsberg: Scrambled Eggs with Umbrian Truffleshttp://www.disoriented.com/blog/2010/8/16/scott-carsberg-scrambled-eggs-with-umbrian-truffles.htmlAndrew Fawcett2010-08-16T19:02:41Z2010-08-16T19:02:41Z

Scott Carsberg: Scrambled Eggs with Umbrian Truffles from Andrew Fawcett on Vimeo.

Think scrambled eggs are dull? Think again. Chef Carsberg shows how he makes scrambled eggs with summer truffles from Umbria.

 

]]>Scott Carsberg: Summer Berries with Ewe's Milk Cheesehttp://www.disoriented.com/blog/2010/8/2/scott-carsberg-summer-berries-with-ewes-milk-cheese.htmlAndrew Fawcett2010-08-02T21:05:28Z2010-08-02T21:05:28Z

 

Chef Scott Carsberg shows you how to make one of Bisato's featured desserts: summer berries with ewe's milk cheese.

]]>Scott Carsberg: Geoduck Sashimi and Sauteed Geoduckhttp://www.disoriented.com/blog/2010/7/4/scott-carsberg-geoduck-sashimi-and-sauteed-geoduck.htmlAndrew Fawcett2010-07-04T14:30:06Z2010-07-04T14:30:06Z

Scott Carsberg: Geoduck Sashimi and Sauteed Geoduck from Andrew Fawcett on Vimeo.

Watch how Chef Scott Carsberg creates two dishes based off of the Pacific Northwest's famed geoduck.

Technical notes: Christopher Boffoli and I shot this in about 15 minutes -- all in one take. Chef Carsberg works very quickly, and keeping up with him is a challenge. This was a three-camera shoot: Christopher and I each had a Canon 5D mark ii. And I had a locked-off JVC HM100 which also captured audio from a lav mic.

]]>Cranberry Saucehttp://www.disoriented.com/blog/2009/11/18/cranberry-sauce.htmlAndrew Fawcett2009-11-19T07:02:57Z2009-11-19T07:02:57Z

With the holidays coming up, there's no excuse to use canned cranberry sauce. 

Ingredients

  • 1 cup of sugar
  • 1 cup of water
  • 12 oz package of cranberries

Time to cook: 10 minutes

]]>Flip Mino HD: Bootleg-friendlyhttp://www.disoriented.com/blog/2009/5/17/flip-mino-hd-bootleg-friendly.htmlAndrew Fawcett2009-05-17T17:57:17Z2009-05-17T17:57:17ZThere's a constant arms race between concert security and concert-goers when it comes to recording. Most venues have a no-recording policy. Reading between the lines, this really means "No camcorders or professional equipment, but digital cameras and cell phones are OK." This has led to a phenomenon where everyone in the crowd holds up their camera throughout the whole show. The iPhone has replaced the lighter.

Which brings me to the Flip Mino HD. I was pleasantly surprised at how well it works for recording concerts.

  • The Flip looks more like a cell phone than a camera. Unlike a camcorder, security doesn't get suspicious. I got padded down before entering the venue and security didn't raise an eyebrow.
  • The audio didn't distort (much). Rock concerts are obscenely loud and the cheap mic on my digital camera distorts, making video clips useless. The Flip did an decent job.
  • It records in 720p high definition. The quality is great for such a small device.

 

That said, there are a few thing which could be improved.

  • Add the ability to turn off the screen while recording. Not only would it save battery life, it's less conspicuous.
  • Remove the red light. Nothing says "I'm recording" more than a red light. Short of desoldering it yourself, there's no way to disable it.
  • There's no stabilization. The Flip is so lightweight that any little hand movement will produce shaky video.

 

 

]]>Seattle's HopScotch Festival: Disappointinghttp://www.disoriented.com/blog/2009/5/11/seattles-hopscotch-festival-disappointing.htmlAndrew Fawcett2009-05-11T02:34:39Z2009-05-11T02:34:39ZNot being a beer guy, I headed to the HopScotch Festival yesterday with high hopes for the scotch tasting. The website claims "a flight of 5-¼ oz. single malt Scotches is available for just $10." But the "scotch tasting" was anything but.

  • Bulleit Bourbon: Bourbon is not scotch.
  • Crown Royal Reserve: This is a blend, not a single malt.
  • Bushmills Black Bush: Another blend.
  • Johnnie Walker Green Label: Another blend.
  • Talisker 10: Single malt, but it's a whisky.

Each was served in a thimble-sized plastic cup -- far from the claimed 5¼ ounces.

I know this is a benefit for the Seattle International Film Festival, but I demand a refund. I will be staging a silent protest of the SIFF and encourage everyone within the sound of my voice to do the same.

Fortunatly, I found solace at Brouwer's. (The pommes frites are amazing.)

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