THE MOIRÈ EFFECT - a new short film by Ted Arabian

Cool man. I know that you'll like these.

IF you want... you can sprinkle Paprika on some of them before grilling (instead of Cayenne) for those who don't like too much spice.

The spice that you braise the wings in (the oven step), doesn't not add an overpowering spice to them. Most of the "hotness" comes from the cayenne that I sprinkle of before grilling.

Also, I have used Tabasco for the syrup but any cheaper brand cayenne sauce works just as well. (as you can see, I buy it by the gallon! That was Red Hot brand, btw.)

When I started this recipe creation, I used Imitation Maple syrup. Sucks. Use REAL maple syrup! (the imitation DOES NOT taste anywhere like real maple syrup AND imitation BURNS quick! Real does not.)

Enjoy!
 
Yeah I basted some bacon in maple syrup one day and it was not real... Within a few minutes in the oven it was toast. Ended up with brown sugar and crushed red pepper on bacon just letting it go for 15-20 in the oven on top of a basting pan (or whatever that thing is that comes with the oven with the slots and the catch pan...) That stuff was lethal. Hot and sweet and candy like and bacon all at the same time...

Good to know on the paprika. My wife isnt up for much heat, so maybe I'll do a couple of batches. I talked her into trying a wasabi-mustard potato chip the other day and I thought she was going to cry.
 
Jeff, sounds like you and I would get along just fine!!!

I love that bacon idea! Mmmmmmm.....

And Wasabi.... I love that condiment. I actually had a license plate once that had WASABI on it!
 
Ha a license plate that says Wasabi! Yeah you and I would get along great! If you ever are in Oklahoma let me know and I'll make you some of my Wasabi Guacamole. Came out of a phase where I just snuck weird ingredients into things just because the colors matched... I think the guacamole was the only good thing to come from that.
 
bosindy said:
wow Ted, you are a natural for one of these food shows. good luck.
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Thanks Jim!

I almost submitted my recipe for Baby Back Ribs that I cooked for you. But I felt that these wings are so much more original.

Appreciate the comp. I wish I had YOU up here when I shot it. It sucks shooting by yourself because you are only wasting your own time! I have so many takes of that opening, it's disgusting! (actually, it's pretty funny. I thought of putting together a montage of just the opening!)

Anyway, it was fun to shoot.

Thanks!
 
Ted Arabian said:
Dude! That sounds awesome! I am going to have to try that!
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Thanks, its just avacado, salt, pepper, and some wasabi paste mashed together with a little olive oil. It takes way more wasabi than it seems like it should. I use half of a little tube (travel toothpaste sized) per avacodo. The avacado really mellows out the bite of the wasabi.
 
Man, that sounds great! I may have to try that tonight! I was thinking Mexican sounded good. (I make my own enchilada sauce... OMG. So good and SO EZ!)
 
It is in the mail! Thanks again for the support, guys!

Time to start turning my energy back onto The Moiré Effect.

:thumbsup:
 
Thanks Jeff. No, they're picking one person to come on the show and grill with him.

I'll keep you informed!

btw, I have decided that I am going to try and do one of these cooking segments a month. I have always talked about putting some of my recipes together in a video. It was pretty fun to do and I can always use the experience of cutting and such. (cutting film, not onions!)

Oh! I told my wife about your Wasabi Guacamole. She thought that sounded great.
 
You should definitely do more - you did a great job and seemed like a natural. Have you seen any of the Food Network's BTS stuff? They seem to air it occasionally on the weekends. They showed some great methods for some of the shows that they shoot single camera with. Basically all your wide shots with the chef narrating, then a second run with all of the closeups of the onions being cut, things going into a pan etc, no narration, but they are picking up wild foley with a boom as close to the food as the can get. The stuff cuts beautifully and gives you that nice sizzle and pop and chop. And Giada films in a real house! They just rent a new one each season for a few months and shoot non stop and move out. Prep kitchen in the garage. Its pretty fascinating stuff.
 
That is fascinating stuff!

No, I don't watch the food network. I guess I will turn it on and check it out.

I have always wanted to shoot some kind of cooking program. I have been talking about it for a couple of years. In fact, right after I purchased my dvx.

I have a perfect kitchen, (designed and built it all by scratch!), and always felt that it would make a nice set.

I really do want to shoot some more of these episodes. I love to cook and I love presentation. I think that it would be a lot of fun.

I have mentioned this often to a few friends of mine who like to cook or bake to see if they wanted to put together a few "episodes." I always get the "yeah! That sounds great!" but we never do anything about it.

Maybe time to change that!

Thanks again, Jeff. It has been totally fun talking about this.

-Ted
 
Ted, you have that truly prized quality of being so damn likeable on camera. It comes through in your writing and is a big reason why your threads are always popular. You're a man of the people, my man!! That easy going charm is what really comes through ... so conversational. If I were you I would definitely knock out a series of these and, in fact, I'd recut this one without the reference to Bobby and stick it in a package of maybe 6 or 8. Why not ship them off to some smaller markets and cable producers? If the rest of them would be this good you might just snag an offer.
 
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