Eric & Mike are out here to reassess how we look an invader in the eye, find a compromise, and recuperate their bad name. That name is carp and Mike’s people grilled it up on the shores of the Tigris River and my people fried it up for a Christmas feast. But this is America, and for one thing we don’t eat bottom feeders, nor do we ~often enough~ revere our own cultural traditions. Hold up, let’s correct that. For our Christmas Carp Migration we spun a loose culinary narrative that celebrated the movement of the lowly carp, both geographic and cultural.
There are at least a half a dozen species of carp that are harvested, cultivated, and cooked from Dongbei to Vienna. And those species have been shuffled around– introduced, by us, as food and as aquatic janitors only to be scorned as an alien pest. The common carp– which we got our hands on for this meal– is ancestor of the goldfish and invasive in this country since 1831. It is native to waterways traversing all of Eurasia, but conveniently for our narrative, first popped up in human history in the Danube, the heart of Christmas carp country. But you know what, fried fish has its place and all, but let’s look the sucker in the eye before we eat it and infuse deep aromatics like they would in Guangzhou. So we stuffed our piscine friends with scallions and coins of ginger that we tucked into slits in its torso. Michael astutely pointed out that these rhizomatic coins mimic the real thing hidden in Polish Christmas carp scales. Good luck, indeed, and fortunately in our new tradition there were enough coins for everyone.
Throughout this meal, we hopscotching through a culinarily polyglot patchwork of cultural traditions. For an appetizer we took a cue from the Greek playbook, the culinary gatekeepers of the Mediterranean. That creamy tart fish dip taramasalata, it turns out, is made with carp roe! The grand Polish tradition of the 12 course carp dinner lent us pierogies and mushroom soup made with foraged mushrooms and finished with sour cream and dill. Michael worked his alchemical magic on an Iraqi rice dish studded with pine nuts, almonds, and raisins which was the perfect foil to a comforting Armenian dish of chick peas and greens that represented a Christmas tradition from the Middle East. Finally, our own two cultures met serendipitously for dessert, which in a stroke of carp-inspired luck was a perfect pairing of spicy, citron infused, chocolate- dipped German liebekuchen co-habitating with kaymak clotted cream drizzled in Michael’s fabled Iraqi date syrup served on replicas of Saddam Hussein’s personal china.
عيد ميلاد مجيد

Sliced hen and chicken of the woods mushrooms for soup. Foraged by myself and my dad, respectively in the fall.































































2014 in Food in Pictures
The only way to start a year
Jessica’s ancestral ice cream spot in Ogden, UT
Sublime bamboo shoot salad at Spicy Lao Thai, Burbank, IL. SWSIDE
Looks cute, tho I hear those are Sysco patties + too much goop. Au Cheval
Indian potluck throwdown
Florida flea market snaxx
Stone crab claws, Cortez, FL
Mullet off the smoker, Cortez, FL Mullet Festival
“Cortez Hotdog” Cortez, FL Mullet Festival
Baby’s first Mother-in-law
Baby’s first Jim Shoe
Hot mix for beefs at Zach & Julia’s rehearsal dinner party
My dogs on Bon Appetit’s Insta! Thanks Julia!
OG Hot Brown, Brown Hotel, Louisville
l.n.s.
Don’t like donuts, but this shot worked out. Old Fashioned Donuts
Uncle Joe’s, Chatham
Sze Chuan Cuisine, hate to say this, but this is NOT OKAY
One of the things I ate more than most this year, Kimchi wang mandoo @ Joong Boo
Lothson’s, Dekalb
Louisa’s Pizza, Crestwood
Viet feast at New Asia Cuisine, Albany Park
Pig ear from Richwell Market food stall
Lamb brain, thanks @nookleptia!
Drank a lot of these. #micheladas
Eckhart Park
Baby’s first octopi
Sujuk, Upper East Side, NYC
Prep list #ternerderber
Many tape labels
Placemat menu, Grand Haven, MI
My Cohcinita pibil, Ox-Bow #mexicannight
Happy place, Virtue Cider
Best helper in the world
Lol
Dick’s hive
John Rossi’s 20th Anniversary Party
Introducing camp to Italian Beef, they were absolute savages
Kimchi deuce
Big ol’ Coral tooth mushroom, Saugatuck State Park
#mac
Brisket, upping my BBQ game
Samson loves Vienna Beef
Kenosha, WI drive in
Best burger of the year at the Spot, Kenosha, WI
Tacos de pescadilla, Bien Trucha, Geneva, IL
#caprese
Grass carp smoking at Art EXPO, Michael Rakowitz’ “Every Weapon Is A Tool
If You Hold It Right”
Bonkers advertising at Super Sub, Marquette Park
Oh Matt, “Al Trunko” tour for Trunk Show
Favorite queer Hawaiian joint in Milwaukee!
#rocklobster
Cilantro drying room @ Birrieria Zaragoza
Spinzer Halal on Devon. Get the Hunter beef sandwich!
The rigs at Jamaican Jerk, Indianapolis
Conch at Joong Boo
Bulgogi cheesesteak, Café Orient 33, Albany Park
Happy 1st Birthday Birthday Nadia! #haring
Tarama, carp roe
Fish balls, Super H-Mart
#pulpo
La Quercia Acorn-fed Berkshire Prosciutto
Missing Basque country, pinxtos at home
Best meal of the year! #pakistanichristmas Nihari @ Bar BQ Tonite, Mississauga, Ontario
Best meal of the year! #pakistanichristmas Reshmi & Bihari kababs @ Bar BQ Tonite, Mississauga, Ontario
For those that follow me on Instagram, many of these pics will look familiar. I do love IG. However, its really changing the way I shoot food, for better or worse. Primarily, the issue is composition, the square format. Typically, I shoot with my iPhone’s camera and then edit in IG, which results in a sloppier approach to framing the original shot. Then of course there is the shrunken-down experience of viewing images on one’s phone– its not the best format to capture detail. One solution is a cue I’ve taken from the IG feeds of food magazines such as Bon Appetit and Saveur, which is to take overhead shots which rather than focusing on the gooey, sexy details of food, reduce the images into emblems or symbols. I like that, though without a tripod, its a tricky vantage to shoot clean, sharp images. They might look okay on one’s phone, but even on a blog post, the images can get blurry. And lastly, there is this growing stigma that food shots, like baby and pet photos, are basic and passé. This has led me to shoot more of the context, scenery, etc. of what and where I am eating rather than the food itself. I like this challenge, though actual photos of food always get the most likes. Instagram may or may not be killing food porn, but is has definitely changed the game.