We are proud to present a very funny and masterful cook: Food Emperor (no real name given, he’s probably an undercover agent from the FBI).
His youtube channel is populated by some serious cooking, even when he’s having fun with well… unusual recipes (notably la Minchia Milanese).
He’s become kind of a cult for some Italian users after his videos Pasta alla Carbonara del Futuro and Minchia che pasta al pomodoro a take on two staple dishes in the Italian cuisine. As you may well know, Italians are quite strict when it comes to traditional recipes, and his “vaffanculo” attitude has endeared him to many.
Look at this incredible pizza
or these delicious Cherry and chocolate pancakes
Feast your eyes on the beautiful Red beet double goat cheese
And here’s our brief interview:
State name and age: The Emperor
When did you start cooking? I’ve been cooking for as long as I can remember. As a little kid, I used to help my mom in the kitchen. I loved it, and even if I ruined a lot of dishes, my mom still encouraged me to try again. Being scared when cooking, means you’ll never evolve your cooking skills, and that the evolution of gastronomy stagnates.
What is the craziest dish you ever tasted? There are no crazy dishes, just interesting ones. The crounut is simply a mix between a donut and a croisant. Innovative? Yes. Crazy? Not really. Scorpions and rats might be crazy to us who don’t normally eat it, but it’s not really stranger than eating crawfish. Anyway, the foods most hard to appreciate, I would say, is Swedish surströmming (herring fermented in a barrel, and that pretty much smells and tastes like the rotten fish it is, yet I can appreciate it once a year, strangely enough), Icelandic Hákarl (poisonous shark that has been fermented in a hole in the ground, under pressure from a rock, then hanged to dry. Smells and tastes like ammonium), and Italian Casu marzu (a cheese infested with maggots, that jump all over the table when you cut the cheese). Balut, eating throughout Southeast Asia, is also quite ”crazy” from a westerners point of view. It’s a duck fetus, eaten directly from an egg.
Where’s the strangest place you ever cooked? In the Northern hemisphere, -40 degrees Celsius, pitch black, and wolves looking at me. Ok, I don’t know about the wolves, but it was freakin’ cold.
Do you have one piece of equipment in your kitchen you really couldn’t live without? My knife. Mine happens to be a chef’s knife made from damascus steal, but I would be ok with any knife as long as it’s sharp.
You prefer cooking for a crowd or just for some friends? I like cooking for anybody, no matter if it’s a close friend, a wonderful woman or just by myself. Cooking is a good way of settling your mind. You have something to concentrate on tickling your mind, you have periods of time when you’re just waiting for something in the oven and have time to think and relax, and you have a goal at the end of the cooking - to eat an amazing dish. Cooking has everything.
Sweet or savory? Why not both? Either in two dishes, or in the same. Salty chocolate, salty caramel, orange chicken. The list goes on.
One dish your mom makes better than you: She doesn’t make any dish better than me. But I love when parents cook anyway, it’s nostalgic.
One dish you make better than your mom: All the dishes she taught me how to make, and all the dishes I learned how to make since.
One person who inspired you to cook: My mom, my dad, and various amazing chefs whose restaurants I’ve eaten at.
Your favorite biscuit: If you mean biscuit in the British sense (cookie in American), I like chocolate a lot. Chunky and chewy chocolate cookies. If you mean biscuit in the American sense (bun/bread in British English), I guess any sourdough is a favorite.
You also can find The Food Emperor on: