Month: July 2010

Cooking in somebody else’s kitchen, Part II

As long as it is on or near a lake or stream, an upstate NY vacation home is called a “camp”. There’s usually some concession to rusticity without really roughing it. In the case of my wife’s camp, it is a stove with only two burners (the others having been destroyed in a flood), a collection of pots inherited from her parents, and country cupboards which not only conceal their contents, but move them around when I am not looking so I can’t find an ingredient at the exact moment I need it.

I am up here with my two boys and I have learned to make weekly specials at the local market my friend; if it is advertised in the flyer they are more likely to actually have it at the lone store in town. Shopping with a preplanned meal in mind: very bad idea.

We tend to make a big pot of something and repurpose it over several days. Chicken Cacciatore (prepared with Mr. Purdue’s bargain leg quarters, not the prissy organic birds we buy “down the line”), carnitas and Texas chili (beans on the side) have figured so far. There is a steady stream of teen and preteen boys through the kitchen requesting hot chocolate, which is a good thing because I found three boxes of Nestle Cocoa in the cabinets, all expiring in 2010. Now looking for ideas to draw down a dozen half used boxes of pasta and 4 bags of lentils; when one wants to be sure something is on hand in camp, one tends to bring it up from the city forgetting one did the same thing last year, and the year before.

I have learned to successfully cook coffee in a stovetop percolator (the secret: don’t use too much coffee, or the water can’t seep through from the top grounds to the bottom) and broil on an ancient gas grill prone to flareups (always have a can of beer in your hand…. that’s to put out any leaping flames).

I look forward to being back in a kitchen where the utensils and equipment will do what I ask them to, and forgotten ingredients are five minutes away, but it is nice to have limitations and learn to stick with them. I am in awe of caterers and “secret kitchen” chefs who work like this every day.

Cooking in somebody else’s kitchen, Part I

The past month I’ve been cooking in two unfamiliar kitchens, the first being the San Francisco bachelor/bachelorette pad shared by several friends of my daughter and the second the “camp” belonging to my wife in the Adirondacks.

In San Francisco, my task was to prepare a Texas brisket meal for 60 people for the wedding party. I knew what I was in for and brought a number of key components with me, including my chef’s knife, a stack of aluminum trays and several necessary spices. But there were some things too big to carry on the plane, like the brisket itself and hickory chunks for the smoker (my old one from Phillip Claypool, which had been kindly stored in the back yard of the same SF flat). Chunks were hard since not only are San Franciscans not known for their smoking but in fact there is a city ordinance against open fires; finally I found a small expensive bag at Action Rentals, which also rents cooking equipment.

Brisket, on the other hand, was a major score. Cash & Carry, a restaurant wholesaler, had USDA Choice for $1.57 a pound… a lower price than I’ve ever seen in Texas. They also had an enormous bag of shredded cabbage at the same per-pound price I’d paid for the 10 pounds I’d just shredded myself to make sour slaw, so I added that to the hand truck. I stood in line with several other happy guys sharing hints (but no trade secrets) for what we were going to do with our brisket.

I was prepared for challenges in the prep, just didn’t know what they would be. The beans (to be used for Jack Daniels style baked beans eventually) were precooked in another alien location, the galley kitchen of the “home away” where I was staying with my boys; I used every pot and pan in the place. Back at the flat, the cookspace turned out to be tiny and without a cutting surface so I went out and bought a cutting board, the only outright cookware purchase I made. And I had too many briskets to fit in the smoker so I had to cook them in two batches, making for a 10 am to midnight cooking day. Fortunately the apartment dwellers were away at the formal pre-wedding ball where I was supposed to be; I put in an appearance then scurried back to tend my brisket and I knew the culinary gods were smiling when I was able to carry four trays of dripping brisket down three flights of stairs to my car parked in the towaway zone without spilling anything on my fancy duds.

The meal turned out just like it was supposed to, served the next night to hungry people at a conference center in the redwoods who kept coming back for seconds, which I was happy to be able to offer them. One half a brisket made it through the night and for the rest of the weekend whenever you went into the kitchen at the center (which hadn’t been available to me for prep) you’d see somebody surreptitiously sneaking a scrap out of the fridge. Among them were the renowned caterers who prepared the next night’s wedding feast, high praise indeed.

Everybody’s a winner in Fast Company’s Influence Project

I signed myself up to do a presentation at the annual Direct Marketing Association conference called “How Twitter Killed Direct Marketing Copy (Just Kidding)”.  The idea is to show great examples and tips of how classic marketing techniques still work in new media, while also giving old-school copywriters some juice and inspiration as they attack assignments in the unfamiliar and slippery turf of Facebook, Twitter and their ilk.

My page on the Influence Project
Click the pic to spread Otis' influence!

The conference is in early October in San Francisco, but my Powerpoint is due August 20 for “peer review” (WTF?) so it’s time to think about what I am actually going to talk about. One thing that’s definitely going to be there is Fast Company’s recently launched “Influence Project”.

Fast Company asked SF agency Mekanism for a pitch on how to make itself more successful through viral marketing. The ideas were brilliant and you can read about them all at http://www.fastcompany.com/finalists as well as download the actual presentation which is a great piece of work any creative practitioner can learn from. The chosen concept was what would eventually become the Influence Project.

The idea is that you register on Fast Company’s website, and get a special “influencer URL”. (Mine is http://fcinf.com/v/bf8c )Then promote that link by whatever method you choose. The more clicks you get (with bonus points if you get other people to join the contest), the more influential you are. The winner will be featured on the cover of the November issue as the most influential person in the world… but wait, there’s more.

The concept would have brilliant if it stopped at one winner. Maybe it would be Lady Gaga, or maybe an intrepid dark horse American Idol-style. However, in this contest EVERYBODY is a winner. Pictures of all entrants will be featured on the cover, with the size proportionate to amount of influence. If you’re too small for a dot of ink, you can still find yourself on the Fast Company website where there will be special magnifier tools and lots of cool analytics.

How this ties back to marketing is explained by the problem description in the Mekanism product brief: “Fast Company is the best thing that too few people read.” And the solution is to get people to interact with the website and hopefully stay around for other content as well as, of course, read that November issue.

To try this out, go to http://fcinf.com/v/bf8c then wait a long time for the server to load. Vote for me by clicking the “Spread Otis’ influence further” button or register yourself by clicking “Discover YOUR influence”.  Email me after you do either or both, and I’ll send you a complimentary copy of the DMA preso after the conference.