I've created Eataku as an online home for people passionately obsessed with food.

People like me.

I travel a lot. I eat a lot. I cook a lot.

As the Talent Scout for Marvel Comics, my job takes me around the world. While I do thrive on the thrill of constant travel, being on the road and away from home for extended periods of time does take its toll. So when not meeting artists or reviewing portfolios, I keep my batteries charged by exploring the culinary culture and cuisine of whatever city or country I find myself in.

Photos of food. Videos of vineyards. Reviews of restaurants. Recipes for refreshments. This site is now my way of sharing my international epicurean adventures with you.

Enjoy!

(You can also follow me on Twitter at @cbcebulski and visit my comic book blog at www.chesterfest.blogspot.com)

29th January 2012

Photo with 8 notes

A number of you have asked about the country pâté I made mention of in one of my posts a few days back… It was actually the first time I made pâté , truth be told. I found David Tanis’ recipe in the New York Times last month and followed it exactly. It turned out wonderfully, as you can see above. Here’s the link for your reading and cooking pleasure… http://www.nytimes.com/2011/12/14/dining/making-holiday-pate-at-home-city-kitchen.html I also made a second pâté , substituting Asian ingredients, like soy, ginger and shichimi, in place of the more “French” ones, and topping it with nori instead of bay leaves. That pâté turned out pretty damn delicious too, with a deeper, more savory flavor. However, I would adjust one thing… I wouldn’t bake the mix with the nori on top as it got too pasty; I’d crumble dried nori on top before serving the pate instead. As Tanis writes in his opening, making pâté is indeed a bit of a project, but I had a blast getting in there and getting my hands dirty. And the results were truly spectacular! Just ask my family. So I highly recommend giving it a go for yourself!

A number of you have asked about the country pâté I made mention of in one of my posts a few days back…

It was actually the first time I made pâté , truth be told. I found David Tanis’ recipe in the New York Times last month and followed it exactly. It turned out wonderfully, as you can see above. Here’s the link for your reading and cooking pleasure…

http://www.nytimes.com/2011/12/14/dining/making-holiday-pate-at-home-city-kitchen.html

I also made a second pâté , substituting Asian ingredients, like soy, ginger and shichimi, in place of the more “French” ones, and topping it with nori instead of bay leaves. That pâté turned out pretty damn delicious too, with a deeper, more savory flavor. However, I would adjust one thing… I wouldn’t bake the mix with the nori on top as it got too pasty; I’d crumble dried nori on top before serving the pate instead.

As Tanis writes in his opening, making pâté is indeed a bit of a project, but I had a blast getting in there and getting my hands dirty. And the results were truly spectacular! Just ask my family. So I highly recommend giving it a go for yourself!

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