Sometime about 4 years ago I was kicking it with my dad at his house. We have lived together a few different times and have always enjoyed cooking, drinking wine and chatting, with each other and whomever is around. So, about 5 years ago we had an idea for an internet tool. Although I have a good touch with food, I have a deplorable memory, and soam sometimes forced to call my dad to ask questions about timing, temperature and other specifics. In an effort to immortalize my father’s clean, simple, basic approach to food,
So we came up with the concept of duckspoon.com. The paradigm grew into duckspoon, although the actual name of the site had not revealed itself until recently.
This was in 2005 when we started this endeavor: before the video recipe encyclopedias was ubiquitous. Google had just started recording the volumes in libraries. We could see that the ides of free information was growing and we wanted to throw in our passion and love of food done correctly. Hence the simplicity of duckspoon.com.
We did not want any of the sensationalism that was so abundant on the cooking shows. As much as I admire Anthony Bourdain’s writing and revel in his adventures, he has ushered in the concept of the celebrity chef…and pop culture loves the celebrity chef.
We weren’t interested. Straight, to the point information without wasting time was our goal. Just the right information.
I wanted folks in the middle of dinner to be able to rely on going to my site and finding the answer to their question quickly and easily. How long to you roast the chicken for? What temperature? Those questions.
Now by creating an information system that was sleek and easy to use, and by limiting the video recipes to 3 minutes or under, we were omitting certain components of the meal. When you are watching us make lentil soup, you don’t have to wade through the chopping of carrots, the mincing of onions, the dicing of bacon. Unless you want to. In the written instructions to the side of the actual videos are links to “chopped carrots” and “minced onions” and “diced bacon” that you can hit and see the instructional videos which will guide you through that particular chore.
The site is finally coming together. Granted duckspoon.com may be way behind the curve now and probably not considered innovative, but I funded it myself and it’s mine.
I’m about having a lot of fun and I hope that it becomes a useful tool and that others will enjoy duckspoon as much as I do. I am fortunate enough that the owners of the restaurant that I at, Adam and Jackie, support my project and allow me access to the entire life of the restaurant. It’s a beautiful little concept that has grit and whose owners are ready to walk the long way home.
So, have fun with me.