It’s been a busy week, kicking off with a rather uncharacteristic move for me. I made a recipe video, and actually put it up on YouTube. For real.
You see, I’m not typically one who puts myself out there. I much prefer to hide somewhere in the background making sarcastic comments and rude gestures, but generally preferring not to be a centre of attention. But in order to get anywhere, in terms of career networking and the like, society seems to favour the extrovert-types. That whole ‘squeakiest wheel gets the grease’ kind of mentality. That’s why blogging and Twitter are so appealing to me – they allow me to engage in a certain amount of extrovert-esque behaviour while hiding behind a carefully edited Internet presence. Trouble is, I’m not all that good at the editing part which means it’s often pretty much what you see is what you get, and I’m even worse when it comes to the ass-kissing, which is the other method that society prefers. And then there’s that horrible habit I have of going off on tangents that bear little to no resemblance to the original topic at hand…
What was I talking about? Oh right, my video.
I didn’t just randomly decide to ‘challenge myself’ by making a video – I had a reason to do it. A contest held by Canadian chocolate company, Purdy’s Chocolates, that I found out about on Twitter is what compelled me; the grand prize up for grabs is a trip for two to The Chocolate Show in New York City. I thought to myself, what do I have to lose exactly? And since I just happened to weasel my way into a very casual position at a local chocolate shop (more on that later – still very new), it seemed rather fitting as a next step. All I needed to do was come up with a concept. That’s where daily baking and Food Gawker-stalking come in really handy – they serve as excellent sources for inspiration. The only thing I really knew for sure is that I wanted to do something using bacon, because I’m a huge fan of the chocolate and bacon combination. And I know for a fact I’m not the only one. I also wanted to do something that represents my love of 50s culture, rock n’ roll and Southern food. So, not too tall of an order, right?
And then it hit me: Elvis bars. Or, so to avoid any messy copyright issues with Graceland, Fit for The King bars. A deliriously delicious combination of those things Elvis held most dear: peanut butter, banana, and bacon. It was a flavour combination first introduced to me by a cupcake called the Hunka-Hunka Burnin’ Love, which is comprised of a banana cupcake topped with peanut butter buttercream and a slice of bacon. In short, it’s the best little piece of Memphis flavour north of the Mason-Dixon line. But I didn’t want to copy this or even make another cupcake version, I wanted to make it into a candy. A bit more research led me to look at penuches and pralines, so I figured I would just combine the two concepts into one and make it a praline cut in squares. This reflects my own baking roots that started in my mother’s kitchen with the trusty Women’s Institute cookbook at my side – those ladies do love their bars. I also somehow managed to incorporate my own Anglo-Scottish heritage into the candy’s design: with its peanut butter praline base topped with a mix of chopped up peanut brittle, banana chips and candied bacon it resembles the popular tea-time treat, Millionaire’s Shortbread.
So I entered, and have made it to the finals. Not by sheer talent, mind you, but by virtue of being one of only three who actually entered. But hey – it’s a start, right? And although my recipe will ultimately be made and judged by their head chocolatier and a panel of judges at their offices in Vancouver, they are still offering the public a chance to vote on their favourites via their Facebook page. Which leads me – finally – to the purpose of writing all of this: please…VOTE FOR ME! Basically, I’ve never really been in a position to win anything before – possibly because I don’t tend to even put myself in the running – but perhaps this could mark a turning point? If people seem to like my video or recipe, perhaps that might be enough to inspire the confidence to do more of both.
The YouTube link for the video is here, where you’ll find the recipe listed in the description. Feel free to share and comment, just please – not on my chins. I’m not sure whether it’s the camera angle, the camera itself, or the cumulative effect of doing nothing but baking up sweets or making chocolates for the past few months, but let’s just say that I’m not a fan of myself on camera. Cast your vote here before 9pm Pacific time on Sunday, October 21st
Oh, and seeing how it’s the weekend and all, you may want to check out my latest post for She’s So Savvy. It’s about the various food iPhone apps I use on an almost daily basis, whenever I’m looking for something to make or go eat somewhere new. You can read it here.