Who? – Hi. I’m Michael Tang. I’ve recently graduated from USC’s Marshall School of Business. I’m not Santa. I’m the ridiculously wrinkly 6’3″ Asian guy being held by Santa.
What? – This will be a blog dedicated to all food/things (probably 90% food) things that take an unreasonable amount of time.
When? – It’s June 3rd, 2014. It feels like August 27, 1996 though.
Where? – I live in LA! Hoping to move to the Bay Area soon.
Why? – I love technology and its potential for disruptive innovation. It can change the lives of so many people. Sounds cliche. But with so much automation etc, it’s comforting to know that some of the best food can’t be automated, prosciutto will always take a year to cure and dry, wine has to ferment for at least a month, sumptuous pork belly needs at least 2 hours in the oven. These processing lead times are extraordinarily long, but the resulting taste can’t be replicated. It’s nice to be slow sometimes. Kinda like a big fuck you to tech. Even though I love tech.
Upcoming project:
My friend Joe and I will building a meat curing chamber to make various salumi. Kevin (college friend/genius) kindly donated his old refrigerator for the cause and Joe will help me build the humidity and temperature control using an Arduino.
michaeltang27 