ObisOne

Mushroom Bacon?

2019-05-08

Awakening at 4pm on a day off is commonplace here. Thinking of a new project for Hokie Mountain Farms is ongoing whether it makes sense or not, most executed at the experimental kitchen for us and guest chefs at ObisOne.com. If you're looking for a recipe, it's not here, that's part of the work and fun. Recipes can always be found in our website recipe section. We need to explore and wish you the same and truth is, you can always get close with a Google search and mediocre skills.

Thinking about bacon and alternative eating lifestyles, the latter I don't think about so much, I wondered: What If? Let's be clear, just over 80% of every experiment here fails, sometimes by design as history tells us and gazillion companies like DuPont Dow that's how we get to the coolest stuff. Sometimes we'd much rather hide our failures, but today wish to celebrate something special.

Stacey is one cool lady, a yogi Master kinda lady, but chooses not to eat meat-born protein by choice. Reasons aren't significant, but we all should respect that they're all her reasons and that's good enough. Equal always.

Conflicted because me loves the pig and me loves mushrooms (almost) equally. When all you hear pre-dawn is a single whippoorwill and maybe a coyote on the ridge, it's a good place to assemble a plan. Today, that plan was to spin the flavor components of bacon with something foreign- very foreign. It was doomed to fail but didn't, most unusual, so I'll share the extraordinary methods to employ all resources we have to try to pull it off. Enter Bacon Dedinas.

Our king oyster mushrooms were ready and in need of something other than soup. They have the general shape, cellular structure (maybe) and response to roasting and smoking (doubtful) that made sense to move forward before sunrise, so game one. Generally, it's a rather simple process, but many of them, to get it right.

Season/Roast/Marinade/Smoke/Rest/Smoke. Anytime we're at 4 processes or less, we give eat other High 5's. Well, this one was 6 which in reality was 9, so it was a long day.

Please judge the results on your own experiences and likings, because at ObisOne.com, we embrace almost everything as long as it includes kindness, impeccable quality and love to our customers. What you think matters.

Look for exclusive "Stay and Explore" opportunities with us very soon. Love to all of you. Simply put, we can't be the best in the World without your love and support.

Getting there.

Pat

Patrick W. Lloyd, PhD, Founder and CEO, ObisOne.com

Honor Thy Chef

2018-08-31

We've never suggested uses for our organic black garlic products to Pro Chefs- that would be bad JuJu and disrespectful. After all, they are the leaders and experts and what they come up with is never short of inspiring. To that end, we follow chefs- not restaurants and enormously respect their individual and collective talents.

Case in point is the Black Garlic Polenta Cake from JD Morton in Wilmington, DE. A wonderful recipe, a great Chef and low and behold- even a better dad and person. Kinda figures, huh?

However, newbies and home chefs call out for some guidance or flat out want to know "How do I use your organic black garlic? So... that's what our recipe page is all about.

Now that we've launched our new website, new awesome gift box section and got our archival recipes in order, it's time to reach out and beg our pro and home chefs alike to help us out. We really want to feature what YOU come up with and share it to America's organic black garlic love cooks. Please send us your black garlic recipes to: info@obisone.com! We'll test them in our experimental kitchen, have pro photos taken and add them to our site!

Lately, you can see how the pendulum of Food Network and Celebrity Chefs has begun to swing back toward sanity. For us, that simply means that we're all more the same than we're different. Our mantra has always been "Share the Goodness" and our goal is to live that everyday.

Eat well,

Pat

Patrick W. Lloyd, PhD Founder & CEO- ObisOne.com

Obis One Expandes Their Regional Footprint, Has Eye on Nationwide Presence

2018-08-06

There is no "next level" here, just research, development and exploring uncharted territory.

Doing right by our customers and finding ways to share more healthy and innovative food created in impeccable conditions is our goal everyday.

Learn more about our recent expansion and who we really are here: http://www.vtcrc.com/news/obis-one-to-expand-its-regional-footprint-obisonellc

Thanks Friends.

Patrick W. Lloyd, CEO- ObisOne.com

On the Grill: Black Crack®, Wild Blackberry & Rolled Oat Scones

2018-07-03

Whew Doggie it's a hot one today, even at elevation 2300 atop our experimental kitchen site, Hokie Mountain Farms. But after all, it is July.

After foraging the abundant wild blackberry bushes here and making the usual ice cream, berry this and berry that, thought a try at scones would be a good idea. Twisted these with our Black Crack® and the combo worked very well. Figuring that almost all of you can google Scones, yeah....use whatever recipe you want. We added 2 cups of blackberries and about 3 grinds of Black Crack® per scone. We also soured our organic milk with get this, our black limes. Although the flavor was familiar, it did evoke that "What the hell is that flavor?" response.

Most sources suggest baking them at 400F for 20 minutes or so, but 375F seems more suitable, especially with expected temperature variations. Speaking about baking, consider not using your oven and venture out to your covered grill. Your air conditioning bill will thank you.

Sharing the Goodness is our quest. Eat well friends.