Knives & Needles: Lindsey Carmichael from Gold Rush Tattoo
By Brynne Palmer
My good friend and fellow tattooer, Lindsey Carmichael, is one of those incredible people who is enthusiastic about whatever he is involved in, and it really shows through in his work. His approach to tattooing is very precise, clean and thorough, qualities which can be seen in every tattoo he makes. It’s no surprise that his approach in the kitchen is very similar. When I asked him to contribute his favorite recipe, he was stoked and more than happy to share! Please enjoy the culinary stylings and wisdom of the one and only, LHC!
Brynne Palmer: How long have you been tattooing?
Lindsey Carmichael: I have been tattooing for 21 years as of February 1st, 2013.
B: Do you have any chef clients?
LHC: To my knowledge, I have two customers that are chefs. Both are knowledgeable, quiet and humble about their job. The same way that any tattooer is that is totally immersed in their craft… Stoked to talk about it, but also careful not to make it sound like they know everything.
B: What is your fondest food related memory?
LHC: I have two. The first is with my brother when I was probably seven or eight, going to the grocery store with him while he was watching me one night when my Mom was out doing something. We went to buy Sara Lee pound cake and Captain Crunch cereal. I think he ate this food all of the time and he was letting me in on something that was his deal. I remember sitting at the kitchen table eating this stuff with him and feeling like we were close.
The second is making the recipe I’m giving to you here with my daughter for first time and her telling me it was good and that she’d eat it again. I was proud of myself because I followed a recipe and cooked it and it actually came out tasting alright. I cannot remember ever doing that before in my life. I was 42 years old when I completed this task.
B: Do you have a favorite style of food?
LHC: This is a difficult question to answer because I can’t really taste food the way that other people do. Food is just something I eat because I’m supposed to. I don’t have a favorite type of food or restaurant to go to. I usually go to restaurants because of the way they look or because of how long they’ve been there.
B: Have you noticed any correlation between the tattoo and culinary industries?
LHC: I have noticed a connection to these two fields because of the attitudes of the chefs I’ve come in contact with. Also, I’ve had long discussions with one of these chefs, Joe Youkhan, about the grades of steel his knives are made of and how that relates to carbon and stainless needles used for tattooing. (In the days when tattooers made their own needles. Something I did twice a week, every week, for 16 years.)
B: Does food play a part in your travels in the tattoo world?
LHC: Food does play a part in my travels. But mainly because it is something we go to do with other tattooers, wherever they’re from, and while we are out eating somewhere, it is a chance to talk away from the tattoo shop about non-tattoo related subjects.
B: Do you have a favorite restaurant?
LHC: Canters- Los Angeles. The Pantry- Los Angeles. Il Trochieto- Milan. I ate ox hoof in Italy at this last place with Kevin Leblanc and it was great because it was salty and I could taste it pretty good. I also bought a 200 Euro whole bottle of wine at this place because I’d never had wine and thought it would be the best place to try it. I drank a sip of the glass they poured for me, didn’t like it, and handed the bottle over to my good friend Eric Jones, who gladly accepted it and brought it in the cab back to the hotel. He told me the rest of the wine was really good.
B: What do you cook at home?
LHC: I usually cook meatloaf from my wife’s grandmother’s recipe. Also grilled cheese sandwiches.
B: If given a choice, what would your last meal be?
LHC: If I could request one last dinner in life, I’d choose a turkey sandwich (no mayonnaise, plus tomato on the side), a bowl of Matzo ball soup (including carrots and noodles), an order of potato salad and bagel chips from Canters Delicatessen in Los Angeles. It is not because of the outstanding taste of each of these items. It is because I have very fond memories of bringing my lovely wife Leah here on some of our first dates when we met. It was a time when the sun seemed to be out every time we drove there, and the night was perfect when we drove home. It was a beautiful time. I would hustle some Sprite Zero in for the drink, and eat Suzicakes chocolate cupcakes for desert in the car after.
Here is my dad’s Country Chicken Skillet Dinner:
- 4 boneless, skinless chicken breasts
- 1 cup milk (your preference what type)
- 4 tablespoons margarine
- 2 packages stuffing mix
- 1 can mixed vegetables (I prefer low sodium corn)
- 1 can Campbell’s cream of celery soup
- 1 can Campbell’s cream of chicken soup
- 2 eggs
- Liquid Smoke
- 1 package King’s Hawaiian rolls
- 2 cans Swanson’s chicken stock
- Garlic salt
- Country Crock bread spread
Take a cleaver to the chicken and chop it into smallish cubes.
Put some oil, your choice what kind, into a large skillet and brown the chicken pieces. Cover the pan and put it over to the side.
Follow the directions on the stuffing mix and make it next. This is where you use the margarine, replace the water when preparing the stuffing with the chicken stock. More chickeny flavor in the completed product. Cover it and put it over on the side when it’s done.
I personally like to add the corn juice from the canned vegetable in this mix for some extra moisture. This is needed because I will take whatever leftover bread action we have at our house, toast it and add it to the stuffing. Rolls, and unused heels of bread in the refrigerator are good here.
Take the soups, two beaten eggs, milk, drained corn and put it all in the giant, metal skillet with the cooked chicken. Bring that to a little bit of a boil. When the whole deal is hot, take half of the stuffing and put it all around the top of the mixture.
Preheat the oven to 400 degrees and put the skillet in the oven. Set the timer for 20 minutes. When that’s up, take the skillet out and cover the top of the mixture with the rest of the stuffing. Add Liquid Smoke if you like. I do. Set the timer for 17 more minutes and put it back in. At this point take the Kings rolls, cut the whole shot down the middle (filleted), open it, spread with Country Cock and sprinkle with garlic salt. Put it on tin foil, and put it in the oven also for the remainder of the cooking time of the skillet dinner. Feel free to clean your kitchen while you’re waiting for it to be done.
Take everything out when the time’s up, let it cool down for a little bit, and serve it to yourself, your family and 6 friends. But don’t serve this to Tim McAlary. He is vegan and eats rabbit food…
Lindsey can be found at Gold Rush Tattoo.
For more K & N recipes visit this link: http://tattooartistmagazineblog.com/?s=knives+and+needles