All posts by craig

Women With Beards and Stoned Chickens

Photo: Mette Randem

I love chicken. A lot of (in their own minds) serious chefs laugh at the thought of having chicken on their menus, proving again that these guys are in need of serious help. Chicken is great stuff – when it is seasoned and cooked well. Poorly-made chicken is as awful as poorly-made broccoli or pasta or pecan pie. Well-made chicken is right up there with the best of dishes.

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Corn-On-The-Cob & The Life (And Death) Of Cookbooks

Foto: Geir Egil Bergjord (“gutten med mais”) og Mette Randem

I see corn. Everywhere I turn. The local markets are pushing sous vide corn cobs on the grilling masses and the small farmer´s markets are pushing “fresh” corn-on-the-cob; in their husks, imported from places like France. The local Norwegian fresh corn will show up later in the year, as unavailable and for the most part as unappealing as ever.

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They´re alive, dammit! It´s a miracle!

Foto: Mari & Annika

The title of today´s post has absolutely nothing to do with the rest of the post´s content. The words are from the title song to “Unbreakable Kimmy Schmidt”, a hilarious comedy series for those who get it; probably unbearable to others. One way or the other you should check out the title sequence to the series. Just watch out; you might end up like me – not able to get the song out of your heard.

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One Damn Good Muffin

Foto: Mari & Annika

I fly quite a bit, and my airline of choice is SAS. Most of my trips are between Stavanger and Oslo, flying time about forty minutes. A normal return trip from Oslo is an end of the day or an evening affair. I have been grilling, working with new products or sitting in meetings for most of the day. It´s not unlikely that I have skipped lunch and am in need of food.

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White Sauce: What A Name, What A Sauce

Foto: Mari & Annika

Once in a great while a new dish comes along that changes you. Some of my life-changing taste experiences have been sushi (at least the thing we westerners call sushi), Blackened Redfish, Marco Pierre White´s chocolate tart and Big Bob Gibson´s Alabama White Sauce.

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“Kanel-i-svingene” On Steroids

Foto: Mari & Annika

First: No, I don´t add steroids to my food. Any well-toned musculature I might have is there with absolutely no help from illegal substances. I would of course never recommend someone adding performance enhancers of any kind to their food, but it is a fact that some foods really need a jolt of something.

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