The final “grill course for all” will be held on Wednesday, September 5th at 5:00 (that´s 17.00 to you locals). What better way to ensure a delicious and fun fall and winter, than out-grilling your friends and neighbors?
Otherwise: We will be hosting team building courses for companies from September until the Christmas holidays (we only have a few available dates left in September but October-December is ready for booking. For more information send me an e-mail at firstname.lastname@example.org.
Continue reading Come Join Us!
First: There have been lots of requests for our chili con carne recipe. You will find it (in Norwegian since you Americans probably think your chili is better than anyone else´s). And now:
It seems appropriate to say “We´re back”. Our last appearance at Gladmat was in 2010 and in just a few days we will return to our old stomping grounds. The main reason for our reappearance is a project we have been working on the last several months: making a dish we have been preparing and eating for over forty years, even better. We are talking about Chili con Carne, one of planet Earth´s ten best dishes (along with fried chicken, pecan pie and a couple of barbecue classics). We are thrilled with the results; this Chili kicks butt!
Continue reading CRAIG´S CHILI PARLOR at Gladmat
Sure, it´s winter right now, but before you know it springtime will be rearing its lovely head. Even though I don´t approve of packing-away one´s grill when the temperatures start to sink, I truly enjoy seeing people dusting off the lids of their grills when Easter rolls around.
Grilling´s primary goal is to give people something better to do than most of the other stuff they have to do. Grilling is also a great provider when it comes to consuming deliciously charred morsels of breakfast, lunch and/or dinner. The only problem is that some of us wish we could do a better job behind the grill, and that my friends, is why we offer grilling classes each and every spring (and early fall).
Here are 2018´s first classes. We already have folks who have signed up, but there are still places available for all three classes.
In the mean time, here´s a photo my favorite burger anywhere, from Nic´s in Oklahoma City. Who needs Paris or Tokyo? This baby will blow your socks off.
Continue reading Learn To Grill Better Than Your Neighbor (or buddies, or …)
“Grillkurs med Kongen”
med H.R.S. Grillkongen Craig, u.f.
Onsdag 30. august: Grill it!
We have set up a new grill course on Wednesday, August 30, 2017. For more information in English send us an e-mail.
Dette er kurset for dere som vil gjøre noe mer ut av grillingen. Vi griller for harde livet: kjøtt, kylling, diverse sjømat, grønnsaker, og mer. I tillegg lager vi sauser, marinader og krydderblandinger, salater, sideretter og knallgod dessert.
Continue reading New grill course in August!
Det er en glede å presentere vårens kursprogram i Uthuset. I år tilbyr vi også noen nye typer kurs for bedrifter og vennegjenger; dette i tillegg til våre vanlige teambuildinger/kurs.
Kursplan våren 2017. Disse kursene er åpne for alle!
“Grillkurs med Kongen” med H.R.S. Grillkongen Craig, u.f.
Mandag 8. mai: Grilling og atter grilling! (begrenset plass)
Tirsdag 30. mai: : Grilling og atter grilling: fokus på Burgers & Dogs
Onsdag 31. mai: Grilling og atter grilling! (begrenset plass)
Continue reading Kursplan våren 2017 og flere nye tilbud på teambuilding/bedriftskurs
Foto: Mari og Annika
The dish (if it can be called a dish) I remember best from my childhood is cookies. There are loads of cookies out there, but the expression cookies refers of course to chocolate chip cookies.
Continue reading What´s Wrong With American Desserts?
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.
Continue reading Women With Beards and Stoned Chickens
Foto: Mette Randem
Denne desserten er verken grillet eller særlig sesongavhengig (når er egentlig banansesongen?). Da jeg var ung var denne desserten konge over alle desserter, delvis fordi den smaker så godt, men også (tror jeg) fordi den var den første opplevelsen jeg hadde med (det nå-godt-oppbrukte-konseptet) «høy mat» (maten gourmetkokkene er så sykt glad i).
Continue reading Høy Mat for Vanlige Folk
Today is Easter Sunday (Happy Easter Everyone!), so I have chosen the obvious route for today´s blog: eggs. There are so many wonderful egg creations out there and even the most basic such as scrambled or soft-boiled are among the greatest eats to be found anywhere.
Continue reading You Say Omelet, I Say Frittata
Det er lett å påstå at en artist eller et band fra 60-tallet er bedre enn et band som gir ut musikk i 2016. At The Beatles og Marvin Gaye var genier, mens D´Angelo, Queens of the Stone Age og Rihanna er bare teit: I don´t think so.
Continue reading Alt var bedre før. Eller var det det?