Foto: Mette Randem
The sun was visiting for a while today. I was standing by Akerselva (it´s a river running through the middle of Oslo), grilling burgers, and then: BAM! It hit me. Spring is (technically speaking; well, nearly) right around the corner.
Continue reading Flashback Fridays: Fired Up And Ready To Drink!
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
Foto: Mette Randem
I “invented” this so-called compound butter, the name inspired by a Frank Zappa “rap” about (among other things) intellectuals in New York, the high-yield found only in Chicago, Tommy Mars´ neck and of course “those big ole ugly cotton jobs”.
Continue reading Flashback Fridays: Voodoo Butter
The name chilaquiles comes from the Aztec word chīlāquilitl, which means “herbs or vegetables in chile sauce”. Today you will find many versions of chilaquiles in Mexico, the most common a breakfast dish with totopos (tortilla chips) and chile sauce. Eggs are not uncommon, both scrambled and fried, sometimes topped with cheese and crema (Mexico´s answer to sour cream). Beans are also a chilaquiles staple.
Continue reading The Famous Italian Chilaquiles
Photo: Mette Randem
I grew up eating Oklahoma barbecue, the best of it as good as can be found in any state in the South. Our tomato sauce is tomato-based, sweet, but still tangy. Not too thick, well, just right.
Several years ago I became acquainted with vinegar-base barbecue sauce, the staple in some of the further east reaches of the Deep South. And in the eastern part of North Carolina they make vinegar sauce that is equally as good as any tomato-based sauce you ever ate.
Continue reading Flashback Fridays: You Mean As In “Vinegar Sauce”?
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?
Photos: Mats Widén
Here is a brief history of food:
(Earlier): Salt. Check.
(Just the other day): Fats. Check.
The last on the list of stuff-they-plan-to-take-away-from-us is of course sugar. Give them a year or so and it´s bye-bye to apple pie, hot cocoa and your favorite candy bar.
Continue reading Flashback Fridays: Two Down, One to Go and Pizza Rocks!
These trainwreck-looking potatoes are worth their weight in gold, therefore the name. Fort Knoks Potatoes are parboiled, seasoned, baked, smashed, re-seasoned and baked again. They are way easier to prepare than french fries, but equally as crispy, equally as good. These ugly (as in good-ugly) potatoes are irresistable, even straight from the fridge.
Continue reading Fort Knoks Potatoes
I love bread. More than I love most other foods that I love. Bread, at least good bread, is one of the foundations. We had apes, then men and women; afterwards fire, followed by meat-over-the-fire and then I´m quite sure bread.
Continue reading Flashback Friday: Edible Chefs´ Hats
“Brown shoes don´t make it.” (Frank Zappa)
One of the reasons I am not a great chef is, well, that I haven´t put in the years of hard training and education necessary to become a great chef. Another reason is that I truly, with all my heart, love brown food.
Continue reading Brown Food Does Make It, Pt. 1