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
It´s Flashback Friday, and this time around it´s a sadder Friday than we have seen in quite a while. Prince passed away yesterday, a totally unexpected event that has left a lot of us bummed out.
Continue reading Flashback Friday: Missin´ Prince
Look at this plate. Beans, potatoes, broccoli and carrots, corn and fried chicken. This is just one of many, many examples of how a great meal can look. You´ve got your veggie choices, some chicken, oven-baked potatoes, yep, one great meal.
My not-a-chef buddy in arms Andreas Viestad has been under fire lately for suggesting that all this insanity around dieting may actually do more harm than good. Anyone who has ever pushed a Paleo or an Atkins, a Grete Roede or a Weight Watchers, will cry “Madness” when one of the unbelievers questions their validity.
Continue reading What´s All The Fuss About?
I have been busy making burgers the last few weeks. It´s the final stages of preparation for this year´s grill campaign, and burgers are definitely on the menu. Making a lot of burgers gets me thinking about burgers, dreaming about burgers, and somehow my thoughts always seem to wander to the famous Onion Burger from El Reno, Oklahoma.
Continue reading Flashback Fridays: The Onion Burger
One of my favorite movies is Pulp Fiction. There are lots of great scenes, and one of the best is when John Travolta´s character explains to Samuel L. Jackon´s character that in France the McDonald´s Quarter Pounder is called Royale With Cheese. This scene always makes me smile, a reaction that creeps in any time I experience the successful combination of food and humor.
Continue reading Totally Not Funny Food
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”?