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.
Foto: Mette Randem
What is my favorite vegetable? Onion. Any kind of onion. OK, I am partial to red onions, fresh white onions and shallots, but to be honest any onion will do.
In a week´s time our barbecue team (The Norwegian National Barbecue Team) is on its way to Memphis to compete in The Memphis in May World Championship Barbecue Cooking Contest. This year will be the tenth in a row for us and we can´t wait.
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.
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.
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!
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”.
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”?
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!
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.
