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: Mari & Annika
Wow, talk about a flashback. Herman Bagget opened Herman´s Sea Food Restaurant in Oklahoma City in 1939. And yes, this is quite a while before I was born. The restaurant moved to NW 16th and Classen Blvd. in 1969. By then I was both born and a regular customer at Herman´s. My parents loved the place.
Foto: Mari & Annika
I dag handler det om ostekake, sannsynligvis Norges beste. Det går litt tid fra start-til-spis, men det er definitiv verdt det.
Foto: Mette Randem
Cheesy: You wanna know what´s the best thing in my life? It´s the first word in the previous sentence.
Cheesy pickup line: “Know what´s on the menu? M-n-u.”
Cheesy (definition): Having nothing to do with cheese.
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.
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.
I am in Memphis for the big Memphis in May barbecue cookoff. Last night, after another great dinner at Gus´s World Famous Fried Chicken, I got back to my hotel room early to do a bit of office work before bedtime. The Oklahoma City Thunder had just won their 3rd game in the best of seven series (one victory left; go Thunder!), I watched a couple of Action Bronson video slips and that was it.
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.
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).
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.
