Category Archives: Recipes

Meat

What´s All The Fuss About?

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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.

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Flashback Friday, Pizza, Pasta & Sandwiches

Flashback Fridays: The Onion Burger

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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.

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Starters, Snacks & Stuff

Totally Not Funny Food

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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.

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Meat

The Famous Italian Chilaquiles

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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.

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Flashback Friday, Starters, Snacks & Stuff

Flashback Fridays: You Mean As In “Vinegar Sauce”?

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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.

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Flashback Friday, Starters, Snacks & Stuff

Flashback Fridays: Two Down, One to Go and Pizza Rocks!

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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.

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