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.
Flashback Fridays: Fired Up And Ready To Drink!
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.
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You Say Omelet, I Say Frittata
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.
Flashback Fridays: Voodoo Butter
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”.
The Famous Italian Chilaquiles
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.
Flashback Fridays: You Mean As In “Vinegar Sauce”?
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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Alt var bedre før. Eller var det det?
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.
Flashback Fridays: Two Down, One to Go and Pizza Rocks!
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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Fort Knoks Potatoes
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.
Flashback Friday: Edible Chefs´ Hats
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.