Mon 8 Jul 2014

This is a gluten-free poutine from the Point Sans G food truck or whatever.
Those are sweet potato fries.
The "gravy" is some kind of subtle Italian sausage.
The cheese, I don't remember.
The thing on top is a type of sprøstekt løk (crispy onion), very rare around these parts.

All the ingredients were good, but you know what? The genius of poutine is, it's more than the sum of its parts. Like a good band, say. Just off the top of my head like that. Similes? I got 'em. Anyway, the general consensus here was: good ingredients, meh result.

Terningkast: 4/6 for cuteness & quality; 3/6 for yumz.

Last week

Beef Dansak from Star of India, delivered to our door for a modest fee.

Terningkast

• NSF: 3/6
• KMM: 4/6

---

• Average: 3.5/6

the other day

Appease some leaves of Greene Spinache in the Frying-panne (use the heaviest frying pan you can lift, it's a great forearm and bicep strength exercise):

Once the fair Spinache is thoroughly Discomfited, break one or two of the freshest hen's Egges (or whichever eggs are available at your dingy local supermarket). (Ask for our Egg-Breaking Tutorial, not yet available online!)

Oppose some pickled Jalapenos to the Eggs, combining with a home-made Mexican salsa (alternatively: the salsa most readily available at your dingy local supermarket).

Cover gently, as one would a sleeping child, with slices of Jarlsberg.  (I'm assuming your child likes Jarlsberg.)

Smother, delicately, as one would a sleeping giant, with a soft tortilla. For best
results you should grow the corn on your back porch and grind it between two flat rocks, baking the tortilla on an open fire (be careful not to burn down the porch). Alternatively,
you can use whichever brand is most readily available at your dingy local supermarket (in my case, "Santa Maria").
Remove from Heate when the Egge, with its jaundiced Eye, begins to glare at you, threatening solidification (you want the eggs a bit runny). 

Don't make the mistake (common among the neophyte) of thinking that your work is done once the stove is off. That would be as foolish as a mountaineer proclaiming success upon having summitted, when clearly the summit marks only the first half of the journey. Ah, to bag a tall Peake, and feast upon the landscape laid bare below! But my point is: you need to fold the tortilla and plate it. Practice makes perfect. You can practice, in your spare time, with a small (alternatively: large) handkerchief. For the rest of us, there is trial & error (a pedagogical technique not noted for efficiency, but unmatched in popularity).

That's it! Note that this makes a perfect late breakfast. The tortilla lends it a lunch- or dinner-like aspect, so your friends won't know that you just got up.

The twenty-ninth of October, 2010

Terningkast:

We like how they've pre-salted it so we don't have to waste time doing our own salting.

Monday, September 20th 2010

Terningkast

• We like: price, yumminess
  
• We dislike: fart smell outside building
  

Tuesday, June 8th 2010

Chupacabra con Coles de Bruselas, papas, y arándanos agrios

May fourth, 2010

Terningkast

potato salad: yummylicious

fancy: schmancy (but good)

downside: the guy didn't even confirm that I'm not a student. It was like, a foregone conclusion. So I had to pay an extra ten bones, and schmancy is already pretty expensive!

April 23rd, 2010

Terningkast:

It's a sausage made of sheep.

April 22nd, 2010

Terningkast:

Vi frykter faktisk at Dagens har hoppet haien.

March fourth

Terningkast:

If that is svinenakke, then it was disgusting. Dagens has jumped the shark.

Mar 2

Terningkast:

Is that fish and pasta? I think so.

That is just wrong. Everybody knows fish belongs with potatoes.

The only other person who would make fish with pasta is my Mom.

February nineteenth, 2010

Terningkast

6

March first, two thousand and ten

Terningkast:

Non, jamais, je n'oublirai, mon nom

January eighteenth

Terningkast:

It's not really clear but I think the potatoes are winning against the gryterett. Then again they are kind of marginalized at the side of the plate there. Maybe the gryterett, with its stalwart ectoplasmic persistence, has actually prevailed.

I guess dousing those spinatmedaljonger?? with Tabasco sauce couldn't possibly have hurt.

January nineteenth

Terningkast

IIRC this is the fish that looked a lot better than it tasted?

January twenty-sixth

Terningkast

This is Norway, we like fish, and potatoes, and rice with the fish and potatoes.

And peas.

January thirteenth

LasagnE

The TDD staff used to spell this with a trailing A but then a guy named after a vegetable showed us how wrong we were

We wish our pirated copy of Lightroom showed the day of the week in the metadata viewer. We conjecture this could be implemented in less than 15,000 lines of code (LOC).

January eleventh

Terningkast

Too much whitespace on the right

Is that a side dish of black olive slices?

The TDD staff's verdict on the sliced black olive side dish: scraping the bottom of the barrel

January ninth

Terningkast

That fish would taste better if the kitchen changed the oil more often than they change the oil in their cars

No meat: FAIL

January seventh

Terningkast

pollo con papas?

our overfed and underpaid staff are too lazy to do the upside-down question mark