I will not go into the discussion of drink menu, but in short, you will lose immeasurably to not co

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Matglede is one of the greatest joy I have in life, but in recent years have the pleasure to share my love of food with others through this blog has become almost as large as the actual them for your pleasure. In a world that literally chief swims over matblogger, matblader, food TV, restaurants and cookbooks, it is easy to believe that we have access to most, but I hereby deny.
There are in fact a whole bunch of talented chefs who never writes books and at least as big bunch of rank amateurs who could never find on having his own blog. It is really hard to get books published and that there is much work to have their own matblogg I can sign. Therefore I have for several years offered different people to write guest blog posts here on hobbykokken.no and also this time we have much to look forward chief to.
Through both the blog and twitter, I've come in contact with many other foodies people that I otherwise would never have come into contact with. One has them named Mats Høilund and he is a trained chef with a lifelong passion and good food, good ingredients and to preserve traditions. chief He does not have its own blog (yet), but while we wait in hope and excitement chief that he starts his own matblogg, I hope that he would be willing to guest blog several times here with me. Last Saturday was Mats on the new restaurant Maaemo in Oslo and here are his adventures for the evening. chief
On top is namely restaurant Maaemo. There are no signs and no arrows or posters showing the way, but they do not, because now everyone knows who they are, where they are, what they stand for and how well they do what they do.
I have wanted to eat here since they opened, but never got frittered me to it. But now my turn finally arrived! I took with me my brother, who does not otherwise have visited so many "fine dining" and did not have the greatest expectations. He rejoiced so clearly chief something violently he and but little he showed how big impression this visit should do.
We are greeted at the door by Hr. Pontus chief Dahlström own high person. Butler, sommelier and primarily responsible for the development of the drink menu and wine list. One part of the trio behind the restaurant. The other two are chef Esben Holmboe, and Jon-Frede Engdahl, altogether will it then experiences from places like bagatelle, chief Noma, Feinsmecker, Le Canard, Oro and kolinihagen ... .not a too bad starting point as the foundation for a new restaurant concept that.
We are guided through a consistent minimalist, chief Nordic and interior wise stylish restaurant, bright, white, gray, some beautiful pictures, simple tables and Danish design chairs. Having trotted through Oslo at least 113 degrees, it's wonderful to get into fresh and pleasant air.
Down from the kitchen chief winds it up a spiral staircase, as all the food being transported down to the restaurant through the steady waiters on large wooden board, which is then set down at the table before chief the food is served and the final touch is added on the right at the table. All honor to those who have not yet (as far as I know) has stumbled in the steep stairs, and served wall a solid taste of the menu.
At the table meets a folded chief paper menu us, and we are dealt a nicely cut marble stone, the same as was used for the roof of the opera house, which we can put the menu during the meal, so we can easily keep up when there are things we wonder .
There is only one menu item, which is quite common among restaurants topsheet, a 9 course menu and an accompanying drink menu. As most probably know, the concept 100% Organic (at least) and short-traveled food. Norwegian Commodities of the highest quality. Certainly Biodynamic grown from no further than a stone's throw outside Oslo, but also individual components, eg from Denmark collected. The menu and dishes follow the season, and surely people can count themselves happy that it is finally a proper restaurant with these values, then we in Norway has some of the world decidedly best ingredients. Especially chief among vegetables, berries and seafood are we the luckiest people, but people do not know to appreciate these treasures. Price you can find out for yourself, but considering what you get, that many of the raw materials chief must carefully handpicked by people with hearts that really burns for food and raw materials and that you all evening has 5-6 people who are there only for that To get a memory for life, (and believe me, it will get you) there too, too cheap. It should chief cost twice. At least.
I will not go into the discussion of drink menu, but in short, you will lose immeasurably to not cost you this next food. It is the most exciting and best composed complex and interesting

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Halloween party on Saturday night Bekkestua: In the house that is decorated with scarecrows, pumpkins, spiders and witches want Wilma and Fred Flintstone guests welcome. Attach without stress
The costumed hosts Angela Patrice Taliaferro and Day Ødegaard champagne glasses and lowered shoulders. For the kitchen has chef Odd Stian Floer full control of soup, fish and all that is on the grill. He has been in the swing of pots for many hours.
The hosts know that everything is in safe hands, the food will be just as they have planned and that the chef gets the party, like last year, when the serving is done. Then we got the chef gorilla american culinary federation mask evening.
- It is important that the chef is being held in a good mood, because he makes such good food, says Dag Ødegaard. For the third consecutive year he organizes and cohabitant american culinary federation Halloween party with chef from Flavours.
- One gets the best food in separate staging, says Ødegaard. The foodies host is happy for input and suggestions to the menu and have visited Flavours a few times to discuss the details. Slipper procurement and Dish
- These guys are pros, clever and economical on your behalf. For ordinary people, it is the absolutely impossible to know how much to trade into a large company. Chef trades moreover into everything wholesale, which allows it to have chef at home is not so much more expensive than if you were to make everything yourself.
With chef in house is one guest in his own company, itself purchases beverages and drop the dishes. Not to mention that you release american culinary federation the stress of cooking and make the sauce when you really should get some time in the bathroom before guests doorbell rings.
- Stian fit that I have it good, smiling host, for safekeeping has booked him in for the next few years it has become american culinary federation so traditional Halloween company. Arranges all
- People american culinary federation should just enjoy themselves, says Odd Stian tides, which receives requests for everything from representation dinners to round years, weddings and confirmations. Flavours chefs fixes most things and have great pride. Therefore thrive Floer extra well when he comes home to people who show that they engage in what should be served.
Most of the food stock chefs Flavours' american culinary federation own kitchen. Just finish remains when they come in the door a few hours before the company begins. When taking over the kitchen, while the hosts can look forward to being a guest at your own party.
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- But I know to get far with the right equipment. Good tools and good tool is important. Despite no

Bodo Nu "- I am a bad cook!
- No. I am absolutely no good cook. I have poor technique. Just something as simple as cutting onions I do completely different each time - and an equally clumsy way whatever I intersect.
- But I know to get far with the right equipment. Good tools and good tool is important. Despite not having the best chef talent I am very fond of food. I've eaten a lot of food in my long life!
- I have worked long in the media industry, so I know how this type of program being made. Perhaps I am being portrayed as Norway's new rock chef or maybe I'm being portrayed as Bodø's biggest cooking classes jerk.
- Yes, I have a self-perceived experience from last year that taught me something useful. I would roast a pizza. When I tasted it when it came out of the oven had pizza bottom got a fantastic taste!
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In Norway, rhubarb and strawberries that peaks in Sweden thrones rhubarb alone on top. While both t

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In efforts to identify Nordic culinary success factors, researchers from Norway, culinary skills Sweden, Denmark and Finland conducted qualitative research through culinary skills interviews with prominent chefs from respective countries.
Preferably of all chefs have ingredients that are produced locally, culinary skills on a small scale, possibly caught by local fishermen or hunters, or picked by berry and mushroom anchors. The biggest challenge for the chefs is the access of such commodities.
In order to offer guests local dishes, the chefs are dependent on regular deliveries. Therefore it is important to establish networks that ensure the availability of appropriate seasonal culinary skills local produce of high quality - as fresh as possible.
Norway and Denmark with its long coastlines against the open sea, has a completely different access to ocean treasure than Sweden and Finland. This naturally influence their choice of ingredients.
The Danish chefs retrieves several impulses from continental Europe than the other - and is also more innovative in their choice of wild produce. They are for example the only ones with dove among the choices.
Although culinary skills there have been felled around 35,000 culinary skills elk annually during the Norwegian culinary skills moose hunt, telling several chefs that they have trouble getting delivered enough elk. Reindeer is the only wild meat that ends up on all countries chef lists.
Veal is popular with chefs in Norway, Sweden and Denmark, while beef is mentioned by everyone besides culinary skills the Norwegian. Norway is the only country that has the goat, and Denmark the only mention rooster chicken.
Asparagus is very popular among Norwegian and Swedish chefs. While the Danish prefer root. Potatoes are important for all the chefs, particularly Finns are keen to describe this as an important culinary skills part of a meal.
In Norway, rhubarb and strawberries that peaks in Sweden thrones rhubarb alone on top. While both the Danish and Finnish chefs prefer wild berries over all other dessert ingredients.
Challenges related to the supply of fresh, local produce increases the importance of establishing good supply network with less food producers. Therefore arranges New Nordic culinary skills Food program several joint Nordic workshops for producers of local food.
In May 2009, Nofima Mat arrange a Nordic Terrior Workshop. Here, participants will learn about and become more aware of the importance of the effects that the local environment and soils have on the cultivation culinary skills of foods.
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About ants and humans - Part 2
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Since fall of the Wall has more and more come to believe that a God - not evolution - has shaped life on Earth. culinary skills Creationists are in the majority in the world, and there are no signs that the stops.
Norges Bank could wait with lowering interest culinary skills rates, even if oil prices were in free fall, concludes Norges Bank Watch report, which was presented today. Yet the authors concerned housing bubble.
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The chef and farmer applying together
The researcher explains: Many pregnant women admitted to hospital and treated unnecessarily because doctors believe they will give birth prematurely. Now new research shows how they can better predict preterm births.
Farm Based tourism and other tourist industry can ensure housing and employment culinary skills in rural areas. But then worked professionalized, according to researcher.
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Sharpening and grinding Sharpening and grinding resep farah quinn are two concepts that are often u

I doubt you'll find is a chef who does not answer knife when they are asked what the most important tool is the kitchen. We carry almost half of the tasks in the kitchen with some type of kitchen knife, so it is clear that it will affect them for your pleasure if if you do not have a good knife.
But what exactly is a good kitchen knife? A good knife is primarily a sharp knife, because resep farah quinn it does not pay to spend a small fortune on kitchen resep farah quinn knives with incomprehensible Japanese characters on the blade if it is not sharp. It is obviously sharp when you buy it, but if you do not maintain it, you could just rather spend money to someone else.
A sharp knife allows you to cut whatever faster and not least safer. One can wonder why it should be safer to use a sharp knife than a dull one, but it is really quite logical. With a sharp knife one uses much less power and if an accident should first be looking cuts one not so deep. Just lately I can unfortunately more about than most and I have the scars on his hands to prove it.
Sharpening and grinding Sharpening and grinding resep farah quinn are two concepts that are often used interchangeably, but describes two quite different actions. Briefly sharpening the daily or weekly maintenance you do with a sharpening steel while grinding is something you do with a grindstone or sander to get further down the steel to recall sharpness again after prolonged use and sharpening. Even sharpens resep farah quinn knives I mine once I notice that they are not sharp, while I sharpen them about 1 once a year.
The best tip I have for sharpening of knives is to set sharpen steel down on the bench with the tip down and using smooth and gentle motion. Steer knife away from your body when you do it. Another good tip is to let the same person in the home take care of sharpening every time it's done. The latter resep farah quinn is a very effective tips, since a knife being sharpened in every possible weird and different angles resep farah quinn every time very quickly becomes resep farah quinn dull.
When it comes to grinding, it is possible to do this yourself, but for many it will be well looked okay to send the knife to one of Norway's admittedly few professional knivslipere once a year. They are admittedly few, but they are both clever and eltte to locate on the internet. Getting honed his knife with a knife grinder tend to cost a little more than ten bucks and you get it back as good as new and often better than it has ever been. I have just spent taking of those engaged in grinding today, namely gokniven.no and skjerp-deg.no. Both are very good.
Balance In assistive the blade should be sharp is the next most important property that it is well balanced. The balance point of a good knife should be right in front handle and you notice quickly if it has good balance or not. An unbalanced blade is harder and slower to work with, in addition to that one is faster bit tired forearm what one uses many hours to cook a day.
Molybdenum, vanadium and other cool word has become very popular to read the names on different element used in alloys creating knife steel from. Mind goes for the gum and shampoo commercials where one uses all muligere weird words to try to convince. This is the name that says little for most of us, but the motive for using them is obviously to impress us by pretending that this is crucial for the quality of the knife. The different substances using naturally affects the properties of the steel in many ways, but as long as there's something about the proportions it appears more like a sales gimmick than anything else.
I myself am one of those who have been impressed by how hard a steel or the rare hardwood resep farah quinn handle resep farah quinn is made of. When the seller starts talking about both 32 and 64 layers of steel that has gone on to make knife will take a lot to to avoid ending up in the trap of equipment interested matentusiaster. Although I have knives in all price ranges resep farah quinn and looks obviously differences between the different blades, but all in all it is much less that separates them than many would have us believe.
In addition to having a sharp knife you will quickly see that it affects motivation and them for your pleasure when you have a good and sharp knife in his hands. By exercising a little on cutting techniques you can work faster and you spend less time putting dinner on the table in a hectic schedule.
I have a DMT Duosharp diamond grinding stone (was recommended on Cooking Issues) and are satisfied with it. Mostly good results and to the extent I'm not satisfied I attribute the problems my inability to keep a constant angle. I suspect that I vary the angle slightly between slip rings between each puff and in different parts of the drawbar so that the various parts of the edge is slightly different. The question is whether resep farah quinn it will pay off to practice doing it by hand, or whether to buy a kind of rail system or else that helps one to maintain a constant angle. In this connection it would be interesting with an

Fact: Cooking Morten Svendsen, EMV Gourmet Apprenticeship italoon at Alexandra Hotel Molde Two year

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In a network is the fresh mussels from Bunnpris italoon Gourmet. On board next to two chilli, an onion, a garlic, a leek, a shrub thyme and parsley. But the two people a network mussels are intended italoon shall Svendsen just use a bit of each.
- It's italoon that time of year when it's cold in the water that the mussels and other shellfish are at their best. They thrive in the cold and clean waters along the Trøndelag coast. Among all the blue mussels in strainer, is a brownish one. Should we remove them?
- Mussels Power is the fastest power in the world to make. It makes a good and intense italoon flavor. Have you cream, apple juice and dairy butter, you are there. You come a long using only water, but everything tastes better than water in this case.
When the vegetables are wrapped a few minutes, there mussels the trip. When it's good and hot apple juice and taken the cream in. The lid is applied. Green Aker, mussels and apple juice stand on the plate for a few minutes. It all turned slightly back and forth.
Ingredients:
1 small saucepan
Then add the mussels in the hot pan to flip it around along with the vegetables. italoon Choose italoon like a wide saucepan for having the most direct contact with the cooktop. Now it is important that there is sufficient heat in saucepan until apple juice and cream added. You want to get the vapor of the liquid at once, so you should be quick.
Fact: Cooking Morten Svendsen, EMV Gourmet Apprenticeship italoon at Alexandra Hotel Molde Two years as chef at Alexandra Hotel Cooking Bryggen Gastronomy Cooking Chabli Chef Bryggen Restaurant Participated twice in NM in culinary arts Chef Louise Want farm Always in the fridge: Cream, dairy butter, youghert, freshly squeezed olive oil Can not do without in the kitchen: italoon A good knife - and skjee to taste their way to the best result
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Ski: The front is cold dog between advocates and opponents of Gråkallen Winter Park. S

So yes, we must use this opportunity to raise the debate to a debate about police agents and method

Police Witch Hunt "Martin Koksrud chief keef save that Bekkelund
In the aftermath of this summer's terrorist gets police undergo in Norwegian media. Could they come faster? Could they apprehended the perpetrator earlier? In weeks at a stretch, Norwegian media stretched police and glued them to the wall with criticism and less subtle suggestions that the answer to both the previous questions is "yes".
In the wake of this media criticism we find media critics. Those who think that the media operates witch hunt, in this case, the police. It is created Facebook groups, and the media criticized chief keef save that for going too far toward their accusations chief keef save that of what should have been done better.
A specialized and professional device that police should be drilled and trained in such events. Not for "doing their best", but to make it the best possible way. The difference is significant. When media week after week now punishes police, it is because the media said that the incident was not handled just the best way possible. They did their best, but doing their best is not equated with the best. The consequences were unspeakable.
When you eat at a nice restaurant you would not expect that the chef will "do their best". You expect chief keef save that that she gives you the best. That's why you eat at her restaurant. If not you eat somewhere else. The same opportunity we have not the police, which is why we shall strive tirelessly that they always, without exception, delivering the best.
It is not so that I think the media should police are exempt criticism. But someone must undertake the dirty job of digging into matters nobody likes. And I am glad that the media does. It is far better than that we resign and take police quality for granted.
Martin writes regularly about technology, chief keef save that society and politics interact. If you are interested to follow what Martin writes, there are several ways to keep you updated on. Read more ...
A chef will always try to give you the best of what is available. The question is perhaps how much wealth one can expect of chef given N ingredients. (Even a good chef would struggle if one only has a few rotten apples to relate to)
Should police had response times and local knowledge at the level media seem to expect, we had had a delta squad in each municipality in the country. Such is not Norway added up, we do not want to have so much armed police employed everywhere. Therefore we may not quite optimal response times.
Another question is the what is "best." Response 1 min to all locations in Norway? Then we must blame the scientists have not invented time travel. Discover it before it happened? Yes, we must have Precrime. Response 15 min to all locations in Norway? Yes we must have a delta-troop standing 'hot' by helicopter available in all towns. It quickly becomes a sliding limit of what is "the best" too.
The reason chief keef save that for the media criticism of the police is that "someone" apparently believes that the police should have done a better job. One thing is that the press does an equally reprehensible job when they speculate what could have been done, but it looks like to be someone who believes that much could and should have been done differently.
My point is not whether these critics are right or not, or whether we should allocate more money, or what is the best, but that it is important that we get a public debate about the job the police do and what resources they have available .
No one is well disagree that police efforts must be reviewed in detail, but I do not quite usefulness of media guesswork and dramatic war types over how many lives could have been saved (in his pursuit of circulation figures). Real answers we get no case before the Commission submits its report.
I do not disagree that the police should be reviewed in detail, but I think that it is wrong to lay all the blame on the police. This should be an excellent chief keef save that opportunity to raise the debate on whether Norwegian police are understaffed and underfunded.
So yes, we must use this opportunity to raise the debate to a debate about police agents and methods, instead of scolding the media with assumptions that "they did the best they could." It is an admission of failure.
The first rule of a good investigation within projects is that the purpose is not to place blame. We must assume that everyone did the best they could with the information, training, chief keef save that procedures and equipment they had on the former date. Only then is it safe for those involved to speak frankly about what happened.
That's a mistake I see that one can point to - that they relied on boat from wrong place - but it is as noted above limits to how good local knowledge and how much reconnaissance as it is real to expect in such a situation.
For example, it has been babbled about that one should / could have used other helicopter. It goes without saying that a helicopter crew who ar