Category
Food
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07.01.08The strongest there isSeriously off topic again, but long time readers know that I'm interested in food and wine as well as technology, gadgets and that very interesting thing called the internet. We just installed a new kitchen, so I've made some good food lately. The story about the kitchen from HTH is another one. At this point I'll share something else. I just made a new batch of one of my favourite ingredients. It keeps in the freezer for years, so I don't do that too often. And the ingredient is as simple as it is useful. It consists of water and chili. ...
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11.22.07FoodpairingOyvind leads me to this: Foodpairing. The story: - FOODPAIRING - “Food combines with each other when they have major flavour components in common.” A list was made of 250 food products each with their major flavour components. By comparing the flavour of each food product eg strawberry with the rest of the food and their flavours, new combinations like strawberry with peas can be made. The way to use is, is just to select a food product like strawberries. You will get a plot where you have strawberry in the middle surrounded by other food products. Take one of those other food products ...
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04.17.06How to roast your own coffeeYears ago while travelling the island of Sumbawa in Indonesia I found a lady selling green coffee beans in a market. As you can see from the picture she was also selling wonderful spices, but it was the raw coffee beans I was interested in. I instantly decided that this is something I have to try. Roasting my own coffee. I bought one kilo. The lady did not speak any english and kept repeating "goreng, goreng!" At that point I didn't understand what she was trying to communicate, but later on I learned that "goreng" means roast or braise. Like in ...
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01.18.06Wonderful chocolatesThe recipe for one of my favourite chocolates. It's ridiculously easy to make. 160 g chocolate (5.6 oz) 50 g butter (1.8 oz) 2 tbs honey The chocolate should be of high quality and with 70% of cocoa. Depending on what honey you use the chocolate will get flavoured. Acacia honey is a delicate honey that just gives a sweet hint and leaves the rest to the chocolate... Have all the ingredients in a pan and melt over very low heat. The best thing to do is to use a water bath. The chocolate can be destroyed in too high temperatures. When melted this is ...
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01.17.06The pepper mattersSomewhere in the discussion around my little time-lapse experiment a person concluded that "this guy should get a life". If you are dedicated, patient, accurate and serious about what you do this is a boring comment to get, because you get it all the time. Especially if you are very interested in one single subject. I don't mind to be called a geek or a nerd. Simply because I am a geek and a nerd. Still, I'm interested in more than time-lapse photography... Thanks to several celebrity chefs and huge amounts of books, we know that if you want salt in ...
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12.31.05Good American sparkling wine"When in Rome, do like the romans". I'm still in America and should do like the Americans. When choosing some good sparkling wine for this new years eve I could happliy choose a good bottle of the real thing, Champagne. Because the US is one of the worlds biggest markets for genuine Champagne. And yes, Champagne is a sparkling wine that is made, and only made in Champagne, France. No other sparkling wine should ever be called Champagne. But, they make wine here in the US as well. Even sparkling ones. After tasting some of them I could have gone ...
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11.23.05Some food with all the technologyRight now I have quite a bit of Norwegian visitors coming over from the election of the best norwegian blogs over at Dagbladet. My blog has been nominated in the technology category. And yes, I am a geek. Still, I am seriously interested in what we eat and drink. So, to compensate for all the technology I invite my norwegian readers over to my Norwegian Food Blog as well. For my international readers I give you a possibility to take a coffee break or maybe make some fantastic mustard. For the people that still don't care about all this food ...
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08.30.05The Champagne Blog up and runningBernt and Bjarne has started a very important blog. The Champagne Blog. It will be interesting to see what they will bring. You can already learn how to sabre a bottle of sparkling beverage, and it will be interesting to follow their experiment on how to turn cheap white wine into a sparkling beauty. :-) If you want to try to sabre a bottle of champagne, it might be smart to start out with something that's not too expensive. However, we don't want to drink bad champagne, so it has to be a good one. I can recommend Tarlant Brut Zero. ...
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08.22.05Did you know......that the flowers on the cucumber plant smells wonderful? Now you know. There will definitely never be any cucumbers on our balcony, but at least we have had the pleasure of some flowers with a very nice fragrance. And you have also learnt that it is impossible to know what to expect on eirikso.com Is that a good thing? Will I loose my regular readers if I start to write about stuff that is not about home media technologies? I guess you'll speak up if you hate posts like this?
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07.15.05Norwegian strawberriesThe Norwegian strawberries are exeptional. Because of the relatively cold summer with much light the strawberries get very tasty and good here up north. Still, large scale production does it best to destroy the whole thing. Now 90% of the berries grown in Norway are of the same type, Corona. So much for diversity... The Corona berries are grown using fertilizers and all kinds of tricks to get them grow with no defects, grow fast and get big. So much for the taste... Well, as I said, the Norwegian berries are exeptional, so despite these efforts to destroy one of natures wonders we can still ...
recent posts
- Thunderstorm in Oslo
- My presentation from the Open Video Conference
- Test images from my current cameras
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- HDR Timelapsevideo
- DXO Optics Pro Rocks!
- Speaking in Bergen and New York
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