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This is what I do on my spare time...Brainstorming! I have been working on my menu for my examination project for the past few hours, and I must say it has gone pretty well. I changed the whole concept of my pre-dessert and introduced a really funky,funny,wow popping ingredient. All the writing on the starter is now done, only four/five more courses to go and I am not including bread,butter and more in that list.  


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Todays activity on the schedule was the zoo. I find it greatly interesting that running a zoo is allowed. Think about it the only argument there is for running a zoo is that it should be a sanctuary for the animals and save them from extinction. Instead of letting them live their lives in the open fields of Africa or the dense jungle of the Amazons and living with the risk of being hunted down by poachers, instead they are hunted down and being captivated against their will, seperated from their family and being locked up into holding pens and being show cased to millions of  people every year. So the conclusion is that it would be better to let them run free for maybe a year instead of locking them up and giving them a slow stressed out life. 

There was one ape in a pen that was laying down in a relaxed position and just glared out the glass and studying all the faces of loud screaming kids and elderly people taking photos with flashes. You could literally see his confusion, sadness and if you looked him into his eyes you could only find emptiness.  


BONUS

The Crib 

It's quite okay in size but it got it's up and downs. ex the beds are really soft. the kitchen got a strange smell to it and the strangest part of all is why does anyone install the toilet seat in the kitchen in a room not bigger than the actually toilet.  I bet it was some lazy guy that wanted to be able to do his morning ritual at the same time he his frying is egg and bacon for breakfast.

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Sorry for the bad updates, haven't really had an stable internet connection until now so I am hoping that i will be able to blog more frequently.

have now been in Belgium for a few days and I must say that i love the medieval structures and just the overall medieval look on things. I have been a bit lazy with taking photos of stuff and I regret that i didn't take any at Ghent when we were on our field trip. Because of it's medieval structures with tons of cool house facades and stuff I like that. I am a bit of a nerd when it comes to medieval and fantasy stuff. 

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Just a few days left in Sweden before the big adventure starts for real. Haven't been that nervous actually, But think that will change soon enough. I am really curious to meet all the other exchange students and be in a new environment/culture. 

Let the packing commence !!!

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For the last past weeks I have been totally possessed with René Redzepi's book "A Work in Progress". I just love how he opens up for the public in this journal and how you get an inside look into Noma. He is one of my favorite inspiration in the culinary world on how he has redefined nordic cuisine and how he open your eyes to nature and show you that a vegetable is much more than just a "Vegetable".

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School has started again and some routine has been brought back to life, thank god for that haha. So I received some good news about Belgium last week one of them is that I will be leaving the 21-22th of September. Other than that nothing has really happened in school other then some assignments. 

Some pictures from work 

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Was talking about ordering a new fillet knife in one of my previous post. So when my pay check came in I did an order for a fillet knife with a stiff blade and ended up with a lot more then I anticipated.

I will keep this post pretty short and just show some pretty pictures of what i ordered and do a short description. 

I do all my knife related orders from a Swedish website called "Cleancut.se". I just love them, good support and large collection of knives and the shipping is really fast ! 

Some simple knife covers. Sure i got a knife case that protects them mostly from external damage but i wanted something that protected them a bit more internally.

The knives i ordered (Left-Right) 

They had a good deal on this bread knife from Kashima. Sometime i prefer using a serrated knife and it was cheap so ended up ordering it. 

A Santoku from Ryusen Hattori series. As I said in my Knife Case review I just love the knives from this series and i felt that my chefs knife is a bit big for some smaller tasks.

Last but not least the new fillet knife Yaxell. The handle was a bit short for my taste but haven't worked with it properly yet but so far I like it.

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Been raining all week so i have been in my room for the majority of the time. It's starting to feel like i am locked up in a  mental institution due i am getting so bored. I need some structure in my life now. I am just waiting for school to start again so i get some routine and structure up and going again. But hey it ain't all that bad I've been working on a new dish i just came up with and plating ideas for a starter. 

My work station now during the rain. One of the plating ideas i came up for a starter.



The result of being locked up in your room during heavy rain. 

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Been sharpening my knives today and just taking care of them overall. So i though i could to a "Show n' Tell" of what i got in my knife case and so on. 

First off we got the case itself which is more a huge shoulder strap bag. Which got four compartments for knives (Room for 18 knives in total) and one compartment for overall stuff like paint brushes, pallets etc, And on the front it just got small compartments for note books, pens etc.

That was an overview of the case itself lets start with the fun stuff... The knives ! 

First off we got my Ohishi 8cm Paring knife. Don't really use it that much so i don't have that much to say about it.

Tamahagane 16cm filét knife with flexible blade. Love this one. The only downside i can come up with is the flexible blade, love the blade when i'm working with fish but when I am trimming meat i want a stiff blade and my chefs knife is a bit to big for getting out bones and such so i am thinking about buying something more optimal and up for the work in the near future.

 Ryusen Hattori Series 24cm Chefsknife. This is my beauty in the kitchen and my wing-man.

This is my knife. There are many like it, but this one is mine.

My knife is my best friend. It is my life. I must master it as I must master my life.

My knife, without me, is useless. Without my knife, I am useless.

Those are the knifes i use the most. I got a couple of more but nothing worth mentioning.

Taking care of your knives is key to everything with out them you're useless. 

One thing  that is a common misunderstanding is that people think a honing steel sharpens your knife. That is completely wrong the honing steel is just there to maintain the Edge of your knife after it has been sharpened and increase the life length of it but it will still lose it edge over time and needs to be re-sharpened. 

There are services where you can sent in your knives and get them re-sharpened for a price. But the down side here is they will take away alot more metal then needed.

I would strongly recommend that you purchase a wet-stone, it's alot cheaper overtime and you will increase the lifetime of your knife. It will take some time to learn the right technique for sharpening with a wet-stone but well worth the time and effort. and don't forget to use a honing steel before and after you use your knife.

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Went to bed pretty late yesterday because i got into the zone of brainstorming so i just wrote down ideas and plating ideas for hours. When I got up this morning i just felt an urge for pickled red onions on a toast with some herring with a small amount of sour cremé on the top. But due the person i am i got into a "Pickling frenzy" and just looking for stuff that i can pickle, so i ended up with jars of pickled Carrot, Cucumber and Red onion.

The three Jareteers & The book of the mad chef 


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