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Archive for October 2008

Gäspningar, komplemäntärmedicin och regelrätt knark

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Häromdan skrev Annanannan ett inlägg om alternativ/komplemäntärmedin som tillsammans med sin uppföljning är intressanta frågeställningar att stanna upp vid. En diskussion om placeboeffekter, forskning och kvacksalveri kan föras på hennes blogg, för detta skulle handla om något annat.

Inlägget fick mig att tänka på något som är väldigt specifikt holländskt, eller nederländskt om jag ska var korrekt. Det handlar om ‘de gaper’ eller gäsparen som det skulle bli på svenska. Visst, jag tycker ofta att holländare är konstiga men detta hör till en av de underligare sakerna. Vi snackar ett huvud med öppen mun som dekoration till en husgavel.

Ser han på något sätt normal ut? Nä- tänkte väl att du skulle hålla med mig.

Kolla in fler av dem här.

Det är ungefär samma sak som Hygieias skål med ormen – en symbol för ett apotek. Skillnaden är att det känns lite rassigt, åtminstone om det var så att de var nya. Historien bakom förklarar det. Rundresande kvacksalvare/kringresande apotekarier hade en mor med sig. Då menar jag inte en mamma men en av de som kallas morer. Morer är egentligen berber från norra afrika som kom över till Spanien och sen resten av europa på medeltiden. Det är en förlegad term men beskriver vad det är vi ser, en bild av en berb som är präglad av sin tidsperiod. Nog med förklarandet om termen ‘mor’. Dessa män var följeslagare till apotekarien som höll en show på marknadsplatsen. Moren skulle se lite slite ut, men fick sen sträcka ut tungan och få sig ett piller. Varpå han gick bakom scenen och tog på sig sin finaste turban och outfit och drog en tokig dans för att visa hur frisk han blev. Ville precis säga att de kanske inte var så smarta på medeltiden som gick på en sån grej. Men så hade jag glömt bort all reklam för saker som Q10 som ska göra vår hud slät och fin. Tydligen funkar det än idag.

Så lite rassig är det. Det är liksom friskaraben istället för gladneger.(Men tro mig det finns konstigare saker, Zwarte Piet har jag inte tagit upp än)

Men vad som är lustigt är att Nederländerna också är världens största tillverkare av ecstasy så det får en annan innebörd. Lägg ett piller på tungan och ta dig en dans i din snyggaste outfit. Skulle tänka mig att en ‘gaper’ idag skulle bli en förortskid i alla färger.

Dessutom ser ‘gapern’ här ovanför som om han är på osedvanligt starka droger……

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Written by magnus

October 31, 2008 at 11:04 pm

Posted in Uncategorized

Hmmm.

with 2 comments

Ibland undrar jag var vissa foton kommer ifrån.

På riktigt. Varför?

Written by magnus

October 14, 2008 at 4:05 pm

Posted in Uncategorized

Thank you.

with 2 comments

Hey, I won the Paper Chef 33 challenge! Thanks a lot.

I will see y’all next month when I will be a harsh judge:)

Written by magnus

October 14, 2008 at 4:00 pm

Posted in Uncategorized

WTF? Hairotic?

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Häromdan var jag ute och gick på stan. I en gränd som leder till shoppinggatan Kalverstraat har de satt upp gamla svart-vita foton. Jag antar att det är foton som visar hur det såg ut där eller i närheten tidigare. Inget fel på det.

Så tittar jag närmare på ett av fotona och hittar det här:

Vad är det här??

Jag är inte helt säker på att jag vill veta:)

Written by magnus

October 14, 2008 at 3:46 pm

Posted in Uncategorized

Paper chef 33

with 9 comments

This month’s Paper Chef was fun. However if I didn’t have the day of today I would have gone for something less complicated than a three course menu.

This month’s ingredients were:

– ginger, rice, beetroot, apple

Starter: Smoked mackerel on an apple salsa with a beetroot sauce and a beetroot cracker.

For the starter  I wanted to use apple as a main ingredient in the since the beetroot would be more predictable. Thinking about apple and harty food, fatty fish popped up in my mind. A tart apple would cut the fattiness of some fish perfectly. Since I haven’t had mackerel in ages that was my choice. To be honest the idea of not having to cook it was quite nice too. So I got myself a smoked one. This was laid on a bed of apple “salsa”. Simple. The beetroot had to form some kind of sauce or maybe a pesto to bring some gooeyness to the dish. In the end I went for a sauce that I then made in to a sphere for the fun of it. Since in Sweden we like our smoked fish with ‘knäckebröd’ I came up with the idea of making a cracker to incorporate the rice in this dish. It became a beetroot-rice cracker.

Please click on the pics to get a better view.

It turned out to be a good combination. The sour of the apple against the mackerel and then the sweet& sour from the beetroot sauce. However, the cracker was my favourite. If I had some horse radish at home I would have incorporate that in the sauce.


Main: Rice coated sea wolf on lentils in a beetroot broth

A while ago I made a dish with this beetroot broth, poached fish and a purée of violette noir, a purple potato. Then I did it for the colours and found out that I really liked the beetroot broth. So that was the first thing that came to me when thinking if this month’s challenge. The only thing is that if I would put rice on the plate, that would suck up the colour from the beetroot and it would probably look like some splatter movie. So I went for lentils instead, and to be honest I so prefer that to rice. But there had to be rice in the challenge. So I coated the fish in the toasted rice I used for the crackers.

I already knew that the broth would work with fish, because it is a rather strong and overpowering taste I used sea wolf. It has a firm texture and can take some flavours without disappearing. Lentils and pancetta are always good, the apple gave some freshness to it. So in overall terms, this is a dish that is easy to make, tastes great and  will look stunning on the plate.

Fluffy rice pudding with apple gel, poached beetroot with a beetroot syrup.

Yesterday was a grey and cold day here in Amsterdam. A day that called for some comfort food and made me think of a rice porridge served for Christmas in Sweden, Ris á la Malta. It is a rice porridge pimped up with some whipped cream, finely chopped almonds and sometimes some citrus fruits. For this challenge I made a simple version of this dish. Thinking of Christmas the idea of mulled wine seamed a good one and a fitting for the rice pudding. I boiled two kinds of beetroot in white wine, sugar and spices. I didn’t know what to do with the apple. In the end I came up with making a gel that would give colour to the rice pudding.

Ok, this was really good. The combination of beetroot and rice porridge was perfect, the fluffy sweetness and the earthy bitterness of the beetroot with tones of mulled wine was fingerlicking good. The apple looked good and was tasty but kind of went unnoticed on the plate.Eaten seperately sure, in the combi it was not the best idea. But hey, this is what Paper Chef is all about. Create and learn. The yellow beetroot, chioggia beet, was fun to use since it had a slightly sweet taste of its own. It made me think of parsnip somehow.


Apple salsa:

1 apple

1 small red onion

parsley

lemon juice

salt & pepper

I just diced the apple and the onion, mixed it with lemon juice and some flat parsley. Brought it to taste with salt and pepper.

Beetroot spheres:

2 beetroot

1 big slice of fresh ginger

1 ball of all spice

1 bay laurel

1 teaspoon of white wine vinegar

salt & pepper

I just put it all in a small pan, let it simmer for about 15 minutes and the saved the boiling water. This was the seasoned with vinegar and salt & pepper. To make the sphere you need some sodium alignate and calcium chlorate. I am not going in to how to make those takes to much space.

Beetroot cracker:

2 dl of all purpose flour

1 dl of rice flour

1 teaspoon of baking powder

a pinch of salt

a tablespoon of oil

2 beetroot

2  tablespoons of grounded roasted white rice

water

Put the rice in a dry pan and toast it until golden brown, the ground it in a mortar to corse powder.

Grate the beetroot and put it on a baking paper in the oven on 120 C for about 20 minutes.

Mix flour, salt, baking powder, rice and beetroot. Add as much water as needed to get a smooth dough. Let it rest 15 minutes in the fridge. With a rolling pin roll the dough as thin as you can. Put in the oven for about 15-20 min at a temperature of 150 C. This makes 2-3 rather big crackers. I put some cheese on one of them before going in to the oven that I then had with my wine while cooking. A boy has to have some fun…..

Beetroot broth:

2 beetroot

1 carrot

1 big slice of a white cabbage

1 onion

5 slices of pancetta

5 dl chicken stock

vinegar

salt &pepper

Fry the onion and the pancetta.  Add the other veggies, that have been grated and sauté for 10 min. Add the chicen stock and let it boil for half an hour. Filter it and bring to taste with vinegar, salt and pepper. The fat in the pancetta dulls the colour a bit, if you want it bright use no animal fat or let it cool down and skim off the top layer.

Lentils with pancetta and apple:

5 dl boiled puy lentils

5 -10 strips of pancetta

flat parsely

1 apple

salt & pepper.

Fry the pancetta, break them in to smaller pieces and mix into the lentils with apple and parsely. Bring to taste.

Rice coated fish

Grate a small piece of fresh ginger and mix this with salt and pepper in the toasted rice. Turn the fish in the rice mix and fry. Cannot be simpler. This is the first time I tried this but it won’t be the last. It was really tasty and the texture was really crispy.

Ricepudding:

3 dl round rice

1 dl water

7 dl milk

a cinnamon stick

1 dl whip cream

some sugar

Put the rice with the water in a pan, bring to a boil and boil it carefully for 10 min. Then add cinnamon stick and milk, let it simmer for about 40 min. When it has cooled down, mix the porridge with some whipped cream to make it light and fluffy. However, you will feel anything but light and fluffy after eating this.

Apple gel:

3 dl apple juice, I used 3 different kinds of apples, jona gold, fuji, elstar.

a squirt of lemon juice to keep it from turning brown.

5 sheets of gelatine.

Hydrate the gelatine and add to the apple juice. Pour on baking paper in a container and let it settle for a couple of hours in the fridge.

Poached beetroot:

1 beetroot ( I did it in two pans and used red beetroot and a yellow beetroot)

1 dl of white wine

2 dl water

2 tablespoons of sugar

a big chunk of fresh ginger

6 cloves

1 stick of cinnamon

Put everything in a small pan and let it simmer for at least 30 min or until the beetroot is soft. Take the beetroot and spices out. Let the fluid boil down to a syrup.

Written by magnus

October 7, 2008 at 9:34 pm

Posted in Uncategorized