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search primary menu skip to content about craig recipes breakfast meat salads & sides seafood something sweet starters, snacks & stuff veggies and potatoes liquid refreshment read & eat uthuset the norwegian national barbecue team team rankings contact info deglazed & confused contact me media search for: no category selected learn to grill better than your neighbor (or buddies, or …) 8. january 2018 craig leave a comment sure, it´s winter right now, but before you know it springtime will be rearing its lovely head. even though i don´t approve of packing-away one´s grill when the temperatures start to sink, i truly enjoy seeing people dusting off the lids of their grills when easter rolls around. grilling´s primary goal is to give people something better to do than most of the other stuff they have to do. grilling is also a great provider when it comes to consuming deliciously charred morsels of breakfast, lunch and/or dinner. the only problem is that some of us wish we could do a better job behind the grill, and that my friends, is why we offer grilling classes each and every spring (and early fall). here are 2018´s first classes. we already have folks who have signed up, but there are still places available for all three classes. in the mean time, here´s a photo my favorite burger anywhere, from nic´s in oklahoma city. who needs paris or tokyo? this baby will blow your socks off. continue reading learn to grill better than your neighbor (or buddies, or …) → no category selected new grill course in august! 3. august 2017 craig leave a comment “grillkurs med kongen” med h.r.s. grillkongen craig, u.f. onsdag 30. august: grill it! we have set up a new grill course on wednesday, august 30, 2017. for more information in english send us an e-mail. dette er kurset for dere som vil gjøre noe mer ut av grillingen. vi griller for harde livet: kjøtt, kylling, diverse sjømat, grønnsaker, og mer. i tillegg lager vi sauser, marinader og krydderblandinger, salater, sideretter og knallgod dessert. continue reading new grill course in august! → no category selected kursplan våren 2017 og flere nye tilbud på teambuilding/bedriftskurs 12. february 2017 craig leave a comment det er en glede å presentere vårens kursprogram i uthuset. i år tilbyr vi også noen nye typer kurs for bedrifter og vennegjenger; dette i tillegg til våre vanlige teambuildinger/kurs. kursplan våren 2017. disse kursene er åpne for alle! “grillkurs med kongen” med h.r.s. grillkongen craig, u.f. mandag 8. mai: grilling og atter grilling! (begrenset plass) tirsdag 30. mai: : grilling og atter grilling: fokus på burgers & dogs onsdag 31. mai: grilling og atter grilling! (begrenset plass) continue reading kursplan våren 2017 og flere nye tilbud på teambuilding/bedriftskurs → 2017 kurs kursplan vår meat , recipes it´s starting to look a lot like turkey 19. december 2016 craig 2 comments turkey is one of a very few ingredients that has so far avoided the stamp of disapproval in our scary, low fat, low salt, your-days-are-numbered, culinary lives. i love turkey. two of my most important meals of the year have turkey as their main component. thanksgiving and christmas dinners have always been favorites and they have always been an homage to this science fiction-ish, but delicious, bird. the problem with turkey is that not everyone prepares it particularly well. continue reading it´s starting to look a lot like turkey → christmas dressing hvitt kjøtt jul kalkun nyttår saftig stuffing thanksgiving turkey vil til kalkun vin vin og mat baked goods , no category selected , something sweet what´s wrong with american desserts? 9. september 2016 craig 3 comments foto: mari og annika the dish (if it can be called a dish) i remember best from my childhood is cookies. there are loads of cookies out there, but the expression cookies refers of course to chocolate chip cookies. continue reading what´s wrong with american desserts? → baking chocolate chip cookies cookies mom baked goods , salads & sides , starters, snacks & stuff allergic to italian-breath 20. august 2016 craig leave a comment photos: geir egil bergjord i started in the restaurant business in 1983 and in 1986 opened my first restaurant. more on that in the memoirs. the mid-80´s were different than the 2010´s, in some ways very different. in those hectic just-opened-this-place days one thing i remember very well is how many people were allergic to garlic. today food allergies, and i am dead certain there is a lot more to this than just being allergic, run rampant. restaurants in norway are required to warn their guests of anything that anyone can remotely be allergic to, including soy, fish and those pesky sesame seeds. back in the good ole 80´s our restaurant guests were concerned about how hot the food was (since the restaurant was serving mexican food), and of course the famous allergic-to-garlic sydrome. what we soon found out was that the problem was neither allergy or a lack of fear of vampires. these guests just didn´t want to go to work the next day smelling like an italian (omg, those darned italians and their burritos). i am suspicious of anyone who doesn´t love garlic. i don´t trust them and they are probably not nice people. i don´t need loads of garlic in my food, but a lot of the food i like best has some garlic in it. i have made the famous chicken with 40 cloves of garlic (or was it 80?) and i´ve made aioli garlicky enough you would think it was made with chiles. but for the most part i just want the amount of garlic the dish calls for. today´s recipe is for the best garlic bread i have ever eaten. i´ve been making this bread for years after being inspired by a recipe in the cookbook from the stinking rose in san francisco. this garlic bread has it all: butter, mayo, parmesan and garlic. there are a few spices and some parsley thrown in to round things off, so if you want a great garlic fix – that will give you italian-breath, here it is. this recipe appeared in my first book about grilling “far lukter svidd” (dad´s on fire) from 2002. the pictures are from the same book. thanks geir egil! garlic bread an old proverb says: shallots are for babies, onions are for men, and garlic is for heroes. i tend to say: there is no such thing as “just a little” garlic. i have enjoyed garlic bread ever since i was little kid. i still like it even though i am no longer a kid – or little. amount: a lot, but it is not possible to eat just “a little” method: direct temperature : medium high preparation: approx. 20 minutes grilling time: approx. 10 minutes 250g unsalted butter, room temperature 2 dl grated parmesan cheese (not cheese in a bag) 1 dl mayonnaise 6 garlic cloves, minced or pressed 3 tablespoons chopped parsley 1/4 teaspoon cayenne pepper salt and freshly ground black pepper 1 large french bread (or a baguette), cut in half lengthwise thoroughly mix the butter, parmesan cheese, mayonnaise, garlic, parsley and cayenne pepper in a bowl. season with salt and pepper. spread the mixture on both halves of the bread. wrap the bread in aluminum foil. place the foil package(s) on the grill. it will take about 5 minutes at high temperature for the butter to melt. take the bread out of the foil and brown it a little, right on the grill. the butter can also be used in other ways. serve over freshly grilled asparagus, spring onions or fish. tips: it is said that garlic can cure various diseases: scorpion bites, cancer, rubella, tobacco poisoning, dog bites, diabetes, dandruff, bronchitis, bad stomachs, epilepsy, gangrene, influenza, lead poisoning, measles, and much more. it will also keep the vampires away. a convenient commodity, i think. if you have old garlic in the cupboard at home that has begun to sprout, you can plant it. the green seedlings that grow can be used as chives, and have a nice, mild garlic flavor. shops are full of old garlic (about which you are actually allowed to complain). check that the cloves are hard, that they have a nice, fresh color, and that there are no green sprouts. store garlic at room temperature in a dark place. never keep it in the fridge, or else it will rotten. here is the recipe in norwegian: hvitløksbrød mengde: mye, men det går ikke an å bare spise ”litt” metode: direkte temperatur : høy middels forberedelse: ca. 20 minutter grilltid: ca. 10 minutter et gammelt ordtak sier: sjalottløk er for spedbarn, løk er for menn, hvitløk er for helter. jeg pleier å sier: det er ingenting som heter ”bare litt” hvitløk. jeg har likt hvitløksbrød helt siden jeg var liten gutt. jeg liker det enda, selv om jeg verken er liten eller gutt. 250 g usaltet smør, romtemperert 2 dl revet parmesanost (ikke pose-ost) 1 dl majones 6 hvitløkfedd, finhakket eller presset 3 ss hakket persille 1/4 ts kajennepepper salt og nykvernet sort pepper 1 stort franskbrød (eller noen baguetter), delt i to på langs bland godt sammen smør, parmesan, majones, hvitløk, persille og kajennepepper i en bolle. smak til med salt og pepper. smør blandingen på begge halvdelene av brødet. pakk brødet inn i aluminiumsfolie. legg foliepakken(e) på grillen. det vil ta ca 5 minutter på høy temperatur før å få smøret til å smelte. pakk brødet ut av folien og brun det litt, rett på grillen. dette smøret kan du også bruke på andre måter. server det over nygrillet asparges, vårløk eller fisk. tips: det sies at hvitløk kan kurere diverse sykdommer: skorpionbitt, kreft, røde hunder, tobakksforgiftning, hundebitt, diabetes, flass, bronkitt, dårlig mage, epilepsi, koldbrann, influensa, blyforgiftning, meslinger og mye mer. den skal også holde vampyrer unna. en praktisk råvare, synes jeg. hvis du har gammel hvitløk i skapet hjemme som har begynt å spire, kan du plante den. de grønne spirene som vokser kan brukes som gressløk, og har en fin, mild hvitløksmak. butikkene er fulle av gammel hvitløk (det er forresten lov å klage). sjekk at feddene er harde, at de har en fin, frisk farge, og at det ikke er noen grønne spirer. lagre hvitløken i romtemperatur på en mørk plass. ha den aldri i kjøleskapet, da råtner den. far lukter svidd garlic garlic bread grill hvitløk hvitløksbrød main courses , meat , no category selected women with beards and stoned chickens 13. august 2016 craig leave a comment photo: mette randem i love chicken. a lot of (in their own minds) serious chefs laugh at the thought of having chicken on their menus, proving again that these guys are in need of serious help. chicken is great stuff – when it is seasoned and cooked well. poorly-made chicken is as awful as poorly-made broccoli or pasta or pecan pie. well-made chicken is right up there with the best of dishes. continue reading women with beards and stoned chickens → chicken grill kylling marinade marinate spatchcock tips , veggies and potatoes corn-on-the-cob & the life (and death) of cookbooks 27. july 2016 craig leave a comment foto: geir egil bergjord (“gutten med mais”) og mette randem i see corn. everywhere i turn. the local markets are pushing sous vide corn cobs on the grilling masses and the small farmer´s markets are pushing “fresh” corn-on-the-cob; in their husks, imported from places like france. the local norwegian fresh corn will show up later in the year, as unavailable and for the most part as unappealing as ever. continue reading corn-on-the-cob & the life (and death) of cookbooks → butter cookbooks corn-on-the-cob grill maiskolber smør meat they´re alive, dammit! it´s a miracle! 16. july 2016 craig 2 comments foto: mari & annika the title of today´s post has absolutely nothing to do with the rest of the post´s content. the words are from the title song to “unbreakable kimmy schmidt”, a hilarious comedy series for those who get it; probably unbearable to others. one way or the other you should check out the title sequence to the series. just watch out; you might end up like me – not able to get the song out of your heard. continue reading they´re alive, dammit! it´s a miracle! → barbecue sauce barbecuesaus bbq grill pølser sausages something sweet one damn good muffin 9. july 2016 craig 2 comments foto: mari & annika i fly quite a bit, and my airline of choice is sas. most of my trips are between stavanger and oslo, flying time about forty minutes. a normal return trip from oslo is an end of the day or an evening affair. i have been grilling, working with new products or sitting in meetings for most of the day. it´s not unlikely that i have skipped lunch and am in need of food. continue reading one damn good muffin → apple muffins pecans posts navigation 1 2 … 6 next → deglazed & confused craig and per dybvig jr. have a new t-shirt project called "deglazed & confused". check it out! jukebox here are some new (and ok, a few old, tunes) to make the fall and winter weather sunnier, drier, warmer. curl up with st. vincent, qotsa, jason isbell, manchester orchestra and the late glen campbell. enjoy! tags asiatisk baking barbecue barbecue sauce barbecuesaus bbq bread brød cheese chicken christmas cream cheese dessert diets dip egg eggs el reno far lukter svidd flashbackfridays fried chicken garlic glasur grill hvitløk ingen røyk uten grill italian italiensk jul kalkun kylling majo mexican mozzarella parmesan pasta saftig skewers slankekur smør soyasaus spyd sweets tomato veggies advertisement archive archive select category are you kidding? baked goods breakfast flashback friday main courses meat no category selected pizza, pasta & sandwiches recipes salads & sides seafood something sweet starters, snacks & stuff tips veggies and potatoes instagram load more... follow on instagram facebook who’s afraid of Æ, Ø and Å? this website reflects my having grown up okie followed by most of an adult life living in norway. food is the prevalant theme for the posts you will find on this blog, but who knows what else. some articles and recipes are and will be written in english, others in norwegian. continue reading → share more are you kidding? (2) flashback friday (17) no category selected (9) recipes (47) baked goods (3) breakfast (3) main courses (3) meat (11) pizza, pasta & sandwiches (2) salads & sides (8) seafood (3) something sweet (5) starters, snacks & stuff (13) veggies and potatoes (6) tips (1) my books some of my books proudly powered by wordpress

URL analysis for craig.no

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http://www.craig.no/one-damn-good-muffin/#comments
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http://www.craig.no/tag/apple/
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http://www.craig.no/tag/vin/
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% Kopibeskyttet, se http://www.norid.no/domenenavnbaser/whois/kopirett.html
% Rights restricted by copyright. See http://www.norid.no/domenenavnbaser/whois/kopirett.en.html

Domain Information

NORID Handle...............: CRA358D-NORID
Domain Name................: craig.no
Domain Holder Handle.......: WWHA5O-NORID
Registrar Handle...........: REG786-NORID
Legal-c Handle.............: CW314P-NORID
Tech-c Handle..............: BP449P-NORID
Name Server Handle.........: NSNH18H-NORID
Name Server Handle.........: NSNH25H-NORID

Additional information:
Created: 1999-11-15
Last updated: 2016-11-15

NORID Handle...............: WWHA5O-NORID
Type.......................: organization
Name.......................: NODINAH AS
Id Type....................: organization_number
Id Number..................: 974906546
Registrar Handle...........: REG786-NORID
Post Address...............: Hafrsfjordgata 23
Postal Code................: NO-4010
Postal Area................: Stavanger
Country....................: NO
Phone Number...............: +47.51894776
Email Address..............: [email protected]

Additional information:
Created: 2010-10-01
Last updated: 2011-12-12


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  NAME craig.no

NSERVER

  NS1.REMODNS.NET 185.67.84.108

  NS9.NORDICDNS.NET 193.93.253.6

  REGISTERED yes

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