Monday 21 November 2011
When Celebrity Chef Stefano Catenacci chooses his favorite tools in the kitchen he decides to go for our classic Art 19 meat thermometer. Check out his choices in this link http://www.travelmedia.se/affarsresemagasinet/november/#/1/
Thursday 15 September 2011
Our friends over at Hello Winelovers are launching a beautiful revolutionizing new wine glass for Red, White and Champagne with Beer and water glass on its way. This is a sneak peak!
Tuesday 6 September 2011
Im probably not the first to come up with this but I was playing around yesterday in my kitchen with the idea of a side dish that is healthy but still delicious.
What you need is:
2 Avocados
300 grm of green peas (frozen is fine)
A handful of coriander
1 dl Extra virgine olive oil
Sea Salt, pepper and some chili flakes
Mixer or blender
1) Pour in the beans in a pot and heat up for 2 minutes. Take off, pour cold water and let rest for 5 minutes.
2) Open up the avocado and dislodge the pit. Grape out the inside of the avocados and chop it up.
3) Pull the leaves of the coriander, I know some people do not like coriander much. I love it therefor I use allot of it!
4) Add all the ingredients in a pot and stir it around.
5) Put all of it in the mixer
6) Pour in the olive oil, add some salt and pepper.
Blend it until you have a nice mashy substance (I like to keep the peas quite whole as I enjoy the al dente feeling of it)
Season with salt, pepper and chili flakes
This easy and delicious side dish goes with anything but especially Fish and Chicken or just serve it on some country bread.
Cheers
Thursday 25 August 2011
I know this has nothing to do with us but its bloody awesome.
Monday 15 August 2011
From now to Christmas we will be posting some classic designs we have done since we started. Were kicking it off with the Motorcycle Muscle Machines.
Friday 17 June 2011
Vorderer Sternen Grill
St. Galler Bratwurst, Servelat or half a chicken. Life is full of dificult choices and this is definitley one. The juicy Bratwurst style St Galler is as delicious as the more meaty Servelat. For people not into sausages (I have heard about them but do they really exist?) the half chicken is delicious, its roasted and and juicy. Oh, and all this should be washed down with a Calanda beer. Theaterstrasse 22, Zurich
Luigis Piadina
Dont miss this little stand in the Haupbahnhof (Central Station) when arriving or departing Zurich. Here they prepare piadinas with love and ingredients from Luigis Emilia Romagna. Never mind choosing what ingredients you want and go all in with everything. Luigi will prepare an amazing warm piadina with ingredients of his choice. You wont regret it! Wednesdays Only. Spezilitaten markt Hauptbahnhof Zurich
New Point
Late night snackers looking to still their hunger should head over to New Point and try their amazing Döner. Its located in the old red light district street Langstrasse 206. Shredded swiss veal, lettuce, tomato onioins and the chilli sauce all roled up in a Lavas (Turkish Pita). I cant wait for my next visit.
Pepito Snack
One of the first fast food/street food joints in Zurich. Located in the Old Town this place is perfect for an alfresco lunch where you pick up your sandwich and head for a bench along the river. The favourite is the Pepito steak sandwich. Steak, cooked oni
Thursday 7 April 2011
Hi guys,
Today i would like to give you a great recipe i was taught by a friend. Well its actually the recipe of a coleslaw, kind of har going wrong with the sirlon steak as long as you buy good quality meat.
Coleslaw for me is usually very boring and to muck cream and mayonaisse. Todays coleslaw will be made with only fresh and healthy vegetables. This is what you need to serve 4 people:
4 pcs of Sirloin Steak each 200 grm. To get the perfect temperature you like, I suggest you using our Art. 100, a meat thermometer with instant read and wellness recommendation.
3 dl Red Cabbage sprouts
2 dl Frisee Salad ( ythe light green leaves at the center.
3 carrots
1 apple
6 asparagus
1 tbsp of garlic sprouts (this is the green stuff growing form the garlic)
Salt and Pepper.
Slice the carrots, apple and asparagus thinly on a mandolin or if you dont have one of those a potato peeler will do. Its important to get thin slices. Blanch the asparagus and carrots in salted water. Mix all the ingredients of the salad and add some salt and pepper.
Mustard vinnaigrette
2 tbsp of Honey dijon mustard
1 tbsp of neutral canola oil
2 tbsp water
Salt and Pepper
Mix all the ingredients listed above. Add salt and pepper to your liking.
Pour the vinnaigrette into the salad bowl, add the salad and toss. Important you do it just before serving so the salad doesnt get mushy and boring. Serve the Steaks to your liking.
Bon appetit.
Friday 18 March 2011
Do you have an old pair of jeans in your closet that you love but cant use because they are all torn up?
Check out this New York based company Denim Therapy. Ther repair your jeans so they look like new. I just sent a couple over there to try it out. Cant wait to see the results.
Friday 18 March 2011
How cool is this?
The Whitepod skiresort are 15 igloo style huts. Each hut has a king-sized bed, a wood-burning fireplace, a raised floor and cosy alp furnishing. A large window provides a sweeping view of the valley below, and a nearby common building provides entertainment, food and drink for WhitePod guests.
Thursday 10 March 2011
Like in all aspects with food the most important thing is good quality ingredients. In my theory if you find top quality ingredients more then half the job is done. At B.E.D we take hamburgers PRETTY seriously, well at least I do.Here is our take on the perfect burger.
My quest for the perfect burger has now entered its second decade. In october 1999 I decided to try and find the ultimate mouthwatering delicious super burger out there. I can tell you now nearly 12 years on that Im further from reaching an answer then I have ever been.
The problem is not to find good burgers but to determine which one is the best, theres just too many and the more I try the more I like. Comfort food has really boomed in the last years and Super Chefs like Daniel Boulud and Joel Robuchon have all put their magic touch on the burger using everything from Foi Gras and truffles in their recipes.
Through my greasy travels of fast and comfort food I have been sketching on My perfect burger and have decided I want to make it as classic cheese burger. Heres the results of 12 years research. Use egg as a binding agent instead of bread crumbs. It’s more natural and isn’t as dry as introducing bread into your meat. Binding the burger is important because its very important you follow the 1-flip rule. For those who don’t know what this is I will explain it for you: You only flip the burger 1 time. Pretty easy.
Ok, heres how to prepare.
1. Find the best ground meat available. If you have a good butcher ask them to grind a nice piece of Sirloin. If its Wagyu beef its even better. You will need around 1 kg.
2. Put the meat in a bowl. Let it rest for a while. While the meat rests dice up 250 grams of bacon and fry in the pan. Save the juices from the fat that are in the pan.
3. Add 2 egg yolks, the bacon, BBQ Sauce (Tabasco if you like spicy) and the excess fat you saved from the frying pan to the meat, add a pinch of salt and pepper. Use your hands (Yes wash them first) to mush everything together. Its important you don’t over mush! It can not get too creamy or sticky. When you feel the texture is right and everything is well mixed up grab a handful of meat (like making a snowball), try to get the ball as solid as possible so it doesn’t crack up when frying it. Once you have the ball you start flattening it out against your cutting board.
4. Thats the hard work done. I usually wrap them tightly in plastic wrap and put them in the refrigerator for a couple of hours. Just for them to keep together better.
5. Couple of hours go by. Important you take out the burgers from the fridge. Let them reach room temperature. Turn your oven on to 200 degrees.
6. Prepare the lettuce, tomato, the cheese and the red onions. Its important everything is ready once the burgers come out of the oven.
7. Heat a cast iron pan to the maximum. You want to get a charred surface on the outside of the burger.
8. At the same time heat another non stick pan over low heat, add a chunk of butter and throw in the red onion. Add a generous amount of brown sugar (the onion will caramelize itself but this makes it easier and tastier). Leave it on low heat for about 20 minutes, give it a toss every now and then.
9. The cast iron pan should be super hot now so lets get to work. Add butter, Depending on the size of your pan place the burger in the sizzling hot butter. I usually put in max 2 patties at a time, it easier to control. Oh, don’t forget to salt the patties before putting them in the pan. Do NOT salt earlier though, right before they go into the pan will do.
10. Let the burgers sear 2 minutes on each side. Take out and place them in a oven roaster. Use a meat thermometer and push it into the thinnest of the patties. I usually take mine out on 55c but I like it rare. Its up to you. Keep checking on the temperature. When you feel the temperature is right take them out and let them rest for a couple of minutes.
11. Back to the onions. They should be beautifully caramelized by now.
12. As a bread I usually use a lighter bun. But you can use whatever you like. I like to toast mine a little.
13. Put the burger on the base bun. Add the cheese and then add the caramelized onion.
Thats it! Serve the burgers on the bun and let the guests choose their toppings.