Welcome aboard.
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Storytelling through food in the far North
I am fascinated by the food of Newfoundland, Finland, and Norway. I was born in Finland, lived mostly in Newfoundland, and now live in Norway. I'm an engineer and a researcher. Sometime I take a scientific approach to cooking. I'm a runner and a climber. Sometime I take an athletic approach to nutrition. I am a home cook. Above all I cook because it's a fantastic waste of time. This website is where I record food stories and recipes. No one pays me to write this blog. Like everything else I do, I do it because I love it. Enjoy! |
Some previous blog posts on Burnt Chef
Moose Stew - Norwegian-style (and Newfoundland-made)
Cod - and what I've learned from the 'food fishery'
Maple syrup - and how to tap your own trees
Seaweed - on collection and cooking
Chanterelles - on cooking and hunting
Chicken - and practicing 'farm to table' in St. John's
Atlantic salmon - and 'cooking' it without cooking
Blueberries - and why the best are found in Newfoundland
Wine - and what I learned from the WSET Level 1 Course
Poached eggs - and 'engineering' the breakfast of champions
Rye bread - and how to make your own sourdough
Partridgeberries - sweet life on the frozen barrens
.. and many more!
Moose Stew - Norwegian-style (and Newfoundland-made)
Cod - and what I've learned from the 'food fishery'
Maple syrup - and how to tap your own trees
Seaweed - on collection and cooking
Chanterelles - on cooking and hunting
Chicken - and practicing 'farm to table' in St. John's
Atlantic salmon - and 'cooking' it without cooking
Blueberries - and why the best are found in Newfoundland
Wine - and what I learned from the WSET Level 1 Course
Poached eggs - and 'engineering' the breakfast of champions
Rye bread - and how to make your own sourdough
Partridgeberries - sweet life on the frozen barrens
.. and many more!
