Tuesday, February 8, 2011

This forgotten supibrot was on the work camera.

From the side, this looks like a run of the mill 5lb bucket,

but inside reveals a butter sandwich, 2 slices of pizza snuggled together like a pair of old friends and a yogurt.

International Supibrot!

From somewhere in the Australian outback comes this guest supibrot! Caveat: this guest blogger is a tad dramatic.

"How ya’ goin’ mate?!

Yours truly has been working on Ozzie vocab. And with another 36 hours traveling to get here, I had plenty of time to practice. Side note: V Australia is a cool airline. First thing you see when you get on the plane is a full bar? That’s what I’m talkin’ about.

Anyway, today’s report is on Tim Tams. HIGHLY RECOMMENDED. Follow along with me:

First, start with a chock-a-block full package of Tim Tams.

Next, bite the corners off one Tim Tam.

Brew some coffee! Or tea. Nah, coffee is the way to go. Important – see lessons learned below for some common mistakes.

Now it gets awesome. Use the Tim Tam like a straw – put one corner in the coffee, and suck on the other end. The coffee comes up through the Tim Tam and melts the chocolate and wafer together. Cue heaven.

Repeat 5-50 times, depending on how many Tim Tams are available.

Lessons learned (the hard way): 1) Keep a serviette (napkin!) handy. Things will get messy. 2) Don’t drink and dunk. Once the coffee level gets low, things will get REALLY messy.

3) Make sure the coffee is cool enough to drink. Third degree burns on your tongue will ruin the experience. 4) Buy more than one package at a time. They go quickly.

Bonus pic: Meat pies! The tomato sauce is clutch.

Done and dusted, over and out."

And that is how you eat a tim tam - any questions???

Greatest Hits: February 8th - February 21st, 2011

February 16, 2011


A base meat of whiting filet. Zucchini. A burnt pizza crust. French toast rolled into an arch. Now that the subject is American - expect to see more arched food items.


February 17, 2011

Lime green lidded tupperware. 1 noodle left inside. 1 apple cored of its degenerative parts. 1/2 a sandwich.


Outside of the tupperware, noodles spread out, sharing a corner of the plate with one egg over easy.


In another part of the cafe - soup did NOT thaw out well.


And we learned, if you rub aluminum foil on the underside of the table, the top gets all shiny and bbq sauce sometimes squirts out.

February 21, 2011

Sandwich 1 Before. Lebanon bologna, pickles and ricotta on two slices of homemade bread.

Sandwich 1 After: "the messiest sandwich I've ever eaten"

Sandwich? 2.

What is going on here? One side kind of looks like french toast.

The other side looks just like a slice of regular bread.

I see, let's turn this into an arch and...uh, hmmm, errr

Greatest Hits: Jan 10th - Feb 07, 2011

Supi 1: January 10, 2011. Bratwurst and a red pepper. Flavor enhanced with cranberry horseradish sauce. A butter sandwich, homemade yogurt and a glass of water act as sides.


Supi 2: January 11, 2010. 2 bratwursts, mushrooms?, a bucket of mustard?, some more mustard, a slice of bread, homemade yogurt, napkins and a glass of water! Whew!

FYI: White bratwurst sausage was created in Munich by a young butcher, Sepp Moser in the late 1800s. As the story goes, he was finishing up his sausage making while patrons were sitting in the little cafe next to his shop, getting impatient for the morning meal. He had used up all his normal sausage casings, and instead used a thin variety to hold the freshly ground meat. Knowing they would probably break apart if he fried them as usual, he threw them into a pot of just boiled water to cook them. His disgruntled guests were pleasantly surprised at the new sausage and thus the white bratwurst was born. Read more: Why Is Bratwurst White? eHow.com http://www.ehow.com/about_4587961_why-bratwurst-white.html#ixzz1DIailIk6


Supi 3: January 25, 2011. Macaroni and cheese, hashbrowns, probably a couple hotdogs, and some homemade yogurt. A mysterious image has formed on a slice of homemade bread. What could have caused this to mire up a perfectly good lunch? All we know for sure is that it is not a coffee ring. Only the subject has the key to unlock this mystery, but he's not talking...

Non Supi 1: An all american lunch we found someone else eating in the cafeteria.

Supi 4: January 31, 2011. Why does the subject always transport homemade bread in store bought bread bags? A nutrituous meal of two cans of whiting filets. These made the supi blog back in 2010. You can still buy them at ALDI.

Here's an expiration the subject won't have trouble with. 2014! And check out this nutritional powerhouse, 2 cans, at 2 servings per can is a whopping 44g of protein and 3,120 gm of sodium.

Non Supi 2: The jar on the left expired in 2008. Which means it was probably bought in 2003. Subject #2 claimed that it was still good and there was no way he was going to throw out perfectly good tabasco. Encouraged to bring it into the cafeteria for a side-by-side comparison with fresh tabasco it failed both blind taste tests and blind smell tests. Go through your refrigerators and clear out this kind of stuff. Life's too short.

Supi 5: February 07, 2011. Spaghetti and hotdogs. Gone.

Wednesday, January 19, 2011

Supibrot - the invention edition.

Invention 1: Let's create a spoon smaller than a thumb and make people try to eat yogurt with it.

Here is an example of the invention idea life cycle: Spaghetti spoons! We should invent spoons specifically designed for twirling spaghetti. It can have walls. And serrated edges to cut off those pesky longer noodles. Or little knives can come out and just cut the spaghetti automatically. We can call it the Spaghetti Spife. That might end up being very dangerous as you try to eat the spaghetti off of the spife. Idea dies.

Idea 3: Edible napkins! Dessert arrives on a plate. But there are napkins sprinkled with cocoa and whipped cream on the plate. If I was not paying attention, I certainly would have tried to eat these. Solution: Edible napkins.

Tuesday, January 18th, 2011

Swiss Fondue! An adventure story.

We finally arrive on the Swiss/Italian border. Hospitably, the restaurant provided some treats. Mainly a combination of cucumber/liver supibrots!

This meant the subject received a bonus liver supibrot! The night was off to a good start for the subject.

Next up, a colleague politely ordered a mountain of local meats for each person at the table. We each received a plate with salami, proscuitto, parma, something else and the white stuff on top was fat. Just slices of fat.

The "something else" was the subject's favorite.

And as an accompaniment: Over pickles and onions we all agreed the Amish people from Lancaster seem very trustworthy.

Subject and said colleague enjoyed the local specialty: cheese fondue. This shows the flame is up really high.

Dip the bread in the cheese and eat. It's that easy.

Best kept secret: The browns at the bottom are even more delicious! Offered to the guest, you are to scrape up the brown bits and eat. Scrumptious!

Quite seriously, after indulging in ~ 1hrs worth of cheese eating, the subject was informed that if he was thirsty, under no circumstances was he to drink water or cola as he could die of a cheese stone in his stomach. If he was hungry, he was to stick to one of three things: wine, cherry brandy, or grappa! We all decided grappa would be the safest choice.

.

.

Bonus: Common cheese fondue conversation -US Citizenship questions: (post answers in comments section)

1) How many senators are there?

2) Can Puerto Ricans vote?

3) How many Supreme Court Justices are there (hint: it's an odd number)

Grazie! Tonight was a fun night.

Sunday(!), January 16, 2011

Supibrot is going international this week! We are about a week behind in lunch posts - to be caught up next week sometime - but in the meantime, we'll have to see what the subject gets himself into in the hills of Switzerland (quite a lot I imagine, since the last international trip involved eating a horse and I just ate in a restaurant with calf's head, beef kidney's and something else I didn't want to get involved in).

In the meantime, here is a rather well done guest Supibrot! all the way from Australia:

"Adventures in Australian cuisine: Breakfast. Prior to arriving in Australia, the one thing I knew about Australian cuisine was that they love their Vegemite. I had heard mixed field reports on the subject from my fellow Americans. I decided to investigate myself.

It turns out you can not just put Vegemite on bread and expect it to taste ok. I tried this method. I do not recommend it. *shudder*

With the offending corner of bread removed, we can proceed. First, toast the bread. Wheat or white will do (this was actually multigrain). Next, use a lot of butter.

Once the butter is appropriately spread, move to the Vegemite. The ratio of butter to Vegemite is crucial for your success here. I would estimate at least 50:1? I always was a sloppy scientist, I guess I should have more accurately determined the amount required.

The end result.

Yum! Imagine heavily buttered bread with a little extra salt, and a Vitamin-B kick. Bonzer! (That means good, I think.)"

And there you have it folks. This appears to be more of an advertisement for the miraculous powers of butter than anything else, but at least all Supibrot! readers now know what they need to do if ever faced with a jar of Vegemite. *shudder*