Tuesday, February 22, 2011
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,
Monday, February 21, 2011
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:


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.
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
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


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
Monday, February 7, 2011
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




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