Describe the dish, please 
Since there is no description, I made kyopoolu for the restaurant.
I have all the ingredients anyway…
Eggplant, roasted peppers, some tomatoes and garlic. Olive oil and salt and you are done. It goes with all kinds of alcohol…
Fried Yellow Plaintains
Jasmine Rice wirh Mushroom and Beef Bouillion in coconut milk
Halibut and Ling Cod (Sable Fish)
And a Reisling Beurre Monte sauce.
Mapo tofu and a weiss bier. I asked them to make it with as much Sichuan pepper as they would have on it. I’m pretty sure they didn’t, but it was still good. Could’ve had some more Sichuan pepper though.
I just stumbled upon this band and I’m not entirely sure where to post this.
In a large pot, chicken and stock
Cover with some H2O
Bring to a boil and reduce to a simmer
Pair with a nice bordeaux
With your biggest blade
Cut the cabbage unafraid
Mash tomatoes into paste
Before you proceed, pump up the degrees
But never cook with haste
A taste of harmony
A work of art
With the right supplies
There’s a Michelin star shining in your eyes
Complimentary
Herbs and spice
High end gastronomy
This is the recipe
Cook some rice, onions and spice
Add your salt and pepper to taste
Put it all together gentle and precise
Don’t let it go to waste
Humble ingredients right from the store
Each bite a revelation - magnifique, j’adore
Put it on a plate with an optional glaze
Hands together, say grace
A taste of harmony
A work of art
With the right supplies
There’s a Michelin star shining in your eyes
Complimentary
Herbs and spice
High end gastronomy
This is the recipe
A taste of harmony
A work of art
With the right supplies
There’s a Michelin star shining in your eyes
Complimentary
Herbs and spice
High end gastronomy
This is the recipe
Middle: Lemon lime soda streamer essence
Right: Lemon lime squash
Left: Campari “Sprite”
Lemon lime soda streamer essence
4dl sugar
3dl water
Zest from
3 lemons
2 limes
1tsp citric acid
Lemon lime squash
The juice from
3 lemons
2 limes
Whisk in the zest and then strain it out.
A bit more than 1dl sugar for every dl of juice.
Campari “Sprite”
1/5 part Campari
4/5 “Sprite”
“Sprite”
1dl lemon lime essence
2tbsp lemon lime squash
1 litre of sparkling water.
What does “dl” stand for?
Deciliter. 1 liter is 1000 milliliters. 1 deciliters is 100 milliliters and 10 deciliters is 1 liter. 3dl of water is 300 milliliters of water or 3/10th of a liter.
I usually convert for the Americans but I lacked the energy now 
I’m Canadian and understand the metric system, just don’t use it enough to remember. Especially that prefix. But thanks anyway.
For everyone.
1L = litre = 1000ml = 0.25 gallons = 34 ounces = 4.2 cups
1dl = decilitre = 100ml = 3.4 ounces = 0.42 cups
1cl = centilitre = 10ml = 0.34 ounces = 2.02 teaspoons
tablespoon = 15ml = 1.01 US tablespoon
teaspoon = 5ml = 1.01 US teaspoon
In Sweden we also have something called a kryddmått (=spice measure) that is 1ml. (There you also see a proof of how spicy we like our food.)
In a slightly off jiffy, think:
litre = quart or two pints
decilitre = gill or two shots
centilitre = two teaspoons
Now that I think on it, most measurements I see are in liters, or milliliters. Or at least that’s what I’ve noticed. I’ll pay more attention now.
We probably try to keep it simple for the Americanos 
made steak and sausage cottage pie. slow cooked the veggies for around 12 hours and then cooked sausage and steak and made gravy out of the meat drippings with i mixed with the meat and veggies in a big pan and covered in mashed potatoes and baked then broiled cheese on top. its really good kept the steak rare and let it cook in the gravy and finely chopped some of the fat cap after frying so you have all the fat but its distributed no big chewy pieces 10/10
