Hungriest Guy In The World

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Hungriest Guy In The World 🔪 Nordic cooking and beyond
https://beacons.ai/hungriestguyintheworld

30/09/2026

Knife Work 🔪 Pt. 4 Paysanne: Soupe Paysanne 🥣🇫🇷

Recipe serves 2 👇

🥕 Paysanne: Cut 1 large carrot, 1 large parsnip and 3–4 medium potatoes into 1 cm (⅓ inch) batons, then slice them into flat pieces about 3 mm (⅛ inch) thick. Keep them in water while you make the mushroom stock, and save the carrot and parsnip scraps for the stock. 🔪 The board and knife from I’m using are perfect for this: 67 layers of Damascus steel with a Japanese VG-10 core. Razor-sharp and built to hold a razor-sharp edge.

🔗 Check out my link in bio and use code HUNGRIEST10 for 10% off.

🍄‍🟫 Mushroom stock: Roughly slice 500 g (1.1 lb) button mushrooms and sear them in a little butter or oil over high heat until deeply browned. Add 1 roughly chopped yellow onion, 1 carrot, 1 celery stalk, 1–2 garlic cloves and the carrot and parsnip scraps. Cook for a few minutes, then add 1 bay leaf, a few sprigs of thyme and 5–6 black peppercorns. Pour in 1.2 liters (5 cups) of cold water, bring to a boil, then reduce the heat and gently simmer for 30–45 minutes, skimming regularly to keep the stock clear. Strain through a fine-mesh sieve.

🥣 Soup: Cut about 150 g (5 oz) bacon or sliced pork belly into small pieces and fry until nicely browned in a saucepan or deep skillet. Pour in the stock and add the paysanne vegetables. Skim and gently simmer until the vegetables are tender but still have a slight bite. Season with salt to taste.

🍽️ To serve: Ladle into bowls and top with finely chopped dill, a dollop of crème fraîche and a drizzle of good olive oil.

Enjoy ❤️‍🔥

24/09/2026

Knife Work 🔪 Pt. 3 Brunoise: Salmon Crudo 🥣🇫🇷

Recipe serves 2 👇

🔪 Brunoise: Start by separating the shallot layers and trimming the sides to create flat surfaces. Stack the layers, slice them into 3 mm (⅛ inch) strips, then turn and finely dice into small, uniform cubes. 🔪 The board and knife from I’m using are perfect for this: 67 layers of Damascus steel with a Japanese VG-10 core. Razor-sharp and built to hold a razor-sharp edge.

🔗 Check out my link in bio and use code HUNGRIEST10 for 10% off.

🥣 Sauce: Mix 2 tbsp soy sauce with 1 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp lemon juice, 1 tsp honey and a pinch of dashi powder or MSG. Crush 1 tbsp blueberries against the side of the bowl, I’m using Swedish blueberries. Add the brunoise shallots just before serving so they retain their crunch.

🍏 Fine dice: Start by cutting the apple into even slices about 5 mm (⅕ inch) thick. Cut the slices into thin strips, then turn and cut across to create small, uniform cubes.

🫑 Jalapeño: Thinly slice 1 small jalapeño.

🍣 Salmon: Slice 200 g sushi-grade salmon into pieces about ½ cm (¼ inch) thick.

🍽️ To serve: Arrange the salmon on a plate and grate over some lemon zest. Top with the diced apple and jalapeño, pour the sauce around the salmon, drizzle the sauce with good olive oil, and garnish with sprigs of dill.

Enjoy ❤️‍🔥

10/09/2026

Knife Work 🔪 Pt. 2: French Carrot Salad 🥕🇫🇷

Recipe serves 4 👇

🥣 Start by making the dressing. Whisk together 3 tablespoons olive oil, 1 tablespoon honey , 2 teaspoons Dijon mustard , 1½ tablespoons lemon juice , the zest of ½ a lemon, and salt to taste.

🥕 Now for the julienne carrots. Take about 500 g (1.1 lb) of carrots and cut a thin slice off one side so the carrot can sit securely on your cutting board. Then slice the carrot thinly on a diagonal, creating long, oval-shaped slices. Stack the slices in an overlapping row, with each slice covering about half of the one before it. Then simply slice straight across the stack to create beautiful julienne strips.

🔪 The knife from I’m using is perfect for this. It’s made with 67 layers of Damascus steel and a Japanese VG-10 core. It’s razor-sharp and built to hold a razor-sharp edge.

🔗 Check out the link in my bio and use my code HUNGRIEST10 for 10% off.

🌱 For the parsley, use a chiffonade cut. Stack the leaves on top of each other, roll them up tightly like a little cigar, and slice across the roll into thin ribbons.

🌿 Finely chop some chives.

🥣 Toss the carrots with the dressing and parsley until everything is evenly coated.

🍽️ Serve in a bowl and finish with the finely chopped chives.

Enjoy ❤️‍🔥

26/08/2026

Tokyo Tomato Tonnato 🍅🗼🇯🇵

Recipe for 2 👇

🥣 Start by combining 125 g canned tuna (about 4.4 oz), 20 g capers (about 1½ tbsp), 3 anchovy fillets, 1 grated garlic clove, 1 egg yolk, 1 tsp dashi powder, a pinch of MSG, and a dash of sriracha in a food processor. Blend while slowly drizzling in 50 ml neutral oil (3½ tbsp) in a thin, steady stream to emulsify the sauce. Finish with lemon juice and salt to taste.

🍅 Slice 6 tomatoes into medium-thin slices. 🔪 The knife from I’m using is perfect for this. 67 layers of Damascus steel with a Japanese VG-10 core. It’s razor-sharp and built to hold a razor-sharp edge

🔗 Check out my link in bio and use my code: HUNGRIEST10 for 10% off.

🍽️  Arrange the tomato slices on plates and spoon the tonnato sauce over the top. Finish with chili oil, roasted seaweed flakes (or furikake), and katsuobushi.

Enjoy ❤️‍🔥

21/06/2026

Spaghetti alla Nerano 🥒🍝

A few humble ingredients and no shortcuts. Just technique and balance transforming a few humble ingredients into something incredibly comforting and rich in flavor.

🥒 Start by pouring olive oil into a pan and adding two cloves of garlic. Heat the oil to 160°C (320°F). Slice the zucchini into thin rounds and fry them until golden. They should be crisp and caramelized, not pale, soggy or overcooked. Place them on paper towels to drain excess oil, then mix with sea salt and fresh basil.

🧀 Grate some Provolone del Monaco cheese (regular provolone works too and in emergency cases parmesan).

🍝 Bring water to a boil in a large pot and salt it until it tastes like the sea. Cook the spaghetti until just before al dente, about two minutes less than the maximum suggested cooking time.

🥒 Add butter, a little olive oil and most of the fried zucchini to a pan, reserving some for serving. Add some of the starchy pasta water and let it all simmer together. Season with salt and pepper to your taste, adjusting with more pasta water if needed. Trust your palate.

🍝 Turn off the heat and add the cooked spaghetti. Pour in more pasta water and stir in the provolone cheese while tossing the pasta to create a creamy sauce. Add a bit more pasta water if needed to reach the desired consistency.

🍽️ Top with the rest of the fried zucchini, some basil and a touch of olive oil

Enjoy ❤️‍🔥

03/06/2026

Wild Garlic Tsukune 🍢🌱

This recipe is originally with garlic but wild garlic makes it a bangin spring dish ☀️

Recipe 👇

🥣 Pour 100 ml (about ⅓ cup + 1 tbsp) soy sauce, 100 ml mirin, and 100 ml sake (or sherry) into a wide saucepan or frying pan. Bring to a boil. Slice the ginger into three 1 cm pieces. Add them to the saucepan/pan together with a fair amount of wild garlic (or garlic) and let simmer. Cook until the liquid has reduced by half and the glaze has become glossy. Strain then set aside.

🍢 For the tsukune, combine 500 g (1.1 lb) ground chicken with 50 g (about 1¾ oz) finely chopped wild garlic, 20 g panko breadcrumbs (about 70 ml or ¼ cup), 1 small egg, and 2 teaspoons sesame oil. Mix everything thoroughly, then let the mixture rest for 20–30 minutes so the texture firms up and the flavours meld together. Shape the mixture into small sausage-like logs around skewers. Lightly oiling your hands with sesame oil makes this much easier and prevents sticking.

🔥 Grill over direct heat until almost cooked through. Brush the tare glaze onto the skewers toward the end of grilling.

🥢 Serve the chicken skewers with an egg yolk for dipping, along with rice.

Enjoy ❤️‍🔥

22/05/2026

Löjromspizza 🍕

Recipe 👇

🧅🌱🧀 Finely chop the red onion and chives, and grate the cheese. Västerbotten cheese gives the pizza its classic flavor, but gouda or gruyère work beautifully as well.

🍕 Stretch the pizza dough into a nice round shape and spread a thin layer of sour cream over the base. Sprinkle generously with the grated cheese and finish with a drizzle of olive oil. Bake the pizza at the highest temperature your oven allows, ideally at least 250°C (about 500°F) on the top rack until the crust is crisp and golden. If you have a pizza steel or pizza stone, use it for the best result.

🍕 Once the pizza is out of the oven, top it with the finely chopped red onion, chives, dollops of crème fraîche, vendace roe (or any roe of your choice), and fresh dill sprigs. Slice it up nicely and enjoy ❤️‍🔥

  🍕

Dreaming back to Seoul 🇰🇷✨Forgot to upload some pics from the Seoul trip last fall so here they are! Korea is beautiful ...
07/05/2026

Dreaming back to Seoul 🇰🇷✨

Forgot to upload some pics from the Seoul trip last fall so here they are! Korea is beautiful in fall and spring. Will also upload a reel soon of my best food recommendations 🙂‍↕️

1. Changdeokgung palace: went for the kings clothes to live it out to the fullest 🏯  Dressing up means free entrance to all the palaces.

2. Beautiful view from our room 🏙️ 

3. Eating salt bread at Jajeondo Sogeumppang in Dosan, Gangnam. Best salt bread I ate. Addicting! 🥐 

4. Minari @ Neungdong Minari. Came for the Minari Gomtang and it was delicious 🍲

5-8. 🥢 Gyeongdong Market lots of traditional food and interesting characters. Geonbae! 🍻

9. Beautiful in full attire at Changdeokgung palace 🏯 

10-11.  Beeswax porkbelly K-BBQ 🥓

12. .onion Anguk. Love the visual creativity of Korean pastries. Got some stuff to work on with flavor and texture tho! 🥮 ☕️

13. 🏯 Bukchon Hanok Village 🏯

14-15. Insane pastries at Haus Dosan 🏢

16. Tamburins, Seongsu 🍄‍🟫

17-18. must go if you’re into design 🔮 

19. Insanely crispy fried chicken Mr Ahn’s Makgeolli 🍗

20. Its a wrap! 🖼️

06/05/2026

Biff Rydberg 🇸🇪🥩

An immortal Swedish classic from the 1860s 🕰️ but still just as good. This time in a slightly updated version with flavoured caramelized cream.

Recipe for 4👇

🥔 Start by cutting the potatoes into cubes. Then place them in water for 30 minutes to remove the starch.

🧅 Meanwhile, caramelize the onions (about 2 onions per person) over medium-low heat. Add a little sugar once the onions start to color, and continue cooking until they develop a deep color and a rich caramelized flavor.

🥔 Pat the potatoes dry and fry them first over medium-high heat in oil to get a nice crust. Lower the heat to medium and then add butter for flavor. Place them in the oven at 120°C while you make the caramelized cream.

🥣 Caramelized cream: Bring 400 ml of cream to a boil over high heat in a saucepan while whisking constantly. When the cream starts turning slightly yellow, lower the heat to medium and continue whisking. Towards the end, it’s important not to use too high heat, as the cream can easily split. Whisk until it becomes golden and creamy in texture, then remove from the heat, pour into another container, and let it cool slightly. Season to taste with Dijon mustard, grated horseradish, crème fraîche, and aquavit (can substitute with cognac or omit). The consistency will be quite loose at first, but it will thicken more as it cools down.

🥩 Cut the beef tenderloin into pieces the same size as the potatoes and sear them in oil for color, then add butter for flavor.

🍴 Plate the potatoes, beef tenderloin, caramelized onions, the cream, and an egg yolk. Top with finely chopped chives.

Enjoy ❤️‍🔥

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