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Magnus Hultberg
London
Infovore, geek, blogger. Working at <a href="http://www.happyherring.com">Happy Herring</a>: strategic advice around digital product management and online marketing. Follow me on Twitter: @<a href="http://twitter.com/manne">manne</a>
Interests: music, restaurants, food, history, marketing, languages, communication, web technology, cooking, movies, reading, writing, japan, london, new york, sci fi, ireland
Recent Activity
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Whenever paleo or low carb is mentioned there is usually someone who says that they couldn't do it because it would limit their cooking too much. After all, meat and veg can only be combined in so many ways, right?... Continue reading
Posted Jul 20, 2013 at Tummyrumble
That's because it isn't. If you browse through my blog you will find a lot of recipes that aren't LCHF, or even low carb. Which is why I typically point out specifically in a recipe if it is LCHF (do let me know if I have missed one). I just like food. :)
Toggle Commented Jun 28, 2013 on Lancashire Hot Pot (sort of) at Tummyrumble
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Hi! I am certainly not qualified to give diet advice, but I simply eat when I'm hungry. One thing I have noticed is that while maintaining a diet free from sugar I feel much more stable in my mood, and it gets a lot easier to feel when I really am hungry (and not just experiencing a sugar crash).
Toggle Commented Apr 9, 2013 on LCHF / Paleo: What, Why? at Tummyrumble
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Roasting a whole chicken is a great way to make sure you use as much as possible of this bird that gave its life for your meal, while also saving money. Two excellent benefits now that mountains of food waste... Continue reading
Posted Jan 19, 2013 at Tummyrumble
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I have received my first box from delivery company Flavrbox. They deliver tasting boxes with selections of food products from suppliers you are unlikely to find in your local Tesco Express... Here's what I thought. Back in 2003, an Internet... Continue reading
Posted Oct 20, 2012 at Tummyrumble
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Cake. I miss cake. And I am really sorry, but those gluten free recipes to produce what usually becomes a really dense sponge thing just don't float my sweet tooth boat. They invariably disappoint me. Here is a recipe (via... Continue reading
Posted Aug 30, 2012 at Tummyrumble
Can you hear that? No? Me neither. There isn't a lot of crunch in the low carb world. When you rule out grains, and especially wheat, the world of baking is kind of a no go. Usually what we do... Continue reading
Posted Aug 26, 2012 at Tummyrumble
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Last week a friend gave us to packs of something called "protein noodles", from a company called Barenakedfoods. Their website is the worst I have seen in a long time, fortunately their product is completely the opposite. As you can... Continue reading
Posted Aug 25, 2012 at Tummyrumble
Hi, and thanks for your comment! Happy to hear LCHF is working for you. On the lack of sleep, I have not read anything about how LCHF may affect sleeping patterns so I wouldn't even dare speculate... My advice to you would be to post the question over at this website: http://www.dietdoctor.com/ Andreas Eenfeldt is a Medical Doctor with lots of knowledge in the low carb / LCHF area. Good luck! :) // Manne
Toggle Commented Aug 24, 2012 on LCHF / Paleo: What, Why? at Tummyrumble
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Last week Ocado sent us an item we didn't order. Mistake, marketing treat, random act of kindness, I have no idea but since it was a tub of yoghurt, which we order a lot of, I guess it could be... Continue reading
Posted Aug 19, 2012 at Tummyrumble
That's a great tip, will try it out!
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Cauliflower is so versatile, and the low-carb cooks best friend. Usually we use it to make a cauliflower mash (the cheese makes it really creamy), to go as a side for steaks and lamb, but with a few different additions... Continue reading
Posted Aug 5, 2012 at Tummyrumble
Not satisfied with finding a method to make low-carb crisp that works, I today also made my first attempt at baking a low carb high fat bread. This is a recipe I found at a blog called Free The Animal,... Continue reading
Posted Aug 5, 2012 at Tummyrumble
Anyone who has tried going low carb will be familiar with a craving for crunchy, carby textures... Potato crisps aren't exactly on the menu when eating LCHF. There are ways to still those cravings though. Before, we have roasted kale... Continue reading
Posted Aug 5, 2012 at Tummyrumble
Yes, and if you read the page it mentions that the carb content needs to be replaced with about half the same amount of fat for that very reason.
Toggle Commented Jul 9, 2012 on LCHF / Paleo: What, Why? at Tummyrumble
1 reply
When I moved to London 7 years ago to start working in the restaurant industry, one of the first things I did was poll my esteemed colleagues for the best London restaurants. A name that showed up in several of... Continue reading
Posted Jun 30, 2012 at Tummyrumble
Last week I wrote about the amazing cheese filled chillis, dubbed "Atomic Buffalo Turds", that I was served at a friend's BBQ in France. He used a local chilli which was mild in heat, and the perfect torpedo shape and... Continue reading
Posted Jun 11, 2012 at Tummyrumble
Wow, this was an unexpectedly good treat. Sure, I love anything and everything that comes from the Paul A Young Fine Chocolates shop of Willy Wonka like treats (Garden Pea and Mint, anyone, or how about the Cigar Leaf Caramel... Continue reading
Posted Jun 8, 2012 at Tummyrumble
Recently I went to a course in making foie gras (at Villa Cahuzac in Gimont, well recommended for a weekend stay), and while we waited for our jars of gorgeous liver to pasteurise in a water bath we were treated... Continue reading
Posted Jun 7, 2012 at Tummyrumble
Just came back from a fantastic weekend in the south of France, visiting my great friends Anders and Amy. Since Anders moved to France he has spent a considerable amount of time perfecting the subtle art of barbecuing on his... Continue reading
Posted Jun 5, 2012 at Tummyrumble
Thanks for your comment. :) Yes, this is for baking in an oven. Unfortunately I don't have any outdoor space, so can't do proper BBQ... And like you hint at, what I usually do is bake on a low heat (say 120 to 140 degrees Celsius) for a long time (like, an hour) while flipping the wings / drumsticks every 20 minutes) and then raise the temperature to crisp them up towards the end.
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Surf and turf salad? Well, I had to call it something... Last night we were running a bit short on carnivore supplies, all we had was a bag of frozen mackerel fillets and a pack of greenback bacon. Having been... Continue reading
Posted May 27, 2012 at Tummyrumble
As a consequence of the low carb lifestyle we eat quite a lot of salads in our household, usually with a couple of big and juicy rib-eye steaks sliced on top. When it comes to salad composition, a really simple... Continue reading
Posted May 20, 2012 at Tummyrumble
The Cube, unique pop up restaurant by Electrolux previously featured in other major European cities, is setting up shop right outside my office on South Bank. Check out the amazing view of the Thames and Big Ben from that tiny... Continue reading
Posted May 16, 2012 at Tummyrumble
Thanks for letting me know! :) So glad you like it. Adding sriracha sounds like a brilliant idea, definitely one of my favourite sauces. When barbecuing proper, waiting with the sauce / glaze to the end is absolutely the right thing to do. Also, check this one out. Used the approach this weekend, and these wings blew us away. http://helengraves.co.uk/2012/03/smoked-chicken-wings-with-honey-chitpotle/ If you are in London you find the chilli sauces at Borough Market: http://www.coolchile.co.uk/ // Manne
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