Tuesday, June 25, 2013
Monday, November 5, 2012
Join us!
Dear Font Tasters!
Days go by and we must admit that other projects took all our time from TasteTheFont blog. However it would be too sad to end such a great project and we ask YOU to join us!
Become a part of TasteTheFont:
- Take a well known font and try to imagine what flavor could it be.
- Write down the recipe you've chosen for the font.
- Write a short history of the font (google some true facts)
- Take some nice photos of the products and the final dish (don't forget to make a letter on the plate as in all our posts)
- Email all that to labas[at]primprim.lt. Don't forget to write your name and any message you would like to share together with the recipe.
See ya!
Days go by and we must admit that other projects took all our time from TasteTheFont blog. However it would be too sad to end such a great project and we ask YOU to join us!
Become a part of TasteTheFont:
- Take a well known font and try to imagine what flavor could it be.
- Write down the recipe you've chosen for the font.
- Write a short history of the font (google some true facts)
- Take some nice photos of the products and the final dish (don't forget to make a letter on the plate as in all our posts)
- Email all that to labas[at]primprim.lt. Don't forget to write your name and any message you would like to share together with the recipe.
See ya!
Friday, April 6, 2012
Trebuchet
Cheese Missiles
If Trebuchet font would be a flavor… Let's start with the history of the font:
Trebuchet was designed by Vincent Connare in 1996. The Trebuchet name was created after the metaphor heard at Microsoft "To build a Trebuchet (a form of medieval catapult) that fires ones messages across the Internet."
It is not surprising that we've decided to make a dish having the symbolic missiles of a catapult. In simpler terms - some food with balls :]. After long reflections about what kind of balls and what kind of recipe should be done, we chose the spring salad with cheese missiles.
Ingredients:
Iceberg lettuce
Soft goat's milk cheese
Little tomatoes
Shelled pumpkin seeds
For the salad dressing:
Grainy mustard
Honey
Olive Oil
Vinegar or Lemon juice
Process:
Shape the soft cheese balls and roll them in the roasted, salted pumpkin seeds.
Salad dressing: Mix a tablespoon of honey, 2 tablespoons of grainy mustard, tablespoon of lemon juice or vinegar and add about one-third cup of olive oil. Stir all until smooth.
Sprinkle the dressing over the coarsely torned lettuce leaves and halved small tomatoes. Leave few tomatoes uncut – more balls will be in the plate! Put the cheese missiles between the tomatoes. Voila! Enjoy your Trebuchet!
Tuesday, December 13, 2011
Wingdings
Flavors Assorti
Wingdings font can not be one flavor, it has to have lots of them! The dish for this typeface should consist of few tastes perfectly arranged into one assorti.
Therefore we thought that the best choice for the taste of Wingdings will be colorful tapenades with french baguette.
Not forgetting the history it should be mentioned that Wingdings were originally developed in 1990 by Microsoft by combining glyphs from Lucida Icons, Arrows, and Stars licensed from Charles Bigelow and Kris Holmes.
Ingredients:
Avocado Tapenade:
avocado, lemon, salt, black pepper
Tuna Tapenade:
tuna, egg, mayonaise, spices
Tomato Tapenade:
sun-dried tomatoes, black olives, oil, spices
Olive Tapenade:
black olives, oil, spices
Ricotta Tapenade:
Ricotta, sour cream, garlic, dill, salt
French Baguette
Avocado Tapenade:
avocado, lemon, salt, black pepper
Tuna Tapenade:
tuna, egg, mayonaise, spices
Tomato Tapenade:
sun-dried tomatoes, black olives, oil, spices
Olive Tapenade:
black olives, oil, spices
Ricotta Tapenade:
Ricotta, sour cream, garlic, dill, salt
French Baguette
Quantities:
Avocado Tapenade:
1 avocado, 1 tablespoon of lemon juice, a pinch of salt and black pepper
Tuna Tapenade:
Tuna Tapenade:
1 small can of tuna, 1 egg, 1 tablespoon of mayonnaise, a pinch of black pepper
Tomato Tapenade:
1 very small jar of sun dried tomatoes (oil from the jar also will be used),
10 black olives, basil, oregano (these spices as well as the salt might be in the oil the tomatoes were in)
Olive Tapenade:
1 glass of black olives, 3 tablespoons of olive oil, basil, oregano, thyme.
Ricotta Tapenade:
100 g of ricotta, 2 tablespoons of sour cream, garlic clove, some dills, a pinch of salt.
2 French Baguettes
All this good is enough for a company up to 4 persons
Process:
Products for each tapenade should be put in different bowls and well blended until the consistence of a puree (really easy process this time :}…)
Tapenades go to the table with a big mountain composed of the baguette slices.
Try every taste and ... feel the Wingdings.
Try every taste and ... feel the Wingdings.
Enjoy!
Thursday, December 1, 2011
Palemonas
Lithuanian philology specialists' tongues
We were puzzling out for quite some time what dish could be made under this name. And finally even clapped our hands when we undersood that he most adored canteen dish of the lithuanian philology specialists is a beef tongue with mayonnaise. What is more - the tongue is a true symbol of the philology profession! So that is how the decision for the recipe was made.
It is not very interesting to prepare a tongue, you can simply buy one already smoked. So, we were more interested in a homemade mayonnaise production.
Yes, this diet bogey man, terrifying us with all the curses of E, can be made by yourself at home. This way is much healthier, more authentic and very easy to make!
Ingredients:
Smoked, cooked or otherwise prepared beef tongue
Salad
Egg
Sunflower oil (olive oil would give to the mayonnaise an abnormal bitter taste)
Salt
Mustard
Vinegar
Quantities:
As many beef tongues, as many lithuanian language specialists are going to eat
Salads are feather-bed for the dish – no limits for it 1 egg
1 cup of oil
Pinch of salt
Spoon of mustard
A teaspoon of vinegar
Process:
Slice the tongue and place it on the plate together with the salad.
Wash the egg with soap (as it won't be treated on heat we need to get rid of all the bacerium), beat it into the bowl and mix it when slowly adding oil. Whipping it add also salt, put a tablespoon of mustard and add a teaspoon of vinegar.
Be patient – the longer you whip, the more real mayonnaise you will get :)
Finally, sprinkle the mayonnaise on the beef tongue and taste it.
Enjoy!
Smoked, cooked or otherwise prepared beef tongue
Salad
Egg
Sunflower oil (olive oil would give to the mayonnaise an abnormal bitter taste)
Salt
Mustard
Vinegar
Quantities:
As many beef tongues, as many lithuanian language specialists are going to eat
Salads are feather-bed for the dish – no limits for it 1 egg
1 cup of oil
Pinch of salt
Spoon of mustard
A teaspoon of vinegar
Process:
Slice the tongue and place it on the plate together with the salad.
Wash the egg with soap (as it won't be treated on heat we need to get rid of all the bacerium), beat it into the bowl and mix it when slowly adding oil. Whipping it add also salt, put a tablespoon of mustard and add a teaspoon of vinegar.
Be patient – the longer you whip, the more real mayonnaise you will get :)
Finally, sprinkle the mayonnaise on the beef tongue and taste it.
Enjoy!
Friday, November 25, 2011
PRAVDA newborn awards
yayayay what news we have today - PRIM PRIM studio is nominated as the best new designers in PRAVDA newborn awards. You have to vote - for us, or for those, who you think deserves that more
Thursday, November 24, 2011
Courier New
Corn on the Keyboard
If Courier New would be a taste we would discover it in a truly simple dish - a sandwich. The masters in making this kind of food for sure are crazy writers and computer nerds.
The reason for such an argument you could find in the history of the font. Courier was designed by Howard "Bud" Kettler in 1955 and it soon became a standard font used throughout the typewriter industry. What is more It has also become an industry standard for all screenplays to be written in 12 point Courier.
Later the font was redrawn by Adrian Frutiger.
Today well known Courier New was introduced as the new version of Courier with Windows 3.1 and that is how the new kind of people - computer nerds - fell in love with it.
It is even hard to imagine how many times different sandwiches have been eaten in a rush not looking at the food while gazing at a piece of a paper in a typewriter or at a computer screen.
We believe that this dish often is the only food of the day for this kind of people so we decided that sandwich recipe has to be very nourishing and full of various vitamins.
Ingredients:
French bread baguette
Canned tuna (can be tuna flakes or tuna pieces, the best in its own juice)
Canned corn
Tomato
Lettuce
Mayonnaise
Quantities:
It takes half of a normal size or one small baguette for one sandwich
Two tablespoons of mayonnaise goes for one tuna can
You will use about 6 full tablespoons of corn
One sandwich takes 3-4 slices of a tomato
Add as much lettuce as your heart desires
The reason for such an argument you could find in the history of the font. Courier was designed by Howard "Bud" Kettler in 1955 and it soon became a standard font used throughout the typewriter industry. What is more It has also become an industry standard for all screenplays to be written in 12 point Courier.
Later the font was redrawn by Adrian Frutiger.
Today well known Courier New was introduced as the new version of Courier with Windows 3.1 and that is how the new kind of people - computer nerds - fell in love with it.
It is even hard to imagine how many times different sandwiches have been eaten in a rush not looking at the food while gazing at a piece of a paper in a typewriter or at a computer screen.
We believe that this dish often is the only food of the day for this kind of people so we decided that sandwich recipe has to be very nourishing and full of various vitamins.
Ingredients:
French bread baguette
Canned tuna (can be tuna flakes or tuna pieces, the best in its own juice)
Canned corn
Tomato
Lettuce
Mayonnaise
Quantities:
It takes half of a normal size or one small baguette for one sandwich
Two tablespoons of mayonnaise goes for one tuna can
You will use about 6 full tablespoons of corn
One sandwich takes 3-4 slices of a tomato
Add as much lettuce as your heart desires
Process:
Cut the baguette lengthwise in two pieces
Spread tuna and mayonnaise mix on both halves of the bread
Put the corn on one half and slightly press the seeds to stick better with the tuna
Do the same with the tomato slices on the next half of the bread
Lay down the leaves of the lettuce and put the halves of the sandwich back together.
If you wish to intensify the feeling of tasting Courier New, eat the sandwich above the keyboard of your computer not looking at your hands and most importantly - do not care about the corn seeds disappearing among the buttons of your laptop…
Spread tuna and mayonnaise mix on both halves of the bread
Put the corn on one half and slightly press the seeds to stick better with the tuna
Do the same with the tomato slices on the next half of the bread
Lay down the leaves of the lettuce and put the halves of the sandwich back together.
If you wish to intensify the feeling of tasting Courier New, eat the sandwich above the keyboard of your computer not looking at your hands and most importantly - do not care about the corn seeds disappearing among the buttons of your laptop…
Enjoy!
Wednesday, November 16, 2011
Georgia
It's all about Aliens
Quantities:
As big patisson as many hungry mouths you have
As much rice as much fits into the hollowed patisson and the stomachs of the hungry ones
The amount of mushrooms depends on you
A can of the coconut milk
One onion
Process:
Cut of the top of the patisson and hollow its pulp. The skin of this vegetable is really hard, so be sure your knife is sharp enough.
Boil the rice and don't forget the golden rule: one part of rice = two parts of water –and voila you know when the rice is cooked just because there is no water left at the end.
Add some oil to the frying pan and put the chopped onion. When the onion becomes golden, add the mushrooms (can be boiled or pickled, depends on you).
When the mushrooms get roasted, add the rice and after the few minutes - the coconut milk.
When all the products in the pan become a tasty looking solid mass, the filling is ready.
Stuff the rice and the aliens to the hollowed patisson, cover with it's top and put to the hot oven.
After about an hour try any reachable inner side of the patisson and decide if it is stewed enough for eating.
If Georgia font would be a taste, we would find it in an extraterrestrial misterious dish.
The reason is really obvious - this font, designed in 1993 by Matthew Carter was named after a tabloid headline titled Alien heads found in Georgia.
What product most closely resembles to an alien? Mushroom, of course! It belongs neither to the plant, nor to the animal world.
And what an alien without a flying saucer? So here comes a patisson - an ideal vegetable for a UFO role.
p.s. we say thanks to Vytautas Novickas for the inspiration. He is the one, who keeps on saying that he doesn't eat mushrooms and sweet peppers because all the mushrooms are true aliens and the sweet peppers - their flying saucers.
pp.ss. an interesting fact - we did this dish twice. The first time it was stuffed peppers. However the photos disappeared from our computers and it was certainly an alien work! For the next try we found an extraordinary shape of the patisson.
The reason is really obvious - this font, designed in 1993 by Matthew Carter was named after a tabloid headline titled Alien heads found in Georgia.
What product most closely resembles to an alien? Mushroom, of course! It belongs neither to the plant, nor to the animal world.
And what an alien without a flying saucer? So here comes a patisson - an ideal vegetable for a UFO role.
p.s. we say thanks to Vytautas Novickas for the inspiration. He is the one, who keeps on saying that he doesn't eat mushrooms and sweet peppers because all the mushrooms are true aliens and the sweet peppers - their flying saucers.
pp.ss. an interesting fact - we did this dish twice. The first time it was stuffed peppers. However the photos disappeared from our computers and it was certainly an alien work! For the next try we found an extraordinary shape of the patisson.
Inredients:
Patisson
Rice
Mushrooms
Coconut milk
Onion (not in the photo, but perfect for roasting with the mushrooms)
Patisson
Rice
Mushrooms
Coconut milk
Onion (not in the photo, but perfect for roasting with the mushrooms)
Quantities:
As big patisson as many hungry mouths you have
As much rice as much fits into the hollowed patisson and the stomachs of the hungry ones
The amount of mushrooms depends on you
A can of the coconut milk
One onion
Process:
Cut of the top of the patisson and hollow its pulp. The skin of this vegetable is really hard, so be sure your knife is sharp enough.
Boil the rice and don't forget the golden rule: one part of rice = two parts of water –and voila you know when the rice is cooked just because there is no water left at the end.
Add some oil to the frying pan and put the chopped onion. When the onion becomes golden, add the mushrooms (can be boiled or pickled, depends on you).
When the mushrooms get roasted, add the rice and after the few minutes - the coconut milk.
When all the products in the pan become a tasty looking solid mass, the filling is ready.
Stuff the rice and the aliens to the hollowed patisson, cover with it's top and put to the hot oven.
After about an hour try any reachable inner side of the patisson and decide if it is stewed enough for eating.
Enjoy!
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