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 

Quantities:

Avocado Tapenade:

1 avocado, 1 tablespoon of lemon juice, a pinch of salt and black pepper
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.

Enjoy!

Palemonas

Lithuanian philology specialists' tongues

If the original lithuanian font Palemonas would be a taste, it would remind us of a very lithuanian profession – the lithuanian philology specialist. This is because this lithuanian nationality font created in six people team (led by Vladas Tumasonis) was meant to satisfy special lithuanian language needs. Clear diacritic marks put where needed and made as clear as possible – just perfect to illustrate our language! Palemonas was created in occasion of 100 years of recovery of lithuanian press.

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!

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 

Vote HERE: http://www.pravda.lt/post/Rink_Naujokus_2011_Dizainas-9428

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

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… 

Enjoy!

Georgia

It's all about Aliens

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.

Inredients: 
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!

Helvetica Neue Ultra Light

Ultra Light as a fine sliced champignons carpaccio

If Helvetica Neue Ultra Light would be a flavor, we would discover it in a light dish with the ingredients cut into the strips - a recipe would be simple but gourmet.

This time the taste of the champignons carpaccio with rucola suggested us that it is nothing else but Helvetica Neue Ultra-Light! And that's how it was decided. 

This hair thickness font as well as all the Helvetica Neue family was created in 1983 adjusting the old Helvetica with some new alphabet heights, widths and thicknesses. The leader of a this study was Wolfgang Schimpf together with his assistant Reinhard Haus, project manager René Kerfante and design consultant - Erik Spiekermann.

Ingredients:
champignons
hard granular cheese (such as Parmigiano Reggiano or similar)
rucola
lettuce
wine vinegar or lemon juice
olive oil
salt
pepper

Quantities:
Equal parts of rucola, lettuce and champignons, meanwhile cheese makes the dish less dietetic, so unless you aren't Winnie-the-Pooh, consider how much of it you can afford.

Process:
Chop champignons into super thin slices so that you can see the sunshine through it. The same rule applies to the cheese.
Rip salad leafs in a bite-sized shreds, add rucola, and place champignons on the top of pile. Sprinkle everything with wine vinegar and olive oil, add some salt. Mix it with your hands to evenly distribute the seasonings, and add the cheese.

Enjoy!

Arial

If Arial would become a flavor, it would taste very similar to Helvetica, but not so delicate

So we thought to have some fun with Arial and Helvetica by cooking very similar products. But… if for the preparation of Helvetica we've chosen the fish fillet, for the honor of Arial we took some ready-made fish fingers. 
And although we had all the products for a very special fish-finger-suitable sauce (and we strongly recommend to try it - it is simple and super tasty), the last minute we've changed our minds and for the sake of the historical justice covered the tiny fish fingers with the Geneva sauce bedding. 

Through all this we wanted to illustrate the history, that even though Arial was created by the team of 10 people in 1982 (supervised by Robin Nicholas and Patricia Saunders), and stated that the font was created on a basis of the Monotype Grotesque, it was obvious that the alphabet was just too similar to the perfect Helvetica, created two decades ago. 

Doesn't this look like a fish but not a fish hidden under the delicious sauce??
Moreover, to create a font is a long and hard work (like stewing the fish filet in the wine), meanwhile to adapt something already created is a much simpler task (as simple as to fry some fish fingers).

Voila!

Ingredients:
fish fingers

sauce:
(if you think Arial deserves a unique sauce)
dill
horseradish
mayonnaise

or see Geneva sauce (if you don't think it deserves something unique)

Quantities:
The amount of the fish fingers depends on your hunger and your attitude to the junk food.
The same goes with the sauce.

Process:
Add some oil onto preheated cooking pan, put the fish fingers in it. Bake until one side gets roasted, turn and roast the other side.

If you are preparing our horseradish-mayonnaise sauce, then the proportion of the ingredients is important: mix the horseradish with the same amount of the mayonnaise, and then add dill (as much as you want).


Enjoy it!

Helvetica

Welcome to Switzerland! 

If Helvetica would be a flavor, it would taste as something really swiss. Well, of course, the first thing we thought about was the violet cow. However, our ideas were guided by the historical facts of a strong parallel between Helvetica and Arial. Why? The answer is here. And so, the fish with swiss Geneva sauce suited here perfectly.

We've chosen this sauce not only because the font was created exactly in Swiss by Max Miedinger and Euduard Hoffmann in 1957, but also due to the fact that the Latin meaning of Helvetica is the name of this country.

P.S. the more precise (unlike us) you arrange the dish in the plate (so that the emptiness and the fullness, the straight lines and all such details would be important), the more you can call this dish Helvetica :) 

Ingredients:
fish fillet
white wine
rice

sauce:
fish broth
butter
flour
egg (may be, may be not)

Add some spices to the fish and the sauce according to your taste - we recommend salt, pepper, thyme and oregano.

Quantities:
The type and quantity of the fish is of your choice.The sauce from following ingredients is for 4 persons, so if you're planing to eat alone divide the quantities by 4, not to waste food and not to feel too full.

a glass of white wine
0.5 liter of fish broth
100g of butter
two table spoons of flour
the quantity of rice depends of how much of fish you are preparing, and how big is your stomach

Process:
Rub in the fish fillet with salt, generously add some spices and place it into a baking dish. Pour glass of white wine, cover it with baking foil and put it in the owen.
In the meantime prepare the Geneva sauce. Slowly heat a half of the butter in the pan, and when it melts add the flour. Stir it good and wait till it becomes brownish. Then add the fish broth (you can make it from the fish parts left after disemboweling it. Such as as head, bones etc.) 
Boil and stir for another 10 minutes, then add the remaining butter. If you decide that your stomach would like a raw egg in the sauce, then add it also. (We had a bad feeling about it, so this idea was left behind even though you see an egg among other products in the first photo).
When preparing the rice do not forget the golden rule: one glass of rice = two glasses of water. You won't have any doubts whether the rice is cooked or not, because when it's prepared there will be no water anymore.

Take the fish out of the sea of a hot wine and put it into the plate, add rice and cover everything or only the fish with the Geneva sauce. If you miss some colors we recommend some capers and dill.

Enjoy your meal!

Comic Sans

You'll be as big chef cooking marshmallows, as a cool designer using Comic Sans

If Comic Sans font would be a flavor its sweatness would make our hearts melt. In addition, with our tongue and teeth we would feel soft, viscous mass. Who are they, american movie heroes on the wooden sticks at the fire place among the camping friends??
Yes, marshmallows!!

And the marshmallowish letters were created in 1994 by american Vincent Connare in order to imitate the fonts used in the comics books for decades.

Ingredients:
Marshmallows

Quantities:
the sadder you are (the more sugar your organism is demanding) the more you need!

Process:
Put marshmallow one a wooden stick and roast it over the open fire. The fire source could be anything like the fire place in a camping, the candle at home, your mom's owen, or a special blow torch.
Marshmallows catch the flame very quickly, so be careful and turn it over the flames all time while roasting.

As you can see in the last photo, our result is not a perfectly roasted marshmallow. This happened because of the weakness of our fire which is not so suitable for this culinary masterpiece…

Enjoy!

Times

Times - traditional as fried eggs

If the Times font would be a flavor, it would taste as a traditional british breakfast - fried eggs with bacon!

Why? Because Times was created (supervised by Stanley Morison and drawn by Victor Lardent) in 1931 for the newspaper The Times and for decades every morning this font was being gulped down by the eyes of the british families while eating fat fried eggs with the pig strips.

Ingredients:
eggs
sliced molded white bread
super fine sliced dried, salted or smoked bacon 

some spices by your taste – we recommend black pepper and salt

Quantities:
You will need as many bread slices as many eggs you wish to eat.
How many bacon slices you need depends whether you are currently on a diet or not. The more – the tastier!

Process:
Firstly, cut out squares of crumb from each bread slice.
Add some oil to the frying pan, and put the bread frames and crumb squares. Slightly fry and turn. Punch one egg into each of the bread frames.
Fry a little bit more and take out the bread crumbs. These toasts are now ready to go to the plate.
Cover the pan and depending on your taste, liquider or firmer yolks you like, keep it like this for the time needed.
When you see that the dish is about to be ready, add some bacon strips. Once these get crisp and smell that you can not resist not eating them, move the entire contents to the plate next to the bread toasts.

As you can see from the photo, we decided to make some black tea next to it. For the sake of historical justice it could have been with milk, but our stomachs frowned from the combination of milk and bacon, so this idea got rejected. Anyway, the dish is valid with no tea as well. 

Enjoy!