Smalhans is chef: An interview with Hans-Peter Lindstrøm (pt. 6)

Lindstroem is chef—an interview series

Today’s episode of “Smalhans is chef”, a multi-part interview with Hans-Peter Lindstrøm, is not only the final item of this food-centred series, but also the shortest (and sweetest). It’s based around the final track “Vā-flę-r”, a kind of dessert—and since treats are always great we thought it would be nice to throw in some copies of Lindstrøm’s Smalhans album. Win them below, and find previous courses here.


“Vā-flę-r” was probably the most easy to translate item on your tracklist. What goes with your waffles when you make them?

First of all: waffles in Norway are a bit different than those in other parts in the world. They’re not so crisp, not so much like a cookie. They’re much softer, kind of like a pancake. I prefer apricot marmelade or Brunost, which is brown goat cheese. This tastes very good. Butter is great, too! One of my earliest memories when it comes to food are waffles. My mother used to make them, it’s a children’s favorite—everyone likes waffles. You can’t go wrong with these!


This was the final part of “Smalhans is chef”, our kitchen-centred interview series with Lindstrøm. Join our album competition below and maybe win a copy of “Smalhans”. UPDATE, Nov 20: Competition is closed, winners have been notified.

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Smalhans is chef: An interview with Hans-Peter Lindstrøm (pt. 5)

Lindstroem is chef—an interview series

On the fifth day of Electronic Beats’ “Smalhans is chef” interview series with Hans-Peter Lindstrøm, we’re serving up a seasonal dish called “Fāār-i-kāāl” as we continue our track-by-track breakdown of Lindstrøm’s latest album Smalhans. Don’t forget to check out all four previous episodes if this is your first encounter with our kitchen-centred interview column.


You’ve already mentioned that you tend to finish your meal and eat everything rather than throwing away food, and also that some food is even better when being warmed over. This is also true for Fårikål, it’s said to be even better the next day.

That’s true! I really like this kind of food. A lot of food needs to be eaten right after you’ve prepared it. Vegetables need to be fresh and crisp, but boiling meat or carrots for a long time makes them even better. It’s very convenient when you have a busy schedule and can’t spend hours and hours on cooking when you come home. Fårikål is pretty good when you need food fast—of course you have to prepare it beforehand.

Fårikål is a kind of stew? Is it a seasonal dish or do you eat it all year long?

No, we only have it during the fall and winter time. It’s a very traditional lamb dish, probably not so common in the rest of the world. And it’s so easy to prepare: you take lamb and cabbage and boil it with water and whole pepper corns—that’s it.


Smalhans is chef” continues: the final episode of our kitchen-centred interview series with Lindstrøm will follow on Friday.

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Smalhans is chef: An interview with Hans-Peter Lindstrøm (pt. 4)

Lindstroem is chef—an interview series

Welcome to the fourth installment of “Smalhans is chef”, our interview series with Norwegian producer Hans-Peter Lindstrøm. Today it’s all about the Smalhans album track “Ęg-gęd-ōsis” and the simple dessert that goes by the same name—but we recommend that you begin with the previous three episodes of the series as a starter, just in case this is your first visit.


Eggedosis is a pretty simple and fast recipe, I’d say… it’s just egg and sugar stirred together. Do you recall your oldest memory of Eggedosis or Gogl-Mogl?

My mother used to make this for us as a dessert. She didn’t really give us much chocolate or other sweets, and she prepared everything pretty much from scratch, without prefab ingredients. So we usually got eggedosis as kids because it was fast, simple and sweet. I guess I wouldn’t like it much today.

What about your own kids?

They do like it! Often enough, eggedosis is the basis of the dough when we make a cake. They always taste everything I make before I’m finished, but as long as there’s sugar in there they usually like it.

Eggedosis is an old Russian and Yiddish dish, and the etymology of its name can be traced back to the bible and Talmud, translating to “the land of milk and honey”. This made me think of quite the opposite, namely the “milk lakes” and “butter mountains”; words that refer to the overproduction of agricultural goods in the European Union during the 1970s. How does the Norwegian population deal with food?

As far as I know there’s too much food being thrown away, just like everywhere in the world. I myself try to keep the leftovers low, or use as much as possible the next day—some food is even better a day later. But the general problem is huge, of course. The best thing to do about it is to eat up! My food is usually so good that we finish everything.


Smalhans is chef” continues: the fifth episode of our kitchen-centric interview series with Lindstrøm will follow on Thursday.

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Smalhans is chef: An interview with Hans-Peter Lindstrøm (pt. 3)

Lindstroem is chef—an interview series

Welcome to the third installment of “Smalhans is chef”, our interview series with Norwegian producer Hans-Peter Lindstrøm. We’re introducing his new, food-centric album Smalhans dish by dish, day by day. Today we’d like to turn your attention to “Vōs-sākō-rv”, the radio edit of which we’re premiering as a free download. Grab the edit below, and don’t forget to check out the first two episodes of the series.


Another traditional Norwegian dish ist Vossakorv, it’s a sausage

We actually had this yesterday. It’s really, really good, a very juicy, meaty sausage—very different from the usual hotdog. It comes from this small town Voss, at the west coast of Norway.

Is it the same city where the bottled water comes from?

Yes, they know how to brand their city!

Is Vossakorv an everyday meal?

I guess you wouldn’t eat sausages every day, but it works well as a kind of light snack.

Which connection do the individual meals have to the album Smalhans?

The titles aren’t really working titles. With instrumental music you can title them pretty much anything. I thought it might be funny to title them with different foods. But there’s no actual connection to the individual tracks, or Vossakorv in particular. It could be whatever…

We’re premiering the vocal edit of “Vōs-sākō-rv” above. The edit is a bit different from the original—especially because of the vocal. Whose voice is this?

After the recording of the album, Todd Terje helped with the final mix of the individual songs. He wanted to do a dub version of the track; we’ll be releasing this at a later point. For the dub version Todd also recorded some vocals, which I then used for the radio edit. It kind of makes sense to have some kind of singing in the radio edit, if there is some radio station who wants to play it. So this is basically Terje’s vocals.

I would have thought it was one of your children singing…

I’ve been playing it in my car for a year or so now—I’m always listening to my music when I’m driving around, especially when I’m in the process of production, and my kids have been listening to this track quite often as well. That was the piece they liked most, so it was clear that this was good radio material.


Smalhans is chef” continues: the fourth episode of our kitchen-centred interview series with Lindstrøm will be following on Wednesday.

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Smalhans is chef: An interview with Hans-Peter Lindstrøm (pt. 2)

Lindstroem is chef—an interview series

Welcome to the second part of our interview series with Norwegian producer Hans-Peter Lindstrøm. The series is focused on his new, food-centred album Smalhans—which we’d like to introduce to you to dish by dish. Following up our first instalment centered on the record’s opening track, the second installment discusses Lindstrøm’s track “Lāmm-ęl-āār” and offers a new slow food recipe for your kitchen.


Is Lammelaar the most common, traditional meat to eat in Norway?

Lamb in Norway—especially after the summer—is very cheap. Probably because they slaughter all the lambs before fall so it’s easy to get it everywhere around the country. You can buy it at every supermarket, but you also get very good local meat pretty much everywhere. Norwegian lamb has a very high quality due to the local conditions and while I don’t know too much about that, but I know that I like it very much. We always make lamb at home when it’s the season. The dish Lammelaar is very simple: it’s basically a leg of lamb. You can make it in a thousand ways. Last time I made it I roasted in the oven very slowly, it was in there for around 24 hours at 70°C. The meat gets very tender and nice by doing so. And then you have some potatoes and vegetables with it, that’s it!

So your specific Lammelaar recipe is far from being fast food …

It’s kind of slow food, and you need to do some planning and preparation. Put it in the oven, just leave it there and you don’t need to do anything. When it’s time to prepare the actual dinner, the lamb is pretty much ready. So on the one hand it’s slow food, but then again it’s fast food when you’re about to serve the meal. It’s more a Sunday or holiday kind of dish.


Smalhans is chef” continues: the third episode of our kitchen-centred interview series with Lindstrøm will be following on Tuesday.

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