Blind Testing on Search Engines

It’s not often I use anything but google, but I was trying out search results and came across this lovely blind testing tool for google yahoo and bing.

It’s so simple it’s great

you type in a search tearm, then you click vote for the one where you think it’s the best results.

I found that i was most likely to click on Yahoo, then bing then google, in that order

But when I found Yahoo Local Listings Iwas inclined not  click on yahoo.

Try if to your self and let me know how you get on and which search engine you pic the most? let me know which Search Engine Results pages you thing is the best?

Danish Kartoffel Salat / Potato Salad

Kartoffel Salat/ Potato Salad:
Ingredients for two to three persons:

Preperation time: 25mins.
Time til ready about 1h 30mins.
500g of the finest small potatoes you can find, preferredly from your own back yard, but a bag of chalottes will do.
1 dusk of Purløg ( dont know what it is called here and you cant find it anywhere so just forget it or use )
Dill, also preferredly from you garden, but again you can find it in all supermarkets.
125g of Creme Fraiche,
125g of Mayonaise, you can make it yourself, but it takes wuite some time is you dont have an automatic whisker.
a tabl spoon of French Mustard, not thesweet English one but the strong French one.
1 Charlotte Onion, finely chopped.
Salt and Pepper, the standard in all European cooking.

1. Wash the potatoes, if you where so lucky to have some in your back yard, then you need to scrub them gently to rinse all the dirt off, it you bought a bag, then it is washed, but not clean enough, clean them gently and if they are nice keep the skin on. If not just boil them.

2. Boil them for app. 7 minutes, make sure they are still hard and not all mashed. once finished pour cold water over them until they are cold and place them in the fridge.

3. Mix the Creme Fraiche with salt pepper and a tbl spoon of strong french mustard, and the mayonaise. Chop the onion in small fine pieces, and add it to the creme. Then taste it and season it with either some more creme fraiche or mustard until you find a nice taste, of freshness, summer and strong fresh salt air, add a little extra salt to make it a real danish summer effect.

3. Depending on how slow you are at chopping the dill, and the onion your potatoes should be ready now.

4. Cut the potatoes into smal bytesized sizes, sometimes it is enough just to cut them in two. Do not make them too small we ar enot making mashed summer mash.

5. Blend the potatoes with the dressing you just made and leav in the fridge until serving preferredly one day in advance, but you can eat them imediately.

6. Served them with the Warm Frikadeller you will make now.

God Appetit = Bon Appetit.


Frikadeller – Danish Meatballs – Recipe

Ingredients for two to three persons:
250g of Minced Veal
250g of Minced Pork
1 Fresh Onion, finely chopped.
1 Fresh Freerange Egg.
Salt and Pepper.
Lurpak Butter, it is really not important what brand it is, as long as it is real butter, but Lurpak is Danish though.

1. First you mix the egg with the salt and pepper to taste. Always remember to add salt and pepper to raw meat to give it taste. Then you mix in the finely chopped onion and finally you add the Pork and Veal Mince, the reason why I use both pork and veal is because otherwise using only veal would make the meat balls hard as a rock once fried, only pork would make some strange grey balls that mainly tasted of pork.

2. The mix should become a smooth mix of paste if not add a tiny bit of flour, to firm the dough.

3. You make small balls of the paste, app half a handfull, or 3×3 cms if you can’t understand the measurements then rest assured that I can’t either understand the english measurements. you should roll the balls so they are perfectly shaped.

4. Warm up some butter on a frying pan, and when the butter gets golden brown, then you gently add the balls and fry them, till they are golden brown and crisp on the outside.

5. If you are making a large portion then put them in a baking tray and cover with tin foil. before serving with the potato salad which preferredly should have been made the day before.

God Appetit = Bon Appetit.