Wednesday, October 12, 2011

UPDATED OCTOBER 2011: Non-stop flights from Moss-Rygge Airport


Here is an updated map of non-stop flights from Moss-Rygge Airport July 2011. This map will be continuously updated. All information is based on information from airlines, airports and press, and may therefore contain errors.

Tuesday, October 11, 2011

Danish Air Transport starts three new flights from Rygge Airport


As Norwegian Air Shuttle folds up at Rygge, Danish Air Transport are ready to take over. This winter the Danish air carrier will fly to Bergen, Trondheim and Stavanger.

Large budget air carriers are relocating to airports on both sides of the Oslo Fjord. Ryanair had its main base at Torp Airport Sandefjord, but is now building up its activity at Moss-Rygge Airport. Norwegian Air Shuttle were the main player at Rygge, but is no relocating to Torp Airport. It is enough to make anyone confused.

As Ryanair operates international flights from Rygge, Norwegians move, makes room for carriers taking over the domestic flight market at Rygge Airport. Danish Air Transport (DAT) will now fly to Stavanger, starting October 31st, and will start flights to Bergen and Trondheim in January 2012.

Sunday, October 09, 2011

Hotter than hell Buffalo wings



I served Buffalo Wings at my 50th anniversary buffet. These were among the favourites of my friends. I used ready made Buffalo Wing mix bought in the US. I have found no Buffalo wing mix or sauce in my Norwegian supermarkets, but I found a recipe on YouTube the other day that shows that making you own sauce from scratch is easy.

I bought two pounds of chicken wings at my Persian butcher. I mixed the McCormick Buffalo sauce mix with oil and allowed to sit over night to extract the aromas. I poured the wings in a large bowl, and mixed in the sauce. Then I baked the wings in a hot oven (200C / 400F) for 20-30 minutes.

What was intriguing with the YouTube clip was that they prebaked the wings, then poured over the sauce, and placed the wings back in the oven.

The demonstration showed that Louisiana Hot Sauce was emulsified by a large chunk of butter, and extra heat was provided by cayenne pepper and Tabasco. No wonder these wings burns through your intestines.

I will buy more Buffalo wings mix when I go to the US, but I will also try the sauce as demonstrated on YouTube. Next time I will bake the wings in two operations as well, to see whether I can get even closer to the delicious Buffalo wings served in the US.

For the dipping sauce. I made my own mayonnaise, mixed in sour cream, salt, a little mustard and mixed well. Then I mashed a mild blue cheese in the sauce, before I placed it in the refrigerator to infuse over night.