Here the transcript of an in-depth interview with the person behind Numer 22 and a beer. Conducted by the person behind Number 22 and a beer, because nobody else gives a damn.
Who are you?
My name is Oliver Trific, and I am a professionally trained chef, working as a recipe author and foodstylist in Hamburg, Germany. The professional side of my cooking and writing can be seen at an other location on the web..
If you are a professional, why do the pictures you post here look so crappy then?
I guess you could say it’s a concept thing. In my professional life I have even made cat food look palatable. So this is the unadorned, sometimes frightening truth about what’s around in restaurants.
Oh, its “art.” You Germans. Which leads me to my next question: If you’re german, what made you decide to pompously post in English?
I have spent pretty much half of my life in both Germany and the United States, so blogging in English comes just as naturally as German. And figuring this is supposed to be a global thing, English seemed the obvious choice.
If I may say so: It appears to be far from global at the moment. You have chosen the same WordPress theme as “Stuff White People Like.” Are you hoping that that blog’s massive popularity will some day happen to yours?
I guess its just a theme white people like. I have no idea, how a blog manages to become popular. If I did, I would be Instapundit, I guess. I don’t really care about hits to the site, as long as the visitors make use of the comments and some Number 22s from readers start rolling in, I’ll be very happy.
Where did the absolutely ridiculous premise for this blog come from?
Quite unsurprisingly, while having a number 22 and a beer. The first post on the site is the result of that meal.
So it wasn’t like you were sitting around at home thinking about how can I have really trendy, arty food blog, that kind of is like that airline food thing, but different?
Get off my case, please.
You seem to have issues.
Jeez.
Seeing as how you are a bit emotionally unstable and on edge, I’ll continue with some “safe” questions. Favorite food? Besides the Number 22. (Sighs) This is so boring…
What was that?
What? Nothing.
I heard you!
Heard what?
(Throat clearing) Grilled sardines. Wih small salad of bitter greens and some aioli.
Very European! Grilled cheese ain’t good enough for you, huh?
I really think we should stop this.
Sure. When it gets tough, run away.
We hear a microphone being ripped from the interviewee’s jacket and a door slam.
And I actually kind of like the blog.
