Friday, October 28, 2011


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

So w
e 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).


fish fingers

(if you think Arial deserves a unique sauce)

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

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

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!


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 :) 

fish fillet
white wine

fish broth
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.

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

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!

Thursday, October 27, 2011

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.


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

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 

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…


Wednesday, October 26, 2011


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.

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

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

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!

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.