Master chef Frede and souchef Jonathan preparing langusome for dinner together with a fantastic lobster consume, burnt cauliflower and lentils ragout.

EGRIP Michelin Restaurant

To be at EGRIP is like eating at a Michelin restaurant two times a day. Our master chef Frede is simply spoiling us by preparing the most fantastic food for lunch and dinner. Today Jonathan was his souchef. Dinner tonight was langusome with lobster consume, burnt cauliflower and lentils ragout– with fresh baked bread off course. Dessert was vanilla ice cream with rum truffles. EGRIP’ers all agree that this at least at Michelin level. Perhaps the Michelin jury would like to come and test the food (9 August)?

What we did today

1. Drilling 20.1 m of ice core and retrieving 56 kg of slush through filtering.
2. Logging of main core, depth at 19.00 today: 1599.82 m.
3. Processing bag 2752 in the science trench.
4. Measurements in isotope laboratory to bag 2426.
5. Measurements in physical properties to bag 2696 and on volume sample 2221.
6. Water vapour sampling and measuring.
7. GPS measurements SE of camp.
8. Using the Jiffy drill to drill a 8 m deep hole into the drill trench
9. Removing snow around the ventilation tubes in the drill trench
10. Finalized the maintenance of the skidoos for the long GPS trips.
11. Preparing a form to unify information from drill runs.

Ad 8: A new ventilation shaft is established through the hole connected to the vacuum cleaning system.

Weather: Overcast in the morning, but clearing to blue sky after 15:00L. Temperature between -22 °C and -8 °C. Wind 4-8 kt from 270T (W)

Camp population: 32

FL, Dorthe Dahl-Jensen