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Konsol•|•Online. Sauces. A bridge from Italian cuisine to French cuisine. Sauces Entry Level In French cuisine, the mother sauces also known as grandes sauces, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. Different classifications of mother sauces have been proposed since at least the early 19th century. The most common list of mother sauces in current use is Béchamel sauce : White sauce, based on milk thickened with a white roux. Espagnole sauce : Brown sauce based on a brown stock reduction and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh). Tomato sauce : In addition to tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. Velouté sauce : Light colored sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety". Mayonnaise sauce : Emulsion of egg yolk, oil, and lemon juice or vinegar. Hollandaise sauce : Warm emulsion of egg yolk, melted butter, and lemon juice or vinegar. Hollandaise sauce is traditionally served with salmon. To cook the salmon, check out this episode on Prime Video. Another technique is broiling (overhead oven grill element) Others would steam (salmon bellevue) it or even cook it in a pan with water. Skin fish are particularly good for pan-frying. A narrow but not too deep cut in the middle of the skin side helps to let some steam out so it won't bend. If you serve skin fish, make sure the skin side is upwards on the plate or chefs go waco. Mousseline Sauce Mousseline Sauce is a luxuriously rich derivative of Hollandaise sauce. Whipped cream is folded in at the end to create an extremely "light", fluffy and elegant sauce. Béarnaise sauce : A classic French sauce, a "child" of Hollandaise sauce, made with clarified butter, egg yolks, and white wine vinegar, and flavored with shallots, tarragon, and chervil. It's known for its creamy texture and rich, slightly acidic taste, and is traditionally served with grilled meats, particularly steak. The egg yolks need to be heated to 85°C/185°F to best bind to the butter without the sauce separating. A stick blender is fool proof, but it won't make the sauce as fluffy as if whipped constantly and quickly with a balloon whisk. Sauce blanquette A classic French sauce that goes perfectly with fish and white meat, made with eggs, butter and broth. Nantua sauce A classical French sauce consisting of a béchamel sauce base, cream , and crayfish butter, along with crayfish tails. Tartar sauce A cold sauce made from mayonnaise, egg yolk and chives. In modern cooking, however, parsley, white wine vinegar, capers, mustard or finely chopped pickles are generally added. Tartar sauce is similar to remoulade. It is often used with breaded food or chicken. Some would also make it as a salty-dill flavored condiment with a touch of horseradish, for all fried foods and fish. Gastrique sauce Caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces. The gastrique is generally added to a fond, reduced stock or brown sauce. It is also used to flavor sauces such as tomato sauce, savory fruit sauces, and others, such as the orange sauce for duck à l'orange. The term is often broadened to mean any sweet and sour sauce, e.g., citrus gastrique or mango gastrique. An agrodolce is a similar sauce found in Italian cuisine. It is different from the Belgian sauce base of the same name, which consists of vinegar, white wine, shallots, tarragon stems, bouquet garni, and peppercorns. Red Wine Sauce First things first. The time ro reduce a wine sauce is between 3-30 min. Whiskey Sauce Without bragging, I'm worldclass champions league when it comes to whiskey sauce, come back later! Korean Sauce Tteokbokki sauce Made with gochujang (Korean chili paste), raw sugar, corn syrup, minced garlic, soy sauce/fish sauce etc. Japanese Sauce While so-su sauce (コース) is a general term for Japanese sauces, of which tonkatsu sauce is a specific type. Teriyaki Sauce Basically, a soy sauce with a sweet, salty and umami-rich taste often used in wok meals like Teriyaki chicken. Don't be ashamed of drowning your dish in Teriyaki, it's pretty common and very addictive. Tonkatsu Sauce / Chicken Katsu Middle Eastern Sauce Tahini sauce Sesame paste/Soybean paste Chinese Majiang Sauce Hoisin Sauce Royal Sauce Ingredients: ketchup, mayonnaise, mustard, and some spices with a backdrop of tangy onion and garlic. Together with this, the sauce layers sweet tomato and tart vinegar. It is what you want it to be. Italian Sauce Alfredo sauce. A classic Italian creamy pasta sauce folded into cooked pasta, typically Fettuccine Alfredo. Spanish Sauce Romesco sauce. A sauce to be eaten with fish. Made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and nyora peppers (a sun-dried, small, round variety of red bell pepper). Béchamel sauce Ingredients Béchamel sauce, also known as “besciamella” in Italian. -A bridge from Italian cuisine with lasagna bolognese to French cuisine. Béchamel sauce is one the five mother sauces in French cuisine, besides the daughter sauces too. Basically, a Béchamel sauce is white sauce as the foundation. -Adding cheese to it and you get a cheese sauce -Adding white wine to it and you get a white wine sauce -Adding parsley to it and you get a parsley sauce Entry level to international cuisine Dishes △ 1. Starter 2. Main course 3. Dessert 1. Starter 1a) French onion soup with croutons or 1b) Russian борщ soup with beetroot and other vegetables. 2. Béchamel, Hollandaise & Bernais sauce. French Cabaret Lounge Music Swedish Cuisine Yuletide Being a serviceman in the army serving abroad having a Swedish cook, I learned that Danes are picky about their food, not special forces material. All I wanted was to be part of the Swedish Kustjägarna! Swedish inspired cinnamon sauce Swedish inspired cardamom sauce (kardemumma sås recept) Scandinavian Cabaret Lounge Music Back to Top

Konsol•|•Online. Phrase Book. A glossary for visiting a foreign country, listing useful expressions in the language of the country together with their equivalent in the visitor's own language. Phrase Book Glossary Metrics/Abbreviations Convert Cup (US) to Deciliter Tbsp. or Tbs. (Tablespoon) | Tsp. (Teaspoon) Oz. (Ounces) | 1 Oz. = 28.34952 gram (g. or gr.) 4 Oz. (Quarter Pounder) Bud | Knop Bulb | Onion bulb Msk | Swedish, tbsp. Pinch | Knivspids Package (Pkg.) | Pakke (Pk.) Pieces (Pcs.) | Stykker (Stk.) Sprigs | Kviste Utensils 1. Cookware 2. Bakeware 3. Dishware 4. Kitchenware 5. Tableware 6. Glassware 7. Silverware 8. Flatware Burgers △ 1. Coated Aluminium Skillet (Medium Heat) 2. Iron Cast Grill Pan (High Temperature) 3. Griddle Pan (High Quantity Industry) Art of cooking △ 1. Creation 2. Experimentation 3. Improvisation Dishes △ 1. Starter 2. Main course 3. Dessert Minced Meat △ 1. Svinekød (Krebinetter, paneret) 2. Gris/Kalv (Frikadeller) 3. Oksekød (Hakkebøffer) Pronunciation (not spelled pronounciation like in pronounced): You have dinner in a diner (a dining restaurant) SEAFOOD Anchovies | Ansjoser. Check out the so-called Asian salts - fish sauce here . Blue mackerel | An Indo-Pacific mackerel also called Japanese mackerel Brine | Saltlage. A way to keep fish salty without adding extra salt. Catfish | Havkat Cod | Torsk Crayfish | Krebs. A nocturnal freshwater crustacean that resembles a small lobster and inhabits streams and rivers. Cured fish | Lage. Preserve meat, fish, or animal skin by various methods such as salting, drying, or smoking. Freshwater fish | Usually have a very earthy taste over saltwater fish. Haddock | Kuller. Related to the cod. A popular fish of great commercial value but may be difficult to cook. Halibut | Enten hellefisk eller helleflynder, der er markant større. Begge er en fladfisk. Horse mackerel | Considered to be of inferior quality to mackerel. Langoustine | Also known as Norway lobsters, are smaller than typical lobsters and are more closely related to shrimp. Lox | Tyndt skåret laks, der er blevet saltet eller røget, ofte serveret på bagels med flødeost, løg og kapers. Det er en populær ret, især i jødiske delikatesseforretninger. Monkfish | Havtaske. A bottom-dwelling anglerfish of European waters. Murray cod (Murraybars) | A large Australian predatory freshwater fish. Oysters | Østers. Check out the so-called Asian salts - oyster sauce here . Prawns | A marine crustacean that resembles a large shrimp, many varieties of which are edible, lately seen as Torpedo prawns, which is battered prawns resembling a torpedo. Scallop | Kammusling Sea bass vs. Freshwater bass | Havaborre vs. Ferskvandsaborre Shellfish | Skaldyr Trout | Ørred. A freshwater fish of the salmon family. If it looks like salmon but it's not, then it's probably trout. Accordion potato | Hasselbackkartofler er den korrekte betegnelse for de trekvart gennemskårne olie- eller smørbagte kartofler. Ikke Hasselbagte kartofler. Retten er opkaldt efter den svenske restaurant Hasselbacken i Stockholm, hvis historie kan føres tilbage til 1700-tallet. Ideen med at gennemskære kartoflerne skulle efter sigende være opstået i 1950’erne, fordi man på den vis kunne lave bagte kartofler hurtigere. Tip: You can place two chopsticks on each side of the potatoes to avoid cutting them too deep. Agave | A type of syrup Aioli | Mayonnaise seasoned with garlic (Spain, Italy, France, Mediterranean cuisine) Almond | Mandel Apron | Forklæde Arrowroot | Pilerod (bruges som smagsneutral jævning til supper og saucer) Arugula salad | Rucola salat Baby onions | Also known as button onions or pearl onions (perleløg) Bagel | A dense bread roll in the shape of a ring, made by boiling dough and then baking it. Baking sheet (metal tray) | Bageplade til ovn Basil | Basilikum Batter | A mixture of flour, egg, and milk or water used, for making cakes or for coating food before frying Bay leaves | Laurbærblade (used during simmering, but are inedible, must be removed before serving) Beech smoked | Bøgerøget (eg. bacon) Beetroot | Rødbeder Bell Pepper | Peberfrugt Blackcurrants | Solbær Bland dish | Intetsigende, kedelig ret (food for thought, unforgivable vs. unforgettable) Bold flavors | Dristige smage Bread roll | Rundstykker, boller, flûtes o.l. Breadcrumbs | Rasp Breaded (breadcrumb coating) | Panade (panering) Brisket | Bryst Broccoli florets | Broccoli buketter Broiling | Grillning Broth | Bouillon Butter curler | Smørkrøller Cannoli | Sicilian pastries (dessert) consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta cheese. Cast iron grill pan | Støbejern grill pande Caster sugar (superfine sugar) | Strøsukker Cauliflower (a cabbage) | Blomkål Celeriac also called celery root, knob celery, and turnip-rooted celery | Knoldselleri vs. Bladselleri Celery root | Knoldselleri Celery stalk | selleristængel Ceps | A mushroom with a smooth brown cap, a stout white stalk, and pores rather than gills Chowder | A rich soup typically containing fish, clams, or corn with potatoes and onions Chutney | A spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India Cilantro | Koriander Coarse salt | Groft salt Coarsely chopped | Grofthakket Colander | Dørslag Coleslaw | Sliced raw cabbage mixed with mayonnaise and other vegetables, eaten as a salad. Concoction | Sammenkogt Condiment | Tilbehør eller Krydderi Confit | Duck or other meat cooked slowly in its own fat Cottage cheese | Hytteost (fx. Ricotta, men ikke Mascarpone) Courgette | Squash Crinkle-cut fries | Bølge skåret pommes frites (for oven use) Crocante | Crunchy, crisp Cruet | A small container for salt, pepper, oil, or vinegar for use at a dining table Cuisine | A style or method of cooking, especially as characteristic of a particular country, region, or establishment. Culotte or Cuvette | The large muscle going from the rump to the knee of the back leg. Cumin | Spidskommen Curd | Ostemasse Custard | A dessert or sweet sauce made with milk, eggs, and sugar Cutting board | Also called a chopping board Diced onions | Løg skåret i tern Level of doneness: Rare | Medium Rare | Medium | Medium Well | Well Done Dainty | Fastidious or difficult to please, typically concerning food. Dairy | Mejeriprodukter (flødeost, creme fraiche, etc.) Dough | Dej Dredge | Sprinkle food with a powdered substance, typically flour or sugar. eg. "Dredge the bananas with sugar and cinnamon." Dressings vs. Dippings Drizzle | sprinkle, stænke Eba | in West African cuisine a dough made with boiled cassava meal and typically shaped into round or oval mounds. Elderberries | Hyldebær Embers | Gløder fra grillkul Farm-to-table | Fra jord til bord Feast | Festmåltid Flabby flesh | Soft, loose, and fleshy. About poultry's skin not being crisp Foie gras | A delicacy in French cuisine made of the liver of a duck or goose fattened by gavage (force feeding). The production of it is illegal in Denmark. Fronds | Blade Game meat | Wild animals and birds that are hunted and eaten Ganache | A whipped filling of chocolate and cream, used in desserts such as cakes and truffles Garlic cloves | Hvidløgsfed | Knoblauchzehen Garnish | Garniture. Decorate or embellish food Gherkins | Cornichoner Grated cheese | Revet ost Gravy | A sauce made from cooked meat juices together with stock and other ingredients Griddle pan | Stegeplade Grill grate | Grillrist Grits | Gryn Ground beef | Hakket oksekød Haggis | A Scottish cuisine Haricots verts | French, thin, green beans, also called "snakes" Hasselback potatoes | A Swedish version of a jacket potato scored and baked in the oven Heirloom Tomato (US) | Heritage Tomato (UK) | Beefsteak Tomato | Bøftomat (DK) Horseradish | Peberrod Icing | Glasur Jerked beef | Lean beef cut into strips and dried in the sun Jerk seasoning | The technique of poking holes in the meat to allow the spices to permeate. Juice groove | Saftrille. A feature on some cutting boards making it more difficult to clean after use. Juicy | Saftig Julienne | Fransk. Fx. en Julienneskære-kniv til carrots julienne, celery julienne, julienne fries julienne cucumbers, etc. Lard | Svinefedt Lasagna | Lasagne Lentil | Linser Loin | The part of the body on both sides of the spine between the lowest ribs and the hipbones Lukewarm water | Lunken, håndvarmt vand Lumpy | Klumpet Marinated veal steak | Marineret kalvesteak Meat loaf | Farsbrød (Forloren hare) Nutmeg | Muskatnød Pan seared | Fried quickly at a high temperature so as to retain its juices in subsequent cooking Pantry (Food pantry) | Spisekammer Peanuts/Peanut butter | Typically used in Asian cuisine Peeled potatoes | Skrællede kartofler Parsley | Persille Patty | Hakket oksekød burger bøf Pearl onions | Perleløg Peri-peri mayo | A mayonnaise with four ingredients (peri-peri sauce, mayo, garlic powder and smoked paprika) Pestle and mortar | Morter med støder Pickled | Syltede eller lage Plantain | A firmer sort of banana, less sweet and more unripe and harder to cut, used for cooking. Poached eggs | Pocherede æg (vandbad med eddike for at undgå at de bliver for tynde) Porridge | Grød Potato masher | Presse-purée| Kartoffelmoser/Kartoffelstamper (nyt: kartoffel riser/kartoffelrøser) Potato wedges | Kartoffelbåde Poultry | Fjerkræ Pressure cooker | Trykkoger 120°C/248°F. Produce | 1. Verb: To produce | 2. Noun: Agricultural and other natural products collectively Pumpkin | Græskar Puree | Puré Relish | A condiment eaten with plain food to add flavor eg. use salsa as a relish with grilled meat or fish Ratatouille | A vegetable dish made of onions, zucchini, tomatoes, eggplant & peppers. Fried and stewed in oil, sometimes served cold. Reduced red wine | A sauce made by simmering and thickening red wine in cooking Rennet | Osteløbe (enzym) Ribeye | A cut of beef from the outer side of the ribs Ricer | Riser, eg. a potato ricer Rind | Skorpe Rising time (dough ball) | Hævetid (dej) Rolling boil | Bulderkoge Rolling pin | Kagerulle Rump steak | Rumpen af tyksteg, cuvette og culotte Salsa roja (Spanish pronounced roha) | A red salsa sauce (could also be green, white or brown) Savory | Velsmagende (salty or spicy rather than sweet, eg. the use of salted caramel in pastry) Scallions | Forårsløg Schmear (Germanic) or smear | Eg. to smear or spread butter or a low-fat cream cheese Scotch bonnet | A variety of chili pepper Scrambled eggs | Røræg Scrumptiously | Lækkert Shallots | Bananformet skalotteløg, anvendes i Bearnaise sauce Shiso leaves | Bladmynte (Perilla), typisk anvendt i Kinesisk/Koreansk køkken. Simmer | Simre (of water or food) stay just below the boiling point while being heated Sirloin | Mørbrad Skewer | Spyd Skillet | Stegepande (Aluminium) Slivered onions | Hakkede løg Soy milk | Plant-based made from soybeans and water that is used as an alternative to cow's milk. Spatchcock | Split open a poultry or game bird to prepare it for grilling Splitting | Skiller. Cook at the lowest temp. (60° C) to avoid eg. bearnaise sauce from splitting. Spring rolls | A Vietnamese variant of China rolls. Strained | Siet, fx. er vallen siet væk i græsk yoghurt for en tykkere konsistens. Stew | Gryderet Stir fry | fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly Soggy (soup) | Gennemblødt, anti-crisp Stock | Fond (eg. a fish or chicken stock) Succulent | Tender, juicy, and tasty Taco | A traditional Mexican taco made of a rolled and folded, filled corn served on a flat tortilla. Another traditional variation is the taco dorado (deep-fried taco), where a filled tortilla is rolled up and fried until crispy. When you eat taco/tortilla you don't turn it with your hands, you turn your neck/head to take a bite sideways. Tangy pickles | Syrlige syltede agurker Tamarind | Asian cuisine. Used to make sauces like tamarind chutney. Tarragon | Estragon Thyme | Timian Tinfoil (Aluminum foil) | Stanniol, alu-foilie, sølvpapir (one side is shiny, and the other is matte) Tortilla | A flatbread, traditionally made from cornmeal or wheat flour (modern). In Spanish, "tortilla" means "little cake". Turkey | Kalkun Turmeric (plant of the ginger family) | Gurkemeje Turnips | Majroer Veal steak | Kalvesteak Venison | Vildtkød. Meat from a deer Vinaigrette | Salad dressing of oil, wine vinegar, and seasoning Whey | Valle. The watery part of milk that remains after the formation of curds (ostemasse). Whisked egg | Pisket æg White onions | Salatløg Yellow onions | Gule Zittauerløg Zest | Only the colored thin outer peel of citrus, orange and lemon, since the white part under it taste bitter. Zester | A utensil to scrab the zest off with Expert timing (Preheating) △ 1. Mini oven to 200°C/392°f (11-12 min.) 2. A middle-sized stainless-steel pot of water for potatoes, rice or pasta @max. temp. before middle temp. (8-9 min.) 3. cast iron grill pan @max. temp. before middle temp. (2-3 min.) 4. A coated aluminium skillet? I'm so ignorant that someone had to tell me that the embossed edges on a coffee filter should be folded, after brewing coffee every day for over 35 years. A fresh coffee filter can also be used to clean your television without scratching the screen. The coffee grounds can also be used to scrub your pots and pans clean. Back to Top

Konsol•|•Online. Mind mapping using the versus approach. A list of absolute vs. relative examples. The Versus Approach Absolute vs. Relative Definition: A combination of statements, ideas, or features of a situation that are opposed to one another. The versus approach helps to categorize and build better archives, catelogs and artificial intelligence. #Lv2 Two lines aligned together with an angle enumerates the way number 2 is written. The way numbers are written are symbols and key to understand the numeral symbols to look for in the ultimate toolbox. #Duo #Dual #Duality 2. Re-entry angle 2. Angle of entry 2. Angle of incidence 2. Angle of deflection 2. Angle of attack 2. Downward angle 4. Right angle (90°) 4. Rectangular ∠ Hoaxter angle ∠ Personal angle Danish examples 2. Skudvinkler 2. Indfaldsvinkel 2. Udfaldsvinkel 2. Krængningsvinkel Two Sides Both sides (#Lv3 both/and bot #lv2 either/or) Bright side vs. Dark side Upside vs. Downside Left side where nothing is right vs. Right side where there's nothing left Flip side (also the less important side of a pop single record; the B-side) Left side/Right side Otherside/Other side Positive side Side effect Sideline (#lv1 line ) Sideshow Wrong side of Heaven, Righteous side of Hell It was written that the Lord Jesus should have said, I will throw you into a valley of despair vs. prosperity. #Lv2 Is an axe that cleaves the mind. The divergence could either be with withdrawn or added to find the geographic course depending on earth's polarization towards the sun. One year the divergence might be withdrawn, and another year added instead depending on how far you are [located] from the poles. Find the true course, some call it the curse of the sun and the moon One thing is to get lost in the outside world, another one is to get lost in the inner universe. Woe, to you if you look at the stars on the other side of the equator/hemisphere where you use to live. #Lv0 Survival in nature #Lv1 Survival in culture #Lv2 Choices #Lv2 Clichés (the lack of #lv1/11 being original. You need a rifle to prove that you are a man, since you already took on a woman to prove your manhood). List of logic gates to explain why you end up lonely on #lv12 because you had to exclude everyone to become an #lv11 individual: AND, OR, XOR, NOT, NAND, NOR and XNOR Choices only lead to changes, while changes are no good There are no answers, only choices Whatever you choose to believe in becomes the truth #Ping vs. #Echo [chamber] resonates RADAR vs. SONAR [#Echolocation] (AKA Bat RADAR) #Root vs. #Roof (#Rook in-between) Either/Or (instinct) vs. Both/And (intellectualization) Simplicity vs. Complexity Pros vs. Cons Choices vs. Changes (changes are no good, nevertheless inevitable) Continuity plan (safe & sound) vs. Contingency plan (take a possible future event or circumstance into account) //////////////////////////////////// // Mathematical science // /////////////////////////////////// Even numbers (0,2,4,6,8) vs. Odd numbers (1,3,5,7,9) Integrate vs. Differentiate Numerology vs. Mathematics ///////////////////////////// // Physical science // //////////////////////////// UFO vs. UAP (Unidentified Aerial Phenomena in 5 categories: Airborne Air Clutter, Natural Atmospheric, Foreign Adversary Systems, Classified Developmental Programs, Other) Science fact vs. Science fiction (Sci-Fi) Cause vs. Effect {Combination} effects (I will take no responsibility as a politician) Wave theory vs. Particle theory (physics) Convex vs. Concave (Prism /△) Chaos vs. Cheops (Also: CHaracterizing ExOPlanets Satellite) From Chaos vs. To Culture (#Transformation ) Is Chaos evil? vs. Chaos keeps life interesting Infinity vs. Eternity Light of eternity vs. Infinity of darkness Nocturnal vs. Diurnal Infinite pasts vs. Infinite futures (entangled ∠) Refraction vs. Reflection Explosion vs. Implosion Fusion vs. Fission Deviation vs. Navigation Divination vs. Navigation Magnetism vs. Magianism Geographical North vs. Magnetic North True horizon vs. Visible horizon Helix vs. Vortex Prograde vs. Posigrade /////////////////////////////////////////////// // Bio-Chemical & Food science // ///////////////////////////////////////////// Flora vs. Fauna Cold CNO cycle vs. Hot CNO cycle (HCNO) Epidemic vs. Pandemic Crossing genes or concepts vs. Cloning (is a virus and spreads six times faster) Freshwater vs. Saltwater Sodium vs. Potassium (Osmosis, reverse Osmosis) | Sodium lowers the heart rate, potassium increases the heart rate. Calcium vs. Magnesium | Calcium increases blood pressure by constriction of blood vessels, Magnesium decreases it. Salt vs. Sugar Sea salt vs. Table salt Chlorophyll vs. Hemoglobin Aluminium vs. Copper (cast iron and alloys) Pressure cooker vs. Slow cooker (crockpot) Crispy (Dry food) vs. Soggy (soup) Vegan vs. Vegetarian Wiener pølser vs. Wienerschnitzel Grilled cheese vs. Caramelized cheese Chicken breast fillet vs. chicken drumstick fillet Pickling vs. Fermentation Danish examples Soldaten vs. Heksen (German: Pilz Hexe, Kitchen witch) Krager vs. Ravne Krager vs. Gråkrager Andefødder (Måger) vs. Kragetæer Havmåger vs. Hættemåger Ringduer vs. Tyrkerduer Løvtræer vs. Nåletræer /////////////////////////////////////////////////// // Metaphysical / Religious science // ////////////////////////////////////////////////// Meta vs. Para Social science (8H) vs. Pseudoscience (9H) Nature vs. Culture Abomination by nature vs. Aberration by culture Intellectual vs. Practical Mortal world vs. Divine world Religion vs. Spirituality Qualitative identity vs. Numerical identity Clichés vs. Cultural stereotypes Logic vs. Intuition Phenomenal vs. Perception Phenomenal world vs. Numerical universe Phenomenal universe vs. Numerical world New World Order [N:W:O] vs. Universal Order Outside world vs. Inner universe (the #void) Cowboy vs. Indian Lone wolf vs. Wolf pack Getting lost in the woods vs. Losing your mind in the woods (Trans-)Metropolis vs. Nekropolis (Necropolis, also Centropolis) Spotlight consciousness vs. Lantern consciousness (psychology) The veil is down vs. The veil is up Exoteric (Outer circle) vs. Esoteric (inner circle) Cloud Gods vs. Sun Gods God vs. The Devil (Son of the Sun, Emperor) Animistic (Old Testament) vs. Dynamistic (New Testament) (Holy Spirit ) Religion (cynicism ) vs. Politics (criticism ) Ceremony vs. Ritual Matriarch vs. Patriarch Angel vs. Angle ∠ (explaining biblical astronomy to children and common man) Paranoia vs. Paranoid Sociobots vs. Sociopaths Stupidity vs. Spirituality Prodigal vs. Salvation Friends vs. Fiends Freunde (Freude) vs. Feinde (German, English: Fiends) Free will vs. Predestination (Calvinism ) Nobody vs. Somebody No one vs. Someone Are you in vs. Are you out? Real vs. Surreal (spiritual realm) Arrogance vs. Humility Humble vs. Pride Reside in mind vs. Reside in body Love vs. Sex Sex vs. Gender (Danish does not distinct between: Køn vs. Køn) Childhood vs. Manhood Bachelor vs. Marriage Monastery vs. Monarch Normies vs. Outcasts Professional skills vs. Social skills (#lv7 leadership ) Sociopath vs. Sociobot (Я твою слуга. Я твою работник ) Alcoholic vs. Workaholic Upper vs. Downer drugs Lost within vs. Lost without Lonely planet vs. Lost in space (The #void, de•|•couple from the world bit-by-bit) Loneliness vs. Oneness ( Taoist cosmology ) ; Wholesomeness (Chastity ) Loneliness vs. Freedom Avoiders (ignorance is bliss) vs. Seekers (truth is painful) Astronauts (Космонавт) vs. Aquanauts (isolation) Patch vs. Badge Cats vs. Dogs (increase your popularity on the social media platforms) Local congregations vs. Regional conventions Danish examples Landsby-tosser (Hillbillies) vs. By-galninger (Rednecks) Halvhjertet indsa ts vs. Hel-gardering ////////////////////////////////// // Astrological science // ///////////////////////////////// 360° degrees (fixed) vs. 365.25 (average calendar days) Navigation vs. Divination (predictive astrology) Prophecies vs. Predictions (profections) Modern astrology vs. Traditional Astrology (custom tulership) Tropical astrology vs. Sidereal astrology (Pro-western/eastern popularity) Babylonian astrology vs. Chinese astrology Birth-chart astrology vs. Predictive astrology (phenomenal) Direct forward vs. Retrograde (planetary movements. Moon: Mean node vs. True node) Ares (Roman Catholic) vs. Aries (Greek Catholic) Mean Nodes vs. True Nodes North Node vs. South Node Direct Forward vs. Retrograde Inner planets vs. Outer planets (Asteroid•|•belt) Umbra vs. Penumbra ( Penumbral Lunar Eclipse ) //////////////////////////// // Musical science // /////////////////////////// Music is a combination of sound and silence. Music transcends time and connects us with other places. A sudden change in the melody awakens the soul and arouses our curiosity. Quarter note ♩ vs. Eighth note ♪ Beamed eighth notes ♫ vs. Beamed sixteenth notes ♬ Major vs. Minor Single coil pick-up vs. Humbucker Passive vs. Active pick-up (9V battery, gain/sustain) Fretless vs. Fixed frets (vs. jumbo frets, fret gauge) Mensur (length) vs. Tension Legato vs. Staccato (Articulation opposites) The look of the guitar takes precedence over the sound, if you want to pick it up and actually play it. △ Music flat sign ♭ △ Music sharp sign ♯ △ Music natural sign ♮ △ White noise △ Pink noise △ Brown noise ☐ [A:D:S:R] envelope ✉ (Also in computer science) Attack vs. Decay Sustain vs. Release ◯ Metronome vs. ☐/◯ Oscilloscope Amplitude Modulation (AM) vs. Frequency Modulation (FM, synthesis, polyphony) Synthesizer vs. MIDI keyboard △ Sawtooth Modulation vs. Pulse Modulation ☐ Pulse Width Modulation vs. Pulse Density Modulation (PWM vs. PDM converters) Multibit converter vs. Singlebit converter Equalizer vs. Visualizer (spectrum analyzer) /////////////////////////////// // Linguistic science // ////////////////////////////// Countable vs. Uncountable Singular definite vs. Singular indefinite Plural definite vs. Plural indefinite Similar vs. The same Singular tantum vs. Plurale tantum Cock (follows a recipe) vs. Chef (creates recipes) Taste (salt, sweet, bitter, umami) vs. Flavor (spices, etc.) Soy (American English) vs. Soya (British English) Chili (American English) vs. Chilli (British English) Autolyze (American English) vs. Autolyse (British English) Finalized (American English) vs. Finalised (British English) Gray (American English) vs. Grey (British English) Pants (American English) vs. Trousers (British English) D efense (American English) vs. D efence (British English) Immersion blender (American English) vs. Stick blender (British English) Novelization (or novelisation) vs. Filmization Probability vs. Possibility Transcription vs. Transliteration Hovering (Trident 🔱) vs. Hoovering (Aka Dust Devil) Chance vs. Risk Juxtaposition vs. Oxymoron Paradox vs. Oxymoron (Con•|•junction) Meta vs. Para Pole position vs. Park position Train driver vs. Train conductor (Danish, lokomotivfører vs. (vogn-) togfører) Walking the (last) mile (death row, dead man walking) vs. The green mile (going for a free stroll is all your pension will add up to) /////////////////////////////// // Computer science // ////////////////////////////// Augmented Reality (AR) vs. Virtual Reality (VR) Artificial Intelligence (AI) vs. Machine Learning (ML) CISC vs. RISC (computer science) Dark web vs. Deep web Expanded Memory (EMS) vs. Extended Memory (XMS) RAM (Random Access M.) vs. ROM (Read Only Memory) SRAM (Static RAM) vs. DRAM (Dynamic Memory) VRAM (Video Memory) vs. SGRAM (Synchronous Graphics Random Access Memory) Source vs. Destination (Computer science) Command-line interface (CLI) vs. Graphical user interface (GUI) Linear vs. Nonlinear Abscissa (X-Axis) vs. Ordinate (Y-Axis) Incidence vs. Prevalence Theory vs. Praxis Peek vs. Poke Physical vs. Logical (also virtualization) Parent Process ID (PPID) vs. Child process (computer science) Local user profile vs. Roaming user profile (computer science) Bitmap graphics vs. Vector graphics (#Lv6 Scalability | #Lv9 Vector) Intranet vs. Internet Internet vs. Splinternet Invention vs. Innovation Emojis vs. Emoticons/Kaomoji: Japanese Emoticons (No one uses emoticons anymore) Pharming (email harvesting) vs. phishing (also 'quishing', QR code phishing) SEO vs. GEO (Search Engine Optimization vs. Generative Engine Optimization) AEO vs. AIO (Answer Engine Optimization vs. AI Optimization) Solution vs. Workaround Filament vs. Resin (3D printing) Click (Desktop) vs. Tap (Mobile) /////////////////////////////// // Martial art science // ////////////////////////////// Two blue eyes vs. Two red ears Offensive vs. Defensive Martial vs. Marital (Koryo #tag) Martial vs. Art (Ballerina) Mars (martial) vs. Venus (art) formula: Martial (Mars) + Art (Venus) = Martial Art Male vs. Female Incubus vs. Succubus ITF Taekwondo (North-) vs. WTF Taekwondo (South Korea) Traditional TKD (Pal-gwae) vs. Modern Taekwondo (Taeguek) [8] Family tree #vision (Brown) vs. Rainbow #vision (Indigo, martial arts belt systems) Inward blocks vs. Outward blocks Knife hand (Broken fist) vs. Exploding fist Knife hand vs. Spear hand Short stance vs. Long stance Shaolin short horse stance vs. Taekwondo wide /open horse stance (leg endurance for hilly terrain) Tiger stance vs. Crane stance (Sino-korean totemistic heritage of Chinese Kung-Fu) Cross stance vs. Mountain stance Cowardice vs. Courage (Hwa Rang quests) Compare vs. Compete Extrovert vs. Introvert (the army can help you) Bodybuilding (air pumping) vs. Strength training (tendon strength) //////////////////////////// // Military science // /////////////////////////// Nature vs. Culture The Sun created nature vs. The moon created culture Natural vs. Normal (by statistics} Left Flank vs. Right Flank [C:I:A] (Central Intelligence Agency) vs. [D:I:A] (Defense Intelligence Agency) Domestic beliefs vs. Territorial pissings {Formula}: 2+(2x2) = #lv6 Scalability General vs. Diplomat (Ambassador, emissary, delegate, attaché, etc.) Space cadet vs. Special forces (survival on how to feed with knowledge) Glorious vs. Glamorous Functional clothing vs. Desirability Barét (Basque hat) vs. Umbrella Rain vs. Sunshine Wander vs. Wonder Leather tramp vs. Rubber tramp Trekking (Roaming) vs. Tracking [Homing] Ride to Hell vs. Vaya con Dios (walk with God) Arrival vs. Departure (deployment) Nice to know vs. Need to know Something you heard vs. Something you saw Sniper vs. Spotter (confirmed kill, shared responsibility) US Navy salutation "Hooyah" vs. US Marine salutation "Oorah" //////////////////////////////////// // Sociopolitical science // ////////////////////////////////// S.W.A.T. vs. P.E.S.T. analysis Utopia vs Dystopia (benevolent government vs. totalitarian regime) Ideologists vs. Misfits Attaché vs. Protegé? Arbitrary vs. Obituary Immigrant (moved to) vs. Emigrant (moved from) Import vs. Export (immigrant vs. emigrant) Shunning vs. Gleichschaltung (social dumping) Business vs. Leisure [0:0/7] Bonding Agent Employer vs. Employee Where you can a job vs. You cannot afford a home Searchers (Roam) vs. Settlers [Home] Superiority vs. Inferiority Predator vs. Parasite Predator vs. Prey (#transforms over #time ) Predator vs. Super predator (drug dealer, streetwise) Betalingsvilje vs. Betalingsevne (Danish) Originals vs. Common man Poverty vs. Wealth Dreams vs. Desire Ultimatum vs. Dilemma Collateral damage vs. Collaborative work Solution vs. Work around Republicans vs. Democrats Being loved vs. Being feared (combined: A respected politician) Being loved widely vs. Being loved deeply Wise vs. Vice Personal favorite vs. People's choice Public sector vs. Private sector Politisk udvikling vs. Religiøs afvikling (Fear of a religious #lv7 leadership ) Fungerende i job {Id} vs. Konstitueret i job funktion (Acting vs. constituted) Chief with personnel responsibility vs. Chief without personnel responsibility General vs. Diplomat Your only success vs. My only disaster Disturb the comfortable vs. Comfort the disturbed (Songs) Beginner vs. Novice Knowledge/Know-how vs. Wisdom University vs. College Current vs. Currency Finance vs. Binance (crypto currency) Banked the unbanked vs. Unbanked the banked (Bitcoin) Too big to fail vs. Too big to jail (syndicate) MI6 (now SIS) vs. MI5 (equivalent to the US National Security Agency (NSA)) Traitor vs. Patriot Mind Frame vs. Main Frame Money over power vs. Power over money Cock vs. Cook (once a male's trophy is acquired, the cookery begins) Romania (pro-western oriented) vs. Bulgaria (pro-eastern oriented) /////////////////////////////////////////// // Commercial science Div. △ // ////////////////////////////////////////// Old school Unsolicited Push Marketing (P2P Telemarketing) vs. Solicited Pull Marketing (B2B Content marketing) Smiling all the way to the [bank] is the only pleasure, besides figuring out, that the only true gold is between a woman's legs; while your obituary before mine, is my only final satisfaction. Once you have figured out that you are going to die; you want to take as many as possible with you into the grave, so you put old men in charge of politics and old women in charge of Monarchy. Running out of #lv12 time with #lv2 choices Petrol vs. Diesel vs. Electric car vs. Hybrid vs. 2-seat sportscar vs. 4-seat SUV vs. RV Hatchback vs. Sedan vs. Stationcar vs. 4-wheel driver Paying rent for a flat vs. owning a house vs. living in a collective calling a home Ambivalence Definition: Ambivalence can be defined as a correlative interaction in a conditional cohesion that takes place in the form of catalytic processes. Example • What is not won externally, is won inwards • You are so here you are so there, you are not really anywhere • Was it something you saw or something you heard, that made you change your point of view? • På trods og på tværs betyder trodsalt (Danish) Simple minds got simple lives. All you need is a left/right limit in the line of sight, and you could become happy and balanced (not unhinged) as a father raising a family and also as a president or prime minister. We choose our #lv7 leadership based on being fast decision makers. #Lv2 Whatever we choose to believe in turns into a niche, with #lv3 putting our heads together, to join or create a #lv4 community . Friends only do some stupid things together. A loner is a loser they say, but it takes a thousand times more courage. Love has gone a woman would say, but she doesn't need a shrink, only a friend. So, she will steal one of your friends. Wave Theory #Lv2 Opposites attract and a #lv5 transformation begins. Take a risk and #transform your life According to scientists the human species has most complex social structure. Back to Top

Konsol•|•Online. Homemade hot dogs. Danish style. No authentic/classic recipe can no longer be found on the internet! It's all gourmet style these days. Like burgers, it's all about that secret balance between the ingredients. 🌭 Hot Dogs 🌭 Level up your party food What should a hot dog look like? Recipe German invention: Original meaning a 'Dachshund'. It's quite a challenge to find a classic hot dog recipe, since a variety has come along since its origin. For gourmet style hot dogs and burgers , you're on your own from here on (idiosyncrasy). Toppings (stuffings) American style: Ketchup/mustard only (Each city has their own streetfood style) Danish style with remoulade French style with mayonnaise Research Polish dog and Polish dog Chicago style Icelandic hotdog Amsterdam style - Hearing with pickles German style bratwurst or curry wurst with Kraut Greek style pita gyros (pronounced γύρος) - Kraut with tzatziki Turkish style pita kebab - Kraut with tzatziki Asian/China/Korean style with Kimchi (Kraut with spices) Sauerkraut can also be used for burgers like they do in Chile. For gyros/döner kebab I recommend dry roasting it in a cast iron grill pan with high temperature, but watch over it with a hawk eye, within less than a minute it transforms from well done into charcoal. Gyros - Wikipedia, den frie encyklopædi Strained yogurt - Wikipedia Surkål eller Sauerkraut En nem hjemmelavede opskrift Tzatziki - Opskrift på klassisk, hjemmelavet græsk tzatziki Some would also add Greek Feta cheese to their tzatziki. Brioche Bun - Curry Wurst - Sauerkraut with Tzatziki So far, I've only seen professionals put all of the toppings on top, and nothing in the bottom between the bun and the sausage. But I've heard one American saying the same as me. The mustard goes in the bottom of the bun, and right over it, the raw diced onions. The dressings on top of the sausage will keep all the other toppings sticking like a glue. Contradiction -A single chef doing smash burgers had in mind that all the stuffings like ketchup, mustard, onions and pickles should go on top of the beef patty, so it meets the palate first (no explanation given). Palate 1. The roof of the mouth, separating the cavities of the nose and the mouth in vertebrates. 2. A person's appreciation of taste and flavor, especially when sophisticated and discriminating. Standard recipe 1 lane of ketchup 1 lane of mustard 1 lane of remoulade I had it up to here with Danish design dressing bottles for ketchup, mustard, mayo, remoulade, etc. The nozzle in all of them are way too large for international cuisines, or like the mustard and also mustard with honey sold in glasses, impossible to dose probably with a teaspoon. Worldwide it's known in international cuisine, that the Danes drown their food in accessories. Sometimes less are more! Dressingflasker, 2 stk, rød/gul | Lomax In a sausage stand, they typically have all three layers on top of the sausages because it has to be quick, but I think the sausage bread becomes a little too dry without a layer of either ketchup, mustard or remoulade at the bottom of the hotdog bun. Ketchup is often more splattered in its consistency, especially Heinz Ketchup with less sugar and corn starch to bind the water in it, and I strongly do not recommend that for neither a hot dog nor burger. Crinkle-cut Beauvais pickles can also be used Potato hot dog buns Because potatoes contain potassium, the buns rise quicker than those breads with only wheat inside. The moist texture comes from the potato starch and its ability to absorb more water. The potato also gives it a longer shelf life, as the starch molecules protect it from going stale. Soft vs. crunchy buns Brioche buns Small buns vs. large buns (match the length of the sausage) Brioche Pretzel Style Hotdog Bun (Local Shopping: First seen in Netto) Pretzel is more commonly used for gourmet hotdogs and not classic hot dogs. These Pretzel buns are with sesame seeds and just like with burger buns these seeds have a nutty flavor meant for use with lettuce. Read more about Pretzel in the burger bun section . Just like burger buns in the oven: 2 min. in the oven for a soft bun 3 min. if you prefer them crisp. Preheat the mini oven to 180° C (over/under heat, not hot air, microwave or grill, 11-12 min. to preheat) Sausages Pork vs. Beef Straight vs curved (bend upwards) Cooked vs. roasted Red sausages (Danish) 'Kradser' (Danish, no sausages, toppings only) Ecological sausages (Kend den på 'knækket') Method #1 Add the sausages to a pot covered with water. Bring the water to boiling and immediately take it off the stove to rest for 10 min, with the lid on for thin sausages used for hot dogs. For thick sausages like 'Frankfurter' etc. let them rest for 20 min. This is to prevent the sausages from the skin cracks wide open. Method #2 For pan grilled sausages come back later... If the package of the sausages says, 'grill sausages', then I don't recommend boiling them, then the skin might become too chewy and inedible. Onions What onions vs. toasted onions (med det hele) What balance mix between raw and toasted onions? Yellow onions (strong) Red onions (medium) White onions (mild for raw serving) For more info about onions see the burger section . Sausages Roasting/Boiling On a professional #level Tinfoil Tinfoil inner matte side If you want to wrap your food before putting it directly in the fridge, then the matte side should face downward. Left matte - Right shiny upwards The one in the middle was the first to crack open. The one on the left side was second to crack. The one to the right did not crack. Tinfoil outer shiny side If you want to keep your meal hot, then the shiny side should face downward. It #reflects heat. Roasting To avoid that they crack buy those thin sausages branded as 'grill sausages'. They tend to have a thicker and more heat resistent skin, but are less suitable for boiling in water, unless you leave them, after being boiled, at room temperature for 12-24 hours, then the skin becomes edible. For the skin to become crisp roast thin sausages for 20 min. on medium heat until they start to gain color. Then turn the heat down to medium-low for another 40 min. Flip them every 5-10 min. For thin sausages like a Wiener 30-60 min. total. For thick sausages like a Frankfurter 60-90 min. total. As long as they sweat on the outside, they're still juicy on the inside. After that the skin gets way too overdone. Boiling Put the sausages in a pot with water and bring it to boil. Once it starts to boil, immediately remove the pot from the hotplate to avoid that they crack open and let them rest in the hot water. For thin sausages like a Wiener 10 min. rest time. For thick sausages like a Frankfurter 20 min. rest time. Ringrider grillpølser A specialty from the region South Jutland, Denmark. Step 1-2/6 low temp. won't give the right color. Step 3/6 middle temp. will do for a crisp skin. Step 4/6 medium-high temp. will crack them open! The one in the middle was unprepared for testing purposes but did not crack open. The one to the left was prepared with traditional diagonal cuts to let the steam out, but modern research suggests it just make it worse, letting the juicy meat dry out too fast. The one to the right was prepared with 4-5 holes made with the tip of a knife. Serving Traditionally, thick sausages like Frankfurter Ringrider Kålpølser Are served with a hotdog bun on the side, not sliced or forced into the bun. Think about how strong the flavor of the sausage is and choose a mustard that matches it. Thin Wiener sausages match a sweet French mustard, while cabbage sausages or 'Ringrider' sausages call for a strong mustard. Some would prefer Dijon mustard, but that's only sold on solid glas and not in plastic tubes, making it difficult to dose right and fast. It's also not a typical Danish style to use Dijon mustard for hotdogs. Thick sausages tend to be spicier than the thinner ones and are traditionally, served with a strong mustard. Some chefs might have been taught in culinary school that the strongest flavors should hit the palate first. When it comes to a strong mustard served in hotdogs I strongly disagree. The mustard goes in the bottom of the hotdog bun disputing what you see professionals do. For more info on mustard see the burger section . They claim that a sweet French mustard is popular and on the move in Denmark. That's right, girls only! Thin or thick sausages a strong mustard is the indigenous Viking style for boys! Danish/Swedish Cuisine Mashed potatoes Swedish Mashed potatoes with sausage called 'Potatismos med korv' in Swedish is a very popular dish traditionally served in grill bars. Danish Mashed potatoes with diced bacon and onions fried in the bacon fat often served with pickled beets and sprinkled with chives or parsley called 'Brændende kærlighed' is a traditional Danish dish. Mashed Potatoes For a Swedish sausage dish which actually is a Danish recipe with sliced potatoes instead of mashed potatoes go here . Another trend which is not Scandinavian is to use mashed potatoes for potato donuts with raspberry jelly. Mashed potatoes are also used for making hot dog potato buns with the same intend as Brioche hot dog buns using eggs which is to keep the hot dog buns fresh for as long as possible to meet the supermarkets demands for an on-demand culture. While onto what mashed potatoes can be used for, you might look into a classic British shepherd's-pie with grated Parmesan cheese on top. Recipes Potatismos med fläskfärs (Wallenbergere /krebinetter/karbonader/pork patty). Potatismos med klassisk gulasch (gullasch or gullash på dansk) Potatismos med tärnat bacon på dansk vis (brinnande kärlek) Potatismos med korv på svensk vis (traditionally served on Swedish grill bar style) Entry Level Potatismos är ett gammaldags recept på potatis som har passerat bäst före-datum. Färsk potatis duger inte! Ta ut potatisen ur kylskåpet och förvara den i rumstemperatur i ett par veckor innan tillagning.' Another dish where fresh ingredients won't work is Sønderjysk Øllebrød! Spinach Spinach contains a high-level amount of water, so chefs recommend an extra grind of salt and peber. Back to Top

Konsol•|•Online. Lasagna. My secret recipe on how to make a delicious lasagna with either recommended minced pork or minced beef for a traditional lasagna bolognese. Lasagna Secret Recipe Lasagna in a 9x13" Alu-tray providing easy cleaning and can be reused a couple of times if you cut the slices with a round-edged smear-knife. Ingredients Introduction The secret to an authentic Ragù Bolognese sauce recipe is cooking the meat in milk first before adding the wine and tomato paste. Some uses red wine, others white wine. White wine with tomatoes is a culinary skill. Ground pork with red wine another. So, get ready to get confused. For the sauce in a lasagna bolognese, a dry white wine is traditionally used to deglaze the pan, though a dry red wine is also common. For serving with the finished dish, a medium-bodied red like a Sangiovese (Chianti), Barbera, or a lighter-style red like a Beaujolais or Pinot Noir works well, as their acidity can cut through the richness of the dish. Wine to use in the sauce White Wine : Many authentic recipes use a dry white wine, like a Pinot Grigio or Sauvignon Blanc, to deglaze the pot after browning the meat. Red Wine : A dry red wine is also frequently used and adds a deeper flavor profile to the sauce. Wine to serve with the dish Italian Reds : A classic pairing is a Sangiovese-based wine like a Chianti Classico or Rosso di Montepulciano, as the acidity balances the richness of the tomato and cheese. Another Italian option is a Lambrusco, a sparkling red that complements the dish with its effervescence. French Reds : A Côtes du Rhône or a light-bodied Beaujolais made from Gamay are good choices, as their red fruit notes pair well with the meat and tomato sauce. New World Reds : A Zinfandel or a balanced Cabernet Sauvignon can also work well, particularly with the hearty flavors of the meat and sauce. Rosé : For a lighter option, a dry rosé is a great choice that won't overpower the dish, according to Decanter. In Italian cuisine, ragù (French ragoût) is a meat sauce commonly served with pasta. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese (Bolognese sauce). Other types are ragù alla Napoletana (Neapolitan ragù). First, let me tell you what it’s not. It’s not the “Italian-American style” lasagna (rooted in southern Italy, fyi) with boxed lasagna noodles, meat sauce, creamy ricotta, and mozzarella cheese . Lasagna Bolognese hails from Northern Italy, featuring 4 similar, but different layered components. Another variant is Lasagne Verdi al Forno from Emilia-Romagna, Italy. Traditionally, lasagna Bolognese is made with fresh spinach lasagna sheets, but dried lasagna sheets without spinach can also be used. Next is a Ragú Bolognese, a béchamel sauce (creamy white sauce) and grated Parmesan cheese on top to give it a crisp crust. Italians are crazy about adding freshly grated nutmeg into their bechamel sauce. Another thing you should know about the Italians is that they go crazy is you call pasta for noodles. Noodles are more like a noun used in Asian cuisine. The lasagna is assembled in an ovenproof dish. Starting with some ragu in the bottom to avoid the lasagna sheets gets burned, and then shifting between ragu, béchamel sauce and lasagna sheets. On top of the dish is a layer of grated cheese. The Italian version is typically made with 4-6 layers of meat sauce, lasagna sheets, bechamel sauce, and pecorino or parmesan cheese. After baking, I recommend sprinkling some more parmesan or pecorino cheese on top, because it loses its flavor when exposed to heat. Variations 1. Lasagna 2. Lasagnette 3. Lasagnotte Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte. Characteristics of lasagnette differ based on the form of their edges. Lasagnotte is a type of flat and wide pasta. It is very similar to lasagnette and is used in dishes in the same manner as lasagnette; however, lasagnotte is longer in length and has a rippled edge on only one side. Definition Pasta cut into large strips; mostly in the pl., esp. to indicate the typical dish of Emilian and Romagnola cuisine, made with egg lasagna (if mixed with pureed spinach called green lasagna) boiled and then arranged in layers in a pan with ragù and béchamel and then put to mix in the oven. The dishes of Emilia Romagna cuisine are, without a doubt, the most substantial and varied of all Italian cuisines. Kitchenware Approx. 3L pot 9x13" disposable alu-tray into a 9x13" metal tray for mini-oven Ingredients (traditional bolognese) 2 Tbsp. extra virgin olive oil (low heat, gentle sauteing) Soffritto (Italian) | Mirepoix (French): 1 onion, 1 celery stalk and 1 carrot (all finely chopped) 250 g ground pork 250 g ground beef 2 oz. (60 g) diced pancetta 2.5 dl whole milk 2.5 dl chicken or beef stock 400 g of canned tomato passata 2.5 dl dry white or red wine (see above) Let the ragù simmer on low heat with the lid on for 2-4 hours. The ragù will taste even better the next day. Bechamel sauce with freshly grated nutmeg 4x3 (18 x 8.4cm) dried white or green lasagna sheets (fresh spinach lasagna sheets for an authentic bolognese). Layers: sauce in the bottom, 3 sheets, ragù, bechamel sauce, grated parmesan cheese, repeat 4-6 layers. Recipes often call for the stock to be added with wine and tomatoes, or later to adjust the sauce's thickness as it simmers. The whole Idea of letting the ragù simmer for so many hours is to reduce the intense taste of ground beef. Pre-heat the oven to 200°C/400°F Bake for 30 mins. or until golden brown on top. Let the lasagna sit for 10 mins. before serving. Optional 1 tbsp. Philadelphia cream cheese instead of a bechamel sauce 4 garlic cloves Note: 500g of meat used to be the standard before the climate changed. Now the supermarkets typically only sell 300-400g as a standard for the future, which means 400g of chopped or peeled tomatoes require any ingredient that can compensate for the lasagna becoming a little too liquid in its consistency after baking in the oven. Seasoning (Optional) Ginger powder Coriander Dried or freshly grated nutmeg Oregano Thyme Basil or Sage Sweet paprika Smoked paprika Worcestersauce Fish sauce or Oister sauce (contains soy sauce) White wine vinegar Salt and grounded pepper Procedure Blend and stir the ingredients in a pot and let simmer for approx. 20 min. Toppings Breadcrumbs or Panko Parmesan cheese or Béchamel sauce Danish Lasagna Italian & English spelling: Lasagna | Danish spelling: Lasagne The first sprinkle of dried breadcrumbs will sink into the sauce. Just continue to sprinkle it until it goes dried on top for a Danish Lasagna. The most important difference between Italian and Danish lasagna is the ratio between the amount of lasagna sheets and amount of ragu filling. Italians say that 3 sheets are too little and go with 4-6 sheets. The Danes uses more ragu. Baking Preheat the oven to 220°C/428°F and bake it for 35 min. in a disposable alu-tray in the middle of the oven. Add sliced or grated cheese 4 min. before well done. Leftovers If you got leftover tomatoes and parsley from yesterday's spaghetti bolognese, just add them/that on top. Tomatoes preferably before baking and parsley preferably after baking. Preheat the oven to 220°C/428°F and reheat it for 15 min. I found the fact that a glass of water kickstarts the metabolism. So instead of a glass of milk, I can consume much more. Lasagna Soup If you have some lasagna sheets left over, or if you fancy a vegetarian dish, lasagna soup is a new trend. Back to Top

Konsol•|•Online. Safety precautions and instructions on how to use a deep fryer for pommes strips/frites, ​​​chicken cordon bleu, chicken breasts and legs, spring rolls, etc. General information on different types of oils. Deep Frying 🍟Pommes strips/frites 🍟 Taking homemade pommes strips to the next level McDonald's style pommes strips are made from four different potato sorts: Russet Burbank , Ranger Russet , Umatilla Russe t and Shepody . Since 2008 they are pre-fried from the factory in soybean and hydrogenated soybean oils and canola corn to eliminate trans-fat oils. Americans all over their continent tends to overcook fries, so let McDonald's lead the way. Fries are supposed to be golden, not golden-brown. French physiotherapist Sophie Coindre has achieved a title that many did not even know existed: she was crowned world champion in French fries at the championship in the French city of Arras on September 27, 2025. The competition brought together both professionals and passionate frying enthusiasts from all over the world, and in the category for family fries, Sophie and her partner Jean-Denis came out on top. Sophie uses the Marabel variety from her own region but emphasizes that Bintje is also an excellent choice. She scrubs the potatoes thoroughly, but does not remove the peel, which adds both flavor and texture. The pieces are cut with a precision of eight millimeters, and then she does not rinse them in water. The starch is preserved in this way, which is crucial for achieving the characteristic crispy surface. Instead, the potatoes are carefully dried in a tea towel. According to Sophie, the frying process is just as important as the preparation. She doesn't use modern oils, but lard, which used to be standard in any deep fryer. According to her, this method gives a deeper and more authentic flavor. The first frying lasts for ten minutes at 140°C/284°F, after which the potatoes rest so that they can release excess moisture. She emphasizes that the break is a central part of the process, as it ensures the right balance between crispiness and softness. The second frying is done at 180°C/356°F, until the fries are golden and perfect. The result is a French fry that is considered to be world-class. Stir-frying vs. Deep-frying Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and has spread to other parts of Asia and the West in recent centuries. Shopping Local Pommes Strips (Coop 365) 750g = 3 portions Pommes Frites Slim Cut 750g (Netto) Heinz Pommes Frites Sauce ? Recipe ⚠️Precautions⚠️ Deep fryer on baking sheet metal tray. Do not place the deep fryer directly on the stove, use a solid surface like a baking sheet metal tray ⚠️ The Maillard effect is a chemical reaction that occurs when you fry or grill food at high temperatures, giving the food a characteristic brown color and flavor. Crinkle-cut fries are used for baking in the oven/air fryer (high speed hot air circulation). Pommes strips are not. Flammable ⚠️ 1. Pull the plug in the outlet 2. Close the lid 3. Use a fire blanket or wool blanket (NOT WATER) ⚠️ Min. Marker: 1L oil ⚠️ Max. Marker: 1.2L oil ⚠️ No mix of oils - Fire hazard (no refill of new and used oil) ⚠️ 1. Soybean oil (formerly widely used) 2. Sunflower oil (recommended) 3. Rapeseed oil (acceptable) 4. Olive oil (not acceptable) ⚠️ Frying oil mixture ratio 50% refined rapeseed oil, 50% refined sunflower oil. Some use a 60/40% ratio. Smoke points Soybean oil has a smoke point of 230°C/450°F. Rapeseed oil, also known as canola oil, generally has a smoke point between 204-232°C/400-450°F. Sunflower oil generally has a smoke point around 232°C/450°F, making it suitable for high-heat cooking methods like frying, roasting, and stir-frying. Regular olive oil: Smoke point of 210°C/410°F Extra virgin olive oil: 160-170°C/320-338°F Sesame oil has a smoke point ranging from 177-210°C/350-410°F, depending on whether it's toasted or refined. Toasted sesame oil, with its strong, nutty flavor, has a lower smoke point of around 177°C/350°F, making it better for finishing dishes or using in dressings. Refined sesame oil, on the other hand, has a higher smoke point of around 210°C/410°F and a more neutral flavor, making it suitable for higher-heat cooking like stir-frying or grilling Virgin/unrefined coconut oil: 180-196°C (350-385°F) Refined coconut oil: 204°C (400°F) Burger chains like Smashburger and Steak 'n Shake use beef tallow to make their fries taste extra crispy and crunchy in just the right way. If you want to make fries on the same level at home, beef tallow is a good first step, but the technique behind it is just as important. Beef tallow provides a subtle umami flavor and has a high smoke point, which means your fries will be crispy without soaking up too much fat. Make sure that the beef tallow comes from a cow and not from a bull, that smells way too intense. You will need enough beef tallow to completely cover your fries – about 7-10 centimeters of fat in the deep fryer. It can be reused 6-8 times. Filter the fat after each round – preferably through a fine-mesh sieve, cheesecloth or even a coffee filter – so you remove all the small food particles. Pomace olive oil means that it is a waste product from pressed olive oil. Extra virgin olive oil is typically added to give it both some flavor and color. The smoke point is therefore different, as it's a blended product. Extra virgin olive oil has a lower smoke point, than just olive oil, both of them are not recommended for deep frying! Extra virgin olive oil is best suited for cold served salads. Cold-pressed olive oil means that the harvested olives never exceed a certain temp. during the entire pressing process – namely 27°C/80°F. Keeping the olives below this temp. ensures maximum quality and the preservation of the oil's good properties. Vegetable oils that have a high smoke point are best for deep frying. Here we are talking about refined sunflower oil, peanut oil and rapeseed oil - rapeseed oil is particularly suitable. There are also mixed products, i.e. oil consisting of a mixture of different types of oil, which are suitable for frying. Some mix vegetable oil with a high smoke point to the butter in a pan to avoid that the butter gets browned/burned. Read more here . Contradiction Time to defrost the strips: 2 hours Evaporation of meltwater: +24 hours Deep-frozen fritters must be thawed for ice and melt water before they are immersed in the boiling oil, otherwise, it will splatter, and they will absorb more oil. ⚠️ When frying French fries, don't let them thaw before using. Some recommend that frozen French fries be kept completely frozen before using. This guarantees that the surface of the potato is sealed during the frying process, resulting in a crispy, high-quality fry. Sprinkle this over your French fries before frying: They will be both golden and crispy Many try to make fries at home that can compete with those from restaurants, but all too often the result ends up being a disappointment. Instead of being crispy and having the classic golden color, they end up being pale, limp or greasy. The mistake is usually due to small inattention in the supermarket or in the kitchen. A major reason is the choice of potatoes. If they contain too much water, the fries will lose their shape and fall apart easily. It is also necessary to dry the potatoes thoroughly before putting them in the deep fryer. Moisture on the surface prevents the crispy texture, because the oil is instead used to evaporate the water. The temp. of the oil is another critical factor. Too low a heat causes the potatoes to absorb fat, giving a heavy and dull texture, while too high a heat browns the surface quickly and leaves the middle raw. It is all about striking the right balance. It is also crucial to fry in smaller batches, because if too many potatoes are put in the oil at once, the temperature drops, and the result becomes uneven. An old housewife's trick can make all the difference There is an old trick that can give the fries just the right look. By sprinkling a little flour over the potatoes before frying, a fine layer is formed that helps them to get color and at the same time reduces the absorption of oil. The technique produces crispy, firm fries with the coveted golden surface. For the best results, you should choose a potato variety with a high starch content. After peeling and cutting, rinse the strips in cold water to remove excess starch and dry them carefully. The oil is then heated to exactly to 170°C/338°F. If you don't have a thermometer, you can test the heat with a small piece of potato. It is best to fry in two batches, first at a lower heat and then at a higher one, so that the surface becomes crispy. Finally, place the fries on kitchen paper to remove the excess fat. Frying time 🍟 Pommes strips/frites 🍟 250g 4 min. (1 portion) 250g Pommes thin strips 9 min. (1 portion) if frozen 250g Pommes thick frites 9 min. (1 portion) if frozen (makes no difference) 500g 15 min. (2 portions) Power-On ! 1. Add the oil. 2. Turn the temp. regulator to min. (avoid electrical over surge spikes) 3. Insert the plug into the socket. 4. Power-on and adjust the temp. regulator. Max. Temp . 170°C/338°F (Acrylamide formation @ 175°C/347°F) ⚠️ Time to preheat 1 liter of oil approx. 6 min. 1 portion slim strips: 8 min. | Thick frites: 9 min. 2 portions slim strips: 9-10 min. | Thick frites: 10-11 min. Cool down time for the deep fryer: 2 hours ⚠️ Cool down time before serving, imminently for slim strips. Deep frozen spring rolls 'Daloon' (classic), two variants: China Rolls vs. Vietnamese Spring Rolls. 'Vitasia' (Lidl, local shopping), three variants: 1. With vegetables 2. With vegetables and beef 3. With vegetables, chicken and pork 9-10 min. @170°C/338°F for maximum flavor of the filling, but gets cold quickly (food industry recommended) 10-11 min. @170°C/338°F for a crisper golden brown color, and filling doesn't get cold (my recommendation) 11-12 min. @170°C/338°F the most golden-brown color, but too crisp and the filling gets too hot (not recommended) Chicken Cordon Bleu Chicken Cordon Bleu max. 12 min. (deep frozen) Breadcrumb breading will be done more than necessary. Deep fried chicken △ • ½ size chicken (grill bar style) • Chicken breasts • Chicken legs ♻️ Recycling ♻️ After each use, let the oil cool and filter it to remove food residues, especially from breadcrumb coated fish or chicken burgers. Fish should be the last meal you deep fry before discarding the oil. The next time you preheat the oil it will smell awfully much of fish. Store the oil in an airtight container, preferably in a dark and cool cupboard or fridge. Frying oil can most often be reused if it is carefully filtered for impurities and stored correctly. If the oil starts to smoke when heated, it must be discarded. Rapeseed oil in the deep fryer should be replaced after being used max. 10 times. Sunflower oil and peanut oil should be replaced after 5 uses, or if you hear a popping sound, that means there's water in the oil. The smell and therefore the taste also, of the item being deep fried for the first time will stick with the next items! Cooking oil from e.g. frying pans must be handed in as 'hazardous waste' at the recycling station. If you have a small amount, you can pour it into a tight container and sort it as residual waste at home. Dippings Dipping Sauce Recipes What delicious mayo dipping? Heinz Pommes Frites Sauce McDonald's Pommes Frites Sauce The consistency also has something to do with how we perceive the individual flavors. Regular premade mayo tastes better that Gråsten Pommes Frites Sauce. Premade remoulade tastes even better (Danish style). Seasoning Disqualified: Overpriced Santa Maria Pommes Frites Spice (60% fine salt). Coarse salt is preferable! Disqualified: Gråsten Pommes Frites Sauce Back to Top

Konsol•|•Online. Pre-orientation. Layers and levels provide a good overview of complex matters. Layers Pre-orientation #Layers of complexity •|• #Levels of headache A mystery with layers Abstraction layers Adaptive layer Another layer of headaches Basic layer Bottom layer Burying yourself /under layers of crap Cloud layer Cloud computing layers Crisp layer Different layers and textures Feature layers Inner layers Layer by layer Layer cake (a multi-layered cake) Layer in elements Layers of complexity Layers of flavor Layers of personality (armor) Layer of protection Layers of steel Logical {link} layer Mucous layer (fish skin) Multilayer; multi-layer insulation Outer layers Protective layers Relative layer Single layer Sublayers Top layer Unveil the layers Vapor layer Atmospheric layers • Troposphere • Stratosphere • Mesosphere • Thermosphere and Upper ionosphere layer • Exosphere • Magnetosphere OSI model layers • Application Layer • Presentation Layer • Session Layer • Transport Layer • Network Layer • Data Link Layer, Sublayers Media Access Control (MAC) layer & the Logical Link Control (LLC) layer • Physical Layer Axiom, meaning a starting #point for reasoning. Another #layer of complexity, another #level of headache. Levels Pre-orientation A whole other level of insane Acceptance level Across the levels Adequate level (bonus situation ) Advanced levels Affection levels Alarming levels Amateur level Another level (Think or train outside of the box to get to another level) Ascend to the next level At a cultural level At a European level At all levels At my level At one level At some level At the deepest level At the stem level At what level At your level Banquet-level Base level Basic level; Most basic level Beginner level Cellular level Certain level Charisma levels Check level by level Clearance level Concentration level Conceptual level Containment level 3 (Biohazard ☣) County level Creative level Critical level Cruising level (Flight level) Current level Danger level; Dangerous level Different levels (of excommunication, shunning, etc.) Divisional level Down to earth level Dropping to a lower level Enthusiast level Entry level Epidemic levels Evolutionary level Evolving to the next level of artificial intelligence (AI) Executive level /// Extinction Level Event [E:L:E] /// Extraordinary levels Extreme levels Eye level (Meniscus) Fatal level Fictive level Flood level Floor level Fundamental level Genius level Get to the same level (astronauts•|•kosmonauts; engineers, pilots and scientists △) Hierarchical levels High-level beings High level eco-systems High level programming (Command interpreters, $shells, API) Higer levels of education Gain enough levels to do something Galactic-level biocidal event Genius-level intellect Grade level Ground level Gyro-leveling Hannibal Lector-level psycho Heightened level High level; Higher-level; Highest level High-level cover /ups High-level demons High-level family (#lv7 kinship ) High-level penetrations of the [government] High-level information; High-level target High level troops Higher level beings Higher level language (Computer Science) Highest level of.... Hobbyist-level Inner- and outer level Insane levels Interest level Inventory levels Jabber levels (Netflix Hot Skull 2022 Project X ) Historic levels (Example: Prices rising to historic levels) International master level (before grandmaster level) Let med level with you Level-headed Live and work on a new level Levels of Advancement Anxiety/Fear Artificial Intelligence (AI) Attachment Authenticity Authority Autonomy (Artificial Intelligence) Awareness Brain function (sensorimotor level) Brazenness Chaos (the Devil's order) Classification Color and brilliance Comfort Commitment Complexity Confidence Consciousness Cooperation Criminalization Chaos/Destruction Damage Degradation Demonic possession Detail Determination Doneness (cooking) Disdain from... Diversity Education Efficiency Eloquence Enlightenment; highest level of enlightenment Euphoria Excitement Experience Fatigue Function Government Harm Humility Ignorance Influence Intelligence Investment Involvement Liability Magical energies Patience Patron Perfection Performance Personalization (Artificial Intelligence) Power; highest levels of power Pride in appearance Progress Protection Quality Reality; realism Resiliency Respect Scarring Secrecy Security Self Sensitivity Society Sophistication Spiritual awareness Success Technology Texture (of food) Threat Trust Understanding/wisdom ('Wayism', Way of the exploding fist) Urgency Violence Volatility Level /Up! And Step /Down! 0. Entry #level (entry point) 1. Beginner #level (someone who is just starting at something, or has only recently started) 2. Novice #level (same as beginner, but one who is not yet very familiar or experienced in a particular subject) Hobbyist-level Enthusiast #levels 3. Amateur #level (an unpaid semiprofessional) 4. Professional #level (a paid amateur) Level heads Level the hills (explosives) Level the plane (aeroplane) Level the playing field Level the [square block] (artillery strike ) Level up Level with us/them Leveling circumstance(s) Low-level panic attack Low level programming (Machine code, firmware) Low mining levels Lower levels /☂ (Umbrella Corp. The hive) Main level; [Main Operations Level] Max-level of armor Membership levels (#Lv7 Ship types ) Meta-levels Micro level Microscopic level Mid-level Midtown level Minimum level Molecular level Multidimensional levels Multi-level library Multiple levels National-intelligence level National level defense-military Next level (taking things to the next level) Next level of existence New level Nonexecutive level (employee) Normal level Not on any level Novice level Of an unheard level (science) Olympic level On a biblical level (personal hatred) On a collective level On a conceivable level / On an inconceivable level On a daily level On a deep, meaningful level On a genetic level On a global level On a gut level (Feelings) On a human level (Aliens) On a humanity level On an intellectual level On a local level On a massive level On a metamorphic level On a metaphysical level {Identity} On a moral level On a mysterious level On a national level On a #number of levels On a personal level [ Capt.'s Log ] On a physical level On a political level On a possible level On a private level On a proactive level On a professional level On a psychological level On a quantum level On a romantic level On a single level On a soul level On a spiritual level; Higher spiritual level [My Bible ] On a superficial level On a technical level On a whole /new level On an atomic level On an economic level On an evolutionary level On an individual level On an informal level On an inner level On an international level On an outer level On every level On several levels On so many levels On the deepest level Operational level OT levels 1-8 (Scientology) Pain level Performance level Physical level Poverty level Professional level Profound levels Regency-level [estate] Resistance level; key resistance level Rink level Risk level Safe/Safety levels Sass level Scientific level Sea level Security clearance levels ; ΔDelta level clearance; High-level security clearance ((TS/SCI: Top Secret/Sensitive Compartmented Information); NATO Cosmic Top Secret Self-learning level Senior level Service level Site-level SEO Assistant Skill level Some level Spectacular levels Split-level; splitting-level {link} layers Staggering levels State level (Supreme [court]) Strategic level Street-level view; below street-level Sub level; subdirectory-level Sub-atomic level (quantum displacement) Supply levels Surface-level Survival levels (below, above) Tactical level Talk to them on their level Target level Tasking level Threat level Top level; top-level discussion Trophic level Underground level Unleveled Unprecedented level Upper level User level (computer science) Various levels Quantitative Levels Absorption level (radiation) Anxiety level Atmospheric level (pollution) Audio levels Background levels (radiation) Blood alcohol level Blood sugar levels (prediabetes ) Carbon monoxide level (CO) Carbon dioxide level (CO₂) Coolant level Core levels Cortisol level (positive and negative stress) Dangerous levels of... Dopamine level Dosis levels Energy level Fuel level Freezing levels Frequency levels Glucose level Hormon levels Hydration levels Level of (heavy) metals (p ollution) Level of electrostatic charge Level of energy Level of gas Level of heat Level of humidity Level of norepinephrine Level of production Level of radioactivity ☢ Level of serotonin Level of sweetness Level of toxins; t oxicity Measure the level Methane level Myoglobin level Noise level (dB) Obesity levels Ocean level Oestrogen levels (estrogen) Output levels Oxygen level Power levels Pressure level Progesterone levels Purity level Radiation levels (natural & cosmic) Salary level Saline level Salt level (Dead Sea 25-30% | Average <5% in the oceans) Saturation level Serotonin level Spice levels Stress level; elevated stress level Temperature level (optimal range) Testosterone level (alpha male needs a voice coach, while cancer cells feed on testosterone) Thrust level Toxicity level Trace levels Tritium levels Unbearable level Water level (foreshore, the part of a shore between high- and low-water marks, or between the water and cultivated or developed land). #Lv7 Generational Levels Cousin level Grandparent level Back to Top

Konsol•|•Online. Asian Cuisine. Exploring new horizons. Asian Cuisine Exploring new horizons Make it taste so delightful it seems not to be of this Earth. Chefs say that Asian cuisine is about mastering a perfect balance between the sweet, sour, bitter and salt. A 28.00€ supermarket shopping experiment for entering Asian cuisine. In a city like Hong Kong the home kitchens are small niches, and street food is often cheaper than buying the ingredients in the supermarkets, opposite in Europe. For a starter like me, I recommend taking a lot of all of these premade accessories like mango chutney etc. for a test drive by using them as dippings for chips/snacks to get familiar with taste, flavor, aromatics or whatever the chefs call them these days. Chopsticks It may be difficult to eat with chopsticks instead of a knife and fork. A beginner's trick is to put a rubber band about an inch from the top, and from there get used to how and where to place your fingers. Cookware Wok pan vs. Wok pot Hvad er forskellen på en wokpande og en wokgryde? First choice: A wok pan, not a wok pot for high temperatures. Second choice: Not a non-stick or ceramic pan for high temperatures. Third choice: No gas stove, no wok pans at all! Fourth choice: For an electrical stove, preferably an iron cast wok pan Fifth choice: Iron cast is too heavy to do the shaking of the pan. Sixth choice: A wok has been around since the 90's Seventh choice: If you don't have a wok pan, use a stainless-steel sauté pan with a heavy bottom. A stainless-steel sauté pan with a lid can also be used as a wok pot for slow cooked long-term simmering. A stainless-steel sauté pan has a larger surface, so you don't have to fry all of the ingredients in numerous batches. Dr. Alban - Hard to Choose (Official Audio) Thai Food Pak choy, Pak choi or Bok choy (a sort of cabbage) Coconut oil for frying garlic, chicken or salmon, etc. Coconut milk to make a creamy sauce Peanut butter or even peanuts as toppings. Coconut oil (not coconut milk) melts surprisingly fast and doubles in amount of expected. Cutting Boards 1. Top - Wooden or bamboo 2. Left - Plastic with a juice groove 3. Right - Titanium alloy with SAE 304 steel (alloy of iron, carbon, chromium and nickel). Chicken is an excellent introduction to Asian cuisine, but it also introduces the risk of salmonella. 1. Wooden or bamboo cutting boards is a risk 2. Plastic cutting boards is also a risk besides the risk of micro plastic in the food and being an environmental hazard too 3. Titanium cutting boards is the latest shriek To utilize any cutting board with a juicy groove, tilt it diagonally so the juice can drop off nice and fashionable. The wooden or bamboo cutting boards might still come in handy for a photogenic shot. Scandinavian ways of cooking chicken salmonella free for oven use 1. Denmark - 220°C/428°F - 60 min. 2. Sweden - 175°C/347°F - 70 min. Chicken Chicken breast fillet vs. chicken drumstick fillet Chicken breast fillets and drumstick fillets offer distinct qualities. Breast fillets are known for being lean, mild-flavored, and relatively low in fat, making them a popular choice for health-conscious individuals. Drumstick fillets, on the other hand, boast a richer, more intense flavor and a higher fat content, which contributes to their juicier, more tender texture. Both baking soda and cornstarch are used when velveting chicken, but they serve different purposes. Baking soda tenderizes the chicken by breaking down proteins, while cornstarch creates a coating that helps retain moisture and create a slightly crisp texture during cooking. Some recipes use both, with baking soda for tenderizing and cornstarch for coating. Baking Soda: Tenderizing: Baking soda raises the pH of the chicken, which helps to break down muscle proteins, resulting in a more tender texture. Rinsing: After using baking soda, it's crucial to rinse the chicken thoroughly to remove any residual taste or bitterness. Application: It's generally used as a marinade, often with a short marinating time (e.g., 15-20 minutes). Cornstarch: Coating: Cornstarch creates a thin, protective layer around the chicken, which helps to lock in moisture and prevent it from drying out during cooking. Texture: It also helps to create a slightly crispier exterior when cooked, especially in stir-fries. Application: It can be used in the marinade (along with other ingredients) or as a final coating before cooking. Combination: Some recipes use both, first tenderizing with baking soda, then coating with cornstarch before stir-frying. This method is particularly useful for achieving a restaurant-quality, tender, and slightly crispy texture in stir-fried chicken. Other Ingredients: Other common ingredients in velveting marinades include salt, sugar, Shaoxing wine, soy sauce, and oil. These ingredients contribute to flavor and help to further enhance the texture and moisture retention. Indian/Pakistani Cuisine Tandoori: A spice mixture often used to marinate meat, especially chicken. Masala: A spice mixture to make a chicken tikka masala. Singapore/Indonesia/Malaysia If you want to describe Singapore cuisine with three words: Give me more! For 40 days and 40 nights in religious terms means for an unspecified amount of time beyond a month. In Singapore/Indonesia/Malaysia cuisine some food contains cyanide like nuts, so they boil it and bury it in the earth for 40 days to leach it. Nutmegs and some berries are also rich on cyanide! (Blåsyre in Danish). Singapore/Indonesia/Malaysia cuisine looks just right for me entering Asian cuisine. There are limits to what I think of Thai cuisine to begin with. Interesting for this international cuisine is that white rice might have become soaked in a stock making it look like brown rice. Soy sauce might have been caramelized making it thicker called black sauce. You can also expect coconut rice. You can also expect rice and mackerel to be served as the national breakfast menu. Cambodia/Taiwan Cuisine This region has been in a conflict for a century about temples. Food for thought unites us all. Entry level Chicken over rice Pork over rice Palestine/Jordan Cuisine Can also be done under the same roof. Back to Top

Konsol•|•Online. How to cook spaghetti, and how to make a bolognese or carbonara, authentic recipe or not, plus a list of pasta sorts. 🍝 Spaghetti Bolognese 🍝 How to cook spaghetti Kitchenware 7.1 liters (28 x 11cm) traditional pot with lid and a stainless-steel pasta grabber. A wooden ladle across on top can prevent the pasta water from boiling over with no lid on. This pot is a hybrid made of 3-ply steel in a honeycomb pattern to protect the ceramic non-stick coating against the use of metal utensils. The latest invention - A high cylindrical spaghetti pot. -Since I read that rolling boil pasta to avoid it gets sticky, the cooking time for fusilli needs a couple less of cooking to become a la dente. Before that I used to let them simmer only, and old habits die hard. Myth or Fact You can avoid sticky pasta by making sure that the pasta is cooked in plenty of water and that the water is constantly boiling. If the water is not boiling sufficiently, the pasta will absorb the water and become sticky. In addition, you should cook the pasta as the last part of the meal, so that you can serve it immediately. Old school recipes also add vinegar and some olive oil to avoid the spaghetti gets sticky, but this is a myth. Is it a good idea to add oil to the boiling water to prevent the pasta from clumping together? No, it's actually a pretty bad idea. The oil does no good in the boiling water but can instead make it more difficult to get the water to boil. But olive oil is added to prevent the water from boiling over the lid. With potatoes a dollop of butter is added for the same purpose and can also make the potatoes softer quicker reducing the overall cooking time needed. Once you toss the pasta into the boiling water, it needs to be stirred constantly for the first minute, then once every 30 seconds for the next 3 minutes to prevent the pieces from sticking to one another or to the bottom of the pot. Keep the heat on HIGH to bring the water back to a boil quickly after the pasta is added, then turn it down just a bit so the water is still boiling, but not overly so. Remember to drain the water from the spaghetti thoroughly before pouring it onto a smooth porcelain surface on a plate before transporting it from the kitchen counter to the dining table, otherwise it will end up on the kitchen floor! Level Zero Then there's the salt. Most people put too little salt in the water when they boil spaghetti. You have to calculate 10 grams of salt per liter of water, so it's more than you think. I know it's difficult, but a good tip is actually to measure the water and pasta so that you get the right mixture ratio. In addition, spaghetti should always be cooked in plenty of water. Don't add the salt to the water before it's boiling. It would leave stains in the bottom of the pot. The use of coarse sea salt has become widely popular, but fine salt will dissolve faster. Tip: when adding salt or spices from 60cm/2 ft. high above it disperses evenly over a greater area in width. Cleaning dishware in cold water? Lipophilic (also called hydrophobic) vs. hydrophilic Anionic and cationic surfactants in dishwashing detergents. Elementary Trinity △ Rice : 5 grams of salt per liter of water (about ½ tsp) Potatoes: 10 grams of salt per liter of water (about 1 tsp) Pasta: 10-12 grams of salt per liter of water (about 1-1¼ tsp) Italian chefs often say that pasta water should be “as salty as the sea.” Contradiction For unpeeled potatoes some would say about 1 tbsp of salt per liter of water. Osmosis / Inverted Osmosis: Sodium/Potassium (especially potato peelings) Max. 100g of raw vegetables or 600g of cooked vegetables per day (potassium) Sodium decreases the heart rate Potassium increases the heart rate Keep in mind that in Western countries we tend to eat four times as much salt as the recommended daily dose. Portion of spaghetti Dried spaghetti Adult serving: 75-125g Children's serving: 50-75g If you don't have a kitchen scale, you can use a visual method. A standard serving is about the size of a 2 DKK coin bundle of spaghetti when held between your fingers. Fresh pasta weighs more and requires slightly less per person Adult portion: 120-130g Children's portion: 80-100g You could also invest in an inexpensive 'pasta meter', a small tool with holes of different sizes that help you measure the exact amount of spaghetti. The higher the volume of the pot, the less risk there is that it cooks over the lid. The wider the pot is, the less efforts there is with having to force or break the spaghetti into the pot. Pasta should preferably be cooked al dente, as the Italians call it. That is, with a bite to the teeth. In my experience, the cooking time indicated on the packages is often too long, so it is wise to take a piece of pasta out of the boiling water a little before the cooking time has been reached. And then taste/bite your way through and take the pasta when it is comfortable - and has a little bite. If you have cooked spaghetti leftover, then do not add it to the leftover of the bolognese. It will lose its al dente. Never rinse the cooked spaghetti in cold water - it ruins the taste of the pasta. Pour plenty of water into a pot and bring to the boil, covered. Use 1 liter of water per 100g of pasta — this will prevent the pasta from sticking together so easily and the water will maintain its temperature when you add the pasta. Add salt when the water is boiling. Use 10g of salt per 1 liter of water. If you add the salt before, you risk the salt sinking to the bottom and ruining your pot. Do not add oil to the water before it has boiled, as this will prevent the water from boiling properly. Add 1 Tbsp. of olive oil per liter of water. And 1 Tbsp. of vinegar per liter of water. Pour the pasta into the water and continue to boil, but without a lid. Prepare 75-100g of dried pasta per person or 125-150g of fresh pasta per person. Stir the pot for the first few minutes so that the pasta does not burn to the bottom. Cook the pasta for the number of minutes indicated on the packaging. Even if you have set a timer, it is a good idea to taste the pasta to see if it is done. It is cooked when it is soft but still has a bite. Save some of the cooking water before pouring off the rest of the pasta water. The cooking water is full of starch, which works perfectly as part of a pasta sauce. For example, stir a few tbsp. into the tomato or cream sauce to smooth it out and give it the right consistency. If desired, stir a little olive oil into the freshly cooked pasta. It is a myth that this prevents the pasta from sticking together, but it tastes great. Do not pour cold water over it either, as this does not prevent it from sticking either. If you want the pasta dish to be completely simple, you can mix a little cooking water, lemon zest, Parmesan and pepper together with the oil. Pasta Water You can reuse the pasta water to use in a pizza dough for a crisp crust, and also to make a creamy tomato sauce because of the starch from the pasta. Reuse the same pasta water two times to concentrate the starch. 🍝 Sorts of Pasta 🍝 First Aid Pasta Kit If you're looking for pasta in the supermarket, try to look for long-term dried pasta that has been dried at low heat. Generally, the larger the surface area, the more sauce it can absorb, so you can also try to find a perforated bronze-mold pressed pasta, which gives the pasta a rough surface to absorb sauce with. Bucatini Also known as Perciatelli. Capellini Ditalini Fagottini Farfalle Shaped like butterflies, also called 'bow tie' pasta (strichetti). Dried vs. fresh Fettuccine Fettuccine Spinach with a mushroom sauce served with a Chardonnay. Fusilli with Spinach Vegetarian with ginger and nutmeg. Also, Tri-color fusilli, a mix of yellow, orange and green colors. Fusilli Fusilli Tricolore Gemelli Gnocchi Pasta dumplings Lasagna Lasagna is both a type of wide, flat pasta and a popular Italian dish made by layering these pasta sheets with ingredients like sauce, cheese, and meat or vegetables. The assembled dish is typically baked in an oven until it is hot, and the cheese is melted. Lasagna sheets come both as natural and with spinach, same goes for both fresh and dried fettuccini. Linguine Linguine is an Italian pasta type similar to spaghetti, but flatter and wider (about 3-4 mm in diameter) and elliptical in shape, hence the name, which means "little tongues". It originates from Liguria in Italy and is traditionally served with pesto or seafood-based sauces but is also suitable for many other types of sauces, including oil-rich and tomato-based sauces. Macaroni with Bloody Mary Condiment: Worcester Sauce Macaroni (Italian, maccheroni) Soup noodles, also known as suppehorn in Danish. Swells to double in size in a soup. Tube-shaped pasta, or shaped like the name says like postal horns. 📯 Soup horns taste good in, for example, tomato soup or minestrone soup. Manicotti Orecchiette Pasta Orzo Pasta Penne Pasta Penne lisce ("smooth") Penne rigate ("lined") Pennoni A wider version of penne Radiatore Pasta Ravioli Rigatoni Pasta Rotelle Pasta Shaped like wagon wheels, and also sometimes called by that name. Rotini Pasta Shell pasta Also known as conchiglie and cavatelli. Spaghetti Pasta Spaghettoni Tagliatelle Pasta Tortellini Tortiglioni Vermicelli Pasta Ziti 🍝 Bolognese 🍝 Authentic recipe or not, have it your way Kitchenware Copper sauté pan with lid. Copper heats fast and cools fast, ideal for a saucepan. To sauté means to lightly brown a food in fat for a short time over medium or high heat in a pan or pot. The term is most often used for raw materials that have been cut up, e.g. vegetables in slices or sticks. Mandatory 3 portions 400g of ground beef 400g canned chopped or peeled tomatoes 1 celery stem (the leaves are edible) 1-2 carrots (depending on size) 1-2 yellow onions (depending on size) -All coarsely chopped. Optional Red wine (traditional) Once you get started with adding red wine to the food, the chefs will tell you that the cheapest isn't good enough. Mushrooms (untraditional) Garlic (not considered traditional) 'Philadelphia' cheese with garlic and herbs for a creamy consistency instead of cream (untraditional) 140g canned of concentrated tomato puré (optional in my opinion) or even 400g canned Heinz tomato soup (leftover from making homemade pizza ) or Salsa (untraditional) Contradiction Traditionally the celery, carrot and onion are cooked in olive oil to begin with, but I prefer my vegetables crunchy with a bite and not soggy, the Korean style. Some suggest letting the meal simmer for 2-3 hours, but the grounded beef, won't get any tender because of those efforts. After 2½ hours you can start to smell it's getting burned! If it's about the amount of canned tomato added, that no longer matches the amount of 500g ground beef provided by the supermarkets (300-400g these days only), then I suggest you take the lid off the sauté pan. So, I'll start with cooking the ground beef with the highest fat percentage of 14-18% which is excellent for a Bolognese meat sauce, so I won't need olive oil, which is overrated! Traditionally, both one can of concentrated tomato puré, and one can of either chopped or peeled tomatoes 400g matching 500g of ground beef is added. This is either/or to me, and not both/and! -Add milk, it works wonders! If you use canned peeled tomatoes, any excess tomato sauce can be used for a Bloody Mary the next day. You should probably also have some spare celery for this so-called hang-over drink. The excess tomato sauce can also be used to make a homemade pizza . Method#1 Chef's Recommendation Let simmer under lid for max. 2 hours Method#2 For a stressful everydaying Let simmer without lid for min. 20 min. Toppings Grated parmesan cheese Parsley (stem is edible) Never add ketchup to any pasta dishes or the Italian nonnas go waco, calling it a sin in their 10 pasta commandments. Another commandment is to never break the pasta while cooking it. Parmesan cheese Definition DOP: Denominazione di Origine Protetta PDO: Protected Designation of Origin Greek Feta cheese made of goat milk is also PDO. The Danish version, made of cow milk is therefore called salad cheese. Emmentaler is a Swiss cheese but not protected under DOP. 1. Grana Padano (cow milk) 2. Gran Spicco (a cheap variant of Grana Padano) 3. Gran Moravia (eco-vegetarian parmesan cheese) 4. Parmigiano-Reggiano (cow milk) 5. Pecorino (sheep milk, if you can't stand the smell of parmasen, then this one only has half the smell, but comes with twice the price tag) Pecorino Regions Pecorino Toscano Pecorino Siciliano Pecorino Sardo Pecorino Romano Pecorino di Amatrice After opening a pack of parmesan cheese, it gets harder in the fridge. With a heavy knife, chop the Parmesan into 1 to 1 1/2-inch pieces. Add the pieces to the bowl of the food processor fitted with the regular metal blade. Don't overfill the bowl. Turn on the food processor and let it run until the cheese is grated into the desired texture. One point is that pecorino cheese - salty and sharp in its most well-known incarnation, pecorino Romano - is made from sheep's milk, and Parmesan is made from cows. Pecorino also has a stronger taste than Parmesan, with a characteristic nutty flavor. Parmigiano-Reggiano vs. Grana Padano Grana Padano is cheaper, but the supermarkets and the Danish cheese special stores only sell year two-year old, matured Parmigiano-Reggiano. No restaurants with respects for themselves would serve Parmigiano-Reggiano matured less than three years. Parmigiano-Reggiano goes all the way up to 10 years of maturing. Kitchenware Multifunctional raw food grater made of stainless steel. This one has been around for generations, so no one living can tell what the different sides are good for. To grate hard parmesan cheese, I use the big side in the right picture. It's far more effortless than the one in the left picture. -The slower you grate it, the faster the results! The small side in the bottom in the right picture, is like a chef's knife, good for slicing carrots and cucumbers. -I recommend slicing, not grating, the carrots for a spaghetti bolognese on the chef's blade side of the stainless-steel grater. Either side is a horror if you want to grate a soft cheese. Intro to the Stove Ever wondered why the two large hot plates are placed diagonally? A large pot for spaghetti and a large sauté pan for a bolognese fits. Placing them side-by-side onto one large and one small hot plate won't fit! The Oven This baking sheet has a beveled edge on one side. It is both practical and theoretical that this side should face inwards into the oven towards the back. This is practical if you need to scoop your crinkle-cut French fries designed for oven-baking onto a plate. The theoretical part is that if you have a convection oven, then there are convection currents with the hot air distribution for baking bread in particular with this type of baking sheet. A grill grate should be used for a pizza stone and also for a springform pan. Having introduced both the stove and the oven, it's time to move on to introduce the multi-functional salt and sugar for baking bread or pizza dough. Italian Cabaret Lounge Music Pasta Carbonara Next Level Definition: Carbonara is basically the word carbon (charcoal). Pasta carbonara is a classic Roman dish. 1 egg per 1 Liter of water can bind. More pasta water than anticipated is the secret recipe. Some would use a 50/50 blend of Pecorino Romano and Parmesan cheese for topping besides the traditional parsley, which some don't add to the final dish, but lots of freshly grounded black pepper (let it rain) in the dish and some extra on top before serving. Some would also stir the parsley into the blended bacon/spaghetti/eggs. The emulsification of the egg yolk with hot water to avoid it becomes scrambled/stir-fried eggs is all about making the carbonara creamy, but without adding creme to it. Still, some would also add cream to the whisked eggs, so have it your way. Should I separate the egg yolk from the egg white, or can I use it all? One egg yolk per 100g of pasta (1 portion). For larger portions with 4 eggs, 3 egg yolks are used and 1 whole egg also to make it extra creamy. Others would separate the yolk from the white and then beat the egg white to add later on, by folding it into the pasta. Most of the Pecorino Romano or Parmesan cheese is added to the whisked eggs besides some grated-on top before serving. 30g of grated Pecorino Romano per 100g of pasta (1 portion). Pecorino Romano is a salty cheese, so some would not add extra salt to the pasta water. The starch from the pasta water also helps to make the dish extra creamy. For an authentic carbonara, only Pecorino Romano is used. When adding the al dente cooked pasta, like spaghetti or fettuccine, into the pan with bacon make sure to turn the heat down first and add some hot water until it stops sizzling. For an authentic carbonara Italians would use guanciale instead of bacon. It's about not using too lean meat. The bacon is diced not sliced. The more fat the pork meat contains the less the need to also add (extra virgin) olive oil. The fat will become rendered down in the pan. Italians prefer to use spaghettoni for a carbonara instead of spaghetti, which is a thicker version of the classic spaghetti, characterized by its larger diameter, which gives it a "chewier" texture and a rough surface that is good for holding rich sauces. It is made from durum wheat semolina and dried slowly to achieve a balanced cooking and good shelf life for sauce. If spaghettoni is not available, then linguine or bucatini can be used. Since eggs are used to make a carbonara, chefs don't recommend using fresh pasta also. Optional Mushrooms go well with bacon in the buddy system. Garlic Red chili pepper You might also look into Amatriciana made with bucatini, guanciale, Pecorino di Amatrice cheese and dry white wine, which can bind the unbindable olive oil and pasta water. Fettuccine Alfredo Authentic Fettuccine Alfredo is not made with cream, but with butter and 12-18 months Parmigiano Reggiano. Rissotto Risotto is another Italian dish consisting of rice cooked in broth, often with vegetables added. Risotto is served as a side dish or as a starter. See also orzotto, bygotto, rugotto, speltotto and kornotto. Some made with barley grains instead of rice. Balance Chefs say that if every bite tastes the same it becomes boring. That's where a variety of ingredients comes in, while others would say that sometimes less is more. Italians eat their spaghetti with a fork only. To use both a fork and a spoon is an American way, I've also seen some do that in Denmark. Conclusion Once you've looked into Italian Christmas cuisine with seafood, it becomes just as reluctant, repulsive and rejective as British and American cuisine. What the Italian nonnas call a sin, is related to the fact that family/religion means to tie bonds together. The next generation of Italian heathens prefer to call the sin for international pasta crimes. Sometimes the Italians use a pasta dish as a starter, and not as a main course. That's where they start to use a food tong and twist the pasta in a 6 oz. soup spoon to roll it up a before serving it on a plate. International cuisine unites us all, and death shall have no dominion! Back to Top

Konsol•|•Online. Trinities or triplets, a set or succession of three similar things is a classic way to organize things. Trinities △ Triangles/Trines/Trios/Triplets △ While Trinities △ are about the WHAT, The [Squares] ☐ are about the WHERE. △ Triangulum Galaxy △ Now, is a good time to introduce the word 'axiom '. It means a #lv0 starting point for reasoning. The word axiom is the tribe of the word ax or axe. A cleaving #lv2 for further inspection. Should two and two come together well, a 3rd leg to stand upon, comes together as a theorem. Solar Eclipses △ 1. Total Solar Eclipse 2. Partial Solar Eclipse 3. Annular Solar Eclipse Lunar Eclipses △ 1. Total Lunar Eclipse 2. Partial Lunar Eclipse 3. Penumbral Lunar Eclipse (Umbra vs. Penumbra ) SEO/GEO △ 1. Buzzwords (also called vogue words) 2. Focus words 3. Keywords Definition of axiom △ 1. Choices only lead to changes 2. Changes are no go od, nevertheless inevitable 3. There are no answers, only choices Levels of advancement △| ☐ 1. Very easy 2. Easy 3. Medium 4. Hard Unwritten laws of Danish high school proms △ 1g. Lårkort Bodystocking 2g. Til knæerne (medium length) 3g. Full-size Kjole til gulvet Military jargon △ 1. Tillid er godt 2. Kontrol er bedre 3. Razzia er bedst Acoustic Military Analyst △|☐ 1. Average Bitrate (ABR) 2. Constrained Variable Bitrate (CVBR) 3. True Variable Bitrate (VBR) 4. Constant Bitrate (CBR) Kitchen Triangle △ 1. Stove 2. Sink 3. Refrigerator Grains/Cereals △|☐ 1. Rye 2. Barley 3. Wheat 4. Oats Cuisine △|☐ 1. Regional cuisine 2. National cuisine 3. International cuisine 4. World-class cuisine Cooking △ 1. Taste (salt, sweet, bitter, umami) 2. Flavor (spices, etc.) 3. Aromatics (delicacy) The Holy Trinity of Italian pasta dishes △| ☐ 1. Spaghetti Bolognese 2. Spaghettoni Carbonara 3. Bucatini Amatriciana 4. Fettuccine Alfredo Asian Salts △ 1. Fish sauce 2. Oyster sauce 3. Soy sauce Art of cooking △ 1. Creation 2. Experimentation 3. Improvisation Dishes △ 1. Starter 2. Main course 3. Dessert Danish cuisine △ 1. Svinekød (Krebinetter) 2. Gris/Kalv (Frikadeller) 3. Oksekød (Hakkebøffer) Karbonader og krebinetter er stort set det samme i dagens Danmark. Forskellen er ofte kulturel og geografisk, hvor "karbonade" ofte bruges i Jylland, mens "krebinet" foretrækkes på Sjælland og Fyn, ifølge madblogs. Begge refererer til en paneret bøf af hakket kød, som regel svinekød eller en blanding af svine- og kalvekød. Krydderurter △|☐ 1. Dild (uegnet til opbevaring i køleskab) 2. Persille (uegnet til opbevaring i køleskab) 3. Purløg (kan godt opbevares i køleskab) 4. Estragon (kan godt opbevares i køleskab i 2-4 dage. Bladene kan klippes af og opbevares i en lufttæt pose) Burgers △ 1. Coated Aluminium Skillet (Medium Heat) 2. Iron Cast Grill Pan (High Temperature) 3. Griddle Pan (High Quantity Industry) Filmmaking △ 1. Utopia 2. Dystopia 3. Post-apocalyptic Communication △| ☐ 1. Information 2. Misinformation 3. Disinformation (Danish, desinformation ) 4. Malinformation Thermodynamics △ 1. Turbo 2. Turbine 3. Turbulence Physics △| ☐|⛦ 1. Solid 2. Liquid 3. Gas 4. Plasm 5. Ectoplasm or Tele plasm (parapsychology) Wordplay △ 1. Could 2. Would 3. Should Wordplay △ 1. Stumble 2. Rumble 3. Tumble The Danish Prime Minister's New Year's Address (2025) 1. USA innovates 2. China copies 3. Europe regulates Decisions △ 1. Suicide 2. Homicide 3. Genocide Joining a movement △ 1. Seduction (great interest in you) 2. Disruption phase (defend yourself from outside criticism) 3. Culmination (devote your body and soul to your guru) BIAS △ 1. God is a nihilist 2. Jesus is a partisan 3. Satan is an opportunist Purposes in life △ 1. Something to live for 2. Something to die for 3. Something to kill for Whisky Trinity △ 1. Man takes a drink 2. The drink takes another drink 3. The drink takes the man Heuristic Semantics △ 1. Predator 2. Prey 3. Parasite Sex idiom △ ( coherent aphorism meaning the chase is better than the catch) 1. Find 2. F**k 3. Forget Sexism 1. Masochism 2. Sadism 3. Sadomasochism Providence △ 1. Practical 2. Intellectual 3. Spiritual Transformers △ 1. Choices 2. Changes 3. Chain Reaction [Website] ☐ 1. Layout △ (Back Office) 2. Design △ (Back Office) 3. Content △ (Front Office) Heuristic/Semantics (Front Office) 1. Formal Semantics △ 2. Lexical Semantics △ 3. Conceptual Semantics △ Star✩Trek NCC-1701 1. Ambassador (C-class) 2. Galaxy (D-class) 3. Sovereign (E-class) Star✩Fleet Command △ (NCC: Naval Construction Contract) N: Navigation Officer C: Communication Officer C: Commanding Officer Star✩Trek Propulsion △ 1. Manual Thrusters 2. Impulse Speed 3. Warp Speed Science Division △ (☐: Also Astrobiology) 1. Astrophysics (Dots, numeral universe) 2. Astronomy (Lines, logical link layer) 3. Astrology (Guidance, phenomenal universe) Orientation △ Astronomical horizon True horizon Visible horizon The three majors (Astrology) △ 1. The Sun 2. The moon 3. The ascendant (Asc) Aspect categories △ (Astrology) 1. Minor Aspects 2. Major Aspects 3. Grand Aspects Modalities (Astrology) △ [3:4:7] 3 Modalities + 4 Elements = Relativity (7) | 3x4=12 (Circle) 1. Cardinal 2. Fixed 3. Mutable Reconstruct △ 1. #Roof 2. #Rook 3. #Root Pyramid construct △ 1. Pythagoras 2. Philosophy 3. Philanthropy Level system △ 1. Low level 2. Mid-level 3. High level Township △ 1. Uptown 2. Midtown (middletown) 3. Downtown Noise Characteristics △ 1. White noise 2. Pink noise 3. Brown noise Electric current 1. Alternate current (AC) 2. Direct current (DC) 3. Bipolar pulsating direct current Sea level △ 1. Blue water (Open ocean) 2. Green water (Coastal waters, ports and harbors) 3. Brown water (All navigable rivers and their estuaries) Organizational Units (OU) △ 1. Den lovgivende magt (Legislature, a system of delegating powers) 2. Den dømmende magt (The judiciary, independent of the other authorities) 3. Den udøvende magt (Executive power) Idiomatic expressions △ 1. Judge 2. Jury 3. Executioner U.S. Army Marines △ 1. Improvise 2. Adapt 3. Overcome Presidium △ on the Podium ☐ 1. Prime Minister 2. Minister of Defense 3. Minister of/for Foreign Affairs (Secretary of State) Nazi Organization △/☐ 1. SA (Sturmabteilung) 2. SS (Schutzstaffel) 3. SD (Sicherheitsdienst) 4. [Gestapo] (Geheime Staatspolizei) Medieval period △ 1. Early Middle Ages (approx. 500-1000) 2. High Middle Ages (approx. 1000-1300) 3. Late Middle Ages (approx. 1300-1500) Tools/Weapons △/☐ 1. Ax or Axe (cleaving wood) 2. Tomahawk (stridsøkse) 3. Pick axe (used for rocks) 4. Crossed pickaxe △ Trinity Constructs △ Weyland-Yutani Corp . △ 1. Science Div. 2. Military Div. 3. Commercial Div. USCSS✩Nostromo △ 1. Deck A 2. Deck B 3. Deck C [Board:Game] △ 1. Tic 2. Tac 3. Toe Science Division △ 1. Engineer (Math) 2. Technician (Theory) 3. Mechanic (Praxis) Science Division △ 0. Higgs particle 1. Higgs mechanism 2. Higgs {field} Electrical resistance △ 1. Non-phase shifting resistance (Ohm /Ω) 2. Capacitive resistance (condenser capacitance) 3. Reactive resistance (coil reactance) Electrical current △ 1. Alternate Current (AC, analog) 2. Direct Current (DC, digital impulses) 3. Bi-polar alternating direct current, combined for digital impulses Sectors △ 1. Primary sector (agriculture, fishing, mining, forestry) 2. Secondary sector (Infrastructure) 3. Tertiary sector (service sector) Scholar sector △ 1. Elementary school 2. Middle school 3. High school Tri-colored collars △ 1. Red-collar job (Government workers, candidate) 2. White-collar job (Office workers, college, bachelor) 3. Blue-collar job (Blue jeans, overalls, or boilersuit hard labor workers) Economic growth △ 1. Rush hour 2. Happy hour (Cocktail hour) 3. Zero hour (Birth #rate zero) Commercial Div . △ 1. High-brand 2. Mid-brand 3. Low-brand Music △ 1. Your music video? You ain't got none! 2. Your lyrics? You ain't got none! 2. Your bridges? You ain't got none! Trident Trinities 🔱 (East / Middle East / West) #Lv2 Phishing vs. Pharming #Lv2 Sickle vs. Scythe #Lv2 Trident vs. Pitchfork 🔱 Trident / Pitchfork / Prongs🔱 Grim Reaper “reap” human souls with a scythe, just like the Christian Trident 🔱 symbol means to "fish for human souls", because it's a symbol for Poseidon (Neptune). The Trident 🔱is also interpreted as the Holy Trinity △ 0A) The Sun (Father) 0B) The Son (Mercury, absorbs seven times as much light as the other planets, hence seven became holy, #lv6 spectral analysis and the seven colors of a rainbow: Red, orange, yellow, green, blue, indigo, violet. Mercury hence was called the seven-folded light. And a triangle △ became a symbol of a #lv6 prism. Hence two numerical highways emerged: The [3:4:7] highway and the [3:6:9] highway.) 0C) The Holy Spirit (Venus) 1A) The Father (Will) 2A) The Son (Wisdom) 3A) The Holy Spirit (Wonder) 1B) The Sun. The ball of burning gas is the source of all (like the Father) 2B) The light is visible to all (like the Son) 3B) The heat is felt, but not seen (like the Holy Spirit or Comforter) 1C) Man's nous (i.e. complete mind and heart; including intellect, creativity, feelings, morality, intuition, etc.) is like the Father. 2C) Man's flesh (both tangible and a temple of the Holy Spirit), is akin to the Son who became incarnate and was filled with the Holy Spirit. 3C) Man's life (or breath) is akin the Holy Spirit. [1 Corinthians 13:13] Paul uses the triadic formula of faith, hope, and love △ 1. Faith 2. Hope 3. Love Shiva also with a Trident 🔱 (Sanskrit word त्रिशूल (triśūla )) Three gate•|•ways to Hell 🔱 [3:4:7] (Seven deadly Sins) 1. Lust 2. Greed 3. Anger 1. Creation 2. Preservation 3. Destruction 1. Past 2. Present 3. Future (Sub•|•junctive) 1.Body 2. Mind 3. Atman 1. Compassion 2. Joy 3. Love 1. Spiritual 2. Psychic 3. Relative 1. Happiness 2. Comfort 3. Boredom 1. Pride 2. Repute 3. Egotism 1. Clarity 2. Knowledge 3. Wisdom 1. Heaven 2. Mind 3. Earth 1. Soul 2. Fire 3. Earth 1. Soul 2. Passion 3. Embodied-soul 1. Logic 2. Passion 3. Faith 1. Prayer 2. Manifestation 3. Sublime 1. Death 2. Ascension 3. Resurrection 1. Satva 2. Rajas 3. Tamas Religion △ / ☐ (☐: Fundamental) 1. Monotheism 2. Polytheism 3. Holism Trinity of my life △ 1. A father 2. A husband 3. A [farmer] Marshalship △ (In Danish) 1. Hofmarskal 2. Rigsmarkal 3. Feltmarskal (No retrête option vs. General's prerogative) Order of the Dannebrog △ (Special class: Grand Commander) 1. First Order class (Grand Cross, special honor with diamonds) 2. Second Order class (Commander 1st Class, Commander) 3. Third Order class (Knight 1st Class, Knight) Military Division △ 1. Army 2. Navy 3. Air Force Military Division △ 1. Ideas 2. solutions 3. competence ABC-warfare (Science Div.) 1. Atomic 2. Biological 3. Chemical Weaponry △/☐ 1. Light 2. Medium 3. Medium/Heavy 4. Heavy Security classification △ 1. Confidential 2. Secret 3. Top Secret (NATO Top Secret, Top Hat, Secret Spoke, etc.) Trinity △ 1. Egg Shell 2. Egg White 3. Egg Yolk Commercial Div . △ (Martial arts, [T:K:D] [태:권:도], Sino-korean reminiscence of totemistic beliefs) 1. Blocks (Low, middle, high) 2. Punches (Low, middle, high) 3. Kicks (Low, middle, high) Martial Arts △ 1. The way of the exploding fist 2. Knife hand (broken knuckles) 3. Spear hand (penetrate soft parts of the body) Cobra Kai (S5E10) △ 1. A man can't stand - He can't fight 2. A man can't breathe - He can't fight 3. A man can't see - He can't fight 1. Red belt (element earth, solid, consolidation of skills) 2. Blue belt with red tag (swifty affairs, flying kicks) 3. Blue belt (ballerina, half- & full circle kicks) Tiger, junior (Tigers are said to be inhabiting the Taebaek mountains spanning over North & South) △ 1. Cup (Element: Earth, color red, triple black #tag) 2. Cup (Element: Earth, color red, double black #tag) 3. Cup (Element: Earth, color red, single black #tag) Tiger, senior (Tigers are said to be inhabiting the Taebaek mountains spanning North & South) △ 1. Black belts (Sun, 1st Dan, Element: Fire, Father, Koryo ready stance) 2. Blacker (Moon, 2nd Dan, Element: Water, Mother, crow stance, diamond block) 3. The blackest of 256 (8 bit) of gray (US) / grey (UK) (Pluto, death) (3rd to 9th Dan) [3:6:9] ^ [3:4:7] (Element: Air, Intellectual Emperor bullshit beyond being a virgin warrior, tiger stance and mountain block.) Totemistic beliefs △ 1. If I was a bird, I would see an eagle in the #mirror 2. If I was a cat, I would see a tiger in the #mirror 3. If I was a dog, I would see a wolf in the #mirror We believe in the #value of the many so you would never make it beyond being a virgin warrior. Your service was not requested, and now death is the only solution to all of your problems aiming for the Gods, who could only send a Jesus to look into how to handle the dilemma, before my will by God given would turn into an ultimatum for you and me. States of Consciousness △ 1. Sleep 2. Wakefulness 3. Hypnagogia (characterized by dreamlike #visions and strange sensory perceptions [Borderland]) Headphones △ 1. In ear (ear buds) 2. On ear (30mm drivers) 3. Over ear (50mm drivers) Communication /Terminated! △ 1. Personal affairs (loose my number) 2. Private sector (change your phone number) 3. Public sector (last resort!) Back to Top

Konsol•|•Online. Proverbs and Quotes. A line or two of aphorism for the social media. Proverbs A line or two of aphorism • Everybody got their own {pairs} of {if} and {then} • {If} you don't stand for something; {then} you will fall for anything. • {If} you want it done right, {then} do it yourself (DIY) • {If} you don't love yourself, {then} stay away from both school and work. • {If} you want forgiveness, {then} forgive yourself first. • {If} a woman cannot smell your social status, {then} she will procreate anyways. • {If} you found someone/something exciting, {then} it was due the presence of electricity, not vicinity. • {If} you want it done right, {then} do it yourself (DIY) • {If} you can afford it, {then} stay away from it • {If} pussy is your business, {then} you have no friends • {If} a 30-year loan in the bank for a home, is equivalent to being surviving for suckers, and survival itself is for suckers too, {then} your obituary before mine will do. • {If} you accept minimum wages, {then} you'll be able to retire when you're 138 years old. • {If} you can't beat 'em, {then} join them • {If} you can't change the world, {then} change yourself • {If} you don't like yourself, {then} go shine somewhere else • {If} you're going through hell, {then} keep going (Winston Churchill). • {If} you love something, {then} set it free. If it comes back to you, {then} it's yours. • {If} you don't make a choice, {then} the choices make you • {If} a man knows more than others, {then} he becomes lonely. • {If} you got nothing positive to say, {then} say nothing at all • {If} your teacher or instructor is wrong, {then} say nothing at all • {If} you have no opinion, {then} the opinion makers will provide you with one. [If you're into the pussy business, {then} you're out of the friend's business. • Quit smoking/drinking and your friends will quit you • You can go to the left where nothing is right, or you can go to the right where there's nothing left. • The past was a construct of mind • Sanity is a construct • Stop telling people more than they need to know • Your past is what keeps you from being present • Your square mind drew a circle. You got my sympathies • All good things come to an end, and all the evil seems to live forever. • Every man is the hero of his own story • Humans are doomed to destroy themselves, when they can't find meaning. • Fear will keep the world free from sin • Save the world, kill yourself • Free your mind, the rest will follow • Desperate times, desperate measures • The difference between fantasy and reality is perception, fantasies can be as real, as you want them to be. • Saving my life was his job interview • Good fences make good neighbors • In solitude the mind surrenders to a higher power • Sometimes life forces us to grow up faster • Once this God was of importance, but now exists in solitude and eternal... • Every day we are alive is like a science experiment • We tell lies because want a better reality for everyone • Don't let the bed bugs bite you • The intelligent man finds everything laughable, the sensitive man hardly anything. • The way to a man's heart goes through his stomach • Life is lived forward and understood backwards • When life looks dark, then don't worry. Tomorrow, it looks even darker. • Water signs, do you feel dehydrated? (drought) • Single or not, you still need to love yourself • What doesn't kill you, makes you stronger • There's no end to mankind's stupidity • It's expensive to be poor • It sucks to be special in a world of commoners • A friend is a hope of heart • Love makes us selfish and will kill us all • Only your strength can save you, not your tears • Just like the mountains I am rooted here • We all have two lives. The second life begins when we realize that we have only one (Taoism, Confusius). • People may be happier with objects or pets than with other people. • Being a God is very lonely • Hell is way too crowded, and Heaven is way too lonely. • Loneliness is death's cruel sister • When you are 45, work on yourself instead of your relationship. • Everyone believes they belong in the top • You are no one else's creation. You are your own creation • It rains over the just and unjust alike • It doesn't matter what you can have. Tomorrow, you want something else. • Boys fall in love with what they see. Girls with what they hear. • Beauty turns men into beasts • There are no answers, only choice • A half-hearted effort and a full guarding • With your dreams you will crush mine • Be happy in your work • There's always one more thing to do (work therapy) • Be gentle to yourself • Looking in the abyss, and the only thing looking back at you is your own character. • All creations are only because of the big guy up there • Drink and see clearly (only drinking and remembrance left due to a lack of activity). • Don't try to make it mean something, try to make it be something. • Insanity is doing the same thing over and over again and expect a different result. • Liquor is powerful entity (a thing with distinct and independent existence) and an irresistible force. • The liquor wants to communicate • Even some buddhist monks believe, that alcohol fuels the wisdom. • Liquor synchronicity. Drinking to fill the void. Quit drinking for someone not something. • A liquor captain never abandons his ship • Once you are a pickle you can't go back to be a cucumber (alcoholism/addict analogy). • No one is coming to save you, so get up and be your hero. • Never meet your heroes though • Drugs are like shoes, everybody needs them, but not all of them fit. • It's not the drugs that make an addict, it's the need to escape reality. • Love ain't nothing, but a black hole • The only way to love a human is to stay away forever • In the beginning, there was no beginning. In the end, there was no ending. • Embrace who you are. Not who you were. Can't do both. • A movie star is not something you become, either you are one or you are not. • Independence is the greatest luxury • 'They' make us go chasing dreams, before we get too grown up to dream. • Girls are not just a different sex/gender, it's a total different species (1995) . • Come hell or high water • You can't make an omelet without breaking a few eggs • You are only as good as the last plate you served • Trust is for someone who is afraid of believing in themselves. • Life's a bitch and then you die • Democracy is a mathematical impossibility • Smart men don't get married • People get very weird about money • A man with no future seeks his past • There comes a time when you have to look forward not backward. • If it isn't broke, don't fix it • Never change a running system • He who finds a friend, finds a treasure • The void grows like a black hole, and devours like the Devil. It tries to return all light and matter to their place of origin, but it fails and leaves nothing but a dense volume of emptiness. • We all have our idiosyncrasies • Words fly a way, writings remain • Loneliness is as lethal, as smoking 15 cigarettes a day (loneliness is the killer) • An honest job is one with dirt under your nails (blue collar jobs). • Don't get your honey, where you get your money • Trying to be friends with everybody in the beginning or nobody in the end seems to mean all the same • Money which I don't have the time to spend, I don't want • Smart guys don't have friends (don't look for any in highschool, college or in the Army) • It sucks to be special in a world of commoners • Just as soon as I belong, it is time to disappear • There is nothing in tomorrow that wasn't there in yesterday • Life doesn't offer second chances, but sometimes a fresh start • Loneliness is death's cruel sister • Fitting into your own skin is the whole point • When you think you have it all, life backfires at you • All they need is to shift perspective to see the full scope of things, only being restricted by their own square mind. • Soldiers are not trained to handle retirement • Another day in hell, living your dreams • I like labor it clears my mind • A man is worth nothing without his car • Old habits die hard • I wish I knew what I know now back then • A man who has no future will seek his past • Don't look back, don't come back. You shouldn't have left in the first place. • The future gives the past the middle finger and vice versa • The rich live as the poor, and the poor as the rich • Better a neighbor nearby, than a brother far away • The road to hell is paved with good intentions • Substances and stimulants turn into an addiction. Addictions turn into weakness and weakness turns into death. • Think lightly of yourself and more deeply about the world • A plan of battle doesn't really survives the first engagement with the enemy. • Trust and respect are earned, not given • A chain is only as strong as its weakest link • Wannabe warriors talk a lot, real warriors less • A soldier's first battlefield is always his own mind • Couldn't see the forest for the trees (an expression used of someone who is too involved in the details of a problem to look at the situation as a whole). • Diplomacy is the art of asking people to go to hell, in such a way that they look forward to the trip. • All wisdom comes from memory • Wise man knows that he doesn't know anything • You reap what you sow (future consequences are inevitably shaped by present actions). • Ignorance is bliss, if it is folly to be wise • A great ship needs deep waters (means that an intelligent man must look for wiser people to engage with rather than fools in order for them to progress in life). • Keep your friends close, and your enemies even closer ("frenemy", "street-wise", open-mindedness, silent reminders). • Wise men talk because they have something so say. Fools talk because they have to say something. • Noisy people go to noisy places, whilst silence is the [Kingdom] of God. • All the wrong people in all the wrong places doing all the wrong things at the wrong time and they do it all together asynchronously. • There is nothing so bad, that it's not good for something else. • If it ain't broke, don't fix it • Never change a running system • Changes are no good, nevertheless inevitable • When you have purpose you don't need friends • It takes a minute to find something special in a person An hour to appreciate them And a day to love them But, it takes an entire life to forget them • What good is information, if not held onto? • Different horses for different courses (means that people have different qualities and skills suitable in different situations). • Don't let anger cloud your judgement • Don't let your presence find your past (existentialism) • Behind every great fortune, there is a crime • They say nothing gets you over the last one like the next one (#lv7 relationship ) • Never carry a gun, you might get tempted to use it • Never take anything for granted, God will take it from you (is he bad or being fair)? • Loneliness is the showdown with the Hell of the clichés • You will be able to live by yourself the day you die • When someone comes into your life, it's like forever. What can I say, the broken makes the best followers. • Relatives and family can only drag you down • No meaningful connections with family, friends and computer games. • Speech is the mirror of thought • No one punches harder than life • Nothing bunks you harder than time • The more tight you try to hold onto the past, the more it slips through your fingers like sand. • White people think they want to know the truth, but they only want to feel absolved. • Being slothful is the Devil's pastime • In the void, pairs of particles are continuously created • Life is something that just happens, when you were in the middle planning for it. • The more things change, the more people stay the same • Love makes you weak • In order to the light, you must shine in the dark • In order to make quick money, you must first do money laundering. • The bigger the mess, the bigger the paycheck • Behind every fortune, there's a crime • There's no such thing, as easy money • If I would have amputated that weakness out of my life years ago, then she would still be by my side. • If you do not control your fate, then it will control you • Take care of business, or business will take care of you • Deceit never ends well • I don't know how this runs legally, but don't try to run • Never look back, never look forward • Find a way out of here, make one • It's the things we love the most, that destroys us • Your obituary before mine will do • A church that marries the spirit of the age, will be widowed in the next (catholicism) • It doesn't matter what you can have, tomorrow you just want something else. • Only two things are certain in life, you are going to die, and you'll most certainly pay taxes until then. • What is life worth without family and friends? Frozen assets in the bank, of course! • Don't live your past, live your life • Stay away from making any mistake, or they accumulate themselves. • People want to be amused, not preached at! • Friends first, competition second /Chinese proverb! • The only thing that does not change in this world is change itself. • The smarter they come, the less compassionate they are • They say it's not a sin, if you don't take pleasure in it • The more an intelligent life form, the less the matter • If you get lost in the woods and have sadness or fears in your heart, then the spirits of the forest will use it against you (Japanese proverb). • The more strength and confidence you project, the more mother nature bends to your will. • Never meet your heroes • Never turn your hobby into your profession • There's a time to sow and there's a time to reap. • I need you to become the past, so I can become the future. • Alone you're nothing in life, you need a team behind you. • You can't run, you can't hide Quotes A line or two of aphorism My favorite collection "White man means the end of the world" /Amazon jungle indigenous people! "Before you become too entranced with gorgeous gadgets and mesmerizing video displays, let me remind you that information is not knowledge, knowledge is not wisdom, and wisdom is not foresight. Each grows out of the other, and we need them all." /Sir Arthur C. Clarke! “Writing is the geometry of the soul” /Plato! “We are looking for facts, not truth” /Indiana Jones! "We're here to preserve democracy, not to practise it" /Gene Hackman! “Whosoever is delighted in solitude is either a wild beast or a god” /Aristotle! 3rd dan black belt target : "Make it look so delightful it seems not to be of this Earth" /Unknown! "And death shall have no dominion" /Thomas Dylan! (Solaris 2002 ) "There are no answers, only choices" (Solaris 2002 ) "Changes are no good (nevertheless inevitable)" /Fat Pizza Tony! (Léon 1994 ) "We are # transformers " /Arnold Schwarzenegger! "I am not your emergency phone number, because I am not your wife, nor is your friend your brother, or Jesus would not be in business. So, God said your children comes by you, but they don't belong to you." "Diversity is the superpower of America" /Will Smith! "Death is the solution to all problems" /Joseph Vissarionovich Stalin! "That which does not kill us, makes us stronger" /Fredrich Nietzche! "Something is rotten in the state of Denmark" /William Shakespeare! • By the time you are 20yo you thought you knew it all. By the time you are 30yo they say you are 30 and still dirty. By the time you are 40yo, pop-psychologists like Carl Jung thought he knew it all. By the time you are 50yo God had other plans for you. Biblical Quotes The apostle Paul (Paulus) foresaw our relationship when he said: "In the last days there will be hard times. For then men will become self-loving, money-loving, boastful, arrogant, full of scorn, disobedient to their parents, ungrateful, scoffers, unloving, implacable, gossipy...enemies of the good... they will love pleasures more than God.' Then he concluded: "Stay away from them!" (2 Tim 3:1-5). "Heed the women, don't seek them." A proverb with roots in biblical wisdom literature, specifically Proverbs 31:3, and can be interpreted as a warning against allowing desires for women to become a source of weakness or distraction, especially for those in positions of leadership. It's not a literal prohibition against women, but rather a cautionary note about the potential for relationships to lead to negative consequences, such as a loss of focus or even ruin. They give you a set of #values only to break down again. Was it religious schizophrenia or political paranoia?! And who the hell are they? Conspiracy theories of course! Back to Top

Konsol•|•Online. Homemade pizza is a great start to learn more about flour, salt, sugar and fermentation. For more information on toppings see the burger recipe section. 🍕 Pizza 🍕 Pizza Pro v. 2.0 Sections Different Styles Focaccia vs. Pizza Thin crust Tavern style vs. Deep-dish Calzone vs. UFO Pizza Flour Fermentation Dough Passata Cheese Toppings Viking Pizza Baking Pizza Dome Conclusion Hashtags: #internationalpizzaday #nationalpizzaday #worldpizzaday Pizza Planet LV [4:2:6] Pizza LAB, Pizzaria, Pizzatek, Pizzarium Inspiration to world pizza day Aussie style with Whisky BBQ sauce. Spice up your tomato passata sauce. Bakeware 1 sauce spoon full (2 Tbsp.) of tomato passata for an 8"-inch springform pan. The pizza base most be visible in spots to avoid getting soggy. National dishes came from the military and is defined as the art to feed an entire army with the same meal at the same time. Thus, came pizza, hot dogs, pirogues and roast pork with red cabbage and brown sauce to the world. Pizzaware Indoor or outdoor pizza oven, pizza stone or pizza steel, pizza peel, pizza rocker or pizza cutter (roller blade), pizza dough docker. Inspiration to national pizza day Portuguese style: Pizza sauce + Porter beer (1:1 mixture, but preferably a rich tomato sauce) Calendar World Pizza Day January 17 (Since 2017) National Pizza Day February 9 (Since 10th century) Great American Pizza Bake Sun Feb 9th, 2025 - Sat Feb 15th, 2025 National Pepperoni Pizza Day Sat Sep 20th, 2025 National Sausage Pizza Day Sat Oct 11th, 2025 National Calzone Day Sat Nov 1st, 2025 Inspiration to national calzone day Calzone ingredients: Italian salami, Ricotta, Mozzarella, sliced ham and olive oil . Different Styles 1. Neapolitan Characteristics: This Neapolitan classic has a thin crust with airy, lightly charred edges. It's traditionally made with San Marzano tomatoes, buffalo mozzarella, and fresh basil. How to make it: It requires an extremely hot oven (800–900°F/430–480°C), so invest in a pizza oven for authentic results. Top with simple ingredients that don't require long cooking times. 2. New York Style Characteristics: A thin, pliable base with a slightly puffed edge. Perfect for eating on the go. How to make it: Bake at 550°F/290°C in a regular oven. Use a simple tomato sauce and mozzarella, and finish with a sprinkle of dried oregano. 3. Sicilian Characteristics: Square pizza with a thick, airy base and crispy edges. Perfect for large parties. How to make it: The dough rises directly in a pan before baking. Par-bake the base to avoid a rubbery center and top with plenty of cheese and tomato sauce. 4. Detroit Deep Dish Features: Thicker base with caramelized, crispy cheese edges. Sauce stripes are added after baking. How to make it: Use a deep pan and a mixture of mozzarella and Wisconsin Brick Cheese. For the authentic flavor, bake over medium-high heat. 5. Chicago Deep Dish The hallmark: Layers of cheese, meat, and chunky tomato sauce in a high, angular crust. How to make it: Press the dough up the sides of a deep pan. Add the cheese first, followed by the filling, and finally the sauce. Bake for 30-40 minutes at a low temperature. Another way to make a Chicago deep dish, is to start with putting slices of cheese all the way around the edges in a pie pan, so the cheese becomes caramelized. 6. Chicago Tavern Style Characteristics: A thin, crispy base, cut into squares. Perfect as a bar snack. How to make it: The dough is run through a dough machine several times to ensure an ultra-thin base. Use a sweet or spicy tomato sauce and slightly burnt mozzarella. 7. Californian Characteristics: Focus on fresh and experimental toppings. Thin base with a slightly crispy bite. How to make it: Bake at high heat and top with seasonal ingredients like burrata, squash blossoms or pickled vegetables. 8. Roman Characteristics: Various styles – from thin and crispy Pizza Tonda Romana to thicker Pizza al Taglio, served in square slices. How to make it: Use a high-hydration dough for a fluffy base. Toppings can be added both before and after baking. 9. Greek Characteristics: Oily base with toppings like feta, tomatoes, and olives. How to make it: Bake in a well-greased pan at 450°F/230°C. Be sure to use freshly grated cheese for a rich, flavorful topping. 10. Cracker Crust Characteristics: Ultra-thin, crispy crust, often cut into squares. How to make it: Use a low-hydration dough and bake directly on a hot pizza stone for extra crispiness. Perfect for light toppings like goat cheese and fresh herbs. 11. Roman Style Dough made with semolina flour and a 70% hydration. 12. Lasagna Pizza Easy 30 min. dough without yeast, but with baking powder/baking soda and Greek yogurt 10%. Toppings with a Mornay sauce. 13. Pizza Sandwiches Inspired by an Italian street food called Panuozzo. 14. #CloudBread Pizza A gluten-free, high-protein alternative to pizza crust. Focaccia vs. Pizza Typically, pizza is served with oregano and/or basil if served with tomatoes. Focaccia is typically served with rosemary. The seasoning is typically added on top after baking. None of the ingredients are immune to the heat from the oven without losing its flavor. Same goes for the tomato sauce and the cheese. Focaccia dough is typically given some time to rise after being flattened, while pizza dough is baked immediately. In Italy, focaccia is eaten anywhere and anytime, for breakfast, lunch, dinner, as a snack or as a dessert topped with, for example, Nutella. The dough for focaccia is often made with a high hydration (around 80%), and the most important ingredients are: Flour, yeast, salt, water and olive oil. Compared to a regular bread dough, there is usually less handling with a focaccia dough and a longer rising time. Focaccia is made in rectangular dishes (9x13" for 800-1000g) and is usually baked in the oven at 225-230°C/437-446°F for approx. 15 min. The finished focaccia has a golden crispy crust, and a soft, airy crumb. A special characteristic of focaccia is the many small depressions on the top. They are made when you, with your fingertips, press the dough into the rectangular dish. However, the holes are not just for decoration – they also collect small “lakes” of oil, which cause the dough under the oil to bake less, thus giving the Italian specialty its slightly spongy consistency and good taste. Thin crust tavern style vs. Deep-dish Italian, taverna Detroit style pizza is a good place to start. Dedicated pizza ovens for home use might have a tavern style program. A standard pizza is 12" (same size as a Long Play record) A pizza oven for home use should be able to contain a 12" pizza (30 cm). Dedicated pizza plates for serving might not fit into your kitchen cabinet. Taverns typically don't have plates, so they serve them square, not wedged, in napkins. The most important thing is the amount of sauce. If you pour too much, you risk a soft and uneven dough. A good rule of thumb is that you should still be able to see the dough through the sauce. If you like your pizza extra juicy, you can always dip it in extra sauce after it's finished baking. A 12-inch pizza typically requires about half a cup of sauce, but exact amounts depend on preference and type of pizza. Avoid that the tomato sauce gets too close to the edges, or it might get burned. This is where the Detroit style introduces serving the pizza with a 'red top', meaning the tomato sauce is added on top after baking. Then there's Chicago style. They can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust "tavern-style" pizzas. For thin crust pizzas a pizza dough docker roller is typically used. If you don't have one, you can use a fork. Deep Pan Deep-pan pizzas offer the opportunity to add more tomato sauce, without the bottom getting soggy. If you want 20-25% more ingredients on top, then consider a deep pan base. Traditional Cut △ Tavern Cut ☐ Calzone vs. UFO Pizza Pizza Pocket Contradictions Pros: Perfect for home ordering, the content will still be hot. Cons: The contents may not have been cooked/baked enough to cause diarrhea, laxative effects, stomach problems, etc. Alternatives Stromboli (Pizza Rolls) Pizza Fritta (Deep-fryed ) Ingredients Salami Online shopping Subissati Salami Diavola If you want to spice up your pizza, you should try Subissati Salami Diavola – A strong, spicy salami that is made for the Italian national dish. The spicy salami is made from 100% Italian pork, which is flavored with chili to give the sausage its characteristic spicy flavor. The delicate salami comes from the family business Subissati, which has been located in the hilly Italian countryside near Roccastrada since 1963. It is also said that part of the good taste in the delicious salami comes from the area's special climate – whether this is where the secret behind the unique flavor lies, we cannot say – all we know is that it tastes damn good on a pizza. Subissati Salami Morellino A truly delicious salami produced from the best pork from Italy – but it is the combination of the exquisite meat and the delicious Morellino di Scansano DOCG red wine that gives the salami its bright ruby red color and its unique flavor. Subissati Salami Morellino is the perfect combination of the flavors from the special climate in the hilly landscape of Roccastrada – and the flavorful red wine, which received its DOCG certification in 2006, and was thus recognized as one of Italy's best wines. Subissati Salami Tartufo If you are a fan of the unique taste of the sought-after tuber-shaped mushrooms (truffles), you should try this truffle salami. It is produced from 100% Italian pork and has a perfectly balanced truffle flavor. The family business Subissati is behind the tasty Subissati Salami Tartufo. Since 1963, the passionate people at Subissati have been recognized for an uncompromising approach to their raw materials and have always had great respect for artisanal traditions, and you can taste it. Salami Local shopping 'Italiamo Spicy Salami - Salame Napoli Piccante' The product declaration doesn't reveal what spices and aroma is used. The skin is not edible. (not sliced, Neapolitan inspired hot salami, Lidl) 'Italiamo Salame Napoli' (not sliced, Lidl) 'Italiamo Salame Paesano' (not sliced, Lidl) 'Italiamo Salame Milano' (not sliced, Lidl) 'Italiamo Salami Milano' (sliced, Lidl) 'Casa Modena Salame Milano' (sliced, Rema1000) I think Italian salami is of poor quality and Spanish chorizo is a bit tame in its taste. Danish salami is of good quality, and there are many varieties such as beef salami, eel smoked salami, juniper salami, garlic salami, and South Jutland salami, which is a region in southern Denmark and the equivalent of what Naples is to Italy. Procedure Place the toppings 2/3 towards the edge, before closing it, not in the middle. Layer #0 The bottom pizza dough Layer #1 Ricotta Layer #2 Sliced Ham Layer #3 Mozzarella Layer #4 Spiced Salami Layer #5 Close the remaining dough on top Layer #6 Rich flavored tomato passata on top Layer #7 Grated Pecorino on top on the tomato passata 🛸 UFO PIZZA 🛸 Typically, with a spaghetti bolognese filling. How about Area 51 for a naming convention? Prick holes with a fork in the top half of the dough to allow steam to escape during baking for both a calzone and a UFO Pizza. The difference between calzone and UFO Pizza is that a calzone is made of one bottom folded on the middle. A UFO Pizza is made of two bottoms. For both a thin border and a slightly thicker center is recommended. For a calzone completely backwards starting with adding the Ricotta Fior de Latte, and at last the tomato sauce on top after it's closed. For a UFO pizza or calzone either way make sure the tomato sauce only goes 1½" near the edges, so the dough will close properly. Some use a fork to squeeze the edges together. Some would say you cook the spaghetti as usual, but how about a la dente with a couple less of minutes in boiling water, to compensate for a couple more minutes in the oven? Most recipes I've found uses leftover spaghetti or will not tell how to cook it. Cook noodles to al dente, drain! Some would put to tooth sticks on top to make look like UFO antennas. Flour Gluten wheat flour has a grinding degree of 78-80% Durum flour has a milling degree of 75% and a high content of gluten. Pizza flour has a grinding degree Tipo 0: 65% | Tipo 00: 55% (higher content of shell parts). Pizza flour comes in 3 varieties, one for long-term rising, one for cold rising. When using real pizza flour, the edge of the pizza should rise more. Some also mix semolina flour with the pizza flour. Confusion A dürüm (Turkish pronunciation: [dyˈɾym], "roll") or dürme is a wrap that is usually filled with döner kebab ingredients. Durum flour is a by-product of semolina production. It can absorb more water and might come in handy when experimenting with higher hydration levels of the dough. 200g Durum (rustic) flour. Add everything and stir until the lumps are dissolved. Feel free to try a little more Durum and less gluten the next time, but not just 350g Durum, without wheat flour. With only 100% Durum alone, the texture becomes cloudy and coarse. 150g gluten (protein-rich, rises well) wheat flour (add a little at a time). For a thin crust pizza chefs recommend all-purpose bread flour, for a higher gluten content. Dedicated pizza flour makes the dough very elastic and springy (Tipo: 00 | Tipo: 0) Different styles of pizza call for different type of flours, from all-purpose bread flour to semolina flour. Pizza peel with semolina flour. Not too little or the pizza base will stick to the peel. And not too much or the excess flour will alternate the texture and overtone the taste of the both the pizza base and the toppings. My first mistake was to add one tablespoon of flour onto the table for the pizza base and another tablespoon for the pizza peel. One tablespoon for the pizza peel alone should do, so place the pizza base directly on top of the pizza peel while adding the toppings. It just accumulates unnecessary amount of cleaning and altering the texture of the pizza base. My pizza peel is only large enough for a 10"-inch pizza. The handle is short, and gets very hot beyond +300°C/572°F. ⚠️ Other brands offer a handle that can be folded for better storage. What is semola / semolina / semulje? Flour made from durum wheat. Unlike most flours in the pizza kitchen, which are made from finely ground wheat grains, semolina is made from durum wheat, which is harder than other types of wheat. Durum wheat has a higher protein content than traditional wheat, and semolina is therefore a relatively strong flour, with W-values that are typically in the range of 200-250. Semolina, known for its light-yellow color, which the flour gets from durum wheat, is often used for bread and pasta. For pizza, it is advantageous to mix a little semolina into your pizza flour, and in this way benefit from the relatively high protein content from the strong durum wheat. Many also use semolina when “opening” a pizza dough, as the relatively coarse grains in semolina make it easier to make the dough slide on the table, between the hands and on the pizza peel. Then there's also Manitoba flour! Fermentation Sugar Sugar is generally not used for a pizza dough. Sugar acts as a binding agent for liquid, so that bread does not dry out so quickly. But sugar also speeds up of the fermentation process. Some use a pinch of caster sugar (superfine sugar) not just for flavor, to further increase the yeast's activity and tenderise the dough. Salt/Iodine In the pro-western oriented countries, we consume four times as much salt of the recommended daily dosis. Sodium slower the heart rate and causes cardiac arrests. Nevertheless, you need sodium for your survival, especially for outdoor cooking. In the pro-eastern oriented countries, they do the same with soy/soya, also called the Asian salt. Salt has a preservative effect, especially for fresh fish. At first, I thought rubbing salt into your open whiplash on board a ship for mutiny and the like was to make the pain worse, but it was out of pity for the open wounds to become infected. Iodine later became a painless disinfectant. Chefs prefer Kosher salt because it does not contain iodine, which has a metallic aftertaste. However, the authorities added iodine to the salt to prevent common diseases caused by a lack of iodine in the daily recommended amount, which costs society a fortune. Beetroot contains a small amount of iodine, about 0.5 micrograms per 100 grams. It is not a significant source of iodine compared to other foods known for their iodine content, such as seawater, seafood, and iodized salt. I remember eating my beetroots and never getting the supposed common illnesses caused by iodine deficiency. Salt is generally used to prevent fungal infections in bread. Hence, salt should also not be necessary for a pizza dough, as long as it rises for a long time in the refrigerator. But salt also slows down the fermentation process. Never add salt directly to the yeast, as the dough will not rise properly, due to the autolyse process. Autolysis Biochemistry , to undergo or cause to undergo autolysis. Measure the temperature of the water (20°C) Pour water and yeast into a bowl and stir until the yeast is dissolved. Pour the flour into the bowl and stir it into the water – it should only be just mixed together, do not stir or knead a lot! Let it stand for 45-60 min. and autolyse. First now add the salt! Pasta-Water The Italians call pasta water "Tears of the Gods". Starchy water from cooked pasta can give your pasta sauce the perfect, creamy consistency. Pasta water can also transform your pizza dough into a crispy, delicious crust that would make any Italian nod in approval. Next time you make pasta, ditch the idea of just pouring the cooking water down the sink. Instead, use tongs to fish the pasta out of the pot and let the water stay. Alternatively, you can pour the pasta through a colander placed over a bowl or pot to collect the water. If you’re not going to use it right away, you can pour it into a tightly sealed container and refrigerate it for up to three days – or freeze it in an ice cube tray, so you always have ready-to-use portions ready for the next time you bake pizza or make sauce. When you're ready to make pizza dough, simply replace the regular water in the recipe with pasta water. Just remember: Because pasta water is already naturally salty, it might be a good idea to cut back on the amount of salt in the dough itself. Why pasta water makes a difference The secret is in the starch. When pasta is cooked, it releases lots of starch into the water. And starch plays an important role in baked goods: It helps create structure and makes the dough more elastic. The starch also nourishes the yeast during the rising process, which means a nicer rise and a fluffier crumb. When pasta water is mixed into the pizza dough, it helps create both a better structure and a crispier, caramelized crust. That means: Less chewy, boring bottom – and much more crispy, bubbly deliciousness. If you want to go all the way, bake your pizza on a baking stone. A baking stone (such as one from Culinary Couture or Hans Grill) absorbs and distributes heat perfectly, so you get an evenly crispy crust every time. Yeast Dissolve the yeast in lukewarm water or pasta water first. Lukewarm water stimulates the fermentation process. 20 g yeast (long-term fermentation in the fridge only 5-10 g yeast). Some pizza gurus say that organically/ecologically yeast provides the best result. Nothing to use 50g/4=12.5g to utilize the package of yeast, then 6 hours of long-term fermentation is not enough to take out the flavor of the yeast. Do not omit the oil, it makes the dough pliable). Mix the above and leave the bowl on the radiator for 5 minutes so that the yeast has dissolved. 2 hours rising time on the table at room temp. to double size (not just 20min.) 6-48 hours long-term fermentation in the refrigerator (takes the flavor of yeast over time, the longer the time, the less yeast is needed). Dried yeast, easier to source than fresh yeast, dried yeast is a powerful ingredient that creates carbon dioxide when it feeds on sugars in the dough. This makes pockets of air in your pizza dough (resulting in an airier, fluffier crust). 0.2 oz / 5-6g Fresh yeast. 0.1 oz / 2-3g Dried yeast. Some might even recommend only 1/5 and not 1/2 if dried yeast is used! Dough Hydration levels 1. Neapolitan 60% hydration 2. Roman style 70% hydration 3. Focaccia 80% hydration Some would say that for an authentic Neapolitan pizza dough, there goes a pinch of honey into it. A few tablespoons of Greek yogurt in the dough adds both fat and acid, which helps gluten development and makes the dough more elastic and pliable – and when baked, you get a crust that is crispy on the outside and slightly chewy and airy on the inside. The dough becomes relaxed, supple and rises big and beautiful in the oven. Recipe from the flour bag 2 Portions 250 g pizza flour 1 tsp. sugar (ca. 5 gram) 3/4 - 1 tsp. table salt 1.5 - 2 dl lukewarm water 12.5 g yeast 2 tbsp. virgin olive oil (1/4 dl) The excess dough after rolling out is used to make a high border with the spring form for a lot of beef. The best pizza needs to start with the best dough. That means you shouldn't use any old flour. Do not over-kneading the dough. You don't need to knead for more than 2-3 min. Let the dough come to room temperature for at least an hour since the warm-up will help it become more pliable for stretching. Then stretch the dough by hand, giving it great texture instead of rolling the dough, which removes the air. 1 tbsp. olive oil to grease the bowl with. Wash the bowl first and turn the dough in the olive oil. Halve the dough into two equal portions for an 8-inch springform pan. Spray the springform pan first with olive oil. Rolling Pin Generally, the usage of a rolling pin is banned for making pizza doughs! It takes out the air of the pizza base, which the fermentation process was mainly about. 1 tbsp. extra wheat flour for stretching out preferably on coarse-grained durum-semolina flour on the table, less sticky if coarse-grained durum-semolina flour is used. Stretch the dough with your hands on, easy to do so with durum-semolina flour on the table. Squeeze the center of the pizza base with your fingers to make it thinner than on the edges. Pizza stones will absorb moisture for a crisp pizza base, but in the center, less than on the edges. Rolled up around a rolling pin for easy application in a springform pan. 🥫 Passata 🥫 Entry Level Pizza Marinara Pizza Margherita “Verace Pizza Napoletana” - (Vera Pizza Napoletana) Certification The better the pizza base, the less there is a need to smother the pizza with toppings. A deep-frozen pizza, deep pan or not, doesn't get any better by adding extra toppings either. Remember, we only eat our fill of taste, not quantity. Tomatoes vs. Sauce Like with burgers it's either or with tomatoes, ketchup or passata Cherry tomatoes are pretty expensive but have a low-water content Sun-dried tomatoes have a low-water content Avoid toppings with a high-water content like ordinary tomatoes or pineapple, or the base does not become crispy. If you plan on adding any kind of tomato as topping, then I suggest squeezing them with your hands over a sink to reduce the watery part. ½ cup (50-80 grams) pizzasauce in the bottom for a 9"-inch springform pan 2½ tbsp. pizza sauce spread evenly over the pizza base. Homemade pizza sauce is appreciated by the chefs. You should be able to see the dough under the tomato passata to avoid the base gets soggy. It has become widely popular to add a bit of fish sauce for a rich flavored tomato sauce. Some mix both tomato paste with tomato sauce. Also, for a spaghetti bolognese. And also, a bit of sugar to take the acidic taste of the tomato paste. Others would also add a teaspoon of sugar to compensate for the tomato paste being acidic. 1 large, sliced tomato with olive oil and basil (avoid the oil if homemade spice oil is also used). Oregano/Basil (avoid too much especially if it is completely fresh). Smells very intense at the beginning of baking, while others add tomato and basil raw at the end after baking, to emphasize the scent of basil. Some chefs also add pesto to a classic pizza margherita. A traditional margherita is with San Marzano tomatoes. For a rich flavored tomato passata you could also try either a red or green Mexican Enchilada sauce. For a creamy tomato sauce, you could add pasta-water. If you choose to use Tabasco for your tomato sauce, then I suggest you go easy on the eventual Jalapeños as toppings also, unless you're macho of course! The battle for the tomatoes You're not really smart to think that burger restaurants like McDonald's and Burger King, with their own burger index on the stock exchange, aren't interested in being first. Alternative Sauce 1. Pesto Fresh, green and full of flavor, pesto gives your pizza an herbaceous edge that pairs perfectly with mozzarella, sun-dried tomatoes and artichokes. 2. Alfredo Rich, creamy and packed with cheese. Perfect for seafood pizza or if you just want to feel a little extra luxurious. 3. Garlic and olive oil Simple and elegant. Often used on “white pizzas” – and works great with four cheeses and crispy vegetables. 4. Buffalo Sauce Spicy, tangy and buttery. Try it with chicken, jalapeños and a little ranch dressing on top. A clear winner for game days and hangovers. 5. Barbecue Sweet, smoky, and a hit with pulled pork or chicken. Bonus points for caramelized onions and hot honey. 6. Romesco The Spanish darling made with roasted peppers, almonds and garlic. Smoky, nutty and perfect with ricotta and artichoke. 7. Arrabbiata An angry version of tomato sauce – with chili. For those who want warmth under their feet and fire in their palate. 8. Chimichurri Parsley, oregano, garlic and vinegar in a fresh, green bomb. Works surprisingly well with steak and grilled vegetables. 9. Béchamel The French mother sauce gives you a creamy, neutral base that lets toppings like bacon, mussels, and cheese shine through. 10. Salsa Verde (with tomatillos) A Mexican darling that brings acidity and freshness to your pie. Use with Cotija, corn, and chorizo. 11. Peanut Sauce Thai vibes on pizza. Peanut, soy and ginger provide an umami-rich base for chicken, onions and fresh vegetables. 12. Curry sauce If you make curry, make some extra and throw it on your pizza. Use naan as a base, and top with chicken, potatoes and coriander. 13. Harissa North African spice paste with chili and cumin. It tastes great with olives, lamb and red onion. 14. Olive Tapenade Olive puree may not be for everyone – but if you love salt, umami and a little edge, try it with feta and sun-dried tomatoes. 15. Hummus Chickpea cream can do more than just dip. Use it as a base with spinach, red onion, and lots of cheese. Bonus: it's filling and high in protein. 16. Apple butter Sweet and spicy apple puree. Yes, it works on pizza – especially with cheddar, bacon and a little arugula. Think: charcuterie on a crust. 17. Nutella For dessert pizza. Bake the base first, spread Nutella on it, and top with strawberries, banana or Ferrero Rocher. Yes, you will be popular. 🧀 Cheese🧀 Italian Cheese Local shopping For any variant of Italian di Buffalo cheeses, check out Netto firsthand! Mozzarella Mozzarella is considered to be an elastic and springy cheese. I cut the cheese in big chops instead of grating or slicing it. Mozzarella di latte di bufala is made from unpasteurized buffalo milk. Mozzarella di bufala campana is made from water buffalo milk from the Italian province of Campania. Mozzarella fior di latte is made from fresh pasteurized or unpasteurized cow's milk. Mozzarella made from milk blends. For a pizza Margherita, Mozzarella fior di latte is used. Homemade Mozzarella How to make homemade mozzarella with two simple ingredients. Mozzarella is a classic that goes well with everything from pizza to salads, and now you can make it yourself at home – with just two ingredients! It doesn’t require any fancy equipment, and you probably already have what you need in your kitchen. Here’s the recipe that will guide you through the process step by step. What you’ll need 1.5 litres of whole milk (about 15 dl) 75 ml of white vinegar (about ¾ dl) A large saucepan A cloth or strainer to drain the whey A pinch of salt (optional) Rubber gloves for stretching How to do it 1. Heat the milk Pour 1.5 litres of whole milk into a large saucepan and heat it over medium heat. Make sure the milk doesn’t boil – it just needs to reach a temperature of around 40-45°C/104-113°F. This temperature is important to prepare the milk to separate when the vinegar is added. 2. Adding the vinegar Once the milk is heated, slowly add 75ml of white vinegar while stirring gently. Within a few seconds you will see the milk separate and form small white lumps – the curd. Remove the pan from the heat and leave for 10-15 minutes to allow the curd to set properly. 3. Separate the whey from the curd Place a clean cloth over a sieve and carefully pour the curd through to remove the whey (the clear liquid). Press the curd gently to get as much liquid out as possible. Save the whey for other recipes if you wish. 4. Heating and stretching Cut the curd into smaller pieces and heat them in the microwave for 30 sec. at a time until they are warm and soft. If you don’t have a microwave, you can use a bain-marie. Once the curd is warm, you can start stretching it. Use gloves as the mixture may be very hot. Sprinkle with a little salt to add flavor. Stretch and fold the cheese until it is smooth, elastic and shiny. If it becomes too cold and difficult to work with, you can reheat it. 5. Shaping and Refrigerating Once the cheese is elastic and malleable, you can shape it into a ball or the shape you prefer. Then place it in a bowl of ice water to cool it down and hold its shape. Ready to serve Your homemade mozzarella is now ready! Slice it and use it in a Caprese salad, on a freshly baked pizza or in a sandwich. If you have leftovers, the cheese can be stored in the refrigerator in an airtight container for up to a week. Gorgonzola A blue cheese named after the Italian city Gorgonzola near Milano. For more information on blue cheese see the burger section. Ricotta (cottage cheese) Another Italian cheese typically used in a Calzone together with mozzarella and pecorino on top on tomato sauce. Ricotta can be made from sheep, goat, buffalo and cow's milk. Due to its low-fat content and high protein content, ricotta is a tasty and nutritious source of protein for a healthy and varied diet. Mascarpone Mascarpone is a mild, creamy fresh cheese made from sour cream and cream, which is coagulated with, for example, citric acid and possibly buttermilk. After coagulation, the whey is removed without pressing or aging. Can be used for a risotto or a pizza with potato, mascarpone and rosemary. Ricotta, unlike mascarpone, is based on whey. Mascarpone is almost twice as expensive as Ricotta. Stracciatella di burrata An Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. Burratina Burratina is a smaller version of the Italian fresh cheese burrata, made from cow's (or sometimes buffalo) milk. It has an outer shell of mozzarella and a soft, creamy inner filling of stracciatella, which is a mixture of grated mozzarella and cream. Burratina is known for its rich, buttery flavor and creamy texture. Stracciatella di bufala A cheese produced from Italian buffalo milk in the province of Foggia, located in the Apulia region of Italy, using a stretching (pasta filata) and a shredding technique. Danish Cheese Danbo (Klovborg, Riberhus) Klovborg medium-aged cheese is perhaps not quite the right choice, but better than Riberhus, even if medium-aged cheese is not obvious. Do not thin-slice the Danbo cheeses. Chop it into chunks of about 1cm thick. Karoline's Karoline's Kitchen Pizza Topping Cheese or Mozzarella are both grated but tastes of nothing. Pizza topping cheese is said to contain the worst oil of them all, palm oil. The cheese is applied on top of the pizza sauce and not at the end, so that all the other toppings are not visible. Grated cheese and ham in strips have a greater overall surface area. Therefore, they lose their taste faster. Havarti Creamy Havarti cheese is originally from Denmark and is one of the most luscious melt-in-your-mouth cheeses to add to a pizza. Havarti is made with whole cow's milk and has 45% butterfat content. Creamy Havarti, another version of this Danish cheese, has 60% butterfat making them both perfect for melting onto a piping hot pizza pie. On its own, Havarti has a sweet, mild flavor that's rich and buttery with a tangy undertone. Apart from traditional Havarti, you can find many variations made with herbs and spices. Whether you select a standard version or something like dill, garlic, or jalapeno Havarti, they all make an excellent addition to pizza. If you like your pizza with extra bite, try a horseradish Havarti with smoky sausage and earthy mushrooms. For more cheeses see the burger section . Cheeses to avoid for pizza Brie – greasy fiasco Brie is delicious on a cheese board, but in the oven, it becomes a disaster. It doesn’t melt – it disappears. Once oily lava that drowns out both the base and the topping. It’s far too sticky. Still want a bit of a brie vibe? Then throw it on after baking in small blobs. Triple-cream – fat bomb in disguise Brillat-Savarin and Saint André are fantastic… for crostini. But on pizza? Not so much. 75% fat content causes it to evaporate into oil. Someone suggests brick cheese instead – it melts beautifully and tastes mild. Triple-cream belongs as a topping, not a base. Goat cheese – too intense and too unstable Goat cheese tastes through, and that’s not always a good thing. It doesn’t melt; it explodes. And that’s not even figuratively – it turns into little blobs of oil and sour notes that overtones the taste. Aged parmesan – more garnish than base A classic for pasta, but on pizza, parmesan is too dry and too hard. It doesn’t melt but burns. Grated on top after baking? Perfect. As a base? No thanks. Someone recommends using it as a salty boost – not as a melting foundation. Pecorino Romano – salt shock Pecorino is strong, dry and stubborn. It refuses to melt and instead turns into little salty bits that don’t belong on a soft, crispy pizza top. It can work wonders as a finish, but if you build the pizza on it, the balance of flavors is already upset. Parmesan Cheese See the Spaghetti Bolognese section. Asiago – only in small doses Asiago is a bit of a salt bomb, especially when it’s aged. It also doesn’t melt very well, and it quickly becomes grainy. Young versions (Asiago Pressato) can be mixed with mozzarella but never use it alone. It's a little too intense. Blue Cheese – too funky for pizza Strong, salty and funky, blue cheese should be used with caution. It doesn’t melt evenly and often ends up in little oil islands. Some suggests Scamorza instead if you want a little more character without going too wild. Aged cheddar – the cheese that drowns the bottom Everyone loves cheddar – just not as a base for pizza. When it’s baked, the fat spills out and drowns the dough. It melts unevenly, becomes sticky and can overpower the rest. A little cheddar mixed with mozzarella. Perfect. On its own? Not unless you want a pizza pool. Feta – crisp as chalk, slushy as seawater Feta doesn’t melt; it crumbles. And when it finally does, it ends up either dry or too wet. The high salt concentration makes it unsuitable as a main cheese – use it after baking or on a salad. Not as the base for your margherita. Gruyère – too fat, too stiff, too much Gruyère is delicious in fondue and French onion soup, but pizza? No. It melts unevenly, gets greasy, and can overpower even the strongest tomato sauce. A small amount on white pizza is fine but forget it as a main cheese. There are better options. Halloumi – elastic on the crust Halloumi is the grilling champion of cheeses, but it doesn’t melt. It holds its shape and becomes rubbery. If you want a little texture, it can be used after baking in small pieces, but it’s not a cheese you want to see in a cheese pull. Cheese Pull Cheese with a high fat percentage is recommended for pizzas. Sheep's milk has double the amount of fat as cow's or goat's milk. That might be interesting if you try to get a gooey cheese pull. The gooey effect is sometimes also called an ooey-gooey texture. Some mix 3-4 different kind of cheese, for a good cheese pull. For more cheese see the burger section. Toppings Chefs recommend 2-3 toppings at max. I assume it's because a pizza slice is supposed to be edible with the hands and not with a fork and knife. I've been wondering for a long time about in what order to place the toppings after the passata and the cheese for a basic Margherita. The confusion begins with Chicago/Detroit style adding the passata on top after baking the pizza base. So far, I have lately discovered more styles putting the pepperoni/kebab/ham/sausage directly on top of the pizza base before any other toppings by the buddy system. Buddy System Sometimes less is more. That's where the buddy system comes in handy. Especially for a perfect crisp pizza base, investigating the buddy system becomes mandatory. Apparently, no professional is fully capable of the buddy system. I am currently looking into different combo styles. "Pepperoni buddy system" likely refers to "Buddy's Pizza", a restaurant known for its Detroit-style pizza, and in particular their pepperoni pizza. Buddy's Pizza places pepperoni directly on the dough before it rises, allowing the dough to absorb the savory oils from the meat. Toasted ham and cheese sandwich is absolutely fantastic and simple at the same time. Tuna, corn and red bell pepper is also a common combo. Mushrooms 🍄 and bacon 🥓complement their flavor well, just like with burgers . 6 slices of bacon strips for an 8"-inch spring form pan. Taste is retained under high heat. 🥓 Bacon and Brie cheese 🧀also complement their flavor well, but Brie cheese is not recommended for pizzas. 🧀Brie vs. Camembert cheese 🧀 with a tsp. of blackcurrant marmelade on top is a Danish cuisine for bread rolls or a slice of bread but has nothing to do with pizza. 🍄 Mushrooms 🍄 Button mushrooms vs. Cup mushrooms Sliced mushroom. Dry on kitchen paper first, otherwise the pizza bottom will be soggy with the wet filling. Pepperoni Pepperoni is the most common and popular topping in both America and in Denmark. The Italians get confused because the word peperone means bell pepper. Salami can also be used instead but tastes too intense. Chorizo is not so strong in flavor. Kebab Kebab pizza is a Swedish style and combines Italian and Turkish cuisine. The precise topping may vary, commonly onions and red bell pepper are used. Also, champignons, corn and bacon are a possibility. Marinating the kebab and letting the marinade soak in the fridge, recipe on kangaroo steak . 100g of Kebab for an 8#-inch springform pan, defrosted and left on the table for not only reaching room temperature, but to let those bacteria cultivate, for 8-24 hours, that's there the taste starts to kick in. If you want to add kebab dressing, then do so after baking or it loses its flavor due to the heat. Ham 100-200g sliced ham is the second most common and popular alternative to pepperoni. Minced Beef Minced beef lightly seared just until the meat separates in a pan with salt & tomato puree before filling. Total weight per spring form of 500g is huge for only one person. Canned Corn 2-4 tbsp. canned corn. Avoid too much or it might get soggy. Balance the flavor by the buddy system. Jalapeño Go easy on the Jalapeños so it doesn't overtone the flavor nuances from the other ingredients. For jalapeño popper see the viking pizza section. Jalapeño is my favorite source for vitamin C! (118,6 mg pr, 100 grams.) The recommended daily intake of vitamin C is 75 mg for women and 90 mg for men. Women who are pregnant should aim for 85 mg daily, while women who are breastfeeding should aim for 120 mg daily. Red Bell Pepper Red bell pepper, preserved in glass adds that acidic balance to fat that chefs commonly think of as a buddy system. 🥦 Broccoli 🥦 With broccoli, I recommended to steam cook it first, otherwise it will taste quite rancid and doesn't get quite tender. 🧅 Onions 🧅 See the Burger Section here . Onion rings not finely chopped. Try coarsely chopped next time, onions taste like nothing. Whole onion rings in whole slices taste good, but the whole kitchen will smell of onions in the oven. Homemade spice oil 2 portions The oil draws out more flavor after 2-3 days, shelf life approx. 1 month. ½ Garlic (approx. 4 garlic cloves) ½ bunch of parsley (must be eaten the same day and must not be frozen/reheated. Poisonous!) Thyme 5 tbsp. olive oil Some apply olive oil in a spray bottle on top of the toppings at the end. Herbs Basil, oregano, rosemary but also thyme, sage and even parsley. I recommend pouring the dried herbs into the palm of your hand and use the other hand to sprinkle the herbs evenly, so every bite tastes the same and not suddenly overtone the balance of flavors in one bite. Viking Pizza There can be only one, so it has to be Danish! The Swedes and Norwegians can't stand strong flavors and smells, especially when it comes to the cheese. So far, I have only seen two pizza recipes called Viking pizza. One is with tuna and shrimp. The other is with tuna and corn, which after all makes good sense in the so called 'buddy system'. But fish and pizza are about as controversial as Hawaiian pizza with pineapple, although pretty common in Asian countries, but not something I would associate with Scandinavian Vikings. Six sliced Jalapeños, popped or not, should be enough for an 8"-inch pizza base. Pepperoni and whole yellow onion rings of same size with one slice of Jalapeño and three slices of pickled paprika in a mixture of 1:1:1:3 on the pizza. Crisp and strong in flavor. Smells fantastic in the heated oven. That way spicy Jalapeño doesn't overtone the taste of the onions. My favorite style. You could also try a classic jalapeño popper, also called jalapeño pops or jalapeño bites, that starts with a hollowed out whole jalapeno that some would stuff with cream cheese, cheddar cheese and sometimes bacon, similar to how stuffed bell peppers are made. But the main thing is, that removing the inner watery part of pickled jalapeños that have already been sliced helps to avoid that the pizza base gets soggy. Alternatively, you could try Padrón pepper, also called Herbón pepper, from the municipality of Padrón in northwestern Spain. Padrón is considered a mild chili, as it is usually harvested at an early stage, when it is the size of a mouthful. However, it is still unpredictable: among the many mild chilies, you will most often come across one or more chilies that turn out to be quite hot. Red bell peppers are easily hollowed out, while smaller pebers like jalapeño and padrón pepper instead can be sliced across into two half boats. Generally, when adding chili or jalapeño you can remove the seeds inside, so they won't be too hot. Any cone-shaped object can pop the Jalapeños regardless of the size. Baking Important ⚠️ Max. 220°C/428°F for parchment baking paper ⚠️ Never re-use it! Replace with a fresh sheet. 16x10"-inch premade square pizza dough cut into 2x8"-inch springform pan cut with a pizza cutter. 8"-inch suits a 220g plastic bag of fresh mozzarella from the supermarkets. Another brand of premade pizza dough only measures 14x10" not enough for 2x8"-inch. Note that a premade pizza base comes rolled up on parchment baking paper. ⚠️ The advantage of using parchment baking paper is a more effortless cleaning of a baking tray after use. Chefs recommend max. Temp. If you want to experiment with high temp. of +300°C/572°F, then remember to clean the oven, especially the bottom, before use and open all windows. It gets pretty smokey in the kitchen. Chefs recommend preheating the metal tray or springform pan for a conventional oven. A springform pan doesn't tolerate 300°C/572°F. Mine started to wobble, so it won't close tight. Don't open the oven for a sneak peek while baking or the temp. will drop drastically. When the cheese starts to sizzle, it's almost done. After 8 min. you can smell that something isn't right. It's the pizza base that's getting burned. Trust your instincts, not the recipe! Baking Time Take out the preferably cold rising dough from the fridge 15 min. before adding the toppings. Pizza toppings like sun-dried tomatoes gets burned way before you can smell the pizza base getting burned. Brush the baking tray with olive oil and don't use parchment baking paper! Expect a couple of minutes extra baking time for a calzone than an ordinary pizza. Preheat the conventional mini oven to max. Temp 300°C/572°F, for 20 min. 8 min. is minimum, and 10 min. is absolutely maximum. Method#1 (High Temp.) Preheat the oven to max. temp. 300°C/572°F, for 20-25 min. For a round 8"-inch spring form pan pizza, place it on a 13x9" metal tray and place it in the middle of the oven. A spring form pan doesn't really close tight, so expect the olive oil to leak in the bottom. Do not place the springform in the bottom directly onto the heat element, unless you have a pizza stone , or it will start to wobble and should be discarded. Bake it for 8-10 min. For thin crust pizzas with a minimum of toppings as low as 4 min. should do. Method#2 (Middle Temp.) For square pizzas in a metal tray recommended, doesn't fit in the bottom of a mini oven. Top/bottom heat, not grill or hot air. So, if placed in the middle of the oven, then preheat it to 220°C/428°F, and bake it for 13 min. 10 min. is not enough. At 12 min. the pepperoni starts to sweat, and the cheese starts to sizzle, bubble and melt. After 15 min. the dough becomes burned and should be discarded. Hot vs. Cold Pizza Some would say cold pizza tastes even better the next day. My experience is that it goes for chef's pizza from around the corner. For homemade pizzas I recommend reheating it though. Since it was prebaked, only 3 min. will do, after reaching the preheating temp. of 300°C/572°F. For deep pan pizzas it's probably better to turn the heat down to 220°C/428°F. An awful amount of cheese like one pound compensates for the cheese vanishing into the heated oven. I take the pizza out of the oven 3 min. before it's done and then add the cheese to melt for the last 3 min. But chefs do not recommend opening the oven for inspection while baking. Oregano/basil doesn't tolerate heat, without losing its taste. I add it after baking when ready for serving. Toppings seems to retain their flavor, if baked at max. temp. Gets cold quickly, so serve immediately, after the cheese had two minutes to cool down for a gooey cheese pull effect. Should you stove it in the oven before preheating, then use your instincts. Some also add tomatoes after baking, as the wet filling makes the pizza base chewy and difficult to finish baking. For Chicago style the tomato passata is added on top of the fillings after baking. Depending on whether the pizza base is pre-baked and how much filling is used. For deep-frozen, pre-baked pizza base from the supermarket, the baking time is only 6-8 min. Preheating a conventional oven for 20-22 min. should do. 🔥 Pizza Dome 🔥 Pizza oven / Pizza stone The Devil in the detail Temperatures The magic temperature for pizza starts around 343°C/650°F. Many outdoor ovens easily hit 370°C/700°F or higher. At those temps. the pizza can be done in 3-5 min. If your oven only goes to 315°C/600°F, give it 6-7 mins. Still faster than anything you’d achieve in a conventional oven. If you want to fool around with high temperatures, remember to clean the oven in advance. There's a lot of tips and tricks on how to do that efficiently on the internet. Cordorite pizza stone (30 x 38 cm) on a grill grate, not on a solid metal baking tray, placed in the mid-position of a conventional oven, large enough for a standard pizza size 12"-inch, but not large enough for a 16"-inch XL/Family size. Some restaurants define their own choice of sizes, like XL/Family 20"-inch (50cm) and Mega 24"-inch (60cm). Cordorite absorbs the moisture for a crisp pizza base and is heat resistent. My mini oven will preheat to 300°C./572°CF My conventional oven only to 260°C/500°CF. Some recommend a stone that is at least 1.9 cm thick to ensure an even baking. Mine is only 1.2 cm thick. Chefs recommend preheating the pizza stone for 45 min. (30 min. minimum just to preheat the oven) Baking time max. 8 min. After 6 mins. it might get pretty smokey in the kitchen, depending on the toppings. The first thing I noticed when making my first pizza with a pizza stone is, that the edges of the pizza base will rise just like the ones bought from the professional pizza bakers. Some refer to this as a dramatic rise and prefer to use a dough docker roller to keep it low depending on the choice of preference with different pizza styles. Cleaning Cleaning can be done with a dedicated pizza stone brush, but just not with water, which can cause the stone to crack! I start with scrubbing it with a dedicated smash burger spatula with beveled edges. Place the other hand on the blade of the burger spatula. Place four fingers on top and your thumb on the underside for extra stability and a more effortless cleaning of the pizza stone. Hold the blade in an angle of 30-45°. In some spots the burnt excess is more tough to cleanse. Tilt the blade towards the tip of one of the edges to scratch the surface. Once the rough cleaning is acceptable, finish it off with medium-fine sandpaper (60- and 80-grit). Squeezing the toppings with a pizza peel to make them stick to the dough might help to avoid extra cleaning of the oven and the pizza stone. It takes some skills to apply the pizza base onto the pizza stone with a pizza peel nice and clean. Focus! Hold the pizza peel in a 0° angle and shovel it back and forth a couple of times. Do not elevate the pizza peel, or the toppings might fall off and burn onto the rear plate of the oven! How to clean the oven Ovn med glat emalje - Farmors Tips First of all, a pizza stone also requires a pizza peel. A pizza peel needs to be coated with flour so that the dough doesn't stick. Too much flour makes the bottom get burned in spots. Chefs would be using a pizza dome and stone. Chefs are mainly interested in how many pizzas they can sell over the least amount of time for high order volumes. Chefs recommend preheating a dedicated dome pizza oven for 45-60 min. Chefs bake them at 450-500°C/842-932°F for 60-90 secs. depending on the toppings. Dedicated pizza dome ovens for home use comes in a variety Gas/charcoal for outdoor use reaching the highest temp. Taking your electrical fuse to the limit for indoor use. Multifuel burners. 12"-inch standard size or 16"-inch for XL pizzas. Pizza oven to place on top of an existing grill (350°C/662°F) A pizza stone can be made of materials such as ceramic, steel, cast iron, granite or cordierite, the stone acts as a kind of miniature version of the oven's scorching hot floor. It retains heat much better than a regular baking sheet, and this means that the moisture in the pizza dough evaporates very quickly instead of being trapped in the dough. The result: crispy bottom, shorter baking time. Although a pizza stone seems like a sturdy thing, it requires a little care. Especially when it comes to temperature. The stone cannot withstand wild temperature changes – this can cause the dreaded thermal shock, where the stone cracks in the middle of your pizza party. The trick is simple: always put your pizza stone in a cold oven. Place it at the bottom of the oven and let it heat up with the oven. This way you avoid it breaking because it goes from cold to blazing hot in a split second. The same rule applies when you use it. Do not put ice-cold dough or a frozen pizza directly on the stone – this can also cause it to crack. Once the oven has reached the desired temperature, give the stone another 30 minutes to heat up. It should be piping hot before you put the pizza on. Use a pizza peel or a large cutting board to move the dough so you don't have to juggle your hands close to the blazing hot stone. Once the pizza hits the surface, the bottom bakes quickly, and in about 8-10 minutes you'll have a crispy, golden pizza ready to serve. Once you try a pizza baked on a stone, you won’t go back. In fact, the pizza stone can also be used for other types of bread, such as pita bread, bagels, or English muffins, all of which benefit from a crispy crust. Fortunately, the pizza stone requires minimal maintenance. Because many of the stones are made of porous materials, avoid cleaning it with soap - it will absorb it and can give off an off-flavor the next time you bake. Instead, scrape off any leftover cheese, sauce, and dough with a spatula or scraper and wipe it down with a damp cloth. Make sure the stone is completely dry before using it again. Bonus: you can leave the stone in the oven while you cook other food. It won't be damaged by the heat, and it even helps stabilize the oven temperature. Just be aware that the oven may take a little longer to heat up when the stone is in there. No Pizza stone? Turn on the oven to maximum heat – preferably with the grill on. It should stand and get absurdly hot. Roll out your pizza dough – as usual, preferably quite thin, but with a little air at the edge. Heat your, preferable cast iron, pan on the stove – high heat, no fat. It should be blazing hot. Place the pizza dough directly on the dry pan – and let it bake for 1-2 mins. until the bottom starts to take on color. Top the pizza while it's in the pan – quickly: tomato sauce, cheese, whatever you love. Put the pan in the oven directly under the grill, 2-4 mins. Keep an eye on it! The cheese and edges should bubble. Temperature Research The grill function in a conventional oven uses a powerful heating element at the top of the oven. The temp. of the grill can vary, but it's often set to between 400-500℃/752-932F. When using the grill function, it is important to be aware that the food can get very hot and brown or burned quickly. So, keep an eye on the pizza during cooking and adjust the time and temp. as necessary. My grill element in the top of a conventional oven can only reach 400℃/752°F, but when I measure the temp. in the middle of the oven, it's still only between 260-305°C/500-581°F. So, I recommend placing the pizza stone directly under the grill element the next time. For even better results chefs would recommend a hot-air convection oven combined with a grill element. Some modern stoves also have a pizza function, but I can't tell if that is only for defrosting frozen pizzas better than a microwave oven can do?! Forget about conventional oven gloves made of 100% cotton and polyester, once you go beyond +300℃/572°F with grill temperatures of 400-500℃/752-932°F ideal for pizza. See the left glove index fingertip, it got burned, and I had to clean my pizza stone and oven for an hour extra because of the spill caused by getting my fingers burned! So, I did put the right glove into the left one, and it helped a bit, except for the fact, that I need 2x2 times more of conventional gloves of them to balance the load. So, I got Heat Resistant Silicone Non-Slip Long BBQ grill gloves, that are certified for 800℃/1472℉. Oven/grill gloves can withstand temperatures of 800°C/1472°F for approx. 7-10 secs. 500°C/932°F for approx. 12-15 secs. 350°C/662°F for approx. 16-18 secs. 250°C/482°F for approx. 21-23 secs. 100°C/212°F for approx. 65-68 secs. Gozney Digital Thermometer Conclusion The most forward decision when it comes to choices, changes and contradiction, is whether you want your pizza to be edible with your hands or with a fork and knife, or don't have plate dishware for a tavern style pizza served in napkins. Before moving on to the next level to make your own pizza dough from scratch, I recommend making the first 30 pizzas with premade dough from the supermarkets to gain routine/experience. 8''-inch base - 2 tbsp passata. Max. 14 slices of pepperoni to cover the base but not overlap. Better with less and some other ingredients from the buddy system . 125g (dry weight) Mozzarella cut into 4 slices. The big chunks in the center and the smaller ones not too close to the edges. If you don't have the time to both experiment with a pizza dough, toppings and baking time at the same time, then a 16x10 inch premade pizza dough from the supermarkets will do. It can be cut into 2x8"-inches with a springform pan, a plate, a cooking pot lid, or whatever at your disposal. The excess dough can be used as a padding in spots where the dough might become thin by stretching. Only 6-7 min. baking time if the pepperoni is not fresh or it gets burned on the edges (see the top-left one). A pizza base should be edible with the bare hands after being sliced. If this is not the case, then I suggest not to use a steak fork on the far left, since the metal is soft and bends when sticking into a crisp base. On the other hand, the steak knife to the far right is far better than its counterpart, because it's saw-toothed like a bread knife. This amount of Mozzarella is the new conductor on the whole symphony! Photo: 8-9-10"-inch springform pans on a standard 12"-inch pizza plate. Once I went beyond 260-275°C/500-527°F the Mozzarella melts over the edges of an 8"-inch pizza base making it glue to the pizza stone with a nasty amount of cleaning to do later! So, I go with a 10"-inch pizza base, which the maximum size my pizza peel can handle. My pizza stone can handle a 12"-inch standard pizza base, but the 12"-inch pizza plates for serving are warped at the edges so, I wouldn't go there. Cons With a 10"-inch pizza I won't be able to make 2x8"-inch of a premade [square] pizza dough from the supermarkets. 12"-inch pizza plates don't fit into the kitchen sink for cleaning, nor do they fit into my kitchen cabinet for storage. Pros The 12"-inch pizza plates come in handy for a 1-star* Michelin food presentation photo technique offering some space to work with on the plates. The conclusion is that it is very complicated to be a consumer. Back to Top