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Konsol•|•Online. The Devil. Was the Devil around before God? Is He a descended son of the Sun? The Devil The // ♖θχ♖ // Devil AI Explainer! ☑ Levitated ☐ Descended ☑ Solar Descended ☐ Lunar Descended ☐ Cloud Descended ☐ Earth Descended ☑ Not Scarlet Red, Golden-brown (wears stylish trousers) Tongue of the Holy Spirit ☑ American English Personal traits: Jupiterian Rulership: 7. sep. - 21. dec (Solar/Lunar Eclipses ) Take no shower or hot water bathtub or spend any ressources on luxury. Where the Lord is near, the Devil is imminent nearby. The word Devil may correspond to the word vilification (Danish; bagvaskelse, forbandelse, skændsel). Catharism split into two camps. The first is absolute dualism, which held that evil was completely separate from the good God, and that God and the devil each had power. The second camp is mitigated dualism, which considers Lucifer to be a son of God, and a brother to Christ. Lucifer Lucifer (Latin for "bringer of light") is a name used in reference to the Devil before he became a fallen Angel by His own free will. First of all, no such entity as Lucifer exists, not even the Devil responds to any other name, but the Devil! Lucifer means Lux, a crucifixion of light, just like the crucifixion of Christ (zodiac cardinal cross of the four seasons). The Devil could offer you a coat as a cloak being born naked in the garden of Eden with a #lv1 Identity . There exist more than 3.000 names just for distinct headgear, like hats and caps, throughout history across all cultures., which you coat and cloak yourself with. The Devil is about the stuff you can smoke, also holy smoke (weed, opium, freebase cocaine, dope, etc.) The Devil will let Himself into your own body (of Christ) and is the black smoke in your chest, or through the anus if you become sodomized. Some would go as far, as to say he would even let himself in through the wounds of a wounded soldier. The Devil is only interested in pleasing the Lord, being a servant of God. He does not have Satan's compassion, Ferkel-klaus' fun and amusement, or the Beast's friendly kindness in store for you. Just sensing his presence is very intimidating, until he raises his infernal voice, making you shiver to the bones! [H:I:M] His Infernal Majesty [7:4:1] Alchemist's number for the Devil (Lucifer) relating to the distance between Heaven, Earth and Hell. [7:7:7] On a Biblical #level : Heaven (layers of the Atmosphere) Etymology: The Devil, meaning He Who divides (in Spanish, Diabolos). #Inferno means #Inverno in Portuguese, meaning winter season. When Hell freezes over! Two blue eyes and two red ears to begin with! Visual First of all, I cannot find a realistic depicted picture of the Devil online here in the 21st century, and I have no skills with drawing or painting myself. The painting I have selected is about the golden-brown silhouette, and its origin is from a Danish church. The size of Him though is much more muscular. You will only fail to estimate His real size, because you fail to understand the universal starry background to it. #Apparently it was the obvious Devilishness that was taking place on our Earth by visual testimony. They all appear from the waist up as a legless bust. And only in a faint reflection. Purgatory, twilight, silhouette, invisible realm, spiritual realm or Hell. Hell means bright in German. Both God, the Devil, Allah and Buddha hover above the heads of men (levitated), while the other spiritual beings light up on the same ground plane as man. There are all very muscular, while slender people wouldn't get paid well, not even for a white collared job in an office. The Devil might be the Son of the Sun. Audible Only seldomly any of the Holy Spirits in the spiritual realm speaks directly to any individual human being. When they do, no means of oxygen molecules are necessary as a medium to transfer the sound waves. And he who has ears hears what the Holy Spirit says to the congregation. His intentions are to Order the Chaos. He is the Servant of the Lord Jesus. Immediately you will hear the Devil's trembling loud voice, if the Lord Jesus is not pleased with you. The Devil might be God's Servant to take care of society with an army of lawyers, and like-minded people could become his servants. Some say the Devil does not care about the unholy people. The Devil came up with Order beginning with counting the population and giving birth to a social security number. The Devil's Order gave birth to both politics, religion and all kinds of captivity. The Devil's Order by religion gave birth to idea of one life - one woman to avoid the population would become wiped out by STDs. One life, one woman was conservative with the integration of both politics and religion, while liberal #transformations, didn't pay off as intended. And the Devil said, "Kneel, kneel now"! Either for Him or at the request of, to propose to a woman. He believes in "One life, one woman." Evil is inherited by those who are raised with a core family. They mainly only take care of their own. All evil sits in the top to help the Devil with Order. The Devil's Order by politics △ 1. Legislative 2. Judicial 3. Executive (Law enforcement) If the Devil's Law should also apply to you as an individual, then it should never be enforced if the state also had to pay for the empty promises that with law land should be built. [Prison] world. The Devil's captivity might turn your home into a prison cell. Your work might as well just be a square where you can dump your ass to become wigged out by time with. The Devil might send some to jail for an Order, which is His main concern, being born out of Chaos. The universe is 8, infinite darkness, constant expanding into a bending universe. That settling firmly and permanently in one place was the Devil's work, however well intended, to prevent Chaos. To dwell in the Devil's captivity The Devil's threshold. And the Devil said to me; "I like your style". He invited me inside at the castle for a whiskey drink that I myself had found in the bin on my patrol for refund/deposit bottles long after midnight and before the Beast would get his shoes on at 04:00 AM (Oxholm: Prince of Darkness). The Devil's world order began with the census as #lv0 starting point . The other day I was at the local community service to have a new digital identity created. The following night I had a pleasant dream about a girl in the Army equipped with new distinctions that I had devised, and immediately when I woke up, I could feel the Devil's omnipresence. The Devil in the detail In China the 'City God' is equivalent to the Devil And the 'Obese City God' is equal to Satan In the northern quarter co-exists the Devil and He likes to appear at night. Since then, the streetlights and the headlights in the cars were replaced with LED lights. In a terrifying glow, also called the #purgatory or #twilight. In the northern quadrant all who made themselves Servants of the Devil reside. It was all of them who constituted the authorities, whereby the Devil was the Son of the Sun, and would prevent Chaos (chaos theory vs. Cheops world order). In the invisible realm, however all these hospitalities (#hostship ) are omnipresent. Back to Top

Konsol•|•Online. Asian Cuisine. Exploring new horizons. Asian Cuisine Exploring New Horizons AI Explainer! 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. Chefs also say that paprika is not Asian cuisine! More likely is red karry paste. 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 Glass noodles also known as cellophane noodles. 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. Coconut oil is extremely expensive as of November 2025 in Denmark - 31.13 DKK per 250ml! When it comes to coconut milk be careful not to reduce too much on it or the consistency thickens. 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. 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. List of words beginning with the prefixes tele- & trans- plus examples of effects (fx) and transformation. The 5th dimension explainer. Tele & Trans-FX #Lv5 Transformation AI Explainer! Tele- prefixes Telecamera Telecommunication Telefax Telegram Telegraph; Telegraphy Telekinesis Telemarketing (or telesales, a method of direct marketing) Telemetry; Telemetrics Telepathy Telephone Tele plasm (Ectoplasm) Teleportation; Teletransportation Telescope (alignment) Television Trans- Prefixes Transactinide Transaction; Transactional Transalpine Transamination; transaminase Transatlantic Transaxle Transcendent; Transcendentalism Transcriptase Transcription Transcultural Transcutaneous Transdermal Transducer Transduction (genetics) Transept Transfection Transferability Transference Transfiguration Transfinite Transfix; Transfixed Transformation Transfusion Transgender Transgenerational Transgenic Transgress; Transgression; Transgressive Transhistoricity Transhumance Transilluminate Transistorize Transit Transition; transitive; transitivity Translate Transliteration Translocate; translocation Translucent Transmarine Transmembrane Transmetropolis Transmigrate Transmission; transmittance; transmissivity Transmissometer Transmogrify Transmontane Trans Mountain Transmutation Transnational; Trans International Transnatural Transoceanic Transom Transonic; Transsonic Transpacific Transparentizes; Transparentized Transparentness Transpersonal Transpicuous Transpierce Transpiration Transplacental Transplantation Transpolar Transponder Transpontine Transportation Transpose Transpositional Trans-saturnian planets (Outer planets: Uranus, Neptune, Pluto) Transsexualism Transshape Transshipment Transthoracic Transubstantial Transude Transuranic Transvalue Transversal (Geometry, a line intersecting two or more other lines) Transvestism Effects (Fx) Butterfly effect Cascade effect Combination effects Compton effect Domino effect Doppler effect Efectos especiales (Spanish) Greenhouse effect Ground effect zone (control of separation zone] (aerodynamics) illusory truth effect (reiteration effect) Intelligent effect Lazarus effect Leidenfrost effect Lucifer effect Magic effect Maillard effect Mandela effect Mercury ball effect (Leidenfrost effect) Neon effect Overview effect Personal effects Placebo effect Psychological effect Quantum Zeno effect Residual effect Ripple effect Scully effect Significant effect Sound effects (SFX) | Sound effects [board] Snowball effect Stroboscopic effect (Xenon effect) Surface effect (free surface effect) Trigger effect Umami effect (basis umami and synergy umami, also known as oomph effect) Visual effects (VFX) Wobble effect (tRNA molecule) Transformation You and I, transformers Your sexuality, transforming Your birth control, transforming Your birth rate, transforming (Birth rate zero) Your money, transforming (Currency, current) Your gramophone, a transformation into optical laser Your political beliefs, a transformation Your religious beliefs, a transformation Your philosophy, a transformation Your astrology, a transformation Your beliefs in family and tradition, transforming Your diplomacy, transforming Your royalty, transforming Your nobility, transforming Your mobility, transforming Your childhood, transforming Your adolescence, transforming Your manhood, transforming Your demise and death, transforming Your friendship, transforming Your relationship, transforming Your citizenship, transforming Your cultivation, transforming The lack of money, a transformation The excess of money, a transformation The lack of education, a transformation The excess of education, a transformation The 5th dimension The fifth dimension will make you feel more connected to the universe, which means that you will be able to see things from a different perspective, a new #level of consciousness. You will have absolute clarity on what your life purpose is, and you will have clarity on what your soul is trying to tell you. You will be able to see yourself in a whole new light. You'll feel like there's an undercurrent of peace running through everything, even if it means standing up for something that is unpopular or controversial at the moment. The feeling of being spiritually connected with everything around us becomes so strong that we can no longer ignore it, even if we don't know what it means yet. It will be a gradual process in the beginning. We begin to see ourselves as an integral of something much greater than ourselves, something that extends beyond our understanding and comprehension; we realize that there is something bigger than anything else out there. It's almost like having two different personalities to ours: one where we think logically and rationally and another where feelings take over completely - this is how a lot of people experience spirituality (and why they mostly don't want to talk about it). You feel more grateful for what you have right now: In this state of mind, you realize how lucky you really are. Your heart will expand with love and compassion. You will feel intense gratitude for everything you have in your life. You will be inspired to work for the greater good. Your intuition will heighten. You will live in the present moment and no longer dwell in the past or worry about the future. You will begin to see things in a new way, and you will begin to be aware of all the things around you. This is because your third eye will be open, and you will see things that others in 3D cannot see. You will also begin to feel more emotions than before. This means that you will not only see but also feel everything around you. But these emotions will not control you. You are in control in 5D. You will learn how to benefit from emotions rather than surrendering to them. People begin to see themselves as part of nature rather than separate from it. When people are separated from nature, they begin to make war on it and try to destroy it. In the 5th dimension people realize that nature is beautiful and natural, and that it's time to accept its beauty as part of themselves. They can feel only love for everything around them that they want everyone else to feel the same way about life as they do about their surroundings. You already know how wonderful life can be if we just let go of all our fears and worries about what might happen next. This knowing is your ticket to board the craft to 5D. In the fifth dimension, you will be able to see the truth of your own existence. You will be able to see how everything that happens in your life is happening because of the fact that you have created it to happen, and you will have the tools to navigate energy into the direction of your utmost desires. You will be able to see how it is not really what happens to you but rather what you do with it that makes all the difference in your life. The fifth dimension is a place where everything is possible. The 5D is a place of great comfort and ease. There is no more pain or suffering, as you have left the 3D density behind and are now in the purest form of a humanoid being who has established a "light body" that is more crystalline based in structure than the human 3D carbon based. It is a place where you can see into the future and travel to places that you've never been before. This is the place where God intended you to live. The kingdom of heaven is almost here. Everything is different now because of the emergence of this new dimension and humanity that is ready now for the final quantum leap of evolution in consciousness. Prometheus - Young Peter Weyland TED Talk Alien Anthology #Lv5:0 Transformation [0: Entry level] The element of fire as the root to all technology. The ability to start a fire is what separates us from what NASA is looking for. Back to Top

Konsol•|•Online. The Sun God vs. Cloud Gods. Does the Sun God come with a facial recognition? Sun God The // ♖θχ♖ // The Sun God AI Explainer! ☑ Levitated ☐ Descended ☑ Solar Ascended ☐ Lunar Descended ☐ Cloud Descended ☐ Earth Descended Tongue of the Holy Spirit ☑ Gave up speaking Waldorf (left) and Statler (right) Posterizing with their arms crossed. The Sun God looks exactly like Statler from The Muppet Show with his facial expression. And the cloud God looks like Waldorf. Together they are seeing things from above on their balcony. The Sun God is everybody's father (spiritual) The cloud God is a Godfather (a man who presents a child at baptism and promises to take responsibility for their religious education). Spiritual (natural) vs. Religion (cultivated) Should you have become raised and cultivated by a father or stepfather in flesh and blood, then the chance/risk is that the apple doesn't fall far from the family-tree. A parody is not blasphemy under the pro-western oriented horizon. Life was not meant to be taken seriously, and in the digital purgatory you will sooner or later see someone who claims God is humoristic. The truth is, that never God or the Devil sees any fun in it, but Ferkel-klaus does, a Uranian fellow to Satan. Where there's time for laughter, there is time to cry. The thing levels out. The Lord Jesus always smiles at me but never laughing or as much as chuckle (laugh quietly or inwardly). He never grew old and grumpy or became cynical, which is typical trait of becoming religious for mankind. If someone is not in the mood for humor, then calling it; only meant as an icebreaker is your best excuse. Some say laughter is the fart of the Devil, but this is Ferkel-klaus ' domain or territory (circus). Muppet shows, cartoons and animated movies were created by adults for adults, and not for the children, or their parents would be complaining. And, I had this dream where I saw the cloud God walking towards me unlike my usual visions of him hovering above. Back to Top

Konsol•|•Online. The Tongue Devil. Also known as the Tongue of the Devil. Do you like spicy food? The Tongue Devil The // ♖θχ♖ // The Tongue Devil AI Explainer! The Tongue Devil or the Devil's Tongue (esoteric) ☐ Levitated ☑ Descended ☑ Solar Descended ☐ Lunar Descended ☐ Cloud Descended ☐ Earth Descended Tongue of the Holy Spirit ☑ Gave up speaking Once in a while the Tongue Devil shows up! I had made some soup, and it stood on the stove. Then He came around and looked at the pot on the stove with its lid on while getting cold. Then He did His famous licking the air next to it, like a snake that uses its tongue to smell with. Typically, He does the licking twice in a row, and I never heard Him say a single word. So, I can't tell by which tongue He speaks. But when He does lick the air, I just can't stop laughing. Nothing to fear from Him. The Devil's Tongue is also a nickname for a red-hot chili pepper. Was it because my soup contained both cayenne pepper and tabasco sauce. He could smell it 1,000 miles away, even though distance has no matter in the surreal realm. Tongues (manners of speaking and linguistic skills) With the gift of the holy spirit (active intelligence in a multiplicity of intelligences, Howard Gardner's multiple intelligence theory) you speak in a multiplicity of tongues. The [Bible] couldn't distinguish between the Hebrew transcriptions of Satan and The Devil. The word #opposition was the same for them both. Also, cannot Google Translate distinguish between the Devil and the Beast when translating from Danish into English. The ever-on-going transcription techniques mean, that sometimes "The Lord" means God and sometimes "Jesus", while sometimes "Satan" (Meaning opposition or opponent) refers to either "Satan" or "the Devil" in written terms of expression in the interpretation of the Bible. The Devil speaks with an American English accent. Both the Beast, God and the Lord Jesus speak in Danish to me. Ferkel-Klaus (Little Satan) & Sancta-Claus (Big Satan) are a pair of brothers who cultivates the farm. Big-Claus is a farmer and Little-Klaus is a barn keeper. The Lord Jesus is a veterinarian at the farm. The brothers speak German as their mother tongue. If you are not at the farm, then you are in the Lord's field. Wherever the word God appeared in tongues, it came in the likeness of the light in the same gloss as Gold. And the Gold was the Sun God, while the word God itself fails to distinguish between the Sun God and cloud Gods in a multiplicity under the rainbow in the sky. It was the alchemist's ideas about Gold being indestructible (the octet rule in the Periodic Table) that led to ideas about eternal life (God). Both the Lord, Satan and the Beast can enter my body and speak with their Tongue through mine. Ferkel-klaus does not go all the way into my body, but with the Holy Spirit I speak many tongues, and through my tongue He can speak too. There was my mother tongue as a tongue and there was my dialect with it, in addition to knowledge of foreign languages. Then there were body language and arts originating from whips and martial arts and the musical language, in addition to all kinds of terminologies to start cultivating my active intelligence. If you had knowledge of English; then Latin was superfluous. If you had knowledge of Greek; then the philosophy was the same and had no roots in linguistic knowledge. High school more or less seems redundant in modern times. In Danish: Han tror Fanden om sig selv. In English: He thinks the Devil of himself. In Danish: Herrens veje er uransagelige. In English: The ways of the Lord are mysterious. The Bible originally meant the book of books above them all. Those ignorant/incompetent of astronomy and astrology take everything written down too literally, while legends and myths were astronomy told to children and for the ignorant/incompetent. We begin with [6:6:6] and the Number of the Beast: The zodiac visualized with the Babylonian sexagesimal numeral system. Virgin Mary (virginal light, celestial bridge) was the source of the Lord's annual coming/recurring of the light after the winter solstice. The three stars in the constellation Orion's belt were known as the sisters called "The three Marys" (Alnitak, Alnilam & Mintake). In late November, from around the world, Orion rises into your eastern sky around 9 p.m. and climbs at the highest for the night around 1 to 2 a.m. local time. That's the time on your clock no matter where you are on the globe. The coming/recurring of the light (November's offspring) is the winter solstice shortly before Christmas Eve is celebrated. The whole scam of learning, reading and writing was only intended to get you to submit to others in a social Darwinist hierarchy and live in fear of sanctions now, as in the afterlife (hell). The Bible is only one page to me, and the rest was paper to light the fireplace with that would appeal to your submissiveness. John 3:17-19 King James Version (KJV) (Vers 17) For God sent not his Son into the world to condemn the world; but that the world through him might be saved. (Vers 18) He that believeth on him is not condemned: but he that believeth not is condemned already, because he hath not believed in the name of the only begotten Son of God. (Vers 19) And this is the condemnation, that light has come into the world, and men loved darkness rather than light, because their deeds were evil. Back to Top

Konsol•|•Online. Potatoes. Sorts, starch content, potato and mashed potato dishes. A humble vegetable, represented in both regional and international cuisine. 🥔 Potatoes 🥔 Introduction to cooking potatoes AI Explainer! Potato sorts Boiled potatoes Peeled potatoes Braised potatoes Diced potatoes Sliced potatoes Baked potatoes Accordion potatoes (Hasselback kartofler) Flødekartofler (Forbidden Tech) Potato gratin (Potatoes au Gratin) Mashed potatoes (kartoffelmos) Farserede porrer (Danish cuisine) Benløse fugle (Danish cuisine) Skrædderduelse (Sønderjysk cuisine) Pommes Croquette (French cuisine) Pommes Anna (French cuisine) Pommes Fondant (French cuisine) Pommes de Terre Sautées (Wienerschnitzel) For French fries see the deep-frying section. Professional/Semi-professional amateur level Gourmet chefs on a professional or semi-professional amateur level expects next #level when cooking potatoes. For beginners and novices, I recommend looking into traditional cuisines. How to tournée cutted potatoes with a tournée knife (also called a bird's beak knife). Er du den højeste hat på hylden eller den skarpeste kniv i skuffen? Potatoes with peel Traditionally, potatoes where peeled because the peel contains a high amount of potassium. The Osmosis with adding salt to the potatoes extracts the potassium. With a high amount of potassium in vegetables, only 100 g of raw vegetables per day is recommended. With a high amount of potassium in vegetables, max. 600 g of cooked vegetables per day is recommended. For more details on sodium/potassium check out the chemistry section. Potato Sorts International Cuisine Der findes et stort antal kartoffelsorter, herunder tidlige, middeltidlige og sene sorter. Populære sorter omfatter folva (allround), bintje (mos), ditta (stegning), exquisa (stegning, ovn) og asparges (salat). Tidlige sorter Solist: Lys gul, fastkogende og nem at skrælle. Prinsesse: Oval, gul, fastkogende og god til salat. Linzer: Aspargestype, fastkogende og god til salat. Middeltidlige/sene sorter Folva: Fastkogende, oval, gul med god smag, god til mos, suppe og stegning. Ditta: Langoval, glat skind, fast og god til stegning. Exquisa: Oval, fastkogende og god til stegning og ovn. Bintje: Ensartet, fast og god til mos. Sava: Middelstor, ensartet, god holdbarhed og god til salater. Hansa: Gulkødet, fast og god til salater. King Edward: Hvidkødet, let melen og velegnet til mos. Blå Congo: Rund, blålig og dekorativ i salater. Nicola: Gulkødet, langoval og velegnet til salater. Hanna: God til mos og fast. Jutlandia: Fast og god til stegning. Hamlet: Fast og god til stegning. Andre sorter Alouette: Dyb gul og fast. Carolus: Gul og fast. Cerisa: Dyb gul og fast. Belana: Fast. Estonia: Fastkogende. Sieglinde: Fast og god til salat. Aspargeskartoffel: Langoval, fast og velegnet til salater. Æggeblomme: Kraftig gul, rund og fastkogende. Princess Laratte: Fast og kogefast. "Skrællekartofler" refererer til kartofler, der er blevet skrællet, og er ikke en specifik kartoffelsort. Det kan også henvise til en bestemt tilberedningsteknik, hvor man ridsede kartoflerne rundt om midten før kogning, så skrællen let kan trækkes af bagefter. Skrælningsteknik Ridsning: Lav en let rids i skrællen rundt om kartoflen med en kniv. Det er vigtigt kun at skære igennem skrællen og ikke dybere. Kogning: Kog kartoflerne som normalt. Når de er kogt, hæld vandet fra og køl kartoflerne let ned ved at tilsætte koldt vand. Afskrælning: Tag fat i hver ende af kartoflen og træk skrællen af. Skrællen burde nu nemt slippe. Back to Top Boiled Potatoes Entry level While boiling potatoes indoor for 18-20 min. It might take 1-2 hours outdoor for survival cooking depending on climate and altitude. Chefs come on fresh when it comes to boiling potatoes and might say that it took them four years to take it to perfection. Traditionally potatoes were boiled for 20 min, but in modern cuisine more likely only for 18 min. Back to Top Peeled Potatoes Technique Peeled potatoes are potatoes that have had their skin gently removed, typically using a knife after they have been boiled. Back to Top Braised Potatoes Introduction Det første jeg kan komme i tanke om er braserede kartofler med spejlæg. Bras eller brase kartofler på Sønderjysk. Back to Top Diced Potatoes International cuisine Det første jeg kan komme i tanke om er Biksemad. Det første gourmetkokke tænker er, at de skal være skårne i tern på enten 2×2 mm. eller 4×4 mm. Back to Top Sliced Potatoes Entry Level Swedish Sausage Dish Swedish sausage dish is actually a Danish recipe, that has no origin in Swedish cuisine. It's a matter of fact that no one in Sweden have ever heard of it. Kitchenware A 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. A sauté pan is also used for spaghetti bolognese . A sauté pan can also substitute the need for a wok pan/pot if you don't have a gas stove. Ingredients (1 portion) Traditional ½ glass of pre-boiled potatoes (200g) 2 Wiener sausages, chopped ½ -1 yellow onion 3 Tbsp. olive oil ¾ Tsp. Edelsüß paprika (mild) 2 Tsp. concentrated tomato paste (70g) 2 dl whole milk ¼ Tsp. coarse salt Freshly ground pepper Topping Freshly chopped chives Optional 1 Tbsp. Vinegar 75 g carrots ⅛ cucumber Steamed broccoli or cauliflower Peas Celery ¼ garlic clove A pinch of chili ½ Tbsp Ketchup Philadelphia cheese instead of heavy cream Tip: Glass potatoes are both peeled and pre-cooked, which makes them easier to slice, and they only need to be heated for a few minutes. Procedure 1. Peel and chop onion. Cut sausages and preboiled potatoes into small pieces. 2. Let the oil or butter turn golden in a sauté pan and sauté the onion for 1 min. 3. Add sausages and paprika. Sauté at middle-high temperature for 3 min. 4. Reduce heat to medium. Add pre-boiled potatoes, tomato paste and the remaining ingredients. 5. Reduce the heat to minimum and let the dish simmer for 8 min. until the dish is hot and the consistency adjusted with whole milk. 6. Garnish with chopped chives and serve. How to cook Stockholmare Swedish Stockholmare (Local Shopping: First seen in Lidl) This is an experiment, traditionally Wiener sausages are used. Contains both pork and beef, as well as garlic and a high salt content of 2.3%. Smoked with red Alder. Alder ensures a milder aromatic smoking, alder is easier to smoke, you avoid too much smoking. Alder is a really good type of wood for smoking fish and meat; Alder gives a more delicate flavor when smoked. However, smoking is not for the sake of flavor, but a way to preserve meat and fish, just like salt. To cook Stockholm sausage (potatis korv), prick it, then boil in water until firm, about 30-45 min. for a whole coil. Next, brown the boiled sausage in a pan with a neutral oil or in a 205°C/400°F oven until crispy. Slice and serve with a strong, coarse mustard and possibly with other Swedish root vegetables and bread, such as boiled potatoes. Preparation Prick: the sausage with a fork to prevent bursting. If the sausage is very long, you can tie off the ends with butcher's twine to hold its shape during cooking. Cooking Methods Boiling (Poaching) Cover the sausage with water in a large pot. Bring the water to a boil, then reduce it to a gentle simmer. Cook for about 30-45 minutes, or until it's slightly firm and pale. Browning (after boiling) Pan-Frying: After boiling, transfer the sausage to a pan with a bit of neutral oil. Baking: Alternatively, place it on a greased, rimmed baking sheet in a 205°C/400°F oven for about 15 min. flipping halfway through, until the exterior is browned. Serving Slice the cooked sausage into desired lengths. Serve with a strong, coarse mustard, which is a traditional accompaniment. It pairs well with other Swedish root vegetables and bread. Main Ingredients Swedish sausage dish prerequisites No heavy cream, but whole milk preferably. Make the main ingredients fill the plate for 1 portion. Whenever chefs say to take out the main ingredients of the fridge 15 min. before, I say minimum 2 hours, preferable two days before! Let those bacteria cultivate for your taste of preference. Use the amount of milk to compensate for the consistency of the amount of concentrated tomato puree. Another Swedish specialty is Falukorv a thick emulsified sausage in the Falun red color. In Sweden, Falu refers to Falu Rödfärg, or Falu Red, a traditional, deep red paint made from a byproduct of the Falun copper mine. If you've ever visited Sweden, you'll have noticed that a lot of cottages and houses are painted in the Falun red color, which is also the color of this delicious sausage. Danes love it, but I've never seen it available in the local supermarkets. Back to Top Backed Potatoes Danish Cuisine Bagte Kartofler Store kartofler sælges som bagekartofler og tilberedes med skrællen på i ovnen. Til sidst laves der et snit i toppen og der tilføjes creme fraiche med purløg i snittet. Back to Top Hasselback Swedish Cuisine Hasselback kartofler er den korrekte betegnelse, ikke Hasselbagte kartofler! Retten er opkaldt efter den svenske restaurant Hasselbacken i Stockholm, hvis historie kan føres tilbage til 1700-tallet. Ideen med de ¾ gennemskårne olie- eller smørbagte bagekartofler skulle efter sigende være opstået i 1950’erne, fordi man på den vis kunne lave bagte kartofler hurtigere. Accordion potato in English. Tip: You can place two chopsticks on each side of the potatoes to avoid cutting them too deep. Back to Top Flødekartofler (Forbidden Tech) Absolute taboo! Another forbidden tech is a heavy creamy Danish cauliflower soup. Mixing heavy cream with stomach acid is like mixing oil with water. Back to Top Potato Gratin French Cuisine Gratin is a French dish prepared in an ovenproof dish (or baking pan) in the oven. In the French tradition, breadcrumbs and cheese are placed on top of the dish, which gives it a crispy and golden surface after cooking. The word is derived from the French gratter, which means to scrape or scratch and refers to the fact that the dish traditionally consists of leftovers from the previous day's meals. A gratin can be made from cheese, meat, vegetables and fish, poured over with a milk sauce such as a béchamel sauce to which eggs have been added. The mixture is covered with cheese, breadcrumbs or breadcrumbs, which are then coated with butter and baked in the oven until the gratin has a crispy, brown surface. Potato, Brussels sprout and cauliflower gratin are good examples, but there are countless options and variations, like potato gratin with Porcini mushrooms (Karl Johan). Cheese can be omitted. Back to Top Mashed Potatoes Kartoffelmos Swedish Cuisine Potatismos med korv Mashed potatoes with sausage called 'Potatismos med korv' in Swedish is a classic and popular dish traditionally served in grill bars. Potatismos med fläskfärs (Wallenbergare /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) 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.' Udkogte kartofler duer ikke, medmindre de netop skal bruges til kartoffelmos! Boiling potatoes makes gourmet chefs getting overwhelmingly critical. While onto mashed potatoes you might also want to look into Italian potato Gnocchi. Mashed Sweet Potatoes Recipes. Kartoffelotto. "Kartoffelotto" er en ret, der kombinerer ingredienser fra kartofler og risotto. Det laves typisk ved at simre tern af fastkogende kartofler i bouillon med grøntsager som løg og hvidløg, tilsat hvidvin og eventuelt cream cheese eller parmesanost for en cremet konsistens. Danish Cuisine Brændende kærlighed (Forbidden Tech) 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. Jeg er lidt udfordret her. En kartoffelmos med masser af smør, serveret med bacon i tern og overhældt med fedtet fra bacon ovenpå i en sø lavet af en fordybning i toppen af kartoffelmosen, der løber ned langs siderne. Det er ernæringsmæssigt efterhånden et tabu. Nogen anbefaler at tørre det stegte bacon på et stykke køkkenrulle, men hvor vi står vi? Mine indkøbte skrællekartofler har fået lov til, at blive gamle, møre og spirende, men hvor skal vi hen du, men den hersens traditionelle fattigmandsret med at undgå madspild af gamle kartofler? Væltet Lokum Millionbøf traditionelt serveret med en blød kartoffelmos. Rettens navn hentyder til en sammenkogt gryderet, der ligner noget hældt op fra en spand. Jeg ville dog nok foretrække kartoflerne skåret i mundbidder og kun kogt a la dente (spis groft). Den færdigkøbte sovs kulør ændrede sig med tiden, og er nu om dage kun at anses som ammoniseret karamel, uden nogen som helst form for smagsforstærker, og vi er tilbage igen til, at skulle mestre en brun pandesovs, der skiller på tallerkenen, der minder om hvordan en tyk sovs skiftede karakter over tiden til, at være på kanten af, at være en tynd omgang suppe, og således blev sovs til sauce. -When it comes to freshly grounded pepper, let it rain! 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. Back to Top Farserede porrer Danish Cuisine Farserede porrer er en anretning indhyllet i en frikadelle fars (gris/kalv) og serveret med kartofler. Det primære kriterie er, at porren er mør! Back to Top Benløse Fugle Danish Cuisine Benløse fugle serveret med kartofler eller kartoffelmos Benløse fugle er en myte om en daggammel solsort, der har ligget og mørnet i solen, så benene var nemme at rive af. Men selvfølgelig har det intet med solsorte, undulater, gæs eller ænder at gøre. Benløse fugle er lavet af oksekød. Omtrent lige så meget en myte eller skrøne som Forloren hare og Forloren skildpadde. Forloren betyder uægte, falsk eller kunstig og bruges typisk om en ret, der efterligner en dyrere eller mere eksklusiv ret, men er lavet af billigere ingredienser. På engelsk meat loaf, der betyder farsbrød. Back to Top Skrædderduelse Sønderjysk Cuisine En sønderjysk egnsret bestående af kartofler og røget flæsk med sovs, dyppelse, kaldet skrædderduelse. Det er en spare ret for fattigfolk, her personificeret ved en skrædder, hvor skrædderduelse betyder fattigmandsdyppelse. Røgede flæsketerninger brunes, og snittede løg tilsættes. Måske er jeg lidt på herrens mark, men jeg skulle mene, at retten udtales på Sønderjysk som 'Skrædderdus med skirn æg'. Back to Top Pommes Croquette French Cuisine A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It's served as a side dish, a snack, or fast food worldwide. Back to Top Pommes Anna French Cuisine Pommes Anna, eller Anna-kartofler, er en klassisk fransk ret af skivede, lagdelte kartofler kogt i en meget stor mængde smeltet smør. Der findes flere varianter af retten, der udover kartofler og smør indeholder andre ingredienser, som kan omfatte artiskokhjerter, sorte trøfler, svampe og ost. Back to Top Pommes Fondant French Cuisine Fondant potatoes, or pommes fondantes (French for 'melting potatoes'), is a method of preparing potatoes that involves cutting them into cylinders, browning the ends, and slowly simmering in butter and stock. Back to Top Pommes de Terre Sautées Wienerschnitzel Wienerschnitzel med Pommes de Terre Sautées This bistro classic is commonly seen on French menus as a side dish for main “plats” like confit de canard, entrecôte, and so much more. The potatoes are always served hot and extra crispy. Salt og peber tilsættes melet til paneringen med æg og rasp. Serveres med friske bælgærter, der kun lige skal blancheres i 10 sekunder. Wienerschnitzlen overhældes med smeltet smør, der lige er bruset af og inden den bliver brun. Pyntes med en Wienerdreng Skær en skive citron på ca. 4 mm tykkelse - ovenpå kommes 2 fileter af benfri sild med masser af friskhøvlet peberrod og kapers. Back to Top

Konsol•|•Online. Eggs. How to cook eggs, different techniques, recipes and international cuisine specialties. Introduction How to Cook Eggs AI Explainer! The University of Oslo, Norway takes boiling of eggs seriously. Up in the mountains the air is thinner, so they need to boil for a longer time. They came up with a formula compensating for the altitude. Scientists from the University of Naples Federico II, Italy also came up with an insane recipe on how to cook eggs. Chefs say that eggs should be cracked on a flat surface and not on the edge of a bowl or a pan to avoid eggshells in it. What Eggs ☐ Priority by taste 1. Frilandsæg (free-range eggs) 2. Øko æg (organic eggs) 3. Skrabeæg (barn eggs/cage-free eggs) 4. Buræg (battery cage eggs. Production illegal in Denmark since 2023) There is no difference in taste or nutritional value of brown eggs over white eggs. The most important thing is that they are fresh (from package date to expiration date 3 weeks). Dip the uncooked egg in a glass of water and observe it If it sinks to the bottom, it is fresh. If it floats to the top, it is no longer fresh. If it stands upright on the bottom or floats partially, it is a sign that it is getting very old. 3 weeks from package date to expiration date estimated. Back to Top Kitchenware △ Remedies for making eggs Æggeprikker (used to boil eggs) Æggeskærer (used to slice hard boiled eggs) Æggeskiller (used to separate the yolk from the egg white) The Danish word Æggedeler is a confusion, used for both Æggeskærer & Æggeskiller. An Æggeprikker is not recommended neither necessary Bring the water to boil and remove the pot from the stove. Fill a tbsp. with the hot water and put the egg on it, you can hear it will start to sizzle. Slowly sink it into the pot and place it on the hotplate again. -For soft-boiled eggs, I strongly recommend herbal salt. Once you tried that you're addicted. Back to Top Techniques How to cook eggs Soft boiled eggs (blødkogte æg) Hard boiled eggs (hårdkogte æg) Fried eggs (spejlæg) Smilende æg Et æg, hvor hviden er fast, men blommen stadig er blød eller halvt flydende. Det er en mellemting mellem et blødkogt og et hårdkogt æg, og kogetiden er typisk omkring 6-7 minutter for et normalt størrelse M/L æg, afhængigt af æggets størrelse og starttemperatur. 30-40 sekunder for meget gør at ægget begynder at sætte sig i kanterne. Skidne æg En ret, der består af smilende æg i en sennepssovs, så de to begreber bruges ofte i flæng, selvom det ene refererer til selve tilberedningen af ægget og det andet til den samlede ret. "Smilende æg" er altså en hovedingrediens i retten "skidne æg". Scrambled eggs vs. Stir-fried eggs (røræg) Scrambled eggs are made by beating eggs before cooking, while stir-fried eggs are typically cooked from whole eggs that are cracked directly into a hot pan and stirred during cooking. This difference in preparation results in scrambled eggs having a fluffier, more even texture, whereas stir-fried eggs tend to have a more uneven, sometimes slightly crispy texture. 🥘 Omelet 🥘 -You can't make an omelet without breaking a few eggs. Japanese okonomiyaki omelet with okonomiyaki barbecue sauce. Scoth egg A Scotch egg is a boiled egg (smilende æg) wrapped in sausage meat, coated in breadcrumbs (panko eller rasp) and baked or deep-fried. Pat the eggs dry before wrapping the minced meat around them if they are to be deep-fried so that the minced meat does not come loose. Commonly served together with a mayo dip, shiracha mayo (thicker than a dressing). It could also be a sauce tartare. Eggs Benedict Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon or sliced ham, a poached egg, and hollandaise sauce . The dish is believed to have originated in New York City, although a number of different origin stories exist. 🍳 Fried eggs 🍳 Hybrid pans for fried eggs I won't recommend! Any metal spatula meant for it, or a wooden spatula can't get under it, and I disqualify anyone believing the edges of a fried egg should be caramelized. It's the formation of carcinogenic acrylamide and declines the taste of both the egg yolk and egg white. Poached eggs (Pocheret æg) Techniques. Adding vinegar to the boiling water can help prevent the desired poached egg from running out into the water. Another technique is to stir a whirlwind/tornado into the water/vinegar before adding the egg from a bowl to the boiling water and pour it in quickly and not slowly. Seasoning You shouldn't season eggs with regular iodized salt, which has a metallic taste, nor kosher salt or sea salt, but with celery salt with herbs. Very addictive! Back to Top 🐣Easter Eggs 🐣 Scandinavian specialties Danish Easter Eggs served a seasonal Easter Brew Beer. Another Danish recipe is 'Skiden Æg' / 'Skidne Æg' traditionally served on Easter Saturdays in between Maundy Thursday, Good Friday and Easter Sunday. -I suggest a Sønderjysk Skrædderduelse with Skidne Æg. The Norwegians also have a specialty called 'Djevelegg ' (Devil Eggs). The region of South Jutland, Denmark also have a specialty called 'Solæg' (Sun Eggs) This one is traditionally served in taverns and is very popular. Ingredients Hard-boiled Eggs Mustard Milk Coarse Salt Topping Cress The stem is edible, so have it your way Procedure Boil the eggs for 9-10 min and put them in the fridge until the yolk is coagulated. Cut the eggs into two halves. Carefully take out the yolk with a teaspoon. Use a fork to mash the egg yolk. Mix the yolk with the other ingredients. Traditionally a strong mustard is preferable, but you could also use Dijon mustard. Put the compound back into the egg whites with a teaspoon again. Add the cut cress on top. Serve with Easter brew beer and your favorite schnapps of preference. At Christmas, the shot glasses can be the centerpiece of the table, where guests can enjoy the schnapps and the warm atmosphere. At Easter, you can decorate the table with colorful shot glasses that match the spring season. Whether it is a classic or modern design, shot glasses add an extra elegance to your table setting. The right table setting with beautiful shot glasses will most likely impress your guests and set the stage for a cozy time. Back to Top

Konsol•|•Online. Steak recipes. Veal steak, lamb culottes. Kangaroo steak, etc. Kangaroo steaks Veal steaks Lamb culottes 🥩 Steaks 🥩 Meat Lover AI Explainer! Marinated steak for extra tenderness (Min. 2 hours | Max. 2 days in the fridge) Kangaroo steak with broccoli florets Kangaroo steak with parsley, a garnish and a Swedish inspired cardamom sauce Texas style with Bernaise sauce Kangaroo Steaks Veal Steaks Veal steak with Tennessee whiskey sauce. Green beans in boiling water with plenty of salt for 3½-4 minutes and then transfer to a bowl of ice water to give them just the right crunch. Cutlet with melted butter curls and parsley Ingredients Marinated veal steak Steamed Haricots Verts (French narrow green beans) | Serve last, gets cold quickly! Tennessee whiskey sauce Caramelized onions Peeled potatoes Caramelized onions 1 small, diced onion 1 tbsp. olive oil 1 tbsp. dark balsamic vinegar 2 tsp. sugar 2 chopped garlic cloves Medium heat (15-30 min. to get caramelized) Tennessee whiskey sauce 2 Tbsp. Olive oil ½ can (70g) concentrated tomato puree 1.5 dl (0.63 cup USA) Milk ½ pkg. (100g) Philadelphia cheese (original) | Whisked heavily! 1 dl (0.42 cup USA) Jack Daniel's Tennessee whisky (caramel) A pinch of Cayenne pepper (color) 1 tsp. dried rosemary 2 tsp. salt 2 droplets of sauce color (caramel) Veal Steak Level of doneness (core temperatues) Rare (50°C/120-125°F) | Medium Rare (54°C/130-135°F) | Medium (60°C/140-145°F) Medium Well (65°C/150-155°F) | Well Done (71°C/160°F and up) Pull temperature vs. Final temperature For a more tender result, remove the steak from the heat about 2°C/5°F below the target temperature, as it will continue to cook while resting. Using a meat thermometer is the most accurate way to check doneness. Game meats like wild duck or venison are sophisticated and are typically served much redder than medium rare or medium well done. With rare or medium rare meat, smaller chunks or slices are preferred, to avoid it becomes too chewy. Preheat the iron cast grill pan to max. 30 sec. on each side at highest temperature 2 min. on each side at medium-high temp. | Medium Rare (Red) Coarse salt and freshly ground pepper Salt vs. Sugar Both are multifunctional chemicals. Sugar on top of a steak while cooking it can make the amino acids disintegrate, so the tenderness of the steak steps into character, and has nothing to do with adding sweetness to it. Salt might extract the juice of it, so it's a last-minute ingredient. Seasoning Thyme and rosemary complement each other well culinary-wise in the buddy-system, especially with lamb , veal and poultry. Shopping (Online) Green peppercorns, either Madagascar or Malabar Lamb Culottes Lamb Chops Chefs say that lamb should be medium cooked and that rare or medium-rare won't work. The lamb can be pounded first to break down the fibers and placed in a marinade well in advance to make the meat extra tender. Kebab were previously made from lamb until the time and effort, and thus the price, increased, and were later made from pork, called gyros in Greece and for Muslims in Turkey called döner kebab made from beef. Both gyros in Greece and döner in Turkish mean the same thing. It means that it is grilled on a rotating rotisserie (read: gyro). In world-class cuisine it's commonly said that the shoulder is the best part of a lamb. Lamb culotte, also known as a lamb sirloin roast or French-trimmed sirloin, is a cut of lamb taken from the hind leg, specifically the sirloin area. It's known for its tenderness and rich flavor and is often served as a roast. Milk-fed Pyrenees lamb culotte is particularly prized for its exceptional tenderness and delicate flavor. The best way to cook most cuts of lamb is on a grill (-pan). Lamb's essential earthiness stands up to the smoke and char, yet its fat protects the meat. It's quick and versatile, too. You really don't need more than olive oil, salt, and pepper. Suggestions for a classic marinade, garlic and rosemary. If a grill pan is used, then only go for medium heat, or the culotte will turn into black coal. Lammebrisler er en kirtel, der findes på unge lam og kalve, også kendt som thymuskirtlen. Kirtlen er en del af immunforsvaret, men svinder ind med alderen, hvorfor den primært bruges som mad fra unge dyr. Lammebrisler betragtes som en delikat delikatesse, men er ofte sværere at finde end kalvebrisler. Oven Brown briefly in a pan on both sides. Finish in the oven at 180°C/356°F for approx. 15 min. or until a core temp. of 63-65°C/145-149°F. Let the culotte rest for 10 min. before carving. Grill Grill the meat for 15-18 min. or until the core temp. is 63-65°C/145-149°F. Let the culotte rest for 10 min. before carving. Aqua - My Mamma Said Back to Top

Konsol•|•Online. Words beginning with A initiating a separation.​ List of alert states! A/words & Alert States! Is the Alpha-numerical system geometry AI Explainer! Alert States General Alert States Action Alert Advocacy Alert Alert Me Base-wide Alert Boner Alert Breaking News Alert Collision Alert Crisis Alert Door•|•Alert! (trains) Dork Alert Drama Alert Emergency Alert Evacuation Alert Fire Alert Fraud Alert General Alert Gravitational Wave Alert High Priority Alert Incoming Alert Increased Alert Information Alert Intruder Alert Jabber Alert (also known as jibber-jabber) Medical Alert Missile Alert Missile Launch Alert Movement Alert New feature Alert News Alert Ocean-wide Alert Priority Alert Proximity Alert Radio Alert Reactor Temp alert Security Alert Nation-wide Alert Science Alert Ship-wide Alert Spoiler Alert Stay Alert Technical Alert Text Alert (SMS) Torpedo Alert Toxic Air Alert Trend Alert Tsunami Alert Visitor Alert Winner Alert Star★Trek Alerts Green Alert Blue Alert Black Alert Yellow Alert Red Alert Double Red Alert Priority Communications Alert Perimeter Alert List of A/Words ABC Triangle △ Answer/Question geometry A/separators A/bandon (ship ) A/bide A/board (ship /-suffixes ) A/bomination (cultural vs. natural) A/bort A/bortion A/bout A/broad (expansion of consciousness) A/byss A/djust A/dolescence A/dorable (judgement skills) A/dult A/float A/head A/larm A/lignment [=] A/live (born A/lone) A/lliance (together A/lone) A/lone (with cats and dogs) A/loof A/mazing A/mend A/mid; A/midst A/mong; A/mongst A/musement (Venus, muse) A/nalytical (doing A/part) A/nnoyance A/part (A/separation prefixes) A/pathy A/perception (Apperception, Esper-rating: ESP'er rating) A/pologize A/round A/shore A/side A/sleep A/social (anti-social media) A/spire A/stern A/stonishing A/stray (cats and dogs) A/syncron (continuum) A/thwart (transversely, contradictory) A/tone A/venue (when you play on this #level there's no ordinary venue) A/void (entering the #void) A/wake (Dr. Howard Gardner's multiple intelligence theory) A/ware(-ness) (consciousness) A/way (seek your own way) 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 🍟 Deep frying Techniques AI Explainer! Taking homemade pommes strips to the next level First of all, French fries can also be made with turnips instead of potatoes for a Keto style low-carb diet. 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. Frying Temperatures (Root vegetables) Potatoes 165°C/330°F Carrots 130°C/265°F Parsnip 140-145°C/285-295°F Puffed rice: 210°C/410°F only for about 5 seconds! Just a few seconds more and the rice will start to taste bitter. Don't use a ladle to scoop them out of the frying oil. Pour the frying oil and rice into a sieve. Every second counts! (dedicated deep fryers might only go as high a 190°C/375°F for battered fish). If you're using a thermometer, stir it around in the hot oil and you'll get higher temp. readings. Don't measure the temp. in the bottom, as it's a higher temp. than in the rest of the oil for an even deep-frying. The more it sizzles the more water there's in it. The less it sounds sizzling, the less the bubbles become, close to done. Asian-style Steam your fish for a few minutes, then pour a 6 oz. soup spoon with hot oil over the skinside of the fish about 3 times until the fish scales start to rise on a grate over an ovenproof dish. 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 △ Kentucky Fried Chicken, now known as KFC, is an American multinational fast-food chain that specializes in Southern fried chicken. • ½ size chicken (grill bar style) • Chicken breasts • Chicken legs Potato chips 170-180°C/338-356°F for deep frying. 190°C/375°F for hot air fan convection oven. ♻️ 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. Porridge. Øllebrød, havregrød, risengrød, risalamande (dessert af risengrød og fløde med en kirsebær sauce af tysk oprindelse, på fransk sauce allemande). Porridge Winter Season Exploration AI Explorer! Øllebrød Havregrød Risengrød Risalamande (dessert af risengrød og fløde med en kirsebær sauce af tysk oprindelse, på fransk sauce allemande) Øllebrød Danish Cuisine Øllebrød (Traditional vs. modern cuisine) En anden ret, hvor friske ingredienser ikke fungerer, er øllebrød. Traditionelt blev øllebrød serveret om morgenen i vinteren vekslende med havregrød. Øllebrød er ikke specifikt sønderjysk; det er en traditionel dansk ret med rødder langt tilbage i tiden, som laves i hele landet, og som ikke er kendt fra andre lande. Selvom der ikke er en specifik sønderjysk version, kan du bruge sydjysk rugbrød som ingrediens, når du laver retten, hvilket giver den en lokal forankring. Madspild affødte denne grød, og anvendelsen af øl skyldes forurenet drikkevand, som destilleres i brygning af øl. Ingredienser Rugbrød med et højt indhold af maltsirup. Mørk hvidtøl, Stout eller Bock. Mørk hvidtøl bruges i forvejen til en risengrød, og øllebrød er også indbefattet af, at være en grød. Raffineret hvid sukker anvendes ikke, men fx. brun farin, honning eller en gylden sirup. Det er her maltsirup kommer ind i billedet. Juletraditioner Kanel og kardemomme. I princippet alt hvad du også vil putte i en jule gløgg. For mange er øllebrød indbefattet i brugen af rå fløde (traditionelt) eller pisket flødeskum. Her kommer syren ind i billedet, det kunne fx. være en solbærkompot, dertil kommer sig, at hvid chokolade spiller godt sammen med solbær. Andre foretrækker reven appelsinskal eller saft. Som pynt på toppen kan sprøde og karamelliserede rugbrødscroutoner anvendes. Optional Siden der er tale om en vintersæson anretning kan øllebrød med fordel serveres/toppes med tørrede dadler eller figner. Conclusion Brød er rig på kostfibre, der sænker forbrændingen i fordøjelsessystemet, hvilket forebygger prædiabetes. Back to Top

Konsol•|•Online. How to cook pasta, pasta sorts and pasta dishes. 🍝 Pasta 🍝 How to Cook Spaghetti AI Explainer! 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.” Saltindhold i havvand Østersøen: 8-16 g/L Kattegat: 20 g/L Vesterhavet: 33 g/L Det Røde Hav: 40 g/L Det Døde Hav: 200 g/L 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 Pappardelle Resembles fettuccine. Ideal for dishes with, for example, game, mushrooms or heavy ragùs, as it visually and taste-wise brings the dish together. 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' spread cheese with garlic and herbs for a creamy consistency instead of cream (untraditional). Whenever I use Philadelphia spread cheese, it's more commonly to use an Italian Mascarpone, while the consistency may become gritty (grynet, nistret på dansk). 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 min. 4 hours Best the next day. 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. Pasta Sugo You might also look into the difference between Pasta al Pomodoro and a Pasta Sugo. Fettuccine Alfredo Authentic Fettuccine Alfredo is not made with cream, but with butter and 12-18 months Parmigiano Reggiano. 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. Back to Top