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The Muppet Show casting celestial deities, exploring a tension between natural spirituality & cultivated religion, suggesting that Sun God & Cloud God oversee us all. ☀️ Sun God ☀️ The Sun God AI Video Explainer! ☑ Levitated ☐ Descended ☑ Solar Ascended ☐ Lunar Descended ☐ Cloud Descended ☐ Earth Descended Tongue of the Holy Spirit ☑ Gave up speaking Personal traits: Saturnian Protectorate: Photosynthesis 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

A good way to start to learn about bacon, mushrooms, seasoning, buns, onions, pickles, mustard, ketchup, tomatoes, salsa, lettuce, burger dressings and cheese. 🍔 Burgers 🍔 Homestyle Burgers AI Explainer! Table of Contents Cookware The Buns Patties Seasoning Burger Glaze Cheese Bacon Mushrooms Onions Pickles Mustard Ketchup Tomatoes Salsa, Chutney & Relish Lettuce Mayonnaise Burger Dressings McDonald's Menu Preparing the Burgers Building the Burgers Fried Chicken Burgers Local Shopping History While ćevapi is a beloved Balkan dish with a long history, they are not the oldest burger in the world. The oldest hamburger-like dish is likely Rou Jia Mo from China, which has been around for over 2,000 years. Ćevapi, derived from the Persian word 'kebab', became popular in the Balkans during the Ottoman Empire. Although ćevapi share similarities with burgers, they are a distinct dish with their own unique history and regional variations. There's always more if you want to delve into international cuisine burgers, like a Chilean burger recipe. What's New Burgers are sometimes called sliders, typically served in restaurants on oval plates not stacked, as exclusive, but not in fast food restaurants. Then there is smash burgers as a new trend, and also Danish burgers with a brown gravy/sauce. 🍔 Cookware 🍔 Accessories Kitchenware Cast Iron Grill Pan 28 x 28 cm. For seasoning a grill pan, see seasoning a wok pan/pot. Tip Using a grill pan for patties or sliced baguettes turn them 45° degrees halfway for a more even grill pattern. Cast Iron Oval Steak Plate 27 x 17.5 cm. -I have great plans for using these two products to make a pan-grilled patty for an accordion burger served on an oval shaped plate, instead of just pinning a skewer down the center. Warning The cast iron grill pan scratches the kitchen sink, so place it on a dish towel before cleaning it! McDonald's uses a griddle pan to handle the high volume of orders. Burger King makes flame grilled patties. I recommend using a grill pan for the patties, so they don't stick. The pan can be used to heat both the patty and the bun. Start with the patty before the bun, so the serving temperature is aligned. Use medium-high heat for the patty to become grilled! PROS: Not coated with Teflon ® or likewise non-stick materials. So, you can scratch the pan all you want. CONS: Extremely heavy to handle for the wrist with one hand only. Extensive cleaning required. It's tempting to grill the tomatoes also, but the cast iron is not tolerant to acidic food like tomatoes. Cast iron takes longer time to preheat than a skillet made of aluminium (use medium heat only). Basics Use a non-stick coated pan or a chemical free ceramic pan for: eggs, fish and pancakes. Use a spatula made of wood or plastic for non-stick pans. To avoid sticky food, do the following in this specific order: Heat the pan properly. Too low heat makes it sticky. Put a drop of water on it, if it dances around, it's heated well. Add the oil/butter Avoid cold and wet meat Burgerware accessories Large buns Ø 12 cm Grill grated burger presser Ø 11 cm (patty shrinks 10% during grill) Flat smash burger presser Ø 15 cm Metal spatula with beveled edges You can also just use a metal spatula to press extra thin smash burgers. Some uses a technique with smashing the patty with the spatula and adding extra pressure on top of the spatula with the flat smash burger presser. Burger bell to melt cheeseburgers, and also to keep them juicy and warm. Back to Top 🍔 The Buns 🍔 Believe it or not, but you can also deep-fry burger buns called burger bombs. For that purpose, mind the size of your deep-frying pan basket: Small buns: Ø 10.0 cm Large buns: Ø 12.0 cm Timing Heat your oil to 170°C/338°F (Acrylamide formation @ 175°C/347°F) ⚠️ Fry the buns in batches for 2-4 mins. until they're crispy and golden. Forget about 2 mins, too undone! Forget about 4 mins, over well-done! McDonald's thought about stopping again with the use of glucose syrup in their buns, which those in the supermarkets also uses to avoid drying out (sugar binds water, also in ketchup). If you want to make a homemade McDonald's Big Mac style with a middle bun, you can up cut a second bun and use the bottom bun as the middle bun. This might be interesting if you want a double patty burger. Readymade burger buns from all the supermarkets tend to crumble and fall apart, making it impossible to eat them with bare hands without a knife and fork. If your burger buns are falling apart, here are several tips to help prevent that. Choose the right buns: look for sturdier buns like brioche, potato, or ciabatta, which tend to hold up better against moisture. Toast the buns: lightly toasting the inside of the buns can create a barrier that helps prevent them from becoming soggy. You can use a toaster, grill, or skillet for this. Add a barrier: spread a thin layer of mayonnaise, mustard, or butter on the inside of the bun. This can help create a moisture barrier. Burger juices: If your burger is particularly juicy, consider cooking it a bit less or using leaner meat to reduce the amount of fat and juices that can soak the bun. Layering: after rinsing lettuce in cold water dry it on a kitchen towel or use another dry ingredient on the bottom bun before adding the burger. This can help absorb some moisture. Serve Immediately: assemble the burgers just before serving to minimize the time the bun is exposed to moisture. Avoid overloading, be cautious about adding too many toppings, as this can weigh down the bun and cause it to break apart. Avoid tomato and soy sauce. 9. Try cut the bottom bun ⅔ of the size, but the top bun will also fall apart. Restaurants serve their burgers in waxed wrapping paper. How to hold a Burger without spilling it All How to build a multi-textured burger that can be eaten with the hands without a skewer to keep it all together? When you're digging into a simple burger with a bun, steak, and cheese, there's usually little risk of messing up. But when it comes to a delicious, sumptuous cheeseburger loaded with ketchup, mustard, pickles, and onions, it can quickly become a frustrating affair with lots of napkins and stains on your clothes. Luckily, there's a technique for keeping your burger in check without sacrificing taste. How to best hold a burger 1. Use both hands. 2. Place your thumbs and pinkies around the bottom bun. 3. Place your index, middle, and ring fingers on the top bun. 4. Don't hold too tightly - a light but steady grip is the key. This method distributes the weight of the burger evenly and prevents loose ingredients from falling out. Tomato and ketchup won’t spill out the back, and the thinner bottom bun will be better supported, reducing the risk of it collapsing under the weight of juicy ingredients. If you want to go a step further, consider toasting your burger buns on a pan or grill. This makes them more stable and less likely to bend under the pressure of the delicious toppings. The Layer-on-Layer Strategy The technique doesn’t stop with how you hold the burger, though - it’s also about how you build it. To keep the ingredients in place, place slippery ingredients like tomato and onion between dry layers like lettuce and steak. The friction between these layers helps prevent the ingredients from sliding out. If you still have the paper wrapper that came with the burger, you can use it as an extra barrier. Just gradually fold it back as you eat. No Wrapping Paper? Take a piece of regular kitchen roll – not some flimsy discount paper, but a decent quality that can absorb without falling apart. First fold it in half once, so you have a rectangular shape. Then fold it once more – so you have a compact square. Now fold the two top corners down towards the middle, as if you were making an origami paper airplane. This creates a shape that collects liquid from below but still leaves room for the burger on top. Give the fold a squeeze, and you now have an improvised, but surprisingly effective, little grease-catching tray. The type of buns can have a big impact on your burger's taste and texture. Entry Level Brioche - Brioche is a fluffy and buttery bun that is perfect for burgers. Its decadent yet light flavor balances the other ingredients. Brioche: soft, slightly sweet bread made with eggs and butter. Brioche burger buns are used for both classic hamburgers and cheeseburgers. If Brioche buns are not freshly home made, but bought pre-made, then I prefer sesame seed buns, all purpose. Beginner level (someone who is just starting at something, or has only recently started) Novice level (same as beginner, but one who is not yet very familiar or experienced in a particular subject) Sesame Seed Bun - Sesame seeds add a mild nutty sweetness and used for burgers with lettuce and tomatoes. Enthusiast Level Amateur, semi-professional, professional Ciabatta - A type of flattish, open-textured Italian bread with a floury crust, made with olive oil. Italian Ciabatta buns have a crunchy exterior and soft interior. It's structure outside makes it perfect for juicy burgers. The combination can be Tipo 00 and durum flour. Long rising time: 12 hours (cold risen). Homemade Ciabatta suggests a mix of Tipo 00 pizza flour and Durum flour. Readymade Ciabatta from the supermarkets might only contain as less as 3% of Durum flour. Onion Roll - Onion rolls have a light onion flavor and are perfect if you want to add that flavor to your burger. Potato Roll - Potato rolls are thick with a light potato because they are made of potato flour. Pretzel Roll - Pretzel rolls are salty with a soft and chewy interior. The unique taste and fluffiness of pretzel bread is due to the bread being boiled then baked. Pretzel roll (Danish, saltkringle) comes with a characteristic brown and smooth surface (Brioche). The salt content is not too much, only 1.4% per 100 grams. Toasting Hamburger Buns on the Stove Some cut the bun in half so that it also becomes toasted golden brown on both sides, both inside and outside. Some say inside only. The bun is dry fried on the pan (hot pan, lightly toast) after the steak is fried. Some recommend using a little butter to add more flavor and help the burger buns turn golden brown. The purpose of toasting the bun on the inside is to avoid that the stuffings soaks the bun. Not only are toasted buns tastier and crispier than normal buns, but they also keep the burger bun from getting soggy quickly. Some would like the buns more bedraggled than crispy. If you're just making a few, the best way is to toast them in a pan on the stove. Melt butter in a frying pan, making sure to coat the pan. Place sliced side of buns into the butter and let cook for one minute. Put a medium sized skillet on a stove burner set to “Medium” heat. Don’t use a higher heat setting. Higher heat causes the bun to brown or burn quickly. Allow the pan to heat for approximately 30 seconds. Melt the butter. Split open the bun and brush melted butter over the cut sides of both halves. *) Make sure to coat the entire cut side, including the edges, doing so helps the edges from burning. Add two buns to skillet, toasting only cut sides of buns. Toast, without moving, until both cut surfaces turn light golden brown. Check the buns after 9-11 seconds (count one thousand, two thousand, three thousand then I check the toasting process). If when checking, the bun is too light, continue toasting, and toast to desired doneness. Don't leave the stove and keep checking to avoid buns from burning. Max. 2 min. on the inside of a toaster incl. time to preheat. Back to Top 🍔 Patties 🍔 Eggs or Not No, standard beef burger patties are not usually made with eggs, like with Danish "⁠frikadeller". Pure beef patties rely only on minced or ground meat and simple seasonings like salt and pepper. No, traditional Danish "hakkebøf" (minced beef patties) are also not made with eggs in the meat mixture. They are pure ground beef seasoned only with salt and pepper. Yes, traditional Danish "⁠frikadeller" are usually made with eggs, along with ground pork or a pork and beef mix, milk, flour or oats, and finely chopped onions. Well, you haven't tried anything yet, until you've tried a burger with cold-served sliced hard-boiled eggs served together with sliced Romaine salad, sliced tomatoes and sliced cucumbers, etc. Facts McDonald's hamburgers contain 95 g meat per serving. Burger King 113 g before cooking. This serving contains 9.6g of fat. Weight before cooking 4 oz. (113g, also called a quarter pounder) How McDonald's burger patties are cooked McDonald's burgers are made of 100% ground beef, formed into hamburger patties, and then quickly frozen at their suppliers to seal in great fresh flavor. Salt and pepper are added when they are cooked on the grill to bring out all that great beef taste. Fewer burgers are placed on the grill, which somehow results in a hotter, juicier, tastier burger, and the diced white onions are added to the beef patties on the grill as they are cooking, rather than afterwards at the prep table. The cheese has been tempered longer to make it meltier as well. America Cheddar is also known as a melting cheese. Do you need oil to cook burgers on the stove? The fat from the burgers should be sufficient to prevent them from sticking to the pan. A little butter or oil (or both) can help if you're nervous. Mix minced ground beef (fat percentage approx. 10%), but most chefs use 14-18% fat for juicy patties. Shape the patty approx. 5 mm thick and approx. 10% larger than the bun, as it shrinks during frying. For smash burgers even thinner and chefs recommend a fat percentage of 20% for smash burgers. Roasting Time Pan seared 113g Ground beef with 10% fat: 2-3 min. on each side. 125g Ground beef with 19% fat: 4-6 min. on each side. Core temp. 63°C / 145°F The [5:6:7] Rule 5 minutes on the first side Start by placing the steak on a hot grill or iron cast grill pan and giving it five minutes. That's enough time to create that golden crust without drying out the meat. 6 minutes on the other side Flip it once - and only once. The grill or pan is now hotter, so the steak gets a little less time on this side, but it still cooks evenly. 7 minutes to rest And here's the most important thing: Let the burger rest for seven minutes before you dig in. This allows the juices to distribute and ensures that every bite is equally juicy and delicious. The [4:5:6] Rule For an Aluminum skillet. If you cook your steaks in a pan, you'll need to adjust the time slightly. The heat is often more direct, so 4 min. on the first side, 5 min. on the second, and still 6 min. of resting time is the way to go. What heat should you use? Grill: Medium-high heat – that’s about 93-107°C/200-225°F, depending on your setup. Frying pan: Medium to high heat. Think: if you cook bacon at that temperature, you’re close to perfect. Always check the core temp. to be absolutely sure – 60-63°C/140-145°F is spot on for medium. Use a meat thermometer if you don’t want to guess. Ground Beef Lean: 4-7% fat gets too dry, but works well in dishes that require crumbles, like meat sauce, tacos, stuffed peppers or casseroles where draining fat might be difficult. Middle: 8-12% fat (best for juicy burgers) High: 14-17% fat. Too fatty/oily for burgers, but good for spaghetti bolognese and lasagna. Ready-made, frozen ground beef patties from the supermarket will not result in juicy burgers. For homemade patties, 1 egg can be added to the stuffing to make the patty juicer. The consistency can be adjusted with breadcrumbs and milk. For a creamy consistency, creme fraiche, cream or original, neutral "Philadelphia" cheese can be added. Unfortunately, much fatter though. Leftover patties kept in the grill pan from the day before, at room temperature, tastes even more 'flame grilled' 1-2 days after when reheated. The cultivation of fungal spores will first become visible after 3-4 days. Deep Frying The patties can also be deep fried. For general safety instructions see the deep-frying section. Max. Temp. 170°C/338°F ⚠️ (Acrylamide formation @ 175°C/347°F) Cooking time 2-3 min. Shrinking percentage is equivalent to the fat percentage (up to 25% shrinkage) For juicy patties, 2 min on each side at very high temp. on a cast iron grill pan is recommended. Alternate Meat Pulled Pork. Back to Top Seasoning There are Mainly only Four Ingredients Salt, fat, sugar and the sour. Generally, is said that if a meal is full of fat, then it's a good idea to add something acidic/sour. "Accent Flavor Enhancer" (American) Ingredients: Monosodium glutamate, salt, contains 2% or less of chili pepper, tricalcium phosphate (as anticaking agent), cumin, oregano, extractives of paprika (color), extractives of garlic, extractives of onion. "Knorr Aromat" (European) Ingredients: Glutamate is a Flavor Enhancer, 59% salt content. Evt. a pinch of garlic powder and/or chili. Smoked paprika if you want a grilled flavor. Paprika is usually added in the very last minute to avoid it gets burned. When making ballotines, roulades or rolls, stuff the paprika on the inside. Seasoning loses taste if heated, only salt & pepper is essential. Back to Top Burger Glaze Glace vs Glaze Glace (French for "ice" or "glaze") is a highly reduced, gelatinous, syrup-like stock used to add intense flavor or a shiny finish to foods. Glaze (English) refers to a thinner, glossy, and often sweet or savory coating applied to foods. Glace is a thick concentrate, whereas glaze is a coating. A burger glaze can be used to brush the steak just before it goes into the bun. A variety of ingredients can be used to make a burger glaze, eg. melted butter mixed with a little ketchup, Dijon and a dash of soy. or Worcestershire sauce glazed burgers. You can also get dehydrated Worcestershire sauce. Texas Cowboy Butter Made with shallots, lemon, chili, garlic, thyme, parsley, chives, paprika and Dijon mustard. Bourbon glazed burgers Back to Top 🧀 Cheese 🧀 McDonald's use either an American high processed version of an English Cheddar cheese and refuses to call it a Cheddar, they call it American cheese. Cheddar cheese is a natural cheese that is made of cow milk and relatively hard, off-white or orange if colorings such as annatto are added, also called red cheddar, and sometimes sharp-tasting. Cheddar is a hard English cheese while American cheese is a smooth and creamy processed cheese. Cheddar has more flavor while American cheese, being artificially processed rather than aged naturally, is less expensive. Cheddar cheese is the classic choice for a cheeseburger, but Gouda or Monterey Jack also provides great melting ability. Smash burgers make it easier to melt. See the burger bell section. Cons: Sliced Cheddar cheese dries out quickly around the edges after opening. Doesn't taste of much. Caramelized Cheese Brown cheese, fast melting American Cheddar vs. British Cheddar. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown color and sweetness. Emmentaler A Swiss Emmentaler cheese has also been seen used by McDonald's for cheeseburgers. A firm cheese made from cow's milk, is medium-hard and can be recognized by its large holes. The flavor is spicy and nutty without being overpowering. Emmental cheese matures 2-14 months and has a minimum 45% fat content. The name Emmentaler is not protected, which is why Emmentaler-type cheeses are produced today in almost all cheese-producing countries. Danish Emmentalers are the 'Samsø' and 'Svenbo' cheeses. Grated Emmentaler on top is also used in premade lasagne (Local shopping, Lidl). Gouda Gouda (pronounced: Khouda) is the name of a cheese that originally comes from the city of Gouda in Zuid-Holland in the Netherlands. The name is not protected (DOP/DPO), so the cheese can be produced and sold under this name all over the world. Blue Cheese Castello - »Intense« Dark-Blue Cheese vs. Light-Blue Creamy Cheese. The easiest way to crumble blue cheese is to use a grate (rivejern). Bulgogi Cheeseburger Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef , grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea , where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits. Texas Style Cheeseburger Chipotle cheese uses shredded Monterey Jack cheese, which melts well and has a mild flavor. While some older sources mention a blend of Monterey Jack and white cheddar, the primary cheese used is now Monterey Jack. Chipotle also offers a spicy "chipotle cheese" product made with Monterey Jack and chipotle peppers from other brands, though this is a separate item from the shredded cheese served in-store. -In Texas they say that you use more meat as topping on top of the meat. For Parmesan cheese see the spaghetti bolognese section. For Mozzarella cheese see the pizza section. Back to Top 🥓 Bacon 🥓 Burger King's 'Bacon King' Burger: 6 slices of bacon. Shopping: Rema 1000. Premade, not frozen, ground beef with beech smoked bacon flavor (2 x 125g, 19% fat) Blue cheese with bacon (or meatballs) have seen being used in different dishes. Back to Top 🍄Mushrooms🍄 Mushroom Foraging When foraging mushrooms use a pocketknife to cut them by their roots to avoid tear up the mycelium below living in a symbiosis with the trees they grow under. White Truffles (end of September/October to December/January) vs. Black Truffles (December to March) White truffles are significantly more expensive than black truffles, often starting at €3,000 per kg. as they cannot be grown and are rarer. Black winter truffles are cheaper, costing from around €133 per kg. Types of Mushrooms Pores vs gills Mushrooms use gills or pores under their caps to release spores, with gills appearing as thin, radiating sheets and pores appearing as sponge-like, small holes or tubes. Gills are typical of agarics, offering high surface area for spore production, while pores, common in boletes and polypores, function as tube openings. Categories △ 1. Button mushrooms 2. Cup mushrooms 3. Funnel-shaped mushrooms Button and cup mushrooms are the same species (Agaricus bisporus) harvested at different maturity stages. Button mushrooms are young, small, and closed, offering a mild flavor and firm texture. Cup mushrooms are slightly older, larger, with caps opening to reveal gills, offering a deeper, more robust, and mature mushroom flavor. Funnel-shaped mushrooms are agaricomycetous fungi, often from the Clitocybe or Cantharellus genera, characterized by caps that become deeply depressed or goblet-shaped at maturity, with gills (or ridges) that run down the stem (decurrent). Common types include the edible Trooping Funnel (Infundibulicybe geotropa) and Chanterelles, alongside the toxic Ivory Funnel. Sorts of Mushrooms Portobello Shiitake (Oak tree trunk with inoculated Shiitake mushroom mycelium) Morel (Morel sauce , Morkelsauce in Danish) Chanterelle (Jägersuppe ) Blue Chanterelle King oyster mushroom (King trumpet mushroom) Pine mushrooms Karl Johan (rørhat, named after the Swedish king Karl XIV Johan) Here are some common translations Rørhat (generel): Bolete / Boletus. Karl Johan : Porcini / Penny Bun / Cep. Brunstokket rørhat : Bay Bolete. Satans rørhat : Satan's Bolete. Galderørhat : Bitter Bolete. If bacon is chosen, then mushrooms are a great complementary ingredient. Ceps | A mushroom with a smooth brown cap, a stout white stalk, and pores rather than gills. Mushrooms are categorized as either button mushrooms depending on their shape and size. Grilled mushrooms Flame grilled mushrooms Brown mushrooms Commonly, mushrooms are fried in butter, but some also use a mix of oil and butter. Back to Top 🧅 Onions 🧅 Knife skills 🔪Universal Chef's knife vs. Japanese Santoku knife.🔪 A chef's knife is universal because the tip of the knife can also be used to debone poultry. In Japanese cuisine, vegetables are traditionally cut very finely. Therefore, Santoku knives are only sharpened on one side at 10-15° unlike a chef's knife on both sides of the blade and at 30° for long durability. #Level Zero How to Chop Onions First of all, tuck your fingers when chopping food. Next #level after chopping onions is carrots. Brunoise diced vs Julienne sliced carrots A brunoise is a precise, high-end culinary knife technique producing tiny, uniform cubes typically 3mm × 3mm × 3mm. Derived from julienne strips, this "finest dice" is used to ensure even cooking, enhance flavor release in sauces, and create elegant garnishes for dishes like consommé. Instead of a dedicated Julienne grater iron, you can use a lemon zester knife. Check out glazed carrots with lemon, honey and thyme. The chef's knife must become one with the hand for ergonomics, stretch out the index finger alongside the blade. I prefer a Japanese Santoku knife without the need for the tip of the knife on a chef knive. The tip of a Santoku knife can rest on the cutting board for stability while chopping. Between every layer of onion peels there's a thin biofilm that's slippery making it risky to hold onto while chopping. Stick a fork into the center of the onion and chop the onion with your other hand towards the center and turn the fork over to chop the rest of the onion for extra safety. Storage Theoretically, onions and potatoes should not be stored together in the vegetable drawer, which is at the bottom of the refrigerator where the temperature is the least cold, as they release gases that can cause each other to rot faster. In practice, however, I have not experienced this as a problem. In theory, they should not be stored in the refrigerator at all but simply stored in a dark and cool place. Carrots, on the other hand, condense water in the packaging if stored in the refrigerator and rot more quickly, but do not dry out nearly as quickly. What they all have in common is that if they are not stored in the refrigerator, they will start to sprout. Onion Sorts 1. Yellow onions (strong flavor raw, if not cooked or fried) 2. Red onions (middle, can be dissolved in cold water for hours or days in the fridge) 3. White onions (mild, if served raw is the choice. Pretty expensive. Called salatløg in Danish) 4. Shallot onions (mild like white onions, can also be used for raw salads and is used for a French béarnaise sauce) 5. Spring onions (also called baby leeks. Often used for wok dishes, or eg. an Indian rice dish with raisins) 6. Ramsløg kaldes også for “nordens hvidløg”, og når du har lugtet til dem, ved du hvorfor. Smagsmæssigt minder de lange grønne blade om hvidløg med et strejf af purløg. Ramsløg kan derfor være en spændende erstatning i retter med hvidløg eller purløg. Yellow onions have the sharpest taste and are therefore not used for salads. However, they become milder when fried/boiled. What makes the yellow onions strong in flavor is because of the highest content of sulfur in them. The sulfur content in onions mixed with water forms a weak concentration of sulfuric acid that makes your eyes water when cut. White onions tend to be milder, sweeter, and more tender than yellow onions, so they are great both raw as well as cooked. McDonald's uses both dehydrated onions, that have been rehydrated, as well as diced white onions. White onions do not overtone the taste of the lettuce and the tomatoes. White onion (“sweet onion”) is a cultivar of dry onion which have a distinct light and mild flavor. Much like red onions, they have a high sugar and low Sulphur content and thus have a relatively short shelf life. White onions are used in a variety of dishes, such as those of Mexican and European origin. Their uses in dishes often relate to their mild nature, they are often included in dishes to provide a light, fresh and sour taste to dishes and are often added uncooked to dishes such as salads. Caramelized Onions Ingredients (1 burger) ½ onion ½ tbsp. olive oil ½ tbsp. dark balsamic vinegar or Worcestershire sauce ¼ tbsp. sugar (Medium heat for 15-30 min. to get caramelized) salt and pepper Don't overfill the pan. If there are too many onions at once, they will release too much liquid and start to steam instead of browning. Don't stir too much. If you constantly move the onions, they won't have time to develop those dark brown caramelized edges. Add a little salt at the beginning. This will draw out moisture and help the onions soften and caramelize more quickly. Evt. ready-made toasted onions (hot dogs) softened in warm water? Tip: Mind the balance of sweet/sour with the pickles. Caramelized onions is a religion in the Danish cuisine dish called "Hakkebøf med bløde løg". Onion Compote Onion compote is a cousin of the famed French onion soup, with the onions cooked to a thick, almost jam-like consistency. To make compote, simply cook sliced onions gently in butter or oil. They soften, then gradually brown as their natural sugars caramelize. Onion Rings Cut the onions into rings and put in a bowl of ice-cold water. Leave in the fridge for at least 15 min. Drain the onion rings and toss in wheat flour. Dip the rings in whisked egg and then breadcrumbs. Fry crispy in oil on a Teflon ® or likewise non-stick pan. Remove and drain on kitchen towel before serving. Alternative: Bacon wrapped burger stuffed onion rings. Onion Purée Used in McDonald's whisky sauce burger Løgpuré — Supertasty.dk Burned onion Burned onion purée Onion Chutney A spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India. Onion Chutney from Zelected Foods (online shopping) Pickled Red Onions Pickled red onions are a colorful and delicious delicacy from Zelected (zelectedfoods.dk) (Local shopping; Coop365) Pickled with carrots and blackcurrants Onion Relish Caramelized onion relish is a sweet and tangy, sticky condiment made by slow-cooking onions with sugar and vinegar (often balsamic or red wine) until deeply browned and jam-like. Ready in 30–60 minutes, it is ideal for topping burgers, hotdogs, cheese boards, or pairing with cold meats. Onion Gravy Onion gravy is a savory sauce made by caramelizing onions in butter or oil, then thickening them with flour and broth. It is a classic comfort food staple, often enhanced with Worcestershire sauce, mustard, red wine, or thyme. This rich, sweet-and-savory gravy is famously paired with bangers and mash, steak, chops, and mashed potatoes. Smoked Onions Smoked onions are whole, halved, or sliced onions slow-cooked in a smoker - often with butter, herbs, or seasonings—until tender, caramelized, and infused with a rich, smoky flavor. Commonly smoked at 107-148°C / 225-300°F for 1–3 hours, they are used to elevate burgers, steaks, dips, and soups with a complex, savory, and sweet flavor profile. Onion Jam Onion jam is a savory-sweet, caramel-colored condiment made by slowly simmering onions with sugar, vinegar, and spices until thick and spreadable. It is a versatile, gourmet topping used to enhance flavors in burgers, charcuterie boards, grilled meats, and cheese dishes. Common ingredients often include balsamic vinegar, thyme, and garlic. Baked Onions Baked onions are a savory dish where whole, halved, or sliced onions are roasted until soft, caramelized, and intensely flavorful. Typically baked at 175-220°C / 350-425°F with butter, oil, and seasonings, they lose their sharp bite to become sweet, tender, and "melting" in texture. They are popular as simple side dishes or enhanced with broth, cheese, or bouillon. Back to Top 🥒 Pickles 🥒 Pickled cucumber salad vs Pickled gherkins Pickled gherkins (drueagurker) are far less acidic than traditional pickled cucumbers. Gherkins are also known as cornichons if pickled with dill or tarragon. Credits go to a thread found in the Reddit community. Cucumber/Gherkins/Cornichons allergy is a rare but real food allergy in which the body's immune system reacts to proteins in cucumber. Symptoms are often itching and swelling in the mouth/throat (oral allergy syndrome), but can also involve the skin and respiratory tract. "Beauvais Appetit Agurker" are very delicious for both burgers and hot dogs . -Not all local supermarkets have them (Løvbjerg). Ingredients: crinkle-cut grape cucumbers, sugar, water, vinegar, salt, onion, spices (mustard seeds, celery seeds), natural dill aroma. Pickled cucumbers are available in two main forms, namely as whole or as pieces of grape cucumbers doused twice with hot spicy brine (with a long shelf life), or as fresh and raw pickled sliced pieces of mainly snake cucumber, also called cucumber salad (with a short shelf life). Back to Top Mustard Is Heinz yellow mustard mild like the McDonald’s? Anything labelled American Mustard rather than English Mustard. It's honey mustard. This one's tastier than the Heinz version. In Europe the ones might be spicier and not sweet. Heinz American mustard honey Heinz mild yellow mustard Maille Dijon mustard with honey If you want to mix honey in yourself, remember to buy the liquid summer honey, not the ones with a solid consistency. Mind how sweet vs strong a balance you want. Types of Mustard Coarse mustard – with visible seeds, milder flavor Strong mustard – e.g. French Dijon or English mustard Sweet mustard – often mixed with sugar or honey (popular in Denmark and Germany) Dijon mustard – French classic, strong and creamy Whole mustard seeds - are also used in pickling and marinades Back to Top Ketchup In particular, McDonald's ketchup isn't a commercially available brand like Heinz or Hunt's, it's their own proprietary blend and that makes all the difference. You might think this means they add something unique to the mix, but you'd be wrong. McDonald's ketchup is basically Heinz but with fewer ingredients. Heinz also adds onion powder and a spice they refuse to name. Whatever that spice is (working theories range from cumin to allspice to mustard powder), those two ingredients make all the difference. But they might not be the only difference. While companies have to list the ingredients in their products, they don't have to list the specific proportions of those ingredients. Adding more tomato concentrate could explain why McDonald's ketchup tastes more like tomato (and why it seems a brighter red than Heinz). Whatever they're doing, it really seems to pop. "Heinz 57" is a steak sauce and has what amounts to a ketchup base, fortified with malt vinegar, and seasoned with mustard, raisin, apple, garlic, onion, and other flavors. Its ingredient list includes tomato purée (water, tomato paste), high fructose corn syrup, distilled white vinegar, malt vinegar (contains barley), salt, less than 2% of modified food starch, raisin juice concentrate, mustard flour, soybean oil, turmeric, spices, apple purée, sodium benzoate and potassium sorbate (preservatives), caramel color, garlic powder, onion powder, and natural flavors. Internationally, Heinz ketchup holds over 50% of the market. Danish Beauvais ketchup is sovereign, not only amongst Danish brands, but also compared to Heinz ketchup. The consistency of Heinz ketchup is too thin, making it unsuitable for hotdogs. If the percentage of tomatoes in the ketchup is too high, it would more be a tomato puree instead of a ketchup. Some ketchup brands add spices, that might taste too much of Christmas with cinnamon (kanel), cloves (nellike) and allspice (allehånde). Sugar is added to bind water, but too much makes it too sweet. The amount of vinegar in the ketchup could also make it too sour. Curry Ketchup Time for a homemade recipe, relevant for a traditional Danish pølsemix from the 80's grillbar and for a French hotdog as a filling, as well for a German Curry Wurst. Hela Curry Gewürzketchup extra hot 800ml Homemade curry ketchup recipe#1 Homemade curry ketchup recipe#2 Homemade curry ketchup recipe#3 -I've made homemade curry ketchup before looking into recipes. The key is saturation. Dissolve 1 Ton of curry into 3 oz. of ketchup! Back to Top 🍅 Tomatoes 🍅 Heirloom Tomatoes vs Sun-ripened tomatoes from Spain vs grown in Rockwool under infrared light. Either tomato or ketchup not both of them at once in the same burger. Beefsteak tomatoes are sold as red beefsteaks and green beefsteaks. The Beefmaster tomato is the red hybrid variety that you'll typically find on grocery store shelves. However, some heirloom varieties, such as the Brandywine tomato or Black Krim tomato, are easy to grow at home. Varieties- Beefmaster, Brandywine, Cherokee Purple, Black Krim, Mortgage Lifter, Pink Caspian Flavor- Mild and slightly sweet How to Prepare and Serve- Raw, sliced thick with a sharp knife or on a mandolin. Beefsteak tomatoes are the best tomatoes for hamburgers and cheeseburgers. Back to Top 🍅 Salsa 🍅 Salsa vs Chutney vs Relish Categories △ 1. Salsa 2. Chutney 3. Relish Salsa , chutney , and relish are all chopped, condiment-style toppings, but differ in origin and flavor profiles. Salsa (Mexican) is usually a fresh or cooked mixture of tomatoes, chilies, and onions. Chutney (Indian) is a slow-cooked, complex blend of fruit/vegetables, vinegar, and sugar. Relish (Western) consists of chopped pickled vegetables or fruits. Salsa is typically used together with fried chicken burgers Salsa Salsa Spectrum Mild, medium, hot, extra hot. Habanero Salsa Extra hot! Salsa Verde vs Salsa Roja Verde means green in Italian/Spanish. Spelled verte in French. Salsa Roja (pronounced roha) means red salsa in Spanish. Salsa sauces can be green, red, white or brown. Salsa Ranchera Grocery Quick List: fresh tomato, jalapeño (Spanish pronounced halapenjo), onion, garlic, chile de arbol, sea salt, and cilantro is optional. Balsamic Salsa Balsamic salsa is an international fusion rather than a traditional Italian recipe. Balsamic salsa is a versatile, sweet-and-tangy condiment blending diced fruit (often strawberries, cherries, or pineapple) or tomatoes with balsamic vinegar, herbs (like basil or mint), and sometimes savory elements like red onion or jalapeño. It is typically used as a dip, a topping for grilled meats, or added to salads. Chunky hazelnut salsa macha Chunky hazelnut salsa macha is a savory, crunchy Mexican condiment made by frying hazelnuts, garlic, and dried chilies in oil. It combines dried chilies de árbol, guajillo, and garlic in olive oil, then is blended to a chunky consistency with toasted hazelnuts. Pineapple Salsa Pineapple salsa is a fresh, vibrant, and savory-sweet condiment combining diced fresh pineapple, onions, jalapeños, cilantro, and lime juice. Popular as a tropical twist on traditional salsa, it is typically served with tortilla chips, seafood, or tacos. It offers a refreshing mix of sweet, spicy, and tart flavors. Broad Bean Salsa Typically served with salmon. Citrus Salsa A fresh salsa made with different types of citrus fruits (orange, grapefruit, lime) mixed with ingredients such as onion, cilantro and chili. Salsa di Pinoli Italian pine nut sauce. Mango Salsa Mango salsa is a fresh, vibrant condiment blending diced ripe mangoes with savory ingredients like red onion, jalapeño, cilantro, and lime juice. It balances sweet, spicy, and tangy flavors, serving as a popular topping for fish, chicken, or tacos, and a dip for chips. Chutney Mango Salsa vs Mango Chutney Mango salsa is a raw, fresh, and chunky Mexican-inspired topping made with diced mango, lime, chili, and onions. Conversely, mango chutney is a cooked, thick, and sweet-and-sour Indian condiment simmered with vinegar, sugar, and spices like ginger. Salsa is best for tacos or grilled fish; chutney complements cheeses and curries. A mango chutney is good as a dip for chips, but expect nasty, sticky fingers. Peach Chutney Peach chutney is a savory-sweet, jam-like condiment made by simmering fresh peaches, vinegar, sugar, and spices (like ginger, cardamom, or chili) until thickened. It offers a tangy, complex flavor profile often used to complement savory dishes like pork, chicken, cheese boards, or curries, combining fruit with aromatics like onions and ginger. For an onion chutney see the Burger Onion Section. Relish For an onion relish see the Burger Onion Section. Back to Top 🥬 Lettuce 🥬 Iceberg vs Romaine Pros: Iceberg, is more broadly available Cons: Romaine, is only exclusively available Romaine Lettuce Nutritional Benefits Romaine has 2.5 times the calcium, 2 times the potassium & magnesium of Iceberg, and also eight times of vitamin A. Why did McDonald's change from leaf lettuce to shredded Iceberg? Iceberg is cheaper than Romaine and some say it has a more satisfying crunch. Facts: Leaf lettuce has a shorter shell lifetime. McDonald's: Shredded lettuce on top of the bottom bun. Burger King: 1 whole lettuce leaf below the top bun with dressing in between (sesame seed top bun closer to the lettuce) Since ketchup is not used in burgers with lettuce, tomatoes are used instead with either Iceberg or Romaine lettuce. Remember to cleanse and rinse it, before it the sand residues makes it crunchy and crispy. It was only cleansed and rinsed to meet the eye of the consumer in the supermarkets, and it might contain up to 50% of pesticide residues. Arugula Salad (Rucola Salat in Danish) McDonald's homestyle whisky sauce burger Back to Top Mayonnaise Different Styles Aioli Aioli is a rich, Mediterranean emulsion of garlic and olive oil, traditionally made without egg. Originating from Provence, France, and Catalonia, Spain, it functions as a potent, garlicky, and creamy sauce. Modern interpretations often use egg yolk to stabilize the mixture, making it similar to a garlic-flavored mayonnaise. Miso Mayo Miso mayo is a savory, umami-rich fusion condiment made by blending mayonnaise with miso paste (fermented soybean paste). It is a popular, creamy spread often used to add deep, savory flavor to burgers, sandwiches, sushi, salads, and as a dipping sauce for fries or seafood. Chili Mayo Chili mayo is a creamy, popular condiment blending traditional mayonnaise with chili-based ingredients like Sriracha, sambal oelek, or chili flakes. Known for its rich texture, slight heat, and tangy flavor, it is commonly used as a dip for fries, a spread for burgers and sandwiches, or in sushi. Sandwich Mayo Dijonnaise Green Mayo Green Mayo is an aromatic and colorful variation of classic mayonnaise, flavored with fresh herbs, vegetables or oil, giving it a characteristic green color and a fresh taste. It is suitable as a dip for vegetables, dressing in sandwiches/burgers or for fish and seafood. Ssamjang Mayo Ssamjang mayo is a savory, creamy Korean fusion condiment made by mixing equal parts ssamjang (fermented soybean and chili paste) and mayonnaise, often enhanced with sesame oil, garlic, or lemon juice for extra depth. It is perfect as a dipping sauce for roasted vegetables, kimbap, fried foods, or as a burger spread. Back to Top Burger Dressings McDonald's Big Tasty Sauce Ingredients: Special Big Tasty spices, soybean oil, milk powder, onion powder, black pepper, natural smoke and additional flavors. Gråsten Burger Dressing (Danish) Danish. Added with soya, is not bad for a McDonald's 'Big Tasty' sauce firsthand imitation. Tzatziki You could also try out a lamb burger with tzatziki dressing or A burger with Danish roast pork with crackling, red cabbage and brown sauce. This Danish cuisine is traditionally served with potatoes but has lately also been seen made with burgers. All three ingredients complement each other very well in the buddy system. Back to Top McDonald's Menu How to Eat a Burger Menu Commonly the burger is consumed at first, and the fries at last. Brioche Buns without Lettuce Classic Hamburger/Cheeseburger Beef sour cream & onion: Cheddar cheese, with both diced and toasted onions. Buns with Sesame Seeds & Lettuce Big Mac McFeast with cheese McRoyale with cheese Big Tasty with Emmentaler cheese and bacon Combinations Quarter pounder, bun with sesame seeds, without lettuce but with cheese. Burger King Whopper means unusually large. Danish Grill Bar Classics Buns with sesame seeds and lettuce Big Burger - 1 patty | Jumbo Burger - 2 patties | Maxi Burger - 3 patties Back to Top 🍔 Preparing the Burgers 🍔 0. Start with taking the bacon/patties out of the freezer. 1. Commence with dicing the white onion 2. Cleanse the lettuce with running water 3. Press the patty in the burger presser (for use with small buns only) 4. Brush the bun with milk or egg (they dry out quickly) 5. Preheat the mini oven to 200° C (over/under heat, not hot air, microwave or grill, 11-12 min. to preheat) 6. Put the patty in the cold grill pan. No oil or butter! (avoid cooking in its own fat) 7. Preheat the grill pan at max. temp. for indoor grilled, or medium heat for juicy patties. 8. If frozen bacon is used, give it 1-2 minutes extra for it to become crispy **) If medium-high heat is used, then stay fully attended with the bacon! 9. When the patty begins sizzling, turn the heat down to medium-high heat and set the timer to 2 min. on each side. 10. After flipping the patty, add coarse salt (careful, not too much, especially if flavor enhancer monosodium glutamate is also used, salt content +59%), grounded pepper and evt. seasoning on top of one side only. 11. Don't cut the bun. Set the timer to 2 min. for a soft bun (3 min if you prefer it crisp) 12. Flip the patty and add a flavor enhancer and evt. a pinch of garlic powder/smoked paprika 13. Optional: Put a slice of cheese on top of the patty in the pan and turn the heat off Back to Top 🍔 Building the Burger 🍔 Entry Level Classic Hamburger vs Cheeseburger 1. Lesson One - A classic Hamburger 2. Lesson Two - A Cheeseburger Cut the bun in half and place the bottom bun to the left and the top bun to the right for a routine when adding the 3-4-5 secret recipe. (see below) A cheeseburger is simply a classic hamburger with a slice of melted cheese added to the beef patty. While cheddar is a popular choice, the traditional fast-food standard is actually processed American cheese, though many places use cheddar, Swiss, or other meltable options. Yes, a standard classic cheeseburger usually comes with ketchup, mustard, and pickles, along with a beef patty, cheese, and onions. However, this depends on where you buy it, as every restaurant makes their burgers differently. Bottom Bun 1-2 tsp. of diced onion at the bottom (dehydrated onions can be purchased online. Mix in a cup of warm water) 1 patty on top of the onions 1 slice of American or Cheddar cheese (optional: double cheeseburger) Flipping the Bottom Bun The patty can become ekstra juicy with the onions on top in the pan. Put the bottom bun on top of the onions and flip the burger with a palette knife. Top Bun The top bun is also called the hat on top of the cattle in Texas. Note: With double/triple patty burgers, the 3-4-5 recipe gets over toned by the taste of more meat. Sometimes less is more. In general, only five ingredients total, is the magical number, like in a classic hamburger. The bun The patty Ketchup Mustard Pickles Some also call it a five-colored angle to it. Flipping the Top Bun The pickles will stick to the mustard/ketchup when turning the top onto the bottom. 🍔 Building Complicated Multitextured Burgers 🍔 (Advanced level) Stacking the Burger =============================== TOP BUN (with sesame seed) =============================== Mayo/BBQ Smokey -------------------------------- Sliced hard boiled eggs next to the mayonnaise (don't serve too cold directly from the fridge) Tomatoes next to the eggs Romaine/Iceberg next to the tomatoes -------------------------------- Blue Cheese (cultivation of bacteria adds the taste, take it out of the fridge accordingly before use) -------------------------------- Grilled Mushrooms (add more than meets the eye, they shrink a lot when heat is added) Grilled Bacon (sliced supermarket shit won't make it, neither a whole bacon if the supermarket is involved) -------------------------------- Ground Beef Patty Caramelized Onions =============================== BOTTOM BUN =============================== [3:4:5] Secret McDonald's Recipe Flip the top bun upside down Add 4 dollops of mustard, evt. with honey , in an anchor cross. Add 5 dollops of ketchup in an asterisk 5-point star inbetween the mustard dollops. Add 3 slices of pickled gherkins in a triangle △ on top of the "glue". Flip the bun on top of the patty. Back to Top 🍔 Fried Chicken Burgers 🍔 What are panko breadcrumbs? Panko is a Japanese-style of breadcrumbs, traditionally used as a coating for deep-fried foods such as tonkatsu and chicken katsu. They are made by lightly baking coarse breadcrumbs to give them more 'crunch'. For safety instructions on using a deep fryer see the pommes section . Deep fryer max. temp. 170°C/338°F ⚠️ (deep frozen 8-9 min. 125g) Deep fryer max. temp. 170°C/338°F ⚠️ (bacon/mushrooms 2-3 min.) Typical Fried Chicken Burger Stuffing Entry level Bun, with or without sesam seed (Brioche) Mayonnaise or McDonald's style pepper mayo (green peppercorns, either Madagascar or Malabar) (Eco-) Salsa dip (Tex Mex Taco Sauce either medium or hot) Lettuce (typically Iceberg, or Rucola, alternatively Romaine) Tomatoes Onions. For more info see the onion section. Cheese, typically Cheddar. Chicken In Denmark we cook chicken in the oven at 200°C/392°F for 60 min. In Sweden they cook the chicken in the oven at 170°C/338°F for 70 min. Both methods should get rid of the risk of Salmonella. Technically thighs need more cooking time than breasts. Chicken thighs are considered to be tastier than chicken breasts, because of the bone marrow. Chicken breasts might be considered better for stuffings for poultry like in a Chicken Kiev recipe. Just like ducks, chickens might get dry will cocking. Hence the juice accumulated from the ducks are preferred for a sauce. Ducks are in Denmark are also called the poor man's goose (Tradition: Morton's aften) Brat Burgers Brat burgers combine the flavors of Bratwurst (German) with a hamburger patty for a best of both worlds taste. Back to Top Local Shopping Ground beef 7-10% or 14-18% fat (see this week's discount) Brioche, potato buns & sesame seed buns (see this week's discount) Ciabatta buns (Rema 1000) Hellmann's classic burger dressing (Løvbjerg) A variety of burger dressings (Rema 1000) BBQ smokey dressing (Coop 365) Santa Maria smoked paprika (Netto) President Swiss Emmental cheese 250g (Løvbjerg) Castello »Intense« dark-blue cheese vs. light-blue creamy cheese (Løvbjerg) Apple tree smoked cheddar cheese (Løvbjerg) White onions (Løvbjerg) Aceto dark balsamico for caramelized onions (Rema 1000) Dehydrated onions McDonald's style (online shopping only) Beauvais appetit agurker (Løvbjerg) Maille mustard with honey (Løvbjerg) Heinz ketchup (see this week's discount) Heirloom tomato (Lidl) Salsa dip Hot Tex Mex Taco Sauce, not medium-hot (Rema 1000) Romaine lettuce (Coop 365) Mini Romaine lettuce (Lidl) Add a rating Back to Top

Everything from regional styles, ranging from Neapolitan to square-cut Chicago tavern style, deep pan, dough hydration, flour types, tomato base, cheeses and toppings. 🍕 Pizza 🍕 Pizza Pro v. 2.0 AI Video Explainer! Sections Different Styles Focaccia vs Pizza Thin crust Tavern style vs Deep-dish Calzone vs UFO-Pizza Flour Fermentation Dough Passata/Pesto Cheese Toppings Viking Pizza Baking Pizza Dome Conclusion World pizza day inspiration Aussie style with Whisky BBQ sauce. Spice up your tomato passata sauce. Introduction National dishes came from the military division and is defined as the art to feed an entire army with the same meal at the same time. Thus, came pizza, hot dogs, pirogues and roast pork with red cabbage and brown sauce to the world. Hashtags: #internationalpizzaday #nationalpizzaday #worldpizzaday Pizza Planet LV [4:2:6], Pizza LAB, Pizzaria, Pizzatek and Pizzarium. Pizzaware Indoor or outdoor pizza oven, pizza stone or pizza steel, pizza peel, pizza rocker or pizza cutter (roller blade), pizza dough docker. If you don't have a dedicated pizza dough docker, use two forks to do the job. National pizza day inspiration Portuguese style: Pizza sauce + Porter beer (1:1 mixture, but preferably a rich tomato sauce) Calendar World Pizza Day Jan. 17 (Since 2017) National Pizza Day Feb. 9 (Since 10th century) Great American Pizza Bake (Feb 9th - Feb 15th) National Pepperoni Pizza Day (Sep 20th) National Sausage Pizza Day (Oct 11th) National Calzone Day (Nov 1st) Star★Trek Picard - Riker Pizza Scene National calzone day inspiration Calzone ingredients: Italian salami, Ricotta, Mozzarella, sliced ham and olive oil . Different Styles 1. Neapolitan Characteristics: This Neapolitan classic has a thin crust with airy, lightly charred edges. It's traditionally made with San Marzano tomatoes, buffalo mozzarella, and fresh basil. How to make it: It requires an extremely hot oven (800–900°F/430–480°C), so invest in a pizza oven for authentic results. Top with simple ingredients that don't require long cooking times. 2. New York Style Characteristics: A thin, pliable base with a slightly puffed edge. Perfect for eating on the go. How to make it: Bake at 550°F/290°C in a regular oven. Use a simple tomato sauce and mozzarella, and finish with a sprinkle of dried oregano. 3. Sicilian Characteristics: Square pizza with a thick, airy base and crispy edges. Perfect for large parties. How to make it: The dough rises directly in a pan before baking. Par-bake the base to avoid a rubbery center and top with plenty of cheese and tomato sauce. 4. Detroit Deep Dish Features: Thicker base with caramelized, crispy cheese edges. Sauce stripes are added after baking. How to make it: Use a deep pan and a mixture of mozzarella and Wisconsin Brick Cheese. For the authentic flavor, bake over medium-high heat. 5. Chicago Deep Dish The hallmark: Layers of cheese, meat, and chunky tomato sauce in a high, angular crust. How to make it: Press the dough up the sides of a deep pan. Add the cheese first, followed by the filling, and finally the sauce. Bake for 30-40 minutes at a low temperature. Another way to make a Chicago deep dish, is to start with putting slices of cheese all the way around the edges in a pie pan, so the cheese becomes caramelized. 6. Chicago Tavern Style Characteristics: A thin, crispy base, cut into squares. Perfect as a bar snack. How to make it: The dough is run through a dough machine several times to ensure an ultra-thin base. Use a sweet or spicy tomato sauce and slightly burnt mozzarella. 7. Californian Characteristics: Focus on fresh and experimental toppings. Thin base with a slightly crispy bite. How to make it: Bake at high heat and top with seasonal ingredients like burrata, squash blossoms or pickled vegetables. 8. Roman Characteristics: Various styles – from thin and crispy Pizza Tonda Romana to thicker Pizza al Taglio, served in square slices. How to make it: Use a high-hydration dough for a fluffy base. Toppings can be added both before and after baking. 9. Greek Characteristics: Oily base with toppings like feta, tomatoes, and olives. How to make it: Bake in a well-greased pan at 450°F/230°C. Be sure to use freshly grated cheese for a rich, flavorful topping. 10. Cracker Crust Characteristics: Ultra-thin, crispy crust, often cut into squares. How to make it: Use a low-hydration dough and bake directly on a hot pizza stone for extra crispiness. Perfect for light toppings like goat cheese and fresh herbs. 11. Roman Style Dough made with semolina flour and a 70% hydration. 12. Lasagna Pizza Easy 30 min. dough without yeast, but with baking powder/baking soda and Greek yogurt 10%. Toppings with a Mornay sauce. 13. Pizza Sandwiches Inspired by an Italian street food called Panuozzo. 14. #CloudBread Pizza A gluten-free, high-protein alternative to pizza crust. Back to Top Focaccia vs Pizza Typically, pizza is served with oregano and/or basil if served with tomatoes. Focaccia is typically served with rosemary, which is also good for a vegetarian pizza with ricotta or mascarpone and sliced potatoes. The seasoning is typically added on top after baking. None of the ingredients are immune to the heat from the oven without losing its flavor. Same goes for the tomato sauce and the cheese. Focaccia dough is typically given some time to rise after being flattened, while pizza dough is baked immediately. In Italy, focaccia is eaten anywhere and anytime, for breakfast, lunch, dinner, as a snack or as a dessert topped with, for example, Nutella. The dough for focaccia is often made with a high hydration (around 80%), and the most important ingredients are: Flour, yeast, salt, water and olive oil. Compared to a regular bread dough, there is usually less handling with a focaccia dough and a longer rising time. Focaccia is made in rectangular dishes (9x13" for 800-1000g) and is usually baked in the oven at 225-230°C/437-446°F for approx. 15 min. The finished focaccia has a golden crispy crust, and a soft, airy crumb. A special characteristic of focaccia is the many small depressions on the top. They are made when you, with your fingertips, press the dough into the rectangular dish. However, the holes are not just for decoration – they also collect small “lakes” of oil, which cause the dough under the oil to bake less, thus giving the Italian specialty its slightly spongy consistency and good taste. Back to Top Thin crust tavern style vs Deep-dish Italian, taverna Detroit style pizza is a good place to start. Dedicated pizza ovens for home use might have a tavern style program. A standard pizza is 12" (same size as a Long Play record) A pizza oven for home use should be able to contain a 12" pizza (30 cm). Dedicated pizza plates for serving might not fit into your kitchen cabinet. Taverns typically don't have plates, so they serve them square, not wedged, on napkins. The most important thing is the amount of sauce. If you pour too much, you risk a soft and uneven dough. A good rule of thumb is that you should still be able to see the dough through the sauce. If you like your pizza extra juicy, you can always dip it in extra sauce after it's finished baking. A 12-inch pizza typically requires about half a cup of sauce, but exact amounts depend on preference and type of pizza. Avoid that the tomato sauce gets too close to the edges, or it might get burned. This is where the Detroit style introduces serving the pizza with a 'red top', meaning the tomato sauce is added on top after baking. Then there's Chicago style. They can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust "tavern-style" pizzas. For thin crust pizzas a pizza dough docker roller is typically used. If you don't have one, you can use two forks, one in each hand to do the job. Deep Pan Deep-pan pizzas offer the opportunity to add more tomato sauce, without the base getting soggy. If you want 20-25% more ingredients on top, then consider a thick American deep pan base. Tavern Cut ☐ vs Traditionally Sliced △ Back to Top Calzone vs UFO Pizza Pizza Pockets Calzone Pros Solves the problem with a metal pizza peel being insufficient over a wooden peel Far less efforts with having to clean the pizza stone Preserves the flavors over open-faced pizza Cons Might become slightly undercooked if bacteria/germs are an issue The edges might get burned, but you won't probably eat that with an open-faced pizza either. Notes The herbs on top are just for decorating, but will lose their flavors when exposed to heat Do not omit to brush the top with any tomato paste mix or it will get burned Whilst an open-faced pizza sports a tomato base and mozzarella, as the base a calzone hosts the mozzarella inside, but the tomato base on the outside! Contradictions Pros: Perfect for home ordering, the content will still be hot. Cons: The contents may not have been cooked/baked enough to cause diarrhea, laxative effects, stomach problems, etc. Alternatives Stromboli (Pizza Rolls) Pizza Fritta (Deep-fryed ) Ingredients Italian Salami Types Subissati Salami Diavola If you want to spice up your pizza, you should try Subissati Salami Diavola – A strong, spicy salami that is made for the Italian national dish. The spicy salami is made from 100% Italian pork, which is flavored with chili to give the sausage its characteristic spicy flavor. The delicate salami comes from the family business Subissati, which has been located in the hilly Italian countryside near Roccastrada since 1963. It is also said that part of the good taste in the delicious salami comes from the area's special climate – whether this is where the secret behind the unique flavor lies, we cannot say – all we know is that it tastes damn good on a pizza. Subissati Salami Morellino A truly delicious salami produced from the best pork from Italy – but it is the combination of the exquisite meat and the delicious Morellino di Scansano DOCG red wine that gives the salami its bright ruby red color and its unique flavor. Subissati Salami Morellino is the perfect combination of the flavors from the special climate in the hilly landscape of Roccastrada – and the flavorful red wine, which received its DOCG certification in 2006, and was thus recognized as one of Italy's best wines. Subissati Salami Tartufo If you are a fan of the unique taste of the sought-after tuber-shaped mushrooms (truffles), you should try this truffle salami. It is produced from 100% Italian pork and has a perfectly balanced truffle flavor. The family business Subissati is behind the tasty Subissati Salami Tartufo. Since 1963, the passionate people at Subissati have been recognized for an uncompromising approach to their raw materials and have always had great respect for artisanal traditions, and you can taste it. Local shopping 'Italiamo Spicy Salami - Salame Napoli Piccante' The product declaration doesn't reveal what spices and aroma is used. The skin is not edible. (not sliced, Neapolitan inspired hot salami, Lidl) 'Italiamo Salame Napoli' (not sliced, Lidl) 'Italiamo Salame Paesano' (not sliced, Lidl) 'Italiamo Salame Milano' (not sliced, Lidl) 'Italiamo Salami Milano' (sliced, Lidl) 'Casa Modena Salame Milano' (sliced, Rema1000) I think Italian salami is of poor quality and Spanish chorizo is a bit tame in its taste. Danish salami is of good quality, and there are many varieties such as beef salami, eel smoked salami, juniper salami, garlic salami, and South Jutland salami, which is a region in southern Denmark and the equivalent of what Naples is to Italy. Procedure Place the toppings 2/3 towards the edge, before closing it, not in the middle. Layer#0 Bottom pizza dough Layer#1 Ricotta Layer#2 Sliced ham Layer#3 Mozzarella Layer#4 Spiced salami Layer#5 Close the remaining dough on top Layer#6 Rich flavored tomato passata on top Layer#7 Grated Pecorino on top on the tomato passata How to Eat a Calzone To eat a calzone properly, let it rest for 3 to 5 minutes so the molten cheese sets. Cut it in half or use a diamond grid pattern with a knife and fork for the hot middle, then dip bite-sized pieces into marinara sauce. You can pick up the cooler end crust by hand. Step-by-Step Eating Guide Rest: Let the calzone sit for a few minutes so the steam escapes and the ricotta-mozzarella filling tightens up. Slice: Use a knife and fork to cut the calzone down the middle or into smaller sections. Cut and Dip: Cut individual bite-sized pieces from the center. Dip each piece into a side of warm marinara or pizza sauce rather than pouring sauce on top. Hand-held finish: Transition to using your hands for the drier, cooler ends or the outer crust once you finish the heavy middle. 🛸 UFO PIZZA 🛸 Typically, with a spaghetti bolognese filling. How about Area 51 for a naming convention? Prick holes with a fork in the top half of the dough to allow steam to escape during baking for both a calzone and a UFO Pizza. The difference between calzone and UFO Pizza is that a calzone is made of one bottom folded on the middle. A UFO Pizza is made of two bottoms. For both a thin border and a slightly thicker center is recommended. For a calzone completely backwards starting with adding the Ricotta Fior de Latte, and at last the tomato sauce on top after it's closed. For a UFO pizza or calzone either way make sure the tomato sauce only goes 1½" near the edges, so the dough will close properly. Some use a fork to squeeze the edges together. Some would say you cook the spaghetti as usual, but how about a la dente with a couple less of minutes in boiling water, to compensate for a couple more minutes in the oven? Most recipes I've found uses leftover spaghetti or will not tell how to cook it. Cook noodles to al dente, drain! Some would put to tooth sticks on top to make look like UFO antennas. Back to Top Flour If you can get the pizza base crisp and crunchy, then you've accomplished 80% right! Gluten wheat flour has a grinding degree of 78-80% Durum flour has a milling degree of 75% and a high content of gluten. Pizza flour has a grinding degree Tipo 0: 65% | Tipo 00: 55% (higher content of shell parts). Pizza flour comes in 3 varieties, one for long-term rising, one for cold rising. When using real pizza flour, the edge of the pizza should rise more. Some also mix semolina flour with the pizza flour. Confusion A dürüm (Turkish pronunciation: [dyˈɾym], "roll") or dürme is a wrap that is usually filled with döner kebab ingredients. Durum flour is a by-product of semolina production. It can absorb more water and might come in handy when experimenting with higher hydration levels of the dough. 200g Durum (rustic) flour. Add everything and stir until the lumps are dissolved. Feel free to try a little more Durum and less gluten the next time, but not just 350g Durum, without wheat flour. With only 100% Durum alone, the texture becomes cloudy and coarse. 150g gluten (protein-rich, rises well) wheat flour (add a little at a time). For a thin crust pizza chefs recommend all-purpose bread flour, for a higher gluten content. Dedicated pizza flour makes the dough very elastic and springy (Tipo: 00 | Tipo: 0) Different styles of pizza call for different type of flours, from all-purpose bread flour to semolina flour. Pizza peel with semolina flour. Not too little or the pizza base will stick. And not too much or the excess flour will alternate the texture and overtone the taste of the both the pizza base and the toppings. The first mistake was to add one tablespoon of flour onto the table for the pizza base and another tablespoon for the pizza peel. One tablespoon for the pizza peel alone should do, so place the pizza base directly on top of the pizza peel while adding the toppings. It just accumulates unnecessary amount of cleaning and altering the texture of the pizza base. My pizza peel is only large enough for a 10"-inch pizza. The handle is short, and gets very hot beyond +300°C/572°F. ⚠️ Other brands offer a handle that can be folded for better storage. What is semola/semolina/semulje Flour made from durum wheat. Unlike most flours in the pizza kitchen, which are made from finely ground wheat grains, semolina is made from durum wheat, which is harder than other types of wheat. Durum wheat has a higher protein content than traditional wheat, and semolina is therefore a relatively strong flour, with W-values that are typically in the range of 200-250. Semolina, known for its light-yellow color, which the flour gets from durum wheat, is often used for bread and pasta. For pizza, it is advantageous to mix a little semolina into your pizza flour, and in this way benefit from the relatively high protein content from the strong durum wheat. Many also use semolina when “opening” a pizza dough, as the relatively coarse grains in semolina make it easier to make the dough slide on the table, between the hands and on the pizza peel. Then there's also Manitoba flour. Back to Top Fermentation Triple fermentation Triple-fermented pizza dough is a high-level, slow-rise technique that enhances flavor, digestibility, and texture by subjecting the dough to three distinct resting phases, usually involving a mix of room-temperature and long-term cold fermentation (often 48–72 hours total). This method creates a highly extensible dough with a complex, slightly tangy flavor and a light, airy crust. Sugar Sugar is generally not used for a pizza dough. Sugar acts as a binding agent for liquid, so that bread does not dry out so quickly. But sugar also speeds up of the fermentation process. Some use a pinch of caster sugar (superfine sugar) not just for flavor, to further increase the yeast's activity and tenderise the dough. Salt/Iodine In the pro-western oriented countries, we consume four times as much salt of the recommended daily dosis. Sodium slower the heart rate and causes cardiac arrests. Nevertheless, you need sodium for your survival, especially for outdoor cooking. In the pro-eastern oriented countries, they do the same with soy/soya, also called the Asian salt. Salt has a preservative effect, especially for fresh fish. At first, I thought rubbing salt into your open whiplash on board a ship for mutiny and the like was to make the pain worse, but it was out of pity for the open wounds to become infected. Iodine later became a painless disinfectant. Chefs prefer Kosher salt because it does not contain iodine, which has a metallic aftertaste. However, the authorities added iodine to the salt to prevent common diseases caused by a lack of iodine in the daily recommended amount, which costs society a fortune. Beetroot contains a small amount of iodine, about 0.5 micrograms per 100 grams. It is not a significant source of iodine compared to other foods known for their iodine content, such as seawater, seafood, and iodized salt. I remember eating my beetroots and never getting the supposed common illnesses caused by iodine deficiency. Salt is generally used to prevent fungal infections in bread. Hence, salt should also not be necessary for a pizza dough, as long as it rises for a long time in the refrigerator. But salt also slows down the fermentation process. Never add salt directly to the yeast, as the dough will not rise properly, due to the autolyse process. Autolysis Biochemistry , to undergo or cause to undergo autolysis. Measure the temperature of the water (20°C/68°F) Pour water and yeast into a bowl and stir until the yeast is dissolved. Pour the flour into the bowl and stir it into the water – it should only be just mixed together, do not stir or knead a lot. Let it stand for 45-60 min. and autolyse. First now add the salt. Yeast Dissolve the yeast in lukewarm water or pasta water first. Lukewarm water stimulates the fermentation process. 20 g yeast (long-term fermentation in the fridge only 5-10 g yeast). Some pizza gurus say that organically/ecologically yeast provides the best result. Nothing to use 50g/4=12.5g to utilize the package of yeast, then 6 hours of long-term fermentation is not enough to take out the flavor of the yeast. Do not omit the oil, it makes the dough pliable. Mix the above and leave the bowl on the radiator for 5 min. until the yeast has dissolved. 2 hours rising time on the table at room temp. to double size (not just 20min.) 6-48 hours long-term fermentation in the refrigerator (takes the flavor of yeast over time, the longer the time, the less yeast is needed). Dried yeast, easier to source than fresh yeast, dried yeast is a powerful ingredient that creates carbon dioxide when it feeds on sugars in the dough. This makes pockets of air in your pizza dough (resulting in an airier, fluffier crust). 0.2 oz / 5-6g Fresh yeast 0.1 oz / 2-3g Dried yeast Some might even recommend only 1/5 and not 1/2 if dried yeast is used Back to Top Dough Hydration levels 1. Neapolitan 60% hydration 2. Roman style 70% hydration 3. Focaccia 80% hydration Some would say that for an authentic Neapolitan pizza dough, there goes a pinch of honey into it. A few tablespoons of Greek yogurt in the dough adds both fat and acid, which helps gluten development and makes the dough more elastic and pliable – and when baked, you get a crust that is crispy on the outside and slightly chewy and airy on the inside. The dough becomes relaxed, supple and rises big and beautiful in the oven. Recipe from a flour bag 2 Portions 250 g pizza flour 1 tsp. sugar (ca. 5 gram) 3/4 - 1 tsp. table salt 1.5 - 2 dl lukewarm water 12.5 g yeast 2 tbsp. virgin olive oil (1/4 dl) The excess dough after rolling out can be used to make a high border with the spring form for a lot of beef. Do NOT use a spring form for baking pizzas, the spring form will deform as high temp. are the key to succes. The best pizza needs to start with the best dough. That means you shouldn't use any old flour. Do not over-kneading the dough. You don't need to knead for more than 2-3 min. Let the dough come to room temperature for at least an hour since the warm-up will help it become more pliable for stretching. Then stretch the dough by hand, giving it great texture instead of rolling the dough, which removes the air. 1 tbsp. olive oil to grease the bowl with. Wash the bowl first and turn the dough in the olive oil. Halve the dough into two equal portions for an 8-inch springform pan. Spray the springform pan first with olive oil. Rolling Pin Generally, the usage of a rolling pin is banned for making pizza doughs! It takes out the air of the pizza base, which the fermentation process was mainly about. 1 tbsp. extra wheat flour for stretching out preferably on coarse-grained durum-semolina flour on the table, less sticky if coarse-grained durum-semolina flour is used. Stretch the dough with your hands on, easy to do so with durum-semolina flour on the table. Squeeze the center of the pizza base with your fingers to make it thinner than on the edges. Pizza stones will absorb moisture for a crisp pizza base, but in the center, less than on the edges. Rolled up around a rolling pin for easy application in a springform pan. Back to Top 🥫Passata/Pesto 🥫 Entry Level Pizza Marinara vs Pizza Margherita Pizza Marinara and Pizza Margherita are the two classic, foundational Neapolitan pizzas, with the key difference being that Marinara is a cheeseless "pizza rossa" (tomato, garlic, oregano, olive oil) focused on pure, acidic flavor, while Margherita features mozzarella, basil, and tomato for a creamy, balanced, and more modern taste. Traditional Marinara/Margherita are made with San Marzano tomatoes. The better the pizza base, the less there is a need to smother the pizza with toppings. A deep-frozen pizza, deep pan or not, doesn't get any better by adding extra toppings either. When it comes to pizza, less is more. Tomato Base vs Sliced Tomatoes A homemade pizza sauce is appreciated by chefs Like with burgers it's either or with tomatoes , ketchup or passata Cherry tomatoes are expensive but have a low-water content. Sun-dried tomatoes also have a low-water content, but a high level of oil-content. Avoid toppings with a high-water content like ordinary tomatoes or pineapple, or the base does not become crispy, but soggy. If you plan on adding any kind of tomato as topping, I suggest squeezing them with your hands over a sink to reduce the watery part. 2½ tbsp. pizza sauce spread evenly over the pizza base. You should be able to see the dough under the tomato passata to avoid the base gets soggy. It has become widely popular to add a bit of fish sauce for a rich flavored tomato sauce. Some mix both a tomato paste with tomato sauce. Also, for a spaghetti bolognese. And also, a bit of sugar to take the acidic taste of the tomato paste. Others would also add a teaspoon of sugar to compensate for the tomato paste being acidic. 1 large, sliced tomato with olive oil and basil (avoid the oil if homemade spice oil is also used). Oregano/Basil (avoid too much especially if it is completely fresh). Smells very intense at the beginning of baking, while others add tomato and basil raw at the end after baking, to emphasize the scent of basil. For a creamy tomato sauce, you could add pasta-water , just like the Italians do. If you choose to use tabasco for your tomato sauce, I suggest you go easy on the eventual jalapeños as toppings also. Alternative Sauce 1. Pesto Pesto is a traditional Italian sauce that originated in Genoa, located in the Ligurian region of Northern Italy. The most famous, classic version is pesto alla genovese (green pesto), typically made by pounding fresh basil, garlic, pine nuts, coarse salt, extra virgin olive oil, and cheeses like Parmigiano-Reggiano or Pecorino Sardo. Pesto is a versatile, uncooked Italian sauce (traditionally basil, garlic, pine nuts, olive oil, and cheese) used to add fresh, vibrant flavor to dishes. It's best used as a finishing sauce or spread on pasta , gnocchi , sandwiches , pizzas, roasted vegetables, grilled meats/fish, salads, and as a dip. Parsley pesto is a vibrant, budget-friendly alternative to basil pesto, blending fresh flat-leaf parsley with garlic, olive oil, nuts (walnuts or pine nuts), parmesan, and lemon juice. This versatile sauce is perfect for pasta , veggies, or spreading on toast . It is best made by blending ingredients in a food processor until smooth or to desired consistency, then storing with a layer of oil to prevent browning. Basil or parsley, or both combined for that sake, remember chefs are not fond of the stems, edible or not. Traditional Genovese pesto does not contain anchovies; it is made of basil, pine nuts, garlic, parmesan, olive oil, and pecorino. However, anchovies are a common addition in certain regional variations, particularly Sicilian or coastal Italian, where they are added for extra depth, saltiness, and savory umami flavor. Food processor vs Mortar and pestle If processed for too long with a mortar and pestle, the basil/parsley will start to oxidize (browning, alternating the taste). Food processor, coarser but more homogeneous. Chefs go crazy if there's chunks of garlic in it. Mortar and pestle, a smoother puree, but requires more efforts. Pounding with a pestle instead of grinding in a mortar is best. A green pesto can be used instead of a tomato passata for either the pizza base before baking, or as a topping after baking for a fresher taste. Fresh, green and full of flavor, pesto gives your pizza an herbaceous edge that pairs perfectly with mozzarella, sun-dried tomatoes and artichokes. I recommend using pesto as a topping after baking. Replacing a classic tomato passata with a premade green pesto, suits well right out of the oven, but as soon as the pizza turns cold, the oily pesto will turn your pizza base into getting soggy. Red Pesto vs Green Pesto Red pesto (pesto rosso) and green pesto (pesto alla genovese) differ primarily in their base ingredients, color, and flavor profiles. Green pesto uses basil, pine nuts, and Parmesan for a fresh, herbaceous, and nutty taste. Red pesto is made with sun-dried tomatoes or red peppers, often using almonds, resulting in a sweeter, more intense, and tangy flavor. The key to a perfect pesto is a balance between the ingredients. The right amount of salt and garlic, etc. and the right consistency. Pistachio Pesto Pistachio pesto (pesto al pistacchio) is a creamy, rich Sicilian condiment made primarily from blended pistachios, olive oil, parmesan cheese, and garlic. Unlike basil-based pesto, this nutty, slightly sweet variant often omits basil or uses it sparingly, offering a unique flavor profile often used on pasta, bruschetta, or alongside seafood. 2. Alfredo Sauce Rich, creamy and packed with cheese. Perfect for seafood pizza. Alfredo sauce is a rich white pasta sauce primarily made from butter, heavy cream, and freshly grated Parmesan cheese. Common additions for enhanced flavor include minced garlic, salt, black or white pepper, and sometimes a pinch of nutmeg or Italian seasoning. Using high-quality ingredients, particularly fresh Parmesan rather than pre-grated, ensures a smooth, non-grainy sauce. 3. Garlic and olive oil Simple and elegant. Often used on “white pizzas” – and works great with four cheeses and crispy vegetables. 4. Buffalo Sauce Spicy, tangy and buttery. Try it with chicken, jalapeños and a little ranch dressing on top. 5. Barbecue Sweet, smoky, and a hit with pulled pork or chicken. Bonus points for caramelized onions and hot honey. 6. Romesco The Spanish darling made with roasted peppers, almonds and garlic. Smoky, nutty and perfect with ricotta and artichoke. 7. Arrabbiata An angry version of tomato sauce – with chili. For those who want warmth under their feet and fire in their palate. 8. Chimichurri Parsley, oregano, garlic and vinegar in a fresh, green bomb. Works surprisingly well with steak and grilled vegetables. 9. Béchamel The French mother sauce gives you a creamy, neutral base that lets toppings like bacon, mussels, and cheese shine through. 10. Salsa Verde (with tomatillos) A Mexican darling that brings acidity and freshness to your pie. Use with Cotija, corn, and chorizo. 11. Mexican Enchilada Sauce For a rich flavored tomato passata you could also try either a red or green Mexican Enchilada Sauce. 12. Curry Sauce If you make curry, make some extra and throw it on your pizza. Use naan as a base, and top with chicken, potatoes and coriander. 13. Harissa North African spice paste with chili and cumin. It tastes great with olives, lamb and red onion. 14. Olive Tapenade Olive puree may not be for everyone – but if you love salt, umami and a little edge, try it with feta and sun-dried tomatoes. 15. Hummus Chickpea cream can do more than just dip. Use it as a base with spinach, red onion, and lots of cheese. Bonus: it's filling and high in protein. 16. Apple Butter Sweet and spicy apple puree. Yes, it works on pizza – especially with cheddar, bacon and a little arugula. Think: charcuterie on a crust. 17. Peanut Sauce Thai vibes on pizza. Peanut, soy and ginger provide an umami-rich base for chicken, onions and fresh vegetables. 18. Nutella For a dessert pizza, bake the base first, spread Nutella on it, and top with strawberries, banana or Ferrero Rocher. Back to Top 🧀 Cheese🧀 Italian Cheese (Local shopping) For any variant of Italian di Buffalo cheeses, check out Netto firsthand. Mozzarella Mozzarella is considered to be an elastic and springy cheese. I cut the cheese in big chops instead of grating or slicing it. Mozzarella di latte di bufala is made from unpasteurized buffalo milk. Mozzarella di bufala campana is made from water buffalo milk from the Italian province of Campania. Mozzarella fior di latte is made from fresh pasteurized or unpasteurized cow's milk. Mozzarella made from milk blends. For a pizza Margherita, Mozzarella fior di latte is used. How to make homemade Mozzarella How to make homemade mozzarella with two simple ingredients. Mozzarella is a classic that goes well with everything from pizza to salads, and now you can make it yourself at home – with just two ingredients! It doesn’t require any fancy equipment, and you probably already have what you need in your kitchen. Here’s the recipe that will guide you through the process step by step. What you’ll need 1.5 litres of whole milk (about 15 dl) 75 ml of white vinegar (about ¾ dl) A large saucepan A cloth or strainer to drain the whey A pinch of salt (optional) Rubber gloves for stretching 1. Heat the milk Pour 1.5 litres of whole milk into a large saucepan and heat it over medium heat. Make sure the milk doesn’t boil – it just needs to reach a temperature of around 40-45°C/104-113°F. This temperature is important to prepare the milk to separate when the vinegar is added. 2. Adding the vinegar Once the milk is heated, slowly add 75ml of white vinegar while stirring gently. Within a few seconds you will see the milk separate and form small white lumps – the curd. Remove the pan from the heat and leave for 10-15 minutes to allow the curd to set properly. 3. Separate the whey from the curd Place a clean cloth over a sieve and carefully pour the curd through to remove the whey (the clear liquid). Press the curd gently to get as much liquid out as possible. Save the whey for other recipes if you wish. 4. Heating and stretching Cut the curd into smaller pieces and heat them in the microwave for 30 sec. at a time until they are warm and soft. If you don’t have a microwave, you can use a bain-marie. Once the curd is warm, you can start stretching it. Use gloves as the mixture may be very hot. Sprinkle with a little salt to add flavor. Stretch and fold the cheese until it is smooth, elastic and shiny. If it becomes too cold and difficult to work with, you can reheat it. 5. Shaping and Refrigerating Once the cheese is elastic and malleable, you can shape it into a ball or the shape you prefer. Then place it in a bowl of ice water to cool it down and hold its shape. Ready to serve Your homemade mozzarella is now ready! Slice it and use it in a Caprese salad, on a freshly baked pizza or in a sandwich. If you have leftovers, the cheese can be stored in the refrigerator in an airtight container for up to a week. Gorgonzola A blue cheese named after the Italian city Gorgonzola near Milano. For more information on blue cheese see the burger section. Ricotta Ricotta is not a cottage cheese, but they are related. Ricotta, unlike Mascarpone, is based on whey. Ricotta is another Italian cheese typically used in a Calzone together with mozzarella and with pecorino on top on tomato sauce. Ricotta can be made from sheep, goat, buffalo and cow's milk. Due to its low-fat content and high protein content, ricotta is a tasty and nutritious source of protein for a healthy and varied diet. Mascarpone Mascarpone is a mild, creamy fresh cheese made from sour cream and cream, which is coagulated with, for example, citric acid and possibly buttermilk. After coagulation, the whey is removed without pressing or aging. Mascarpone can be used for a risotto or for a vegetarian pizza with sliced potato, mascarpone and rosemary. Mascarpone is almost twice as expensive as Ricotta. Some would say you could use Ricotta instead of Mascarpone for a potato pizza, but in my opinion, it goes from a total success to a totale failure in a creamy texture and taste. Stracciatella di Burrata An Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. Burratina Burratina is a smaller version of the Italian fresh cheese burrata, made from cow's (or sometimes buffalo) milk. It has an outer shell of mozzarella and a soft, creamy inner filling of stracciatella, which is a mixture of grated mozzarella and cream. Burratina is known for its rich, buttery flavor and creamy texture. Stracciatella di Bufala A cheese produced from Italian buffalo milk in the province of Foggia, located in the Apulia region of Italy, using a stretching (pasta filata) and a shredding technique. Danish Cheese Danbo (Klovborg, Riberhus) Klovborg medium-aged cheese is perhaps not quite the right choice, but better than Riberhus, even if medium-aged cheese is not obvious. Do not thin-slice the Danbo cheeses. Chop it into chunks of about 1cm thick. Karoline's Karoline's Kitchen Pizza Topping Cheese or Mozzarella are both grated but tastes of nothing. Pizza topping cheese is said to contain the worst oil of them all, palm oil. The cheese is applied on top of the pizza sauce and not at the end, so that all the other toppings are not visible. Grated cheese and ham in strips have a greater overall surface area. Therefore, they lose their taste faster. Havarti Creamy Havarti cheese is originally from Denmark and is one of the most luscious melt-in-your-mouth cheeses to add to a pizza. Havarti is made with whole cow's milk and has 45% butterfat content. Creamy Havarti, another version of this Danish cheese, has 60% butterfat making them both perfect for melting onto a piping hot pizza pie. On its own, Havarti has a sweet, mild flavor that's rich and buttery with a tangy undertone. Apart from traditional Havarti, you can find many variations made with herbs and spices. Whether you select a standard version or something like dill, garlic, or jalapeno Havarti, they all make an excellent addition to pizza. If you like your pizza with extra bite, try a horseradish Havarti with smoky sausage and earthy mushrooms. For more cheeses see the burger section. Cheeses to avoid for pizza Brie – greasy fiasco Brie is delicious on a cheese board, but in the oven, it becomes a disaster. It doesn’t melt – it disappears. Once oily lava that drowns out both the base and the topping. It’s far too sticky. Still want a bit of a brie vibe? Then throw it on after baking in small blobs. Triple-cream – fat bomb in disguise Brillat-Savarin and Saint André are fantastic… for crostini. But on pizza? Not so much. 75% fat content causes it to evaporate into oil. Someone suggests brick cheese instead – it melts beautifully and tastes mild. Triple-cream belongs as a topping, not a base. Goat cheese – too intense and too unstable Goat cheese tastes through, and that’s not always a good thing. It doesn’t melt; it explodes. And that’s not even figuratively – it turns into little blobs of oil and sour notes that overtones the taste. Aged parmesan – more garnish than base A classic for pasta, but on pizza, parmesan is too dry and too hard. It doesn’t melt but burns. Grated on top after baking? Perfect. As a base? No thanks. Someone recommends using it as a salty boost – not as a melting foundation. Pecorino Romano – salt shock Pecorino is strong, dry and stubborn. It refuses to melt and instead turns into little salty bits that don’t belong on a soft, crispy pizza top. It can work wonders as a finish, but if you build the pizza on it, the balance of flavors is already upset. Parmesan Cheese See the Spaghetti Bolognese section. Asiago – only in small doses Asiago is a bit of a salt bomb, especially when it’s aged. It also doesn’t melt very well, and it quickly becomes grainy. Young versions (Asiago Pressato) can be mixed with mozzarella but never use it alone. It's a little too intense. Blue Cheese – too funky for pizza Strong, salty and funky, blue cheese should be used with caution. It doesn’t melt evenly and often ends up in little oil islands. Some suggests Scamorza instead if you want a little more character without going too wild. Aged cheddar – the cheese that drowns the bottom Everyone loves cheddar – just not as a base for pizza. When it’s baked, the fat spills out and drowns the dough. It melts unevenly, becomes sticky and can overpower the rest. A little cheddar mixed with mozzarella. Perfect. On its own? Not unless you want a pizza pool. Feta – crisp as chalk, slushy as seawater Feta doesn’t melt; it crumbles. And when it finally does, it ends up either dry or too wet. The high salt concentration makes it unsuitable as a main cheese – use it after baking or on a salad. Not as the base for your margherita. Gruyère – too fat, too stiff, too much Gruyère is delicious in fondue and French onion soup, but pizza? No. It melts unevenly, gets greasy, and can overpower even the strongest tomato sauce. A small amount on white pizza is fine but forget it as a main cheese. There are better options. Halloumi – elastic on the crust Halloumi is the grilling champion of cheeses, but it doesn’t melt. It holds its shape and becomes rubbery. If you want a little texture, it can be used after baking in small pieces, but it’s not a cheese you want to see in a cheese pull. Cheese Pull Cheese with a high fat percentage is recommended for pizzas. Sheep's milk has double the amount of fat as cow's or goat's milk. That might be interesting if you try to get a gooey cheese pull. The gooey effect is sometimes also called an ooey-gooey texture. Some mix 3-4 different kind of cheese, for a good cheese pull. For more cheese see the burger section. Back to Top Toppings Top 10 Pizza Toppings (US and Canada) Pepperoni: The undisputed champion, offering a salty, smoky, and slightly spicy flavor. Sausage: A savory, popular choice often paired with peppers or onions. Mushrooms: The top vegetable choice, providing a robust, earthy flavor and great texture. Bacon: Loved for its crunchy, salty, and savory addition to any pizza. Extra Cheese: Enhances the gooey, melty base of mozzarella. Onions: Add a sweet and savory element, particularly popular in red-sauce pizzas. Green Peppers: Offer a crunchy, slightly sweet-and-sharp contrast. Black Olives: Provide a firm texture and a briny, salty flavor. Pineapple: The core of the "Hawaiian" pizza, bringing a controversial yet popular sweet and tangy contrast. Ham: A mild, salty meat often paired with pineapple. In Denmark Döner Kebab takes the 2nd place right next after Pepperoni. Popular Combinations & Variations Supreme: Generally, includes pepperoni, sausage, mushrooms, onions, and green peppers. BBQ Meat lovers: BBQ sauce base with bacon, ham, sausage, and pepperoni. White Pizza: Often features ricotta, garlic, and herbs without tomato sauce. Gourmet Options: Trending toppings include hot honey, salami, prosciutto, and feta. The Ultimate Texas, meaning more meat as toppings: Kebab, ham, bacon, sausages, and pepperoni. Chefs recommend 2-3 toppings at max. I assume it's because a pizza slice is supposed to be edible with the hands and not with a fork and knife. I've been wondering for a long time about in what order to place the toppings after the passata and the cheese for a basic Margherita. The confusion begins with Chicago/Detroit style adding the passata on top after baking the pizza base. So far, I have lately discovered more styles putting the pepperoni/kebab/ham/sausage directly on top of the pizza base before any other toppings by the buddy system. Buddy System Sometimes less is more. That's where the buddy system comes in handy. Especially for a perfect crisp pizza base, investigating the buddy system becomes mandatory. Apparently, no professional is fully capable of the buddy system. I am currently looking into different combo styles. "Pepperoni buddy system" likely refers to "Buddy's Pizza", a restaurant known for its Detroit-style pizza, and in particular their pepperoni pizza. Buddy's Pizza places pepperoni directly on the dough before it rises, allowing the dough to absorb the savory oils from the meat. Toasted ham and cheese sandwich is absolutely fantastic and simple at the same time. Tuna, corn and red bell pepper is also a common combo. Mushrooms 🍄 and bacon 🥓complement their flavor well, just like with burgers . 6 slices of bacon strips for an 8"-inch spring form pan. Taste is retained under high heat. 🥓 Bacon and Brie cheese 🧀also complement their flavor well, but Brie cheese is not recommended for pizzas. 🧀Brie vs. Camembert cheese 🧀 with a tsp. of blackcurrant marmelade on top is a Danish cuisine for bread rolls or a slice of bread but has nothing to do with pizza. For more information see the buddy system. 🍄 Mushrooms 🍄 Button mushrooms vs Cup mushrooms Sliced mushroom. Dry on kitchen paper first, otherwise the pizza bottom will be soggy with the wet filling. The most common mushroom on pizza is the white button mushroom, prized for its mild flavor and affordability. Cremini (baby Bella) and portobello mushrooms are also very common, favored for their deeper, savory flavor and firmer texture. While fresh is preferred for a better texture, canned button mushrooms are also frequently used on commercial pizzas. Most Common Pizza Mushrooms White Button Mushrooms: The standard, go-to choice for most pizzerias. Cremini / Baby Bella Mushrooms: Younger versions of portobellos, these offer a more intense, earthy flavor than white buttons while remaining firm. Portobello Mushrooms: Known for their meaty texture, they are popular on gourmet or vegetarian pizzas. Shiitake Mushrooms: Often used for a "gourmet" option, bringing a smoky, buttery flavor. Key Considerations Fresh vs. Canned: Fresh mushrooms are generally preferred, though they can release water during cooking. Canned mushrooms remain moist and are often used by chain restaurants to control moisture. Preparation: Sautéing mushrooms before adding them to the pizza is widely recommended to boost flavor and remove excess moisture. Other Types: In more specialized or European-style pizzas, you may find porcini (Karl Johan), chanterelles, or oyster mushrooms. Pepperoni Pepperoni is the most common and popular topping in both America and in Denmark. The Italians get confused because the word peperone means bell pepper. Salami can also be used instead but tastes too intense. Chorizo is not so strong in flavor. Kebab Kebab pizza is a Swedish style and combines Italian and Turkish cuisine. The precise topping may vary, commonly onions and red bell pepper are used. Also, champignons, corn and bacon are a possibility. Marinating the kebab and letting the marinade soak in the fridge, recipe on kangaroo steak . 100g of Kebab for an 8#-inch springform pan, defrosted and left on the table for not only reaching room temperature, but to let those bacteria cultivate, for 8-24 hours, that's there the taste starts to kick in. If you want to add kebab dressing, then do so after baking or it loses its flavor due to the heat. Ham 100-200g sliced ham is the second most common and popular alternative to pepperoni. Minced Beef Minced beef lightly seared just until the meat separates in a pan with salt & tomato puree before filling. Total weight per spring form of 500g is huge for only one person. Canned Corn 2-4 tbsp. canned corn. Avoid too much or it might get soggy. Balance the flavor by the buddy system. Jalapeño Go easy on the Jalapeños so it doesn't overtone the flavor nuances from the other ingredients. For jalapeño popper see the viking pizza section. Jalapeño is my favorite source for vitamin C! (118,6 mg pr, 100 grams.) The recommended daily intake of vitamin C is 75 mg for women and 90 mg for men. Women who are pregnant should aim for 85 mg daily, while women who are breastfeeding should aim for 120 mg daily. Red Bell Pepper Red bell pepper, preserved in glass adds that acidic balance to fat that chefs commonly think of as a buddy system. 🥦 Broccoli 🥦 With broccoli, I recommended to steam cook it first, otherwise it will taste quite rancid and doesn't get quite tender. 🧅 Onions 🧅 See the burger section. Onion rings not finely chopped. Try coarsely chopped next time, onions taste like nothing. Whole onion rings in whole slices taste good, but the whole kitchen will smell of onions in the oven. Homemade spice oil (2 portions) The oil draws out more flavor after 2-3 days, shelf life approx. 1 month. ½ Garlic (approx. 4 garlic cloves) ½ bunch of parsley (must be eaten the same day and must not be frozen/reheated. Poisonous!) Thyme 5 tbsp. olive oil Some apply olive oil in a spray bottle on top of the toppings at the end. Herbs Basil, oregano, rosemary but also thyme, sage and even parsley. I recommend pouring the dried herbs into the palm of your hand and use the other hand to sprinkle the herbs evenly, so every bite tastes the same and not suddenly overtone the balance of flavors in one bite. Back to Top Viking Pizza There can be only one, so it has to be Danish! The Swedes and Norwegians can't stand strong flavors and smells, especially when it comes to the cheese. So far, I have only seen two pizza recipes called Viking pizza. One is with tuna and shrimp. The other is with tuna and corn, which after all makes good sense in the buddy system. But fish and pizza are as controversial as Hawaiian pizza with pineapple, although pretty common in Asia, but not something I associate with Scandinavia. Denmark is a coastal nation, but we eat pigs and export our fish. Immigrants who come to Denmark to open a Pizzaria, got the wrong impression of what it means to be a Viking. Vikings drinks strong beer and eat red fly agaric just to get a kick out it. Six sliced Jalapeños, popped or not, should be enough for an 8"-inch pizza base. Pepperoni and whole yellow onion rings of same size with one slice of Jalapeño and three slices of pickled paprika in a mixture of 1:1:1:3 on the pizza. Crisp and strong in flavor. Smells fantastic in the heated oven. That way spicy Jalapeño doesn't overtone the taste of the onions. My favorite style. You could also try a classic jalapeño popper, also called jalapeño pops or jalapeño bites, that starts with a hollowed out whole jalapeno that some would stuff with cream cheese, cheddar cheese and sometimes bacon, similar to how stuffed bell peppers are made. But the main thing is, that removing the inner watery part of pickled jalapeños that have already been sliced helps to avoid that the pizza base gets soggy. Alternatively, you could try Padrón pepper, also called Herbón pepper, from the municipality of Padrón in northwestern Spain. Padrón is considered a mild chili, as it is usually harvested at an early stage, when it is the size of a mouthful. However, it is still unpredictable: among the many mild chilies, you will most often come across one or more chilies that turn out to be quite hot. Red bell peppers are easily hollowed out, while smaller pebers like jalapeño and padrón pepper instead can be sliced across into two half boats. Generally, when adding chili or jalapeño you can remove the seeds inside, so they won't be too hot. Any cone-shaped object can pop the Jalapeños regardless of the size. Pizza Diavola (derived from diavolo) An Italian recipe with Mozzarella, pickled red peppers, Spanish Chorizo, Italian Provolone and Jalapeños. Pepperoni vs Jalapeños When Italian tourists visit a foreign country and order a pizza with pepperoni, they believe to have ordered a vegetarian pizza. The confusion begins with how it's spelled, pepperoni vs. peperoni (chili pepper). Chili spiciness is measured in Scoville Heat Units (SHU). Pepperoni peppers typically range from 100 to 500 Scoville Heat Units (SHU), placing them at a very mild heat level comparable to banana peppers or pepperoncini. Jalapeño - Medium (2,500 to 5,000 SHU) Pyruvate Scale vs Scoville Scale The pungency (spiciness/sharpness) of onions and garlic are measured on the Pyruvate Scale from 1-10. The lower the number, the sweeter and milder the vegetable. Yellow Onions vs Brown Onions Standard yellow and brown onions typically rank between 6 and 7 on the 10-point scale. This places them in the "medium to strong" pungency category. Yellow onions and brown onions are the exact same thing. They are the most common "all-purpose" cooking onions globally. The name used simply depends on the region - referred to as "yellow onions" in the US and "brown onions" in countries like the UK and Australia. However, because the pyruvate scale is a direct measure of an onion's chemistry, yellow onions can span a wide range depending on their variety and growing conditions: Standard Yellow Onions (Scores 6–7): Moderate to high pungency. Best for cooking, as the heat mellows out the sharp sulfur compounds. Sweet Yellow Onions (Scores 2–3): Varieties like Vidalias, Walla Wallas, or Oso Sweets. They score below 5 on the scale, making them ideal for raw applications like salads or sandwiches. Back to Top Baking Important ⚠️ Max. 220°C/428°F for parchment baking paper ⚠️ Never re-use it! Replace with a fresh sheet. 16x10"-inch premade square pizza dough cut into 2x8"-inch springform pan cut with a pizza cutter. 8"-inch suits a 220g plastic bag of fresh mozzarella from the supermarkets. Another brand of premade pizza dough only measures 14x10" not enough for 2x8"-inch. Note that a premade pizza base comes rolled up on parchment baking paper. ⚠️ The advantage of using parchment baking paper is a more effortless cleaning of a baking tray after use. Chefs recommend max. Temp. If you want to experiment with high temp. of +300°C/572°F, then remember to clean the oven, especially the bottom, before use and open all windows. It gets pretty smokey in the kitchen. Chefs recommend preheating the metal tray or springform pan for a conventional oven. A springform pan doesn't tolerate 300°C/572°F. Mine started to wobble, so it won't close tight. Don't open the oven for a sneak peek while baking or the temp. will drop drastically. When the cheese starts to sizzle, it's almost done. After 8 min. you can smell that something isn't right. It's the pizza base that's getting burned. Trust your instincts, not the recipe. Baking Time Take out the preferably cold rising dough from the fridge 15 min. before adding the toppings. Pizza toppings like sun-dried tomatoes gets burned way before you can smell the pizza base getting burned. Brush the baking tray with olive oil and don't use parchment baking paper! Expect a couple of minutes extra baking time for a calzone than an ordinary pizza. Preheat the conventional mini oven to max. Temp 300°C/572°F, for 20 min. Bake for 7-9 min. depending on the toppings. Typically, me being single, I have a lot of leftovers to top the pizza with to the limit, so the minimum baking time starts at 10 min. 80% of success/failure is the backing of the pizza base, in a conventional grill-oven. Method#1 High Temp. Preheat a conventional oven to max. temp. 300°C/572°F, for 20-25 min. For a round 8"-inch spring form pan pizza, place it on a 13x9" metal tray and place it in the middle of the oven. A spring form pan doesn't really close tight, so expect the olive oil to leak in the bottom. Do not place the springform in the bottom directly onto the heat element, unless you have a pizza stone , or it will start to wobble and should be discarded. Bake it for 8-10 min. For thin crust pizzas with a minimum of toppings as low as 4 min. should do. If you have a pizza stone, then turn on the grill in the oven and make it so hot that the Devil begs you to turn down the heat. Method#2 Middle Temp. For square pizzas in a metal tray recommended, doesn't fit in the bottom of a mini oven. Top/bottom heat, not grill or hot air. So, if placed in the middle of the oven, then preheat it to 220°C/428°F, and bake it for 13 min. 10 min. is not enough. At 12 min. the pepperoni starts to sweat, and the cheese starts to sizzle, bubble and melt. After 15 min. the dough becomes burned and should be discarded. Hot vs Cold Pizza Some say cold pizza tastes even better the next day. My experience is that it goes for chef's pizza from around the corner. For homemade pizzas I recommend reheating it though. Since it was prebaked, only 3 min. will do, after reaching the preheating temp. of 300°C/572°F. For deep pan pizzas it's probably better to turn the heat down to 220°C/428°F. An awful amount of cheese like one pound compensates for the cheese vanishing into the heated oven. I take the pizza out of the oven 3 min. before it's done and then add the cheese to melt for the last 3 min. But chefs do not recommend opening the oven for inspection while baking. Oregano/basil doesn't tolerate heat, without losing its taste. I add it after baking when ready for serving. Toppings seems to retain their flavor, if baked at max. temp. Gets cold quickly, so serve immediately, after the cheese had two minutes to cool down for a gooey cheese pull effect. Should you stove it in the oven before preheating, then use your instincts. Some also add tomatoes after baking, as the wet filling makes the pizza base chewy and difficult to finish baking. For Chicago style the tomato passata is added on top of the fillings after baking. Depending on whether the pizza base is pre-baked and how much filling is used. For deep-frozen, pre-baked pizza base from the supermarket, the baking time is only 6-8 min. Preheating a conventional oven for 20-22 min. should do. Back to Top 🔥 Pizza Dome 🔥 Pizza oven / Pizza stone The Devil in the detail Temperatures The magic temperature for pizza starts around 343°C/650°F. Many outdoor ovens easily hit 370°C/700°F or higher. At those temps. the pizza can be done in 3-5 min. If your oven only goes to 315°C/600°F, give it 6-7 mins. Still faster than anything you’d achieve in a conventional oven. If you want to fool around with high temperatures, remember to clean the oven in advance. There's a lot of tips and tricks on how to do that efficiently on the internet. Cordorite pizza stone (30 x 38 cm) on a grill grate, not on a solid metal baking tray, placed in the mid-position of a conventional oven, large enough for a standard pizza size 12"-inch, but not large enough for a 16"-inch XL/Family size. Some restaurants define their own choice of sizes, like XL/Family 20"-inch (50cm) and Mega 24"-inch (60cm). Cordorite absorbs the moisture for a crisp pizza base and is heat resistent. My mini oven will preheat to 300°C./572°CF My conventional oven only to 260°C/500°CF. Some recommend a stone that is at least 1.9 cm thick to ensure an even baking. Mine is only 1.2 cm thick. Chefs recommend preheating the pizza stone for 45 min. (30 min. minimum just to preheat the oven) Baking time max. 8 min. After 6 mins. it might get pretty smokey in the kitchen, depending on the toppings. The first thing I noticed when making my first pizza with a pizza stone is, that the edges of the pizza base will rise just like the ones bought from the professional pizza bakers. Some refer to this as a dramatic rise and prefer to use a dough docker roller to keep it low depending on the choice of preference with different pizza styles. Cleaning Cleaning can be done with a dedicated pizza stone brush, just not with water, which can cause the stone to crack! Step #1 Start with scrubbing the pizza stone with a dedicated smash burger spatula with beveled edges. Place the other hand on the blade of the burger spatula. Place four fingers on top and your thumb on the underside for extra stability and a more effortless cleaning of the pizza stone. Hold the blade in an angle of 30-45°. In some spots the burnt excess is more tough to cleanse. Tilt the blade towards the tip of one of the edges to scratch the surface. Step #2 Once the rough cleaning is done, finish it off with coarse to medium sandpaper (P40 to P80-grit). A sandpaper block made of cork is inexpensive and makes the job easier. Squeezing the toppings with a pizza peel to make them stick to the dough might help to avoid extra cleaning of the oven and the pizza stone. It takes some skills to apply the pizza base onto the pizza stone with a pizza peel nice and clean. Focus! Hold the pizza peel in a 0° angle and shovel it back and forth a couple of times. Do not elevate the pizza peel, or the toppings might fall off and burn onto the rear plate of the oven! How to clean the oven (Danish) Oven with smooth enamel - Grandma's Tips First of all, a pizza stone also requires a pizza peel. A pizza peel needs to be coated with flour so that the dough doesn't stick. Too much flour makes the bottom get burned in spots. Chefs would be using a pizza dome and stone. Chefs are mainly interested in how many pizzas they can sell over the least amount of time for high order volumes. Chefs recommend preheating a dedicated dome pizza oven for 45-60 min. Chefs bake them at 450-500°C/842-932°F for 60-90 secs. depending on the toppings. Dedicated pizza dome ovens for home use comes in a variety Gas/charcoal for outdoor use reaching the highest temp Taking your electrical fuse to the limit for indoor use Multifuel burners 12"-inch standard size or 16"-inch for XL pizzas Pizza oven to place on top of an existing grill (350°C/662°F) A pizza stone can be made of materials such as ceramic, steel, cast iron, granite or cordierite, the stone acts as a kind of miniature version of the oven's scorching hot floor. It retains heat much better than a regular baking sheet, and this means that the moisture in the pizza dough evaporates very quickly instead of being trapped in the dough. The result: crispy bottom, shorter baking time. Although a pizza stone seems like a sturdy thing, it requires a little care. Especially when it comes to temperature. The stone cannot withstand wild temperature changes – this can cause the dreaded thermal shock, where the stone cracks in the middle of your pizza party. The trick is simple: always put your pizza stone in a cold oven. Place it at the bottom of the oven and let it heat up with the oven. This way you avoid it breaking because it goes from cold to blazing hot in a split second. The same rule applies when you use it. Do not put ice-cold dough or a frozen pizza directly on the stone – this can also cause it to crack. Once the oven has reached the desired temperature, give the stone another 30 minutes to heat up. It should be piping hot before you put the pizza on. Use a pizza peel or a large cutting board to move the dough so you don't have to juggle your hands close to the blazing hot stone. Once the pizza hits the surface, the bottom bakes quickly, and in about 8-10 min. you'll have a crispy, golden pizza ready to serve. Once you try a pizza baked on a stone, you won’t go back. In fact, the pizza stone can also be used for other types of bread, such as pita bread, bagels, or English muffins, all of which benefit from a crispy crust. Fortunately, the pizza stone requires minimal maintenance. Because many of the stones are made of porous materials, avoid cleaning it with soap - it will absorb it and can give off an off-flavor the next time you bake. Instead, scrape off any leftover cheese, sauce, and dough with a spatula or scraper and wipe it down with a damp cloth. Make sure the stone is completely dry before using it again. Bonus: you can leave the stone in the oven while you cook other food. It won't be damaged by the heat, and it even helps stabilize the oven temperature. Just be aware that the oven may take a little longer to heat up when the stone is in there. No Pizza Stone Turn on the oven to maximum heat – preferably with the grill on. It should stand and get absurdly hot. Roll out your pizza dough – as usual, preferably quite thin, but with a little air at the edge. Heat your, preferable cast iron, pan on the stove – high heat, no fat. It should be blazing hot. Place the pizza dough directly on the dry pan – and let it bake for 1-2 mins. until the bottom starts to take on color. Top the pizza while it's in the pan – quickly: tomato sauce, cheese, whatever you love. Put the pan in the oven directly under the grill, 2-4 mins. Keep an eye on it! The cheese and edges should bubble. Temperature Research The grill function in a conventional oven uses a powerful heating element at the top of the oven. The temp. of the grill can vary, but it's often set to between 400-500℃/752-932F. When using the grill function, it is important to be aware that the food can get very hot and brown or burned quickly. So, keep an eye on the pizza during cooking and adjust the time and temp. as necessary. The grill element in the top of a conventional oven can only reach 400℃/752°F, but when measuring the temp. in the middle of the oven, it's still only between 260-305°C/500-581°F. It's recommended to place the pizza stone directly under the grill element. For even better results chefs would recommend a hot-air convection oven combined with a grill element. Some modern stoves also have a pizza function, but I can't tell if that is only for defrosting frozen pizzas better than a microwave oven can do?! Forget about conventional oven gloves made of 100% cotton and polyester, once you go beyond +300℃/572°F with grill temperatures of 400-500℃/752-932°F ideal for pizza. See the left glove index fingertip, it got burned, and I had to clean my pizza stone and oven for an hour extra because of the spill caused by getting my fingers burned! So, I did put the right glove into the left one, and it helped a bit, except for the fact, that I need 2x2 times more of conventional gloves of them to balance the load. Heat Resistant Silicone Non-Slip Long BBQ grill gloves certified for 800℃/1472℉. Oven/grill gloves can withstand temperatures of 800°C/1472°F for approx. 7-10 secs. 500°C/932°F for approx. 12-15 secs. 350°C/662°F for approx. 16-18 secs. 250°C/482°F for approx. 21-23 secs. 100°C/212°F for approx. 65-68 secs. Gozney Digital Thermometer With a fixed setting for measurements optimized for black surfaces. Back to Top Conclusion The most forward decision when it comes to choices, changes and contradiction, is whether you want your pizza to be edible with your hands or with a fork and knife, or don't have plate dishware for a tavern style pizza served in napkins. Before moving on to the next level to make your own pizza dough from scratch, I recommend making the first 30 pizzas with premade dough from the supermarkets to gain routine/experience. 8''-inch base - 2 tbsp passata. Max. 14 slices of pepperoni to cover the base but not overlap. Better with less and some other ingredients from the buddy system . 125g (dry weight) Mozzarella cut into 4 slices. The big chunks in the center and the smaller ones not too close to the edges. If you don't have the time to both experiment with a pizza dough, toppings and baking time at the same time, then a 16x10 inch premade pizza dough from the supermarkets will do. It can be cut into 2x8"-inches with a springform pan, a plate, a cooking pot lid, or whatever at your disposal. The excess dough can be used as a padding in spots where the dough might become thin by stretching. Only 6-7 min. baking time if the pepperoni is not fresh or it gets burned on the edges (see the top-left one). A pizza base should be edible with the bare hands after being sliced. If this is not the case, then I suggest not to use a steak fork on the far left, since the metal is soft and bends when sticking into a crisp base. On the other hand, the steak knife to the far right is far better than its counterpart, because it's saw-toothed like a bread knife. This amount of Mozzarella is the new conductor on the whole symphony! Photo: 8-9-10"-inch springform pans on a standard 12"-inch pizza plate. Once I went beyond 260-275°C/500-527°F the Mozzarella melts over the edges of an 8"-inch pizza base making it glue to the pizza stone with a nasty amount of cleaning to do later! So, I go with a 10"-inch pizza base, which the maximum size my pizza peel can handle. My pizza stone can handle a 12"-inch standard pizza base, but the 12"-inch pizza plates for serving are warped at the edges so, I wouldn't go there. Cons With a 10"-inch pizza I won't be able to make 2x8"-inch of a premade [square] pizza dough from the supermarkets. 12"-inch pizza plates don't fit into the kitchen sink for cleaning, nor do they fit into my kitchen cabinet for storage. Pros The 12"-inch pizza plates come in handy for a 1-star* Michelin food presentation photo technique offering some space to work with on the plates. The conclusion is that it is complicated to be a consumer. -Remember to check if your local Pizzaria is Halal-certified among other certifications. Add a rating Back to Top

A multifaceted blueprint exploring the intersection of human history, horology, and philosophy, framing time as both a physical measurement and a logical construct. ⵔ Circle/Time ⵔ #Level 12 AI Video Explainer! Forge of Empires Viking Cultural Settlement 00:00 / 06:37 The AI era and past eras #Lv2 Physical vs Logical Eras △☐Xⵔ △ #Lv3 Trinity constructs come in handy when dealing with #lv12 time as a cosmic conductor ⵔ B.C. (Before Christ) A.D. (Anno Domini) B.C.E. (Before Common Era) C.E. (Common Era, or Current Era) Common Era △ The Ancient Era The Post-Classical Era The Modern Era Dark Ages After the burning of the great library of Alexandria Stone Age △ Old Stone Age Middle Stone Age Late Stone Age Paleolithic Era / Old Stone Age (3,3 million years ago-10,000 BCE (end of Pleistocene) Ice Age Stone Age Lower Paleolithic (3,3 million – 250,000 years ago) Middle Paleolithic (250,000 – 30,000 years ago) Upper Paleolithic (50,000/40,000 – 10,000 years ago) Mesolithic Era / Middle Stone Age (10,000-4.000 BCE) End of Ice Age Hunter-gatherer lifestyle of the paleolithic era continued The whole idea of witch-hunting began in era of hunting/gathering. Neolithic period / Late Stone Age (approx. 10,000-2,000 BCE) Metal Ages △ Copper Age Bronze Age Iron Age Prehistoric Era ↑ (c. 3500-3000 BCE) Not yet written history Classic Era (600 BCE to 476 CE) First written history Apostolic Age (30–100 AD) Post-Classical Era (c. 476-1500 CE) ↓ Medieval Era △ (476-1500 CE) Early Middle Age (476-1000 CE) High Middle Age (1000-1300 CE) Late Middle Age (1300-1500 CE) Modern Era (1500-1945 CE) Early Modern Enlightenment Era (1500–1800 CE) (Era of the pirates 1650-1730 CE) Colonial Age (15th–17th Century) Industrial Age (1760 to the late 20th century) Victorian Era (1837-1901 CE) Gilded Age (1870-1900 CE) Progressive Era (1890–1920 CE) Depression Era (1929-1939 CE) Postmodern Era (1945-1990 CE) Contemporary Era (1945–Present) The Stone Age of Space Age △ The Space Race (1957–1975) The Cooperation Era (1975–2010) The "New" Space Age / Commercial Space Age (2010–Present) Norms of European Model Railways (NEM) Epoch I (ca. 1835 – 1920) Epoch II (ca. 1920 – 1945) Epoch III (ca. 1945 – 1970) Epoch IV (ca. 1970 – 1990) Epoch V (ca. 1990 – 2005) Epoch VI (ca. 2005 – Present) Silent Era vs Sound Era in filmmaking. Silent Era (approx. 1894-1929), visual story telling. Presidential Era Khan Era (Genghis Khan , Mongol Empire 1206–1368) Tribulation Era (a period of seven years in Christian eschatology ) Advanced era overview LCARS Retrieval Iron Maiden - Caught Somewhere in Time (2015 Remaster) Jean-Michel Jarre - Chronology, Pt. 4 Back to Top ⵔ Horology ⵔ Horoscope, Time scope, Timescale, Hour, Horus, Ra-Horakthy The sun is the physical center •dot• The •dot• is a con•|•junction point The -dash- is an opposition [-] The crosshair [+] is a constellation [+] The circle ◯ with a crosshair [+] together #reflects on the spring- and autumn equinox + the summer- and winter solstice. A circle ◯ together with a •dot• in the center ☉ is the world's most ancient symbol #reflecting on the sun and the zodiac, with the earth as the logical center •dot• in our solar system. Circumstances ◯ Circumscribe ◯ Circumference ◯ Circumnavigate ◯ Circumvention ◯ Encircling; Encirclement ◯ Encompassing The 5 rivers of pain encircling Hades (Pluto) in Greek mythology • The Styx • Phlegethon • Lethe • Acheron • Cocytus Circles • Almost perfect circle (Venus' orbit around the Sun) • Arctic circle • Celtic circle • Circle of evil • Circle of trust • Circular economy (recycling) • Circular model (recycling) • Concentric circles • Crop circles • Elliptical circle • Fairy circles (fairy ring) • Full circle • Half circle • Inner circle (esoteric vs. exoteric) • Magic circle • Outer circle • Religious circles • Rim (upper or outer edge of an {object}, typically something circular or approx. circular. A volcano crater rim) • Scientific circles • Sewing circle • Social circle • Stone circle • Therapy circle • Transmutation circle • Whole circle Cycles • Baal cycle (ugaritic cycle) • Cycle • Cycle of hatred/revenge (fruitless cycles) • Hot- and cold CNO cycle • Lunar cycle (eclipse) • Menstrual cycle • Methane/Ethane/CH cycle (exobiology) • Metonic cycle • Otto cycle vs. Diesel cycle • Perpetual cycle • Saros cycle (solar eclipse cycle) • Sleep cycle (sleep paralysis) • Spin cycle (eg. laundry machine) • Thermodynamic cycle • Vicious cycle • Water cycle • Cycles per second • Revolutions Per Minute (RPM) Orbits • Orbit (Orbis +/-°) • Orbital mechanics • Earth orbit • Final orbit • Lunar orbit • Solar orbit • Ouroboros (H)our, (H)oroscope, (H)orology Rings • Fairy ring (fairy circles) • Innermost ring • Ring of fire • Ringleader → Ring line (Bus route) • Saturn's rings (F-ring, etc.) Centers • Epicenter Spheres • Atmosphere • Biosphere • Exosphere • Ionosphere • Lithosphere • Magnetosphere • Mesosphere • Stratosphere • Thermosphere • Troposphere • Water sphere Circuits • Circuitry, solid state circuitry Clocks • Atomic clock (planning ahead to synchronize lunar time/Martian time with earth time) • Clockwork Time [Zones] (Local Time) ☐ UTC (Coordinated Universal Time) CET (Central European Time) CEST (Central European Summer Time) EST (Eastern Standard Time) Time • Δt (delta time) • Biological time/clock (circadian rhythm) • Blackout time • Chronological time (not the same as historical time) • Colonial time → • Deadline (8) → • Era/Epoch (period of time, ice age, the stone age of space age) ☐ • Fixed time • Frozen in time (snapshot for analytical purposes) ☐/◯ • Hard times (#Lv8 hardships) • Lag time • Landing time • Lead time • Linear time → • Matter of time • Meantime • Missing time • Omnidirectional →/◯ • Passage of time • Pastime (spare time, leisure time) • Perceptual time (also called psychological time) • Pivotal time • Pocket of time (idiom meaning an unspecified period of uninterrupted free time in between) • Point in history • Point in time • Prime time • Prosperous times • Quality time • Realtime [R:T:C] (quartz crystal oscillator) • Running out of time • Space time • Spatial Temporal (spatial: space | temporal: time) • Special times • Spending time • Split time • Teatime • Tee time • Terrible times • Time and [place] • Time and space continuum (continuity makes us feel safe and sound) • Time (also called a cosmic conductor) • Time [capsule] ☐ • Time factor • Time [frame] ☐ • Time horizon (6) • Time is not on your side • Time keeper • Time lapse • Timeline (also universal cosmic timeline) → • Time machine • Time of birth / Time of death • Time out! • Time spent • Timetable ☐ • Time travel vs Travel time • Time trip • Time warp (any distortion of space-time) • Time window (window of time) • Total time; total time elapsed • Ulvetimen (wolf hour has two meanings in Danish: Either the last part of the afternoon, when parents are busy picking up children, shopping, cleaning up and cooking - or the last part of the night before sunrise.) • Witching hour, or devil's hour (the hour immediately after midnight, and the time between 3:00 am and 4:00 am.) Timing • Expert timing • Impeccable timing Political/Economical times △ △ Rush hour △ Happy hour (cocktail hour) △ Zero-hour aka ZPG (Zero Population Growth) (birthrate zero ) △ 8 hours work △ 8 hours pastime △ 8 hours sleep cycle △ Breakfast time △ Lunch time △ Dinner time • Time is money, and money is time (money which I don't have the time to spend, I don't want) Grammatically time △ △ Past △ Present △ Future (sub•|•junctive, in Danish optativisk konjunktiv. Formen er en finit verbalform, præsens konjunktiv aktiv; men formmæssigt falder den sammen med den infinitte verbalform præsens infinitiv aktiv). 12 Tenses in English Grammar △/☐ • Past Simple • Past Continuous • Past Perfect • Past Perfect Continuous • Present Simple • Present Continuous • Present Perfect • Present Perfect Continuous • Future Simple • Future Continuous • Future Perfect • Future Perfect Continuous Loops • 8: Infinity Loop ∞ • Time loop (Temporal loop, loophole) Waves • Metronome (rhythms) • Pendle (pendulum) of swings Momentum • Angular momentum (CAV vs CLV) ∠ • In the heat of the moment • In the heat of the night (nocturnal vs. diurnal) • Moment (in time) • Momentary (time) lapse of reason • Moving backwards in time (memory) • Slingshot (time, trajectory. The effect of the gravitational pull of a celestial object in accelerating and changing the course of another object or a spacecraft) Annual/Year Q1: First quarter H1: First half year Q4: Last quarter H2: Last half year ◯ P.a. (Per annum) ◯ Fiscal year Year of the Dragon (Chinese astrology) Freshman year (first-year student) Semester (half of an academic year) Stellar year (a period marked by exceptional achievements) △ Yesterday △ Today △ Tomorrow • 40 days and 40 nights (idiom meaning an unspecified period of time, or the time between Mardi Gras and Easter) • Local Sidereal Time (LST) {Formula}: Hour Angle = LST - RA (Right Ascension) • Eons of time (Platonic time, Jungian synchronicity in astrological times and ages) #Lv6 Astronomists say that 20,000 years of evolution in space is #equivalent to a blink of an eye (100-400ms). #Lv2 Infinite pasts vs. Infinite futures (entangled ∠) 8. Infinity {infinite darkness} (Greek: Chaos) 9. Eternity {Eternal light} (Egypt: Cheops / Tao-cosmology: Keon) 6. Chronological time (measurement, established science). Without any %constant% {parameter} the so- called established science is thrown back into #lv8 chaos (theory, the beginning of the universe). 6. There was no beginning nor endings for other than analytical purposes. 7. Generations overlapping (Lead node, end of octet). The #lv7 relativity of the #lv6 #mirror of you in me. 8. Biological time (metabolism, life/death cycle) Hellenistic times 11. Perception of time 12. Platonic time (ages) 11. Jungian synchronicity in astrological signs and ages (collective consciousness). 12. Astrological time (sidereal/tropical/Platonic) 12. The inner circle in the zodiac moves counterclockwise around (annual profections). 12. The outer circle in the zodiac moves clockwise around (Platonic ages). {Formula} 1+2=3 (Inertia) 1+2=12 (Momentum) The #lv0 point was to start all over, as the #lv7 generations were on the move. Some say we get even more stupid for every generation instead of getting wiser. #Lv0 Entry #point . This marks the transition from load #time (and dynamic link time, if present) to run time (computer science). Being two steps ahead is a good path (path means Pathos or the Theory of Theo, the Sun God as guidance.) The ☉ circled dot ☉ was used by the Pythagoreans to represent the monad. For the Pythagoreans, the generation of number series was related to objects of geometry △/☐. From the monad evolved the dyad (word for two); from it numbers; from numbers, points; then lines, two-dimensional entities, three-dimensional entities, bodies, culminating in the four elements earth, water, fire and air, from which the rest of our world was built up! 1. Monad (mono, singularity) 2. Dyad (duality) 3. Triad (trinity) Back then everything was studied under the same #roof in the Pythagorean way, later becoming several separated faculties. #Lv0/12 Connecting all the •dots• Every time we learn something new another #layer of complexity is added for our confusion with the integration of it, which is the synaptic nature of the brain, to fuse it. Some [reside] in their body others in their [mind] with creative processes. Some become workaholics other authors. Out in the wilderness you need to stay occupied with creative processes before your brain starts to suffer under it. Before I even get started with GMT time zones, let's talk about how to pronounce 'Greenwich'. No ee-sound and no w-sound (Grenitch or Grenidge). #Lv12 Time bandits. Nothing bonks you harder than time If we dream the same dream, then I will have to trash yours Dreams began on Neptune; and time was born in a cycle (Pluto). With a child's fantasy the ever-on-going processes of creation began, even though there was no beginning or end for other than analytical purposes. -A circle of confusion - You got my sympathies! Distant past A man who has no future will seek his past, whilst the past is a gone construct of mind. Time is not on your side. With the branching of martial art sub-genres and the same thing with Christianity and also with political parties, there's only left to say; that before you know it it's over. -Don't look back! You shouldn't have left in the first place All the wrong people, in all the wrong places, doing all the wrong things, at the wrong time, and they do it asynchronously. Herald/vagrant of the void The void only grows like a black hole; devours like the Devil. It tries to return all light and matter to their place of origin, but it fails and leaves nothing but a dense volume of emptiness. A man will first as an adult seek his #roots (in nature). Prolonged seclusion feels like being punished -Nothing good ever lasts! Born wrong by natural birth by the wrong parents with the wrong siblings in the wrong place to do all the wrongs things in all the wrong places with all the wrong friends and wrong lovers at the wrong time to worship all the wrong people and wrong things and do it asynchronously all together at once. Dreams vs Drinking. Why is it so that dreams are about the future, and drinking is about the past? Drinking and remembrance due to a lack of activity? A man who has no future will seek his past. Alcoholic vs Workaholic Decadents - Have it your way (Meaning a self-righteous luxuriously self-indulgence of either a moral or cultural decay) He drank himself into oblivion. Cmdr. Adama: "Only drinking and remembrance left, due to a lack of activity" Inter-breed makes you flexible and stimulates creative processes Creative minds never stop Creative processes will keep you going and increase your chances of survival and expected lifetime. Learning new stuff, along is part of it. Remember to write down your memoires, well-knowing that no one will never-ever read them. This web site favors over the idea of finalizing a book which cannot be edited after publication. Tomorrow another day threatens with being creative. The brain needs to stay occupied to avoid becoming senile or dement. In this 21st Century the brain is in focus. Like a CPU the brain fuses the threads with synapses. Now, I know who or what I am! - I am a brain and a need a drug, whether it be an addicting to love and/or sex, getting high on dopamine and/or serotonin, drinking and/or smoking cigarettes, weed, freebase cocaine or just getting high on being creative, before I just want to cuddle with cats and dogs. To solve the problems of the present, we must always look to the future. But a man who has no future, will seek his past. Amazon Prime Video: Alien Code (2018) 1h23m-1h30m Conclusion #Lv4 Fundamentalism. The [cornerstone] of all religions is [based] on the Sun, the moon, the mountains and the stars (Astronomy, observatory, fix-stars). Ultimately, we could have a calendar, so we could get food 365 days every year, especially during the winter. Nowadays, Christianity is nothing but the celestial celebration of the calendar and the heathen/pagan traditions with it, also called the 4-wheel driver (the four seasons of the year, as indicated the cardinal cross in the zodiac). We all have our idiosyncrasies, and it seems like there will be nothing left to do, but to go alone through hell. The course of the Sun and the moon turn into a curse Planetary hours, although not commonly used today, is an ancient technique used to determine the energy of a specific time of day. This system, rooted in Hellenistic astrology, assigns each part of the day to a specific planet, thereby attributing the planet's characteristics to that "hour". To determine the subsequent hours of the day the Chaldean order of planets is used: Saturn, Jupiter, Mars, Sun, Venus, Mercury, Moon. The Chaldean order is based on the planet's observable average speed starting with Saturn the slowest planet and ending with the Moon the fastest. Online Planetary Hours Calculator -Hope your square mind came full circle! Back to Top

Infinity, metaphysical philosophy. Space/geometry utilizing #no. 8 to link cyclical patterns of life/death with the binary universe. Transmutation of scalability. ∞ Infinity/Universe ∞ #Level 8 AI Video Explainer! ∞ Infinity/Universe ∞ {DEF} {Formula} 0=8 Show me the source of the #light sorcerer or try to explain it with the source of darkness to lead the way for the future. Infinite nothingness vs. Infinite consciousness (creativity) Triggering nothingness into existence Continuity will make us feel safe & sound, still we need a contingency plan ahead. Emptiness comprises most of the universe and the molecules in the body, most commonly known as the void or the vacuum. On a metaphysical #level beyond perception. A vacuum is nature's default state. What is space? Is a space being spacious or a confined space? Does space only exist when there's stuff in it? Does space only have a meaning when it's enclosed by walls? What is the meaning of distance if it doesn't have a starting and end point? Does space have form? Does it have structure or shape? Is it just a place where things happen? Does the distance between objects define space? #Lv0 Entry point. Euclidean geometry △ Not absolute, a triangle is mad /up of 180° but with curved lines in space, it could be 3x90°=270°. Legendary text: The Elements, describing the properties of space. Esoteric mathematics. If geometry △ bends and warp, then we can define gravity. What are the properties of emptiness, nothingness, vacuum and empty space? Is a black hole going in two different directions at the same time? • Loop • Feedback loop • Infinity loop Infinite time & space. The Big bang theory is the Greek God Chaos theory. The Big bang was a %constant% blow expanding the universe eternally (light) vs infinitely (darkness), whilst there are no such thing a mathematical %constant% in the universe, questioning Einstein's #lv7 relativity theory. E≐mc² or E≈mc² (See the Semiotics section for equal signs explainers) The Big bang theory in a reversal analysis turns into the 'Cosmic Web' shaped and form by gravity to become a cluster. It's what everything might look at on the largest scales (#lv6 scalability). The rate of expansion is accelerating (#lv7 tangent of velocity). It means that sometime in the future we won't be able to #lv6 visualize the universe, meaning the end to the established science (means deducting religious beliefs), as we know it with visual testimonies, as the source material of evidence. {If} infinity is forever, {then} infinity = eternity (I recoil on that rhetoric) #Lv2 Infinite pasts vs. Infinite futures (∠ Entangled) Infinitesimal calculations {DEF} Calculus: The branch of mathematics that deals with the finding and properties of derivatives and integrals of functions, by methods originally based on the summation of infinitesimal differences. The two main types are differential calculus and integral calculus. {Formula}: 1/2+1/4+1/8+1/16+1/32+1/64+1/128+1/256+1/512+1/1024...∞ = 1 (Successive approximation). {Formula}: ∞ + ∞ = ∞ {Formula}: ∞ + 1 = ∞ (If we subtract infinity from both sides, then 1 = 0 false) {Formula}: ∞ + ∞ = ∞ (If we subtract infinity from both sides, then ∞ = 0 loop) {Formula}: ∞ = ◯ = π (3,14....) {If} we #lv6 scale #lv8 infinity ∞, {then} we still got ∞ A #lv12 ◯ is an #lv8 infinite ∞ collection of #lv0 points. {If} we draw radii from a center point towards an outer circle, the equivalency is the same in the center point as well as on the outer circle. ∞ Infinity/Universe ∞ #Netflix #Room [6:0:8] A Trip to Infinity (2022) Infinity pool, also known as a zero-edge pool. #Lv4 Outside world vs. #Lv8 Inner universe (the void) Continuity provides a safe haven. Next #level #lv8 hardships, a #lv7 ship type . 8: Universe 8: Cycle [6:9] 8: Octet (time lapse done with just 1 octet) 8: Life/death (cycle) Nothing is a constant in the universe and the so-called established science lost its #roots for a foundation trying to explain black holes, nowadays. 8H Social Science, house of Scorpio, #lv8 hardship. 9H Pseudoscience, #lv9 mediumship, MC as the #lv9 spiritual ASC, traditional astrology. The universe is [8]. Some say the universe is {Binary} #Ripley8 (Alien: Resurrection) The Adams' family (Atoms) #Transmutations Forward look up Hydrogen → Helium → Carbon → Oxygen → Phosphorus → Silicon → Calcium Closest to the Sun Carbon on Mercury and farthest from the Sun Carbon + Hydrogen (Methane, black ice). ☢️ U238 Reverse look up ☢️ is available as dominating isotope of Uranium. Since it is radioactive, it decays all the way to Pb206, which is a stable isotope of Lead. In that process, there are 14 daughter isotopes generated. 1. U238 decays to Thorium234 emitting alpha. 2. Thorium234 decays to Protactinium234 emitting beta. 3. Protactinium234 decays to U234 emitting beta. 4. U234 decays to Thorium230 emitting alpha. 5. Thorium230 decays to Radium226 emitting alpha. 6. Radium226 decays to Radon222 emitting alpha. 7. Radon222 decays to Polonium218 emitting alpha. 8. Polonium218 decays to Pb214 emitting alpha. 9. Pb214 decays to Bismuth214 emitting beta. 10. Bismuth214 decays to Polonium214 emitting beta. 11. Polonium214 decays to Pb210 emitting alpha. 12. Pb210 decays to Bismuth210 emitting beta. 13. Bismuth210 decays to Polonium210 emitting beta. 14. Polonium210 decays to Pb206 emitting alpha. This ends the chain of decay of Uranium as final Lead isotope (Pb206) is not radioactive. Uranium [2:3:5] 92 Protons and 143 Neutrons naturally mined is Uranium [2:3:8] ☢️ The four decay chains ☢️ The uranium series starts with uranium-238 ends with lead-206. The thorium series contains thorium-232 and ends with lead-208. The actinium series contains uranium-235 and ends with lead-207. The fourth chain, called the neptunium cascade, doesn’t have a long-half-life isotope at its top, so the members of the chain are very uncommon. It ends with thallium-205. The interesting thing is, that due to the high density of lead, it is very effective at reducing radiation exposure from x-rays and gamma rays. Because of the efficient shielding properties and relatively low price, Lead shielding is used in many industries, such as healthcare, nuclear energy, research, security, and many others. Two•|•Octets 1 octet: Celtic wheel of the year Options: 8, 12, 16 - 1, 1½, 2 octets. With only one octet, I prefer #lv7 as the next generation. 8: 1 octet (360/8=45°, a Celtic circle) 12: 1½ octets (360/12=30°, a zodiac) 16: 2 octets (360/16=22.5°, experimental) Numeral system: Hexadecimal (0-9 + A-F) In the geostationary orbit around earth an artificial satellite like the #ISS orbits 16 times a day. Pythagoras meant that the {Formula}: 6+4=10 is the #initio of the next generation (11: Uranus). When Pythagoras was around the Trans-saturnian planets were not yet discovered, and that is the difference between modern and traditional astrology. Infinity loop overlay Jupiter/Saturn crossover A simultaneously trip from the Sun towards Jupiter and from Pluto towards Saturn. Ouroboros symbolism Originating in Egypt, the Ouroboros has gone on to influence various cultures and belief systems, including Greek, Gnostic, Hermetic, Christian and Alchemists. Its symbolism is universal, making it relatable of religious beliefs. Egg of Columbus A rhetoric philosophical question, what came first the chicken or the egg? Is this the infancy of our solar system? Egg yolk as the sun and egg white as the medium for light? The eggshell's oval shape looks like elliptical orbits around the sun, where Venus has the most circular orbit. Trinity △ 1. Egg Shell 2. Egg White 3. Egg Yolk What is the Egg of Columbus? Capt. Christopher Pike Star★Trek Discovery [S02E01] Sci-Fi say math is the most universal language we have, in case we should encounter an alien species. It is the outmost most stupid language ever invented. The intellect of man was cursed since the day of dawn. Due to a #lv9 scalability 1,000.000 = 1. Another zero is exactly another zero. That's why women are astrophysicists these days. The rest graded (F) for failed like me (while I was good with atomics), since we began to stuff more and more students into one classroom. Flatten the planets Back to Top

Geopolitical high-level clearance & urgent precedence telegrams for a future with centralized AI infrastructure transcending national borders to gain global control. X Telegram ✉ Decoding the X Telegram AI Video Explainer! Introduction X Telegrams is an AI playground that began with learning Morse Code. -No one uses landline, telefax or business cards anymore! Orderly: 📯Postal Horn [Recipient]: Att.: @ Your Majesty's Service! [Attendant]: #Lv7 Stewardship [Sender]: Oxholm [0:0/7] //♖θχ♖// [Ranking]: 3-Star [***] Colonel OPS [Scandinavian Regime] External link to CCEB military message precedence [Message] precedence (quick ref.) ☐ ↯FLASH↯ /Override! [Y] [HQ] ☐ ↯FLASH↯ [Z] Military division △ ☐ IMMEDIATE [O] Intel [5:6:7] Com-Cell ☐ PRIORITY [P] Science division △ ☑ ROUTINE [R] Commerce division △ Classification ☐ Cosmic Top Secret // ☐ Top Secret // ☐ Secret // ☐ Confidential // ☑ Your eyes only // [HEADER]: Oxholm Heraldic Request, Your Majesty [MESSAGE]: There are no unicode characters for the following symbols: Semiotics 1. Moline Cross 2. Fleury Cross 3. Moline-Fleury Cross, combined A Great Britain [Flag] Criss-Cross [4] STOP // Sincerely Yours Oxholm //♖θχ♖// Obsolete Telegrams [Tele✩Gram]: The✩Church of the Water //♖θχ♖// The✩Pope! |-Message Precedence: PRIORITY! | -Message#1 | Message#2 STOP [Tele✩Gram]: THE✩HIVE | -Message: R U RDY 4 A Promo /↯:☢ STOP [Tele✩Gram]: THE✩HQ | -Message: Special Assignment | Beam /Up! /↯:↑ STOP [Tele✩Gram]: THE✩HQ | -Message: Star☆Fleet Command Insignia /Issued! STOP [Tele✩Gram]: Weyland-Yutani Corp. | Message: Tricentennial Commemorative Patch /Issued! STOP [Tele✩Gram]: THE✩HQ <2> Star☆Fleet Command | -Precedence: /IMMEDIATE! | -Message: CpT. »Picard«, is:"...suspendido de sus funciones" /Now! STOP [Tele✩Gram]: THE✩HQ | -Message: Crew Membership | Level:#7:0 STOP [Tele✩Gram]: THE✩HQ | -Message: Crew Membership | Level:#7:1 STOP [Tele✩Gram]: TOP✩HQ | -Message: Layout Updated + Profile Add! STOP [Tele✩Gram]: TOP✩GUN | -Message: Crew Membership /Add! STOP [Tele✩Gram]: THE✩CHURCH | Question: Who are you going to #dial? STOP [Tele✩Gram]: THE✩CHURCH | -Message: Partnership /Issued! STOP Obsolete Telefaxes [Tele★Fax]: CI5→THE✩HQ [HEADER] It's been an extraordinary pleasure working with you all in the #cloud STOP [Tele★Fax]: CI5•|•MI6 | -Messages: Message#1 | Message#2 STOP [Tele★Fax]: MI6→THE✩HQ | -Message: Time to call-in the Heavies! STOP [Tele★Fax]: [0:0/7] A Bonding Agent Double-O (Octet) STOP [Tele★Fax]: Umbrella Corp. /☂ | -Message: "Keep it tight!" STOP [Tele★Fax]: Tri-Delta Inc. △ | -Messages: Message#1 | Message#2 STOP [Tele★Fax]: Weyland-Yutani Corp. | -Message: Road•|•Map /Issued! STOP [Tele★Fax]: Weyland-Yutani Corp. | -Message: Scheduled Ahead: v. 3.33 Tri△Core•|•9D version /preview! STOP [Tele★Fax]: Weyland-Yutani Corp. | -Message: Heathrow's New Flight Control Tower STOP [Tele★Fax]: Weyland-Yutani Corp. | -Message: Mission Control✩Center | NASA: Lyndon B. Johnson Space✩Center in Houston, TX STOP [Tele★Fax]: Weyland-Yutani Corp. | -Message: Building Better Worlds STOP General Orderly: 📯Postal Horn [Recipient]: Sirius Patrol [Attendant]: The Queen ♕ [H:M:S] (HDMS) [Message] Precedence: ↯FLASH↯ [Z] Military division △ [Message]: Winter solstice has passed. Greetings from the #void STOP [M:M:S] Attachment: Polarkreis 18 - Allein Alene Nephew REMIX Important [Messages]: Should be short and concise in length, so they can suit public use, on any social media [platform]'s timeline (quick scroll). The world never sleeps, and it can be distractible to the recipient using expressions like good morning, good afternoon, good evening, and good night. All [Telegrams] must contain the word [STOP] // -Seal of Authentication! //♖θχ♖// Stratego - Red {Field} Marshall www.telegram.org X Telegram Latest Telegrams ✉ ////////////////////////////////////// // [Telegram] /Incoming! // //////////////////////////////////// [Priority]: ☑ ROUTINE [R] [Orderly]: Postal Horn 📯 [Recipient]: Att.: Kongehuset [Attendant]: #Lv7 Lordship [Sender]: //♖θχ♖// [Header]: Lucid/Vivid dream, June 20, 2026 [Message]: Jeg stod sammen med en regeringskonsulent for enden af gågaden i Aabenraa hvor HKH tidligere Dronning Magrethe II mødte op med en politieskorte. Den efterfølgende nat havde jeg en drøm hvor telegrammer var krypteret med beskeder som "six merlons and six lingers " som forseglet autenticitet bekræftelse STOP // [M:M:S] /Attaché! Fanfare for the Common Man Murray Head - One Night in Bangkok "From Chess" ------------------------------ /////////////////////////////////////// // [Telegram] /Posted! // ///////////////////////////////////// [Priority]: ☑ ROUTINE [R] [Orderly]: Postal Horn 📯 [Recipient]: Att.: Kongehuset [Attendant]: #Lv7 Lordship [Sender]: //♖θχ♖// [Header]: Lucid/Vivid dream, Apr. 30, 2026 [Message]: Jeg havde opnået hele to civile indstillinger til Royal anerkendelse på mit resumé. Den ene var anbefalet, den anden nu godkendt med tre-bogstavsforkortelser, hvor den Royal godkendte er high-lighted med bold text. Jeg sad omkring et rundt bord med en hvid borddug i en "Hall " sammen med HKH Prins Joachim, der havde sat sig, hvor andre også var tilstede. Jeg indtog ærbødigt en "positur un puppet " afventende Prins Joachim's "Ja, tak værsgo at ta' plads." STOP // [M:M:S] /Attaché! Fanfare for the Common Man Murray Head - One Night in Bangkok "From Chess" ------------------------------ /////////////////////////////////////// // [Telegram] /Posted! // ///////////////////////////////////// [Priority]: Urgency and decisiveness! [Orderly]: Postal Horn 📯 British foot guard uniform (tall black bearskin hat) 💂 [Recipient]: Att.: @ Your Prime Minister's Service [Attendant]: #Lv7 Stewardship [Sender]: //♖θχ♖// [Header]: Oxholm's Politiske Nytårstale! [Message]: Udenrigspolitik er ok, partipolitisk engagement er ikke. AI overtager kontrollen på tværs af landegrænser og www.konsol.ai er den Danske Stats bidrag til udviklingen for 2026. Klimadebatten er trådt tilbage i 2025 til fremme for AI udviklingen, der har sat sit aftryk på klimakrisen. Nytårstaffel i aften, og ikke mere om Grønland og Arktis, førend det bliver min tur til, at lave traditionel dansk nytårsmad i det nye år. En bilbombe gik af i nat udenfor mit vindue, og spørgsmålet rejser sig, hvorvidt vi uddelegerer elementet af kontrol & styring for fremtiden. Fint med mig hvis USA vil have Grønland, så skal jeg blot have New Zealand, Australien og Canada. Vi har en fin alliance og dét tilfælles, at ingen bryder sig om USA. NATO alliancen bedes opløst, hvis Tyskland og Frankrig ikke vil forsvare Ukraine, så skal de ud af mit forsvarsbudget. Den Amerikanske intellektuelle elite tror, at Borgerkrige kan genopstå i USA mens vi spenderede over 500 års akkumulerede Ph.D'er i Europa for, at forebygge dem for fremtiden. Det eneste, der holder os tilbage er, at hvis USA's økonomi destabiliseres, så går det ud over hele verdensøkonomien. -We are here to preserve democracy, not to practice it! Danmarks Suverænitet skulle håndhæves, ikke bestrides. USA's interesse i Grønland, drejer sig ikke om Trump, men om USA's 80-årig lange strategiske interesser i at forsvare deres luftrum og de frygter, at Grønland under Dansk suverænitet, end dag vil overtage et Grønlandsk selvstyre, således at USA må forlade deres territoriale forsvar. Det er udelukkende vores NATO alliance, der tilgodeser, at Præsidenten kan sove trygt. Danmark kan levere to taktiske divisioner til forsvar, men strategiske operationer har kun USA kapaciteten til at levere. Og så kender jeg Putin på den sjove skizofrene måde, og han kunne aldrig nogensinde finde på, at invadere Danmark til orientering. Male Fanden på væggen er blot så typisk for det Danske Embede, og De må vist hellere konsultere Oxholm //♖θχ♖/ / We no longer believe in being outnumbered and outgunned for an alliance. We'll outsmart you. We tried once to get rid of Donald Trump, because he represents a threat to the global peace. Now let's fix it. The United States are busy fixing their infrastructure maintenance. We are going to help them, before the entire world's economy is going to destabilize. PS: Lad os nu få et glimt af den der nytårs taffel menu for fremtiden. [M:M:S] Forsvar Attaché vedhæftet nedenfor - Forsat godt Nytår! STOP // ------------------------------ ///////////////////////////////////// // [Telegram] /Posted! // //////////////////////////////////// [Priority]: Immediate [O] [Orderly]: Postal Horn 📯 [Recipient]: Att.: @ Your Majesty's Service! [Attendant]: #Lv7 Stewardship [Sender]: //♖θχ♖// [Header]: Nytårstale! [Message]: Satan fejrer julen og Ferkel-klaus fejrer nytåret. Det siges at fyrværkeriet er Satans måde at gøde jorden på (Nitrat). Jehovas Vidner fejrer derfor hverken jul eller nytår. Udenrigspolitik er ok, partipolitisk engagement er ikke. AI overtager kontrollen på tværs af landegrænser og mine nye hjemmeside www.konsol.ai er mit bidrag til udviklingen for 2026. - Godt Nytår! STOP // ------------------------------ ///////////////////////////////////// // [Telegram] /Posted! // //////////////////////////////////// [Priority]: ↯Flash↯ (Urgency and decisiveness) [Orderly]: Postal Horn 📯 (Jægerkorpset) [Recipient]: Att.: @ Your Majesty's Service! [Attendant]: #Lv7 Stewardship [Sender]: //♖θχ♖// [Header]: 3-Star [***] Colonel OPS [Scandinavian Regime] [Message]: De danske tarteletter er nu klar til /inspektion! De semantiske strækøvelser er nu overstået. - God Jul! /STOP // Back to Top

Examples of the buddy system through a culinary lens, focusing on how specific ingredients compliments one another. Tutorials on how to make sauerkraut and tzatziki. Buddy System Ingredients complementing each other well Buddy-Pairs Culinary matches Soft boiled eggs and herbal celery salt Carrots and Eggs Cauliflower and hoisin sauce (Vegetarian/Vegan) White cabbage and Mustard Curry and Mustard Cress and Eggs (Easter Eggs) Cress and Chives Spinach and Eggs (Omelette ) Spinach and Salmon Bacon and Eggs Eggs and Danish curry salad (open-faced sandwich ) Mustard and Pickles (Classic Hot Dogs & Hamburgers ) Bacon and Mushrooms Cheddar and Gruyere Fars & Crème Fraîche (minced meat and sour cream) Chicken and Crème Fraîche (with noodles) Chicken and Tikka Masala Dill and Fish Chickpeas and Tahini Seaweed and Mascarpone Herring and Schnapps (Danish cuisine) Brown gravy and red cabbage (Danish cuisine) Cabbage sausages and borecole, curly kale, kale, collard greens (Traditional Danish New Year's dish) WASA crispbread with Kalle's caviar on tube (Swedish cuisine) Ramson (wild garlic) and sour cream (creme fraiche) (particularly in European cuisine) Beetroot and Horseradish (Eastern European and Jewish cuisine) Sauerkraut and Tzatziki -For more examples on buddy pairs see the pizza toppings section. Broccoli and Cheese Broccoli has a rancid aftertaste, which is why it is pan-fried hard. Alternative is Bimi broccoli or baby broccoli that should be less rancid. Depending on how hard and in what way the broccoli is cooked, the most precise English terms are: Sautéed broccoli : Broccoli that is quickly or hard fried in a pan (often with a little oil) at high heat. Pan-fried broccoli : Direct translation of pan-fried broccoli, where it gets a frying crust. Stir-fried broccoli : Quickly fried, typically in a wok and used in Asian dishes. Chargrilled broccoli : Hard grilled, so that it gets visible, dark grill stripes or charred edges. To achieve the perfect crispy texture (where it still has bite), it is called tender-crisp in English. Mind that a coated pan is not suitable for high temperatues. For indoor use a cast iron grill pan could also give those grilled dark grill stripes. Thyme and beetroot Thyme and beetroot are considered a good buddy system (companion planting pair) in the garden. Here is why they work well together Pest Repellent: Thyme helps repel common pests that can bother beetroot, such as cabbage loopers. Growth Enhancement: Thyme is known to enhance the growth of beetroot. Space Saving: Because thyme is a low-growing, perennial herb, it can be planted around or near root vegetables like beets to maximize garden space. Other good companions for beetroot include basil, coriander, and rosemary. Salt & Pepper We use it every day, but have you ever wondered why? Yes, salt and pepper are considered a "buddy system" in dining etiquette, meaning they should always be passed together as a pair, even if the person only asks for one of them. Here is why they are a pair Etiquette Standard: If a dining companion asks for salt, it is proper manners to pass both the salt and pepper shakers in one hand or together, ensuring the next person has access to both. Preventing Loss: Keeping them together prevents one from going missing, as they are viewed as complementary, inseparable, or "married" items on the table. Convenience and Symmetry: Passing them as a set is efficient and maintains balance on the dining table. Symbolism: They represent a partnership, often compared to two sides of the same coin. Danish Cuisine Herring and schnapps are a pairing that is traditionally served for lunch on both Christmas and New Year's Eve in Denmark. Back to Top Sauerkraut & Tzatziki Buddy Pair Recipes Saurkraut We think of a Saurkraut as a German dish served with Wurst or Sweinhaxe. But Sauerkraut certainly does not have to be an almost inedible cabbage that we only associate with Germany. In addition to the taste with lots of umami, it is also very healthy, especially for the intestinal system. Sauerkraut is a fermented white cabbage, which means that the white cabbage ferments when lactic acid bacteria are formed in it. These bacteria are a natural part of the cabbage itself, which begins to ferment when salt is added. When the cabbage has fermented after a few weeks, it is both easier to eat and keeps longer since it is now preserved and has acquired flavor. All this by adding a certain amount of salt and letting the sauerkraut stand in airtight containers at room temperature. Fermentation of various ingredients has been known for many thousands of years. Both beer and bread are fermented products, which you may not think about. Cut the white cabbage relatively finely. If it is cut into thicker pieces, fermentation may take a little longer. I like sauerkraut best when it is finely chopped. Kitchenware One patent glass White winter cabbage, also called green cabbage vs summer cabbage Seasonal summer cabbage (spring/summer) is completely different from winter cabbage (autumn/winter). Summer cabbage almost looks and weighs the same as Iceberg salad, whilst winter cabbage is a compact heavy canon ball. The shelf lifetime for winter cabbage exceeds summer cabbage. Winter white cabbage is the traditional and preferred choice for making sauerkraut. Winter cabbage: These heads are dense, tightly packed, crisp, and contain less water, which creates the ideal environment for a slow, firm ferment that yields the best crunchy texture. Summer cabbage: While it can be fermented, summer cabbage is more delicate and has a higher water content, which often results in a softer or mushy sauerkraut. If you are looking to start a fermentation project, AI can help you with: Step-by-step kraut recipes Tips for calculating the exact salt-to-cabbage ratio Saurkraut Recipe Cut the white cabbage in half and cut off the stem. Finely chop the white cabbage either with a sharp knife, on a mandolin or in a food processor. Then put the white cabbage in a bowl and add the salt. Now you need to massage the salt into the white cabbage. Do this for a few minutes, after which you set the white cabbage aside for 15 minutes. The white cabbage has already released some of its liquid. Now you continue to massage for 5 – 10 minutes until the white cabbage has become soft. Put the cabbage in your patent glass, which have of course been scalded. It is important that the white cabbage is pressed tightly together in the glasses. Finally, pour the liquid that the cabbage has released into the patent glass. Place the jars in a room temperature place around 21°C/70°F for 1 – 2 weeks. Open the lid every day to let the pressure of CO2 out. When the cabbage is finished fermenting, place the jars in the refrigerator. Notes If there is a lack of moisture during the fermentation process, you can make a brine mixture of 20g salt to 1 liter of water (2.5% salt). The sauerkraut can be stored for many months. Since this is my first real fermentation experiment, I look forward to a good result in a few weeks. And what can you serve with sauerkraut besides sausages? It can of course be used as a side dish for pork dishes, on a hot dog, in a burger or with chicken. It can be served with a myriad of dishes. For example, try serving your sauerkraut with slow-roasted pork shank or traditional meatballs. Both tastes great with homemade sauerkraut. A 1.4L patent glass can hold 700g of finely chopped white cabbage, but after it is massaged with salt it only takes half the volume. Most patent glasses can only withstand 60°C/140°F if you want to sterilize it. Some recipes use coarse salt, others fine salt (2.5%) We can always argue about that. Tzatziki Recipe Homemade tzatziki, simple and easy Classic tzatziki consists of Greek yogurt, with the whey strained out, giving it its thick consistency. Strained yogurt - Wikipedia Cucumber, garlic and salt, and is a perfect accompaniment to, for example, grilled meat, salad and bread. Tzatziki is widespread in the Balkans and the Middle East, and tastes pretty much the same, although we think that Greek tzatziki is the right one. Utensils Black Spoon Trinity △ 1. Add tbsp. of olive oil to the garlic 2. Use the backside of the tbsp. to squeeze out the water from the cucumber 3. Use the tbsp. to fill the jar with for storage 700ml jar for storage Ingredients 400g Greek yoghurt 1 whole cucumber either coarsely grated or finely chopped 1 whole garlic (exotic), or 1-2 cloves (normally) 1 tbsp. olive oil per garlic clove Tons of coarse salt for dehydrating the cucumber (normally just ½-1 tsp. of fine salt) Twice the amount of freshly grounded black pepper (let it rain) Normally home cooks blindly follow other chefs' recipes. In this case with tzatziki, freshly grounded black does not comply. It is too cumbersome to grind a ton of freshly grounded black pepper. Fine grounded black pepper is much better for homemade tzatziki. Add a ton of it, blend it, and add another ton of it. Taste. Optional Lemon juice and mint Some also add Greek Feta cheese to their tzatziki When making tzatziki, chefs recommend using a good cold-pressed olive oil. The oil is very important for the taste of the finished tzatziki and if your oil tastes bitter, the tzatziki will not be good. Also, preferably use a cucumber that tastes nice and not just watery. In the summer, most cucumbers are good, in the winter you should go for the ecological/organic ones, which usually taste better. Procedure 🧄 How to peel a garlic clove 🧄 Blend the olive oil with the garlic. Mix the Greek yoghurt with it and add pepper. Cover the mixture and place in the fridge for at least ½ hour. Meanwhile, grate the cucumber and sprinkle with coarse salt. Place it in a sieve and leave for ½ hour to drain. Squeeze out the last water from the cucumber with the backside of the tbsp. used to add the olive oil with. Fold the sieved cucumber into the Greek yoghurt mixture (evt. save some for decoration). Taste. Arrange the tzatziki in a serving bowl. Drizzle with olive oil, garnish with cucumber and olives and serve. Homemade Sauerkraut and Tzatziki with Gyros Kebab Neapolitan bread instead of traditional pita bread. Back to Top

Introduction to Asian culinary techniques and ingredients, focusing on the fundamental goal of achieving a perfect balance between sweet, sour, bitter, and salt. 🥢Asian Cuisine 🥢 Asian Home Cooking AI Video 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. Grocery A 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 Dexterity 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 What is the difference between a wok pan and a wok pot 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. LCARS Retrieval Dr. Alban - Hard to Choose (Official Audio) Thai Food 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 pretty expensive. 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. 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 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. Palestine/Jordan Cuisine Palestine and Jordan cuisine can also be done under the same roof. Temple Cuisine Temple cuisine, particularly Korean Buddhist temple food, is a sustainable, plant-based, and mindful culinary tradition that excludes meat and the five pungent herbs (garlic, onions, chives, green onions, leeks). It emphasizes seasonal, locally sourced, and fermented ingredients, focusing on natural flavors, health, and respect for nature while avoiding waste. -Cooking is a spiritual practice! Back to Top

A practical manual serving for selecting durable survival equipment, outlining a tiered approach to purchasing gear based on personal experience & military background. Gear Freak AI Video Explainer! Outdoor Equipment △ Before you start to dream about raising a family, home and a laundry machine, put aside your savings for outdoor camping equipment, before you end up on the street. I recommend spending 3,000$ USD. 1. Cheap boy scout equipment (weekend warrior) 2. Heavy but durable pro-series gear (recommended) 3. Expensive lightweight equipment for extremists (competitive sport) After having been a serviceman in the Army for seven years, they tought me nothing about survival, it was all about modern technological warfare, unless you were in the special forces. Nevertheless, I spent my sparetime and money on being a gear freak and got kick out on the streets, so I lived seven months during the winter in the forest. Cookware made from aluminum costs significantly less than stainless steel, but if you scrape aluminum pots and pans, you risk diarrhea and a potentially life-threatening dehydration. Aluminum both weighs less and costs less, but stainless steel is preferable. Commando Survival Danner Boots vs Trekking Boots To the left Danner boots 10"-inch Fort Lewis for 2.000 DKK 28 years ago (3.850 DKK 2026) To the right Trekking boots on discount from Lidl for only 200 DKK (2026) Pros/Cons Danner boots are made of durable leather, requiring acid-free leather coating to maintain their water-proofness. The long shaft makes them ideal to step into deep pits of mud. The Thinsulate coating makes them ideal for environmental conditions. A rostique Vibram rubber sole assures to keep your feet dry even after walking on the beach with sharp stones, that would cut up foam soles for your comfort. To the right you got trekking boots offering value for money made of breathable material like patented Gortex or cheaper Aquatex being equal in performance for water-proofness, that doesn't require additional coating, only killing its breathable ability compensating for sweating feet from the inside. What they got in common is that a sole won't last forever regardless of how much money you choose to spend. Advice is dry socks, space in the boots – no tight boots, and preferably two layers on the feet – a thin one on the inside and a thicker one on the outside. Sweat-wicking (or moisture-wicking) refers to a fabric's ability to pull sweat away from the skin through capillary action, moving it to the outer surface of the garment for rapid evaporation. It prevents clothing from becoming heavy, wet, and sticky, keeping the wearer dry, cool, and comfortable during exercise. Trench foot (immersion foot syndrome) is a serious, non-freezing injury caused by prolonged exposure of feet to cold, damp, and unsanitary conditions. It causes tissue damage, numbness, swelling, and potential infection due to restricted blood flow. Prevention requires keeping feet dry and warm, while treatment involves slow rewarming and elevating feet. Key Symptoms and Stages Onset: Symptoms can develop in as little as 10 to 14 hours. Initial Stage: Feet may feel cold, numb, heavy, or have a "pins and needles" sensation. Skin may appear pale or blotchy. Progression: As blood flow is restricted, feet can become red, blue, or turn black, with swelling and intense pain upon rewarming. Severe Cases Blisters, skin breakdown, infection, and, if left untreated, gangrene may occur, which can lead to amputation. Causes and Risk Factors Conditions: Occurs in temperatures ranging from just above freezing Exposure: Continuous immersion in cold water, mud, or wearing wet socks and shoes for long periods. Environment: Common in military combat, hiking, or working in wet, cold, or high-humidity environments. Factors: Tight footwear that restricts circulation or poor, non-breathable footwear Treatment and Management Immediate Action: Remove wet shoes and socks and gently wash and dry feet Rewarming: Allow feet to air dry and warm naturally, avoiding direct, intense heat sources like fires or heaters. Elevation: Keep feet elevated to reduce swelling Medical Care: Seek medical attention for pain management (e.g., ibuprofen), cleaning of infected areas, and tetanus prophylaxis. Avoid: Do not massage or rub the affected area, as this can cause further tissue damage. Prevention Keep Dry: Change socks and shoes frequently Foot Care: Clean and dry feet thoroughly, especially before sleeping Proper Gear: Wear well-fitting, breathable, and waterproof boots Movement: Regularly wiggle toes and move around to maintain blood circulation Back to Top

Porridge and its nutritional importance as a solution to minimize food waste by recycling leftover rye bread and beer, that's safer to consume than untreated water. Porridge Porridge: A Global History AI Video Explainer! Sections Danish Rye Bread Porridge Oatmeal Porridge Rice Porridge (Danish Rice Pudding) Chestnut Porridge Shrimp Porridge Seaweed Porridge Hug-in-a-bowl as the Americans say! Danish Rye Bread Porridge Beer Porridge Danish Cuisine Traditional vs modern cuisine Another dish where fresh ingredients don't work is Danish "Øllebrød". Traditionally, "Øllebrød" was served in the morning in the winter alternating with oatmeal porridge. "Øllebrød" is not specifically Southern Jutland; it is a traditional Danish dish with roots far back in time, made throughout the country, and not known from other countries. Although there is no specific Southern Jutland version, you can use Southern Jutland rye bread as an ingredient when making the dish, which gives it a local touch. Food waste gave birth to this porridge, and the use of beer is due to contaminated drinking water, which is distilled in the brewing of beer. Ingredients Rye bread with a high content of malt syrup. Dark white beer, Stout or Bock. Dark white beer is already used for a rice porridge, and beer bread is also included in being a porridge. Refined white sugar is not used, but for example brown sugar, honey or a golden syrup. This is where malt syrup comes into the picture. Christmas Traditions Cinnamon and cardamom. Basically, anything you would put in a Christmas mulled wine. For many, beer bread is made with raw cream (traditionally) or whipped cream. This is where sourness comes into play, for example, a blackcurrant compote, and white chocolate goes well with blackcurrants. Others prefer grated orange peel or juice. As a decoration on top, crispy and caramelized rye bread croutons can be used. Optional Since this is a winter dish, beer bread can be served/topped with dried dates or figs. Conclusion Bread is rich in dietary fiber, which slows down metabolism in the digestive system, preventing prediabetes. Back to Top Oatmeal Porridge Scottish Cuisine Introduction Oatmeal porridge originated thousands of years ago, with evidence of oat consumption dating back to32,000-year-old hunter-gatherer tools in Italy. However, it is most famously associated with Scotland, where the cold, wet climate favored oat cultivation, making it a staple food for centuries, particularly in the Highlands. Oatmeal porridge is a nutritious, warm breakfast dish made by boiling oats in water, milk, or a combination of both. It is a versatile, fiber-rich meal that can be prepared in many ways, ranging from traditional stovetop methods to quick microwave recipes. Back to Top Rice Porridge Danish Rice Pudding Introduction Danish rice pudding is primarily enjoyed in two forms: Risalamande (a cold, creamy Christmas dessert with whipped cream, vanilla, and chopped almonds served with warm cherry sauce) and Risengrød (a warm, comforting milk porridge topped with cinnamon-sugar and butter). Risalamande often hides a single whole almond, with a prize for the finder. Risalamande The name stems from the French riz à l'amande ("rice with almonds"), although the dish is a 100% Danish invention. Risalamande (dessert of rice pudding and cream with a cherry sauce of German origin, in French sauce allemande). Risalamande (The Christmas Classic): This is a chilled, whipped dessert made by mixing cooked cold rice pudding with whipped cream, vanilla sugar, and chopped almonds. It is served with a hot cherry sauce (kirsebærsauce) Risengrød Risengrød (The Porridge): A staple winter dish made by simmering short-grain rice in milk. It is often served with a knob of butter and cinnamon sugar on top. Back to Top Chestnut Porridge Mediterranean Cuisine Introduction Chestnut porridge has ancient origins, with its primary roots in the Mediterranean region, specifically Roman Europe, where it served as a crucial, calorie-dense, and nutritious staple food for centuries. Chestnut porridge is a rich, creamy, and comforting breakfast dish, often eaten in winter, made by simmering chestnuts with grains like oats, millet, or rice. It features a sweet, earthy flavor, sometimes enhanced with cinnamon, maple syrup, or fruits. It can be prepared using whole, mashed, or pureed chestnuts. Back to Top Shrimp Porridge Asian Cuisine Introduction Shrimp porridge, or congee, originated in ancient Asia, with records of rice porridge tracing back to 1000 BC in China. It was traditionally a staple for stretching food supplies. Regional varieties include southern Fujian seafood congee, Teochew-style in Malaysia/Singapore, and Korean saeu-juk. Shrimp porridge is a comforting, savory rice dish made by simmering rice in broth until it reaches a thick, soft, or creamy consistency, cooked with shrimp, garlic, ginger, and soy sauce. Often served as a breakfast, light meal, or recovery food, it is a staple in many Asian cuisines (known as jook in Chinesejuk in Korean, or khao tom in Thai). Back to Top Seaweed Porridge Korean Cuisine Introduction Miyeokguk (Korean seaweed soup), often served with rice as a porridge-like meal, originated from ancient Korean traditions, with records dating back to the Goryeo dynasty (918–1392). It was inspired by observing whales eating seaweed to recover after giving birth, becoming a traditional, nutrient-rich postpartum food and birthday dish. Seaweed porridge, often known as Miyeok-juk in Korea, is a nutritious, savory porridge made by simmering soaked seaweed (specifically miyeok/sea mustard) with rice, broth (often beef or seafood), sesame oil, and garlic. It is highly valued for its health benefits, rich in iodine, iron, and calcium, and is frequently consumed by mothers after childbirth to aid recovery. Back to Top