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A good place to start to learn about bacon, mushrooms, seasoning, buns, onions, pickles, mustard, ketchup, tomatoes, salsa, lettuce, burger dressings and cheese. 🍔 Burger Guide 🍔 Building Perfect Burgers AI Video Explainer! Table of Contents Burger ware Classic Hamburger Burger Buns Patties Onions Pickles Mustard Ketchup Cheeseburger Bacon Burger Mushrooms Tomatoes Salsa, Chutney & Relish Lettuce Seasoning Burger Glaze Mayonnaise Burger Dressings McDonald's Menu Preparing the Burger Building the Burger Fried Chicken Burger 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. President's favorite When the US presidents are travelling abroad with the Air Force 1 they have pre-made burgers from McDonalds onboard to avoid food poisoning from visiting foreign countries. New Trends 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. 🍔 Burgerware 🍔 Burgerware 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 -A cast iron grill pan scratches the kitchen sink, 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 Metal spatula with beveled edges Grill grated burger presser Ø 11 cm Flat smash burger presser Ø 15 cm Burger bell 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 🍔 Burger Buns 🍔 Different Styles -Burger buns and pizza bases share the same similarities to avoid getting soggy! Burger Bombs You can also deep-fry burger buns called burger bombs. For that purpose, mind the size of your deep-fryer basket. Small buns : Ø 10 cm Large buns : Ø 12 cm Timing Heat your oil to 170°C / 338°F (Acrylamide formation at 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 fillings, as this can weigh down the bun and cause it to break apart. Avoid high water content : tomato or soy sauce. Thicker bottom bun : 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 Use both hands. Place your thumbs and pinkies around the bottom bun. Place your index, middle, and ring fingers on the top bun. 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 🍔 And Danish Hakkebøf 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. A classic Danish hakkebøf is basically made without eggs, but it's a matter of temperament. Here's the most important thing to know: Without eggs (The classic / "purist"): Real chefs and purists believe that a real minced steak only consists of minced beef, salt and pepper. If you add eggs and breadcrumbs, it resembles Danish frikadelles too much. Pure beef steaks are formed directly from the meat and seasoned on the outside or kneaded lightly. With eggs (The safe one): Some recipes use eggs and breadcrumbs as a binder - especially if the meat is very lean, or if you are afraid that the steak will fall apart in the pan or grill. The culinary technique is to use a chef knife to finely criss-cross chop the top and bottom to avoid that the minced beef falls apart. That is why they are called "Hakkebøffer". 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 at 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 🧅 Onions 🧅 Different Styles 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 Tuck your fingers when chopping food. Next #level after chopping onions is how to chop carrots, but not for burgers. 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 Yellow onions (strong flavor raw, if not cooked or fried) Red onions (middle, can be dissolved in cold water for hours or days in the fridge) White onions (mild, if served raw is the choice. Pretty expensive. Called salatløg in Danish) Shallot onions (mild like white onions, can also be used for raw salads and is used for a French béarnaise sauce) Spring onions (also called baby leeks. Often used for wok dishes, or eg. an Indian rice dish with raisins) 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. It is common to use either butter or oil, but using a combination of both is the preferred method by many cooks. Using Butter Flavor : Butter adds a rich and savory taste. Browning : Milk solids in butter help the onions brown faster. Risk : Butter has a low smoke point and can burn easily during the long cooking time. Using Oil Heat tolerance : Olive oil or vegetable oil has a high smoke point. Safety : Oil keeps the pan from scorching while the onions cook slowly. Flavor : Oil is more neutral and lacks the rich taste of butter. The Best Choice Combination : Many recipes use a mix of oil and butter. Balance : The oil stops the butter from burning, and the butter adds great flavor. Breakdown by Method Traditional / Slow Method (best flavor) : 45 minutes to 1 hour (sometimes up to 1.5 hours) over medium-low heat. The natural sugars break down slowly into a sweet, jammy brown paste. Quick Method (with a little sugar/vinegar) : 20-30 minutes over medium to medium-high heat, though they will be less rich and more prone to burning. To quickly caramelize 100 grams of onion (about one small onion or half of a medium onion), you need 1/2 tablespoon (approx. 7 grams or 1.5 teaspoons) of total fat. Because 100 grams is a very small batch, you want just enough fat to thinly coat the pan and the onions without making them greasy. You can use all butter, all oil, or a 50/50 split of both (1/4 tablespoon of each). The 15-Minute "Quick Method" Guide True caramelization relies on a slow chemical reaction, but you can safely hack the process in under 20 minutes by utilizing water, high heat, and a pinch of baking soda or sugar. To quickly caramelize 100 grams of onion (about one small onion), you will need 1/2 teaspoon of brown or white sugar and 1/2 teaspoon of vinegar (such as balsamic, white wine or apple cider, or red wine vinegar). ⏱️ The Quick Method Process Sauté : Heat 1/2 tablespoon of oil or butter in a skillet over medium-high heat. Add the sliced onions and a pinch of salt (about 1/8 teaspoon). Cook for about 5 minutes until they soften and start to brown. Add Sugar : Sprinkle the 1/2 teaspoon of sugar over the onions. The sugar speeds up the browning process. Stir constantly for 2 to 3 minutes until the onions turn a deep golden color. Deglaze : Pour in the 1/2 teaspoon of vinegar. Stir immediately, scraping up any browned bits from the bottom of the pan. Let the liquid evaporate for about 1 minute, then remove from heat. Step-by-Step Timeline 0 to 10 minutes : Onions soften and turn translucent in melted butter or oil over medium heat. Add a pinch of salt. 10 to 30 minutes : Heat is lowered to medium-low. Onions release their moisture, shrink significantly, and start turning pale golden. 30 to 60+ minutes : Onions turn a deep amber-brown, sweet, and sticky. If the bottom of the pan gets too dark, add a splash of water and scrape the pan. Caramelized onion rings is a religion in the Danish staple called " Hakkebøf med bløde løg " . For a classic Danish minced beef steak, onion rings are usually used – typically as "soft onions", which are fried until tender over low to medium heat in a pan and placed on top of the steak. Onion rings (soft onions) for a minced beef steak should be fried for 10 to 15 minutes. Toasted Onions Ready-made toasted onions from the supermarket are used for a traditional Danish hot dog , evt. softened in warm water but could also be used for burgers. 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. Pickled Red Onions 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 🥒 Different Sorts 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. 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. Pickled gherkins are very delicious for both burgers and hot dogs . 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 International Cuisine Is Heinz yellow mustard mild like the McDonald’s? Anything labelled American Mustard rather than English Mustard. It is 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 International Cuisine 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 🧀 Cheeseburger 🧀 International Cuisine 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 the cheese, especially when using a burger bell. Cons Sliced cheddar cheese dries out quickly around the edges after opening. Doesn't taste of much, for a Central European style. 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 also 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 by origin, 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 lasagna . 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 Intense Dark-Blue Cheese vs Light-Blue Creamy Cheese Intense Dark-Blue: More flavorful Light-Blue Creamy: Better Texture -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 , and 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 🥓 The Essentials Burger King's Bacon King Burger sports 6 slices of bacon. Blue cheese with bacon (or meatballs) are also used in different styles. The essentials for a great bacon burger are a juicy 80/20 beef patty, crispy smoked bacon, melted cheese, and a soft, toasted bun. Core Ingredients Beef : Use 80/20 ground beef (ground chuck) for the ideal ratio of fat and juiciness. Bacon : Choose regular or thick-cut smoked bacon and cook it until extra crispy for the best crunch and smoky flavor. Cheese : Melted American or sharp Cheddar cheese acts as the delicious glue holding the bacon to the patty. Bun : A soft brioche bun or potato roll, lightly toasted, holds the heavy toppings without getting soggy. Toppings and Condiments Fresh Crunch : Iceberg lettuce and sliced fresh tomatoes. Pickles : Tangy dill pickle chips to cut through the rich meat and cheese. Sauce : Classic ketchup, mustard, or a tangy special burger sauce made from mayonnaise, ketchup, and relish. Back to Top 🍄Mushrooms🍄 Sorts of Mushrooms Mushroom Foraging The peak season for mushroom foraging runs from August through October, when cooler temperatures and autumn rains create ideal growing conditions. You can explore a detailed seasonal breakdown in the Mushroom Forager's Calendar. 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 🍅 Tomatoes 🍅 Different Sorts 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 🍅 Different Styles 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 Onion Section. Relish For an onion relish see the Onion Section. Back to Top 🥬 Lettuce 🥬 Different Sorts 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 Seasoning The Essentials There are Mainly only Four Ingredients Salt, fat, sugar and the sour Generally, it is said that if a meal is full of fat, then it is a good idea to add something acidic / sour. "Accent Flavor Enhancer" (American) Ingredients : Monosodium glutamate (MSG), salt, contains 2% or less of chili pepper, tricalcium phosphate (as anticaking agent), cumin, oregano, extractives of paprika, garlic and 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. Seasoning loses taste when heated, only salt & pepper is essential. Back to Top Burger Glaze International Cuisine Glace vs Glaze Glace (French for "ice" or "icing") is a highly reduced, gelatinous, syrup-like stock used to add intense flavor or a shiny finish to desserts. 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. 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 Bourbon : Adds a rich, smoky, and distinct flavor. Brown sugar : Sweetens the sauce and helps create a sticky, caramelized coating. Black pepper or Worcestershire sauce : Adds a savory, spicy kick to balance the sweetness. 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 Different Styles 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 A Danish dressing that if added with soya, is not bad for a McDonald's 'Big Tasty' sauce 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 gravy. 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 Different Styles 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 and 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 A Whopper meal 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 Burger 🍔 Procedure 0. Start with taking the bacon/patties out of the freezer. 1. Commence with dicing the 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 oven to 200° C / 392° F (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 🍔 How to Stack 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 (for dehydrated onions, 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 -------------------------------- 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 adhesive. Flip the bun on top of the patty. Back to Top 🍔 Fried Chicken Burger 🍔 Ingredients 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 deep-frying section. Deep fryer max. temp. 170°C / 338°F ⚠️ (deep frozen 8-9 min. 125 g) Deep fryer max. temp. 170°C / 338°F ⚠️ (bacon/mushrooms 2-3 min.) Typical Fried Chicken Burger Stuffing Ingredients Bun, with or without sesam seed (Brioche) Mayonnaise or McDonald's style pepper mayo (green peppercorns, either Madagascar or Malabar) Salsa dip (Tex Mex Taco Sauce, 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. Add a Rating Back to Top

A multilingual culinary glossary bridging the gap between various international cuisines and kitchen terminology. Utensil classifications and metric conversions. 📖 Phrasebook 📖 Culinary Glossary AI Video Explainer! Metrics/Abbreviations Convert Cup (US) to Deciliter Tbsp. or Tbs. (Tablespoon) | Tsp. (Teaspoon) Oz. (Ounces) | 1 Oz. = 28.34952 gram (g. or gr.) 4 Oz. (Quarter Pounder) Bud | Knop Bulb | Onion bulb Msk | Swedish, tbsp. Pinch | Knivspids Package (Pkg.) | Pakke (Pk.) Pieces (Pcs.) | Stykker (Stk.) Sprigs | Kviste Glossary Utensils 1. Cookware 2. Bakeware 3. Dishware 4. Kitchenware 5. Tableware 6. Glassware 7. Silverware 8. Flatware Burgers △ 1. Coated Aluminium Skillet (Medium Heat) 2. Iron Cast Grill Pan (High Temperature) 3. Griddle Pan (High Quantity Industry) Art of cooking △ 1. Creation 2. Experimentation 3. Improvisation Dishes △ 1. Starter 2. Main course 3. Dessert Minced Meat △ | ☐ 1. Fiskekrebinetter (fx. torsk, kuller, kulmule, lyssej, mørksej, laks eller tun serveret med fx. grøntsagsfrikassé eller tatarsauce ) 2. Svinekød (krebinetter, karbonader paneret. Til udvendig panering anbefales panko fremfor rasp da panko suger mindre fedt) Krebinetter: En rørt fars af hakket kalv/flæsk tilsat æg, fløde, ristet brødkrummer. Karbonader: Mere bare en fars, der kun bliver paneret. 3. Gris/Kalv (frikadeller, fx. med en dansk eller tysk kartoffelsalat og syltet agurkesalat evt. pyntet med radiser. Frikadellerne kan steges på panden for at give dem en sprød skorpe og bages færdig i ovn for at bevare deres saftighed. Evt. kan der tilsættes porrer til frikadellefarsen, se farserede porrer ). Stuvede hvidkål og frikadeller er også en sikker vinder, men ikke alle er vilde med hvidkål. 4. Oksekød (hakkebøffer) Rolling Boil A rolling boil is a fast, forceful, and continuous boil where large bubbles erupt rapidly across the entire surface of the water. Unlike a gentle simmer, the water is very rough and turbulent, and the movement cannot be stopped by stirring. Spilkoge (boil water for 2 minutes at 100°C / 212°F to kill bacteria in the water) Skratkoge or skrutkoge ( old expressions for bulderkoge ) Bulderkoge or boblekoge (to boil vigorously with an audible sizzle, typical for hard-boiled eggs and also to prevent spaghetti from sticking together during cooking) Pronunciation (not spelled pronounciation like in pronounced): You have dinner in a diner (a dining restaurant) Accordion potato | Hasselback kartofler Agave | A type of syrup Aioli | Mayonnaise seasoned with garlic (Spain, Italy, France, Mediterranean cuisine) Almond | Mandel Antipasto vs. Antipasti (Italian singular vs. plural, first course of a formal Italian meal) Apron | Forklæde Arancini | Also known as arancine, are Italian rice balls that are filled, coated in breadcrumbs, and deep-fried. They are a staple of Sicilian cuisine. See also Arancine salsiccia. Arrowroot | Pilerod (bruges som smagsneutral jævning til supper og saucer) Arugula salad | Rucola salat Baby onions | Also known as button onions or pearl onions (perleløg) Bagel | A dense bread roll in the shape of a ring, made by boiling dough and then baking it. Baking sheet (metal tray) | Bageplade til ovn Basil | Basilikum Batter vs Breading | Batter is a mixture of flour, egg, and milk or water used, for making cakes or for coating food before frying. Bay leaves | Laurbærblade (used during simmering, but are inedible, must be removed before serving) Beech smoked | Bøgerøget (eg. bacon) A method of curing meat besides salting. Beetroot | Rødbeder Bell Pepper | Peberfrugt (Trafiklys in Danish, rød, gul og grøn peber) Bistro | A small, relatively simple restaurant, especially one offering French or French-style food. See also cafes vs. Bistros Blackcurrants | Solbær Bland dish | Intetsigende, kedelig ret (food for thought, unforgivable vs. unforgettable) Bold flavors | Dristige smage Bread roll | Rundstykker, boller, flûtes o.l. Breadcrumbs | Rasp Breaded Breadcrumb coating vs Battering | Panade (panering) Brekkie or Brekky | informal British English for Breakfast (slang) Brining | Saltlage, Tørsaltning (dry brining, gourmet-saltning) gnide kødet med salt så det trækker fugt ud og ind igen, Sprængning af kød. Brisket | Bryst Broccoli florets | Broccoli buketter. The stem is edible. See also Bimi® broccoli. Less harsh and smaller stems favored by chefs. Broccolini | Resembles broccoli, but with smaller florets and longer, thinner stems. Also called baby broccoli, Bimi® broccoli, tenderstem broccoli. Broccolini is not as bitter as broccoli. Kan dampes eller steges hårdt af på panden for en sprød skorpe. Broiling | Grilning Broth | Bouillon Brûléed | Means burnt in French using a kitchen torch or broiler to give a caramelized sugar crust (often on desserts). Butter curler | Smørkrøller Buttermilk | Kærnemælk Cannoli | Sicilian pastries/dessert consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta. Caprese salad | A simple Italian salad of slices of fresh mozzarella, tomatoes and sweet basil seasoned with salt and olive oil and often topped with arugula. It is served on a plate in restaurants. Like pizza margherita, it is green, white and red like the Italian flag. Cast iron grill pan | Støbejern grill pande Caster sugar Superfine sugar | Strøsukker Cauliflower A cabbage | Blomkål (pickled cauliflower is a popular, crunchy antipasto made by preserving fresh, raw cauliflower florets in a tangy, seasoned vinegar brine) Celeriac Also called celery root, knob celery, and turnip-rooted celery | Knoldselleri vs. Bladselleri vs. Blegselleri Celery root | Knoldselleri Celery stalk | selleristængel Ceps A mushroom with a smooth brown cap, a stout white stalk, and pores rather than gills. Ceviche | Origin Peru. A cold fish salad that often consists of fresh sole, shrimp or squid marinated with Worcestershire sauce, lime, coriander and onion. Chowder | A rich soup typically containing fish, clams, or corn with potatoes and onions Chutney | A spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India Cilantro | Koriander Coarse salt | Groft salt Coarsely chopped | Grofthakket Consommé | En type klar suppe lavet af rigt aromatiseret bouillon eller bouillon, der er blevet klaret, en proces, der traditionelt bruger æggehvider til at fjerne fedt og bundfald. En senere teknik til klaring anvender gelatinefiltrering. Couvert | Fransk for kuvert, der betyder en opdækning til én person bestående af bestik, service osv. Ved nogle begivenheder er der et bordkort ved hver kuvert. Colander | Dørslag. Coleslaw | Kålsalat. Sliced raw cabbage mixed with mayonnaise and other vegetables, eaten as a salad. Concoction | Sammenkogt. Condiment | Tilbehør eller Krydderi. Confit | Duck or other meat cooked slowly in its own fat. Cottage cheese | Hytteost (fx. Ricotta, men ikke Mascarpone) Courgette | Squash Crinkle-cut fries | Bølge skåret pommes frites (for oven use) Crocante | Crunchy, crisp Crudité | French appetizers consisting of sliced or whole raw vegetables, typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, radishes, fennel, baby corn, and asparagus. Cruet | A small container for salt, pepper, oil, or vinegar for use at a dining table Cuisine | A style or method of cooking, especially as characteristic of a particular country, region, or establishment. Culotte or Cuvette | The large muscle going from the rump to the knee of the back leg. Cumin | Spidskommen Curd | Ostemasse Custard | A dessert or sweet sauce made with milk, eggs, and sugar Cutting board | Also called a chopping board Dekonstrueret | Afmontere, adskille eller opløse noget i dets bestanddele for at undersøge det nærmere. Diced onions | Løg skåret i tern Dainty | Fastidious or difficult to please, typically concerning food. Dairy | Mejeriprodukter (flødeost, creme fraiche, etc.) Dish vs Staple | En dish er et generelt udsagn for en hvilken som helst ret, mens en staple er en basisret som fx boller i karry eller millionbøf. Double cream | En fuld-fed fløde på 48% (forbidden tech). Mere tilbøjeligt til at skille pga. den højere fedtprocent. Dough | Dej Dredge | Sprinkle food with a powdered substance, typically flour or sugar. eg. "Dredge the bananas with sugar and cinnamon." Dressings vs Dippings Drizzle | sprinkle, stænke Eba | in West African cuisine a dough made with boiled cassava meal and typically shaped into round or oval mounds. Elderberries | Hyldebær Embers | Gløder fra grillkul Farm-to-table | Fra jord til bord Feast | Festmåltid (McFeast ) Five-spice | Kinesisk krydderiblanding, der typisk består af stjerne anis, fennikel, kanel, nelliker og szechuan-peber. Flabby flesh | Soft, loose, and fleshy. About poultry's skin not being crisp Foie gras | A delicacy in French cuisine made of the liver of a duck or goose fattened by gavage (force feeding). The production of it is illegal in Denmark. Flaky | In the kitchen, flaky describes a texture in baked goods where the food breaks apart easily into thin, light, crisp, and delicate layers, often caused by pockets of fat separating the dough. It is highly sought after in pastries like pie crusts, biscuits, and croissants, where the goal is a light texture rather than a dense one. Fronds | Blade Game meat | Wild animals and birds that are hunted and eaten Ganache | A whipped filling of chocolate and cream, used in desserts such as cakes and truffles Garlic cloves | Hvidløgsfed | Knoblauchzehen (German) Garnish | Garniture. Decorate or embellish food Gherkins | Drueagurker. Også kendt som Cornichoner, hvis syltet med dild eller estragon. Gnocchi | Italian cuisine. Small dumplings made from potato , semolina, or flour, usually served with a sauce. Grated cheese | Revet ost Gravy | A sauce made from cooked meat juices together with stock and other ingredients Griddle pan | Stegeplade Grill grate | Grillrist Grits | Gryn Ground beef | Hakket oksekød Haggis | A Scottish cuisine Hanger steak | Nyretapper Haricots verts | French, thin, green beans, also called "snakes" Hasselback potatoes | A Swedish version of a jacket potato scored and baked in the oven Heirloom Tomato (US) | Heritage Tomato (UK) | Beefsteak Tomato | Bøftomat (DK) Horseradish | Peberrod Icing | Glasur Jerked beef | Lean beef cut into strips and dried in the sun Jerk seasoning | The technique of poking holes in the meat to allow the spices to permeate. Jerk shrimp | Krydrede caribiske rejer eller rejer med jerk-krydderi. Juice groove | Saftrille. A feature on some cutting boards making it more difficult to clean after use. Juicy | Saftig Julienne | Fransk. Fx. en Julienneskære-kniv til carrots julienne, celery julienne, julienne fries julienne cucumbers, etc. Lard | Svinefedt Lasagna | Lasagne Lentil | Linser Level of doneness Rare | Medium Rare | Medium | Medium Well | Well Done (differs depending on the type of protein) Loin | The part of the body on both sides of the spine between the lowest ribs and the hipbones Lukewarm water | Lunken, håndvarmt vand Lumpy | Klumpet Marinated veal steak | Marineret kalvesteak Meat loaf | Farsbrød (Forloren hare) Nutmeg | Muskatnød Oblater | Møntformet udstikning på størrelse med katolske alterbrød. Pan seared | Fried quickly at a high temperature so as to retain its juices in subsequent cooking Panna cotta | Italiensk dessert, som betyder kogt fløde. Pantry (food pantry) | Spisekammer Peanuts/Peanut butter | Typically used in Asian cuisine Peeled potatoes | Skrællede kartofler Parsley | Persille Patty | Hakket oksekød burger bøf Pearl onions | Perleløg Peri-peri mayo | A mayonnaise with four ingredients (peri-peri sauce, mayo, garlic powder and smoked paprika) Pestle and mortar | Morter med støder Pickled | Syltede eller lage Plantain | A firmer sort of banana, less sweet and more unripe and harder to cut, used for cooking. Poached eggs | Pocherede æg (vandbad med eddike for at undgå at de bliver for tynde) Porridge | Grød Potato masher | Presse-purée| Kartoffelmoser/Kartoffelstamper (nyt: kartoffel riser/kartoffelrøser) Potato wedges | Kartoffelbåde Poultry | Fjerkræ Pressure cooker | Trykkoger 120°C/248°F. Produce | 1. Verb: To produce | 2. Noun: Agricultural and other natural products collectively Pumpkin | Græskar Puree | Puré Relish | A condiment eaten with plain food to add flavor eg. use salsa as a relish with grilled meat or fish Ratatouille | A vegetable dish made of onions, zucchini, tomatoes, eggplant & peppers. Fried and stewed in oil, sometimes served cold. Raviolo vs Ravioli (Italian singular vs plural) Reduced red wine | A sauce made by simmering and thickening red wine in cooking Rennet | Osteløbe (enzym) Ribeye | A cut of beef from the outer side of the ribs Ricer | Riser, eg. a potato ricer Rind | Skorpe Ring molds | Udstikker til oblater, pommes fondant, rösti, kageforme, etc. Rising time (dough ball) | Hævetid (dej) Rolling boil | Bulderkoge Rolling pin | Kagerulle Rump steak | Rumpen af tyksteg, cuvette og culotte Salsa roja (Spanish pronounced roha) | A red salsa sauce (could also be green, white or brown) Savory | Velsmagende (salty or spicy rather than sweet, eg. the use of salted caramel in pastry) Scallions | Forårsløg Schmear (Germanic) or smear | Eg. to smear or spread butter or a low-fat cream cheese Scoring | Scoring in the kitchen means making shallow, precise cuts or slashes on the surface of food - typically meat, fish, or bread dough—before cooking. These incisions are usually 1/8 to 1/4 inch deep and are designed to improve texture, accelerate cooking, allow fats to render, or provide a decorative finish. Scotch bonnet | A variety of chili pepper Scrambled eggs | Røræg Scrumptiously | Lækkert Shallots | Bananformet skalotteløg, anvendes i Bearnaise sauce Shiso leaves | Bladmynte (Perilla), typisk anvendt i Kinesisk/Koreansk køkken. Shrimps | Baltic shrimps or Baltic prawns. Fjordrejer. Simmer | Simre (of water or food) stay just below the boiling point while being heated Sirloin | Mørbrad Skewer | Spyd Skillet | Stegepande (Aluminium) Slivered onions | Hakkede løg Soggy (soup ) | Gennemblødt, anti-crisp Sommelier | A wine steward. Soy milk | Plant-based made from soybeans and water that is used as an alternative to cow's milk. Spatchcock | Split open a poultry or game bird to prepare it for grilling Spinach | Contains a high-level amount of water, so chefs recommend an extra grind of salt and pepper. Splitting | Skiller. Cook at the lowest temp. (60° C) to avoid eg. bearnaise sauce from splitting. Spring rolls | A Vietnamese variant of China rolls . Strained | Siet, fx. er vallen siet væk i græsk yoghurt for en tykkere konsistens. Stew | Gryderet Stir fry | fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly Stratum shrimps | Fluval Stratum is a popular, nutrient-rich volcanic soil substrate designed for planted aquariums and freshwater shrimps. Stuvning | Simre-ret med jævning som fx mel og smør (béchamel) eller fløde i en tæt, sauce-lignende konsistens, ofte med kød, fisk og/eller grøntsager. Stock | Fond (eg. a fish or chicken stock) Succulent | Tender, juicy, and tasty Svineslag | Et stykke fedt kød fra grisens bryst eller bug, som er velegnet til langtidstilberedning som braisering, kogning eller langtidsstegning, da det indeholder meget bindevæv. Det bruges ofte til rullesteg eller rullepølse og kan desuden laves til den italienske ret porchetta. Taco | A traditional Mexican taco made of a rolled and folded, filled corn served on a flat tortilla. Another traditional variation is the taco dorado (deep-fried taco), where a filled tortilla is rolled up and fried until crispy. When you eat taco/tortilla you don't turn it with your hands, you turn your neck/head to take a bite sideways. Tangy pickles | Syrlige syltede agurker Tamarind | Asian cuisine. Used to make sauces like tamarind chutney. Tarragon | Estragon Thyme | Timian Tinfoil (Aluminum foil) | Stanniol, alu-foilie, sølvpapir (one side is shiny, and the other is matte) Tortilla | A flatbread, traditionally made from cornmeal or wheat flour (modern). In Spanish, "tortilla" means "little cake". Turkey | Kalkun Turmeric (plant of the ginger family) | Gurkemeje Turnips | Majroer Veal steak | Kalvesteak Velvet | In the kitchen, velveting is a Chinese cooking technique used to tenderize meat and seafood, resulting in a remarkably soft, silky, or "velvety" texture. It is the secret behind the tender; succulent meat often found in Chinese restaurant stir-fries. Venison | Vildtkød. Meat from a deer Vinaigrette | Salad dressing of oil, wine vinegar, and seasoning Whey | Valle. The watery part of milk that remains after the formation of curds (ostemasse). Whisked egg | Pisket æg White onions | Salatløg Yellow onions | Gule Zittauerløg Zest | Only the colored thin outer peel of citrus, orange and lemon, since the white part under it taste bitter. Zester | A utensil to scrab the zest off with Expert timing (Preheating) △|☐ 1. Mini oven to 200°C/392°f (11-12 min.) 2. Middle-sized stainless-steel pot of water for potatoes , rice or pasta @max. temp. before middle temp. (8-9 min.) 3. Cast iron grill pan @max. temp. before middle temp. (2-3 min.) 4. Coated aluminium skillet / Ceramic pan (not yet discovered) Coffee filters The embossed edges on a coffee filter should be folded before adding hot water to it. A fresh coffee filter can also be used to clean your television without scratching the screen. The coffee grounds can also be used to scrub your pots and pans clean. Ballotine vs Roulade Ballotine and roulade are not the same thing; they both involve stuffed and rolled meat. A ballotine is typically a whole piece of meat, such as a whole chicken, with the bones removed but the skin on. The meat is stuffed and shaped into a cylinder. A roulade is more general and can be made from any meat that is thinly sliced, stuffed, and then rolled up before cooking, such as a slice of veal or fish. 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

How to select and prepare eggs with different techniques like stir-fried vs scrambled eggs, and international cuisine specialties like Easter eggs for adults. Egg Recipes The Culinary Science of Eggs AI Video Explainer! Sections What Eggs Remedies for Making Eggs Techniques Easter Eggs What Eggs Priority by taste Introduction The University of Oslo, Norway takes boiling of eggs seriously. Up in the mountains the air is thinner, so they need to boil for a longer time. They came up with a formula compensating for the altitude. Scientists from the University of Naples Federico II, Italy also came up with an insane recipe on how to cook eggs. Chefs say that eggs should be cracked on a flat surface and not on the edge of a bowl or a pan to avoid eggshells in it. 1. Frilandsæg (free-range eggs) 2. Øko æg (organic eggs) | Sold in even numbers like 4-6 pcs. as Eco 'Brunch Eggs' from "DanÆg" in the size L/XL. 3. Skrabeæg (barn eggs/cage-free eggs) 4. Buræg (battery cage eggs. Production illegal in Denmark since 2023) There is no difference in taste or nutritional value of brown eggs over white eggs. The most important thing is that they are fresh (from package date to expiration date 3 weeks). Dip the uncooked egg in a glass of water and observe it If it sinks to the bottom, it is fresh. If it floats to the top, it is no longer fresh. If it stands upright on the bottom or floats partially, it is a sign that it is getting very old. Fresh eggs often have a dull and slightly rough surface. Older eggs may appear smoother and shinier. Back to Top Remedies for Making Eggs Kitchenware △ Æggeprikker (used to boil eggs) Æggeskærer (used to slice hard boiled eggs) Æggeskiller (used to separate the yolk from the egg white) The Danish word Æggedeler is a confusion, used for both Æggeskærer & Æggeskiller. An 'Æggeprikker' is not recommended neither necessary Seasoning For soft-boiled eggs, I recommend herbal salt and not regular iodized salt, which has a metallic taste, nor kosher salt or sea salt, but celery salt with herbs. Once you tried that you're addicted! Back to Top Techniques How to cook eggs Soft boiled eggs (blødkogte æg) Hard boiled eggs (hårdkogte æg) Fried eggs (friteret æg vs spejlæg) Poached eggs (pocheret æg) Shirred eggs (baked eggs) Eggs en cocotte Rolled eggs vs Egg roll Rulleæg (æggemasse, der er rullet, ofte i forbindelse med morgenmad eller tømmermændsmad) oversættes typisk til rolled eggs eller egg roll. Rolled egg(s): Refererer til selve ægget, der er rullet sammen (som en omelet). Egg roll: Bruges ofte om æg rullet ind i andet (f.eks. i tømmermændsmad). Hvis der er tale om en dispenser til æg, bruges termen rolling egg dispenser. Egg strings Egg strings, known as chalazae (singular: chalaza), are twisted, rope-like strands of protein found on opposite sides of an egg yolk, acting as anchors to keep the yolk centered within the egg white. They are a completely safe, edible, and normal part of the egg, acting as a sign of freshness, the more prominent the string, the fresher the egg. But chefs want them removed before serving. Soft vs Hard-boiled eggs Preferably take the eggs out of the fridge to reach room temperature before cooking Bring the water to boil and remove the pot from the stove Do not sink the eggs into a rolling boil Fill a tbsp. with the hot water and put the egg on it, you can hear it will start to sizzle, only takes a couple of seconds Slowly sink the egg into the pot with hot water, to avoid it cracks by hitting the bottom Place the pot onto the hotplate again For soft-boiled eggs set the timer to 4½ min (M/L sized) or 5 min (L/XL sized) For hard-bolied eggs set the timer to 9½ min (M/L sized) or 10 min (L/XL sized) Put the hard-boiled eggs in the fridge immediately To cool hard-boiled eggs safely in the fridge, let them chill for at least 15 to 30 minutes after an ice bath, or up to 2 hours if going straight from the pot into the refrigerator. Note: A mechanical egg timer must first be turned up to its max. of 60 min. and then turned back to the desired time. The digital ones have a very limited lifespan, and I won't buy anymore again, since it's the third one I disposed. Egg tray Theoretically, you should put hard-boiled eggs in the fridge immediately. It's a scientific fact that the eggs should cool down faster that way. But, if the egg tray holder for the refrigerator is made of plastic, then the hot-boiled eggs immediately followed by the cold fridge will shock the plastic to crack. Super glue is required to fix it. This egg tray can hold 7 eggs, which is hilarious, because eggs are only sold in even numbers like 4-6-8-10-12 pcs. And everything else made of plastic that comes with the fridge will also crack, it can't stand the cold. Eggware For soft-boiled eggs I recommend a dedicated egg topper cutter (Toqueur à oeuf) and a herbal salt plus fine black pepper. You could also try the addictive "Knorr Aromat" (MSG). Technique The model pictured has 16 saw teeth spaced 5mm apart. Press once to cut and turn the O-ring 5mm and cut once more. Fried eggs The egg white should be set especially in the proximity of the egg yolk, but not rubbery in its consistency. The yolk should not be set and should be warm throughout. The edges and the underside of the egg white should not gain any brown color. The key is the right temperature. The brown, often crispy, color on fried eggs is caused by the Maillard reaction. Steam-fried eggs Cooking fried eggs under a glass lid (often called "steam-frying") uses trapped steam to cook the tops of the whites and lightly film the yolk while keeping it runny, preventing overcooked bottoms. Use a nonstick pan over medium-low heat with butter or oil, cover for 1–3 minutes, and, for maximum speed, add a teaspoon of water before covering. Fried egg (friteret æg) vs Scrambled egg (spejlæg) Deep-fried crispy egg: The egg is fried in a large amount of very hot oil (deep frying). This results in a very crispy, bubbly white and a crispy edge, while the yolk is often still runny. Fried eggs are often associated with Asian cuisine, where they are served on top of wok dishes to add texture. Scrambled egg (sunny side up/over easy): Typically fried in a pan in butter or oil. The white is firm, and the yolk is runny (typically not flipped) or lightly fried on both sides ("over easy"). It is a gentler frying method that gives a softer texture. Over easy eggs Over easy eggs are fried eggs that are flipped once and cooked briefly on the second side so the whites are fully set and the yolk stays completely liquid and runny. How They Work "Over" means the egg is flipped over in the pan. "Easy" means the yolk is cooked lightly and remains runny. Difference from sunny-side up: Sunnyside up eggs are never flipped, meaning the top of the white near the yolk can sometimes remain translucent or runny. Over easy eggs have cooked whites on both sides with no raw areas. Cooking Steps Heat a pan over low to medium heat with a little butter or oil. Crack the egg into the pan and cook until the bottom whites are set (about 1 to 2 minutes). Gently flip the egg with a spatula. Cook the second side for only 10 to 30 seconds so the yolk stays warm and runny. Poached eggs Pocheret æg Adding vinegar to the boiling water can help prevent the desired poached egg from running out into the water. Another technique is to stir a whirlwind/tornado into the water/vinegar before adding the egg from a bowl to the boiling water and pour it in quickly and not slowly. For the perfect poached egg with a set white and a runny yolk, the ideal cooking time is 3 to 4 minutes in gently simmering water. Runny/Very Soft: 2 to 3 - 3 ½ minutes Soft to Firm: 4 minutes Firm Yolk: 5 minutes If you cook the poached egg for longer than 5 min. it will start to turn into a 'Smilende æg'. Jammy eggs Smilende æg vs Skidne æg For the perfect jammy center, cook large fridge-cold eggs in boiling water for 6.5 to 7.5 minutes, followed by an immediate ice bath. An egg in which the white is firm, but the yolk is still soft or semi-liquid. It is a cross between a soft-boiled and a hard-boiled egg. The cooking time is typically around 6½ - 7½ min. for a normal sized medium/large egg and starting temperature. 30-40 sec. too much cooking causes the egg to start to set at the edges, and the name for the cooking changes to something else. The cooking time is thus the same. Skiden æg (singular) | Skidne æg (plural) A dish consisting of 'smiling eggs' in a mustard sauce. The two terms are often used interchangeably, although one refers to the actual preparation of the egg and the other to the overall dish. "Smiling eggs" is a main ingredient in the dish "dirty eggs", typical of Southern Jutland cuisine like 'Skrædderduelse' . Scrambled vs Stir-fried eggs Røræg Scrambled eggs are made by beating eggs before cooking, while stir-fried eggs are typically cooked from whole eggs that are cracked directly into a hot pan and stirred during cooking. This difference in preparation results in scrambled eggs having a fluffier, more even texture, whereas stir-fried eggs tend to have a more uneven, sometimes slightly crispy texture. Egg salad Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery and olives. It is made mixed with seasonings in the form of herbs, spices and other ingredients, bound with mayonnaise. It is similar to chicken salad, ham salad, macaroni salad, tuna salad, lobster salad, and crab salad. A typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper and curry. A common use is as a filling for egg sandwiches . It is also often used as a topping for a green salad. 🥘 Omelet vs Danish Egg-Cake 🥘 Omelet (Danish, American-English) vs Omelette (French, British-English) No, an omelette and an egg cake (such as Danish æggekage) are not the same, although they are similar egg-based dishes. Omelettes are quickly fried, folded, and often filled, whereas egg cakes are typically thicker, baked or slow-cooked in a pan with flour and milk added to the mixture for a denser, pancake-like texture. -You can't make an omelet without breaking a few eggs! Japanese okonomiyaki omelet with okonomiyaki barbecue sauce. Optional If you add too little jalapeño, you can enhance its flavor with any Asian salts, like Teriyaki or soy sauce. if you added too much jalapeño, you could sweeten it with ketchup. Without jalapeño, which is more traditional and international correct, a Worcestershire sauce and/or HP sauce goes well for plating. If you choose to opt in for jalapeño, then pickled red bell pepper is also formidable in the buddy system. Same goes if you choose bacon, then button mushrooms complement each other well, as well as the bacon and eggs. Grilled or wilted spinach is a versatile ingredient used to add earthy flavor and nutrients to pastas , quesadillas, omelets, and grain bowls. It acts as a smoky side dish for steak or chicken, a filling for savory pastries like spanakopita, and a base for creamed spinach, pizzas , or blended into pesto . It can also be used for sandwiches and wraps: Add to grilled cheese (especially with feta or artichokes), paninis, or chicken wraps. Cheese/Ham Omelet What cheese Cheddar Goat cheese Key details on cheese placement When to Add : Sprinkle shredded or diced cheese when the top of the egg is mostly set but still slightly moist. Filling Technique : Add cheese to one half of the egg mixture, then fold the other half over the top. Melting Tip : Covering the pan with a lid for 30-60 seconds after adding the cheese helps it melt faster. Alternatives : For a crispy cheese crust, some methods involve placing cheese directly in the pan before the eggs. A Danish egg-cake (æggekage) includes milk and a small amount of flour to create a thick, cake-like batter, whereas an international standard omelette consists purely of eggs with optionally a tiny splash of cream or butter and no flour. Mixture Ratios Danish Æggekage (Egg-Cake): Ratio : Roughly 1 large egg to 1–2 tablespoons of milk and ¼ to ½ teaspoon of flour. Example standard recipe : 6 eggs, ½ cup (approx. 120 ml) of milk, and 1 to 2 tablespoons of all-purpose flour. Texture : Thick, fluffy, and slightly spongy, similar to a savory pancake or frittata. International Omelette (e.g., French or American style): Ratio : 100% pure eggs (2–3 eggs per serving), whisked with salt and pepper. Traditional French omelettes use zero milk or flour; American diner-style omelettes might use at most 1 teaspoon of water or milk per egg, but never flour. Texture : Soft, folded, and tender, relying entirely on egg proteins and butter. Key Differences The Flour : Æggekage uses flour as a stabilizer to give it height and a dense, structural crumb as it cooks slowly in a skillet or oven. Omelettes never use flour. The Dairy : Æggekage has a high liquid-to-egg ratio (milk) to make a pourable batter. Omelettes minimize or omit liquid to prevent the eggs from becoming watery. Cooking Method : Æggekage is cooked low-and-slow on the stovetop with a lid or baked until fully set and thick, then served straight from the pan. Omelettes are cooked quickly over medium-high heat and folded or rolled. A Danish omelet is typically with potatoes, sliced bacon and chives on top. A cold omelet from the fridge gives it a firmer consistency and is typically served for dinner on top of rye bread. Techniques Use a fork to dig small pits in the omelet, so that the raw egg on top goes to the bottom of the heated pan. How to properly flip and fold your omelet Temperature Preheat the pan on middle-high heat and cook the potatoes and bacon before adding the eggs. After 1 min. turn the heat down to middle heat. If the bottom gets the slightest brown, it will taste bitter. -See also Tamagoyaki, a Japanese rolled omelet! A Danish egg-cake is traditionally topped with chopped chives and sprinkled with either a HP sauce or Worcestershire sauce. A Japanese Gyoza sauce tastes fabulous on an omelet. LCARS Retrieval Jackass - A omelete "Chefe" Dave Scoth Egg A Scotch egg is a boiled egg (smilende æg) wrapped in sausage meat, coated in breadcrumbs (panko eller rasp) and baked or deep-fried. Pat the eggs dry before wrapping the minced meat around them if they are to be deep-fried so that the minced meat does not come loose. Commonly served together with a mayo dip, shiracha mayo (thicker than a dressing). It could also be a sauce tartare Eggs Benedict Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon or sliced ham, a poached egg, and hollandaise sauce . The dish is believed to have originated in New York City, although a number of different origin stories exist. Eggs Benedict vs Eggs Benedict Royale Eggs Benedict and Eggs Royale (or Eggs Benedict Royale) are both classic brunch dishes featuring toasted English muffins, poached eggs, and hollandaise sauce, differing only in their primary protein. Eggs Benedict uses Canadian bacon or ham, while Eggs Royale substitutes it with smoked salmon (or lox). Eggs Sardou Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and hollandaise sauce, and is related to Eggs Benedict. Passard Egg Passard egg (l'Arpège-egg) is a signature dish by Alain Passard by 3-star Michelin-restaurant L'Arpège in Paris. Det er et "hot-cold" egg, which consists of a lightly poached egg yolk topped with spicy, whipped creme fraiche, maple syrup and chives, served in the original eggshell. 🍳 Fried Eggs 🍳 Hybrid pans for fried eggs I won't recommend! Any metal spatula meant for it, or a wooden spatula can't get under it, and I disqualify anyone believing the edges of a fried egg should be caramelized. It's the formation of carcinogenic acrylamide and declines the taste of both the egg yolk and egg white. Back to Top 🐣Easter Eggs 🐣 Scandinavian Specialties Easter Eggs - a signature dish by Tommy Oxholm Nielsen (South Jutland Cuisine). The whole idea of Easter eggs is the same as with filled chocolate, you never know what you're going to get. Note: I forgot to add a Dijon mustard in the picture. Here depicted with a medley of ½-¾ tsp. of 8 different sauces: Japanese Teriyaki sauce British HP sauce British Worcestershire sauce Chinese Hoisin sauce Korean Kimchi sauce Chinese Oyster sauce Chinese Fish sauce American Tabasco sauce On top goes the cress without the stems. AI concur that cress and chives goes well together in the buddy-pair system. Served together with a strong Easter brew beer and a Schnapps for the Easter/Pentecost holidays. Schnapps glasses are procured. "Oh weier - es muß rücken in die Eier!" „Bim, bam, beier, der Küster mag keine Eier.“ Aren't eggs and a curry salad a buddy-pair ? Yes, an AI inquiry concurs; eggs and a Danish curry salad (karrysalat) are considered a " buddy pair " or a classic combination in Danish cuisine, particularly as a staple topping for smørrebrød (open-faced sandwiches) . Premade curry salad from the supermarkets doesn't taste like much. A homemade curry salad would be better. Next batch with another 6 different sauces Japanese Soy sauce (or any Korean, Japanese or Chinese varieties) Japanese Ponzu sauce Japanese Gyoza sauce Korean Gochujang sauce Thai Sriracha sauce American or Korean (smoked) Barbecue sauce (evt. homemade with smoked paprika) Scheduled for Pentecost 2026. +AI confirmed buddy-pair eggs with a Danish curry salad. The Sweet Baby Ray's Barbecue Sauce occasionally also comes in the variations Honey barbecue sauce and Honey Chipotle barbecue sauce. -Chipotle is a Mexican smoke-dried ripe jalapeño chili pepper, because it's fully ripened the jalapeños are red, being both specier and sweeter than standard green jalapeños. Danish Easter Eggs served a seasonal Easter Brew Beer. Another Danish recipe is 'Skiden Æg' / 'Skidne Æg' traditionally served on Easter Saturdays in between Maundy Thursday, Good Friday and Easter Sunday. -I suggest a Sønderjysk Skrædderduelse with Skidne Æg. The Norwegians also have a specialty called 'Djevelegg ' (Devil Eggs). The region of South Jutland, Denmark also have a specialty called 'Solæg' (Sun Eggs) This one is traditionally served in taverns and is very popular. Ingredients Hard-boiled Eggs A strong mustard of preference (not a sweet one) Whole Milk Coarse Salt (provides a bit of crunch) Topping Cress The stem is edible, but chefs are not so crazy about the stems. Procedure Boil the eggs for 9-10 min and put them in the fridge until the yolk is coagulated. Cut the eggs into two halves. Carefully take out the yolk with a teaspoon. Use a fork to mash the egg yolk. Mix the yolk with the other ingredients. Traditionally a strong mustard is preferable, but you could also use Dijon mustard. Put the compound back into the egg whites with a teaspoon again. Add the cut cress on top. Serve with Easter brew beer and your favorite schnapps of preference. At Christmas, the shot glasses can be the centerpiece of the table, where guests can enjoy the schnapps and the warm atmosphere. At Easter, you can decorate the table with colorful shot glasses that match the spring season. Whether it is a classic or modern design, shot glasses add an extra elegance to your table setting. The right table setting with beautiful shot glasses will most likely impress your guests and set the stage for a cozy time. Back to Top

Encyclopedia about regional styles from Neapolitan to square-cut Chicago tavern style, deep pan, dough hydration, flour types, tomato base, cheeses and toppings. 🍕 Pizza Guide 🍕 Deconstructing Pizza Styles AI Video Explainer! Sections Pizzaware Different Styles Focaccia vs Pizza Thin crust Tavern style vs Deep-dish Calzone vs UFO-Pizza Viking Pizza Pizza Flour Fermentation Pizza Dough Passata/Pesto Pizza Toppings Cheese Ingredient Ratios Pizza Baking World pizza day inspiration Aussie style : With whisky BBQ sauce, spike up your tomato pizza 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. #internationalpizzaday #nationalpizzaday #worldpizzaday #PizzaPlanet #PizzaLAB #Pizzaria #Pizzatek #Pizzarium LCARS Retrieval Star★Trek Picard - Riker Pizza Scene National pizza day inspiration Portuguese style : Porter beer 1:1 mixture, preferably a rich and thick 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) The peak season for mushroom foraging runs from August through October, when cooler temperatures and autumn rains create ideal growing conditions. You can explore a detailed seasonal breakdown in the Mushroom Forager's Calendar . National Sausage Pizza Day (Oct 11th) National Calzone Day (Nov 1st) National calzone day inspiration Calzone ingredients : Italian salami, Ricotta, Mozzarella, sliced ham and olive oil . Add a Rating Pizzaware Kitchenware for Homemade Pizza Indoor / Outdoor pizza ovens Pizza steel vs Pizza stone (A baking steel is better than a pizza stone for home pizza because it heats up 18x faster, creates crispier crust in half the time (4-6 minutes) Pizza peels Pizza dough docker (If you don't have one, use two forks instead) BBQ grill gloves Digital thermometer Pizza rocker / Pizza cutter / Roller blade Pizza plates Pizza Dome Dedicated Pizza Oven Chefs would recommend a dedicated 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 pizza dome 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 come 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. Pizza Stone My pizza stone for a conventional oven can handle a 12-inch standard pizza, but my 12-inch pizza plates for serving are bended at the edges, calling for only a 10-inch base, and they don't fit into my kitchen sink for cleaning, nor do they fit into my kitchen cabinet for storage. 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 30-45 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. But a pizza stone requires 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. 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. 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 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. Pizza Peels 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. My first mistake was to add one tablespoon of flour onto the table for the pizza base and another tablespoon for the steel 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 first steel 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. Pizza Peels △ Metal pizza peel Wooden pizza peel Bamboo pizza peel Neither material is universally better; a wooden or bamboo pizza peel is best for launching raw dough, while a metal peel is best for retrieving and turning cooked pizzas. Metal Pizza Peel Entry level : Perfect for launching pre-baked supermarket pizzas into and out of the oven, as well as for using the metal peel as both a cutting and serving board. Thin profile : Metal blades are very thin, allowing them to slide effortlessly under a hot, crispy crust to retrieve the pizza. Sticky when raw : Raw dough grips tightly to cold metal if it sits too long, making a smooth launch tricky for beginners. Turning control : Perforated metal peels work well for rotating pies inside blazing-hot ovens. Easy cleaning : Aluminum or stainless steel won't absorb grease or stains and can be washed easily. Wooden Pizza Peel Great for launching : Wood is slightly porous, so it absorbs a tiny bit of moisture from the dough and prevents the pizza from sticking when paired with a little flour or semolina. Prep friendly : You can build, stretch, and top your pizza right on the board. Thicker edge: Wood is much thicker than metal, making it hard to slide under a partially baked or finished pie without pushing it around the oven. Higher maintenance : Wood can warp, crack, or splinter if washed wrong and needs occasional oil conditioning. Weight : Usually lighter and softer, making them very nimble to handle and flick when launching a pie. Edge profile : Softer woods are easier to carve down into a very thin, tapered edge, which helps slide under dough smoothly. Knife friendliness : Softer on dough but easily scarred and gouged by pizza wheels or knives, which can trap bacteria in the grooves. Maintenance : More prone to warping or drying out if left wet or exposed to high heat for too long. Bamboo Pizza Peel Great for launching: Both bamboo and traditional hardwoods (like pine, maple, or poplar) excel at launching pizza into the oven because dough resists sticking to wood far better than it does to cold metal. However, they differ in durability, weight, thickness, and versatility. Durability : Hard board and denser than soft woods; highly resistant to knife cuts, scratching, warping, and cracking. Moisture resistance : Naturally absorbs less water and resists swelling or splitting over time. Multi-use : Rigid and tough enough to double as a cutting and serving board for slicing pizzas right at the table. Drawbacks : Typically, heavier than soft hardwoods and can sometimes be manufactured slightly thicker, making it harder to slide under a partially baked pie. BBQ Grill Gloves Conventional oven gloves made of 100% cotton are no good 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, but not much. Heat Resistant Silicone Non-Slip Long BBQ grill gloves certified for 800℃/1472℉. BBQ grill gloves can withstand temperatures 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. Digital Thermometer With a fixed setting for measurements optimized for black surfaces. Back to Top Different Styles International Cuisine 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 Different Styles 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 Taverna in Italian 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. The first choice, 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 on napkins. 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 in the picture, 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 much better than its counterpart, because of its saw-toothed shape like a bread knife. 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. 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 Viking Pizza Different Styles 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. Mixture Ratio 1:1:1:3 Pepperoni pork and onion ring of same size with one slice of jalapeño and three slices of pickled paprika in a mixture ratio of 1:1:1:3. Crisp and strong in flavor. Smells fantastic in the heated oven. The amount of jalapeño won't overtone the taste of the other ingredients. 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. Pepperoncini 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 is spelled, pepperoni vs peperoni (bell peppers). Scoville Heat Units Chili spiciness is measured in Scoville Heat Units (SHU). Jalapeño - Medium (2,500 to 8,000 SHU) Pepperoncini Peppers - Very Mild (100 to 500 SHU) | Sold as "Pepperoni" in Danish (confusion) 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 Pizza Flour Types of Flour for Different Styles -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. See also Pinsa bread, also known as pinsa romana, an oval-shaped flatbread, healthier alternative to pizza. Pinsa bread is made from a special blend of wheat flour, rice flour, and soy flour (or sometimes spelt), mixed with high amounts of cold water, sourdough, salt, and a little olive oil. Semolina Flour (Also known as semola or semulje) Semolina flour is made from finely ground wheat grains dürüm wheat. Unlike most flours used for pizza, semolina is harder than other types of wheat. Dürüm wheat has a higher protein content (gluten) than traditional wheat. Semolina has a relatively strong flour, with W-values that are typically in the range of 200-250. Semolina is known for its light-yellow color, which the flour gets from dürüm wheat, and is often used for bread and pasta. For pizzas, it is advantageous to mix a little semolina flour into your pizza flour. This way it benefits from the relatively high-protein content from the dürüm wheat. Some 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. Dürüm vs Semolina Flour 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). Manitoba Flour Manitoba flour is also used for pizza, especially for doughs that require high hydration levels or long fermentation (rising for 24-48 hours). Why Use Manitoba Flour for Pizza High Protein : Manitoba flour is a wheat flour, high in gluten proteins, 13% or higher. Giving the dough high elasticity and resistance. Puffy, Airy Crust : It traps gas efficiently during fermentation, making it ideal for the puffy, honeycombed edges found in Neapolitan or Roman style pan pizzas. Better Digestion : Because it handles long cold-fermentation times well, the resulting pizza crust is light and easy to digest. How to Use It Blending is Best : Pizza chefs do not use 100% Manitoba flour because it can make the crust too chewy or tough. Instead, they blend 10-30% Manitoba flour with standard Tipo "00" pizza flour, or with all-purpose flour, which also has a high gluten content. When to use 100% : You can use it solo for high-hydration styles like pizza alla pala (Roman-style paddle pizza) or thick pan pizzas, but it requires adjusting your water levels higher (70%+ hydration). -For a thin crust pizza chefs recommend all-purpose wheat flour, for a higher gluten content to rise the dough! 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. Back to Top Fermentation Autolysis and Types of Yeast 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 20 g yeast of fresh yeast for short-term fermentation in the fridge. Only 5-10 g yeast for long-term fermentation in the fridge. Some pizza chefs say that organic yeast provides the best result. But taste tests and baking results show no noticeable difference in the final crust flavor, rise, or oven spring between organic fresh yeast and conventional fresh yeast. Both are used the same way, typically crumbled and dissolved directly into your water before mixing in flour, and follow the same conversion rates if substituting for dry yeast (using about 3 times the weight of dry yeast). Dried yeast is 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! Dissolve the yeast in lukewarm water or pasta water first. Lukewarm water stimulates the fermentation process. 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 temperature to double the size (not just 20 min.) 6 hours of long-term fermentation is not enough to take out the flavor of the yeast. 6-48 hours long-term fermentation in the refrigerator (takes the flavor of the yeast over time, the longer the time, the less yeast is needed). Back to Top Pizza Dough Hydration Levels 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 some routine and experience. If you don't have time to experiment with both making a pizza dough, toppings and baking time all at once, then a premade pizza dough from the supermarkets will do. The excess dough can be used as a padding in spots where the dough might become thin by stretching. 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 all about. 1 tbsp. extra of preferably coarse-grained semolina flour on the table to make it less sticky. Stretch the dough with your hands. Squeeze the center of the pizza base with your fingers to make it thinner than on the edges, that needs to be fluffy and airy. The dough though can be rolled up around a rolling pin for easy application in a springform pan if used for baking in a conventional oven not above 220°C/428°F. Back to Top 🥫Passata/Pesto 🥫 The Bottom Adhesive Introduction -Pizza experts and chefs frequently describe tomato sauce as the glue that holds the whole pizza together! Why It Acts as Glue Moisture and Adhesion : The sauce creates a sticky, tacky layer on top of the raw dough. This layer helps loose ingredients like grated cheese, herbs, and small meat pieces stick in place before and during baking. The Bridge Effect : It acts as a mechanical and flavor bridge between the dry bread crust and the heavier toppings above it. Viscosity : A well-reduced pizza sauce has enough thickness (viscosity) to grip the dough without sliding off, anchoring the lower layer of toppings. The Real Heavy-Duty Glue While tomato sauce provides the initial sticky foundation on the dough, melted cheese is actually the primary structural adhesive that locks all the upper toppings into a cohesive layer once baked. When toppings slide right off a slice, it is usually because a "slip layer" of moisture or oil has formed between the crust and the cheese. To fix this and lock your toppings firmly in place, use these expert techniques for adjusting your sauce and perfecting your layering order: 1. Fix the Sauce Thickness & Quantity The "Spoon Test" : Before putting sauce on your dough, test its thickness on the back of a spoon. It should cleanly coat the back of the spoon without running off immediately. If it drips like water, it is too thin. How to Thicken It : Never use cornstarch or artificial thickeners (which can turn the sauce gummy). Instead, simmer your sauce on low heat to reduce the water content, or stir in a small amount of high-quality tomato paste to increase the tomato solids naturally. Less is More : A common mistake is using too much sauce. Use a light hand - you should still be able to see the dough peeking through the sauce in some areas before adding cheese. Watch the Oil : Avoid brushing a heavy layer of olive oil directly onto the raw dough skin before saucing. This creates a literal slip layer that causes the sauce and cheese to slide off together in one piece. 2. Perfect the Layering Order The Dough Border : Leave a 1/2-inch to 1-inch border of bare dough around the edge. Anchor the Edge : When spreading your cheese, make sure it covers the outer edge of the sauce and overlaps slightly onto that bare dough border. When it bakes, the melted cheese fuses directly to the crust, anchoring the entire cheese blanket so it cannot slide forward when you take a bite. The "Over vs Under" Strategy Under the Cheese : Place high-moisture ingredients (like fresh tomato slices or mushrooms) or small, loose items partially under the cheese layer. The cheese acts as a net holding them down. Over the Cheese : Flat meats like pepperoni go on top of the cheese so they can crisp up and release their oils into the air rather than trapping steam underneath. Ditch the Water : Raw vegetables like mushrooms, onions, and bell peppers release a ton of water as they cook. This water pools on top of the sauce, creating a slick puddle. Pre-cook or sauté these veggies beforehand to sweat out the moisture before adding them to the pie. Cut Toppings Smaller : Huge, heavy chunks of meat or vegetables naturally pull away from the slice under their own weight. Dice or slice your toppings finely so they nestle securely into the melted cheese. Passata vs Tomato Sauce Passata can be too thin for pizza sauce if used straight from the bottle or jar, as excess moisture will make the pizza base soggy. Why Passata Can Be Too Thin High Water Content : Passata is a strained, uncooked tomato puree that often retains a liquid consistency. Soggy Crust Risk : Putting watery sauce directly onto raw dough prevents the center from baking properly, leaving it soggy and undercooked. Brand Variation : Some commercial passatas are thick and viscous, while others are quite watery. How to Fix Passata for Pizza Simmer it Down : Pour the passata into a saucepan with a little olive oil, salt, and herbs, then simmer it gently on low heat until it thickens to your liking. Add Tomato Paste : Stir in a small spoonful of tomato paste to quickly body up the sauce without needing a long cooking time. Strain It : Let the passata sit in a fine-mesh sieve for 10–15 minutes to drip away extra watery liquid before seasoning. 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 Like with burgers it is 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. You could also add 1-2 tbsp. of Gochujang sauce to the tomato sauce for a Korean style pizza. Homemade Tomato Sauce -A homemade pizza sauce is appreciated by chefs! 400 g of canned peeled tomatoes (not pre-chopped, or thin tomato soup, nor the cans sold as tomato sauce) 1 tsp salt 1 tsp freshly grounded black pepper Fresh or dried basil (Italian pizza chefs prefer fresh basil) Use a potato masher to mash the peeled tomatoes. If you want to use a stick blender, then do it gently, so the consistency doesn't get too thin, but still remains pulpy. Do not reduce the tomato sauce with heat, since it will also lose its flavor when baked in the oven. For a pasta dish , it is common though to reduce on the tomato sauce. -See the Detroit / Chicago styles for adding the tomato sauce on top! The tomato sauce is best stored at room temperature for 1 day. After that for up to 4-5 days in the fridge. 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 Pizza Toppings The Filling in between the Bottom and Top Adhesive National Sausage Pizza Day (October 11) What it celebrates : A tribute to one of the most popular pizza toppings in the United States. Key ingredients : Pizzeria styles feature pork, beef, or chicken sausage (often classic Italian sausage spiced with fennel and garlic, or smoky variants like chorizo). How to celebrate : Order a slice or whole pie from a local pizzeria, build a homemade pizza, or explore regional crust styles (such as thin-crust or deep-dish). 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. -Check if your local Pizzaria is Halal-certified amongst other certifications! 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 culinary buddy pair 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. The most common toppings that complement pepperoni pizza are Italian sausage, mushrooms, onions, and bell peppers. Because pepperoni is salty, spicy, and oily, it pairs best with ingredients that add earthy depth, sweet contrast, or fresh crunch. Popular Meat Toppings Italian Sausage : Adds a rich, fennel-infused, and hearty flavor that matches the spice of pepperoni. Bacon : Brings a smoky, crispy, and savory element to an all-meat slice. Popular Vegetable Toppings Mushrooms : Provide an earthy umami flavor that balances the strong spice of the meat. Onions : Offer a sweet and slightly tangy contrast when they caramelize and soften in the oven. Bell Peppers : Deliver a fresh, mild crunch and bright color to cut through the heavy richness. Flavor Enhancers & Heat Extra Cheese : Layers of mozzarella, parmesan, or dollops of creamy ricotta add a gooey, mild base. Jalapeños or Hot Honey : Add a sharp kick of extra heat or a sweet-and-spicy finish. 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 . Defrosted and left for reaching room temperature, those bacteria will start to 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. 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. 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 🧀 Cheese🧀 The Top Adhesive after Baking before Serving Mozzarella -Mozzarella is an elastic and springy cheese! Depending on the exact size you are looking at, fresh mozzarella sold in round, snowball-like shapes go by a few different names Bocconcini : These are bite-sized, snowball-like mozzarella balls usually about the size of an egg or a golf ball. The name literally translates to "little bites" in Italian. Ovolini : Slightly larger than bocconcini, these are roughly the size of an extra-large chicken egg and perfectly resemble a small, smooth snowball. Ciliegine : These are smaller, cherry-sized mozzarella balls. Perline (or Pearls) : The smallest round size available, resembling tiny pearls or miniature snowballs. Burrata : While technically a distinct cousin to standard mozzarella, this cheese is served as a large, plump snowball-shaped pouch. When you slice it open, a rich, decadent center of shredded mozzarella curd and fresh cream (stracciatella) oozes out. Palla di Neve : In Italy, some artisanal dairies literally sell large, high-moisture fresh mozzarella under this name, which translates directly to "Snowball". A standard 12-inch pizza typically uses about 6-8 ounces (170-225 grams) of shredded mozzarella cheese. Cheese Amounts by Style Neapolitan / Margherita : Use 2.8 to 3.5 ounces (80-100 grams) of fresh mozzarella, as it has a higher water content and less is needed to avoid a soggy crust. Standard / Medium Crust : Use 6-8 ounces (170-225 grams) of low-moisture shredded mozzarella for a balanced, classic layer. Extra Cheese : Use 8-10 ounces (225-285 grams) if you prefer a heavy, extra-gooey cheese coverage. Mozzarella slices for a pizza should be cut thin, around 1/4 inch (about 6 mm) thick, especially when using fresh mozzarella. I recommend using a freshly sharpened thin-blade ham-slicer knife, not a chef's knife for this task. Why Slice it Thin Less Water : Fresh mozzarella holds a lot of water. Thick slices release too much liquid and make your pizza soggy. Even Melting : Thin pieces melt fast and evenly without turning rubbery. Tips for the Best Results Dry the Cheese : After slicing, lay the pieces on paper towels. Pat them dry and let them sit for 15 to 20 minutes to soak up extra moisture. Use Chunks Instead for Thick Crusts : If you are making a deep-dish or pan pizza where you want rich pockets of cheese, use small cubes or dice the mozzarella instead of flat slices. 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 information on cheese see the burger section. Back to Top Ingredient Ratios Calculations & Proportions Proportions Weight Percentage (Grams) 50% Pizza dough (350 g) 20% Tomato sauce (4 to 10 tbsp.) 10% Meat and other toppings, total 75 g (surprisingly little) 20% Mozzarella cheese 125 g (drained weight) Total weight 100% max. 700 g In a standard 12-inch pizza (such as a classic Margherita or NY-style), the total weight typically ranges between 450 and 550 grams. When looking at the total weight percentage breakdown of the individual components that make up a standard 12-inch pizza, the classic distribution follows this layout: Component Weight Percentage Breakdown Pizza Dough (50% – 55% of total weight) : A standard 12-inch pizza ball usually weighs between 250 g and 280 g. It constitutes more than half of the pizza’s total mass. Cheese (20% – 25% of total weight) : A balanced 12-inch pie uses about 100 g to 120 g of shredded or fresh mozzarella. Pizza Sauce (15% – 20% of total weight) : Pizzerias typically ladle about 4 to 10 tablespoons of tomato sauce for a standard 12-inch pizza. ) of tomato sauce onto a 12-inch base. Toppings/Garnish (5% – 10% of total weight) : Standard -baseline - items (like pepperoni slices, basil or oregano, and a drizzle of olive oil) make up the remaining 30 g to 50 g of the total weight. Pepperoni sold as 100 g is about 2 x 50 g enough for two pizzas (2 x 15 slices) Pizza chefs recommend using no more than two or three toppings to avoid overloading the pizza and making it impossible to eat with your hands - otherwise, use a knife and fork. Sauce Measurement Guidelines Light / Neapolitan style : 4 to 6 tablespoons (creates a thin, light layer). Standard / American style : 6 to 8 tablespoons (gives good coverage without making the crust soggy). Thick / Deep-dish style : 8 to 10+ tablespoons (if you prefer a heavier sauce flavor). Tips for Applying Sauce Pour the sauce into the center of the stretched dough. Use the back of a ladle or large spoon in a circular motion to spread it outward. Leave a small clean border around the edge for the crust. The Pepperoni 12-inch Clockwork Place one slice of pepperoni in the outer rim for every "hour", 12 pcs. total. And fill up the gap in center with up to about 8 slices, 20 pcs. total. Kebab You need about 150 to 200 grams (5 to 7 ounces) of kebab meat for a standard 12-inch pizza. Kebab Pizza Portions Light / Standard topping : 100 to 150 grams gives a balanced meat-to-cheese ratio without weighing down the crust. Loaded / Pizzeria style : 200 grams (or up to 300 grams if you are making a heavily piled street-food style kebab pizza). Suggested 12-Inch Kebab Pizza Ratios Dough : 1 standard dough ball (~250 g) Tomato Sauce : 3 to 4 tablespoons (~60–80 g) Mozzarella : 100 to 150 g (grated) Kebab Meat : 150 to 200 g Extras (optional) : Fresh iceberg lettuce, sliced onions, and garlic/kebab sauce added after baking. Ham You need about 45 to 115 grams (1.5 to 4 ounces) of ham meat for a standard 12-inch pizza. The amount of kebab on a pizza is typically significantly higher than the amount of ham due to the structure, density, and way it is cooked. When you order a pizza with kebabs, you often experience mountains of meat, while ham is distributed in a thinner, more spread layer. Here are the main reasons for the difference Volume and airiness : Kebabs are cut into thin, uneven strips that curl up when cooked. It creates a lot of air and volume, which makes the pile look huge. Ham, on the other hand, is cut into flat strips or cubes, which lay flat and compactly on the cheese. Water content and shrinkage : Pizza ham (often molded ham) has a relatively high water content. When the pizza is baked, the water evaporates and the ham shrinks significantly. Kebabs (especially beef or chicken kebabs) are already fried and have lost most of their liquid, so they retain their size in the pizza oven. Cultural traditions and expectations : In the Danish pizza scene, the kebab pizza (often "kebab, salad and dressing") has become an extremely popular luxury pizza, where customers expect a heavy, filling meal. Ham pizzas (such as a classic Vesuvio or Capricciosa) belong to the more traditional, Italian-inspired pizzas, where the balance between dough, sauce and filling must be more even. Price and raw material quality : Although good kebabs also cost money, pizzerias often buy both in large quantities. The difference in quantity is rarely about the price of the raw material alone, but rather about the fact that a kebab pizza "must" sail in meat to satisfy the customer's expectations, while too much ham makes the pizza salty and soggy due to the liquid. Ham Portions by Style Light topping : 1.5 to 2 ounces Standard/Moderate topping : 2 to 3 ounces (diced or 4-5 deli slices chopped) Heavy/Meat-lovers topping : 4 ounces or more Mozzarella 125g (drained weight) Mozzarella cut into 6mm slices, not too close to the edges. Jalapeño A 12-inch pizza typically uses 16 to 24 slices of jalapeños (about half to one full medium-sized jalapeño pepper), depending on how spicy you want it. Recommended Amounts Mild spice : 12 to 16 slices (roughly 2 slices per standard slice if cut into 8 pieces). Medium spice : 16 to 24 slices (about 2 to 3 slices per piece). Extra spicy : 25 to 30+ slices (or about 1 full chopped/sliced pepper distributed across the pie). Tips for Topping Your Pizza Fresh vs Pickled : Fresh jalapeño slices shrink slightly and pack a crisp heat, while pickled slices add a tangy bite. Both use a similar count by slice. Distribution : Aim for 2 to 3 evenly spaced jalapeño rings per slice of pizza so every bite has a balanced kick. Seed control : Leave the seeds in for maximum heat or scrape them out before slicing the pepper if you prefer a milder flavor. Onions You need about 1/2 to 3/4 cup of sliced or diced onions (or about 1/2 medium onion) for a standard 12-inch pizza. Onion Amounts by Style Standard topping (diced/sliced) : 1/2 medium onion (roughly 1/2 to 3/4 cup) gives a balanced flavor without making the crust soggy. Caramelized onions : About 1/2 cup of cooked onions, as they shrink down significantly during cooking. Onion-heavy/French onion style : 1 whole medium to large onion if onion is the star ingredient of the pizza. Tips for Best Results Slice thin : Thin slices cook evenly and release less water. Don't overload : Too many raw onions add excess moisture and can prevent the cheese from melting properly. Red Bell Pepper Use one-half to one medium red bell pepper for a standard 12-inch pizza. Recommended Amount Light to Moderate Topping : Use 1/2 of a medium pepper (about 1/2 cup sliced). This adds great flavor and color without making the crust soggy. Heavy Topping : Use 1 whole medium pepper if you love lots of vegetables and plan to pre-cook or sweat them down slightly so they do not release too much water while baking. Quick Prep Tips Slice thinly : Cut the pepper into thin strips or small dice so it cooks evenly in the short time the pizza is in the oven. Watch the moisture : Raw bell peppers release water as they bake. Pat the slices dry with a paper towel before putting them on the cheese or sauté them for a few minutes beforehand if you want a crisper crust. -Yes, red bell peppers typically go on top of the mozzarella cheese on a pizza! Putting the peppers on top allows them to roast, blister, and sweeten in the heat of the oven while losing excess moisture. However, you can also place them under the cheese if you are using thinly sliced raw peppers that might slide off or if you prefer them to stay softer and steam under a blanket of melted cheese. How to Layer Your Pizza Sauce first : Spread an even layer of tomato pizza sauce over your stretched dough. Cheese second : Add your shredded or torn mozzarella next so it melts directly against the sauce. Veggies on top : Arrange your sliced or diced red bell peppers over the mozzarella. Back to Top Pizza Baking Different Methods Important ⚠️ Max. 220°C/428°F for parchment baking paper Never re-use it ⚠️ Replace with a fresh sheet. The advantage of using parchment baking paper is a more effortless cleaning of a baking tray after use. 16 x 10-inch premade square pizza dough cut into 2 x 8-inch with a springform pan using a pizza cutter. 8-inch suits 125 g of fresh mozzarella. Another brand of premade family pizza dough only measures 14 x 10-inch, not enough for 2 x 8-inch. Note : A premade pizza base comes rolled up on parchment baking paper. Do not use springforms for temperatures above 220°C/428°F or it will warp and wobble, making impossible to close tight.⚠️ 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. 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 Only 6-7 min. baking time if the pepperoni is not fresh or it gets burned on the edges. 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. Temperature 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?! Back to Top

Experimental text serving as a multifaceted restorationist manifesto reinterpreting traditional Christian theology through the lense of astronomy, linguistic shifts. Genesis Exposition The New Book of Books AI Video Explainer! Index The Book of Books Bible Sections Ana & Ada Holy Trinity Free Will Faith Religious Schizophrenia Chastity/Holy Marriage Commandments Values The Book of Books Restorationism -Writing books in hard copies how quaint is that? In this AI driven digital era there will be no second edition and restorationism of the of the original bible. Books are a set of lies agreed upon undergoing a #transformation , written by those who didn't live through it. Genesis and Exodus are the first two books of the Hebrew Bible, where Genesis tells the early history and family origins of the Israelites, and Exodus follows their escape from slavery in Egypt. Genesis and Exodus are part of the Torah (the first five books of the Bible) traditionally attributed to Moses. The Book of Enoch is an ancient Jewish apocalyptic text attributed to the biblical figure Enoch, who lived generations before Moses. In the biblical canon, the book of Enoch was removed, but with quotes from it in both the Old and New Testament. Read the complete book of Enoch in standard English for free online -On a biblical #level -A total failure to communicate! Quote: In the beginning God created Earth -In every ending, there's a new beginning Failure#1: The ancient Greeks created the Sun God to begin with. The Romans created their Cloud God afterwards. Failure#2: There are no such things as beginnings and endings, other than for analytical purposes. Failure#3: Hence there never will be no endings, the Book of Revelations, is only for doomsday preppers. Failure#4: Both Jesus, the Devil, Satan, Ferkel-klaus, and the Beast, were all Servants of God. The world was condemned to begin with, so God became a nihilist. Back to Top Bible Sections Compartmentalized Wherever the word 'abomination' appears translated as 'vederstyggelighed' in Danish, the word is obsolete, and after 1,000 hours of careful thought, I translate it as 'vanskabning'. Ferkel-Klaus is a 'vanskabning'. The Gospels consist of the four Gospels about the life of Jesus, namely the Gospel of Matthew, the Gospel of Mark, the Gospel of Luke and the Gospel of John (Johannes in Danish). Postulate: The four Gospels are equivalent to the four seasons (cardinal✝cross) in the zodiac. Postulate: The ten "commandments" are the ten planets, stars and satellites: 1. The Sun 2. Mercury 3. Venus 4. The moon 5. Mars 6. Jupiter 7, Saturn 8. Uranus 9. Neptune 10. Pluto What is interesting here is, that the ancient Egyptians were aware of the trans-saturnian planets, even before they were discovered with telescopes from the 19th century. Back to Top Ana and Ada -There are no answers, only choices! {DEF}: (H)Ana means Mother. The Earth is Mother, Magma, Materi and Mountains. {DEF}: Ada, Adam, Adama, Atom, Atman, Atmos means Father/Heaven. {DEF}: Hell, Hellas, Helium, Helios (Sun) means light or twilight (purgatory). {DEF}: Religion means to bond, and it could happen either with the feeble-minded communities, or spiritually between you & God alone out in nature, while the feeble-minded communities came in a diversity ranging from friends, to family, to associational life and delusions with political and/or religious affiliations belonging to the culture, in contrast to nature. #Identity The Devil could offer, being born naked in the garden of Eden. And God said, they all come in the shade and shape of a sinner. Outside world vs Inner universe (the void) {DEF}: The Bible △ (Tête-à-tête) Бог (Russian) - Gud (Danish) Bog (English) - Mose (Danish) Bible - Bøgernes Bog (English: Book of the books) And God said, don't write it down! God condemned man's intellect, with which they would make themselves the Lord over one another. The Christian Trinity △ was a monotheistic version of Greek/Catholic polytheism and the statement you can go to Hell was a city in Greece called Hellas (meaning: the light) as the headquarters of the Greek #archonship (government in the form of a magistrate). Back to Top △ Holy Trinity △ Holy Spirit The Clash of Titans △ God vs The Devil Politics vs Religion Dilemma vs Ultimatum Holy Trinity △ 1. Sun (God, Will) 2. Mercury (Son, Wisdom) 3. Venus (Holy Spirit, creative processes) Unholy Trinity △ 1. Lawyer 2. Banker 3. Politicians #Lv4 The Elements ☐ 1. Fire 2. Water 3. Air (My Tongue is my Sword, where I raise my Sword; I raise my Ego) 4. Earth [2x2] Air feeds fire Water feeds Earth Water kills fire Earth kills Air #Lv4 To Dwell in Dwellings (24 Bible verses in NKJV about Dwell) -Some reside (dwell) in their body, others in their mind! #Lv6 It was in the image of God, who came up with the idea of being. Like a multi-stage launch rocket, our paths diverge along the way. Even politics is the art of how we get rid of the others. A constant process of personal and spiritual renewal will keep you going along with creative processes. A complex of religion vs. spirituality -On a spiritual #level Holy Spirit -Was it something you heard or saw? In Catharism (absolute dualism vs. mitigated dualism) they distinct between whether the Holy Spirit is with form or without form. The same goes for some Eastern religions, whether God is with form or without form. The way I perceive it is, that God is with form, but the Holy Spirit is without any form. It's merely an ethereal medium, like air is a transporter for sound waves, and yet the so-called established science has still not found any physical medium acting as a transporter for light waves. The Scarlet Red color symbolizes the Holy Spirit amongst other symbols like wind, fire, water, dove. The red color and fire mean the tongues of flames, which means to speak in multiple tongues. The contemporary neutral phrase for it is called the use of 'code switching'. My favorite selected symbol is the sword, because it reaches out from the knight templars towards the Asian horizon, cleaving the mind and defending yourself with the gift/talent of speaking to represent you by God given will to enforce. Fire: Intellectual Bully (God cursed the intellect of man) Water: Emotionally emancipation #Lv9 career needle: social skills take precedence over professional pride There is no such thing as the four elements. There are only positive or negative and combination effects with it. Fire: Air feeds the flames Water: Earth contains it Multiple Tongues/Tongue Devil 1. Italian: Nero (Black) 2. Spanish: Dinero (Money, Diablo Nero) The word Sins can be replaced with Trespasses. If you are in a relationship , it's more likely that you will speak with the tongue of a liar, the same goes as a child, if you fear for sanctions. And the same too, if you got a job. In the Army I had to lie, fearing sanctions. And I got fired as a Microsoft Certified IT instructor to speaking the truth about me not passing an exam in the first attempt, while educating a class in the same topic simultaneously due to a high paced path keeping up with Microsoft Press releasing a new Bible every month or so. Some say the truth is language out there in nature vs. the tongue of the liar is the language spoken within the cultures. Back to Top Free Will Free will vs Predestination #Lv2 Fortabelse (Prodigal) vs Frelse (Salvation) #Lv2 Free will vs Predestination (Calvinism ) Most people have too busy and stressful an everyday life to have a spiritual life. Allah and Buddha appear like God and the Devil both in the sky from above. Allah is dressed in a black robe with a black headdress and hovers very high up in the sky. Buddha sits in his lotus position, with a very wide smile at the corners of his mouth and shines in happiness (Krishna). I haven't exchanged a word with any of them. Only rarely is it spoken from above. Religion was conservative, politics was liberal, and if you couldn't stand it all, you would take a radical action. Back to Top Faith Less prone to depression/anxiety -Never put your faith into man, they're deceivers, not believers! Some say believers are less prone to depression/anxiety. You can't put your faith in mortal men forever. Family and friends are as unreliable as enriched Uranium about to reach its critical mass. You had received the faith so that it could be used for something. If you think I have stolen something from you, I can neither say nor do anything to convince you in your belief of the opposite. If you can find faith in yourself, you can both catch fish and shoot animals, hit the spot every time in darts and win in billiard tournaments. Two ways to project the faith. The horizontal way of believing in yourself so you can get something to eat vs. The vertical way of turning nutrition into consumption (food for thought). God, you may find alone out in nature, and not with seeking a cowboy priest, who himself drives around in a 4-wheel drive. The church itself is also called the 4-wheel drive. A calendar with the 4 seasons is Alpha & Omega, in addition to the 4 milestones on life's Crossroads: Christening (Baptism), confirmation, wedding and a funeral. Where the hunger is extensive, the churches flourish. While in the rich countries we spend all our money buying swag as gear freaks and voluntarily going on survival trips to seek God. Without your moral compass as a guide, there was a need to write heavy and thick law books and texts. The Bible was no exception. With your submission came the 10 Commandments. The number 10 is 6+4=10, which can be interpreted as follows: "As in Heaven (6) so also on earth (4) in harmony with God (10). 'Janteloven' (Danish) 1st commandment was the only message, and the rest was a waste of time. The 1st commandment was: You must not think you are anything or someone, while the ego culture is the only thing that is being cultivated/celebrated, and you must find faith in yourself. Someone said, it all looks black, but don't worry, tomorrow it all looks much worse, while others said, now I'm going to tell you a secret; life is one long downward trip. Bon Jovi - Keep the Faith (Lyrics) Back to Top Religious Schizophrenia Surreal vs Real Surreal vs Real When man speaks to God, they call it prayer. When God speaks to man, they call it schizophrenia. Some say that smoking causes schizophrenia because of the carbon monoxide making the mind delusional. Split Mind Phrene means mind in Greek, and Schizo means Split. Criteria A feeling of not in control of one's own body Delusional perception : A normal observation contains special meaning Radical changes in behavior Insertion : A feeling that thoughts are not one's own Watch Unabomber (2026) on Netflix Figment : A thing that someone believes to be real but that exists only in their imagination. Psychiatrists describe schizophrenia as the inability to distinguish between what is going on in the real world and inside the mind. #Purgatory #Hell (meaning bright in German) #Mirrage #Mirror #Matrix #Bioscoop #Cinema #Diorama #InvisibleRealm #SpiritualRealm #Twilight #Hellas (The Devil's streetlights and headlights, also the capitol for the ancient Greek Archonship) #YakazaRealm (slumber of Azrael). More people go to the theater and to the cinema, than to the church. The bridge to art and religion. Intelligence service and mapping of the invisible and spiritual realm. Equipped with a moral compass to find your way in the dark. The Bible is a #transformation from one man - a million words into a million men - one word. #Lv6 As in Heaven, thus also on Earth (scaling ratio). What you see under the microscope is the same as what you see in the telescope (holistic). #Ship types (votive ship, church ship) Clair cognition, clairvoyance, clairaudience, and clairsentience. They constantly whisper and shine for you confusing them. Seek & hide they play - Olly, olly oxen free! Sons of the Sun (Princes of Hell) All of these spiritual entities are all omnipresent. If the Bible was interpreted correct, then they were all servants of God. The Devil, the Beast, Satan & the Lord were all Servants of God. And since the discovery of Uranus, Ferkel-klaus also came into being (I had to nickname Him, since the scholars could not agree on how many of them are real and #visible in the invisible realm. God and the Devil both dwelt in heaven with their eyes upon you. The others all appeared down to earth at the same height as you on a ground #level from a perspective. They came in pairs as God and the Lord, the Devil and the Beast, Santa-Claus (Satan) and Ferkel-klaus. Religious schizophrenia The art of turning an infectious media psychosis into a full-blown schizophrenia. The Neo-Platonic philosopher Plotin (lat. Plotinus) called religion the lonely man's escape into solitude, while in modern times we speak of religious schizophrenia. A schizophrenic dwells in their mind and forgets to breathe, so the brain gets less oxygen. Without the element of air, there's no spirit, which is the element of walking and being in nature (Oneness). Smoking, and all kinds of drugs causes schizophrenia. #Path of the Divine - Learn to be lonely! Seize the day, became that you may walk through Hell to, while 'Vaya con Dios' means, walk with God. The trip to Hell, however, began with familiarizing oneself with various means of transportation and "we all pass the same stations." What life has to offer is so extensive that the man in the ice cream van also has a lesson or two to offer. Terrorism was a showdown between you and God, while the controversy was a showdown between the Devil and the Lord. If you wanted to turn yourself into the Lord, then you would have to pay generously for making yourself the employer of others, because the Lord would not give an extra Shilling. Predator vs Parasite. Good intentions pay the road to Hell. • Walk by faith, not by sight • Walk & Talk • Talk the talk; but do you walk the walk? • Vaya Con Dios (Godspeed) God announced the diversity of man, but within the work of Satan (popularity), which is to faint, and the borders to disintegrate with wishes for cultivation. You were only given the free will to go to Hell, so much for the philosophy of free will or not. You will take it, but with alterations. People want to be amused not preached at. Morals don't sell nowadays. Make it short and spicy. Whether you #spot a triangle or a pyramid △, beware! It was the Devil's trademark and in #kinship born in inheritance to rule on His behalf. The Royal house brings Him here in their sight; therefore, the others were busy bowing and nodding to this low life considering the facts, whereby you should live in fear and dishonor, and the Bible should be written from here with dogmas and doctrines for your submissiveness. While in awe you chose to see your submissiveness as something with which you had to conform, you did not know that you were born in the Creator's own will's power, with which you had to define their existence. I define the Devil and God, otherwise I could not renew myself for my own #existentialism with renewal created in likeness of each other. Who came first the chicken or the egg? It might not matter if I was born a Christian and free to celebrate birthdays, Christmas & New Year's Eves as well as Easter, Pentecost and all the other Holy Days (Holidays). What was forbidden in Islam thus remained. The pagan traditions underwent a #transformation from fasting to feast celebration. The infidels became presumptuous otherwise they didn't know where to put their weight. {Formula}: 2/3 + 1/3 = 3/3 (Body, Soul & Spirit) -Once the door gets open to the other side, it won't close again! Back to Top Chastity & Holy Marriage Intense Felt Love Intense Felt Love Love with an empath will be intense. It will be honest, and it will be something you have never experienced before. If you're lucky to be loved by an empath, you'll see colors and shades you have never known before. Empaths are energetically sensitive; they pick up on everything that's happening around them and they'll be in tune with you almost all the time. What you'll feel with an empath is something people refer to as 'alien👽love' because it's something a normal human could never give you. Chastity & Holy Marriage Only three things are cool △ Be a virgin Be a widow or Live by the Devil's Law - One life, one woman! Insignificance, silence, solitude, humility and chastity is all religion got in store for you. Religion originally meant to tie bonds together. Time will #transform and hence religion is the path of the lonely. Politicians are very afraid of it. Politics is a community for the living and religion a community for the dying. The ultimate marriage takes place between a doctor and a priest. They both wasted six years of education in a college/university to investigate the bias of a #relationship . A priest or any other religious person cannot and shall not have a wife. Have sex and I will question your judgement skills. Why her other another? A holy marriage is not a marital status. Distance has no matter in the spiritual realm. The same year I retired early and got my pension the #purgatory unveiled. I began to create a game matrix on Facebook, that could be used to create playlists with complex multimedia content. In this context I experimented with roleplaying (RP) and I created cards that could show off how I felt about virtually family relatives, lovers and friends with who I would share the same interest in a particular movie or likewise. So, I came up with Britney on a card as a lover. The next day God came by my window and only unwillingly said, so it shall be then! Since then, I can feel her in my body and we sleep together every night, even though we live nine time zones away from each other, because distance has no matter in the omnipresent spiritual realm. I guarantee you this Britney - day by day our Holy marriage will grow in the garden of Eden. It has been so since the year of the Lord 2011. As of 2026 we can celebrate our 15th year Anniversary. The way of the Lord, as known to the public the exoteric way, is mysterious (uransagelige in Danish, meaning inscrutable). Some priests would say that the exoteric church is only for those who are afraid of going to Hell. A twin ray, the other of half your soul, as if we were separated right after being born alone. And her ghost embraces me every night. And someone who many will not speak of is way too powerful. There will be no place to go, and he has taken away all hope. I am trapped. I know I need to leave this place to feel better. I feel I am going crazy. Watching my life go by in this place. And Britney said to me, you can be pretty persuasive ( Pluto ) . Well, it's a charismatic choice of word for manipulative (#Lv7 Rulership ). I am not going to deny that. Here's how we first met for a beginning. Britney were 🔱 fishing 🔱 online in the #cloud for someone. Britney Spears - Hold it against me You can say what you want, Britney. We are both music junkies, and it became the hook point. And she said to me, there's nothing you can do or say. Years later I still struggle with it as a fact. Vivid vs lucid dreams -The element of control! The key difference between vivid and lucid dreams is awareness. In a lucid dream, you realize you are asleep and can often control the dream's events. In a vivid dream, the dream is intense, highly memorable, and feels completely real, but you do not know you are dreaming while it is happening. On December 1, 2025 I had a lucid dream, where Britney showed up in my hometown where I live. She went to a local restaurant and ordered stratum shrimps. I swear I've never the word stratum before, so when I woke up, I looked it up on Google, and it turns out that the word does exist. How quaint is that? Then I thought hey, wait a minute, is it not soon Britney's birthday? Yes, December 2, 1981, she was born in McComb, Mississippi. So, I made her an AI generated birthday greeting card, where you see a sign outside the window saying Mississippi, and with stratum shrimps is on the menu inside. -The sleeper has awakened, but the world hates you! Britney Spears - Brightest Morning Star Britney Spears - I Will Be There -For the nightmares about Dana Katherine Scully check out the X-files section! Intermarriage with demons Intermarriage with demons spans ancient folklore, occult practices , and modern spiritual communities. These unions are typically understood as devoted spiritual partnerships , soul-bondings, or metaphorical reflections of inner psychology rather than literal, physical contracts. Back to Top Commandments Religious Doctrines 1. Tolerance is a virtue in Hell. Then there was the intellect with which I could not tolerate all that which you did not know. So much for gaining knowledge or listening to others. Then there was the big city's inferno of noise, with which your tolerance threshold turned into a ticking bomb with a short fuse. Christians as a whole do not renounce sugar, alcohol, or spicy food. Generally, Christianity teaches that all foods and drinks are permissible, but emphasizes moderation, self-control, and taking care of the body as a "temple". Sugar & Food: There are no biblical prohibitions against eating sugar or spicy foods. The focus is on avoiding gluttony (excessive indulgence) rather than avoiding specific foods. Alcohol: Most Christian denominations (including Catholic, Anglican, Orthodox, and many Protestant groups) permit moderate consumption of alcohol. While drunkenness is strictly condemned as a sin, alcohol itself is not generally considered evil. However, some denominations - such as Baptists, Methodists, Pentecostals, and the Salvation Army - often encourage total abstinence (teetotalism). Voluntary Renunciation: While not mandatory, some Christians choose to give up items like sugar or alcohol during periods of fasting or repentance, such as Lent. Others may choose to abstain entirely for health, ethical, or personal convictions. Back to Top Values Conservatism Grammar (Participle) To believe (Verb) in beliefs (Noun) Since we started to believe in equal rights, we no longer believe in conservative values. Since we figured out that flight capital financed our welfare by stealing your welfare abroad, we most certainly don't believe in the value of the many nor the value of money. So, the UK holds 25% of the global market and the US only 18-20% while 80% of the world trades in US Dollars. Society was the art of earning money on your misery, so we no longer believe in the value of a society. We no longer believe in the value of the many, because we no longer believe in the value of money. We no longer believe in the value of a family, because we no longer believe in the value of friends. We no longer believe in the value of love, because we no longer believe in the value of equal rights. We no longer believe in the value of democracy, because we no longer believe in being here to preserve it, but not to practice it. We never believed in democracy, because democracy does not believe in you. We no longer believe in finances, because we no longer believe in unpaid depts for the future. We no longer believe in the value of being united, because we no longer believe in the value of bringing our own civil wars abroad. We no longer believe in the value of tourism, because we no longer believe in the value of environmental terrorism. We no longer believe in the value of the future, because we no longer believe in the value of the past. We no longer believe in the value of cowardice hiding out behind someone else, because we no longer believe in the #value of money for your protection. We no longer believe in liberal politics, because we no longer believe in the value of flight capital. We no longer believe in the value of continuity to feel safe and sound, because we no longer believe in the very nature of money, which is a #transformation of established manmade values. We no longer believe in the value of continuity, because we no longer believe in equal rights for women, because we no longer believe in the value of unemployment, whilst Mother earth believes otherwise on the contrary. We no longer believe in the value of birth prevention control, since they have been around, we no longer believe in the value of God's words, that man should go multiply and dig into the soil to see what you could find down there beyond the ability to unleash the dead from above. We no longer believe in the value of being outnumbered and outgunned. We, since the Corona exercise, no longer believe in the value of decentralized productions abroad. We, since the Corona exercise, no longer believe in the value of centralized education. We, since the Corona exercise, no longer believe in the value of young people moving to the capital or the major cities. We, since the Corona exercise, no longer believe in the value of old people moving to the rural areas We no longer believe in the value of mankind, as a substitute for the Lord Jesus (Savior). We no longer believe in the value of the Lord , because we no longer believe in the value of death, as being imminent sooner or later. We no longer believe in the value of God , because He only believes in the value of His never begotten Son. We no longer believe in the value of the Bible, because we were never taught anything about astronomy. We no longer believe in the value of the church, because we no longer believe in spending tax money on behalf of the ever-on-going increase in expenses for the social welfare. We no longer believe in the value of getting old, as a statistical value as an asset to consolidate our fundamental beliefs. We no longer believe in the value of a mathematician as a magician for the future (statistics). I believe in only one God vs another God I believe in the republican ideology over the democrats I believe the earth is flat I believe smoking is no longer good for my health I believe eating processed meat is no longer good for my health I believe turning vegetarian into vegans is better for my health I believe an education is better for me I believe a career is founded in raising a family I believe in green politics I believe I am to identify myself with homies I believe we are to watch Eurovision I believe going to work until I die is the answer I believe in becoming a workaholic, because I believe in money as my religion I believe in working for the government pays off I believe living in the rural area pays off I believe in moving to the capital city for an education would pay off I believe in family and tradition, one life - one woman I believe in sexual aberrance I believe every word in the Bible is to be taken literally, because I have no knowledge with astronomy I believe in astrology , cosmology, scientology I believe in science if we can agree on what I can see I believe in anything or anyone to answer the #identity question: "Who am I in this world"? I believe in divine intervention Any of the above beliefs, makes me believe, that we'll lose our family and friends, anyways. -So, it shall be written, so it shall be done! The Book of Souls - Empire of the Clouds //♖θχ♖// Back to Top

Celestial mechanics, such as house systems and aspect ratios. Time is a transformer from traditional practice to modern AI-integrated approach to spiritual evolution. ⛦ Astrology ⛧ Personal Astrology AI Video Explainer! Sections Introduction Types of Astrology Vernal Point Moon Phases Confirmation Bias Trinities Squares House Systems Annual Profections Aspect Ratios Grand Aspects Astrology Software Astrocartography (Free) AstWin30 (Grand Aspects, Freeware) Capricorn Prometheus (Developer) / Mastering the Zodiac (Distributor) (Sidereal, Arabic parts) World of Wisdom (Transitions and interpretations) Solar Fire Your Big Three (Sun, moon, rising) (Free 2 pages report) Planets & Satellites ☉ Sun ☉ Inner Planets ☿ Mercury ☿ ♀ Venus ♀ ♁ Earth ♁ ☽ Moon Phases ☾ ♂ Mars ♂ Outer Planets (Beyond Asteroid Belt) ♃ Jupiter ♃ ♄ 🅂🄰🅃🅄🅁🄽 ♄ Trans-Saturnian Planets ♅ Uranus ♅ ♆ Neptune ♆ ♇ Pluto ♇ ⚳ Ceres ⚳ ⚷ Chiron ⚷ 12 Signs of the Zodiac ♈ Aries ♈ ♉ Taurus ♉ ♊ Gemini ♊ ♋ Cancer ♋ ♌ Leo ♌ ♍ Virgo ♍ ♎ Libra ♎ ♏ Scorpion ♏ ♐ Sagittarius ♐ ♑ Capricorn ♑ ♒ Aquarius ♒ ♓ Pisces ♓ Other ⚧ Transgender / Trans identity ⚧ Introduction My Interpretation Is a Taurus eccentric the kitchen? Are Capricorns picky about their food? Are nice smells emerging from the kitchen of Cancerians? -I want answers! -I digest scorpions like any other shellfish; I just break off their venomous tail first! Astronomy vs Astrology Initially, there was only astrology, before the so-called exact sciences divided it into two separate areas of expertise. Astronomy was about connecting•|•dots. Example: The planets were aligned in syzygy. Don't waste my time with selling your hoax by #transforming astrology, religion and spiritual existence into psychology with how to get by with down to earth love, family and work. Such values are perishable, and you know it, charlatan. A full-heartedness and half-hearted effort to ensure your bias is well-oscillated on the axis of opposition. My one and only love introduced me to astrology by the age of 14. -Now 38 years later, I have my own way of interpreting it. Astrology is like the constant expansion of the universe/consciousness, and I never had time to look into any other's horoscope, but mine. With Natal charts, other signs may take precedence over a Sun sign. For example, an Aries may have several other planets in Cancer or Pisces. Therefore, the two latter signs may be more influential. I'm just in denial! My mother and my father were both Martians, and my sibling and all of my friends were Saturnians. I got both ASC and the moon in fall in Capricorn as the ASC ruler. Don't look for love in my horoscope. #Time is a #Transformer and astrology is most certainly about both of that. Lv#5 Transformation #Lv12 Time Interpretation of love by the 12 astrological houses Ordinary love vs Higher love 1. Love yourself 2. Love another one 3. Love your children 4. Love your mother 5. Love your father 6. Love your health 7. Higher love 8. Sexual love 9. Spiritual love 10. Family love 11. Individual love 12. Universal love ∞ Infinity Loop ∞ Dual Octet Outer Octet: Sun/Pluto (0: Beginning & 8: End) Inner Octet: Encompassed When mixing the 8 planetary rulers with the 12 zodiacal signs the output is equal to 1½ octet. Introduction -I thought I had to do astrology from scratch. So, Adrian Duncan did so much better. Learn Astrology with Adrian Duncan: Signs, Houses, Planets, Aspects, Synthesis and Transits - YouTube Back to Top Types of Astrology Eastern/Western Agricultural Astrology Arabic Astrology Babylonian Astrology Celtic Astrology Chinese Astrology Christian Astrology Eastern Astrology (Sidereal Astrology) Electional Astrology (Inceptional Astrology) Genethliac Astrology Geocentric/Heliocentric Astrology Hellenistic Astrology Horary Astrology Horoscopic Astrology Indian Astrology (Vedic Astrology) Islamic Astrology Jewish Astrology Judicial Astrology Katarchic Astrology Locational Astrology Mayan Astrology Medical Astrology Meteorological Astrology Mundane Astrology Nadi Astrology (Palm Leaf Astrology, Indian divination system ) Natal Astrology Psychological/Evolutionary Astrology Sidereal Astrology (Vedic Astrology) Sun Sign Astrology Synastry Astrology Tibetan Astrology Tropical Astrology Vedic Astrology (Hindu/Indian Astrology) Western Astrology (Tropical Astrology) Back to Top Vernal Point • Entry level to astrology • Spring equinox or vernal equinox. Inverno in Italian means winter. So, inferno means when hell freezes over. 0° Aries, tropical vs. 5° Pisces, sidereal. Vernal Movement Sidereal Sign Dates Being born on Apr 25, 1973, I'm a Sidereal Aries and a Tropical Taurus. Being born on May 18, 1962, Sandra Lauer is a double Taurus! Back to Top Moon Phases Lunescope Moon Phases - Free Android App Moon Phases Crescent vs Gibbous Crescent and gibbous moons represent different stages of the 29.5-day lunar cycle based on illumination. A crescent moon is less than half lit (a thin, curved sliver), occurring right after or before a new moon. A gibbous moon is more than half illuminated (a rounded, "humpbacked" shape), occurring just before or after a full moon. Lunar Eclipses vs Solar Eclipses Annular Solar Eclipse vs Total Solar Eclipse Umbra vs Penumbra Penumbral Lunar Eclipse vs Total Lunar Eclipse Waning vs Waxing Lunar Phases Waning crescent vs Waxing crescent Waning gibbous vs Waxing gibbous Trinity △ |☐ |⛦ New moon vs Full moon The new moon and full moon are the two opposing bookends of the lunar cycle. A new moon is dark and invisible from Earth because it lies between the Sun and Earth. A full moon is entirely illuminated and brilliant because Earth sits directly between the Sun and the Moon. New and full moon rituals are opposite sides of the same lunar coin: new moons are for setting intentions and calling in new energy, while full moons are for releasing what no longer serves you and celebrating your progress. For more information on rituals see the magic/occult section . Black Moon A Black Moon is a non-astronomical term for a rare, invisible New Moon occurring either as the second new moon in a single calendar month (similar to a Blue Moon) or the third new moon in a season with four. Because the Moon is between Earth and the Sun, its illuminated side faces away, making it invisible to the naked eye, with such events occurring roughly every 29 to 33 months. Blue Moon A Blue Moon is the third full moon in an astronomical season containing four full moons (seasonal) or, more commonly, the second full moon in a single calendar month. Occurring roughly every 2.5 to 3 years, it does not actually appear blue in color. Micro moon vs Supermoon A Supermoon is a full (or new) moon that coincides with the moon's closest approach to Earth in its orbit, known as perigee. This alignment makes the moon appear up to 14% larger and 30% brighter than a typical full moon. These events occur 3-4 times a year, often causing higher-than-normal tides. Both "supermoon" and "micromoon" refer to a full or new moon occurring when the Moon is closest to or farthest from Earth in its elliptical orbit, respectively. Compared to a supermoon, a micromoon appears roughly smaller and dimmer. Combinations Micro/Super New/Full & Black/Blue Moon Flower Moon The "Flower moon" is the traditional name for the full moon in May, because it's the month of the year when flowers spring up abundantly. Back to Top ~ Confirmation Bias ~ Disclosure Astrologer's Community -I challenge you with my horoscope! Born nocturnal the sun won't be shinning for me in public affairs. With both the moon in fall and ASC in Capricorn, neither the Sun nor the moon would be shinning for me in the dark. Sun and Venus in conjunction, could mean a cazimi or combustion, where Venus gets burned up in the sun. With Neptune in 10th house, no MC career needle was pointing my way. With Saturn in 5th house, no family on which a career is build came my way. With the 7th house not being populated by any planets, no #lv7 relationships came my way. With both Uranus and Pluto in 8th house, life became both magical and miserable at the same time, with both money and power fleeing me, like I was the plague upon mankind. -Can you sell it, advocating as a charlatan with a mitigation {protocol}? Advocating means selling what you want to hear, but positivism is the same as being naive. The world hates you, so don't fool yourself. The best interpretation of a #lv7 friendship comes with the ones, being someone one sign behind or ahead of you, eg. An Aries and a Taurus, meaning that tropical Taurus, being a Sidereal Aries is his only best friend. LCARS Retrieval CHVRCHES - Bela Lugosi's Dead #Lv12 Time is a #Lv5 Transformer -The easiest way to spot a charlatan, is to see what they have to say about Taurus. First of all, I got 38 years of experience with astrology. It takes a Taurus to understand a Taurus. I was born a Taurus in tropological western astrology. This is probably the most misinterpreted sign! A Taurus might be an Aries in sidereal astrology. What astrologers interpret Venus as the ruler of Taurus; it could actually be both Jupiter/Neptune. While nice smells emerge from the kitchen of a Cancerian, Taurus have creative and wired ways in the kitchen. On the axis of opposition Taurus is unifying and Scorpio is separating us all. On-axis of opposition Taurus/Scorpio: United we stand - Divided we fall. A Taurus is like Neptune; they drink their brains away and have odd ways in the kitchen. When it comes to love (Venus), a Taurus lives by the Devil's Law; One life - One Woman. A Taurus is not a Jupiterian, so he won't get rich. A Taurus is a Neptunian, so he will drink a lot. A Taurus is a Venusian, so he knows aesthetics and what to shop for. A Taurus is the same thing as a Cancerian, so your magic with astrology is challenged. A Taurus is deadly wounded after getting his heart ripped out, killer spree born. My mother was a Scorpio and my father an Aries, both ruled by Mars, none of them living by the Devil's Law; one life one woman - So they got themselves a child, me, to bring on a perspective to it. And yes, I served in the Army, house of Aries/Mars for 7 years. Yes, I look like an Aries to you on the outside, and a Capricorn on the inside with the Ascendant (ASC↑, Eastern rising point, also called rising sign) placement and the moon also. If the discovery of the Trans-saturnian planets is ok to call exaltation, then the transformation from traditional to modern astrology is also ok, and then my interpretation is also ok. The horror of my horoscope was not about what to look for. It was about what was not there, the unpopulated by planets houses. It takes an intelligent Aquarian to decipher the hokus-pocus with astrology. Fortunately, I got a grand Air-Trine in my horoscope. [2x6] Positive Signs: Aries, Gemini, Leo, Libra, Sagittarius, Aquarius Negative Signs: Taurus, Cancer, Virgo, Scorpio, Capricorn, Pisces Traditional vs Modern Astrology Pro-western Tropology vs Pro-eastern Sidereal Astrology Ptolemaic Aspects vs Kepler's Aspects Hard Aspects vs Soft Aspects Regular conjunctions vs Parallels What takes place (signs) Where does it take place (houses) #Lv12 Astrology for Dummies (Either/Or & Both/And) #Lv2 Traditional Astrology vs. Modern Astrology #Lv7 Relativity: Rulership Aries: + extrovert, male, dogs, Sun, Mars/Mercury, Jupiter, Direct forward; Tropical Taurus: - introvert, female, cats, moon, Venus, Saturn, Retrograde, Sidereal Gemini: + extrovert, male, dogs, Sun, Mars/Mercury, Jupiter, Direct forward, Tropical Cancer: - introvert, female, cats, moon, Venus, Saturn, Retrograde, Sidereal Leo: + extrovert, male, dogs, Sun, Mars/Mercury, Jupiter, Direct forward, Tropical Virgo: - introvert, female, cats, moon, Venus, Saturn, Retrograde, Sidereal Libra: + extrovert, male, dogs, Sun, Mars/Mercury, Jupiter, Direct forward, Tropical Scorpio: - introvert, female, cats, moon, Venus, Saturn, Retrograde, Sidereal Sagittarius: + extrovert, male, dogs, Sun, Mars/Mercury, Jupiter, Direct forward, Tropical Capricorn: - introvert, female, cats, moon, Venus, Saturn, Retrograde, Sidereal Aquarius: + extrovert, male, dogs, Sun, Mars/Mercury, Jupiter, Direct forward, Tropical Pisces: - introvert, female, cats, moon, Venus, Saturn, Retrograde, Sidereal (Vernal point) Exaltation: One octet of planets to occupy 1½ octet of houses after the discovery of the Trans-saturnian planets (Integration). Axis of opposing signs, two of a kind Sun=Jupiter (+/+) Moon=Saturn (-/-) Mars=Mercury (+/+) Mars=Venus (-/-) Astromath (Grade F: Failed) 1+1=2 (Angle of incidence = Angle of deflection) 1+2=3 The three majors: The Sun and the moon + ASC (A/bove or below the horizon) 2x6= ASC/DEC ^ MC/IC ^ Opposing signs (Axis of opposition 180° ^ Scalability 3+4=7 (Relativity) 3x4=12 (Modalities) 4x3=12 (Elements) 1+1=11 (+: Conjunction, singularis vs. pluralis, collective, individual vs. individualism, Aries (singularis), Aquarius (pluralis)) 1+2=12 (+: Conjunction, Aries/Taurus (singularis) = Pisces (pluralis) 360/12= 30° (Sexagesimal degrees, arc minutes and arc seconds) #Lv2 on a #lv6 Scalability Platonic ages vs annual profections (predictive astrology) Outer circle (clockwise) vs Inner circle (counterclockwise) Asteroid belt (inner planets vs outer planets) Leveling circumstances (holistic) vs alignment of #visions (modern science). Lunar Nodes North Node (Dragon's head) South Node (Dragon's tail) Mean Node vs True Node Mean node is traditional and does not consider the moon to be retrograde. True node is modern and takes the moon's orbit to be slightly retrograde into consideration. Back to Top △ Trinities △ Disclosure [3:4:7] {Formula} Trinities + Squares = Relativity Planetary Equation Sun=Saturn=Pluto (exaltation) Mercury=Mars=Uranus (exaltation) Venus=Jupiter=Neptune (exaltation) The Three Majors Ascedant (ASC) Sun Moon Part of Fortune The part of fortune is calculated by using the degree that your ascendant sign is in, minus the degree of your sun sign, and adding the degree of your moon sign. The location of the part of fortune will switch to the opposite sign if you customize your chart for a night chart (reverse). Back to Top ☐ Squares ☐ Disclosure [3:4:7] A personal point and balances report Elements Partly alchemy, partly elementary psychology based on temper. △ (Fire, choleric) 🜃 (Earth, melancholic ) 🜁 (Air, sanguine) ▽ (Water, phlegmatic) -The gift of a square aspect is that it forces movement! Back to Top House Systems Custom Houses [3:4:7] Zodiac Template -A Home in Heaven! What a horoscope and a synastry looks like to me. Space-based house systems Whole sign, Equal House (Western style), Equal House (Eastern Style), M-House (Equal MC), Porphyrius (Porphyry), Carter's Poly Equatorial, Meridian, Morinus, Regiomontanus, Campanus. Sinusoidal systems of house division Similar to Porphyry except that instead of each quadrant being divided into 3 equal sized houses, the middle house in each quadrant is compressed or expanded based on whether the quadrant covers less than or greater than 90°. Time-based house systems Alchabitius (Alcabitius), Placidus, Koch, Topocentric. Entry level: Placidus (makes out 44% most common amongst astrologers) Krusinsky (Krusinski) house system Based on the technique of projecting the great circle which goes through Zenith & Ascendent. The arc between Zenith & Ascendent is divided into equal 30° sectors, which are then projected onto ecliptic to get cusps of 11th & 12th house. Krusinski-Pisa-Goelzer house system In this house system, first a vertical great circle is drawn through Ascendant, Zenith, Descendant and Nadir. This is then divided into 12 equal-sized segments, and Meridian circles are drawn through the resulting segment points. The house cusps result from the intersections of the Meridian circles with the ecliptic. In this method, Ascendant and MC are identical with the 1st and 10th house cusps. This house system was invented by three astrologers independently of each other: the Pole Bogdan Krusinski (1995), the Czech Milan Pisa (1994) and the Swiss Georg Goelzer (1993). More information is found in the Documentation of the Swiss Ephemeris, chapter 6.1.13. For details on house#7 interrelationships see the ship types. Back to Top Annual Profections ⵔ Circle/Time ⵔ A natal birth chart is a basic starting point. -One day in heaven is equivalent to one year on earth. Annual profections, also known as solar returns by chronological age. Soon it's my birthday, and I am very excited about by my upcoming annual astrology report! Crossroads (annual profections by pro-western tropical/sidereal astrological orientation) 3rd spin (35 yo) 4th spin (47 yo) Back to Top Aspect Ratios Disclosure General Aspects Occult Aspects The occult aspects (from Latin occultus 'hidden, secret') is a category of esoteric astrology. Regular conjunctions are visible in a natal chart. Parallels are also conjunctions in the northern or southern hemisphere but not visible in a natal chart. Minor Aspects Divided into rare, common and uncommon Rare Minor aspect ratios (common amongst astrologists) Semi-Sextile (30°, half of a sextile) Semi-Quintile also called Decile (36°, the tenth part of a circle) Nonile also called Novile (40°) Semi-Square (45°) Septile (51° 26′ arc minutes equal to 51.4°) Quintile (72°) Sesqui-Square also called Sesqui-Quadrate or Tri-Octile (135°) Bi-Quintile (144°) Quincunx also called Inconjunction (150°) Rare Minor aspect ratios (uncommon amongst astrologists, not less powerful) Vigintile (18°, a twentieth of a circle) Semi-Octile also called Sexdecile (22.5°) Quindecile (24°, a fifteenth of a circle) Undecile also called Elftile (32.73°, the eleventh part of a circle) Squile (75°) Squine (105°) Tri-Decile or sesqui-quintile (108°) Quindecile (165°) Major Aspects Divided into hard and soft The traditional major aspects are sometimes called Ptolemaic Aspects. Hard Aspects: Conjunction, great conjunctions , opposition, square Soft Aspects: Trine, sextile Interpretation Hard Aspects: Discordant Aspects Soft Aspects: Harmonic Aspects, having the effect of making something bad less severe, serious, or painful, considered as release points for the tension of the oppositions. A conjunction though is not considered disharmonic, traditionally? Like in my horoscope the Sun and Venus is in conjunction; to be interpreted as Venus gets burned up in the Sun. In Norse mythology, you wouldn't know that Thor's hammer △ is somewhat in between a Major aspect and a Grand aspect in astronomy as an expert in interpreting the myths (Grand aspects are rare aspects). Grand Aspects Yod △ (Also known as the finger of God) Grand Trine △ (By elements) T-square △|☐ (By modalities, similar to a Grand Cross, but missing a 4th planet) Grand Cross, also known as a Grand Square ☐ Kite, see also a Black Kite Star of David or Grand Sextile ✡ Wreath, Pentagram ⛦ Envelope ✉ Trapeze, Cradle Mystic Rectangle ☒ Aspects Color Scheme Alert States! Red indicates major hard aspects (conjunction, opposition and square) Green indicates some of the more commonly observed minor aspects (semi-sextile and quincunx) Orange or Black aspects are for the rest of the minor aspects detailed (semi-square, bi-quintile, quintile, sesquiquadrate) Blue indicates major soft aspects (trine, sextile) A Minor Grand Trine is one of two blue aspect patterns; the other is the Grand Trine. Blue aspect patterns are called talent triangles. They give a lot of reserves. They indicate abundantly available abilities, competence, expressiveness, skillfulness, and striving for harmony. Back to Top Grand Aspects Cardinal T-square, Grand Air Trine, Kite with tight orbs, Talent Triangle I-IV, Yod Cardinal T-square Grand Air Trine Kite with Tight Orbs Talent Triangle I Talent Triangle II Talent Triangle III Talent Triangle IV Yod Back to Top

Exploring how a simple a line begins as a simple path and transforms into a thread of complexity that requires artificial intelligence to fully decode and organize. ~ Lines of Orientation ~ #Level 1 AI Video Explainer! Connecting •dots• The shortest distance between two points is a straight line, but only for a beginning. It takes an astrophysicist to build a 3D engine just for a 2D display on a monitor. - A dash is a line between two •dots• - A dash is the beginning to a #horizon - A dash is also a -baseline- • Failure is the -baseline- Combinations with •dots• and -dashes- enumerate systems, like the Morse code alphabet, musical score notations, and astronomical navigation with logical assemblies. S.O.S. Morse Code 00:00 / 00:03 Frequency 1KHz - Amplitude 100 dB - Duration 0.1 Sec You can download this UWP APP from Microsoft Store to generate your own Morse Code (also called Code Word CW). The Morse code alphabet was used to send telegrams. Pythagoras Pythagoras played a major key role in the evolved tone scale. He was the first to propose that the pitch of a note was in direct proportion to the length of the string that produced it. He also believed that the intervals between notes were in direct proportion to the lengths of the strings that produced them. This theory became the foundation for the modern-day musical scale. -God doesn't create anything in straight lines! Neither does science follow straight lines, it is not a linear progression. #Lv0 You recalibrate, then you start again! Basic : A straight -line- Advanced : Spline & Bezier Linear vs nonlinear Dotted line Dashed line Solid line Punctured line Hyphen : The sign (-) is used to join words to indicate that they have a combined meaning or that they are linked in the grammar of a sentence (as in pick-me-up, rock-forming), to indicate the division of a word at the end of a line, or to indicate a missing or implied element (as in short- and long-term). Airlines Allied lines Allocated line Along the lines An orderly line Aspect lines (astrology ) Ass on the line Assembly line Baseline; patrol baseline Battle line Bearing line Beeline (a straight line between two places) Betting line (positive vs negative betting lines) Bio-pulse line (Battlestar•|•Galactica ) Bloodline (#lv7 kinship ) Blue lines (ice hockey rink) Blurred lines Bold line Borderline (also borderline #personality disorder) Bottom line Boundary line; bounding line Bow line (also stern line) Brake line Branch line Breadline Bulging the line (a phenomenon where straight lines appear curved, often due to #optical illusions ) Bunker line Bus line Career on the line Center line Central line Chorus line Clothesline Coastline Comics line Continuous line (perimeter forming the boundary of a closed geometric figure) Convergence of lines in the distance County line Credit line Crooked lines Crossing a line; don't cross the line Crowd-lining Curve(d) lines (sinuous) Cubicle lines Dashed line Dateline Deadline (cutoff point) Decorative line Demarcation line (see green line) DEW line (Distant Early Warning Line, RADAR) Diagonal line Direct line Dividing line Dotted line Down the line Draw the line Dress line Drop me a line (to send (someone) a brief note or message.) Eastbound line [boxing the compass] Emotions on the line End of the line Endless line Enemy lines; behind enemy lines; behind own lines Energy line Ethical line (crossing a line) Eyeline Fall in line! (military command) Family line (#lv7 kinship) Fault line (tectonic plates) [Fence] line Few lines {Field} lines (magnetic) Finish line Fire line; firing line First line of service Flatline (heart rate) Flightline Form a line Fortification line Forward line Front line Frontier line Fuel lines Gantline (nautical terms) Gas line Geodesic lines Germ line (genetic science) Get in line Girdline; girtline (girdle) Goal line Graphable line Green line (a geopolitical demarcation line separating two distinct regions, communities, or systems) Great line Gridline Guidelines Hairline Hard line; hardliners Heading in the right direction Head line (chiromancy, also known as palmistry) Headline Healthline Heart line (chiromancy, also known as palmistry) Help line Hemline Hold the line Horizontal line Hotline House line; house training line Hydroponic line Imaginary line (borders) Immigration lines Impassible line In line with the {protocol} Inside line Interrupt line; Interrupt Request Line (IRQ) Jawline Kármán line Keep the group in line Landline (telephone line) Lateral line (fish) Leading lines Ley lines Life line (chiromancy, also known as palmistry) Lifeline Life on the line Line between science and science fiction Line cook; line cooking role Line dancer; line dancing Line gets blurred Line in the sand (draw the line) Line of business Line of coke (cocaine) Line of conference Line of credit Line of defense; first line of defense; last line of defense Line of duty Line of equipment Line of fire Line of force Line of ghosts / Ghost lines Line of investigation Line of patrilineal descent (#lv7 kinship ) Line of shots Line of sight Line of speech; several lines of speech Line of the mountains Line of travel Line of work Line producer Line-up Linear combination (superposition in quantum physics) Linear model Lining up for the grand illusion Long line (fishing); Long line of.... Maginot Line (French concrete fortification) Mainline Map lines; Lines on a [map] Marginal line Marine lines Marking the line Memorable line Mine {field} clearing line Mining line Movie line Navel line Nazca lines Next in line New line of thought Northbound line [boxing the compass] Off-line Online (on-line) Opening lines (of a poem) Outline Out of the line Parallel lines Paranatellonta lines (paran lines, horizontal lines around the globe, astro cartography ) Parish line Partition line (heraldry) Party lines Phase line (military language) Picket line Pick-up line (score line) Pipeline Place in line Plumb line Police line (do not cross) Political line; policy line Potential line Poverty line Power lines Presidential line of succession Product line; production line Progress line Property line Psychological line Punchline (aim of a joke) Punctured line Purse-line (purse seine ship) Putting someone on the line (push 'em) Putting your life on the line Putting yourself on the line Quest line; main quest line Rail line Ratlines Read between the lines Rectilinear Redlining Release line Research line Ridge line Royal line Ridgeline Rope line Secure line; insecure line Sewer line Shipping lines Shoreline Shoulder line Sidelines Silver lining (idiom, optimism) Simple line Sire line/Sireline (#lv7 kinship ) Skyline Slaughterline Socioeconomic lines Solid line Southbound line [boxing the compass] Stand in line Starliner (spacecraft) Starting line State line Static line Static over line (radio noise) Stay on line; stay online Stemline; stem cell line Stern line (also bow line) Stop line Storyline Straddle the line Straight line Streamline (slipstream, politics) Subway line Supply lines Tagline Takeoff line Taking the hard line Tan lines Tangled lines Tapping the phone lines (hotwired) Telephone line (landline) The thin line between Themed line (dotted line, bold line, etc.) Timeline; cosmological timeline Tip line Toe the line; toe the party line Top of the line (product line) Town line Track lines Train lines Tree line Trend lines Trip line; tripping line; tripping the line TSA line Umbilical line Unbroken line (#lv7 kinship : Seventh son of a seventh son ) Underline (Un-)secure line (telephone line, landline) Unshielded line cords (STP/UTP Network cables) Unshielded sample lines (radioactive material) Unwavering line Vertical line Voting lines Waistline Wait in line Walking in a straight line Walking the fine line between Pagan and Christian (or just walking the line) Water lines Wavy lines Way out of line Weak line Weathered lines Westbound line [boxing the compass] White lines World line (a curve in space-time joining the positions of a particle throughout its existence) Yield lines (shark teeth, Danish) Zipline In the end it turns out that a #line was more likely to be a thread. A partial #line before you walk straight into the abyss or over the edges of the world. Danish examples Linie vs linje (i perioden 1955-2001 var der valgfrihed mellem linie og linje, men siden 2001 har linje været den eneste korrekte stavemåde) 0. Punkteret linje (dotted line) 1. Stiplet linje (dashed line) 1. Buet linje 1. Kurvelinje 1. Stoplinje 1. Vigelinje 1. Forsvarslinje; frontlinje 1. Retlinet 1. Retningslinjer 1. Skillelinjer 2. Sidelinje 2. Faselinje 3. Meldelinjer 4. Landlinje 0. Forgreningslinje 5. Forsyningslinjer 1. Bundlinje 6. Himmellinje (skyline) 6. Kystlinje 6. Molslinjen (færgerute) 7. Arvelinje 7. Ikke-adelig linje (Oxholm descendants) 8. Prototypelinje; prototypesorteringslinje 12. Ringlinje (busrute, metro) The experimental #numeral sequences in the Danish examples are a full-blown comprehension of all the topics covered in the Navigation Console. -Beyond #lv0 and #lv1 things begin to become part of complexity . Here artificial intelligence can sort things out! 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Square symbolism to categorize existence by location & logic. Trinities represent the what & the squares the where, foundational for mapping the physical & logical. Squares ☐|☒ #Level 4 AI Video Explainer! While trinities △ are about the "what", The [squares] ☐ are about the "where". In astrology the planets represent the "what" and the houses the "where". #Lv4 LCARS Retrieval Sandra - Celebrate your Life HD Murray Head - One Night In Bangkok [Chess] The William Blakes - Science is Religion Huey Lewis & The News - Hip to be Square Logical vs Physical squares Major squares by categories vs Minor squares Mostly the squares are both/and hybrids. When your [home] turns into a [prison cell] The Devil's [captivity] are also correctional [facilities]. In the rich [countries], they come in a diversity in a highly institutionalized society. The purpose and intention are to create order in chaos, by creating even more chaos. Good intentions pave the road to hell. To sit down and be humble is all he got in mind for you. Science Division △ Answer/Question Geometry △ | ☐ [Where]? {Formula} Trigonometry + Geometry = [3:4:7] The [square] ☐ is logical, not physical. The [square] ☐ is made up of four -dashes- Two crossed -dashes- [X] between the four edges of a [square] enumerates a fixed center position of the •dot• by the help of four triangles △. The [square] ☐ is the beginning to [mapping] the world. The earth is both logically flat and physically round ◯. Military Division △ [Location] | [Mapping] | [Charting] Military Terminology -You triangulate a position △ -You map a location ☐ The chessboard. The King's square of agriculture and the Queen's chamber of cultivation. Two rooks are considered worth more than one Queen for a beginning. You could think of the springer as a vehicle, and the bishop as a helicopter. With a comprehensive understanding of #lv0-4 we can do military [maps] with troop signs and signatures. Beyond #lv4 is sacred geometry. If a movie gets boring, then it probably has a high amount of [square] words in it. Very likely to be a crime TV-series in any language. -Don't be so square! -Square minds come full circle. Back to Top Logical vs Physical Squares How or where to present your content [Logical Squares] [Account]; [Bank Account]; [Brokerage Account]; [Mule Account]; [Slash Account] [Administration]; [National Emergency Reconstruction Administration] [Agenda]; [Military Agenda] [Archive]; [National Archives] [Biography] Books [Academic Book]; [Bhagavad Gita] (Hinduism ); [Bible] (Christianism , meaning The Book of Books); [Blue Book]; [Book of Deuteronomy]; [Book of Leviticus]; [Book of the Dead]; [Book of the Living]; [Booklet]; [Checkbook]; [Children's Book]; [Codebooks] (Nomenclators, see also Steganography, Substitution ciphers, Cipher disks, Enigma and Hexagrams); [Comp Book]; [Cookbook ]; [Daybook] (Bookkeeping); [Guidebook]; [Highbrow Book]; [Highschool Yearbook]; [Immoral Book]; [Logbook] ; [Notebook]; [Pocketbook]; [Quran] (Islamism ) [Scorebook]; [Scrapbook]; [Sketchbook]; [Spirit's Book]; [Textbook] [Brochure] [Card]; [Business Card]; [Credit Card]; [#Identification Card ]; [Scorecard] [Cardiogram]; #Echo [Cardiogram]; [Sonogram]; [Sun-path diagram] [Cartography]; [Astrocartography ]; [Stellar Cartography]; [Oceanography] [Chapter] [Chart]; [Consultation Chart] (Horoscope ); [Patient Chart] [Check]; [Paycheck] Codes [Activation Code]; [Authorization Code]; [Code Word] (CW); [Machine Code]; [Morse Code ]; [Passcode] [Command]; [Cyber Command] [Curriculum] Databases [Missing Persons Database]; [Student Database] [Diary]; [Personal Digital Diary] [Decree] [Dictionary] [Doctrines] [Document]; [Documentation]; [Documentary]; [Internal Document] [Dogmas] [Dossier] [Driver License] [Essay] [European Union] [Evacuation Order] [Europol] [File]; [Clipping File] (macOS); [File Repository] [Footage] [Form]; [Complaint Form] [Interpol] [Inventory] [Invoice] [Interstate] [Journal] [Leaflet] [Ledger]; [Digital Ledger] [Lexicon] [List]; [Checklist] [Log]; [Capt.'s Log] ; [#Changelog.md] (Markdown vs Markup language about software or project); [Data Log]; [Ship's Log] ; [Survey Log] [Magazine] [Manifest]; [Ship manifest] [Manifesto] [Manuscript] Maps [Map]; [Castle Map]; [Chronological Map ]; [Dental Map]; [Sky Map]; [Mind Map ]; [Neural Map]; [Star Map ]; [Treasure Map]; [Virtual Map] [Memo] [Memoir] [Menu] [Ministry]; [Air Ministry] [Narrative] [Note]; [Post-it Note] [NSA] (National Security Agency) Organizations [Aerial #Phenomena Research Organization] (APRO); [Business Organization]; [International Organization]; [Political Organization]; [Social Organization] [Pad]; [Memo Pad]; [Notepad]; [Scratch Pad]; [Sketch Pad]; [Writing Pad] Pages [Fan Page]; [Front Page]; [Landing Page]; [Page Frame]; [Page Rank] (SEO/GEO Index); [Subpage]; [Web Page] [Paper]; [Local Paper]; [Newspaper]; [Point Paper]; [White Paper] [Pamphlet] [Passport]; (Digital) [Corona Passport] (warming up for the potential of the upcoming 6G mobile network) [Photo] [Picture]; [Picture] in [Picture] (PiP); [The Bigger Picture] [Plan]; [Contingency Plan] [Portrait] [Profile] [Program]; [Development Program] Projects {Project} Astra; {Project} [Bluebook]; Black {Project}; Class {project}; Community {project}; Crypto {project}; DeFi {project} (Decentralized Finance); Disclosure {project}; #Echo {project} ; Eden {project} ( Your journey to the Creator ▽ - Next higher level beyond human ); Educational {project}; Falcon {project}; Gemini {project}; #Identity {project} ; GameFi {project}; Manhattan {project}; {Project} #Echo (NASA); {Project} Rainbow; Research {project}; Science {project}; Secret {project}; Zeus {project} [Publication] [Record]; [Phone Record]; [Psych Record]; [Service Record] [Report]; [Assessment Report]; [Autopsy Report]; [Postmortem Report]; [Situation Report] (SIT REP) [Roster] Subjects Exotic {subjects}; Spiritual {subjects} [Syndicate] [Tabloid] [Transcript]; [Court Transcript] [United Nations] (UN) [United States] (US) [Video] [Vocabulary] [Physical Squares A-K] Academies [Military Academy]; [Naval Academy]; [Scientific Academy] [Accommodation] [Acre] [Address] [Airstrip] (a runway without normal air base or airport facilities) Agencies [Environmental Protection Agency] (EPA); [Federal Emergency Management Agency]; [News Agency]; [Paranormal Research Agency]; [Space Agency] [Alcove] [Amenity] [Apartment]; [Apartment Complex] Areas [Affected Area]; [Alpine Area]; [Area 51]; [Assembly Area]; [Bay Area]; [Border Area]; [Commercial Area]; [Common Area]; [Construction Area]; [Containment Area]; [Contamination Area]; [Demolition Area]; [Exhibition Area]; [Free Floating Area] (Zero G); [Geological Area]; [Holding Area]; [Infected Area]; [Lab Area]; [Landing Area]; [Launch Area]; [Loading Area]; [Maintenance Area]; [Metropolitan Area]; [Objective Are]; [Operation Area]; [Out of Bounds Area]; [Public Area]; [Populated Area]; [Prohibited Area]; [Quarantine Area]; [Radius Area]; [Recovery Area]; [Residential Area]; [Restricted Area]; [Surface Area]; [Target Area]; [TNT Area – Point Pleasant, West Virginia]; [Torpedo Storage Area]; [Tri-State Area]; [Uncharted Area]; [Upmarket Area]; [Urban Area]; [Waiting Area] Arenas [Boxing Arena]; [Combat Arena]; [Football Arena] [Army] [Asylum] [Atrium] [Attic] [Auditorium] [Aviary] (voliere) [Bakery] [Balcony]; [White House Balcony] [Bank]; [Blood Bank]; [Cryobank]; [Data Bank]; [Memory Bank]; [Sperm Bank]; [Vatican Bank] [Baptistery] Bars [Dive Bar]; [Juice Bar]; [Karaoke Bar]; [Malt Bar]; [Milk Bar]; [Noodle Bar]; [Peeler Bar]; [Striptease Bar]; [Whisky Bar] [Barn] [Barracks] [Barrel] [Barricade] Bases [Air Base]; [Air Force Base]; [Base Camp]; [Base Security]; [Forward Operating Base]; [Naval Submarine Base]; [Spiritual Base]; [Military Base]; [Missile Base]; [Moon Base]; [Naval Base]; [Patient Base]; [Patrol Base]; [Research Base]; [Secret Base] [Basement] [Basin] [Bastion] [Battalion] [Bay]; [(Bomb) Bay Doors]; [Service Bay]; [Sickbay]; [Test Bay]; [Torpedo Bays]; [Transit Bay] [Bazaar] {Bin}; {Loon(e)y Bin}; {Recycle Bin} [Bistro] [Bivouac] [Block]; [Blocks of Cement]; [Roadblock] Boards [Admission Board]; [Artboard]; [Baseboard]; [Bear Board]; [Billboard]; [Blackboard]; [Board Games]; [Board Meeting]; [Board of Regents]; [Board of Trade]; [Board of Trustees]; [Board Seat]; [Boardwalk]; [Breadboard] (A solderless fumlebræt/eksperimentalplade in Danish); [Bulletin Board]; [Cardboard]; [Chalkboard]; [Checkerboard]; [Charcuterie Board]; [Checkerboard]; [Cheese Board]; [Chessboard]; [Circuit Board]; [City Board]; [🎬Clapper Board🎬]; [Consumer Protection Board]; [Control Board]; [Cupboard]; [Cutting Board]; [Dartboard]; [Dashboard]; [Drain Board]; [Drawing Board]; [Election Board]; [Equatorial Board]; [Executive Board]; [Flat Board]; [Floorboard]; [Fretboard]; [Inboard]; [Intake Board]; [Investigation Board]; [Keyboard]; [Labor Board; [Leaderboard]; [Logic Board] (PCB); [Manifestation Board]; [Medical Board]; [Moldboard]; [Mood board]; [Mopboard]; [Motherboard]; [National Labor Relations Board] (NLRB); [National Transportation Safety Board]; [Notice Board]; [Nursing Board]; [On-board AI systems]; [Ouija Board] (with planchette, French); [Overboard]; [Paddleboard]; [Parole Board]; [Pasteboard]; [Plug Board]; [Poster Board]; [Printed Circuit Board (PCB); [Promotion Board]; [Review Board]; [School Board]; [Scientific Advisory Board]; [Scoreboard]; [Scratchboard]; [Seaboard] (Eastern [Seaboard]); [Selection Board]; [Serving Board]; [Skateboard] (Flat Board); [Sound (fx) board]; [Spirit Board]; [Springboard]; [Starboard ]; [Stomping Board] (crop circles); [Storyboard]; [Surfboard]; [Switchboard]; [Talking Board]; [Task Board]; [Terrain Board]; [Threat Intelligence Board]; [Vision Board] (Veo 3.1 developed by Google DeepMind); [Washboard] (or scrubbing-board); [Whiteboard]; [Widgets Board]; [Zoning Board] [Boat]; [Motorboat]; [Sailboat]; [Speedboat] [Bomber]; [Dive Bomber] [Booth]; [Phone Booth △/☐] [Border]; [Safety Border] [Boundaries] Boxes [Bandbox]; [Black Box]; [Boombox]; [Cardboard Box]; [Chatterbox]; [Deposit Box]; [Dispatch Box]; [Dybbuk Box, or Dibbuk Box]; [Glove Box] (also glove [Compartment]); [Hotbox]; [Jewelry Box]; [Junction•¦•Box]; [Lunch Box]; [Mailbox]; [Pandora's Box]; [Text Box]; [Tinderbox]; To think outside of the [Box]; [Video Box] [Bracket]; [Square Bracket]; [Round Bracket]; [Angle Bracket]; [Curly Bracket] Buildings [Brill Building]; [Municipal Building]; [Office Building]; [Target Building] [Bund Financial Square] [Bungalow] [Bunker] [Bureau]; [Census Bureau] [Bus]; [SkyBus] [Cabin]; [Captain's Cabin] [Cabinet]; [President's Cabinet] [Cadastre] [Cafe]; [Bistro Cafe] [Cage]; [Bird Cage]; [Shark Cage] [Cairn] (A mound of rough stones built as a memorial or landmark, typically on a hilltop or skyline) Camps [Adventure Camp]; [Base Camp]; [Boot Camp]; [Camp Commander]; [Campsite]; [Camp Perimeter]; [Concentration Camp]; [Detention Camp]; [Extermination Camp]; [Immigrant Camp]; [Indoctrination Camp]; [Internment Camp]; [POW Camp]; [Refugee Camp]; [Space Camp]; [Summer Camp]; [Training Camp] [Campus] [Canister] [Canteen] [Canyon] [Capsule]; [Emergency Capsule] [Carport] [Carriage] [Cartel] [Case]; [Attaché Case]; [Briefcase]; [Suitcase] [Casino] [Cask] [Castle] (See Kastel in Danish); [Castle Dracula] [Catacomb] [Cathedral] [Cave] [Cavity] Cells [Cell]; [Holding Cell]; [Joint Intelligence Fusion Cell]; [Prison Cell] [Cemetery] Centers/Centres City center is the standard spelling in American English. City centre is the standard spelling in British English and is used in most Commonwealth countries (including Canada, Australia, and New Zealand) Not going uptown/downtown but "into" town [Administration Center]; [Aeronautical System Center]; [Air Technical Intelligence Center]; [Army Research Center]; [Broadcasting Center]; [Call Center]; [Christian Center]; [Citizen Registration Center]; [City Center/City Centre]; [Combat Information Center] (CIC); [Combat Operations Center] (NORAD); [Command Center]; [Communication Center]; [Community Center]; [Control Center]; [Convention Center] (often called Congress Center or Conference Center); [Copy Center]; [Counterterrorism Center] (CTC); [Cultural Center]; [Custody Center]; [Data Center]; [Detention Center]; [Dialysis Center]; [Diamond Center]; [District Center]; [Educational Center]; [Epicenter]; [European Space Operations Center] (ESOC); [European Space Research Center]; [Evacuation Center]; [Financial Center]; [Galactic Center]; [Help Center]; [Inoculation Center]; [Learning Center]; [Launch Operation Center]; [Marine Research Center]; [(Emergency) Medical Center]; [Meridian Center] (vectors) ; [Metro Detention Center] (MDC); [Mini pole's Magnetic Center]; [Mission Control Center]; [Mission Operation Center] (MOC); [National Air and Space Intelligence Center]; [National Center for Space Studies]; [National Hurricane Center]; [National Space Science Data Center]; [National UFO Report Center] (NUFORC); [Naval Reserve Center]; [Operations Center]; [Paranormal Research Center]; [Plastic Surgery Center]; [Press Center]; [Pyramid Center] (2/3 AM Vector) ; [Recruitment Center]; [Rehabilitation Center]; [Relocation Center]; [Resale Center]; [Research Center]; [Resource Center]; [Science Center]; [Screening Center]; [Space (Flight) Center]; [Spiritual Center]; [Sports Center]; [Stock Center]; [Storm Hazards Research Center]; [Support Center]; [Test Center]; [Theological Center]; [Tire Center]; [Tornado Center]; [Town Center]; [Trading Center]; [Treatment Center]; [Wellness Center] Chambers [Anechoic Chamber]; [Antechamber]; [Bridal Chamber] (spiritual union with the divine (Christ or God) or a sacred space of enlightenment and joy); [Burial Chamber]; [Chamber of Commerce/△]; [Combustion Chamber]; [Congregation Chamber]; [Containment Chamber]; [Control Chamber]; [Cryo(sleep) Chambers] (Alien '79 "Freezerinos", see also hibernation and suspended animation); [Death Chamber]; [Decompression Chamber]; [Decontamination Chamber]; [Dilithium Chamber] (Star★Trek); [Dun Chamber]; [Dunn Chamber]; [#Echo Chamber ]; [Execution Chamber]; [Gas Chamber]; [Hyperbaric Chamber]; [Hypersleep Chamber]; [Inoculation Chamber]; [Intercellular Suspended Animation Chamber]; [Intermix Chamber]; [Interrogation Chamber]; [Isolation Chamber]; [Magma Chamber]; [Main Chamber]; [Manifold Chamber]; [Medical Chamber]; [Multiphasic Chamber]; [Nitrogen Chamber]; [Plutonium Chamber]; [Queen's Chamber/△]; [Red Queen Chamber /☂ ] (State-of-the-art AI) ; [Recompression Chamber]; [Refuge Chamber]; [Regeneration Chamber]; [Reverberation Chamber]; [Sacred Chamber]; [Safeguard Chamber]; [Secret Chamber]; [Senate Chamber]; [Stasis Chamber]; [Storage Chamber]; [Terra Chamber]; [Thrust Chamber]; [Torture Chamber]; [Vacuum Chamber] [Chapel] [Chart]; [Album Chart]; [Flowchart]; [Patient Chart] [Chasm] [Château] [Church]; [Spiritual Freedom Church] [C:I:A] (Central Intelligence Agency) [Circus] [Citadel] [City]; [Capital City]; [City Complex]; [City Hall]; [Vatican City] (A [state] within a [state]) [Class]; [Working Class] [Clinic]; [University Clinic] [Cloister] [Closet] Clubs [Astronomy Club]; [Astrophysics Club]; [Auto Club]; [Boy's Club]; [Book Club]; [Bridge Club]; [Chess Club] ; [Climbing Club]; [Club Bizarre] ; [Country Club]; [Court Club]; [Dance Club]; [Debate Club]; [Drama Club]; [#Eurovision Fan Club]; [Film Club]; [Hat Club]; [Mickey Mouse Club]; [Midnight Club]; [Music Club] ; [Nightclub]; [Philosophy Club] ; [Sailing Club]; [Science Club]; [Soccer Club]; [Social Club]; [Strip Club] (Gentlemen's Club); [Swim Club]; [Swinger Club]; [Taekwondo Club] ; Wellness Club]; [Widows Club]; [Yacht Club] [Collective] [College]; [Con College]; [Maritime College]; [State College] [Colloquium] (an academic conference or seminar) [Colony] [Colosseum] [Columns]; [Reconnaissance Columns]; [Scouting Columns] [Commission]; [Atomic Energy Commission]; [High Commission for Refugees] Committees [International Conference Committee]; [International Congress Committee]; [National Security Committee]; [Olympic Committee]; [Senate Committee]; [Welcome Committee] Communities [AI Community]; [American UFO Community]; [Astrology Community] ; [Beach Community]; [Biodefense Community]; [Black Community]; [Commune] (Fellowship) (A group of people living together and sharing possessions and responsibilities) [Communities of Colors]; [Crypto (Currency) Community]; [Faith Community]; [Fan Community]; [Farm Community]; [Financial Community]; [Intelligence Community]; [Religious Community]; [Residential Community]; [Scientific Community]; [Travelling Community] [Company]; [Front Company or Organization]; [Shell Company or Corporation] [Compartment] [Complex]; [Research Complex] [Compound] [Con College] (Prison) [Condominium] (Condo) [Confederation] [Congress] [Convent] (Nunnery) Consoles -To console someone with solace! [Admin Console]; [Airlock Console]; [Autodestruct Console] ; [Central Console]; [Commanding Console]; [Communication Console]; [Data Console]; [Gaming Console △☐Xⵔ]; [Main Console]; [Management Console]; [Navigation Console]; [Remote Console]; [Search Console]; [SSRMS Control Console] [Consortium] [Consulate] [Container]; [Containment] [Core] [Cornerstone] [Corporation]; [Umbrella Corp. ☂]; [Weyland-Yutani Corp. △] [Corps] [Corridor] [Cottage] Councils [Climate Council]; [City Council]; [National Electoral Council] [Country]; [Native Country] [Court]; [Supreme Court] [Cove] [Cradle] [Craft] (Alien spaceship); Crafty Devil; Landing Craft, Air Cushion (LCAC); Landing Craft Utility (LCU) [Crib]; [Cribbage] [Cubbyhole] [Cube]; [Borg Cube]; [Rubik's Cube] [Cubicle]; [Lavatory Cubicle]; [Toilet Cubicle] [Custody] Decks [Battery Deck]; [Boat Deck]; [Cryo Deck]; [Flight Deck]; [Forward Deck]; [Holodeck] (Star★Trek); [Housing Deck]; [Lower Decks]; [Observation Deck]; [Promenade Deck]; [Sparring Deck] Departments [Department of Defense] (DoD, USDOD or DOD); [Department of Energy] (DoE); [Engine Department]; [Health Department]; [Justice Department]; [Psychiatric Department]; [State Department]; [Storm Hazards Research Department] [Depot]; [Bus Depot]; [Depository]; [Military Supply Depot] [Desk]; [British Desk]; [Desktop]; [Desktop Computer]; [Front Desk]; [Scandinavian Desk] [D:I:A] (Defense Intelligence Agency) [Dish]; [Petri Dish]; [Satellite Dish] [District]; [District 9] [Division]; [Organized Crime Division] [Dock]; [Dock Yard]; [Dry Dock]; [Ferry Dock]; [Fuel Dock]; [Space Dock]; [Wet Dock] [Dojo]; [Dojang] [Dome]; [Geodesic Dome] [Domicile] [Door]; [Bay Door]; [Main Entrance Door]; [Revolving Door] [Dormitory]; [Dorms] [Dwellings] [Earth]; [Flat Earth] [Embassy] [Enclave] [Enterprise] [Entrance]; [Main Entrance] [Environment]; [Harsh Environment]; [Realistic Environment]; [Space Environment] [Establishment] [EWCOY] (Electronic Warfare Company) Facilities [Airport Facility]; [Black Site Facility]; [Cargo Facility]; [Correctional Facility] (highly institutionalized society); [Decommissioned Facility]; [Detention Facility]; [Disposal Facility]; [Facility Management] Investment and strategy Administration Space management Operation and maintenance service management) [Global Waste Reduction Facility]; [Mental Health Facility]; [Military Facility]; [Military Research Facility]; [Mining Facility]; [Mobile Quarantine Facility]; [Multi-Axis Trainer Facility]; [Nuclear☢️Research Facility]; [Off-site Facility]; [Processing Facility]; [Quarantine Facility]; [Rehabilitation Facility]; [Research Facility]; [Secure Facility]; [Shelter Facility]; [State Water Facility]; [Storage Facility]; [Test Facility]; [Top Secret Research Facility] [Faction] [Factory]; [Chemical Factory] [Faculty]; [Faculty of Sciences] [Family]; [Political Family] [Farm]; [Airdrop Farming]; [Collective Farm]; [Farmhouse]; [Fishing Farm]; [Poultry Farm] [F:B:I] (Federal Bureau of Investigation) [Fence]; [Geofencing] (AI); [Ringfencing] Fields Academic {field}; {Airfield}; Asteroid {field}; Avionics {field}; {Battlefield}; {Buddhafield}; Center {field}; Cloning {field}; Containment {field}; Conventional {field}; Corn {field}; Cotton {field}; Creative {fields}; Culinary {field} ; Custom {field}; Debris {field}; Deep {field} telescope images; Default {field}; Degraded {fields}; Density {field}; Description {field}; Displacement {field}; Energy {field}; Entanglement {field} (Quantum mechanics); Family {field}; [Farm] {field}; {Field} agent; {Field} anomaly; {Field} chaplain; {Field} dimensions; {Field} duty; {Field} expedition; {Field} experiment; {Field} guardian; {Field} hospital; {Field} lines (magnetic) ; {Field} manager/management; {Field} marshal; {Field} of communication; {Field} of energy; {Field} of exoplanet science; {Fields} of experience; {Field} of expertise; {Fields} of horticulture and Botany; {Fields} of mental development; {Field} of observation; {Field} of paranormal activity; {Field} of physics; {Field} of research; {Field} of science; {Field} of study; {Field} of view; {Field} of vision; {Field} OPS; {Field} operator; {Field} scientist; {Field} technician; {Field} test; {Field} trip; {Field} work; Food {field} (streetfood festival/food truck festival)); Force {field}; Geomagnetic {field}; God's {field} (1 Corinthians 3:9); Gravitational {field}; Higgs {field}; Ice {field}; Image {field}; In{field}; Landing {field}; Learning {field}; Level the {field}; Magnetic {field} ( reversal 780,000 years ago); Medical {field}; Mid-{field}; Mind {field} (urban); {Minefield}; Muddy {field}; Mystical {field}; Players in the {field}; Rice {field}; Salt {field}; Soccer {field}; Spice {fields} (Dune); Star {field}; Subscriber {fields}; Technology {field}; Title {field}; Toroidal {field}; Unified {field} theory; Vector {field} [Firm]; [Consulting Firm] [Flag] Square vexillology : Tri-colored flags like the USA, UK, France and South Korea represent the tri-collared jobs: [Flat] [Floor]; [Dance Floor]; [Ground Floor]; [State Floor]; [Floor Plans]; [Operations Floor]; [Top Floor]; [Trading Floor] [Flotilla] [Foreshore] [Fort]; [Fortress]; [Slave Fortress] [Foundation] [Foxhole] (A hole in the ground used by troops as a [shelter] against enemy fire or as a firing point) [Frame]; [Bed Frame]; [Framework] (Mental [Framework] being re-orientated); [Mainframe]; [Mind Frame]; [Page Frame]; [Reframe]; [Time Frame]; [Window Frame] [Fund]; [Hedge Fund] [Fundamental] (Sun, moon, mountains, stars); [Tenets]; [Doctrines]; [Constitution]; [Religion]; [Culture] [Fuselage] [Gallery]; [Art Gallery]; [Contemporary Art Gallery] [Garage]; [Parking Garage] [Garden]; [Back Garden]; [Botanic Garden]; [Garden of Eden]; [Rose Garden] [Garrison] [Gate]; [Military Gate] [Gear]; [Communications Gear]; [Gear Freak] [Geoblocking] (Internet) [Geography]; [Maritime Geography] (Brown Water, Green Water, and Blue Water) [Geometry] [Government]; [Local Government]; [Foreign Government]; [Prefecture Government] [Grid]; [Defense Grid] Grounds [Breeding Ground]; [Burial Ground]; [Campground]; [Common Ground]; [Fairground]; [Festival Ground]; [Ground Control] (Operation); [Ground Forces]; [Groundwork]; [Ground Zero]; [High Ground]; [Hunting Ground]; [Parade Ground]; [Playground]; [Training Ground]; [White House Grounds] Groups (Aircraft-) [Carrier Strike Group] (CSG); [Alien Abduction Support Group]; [Fundamentalistic Group]; [Lunch Group]; [Mafia Group]; [Paramilitary Group]; [Research Group]; [Strike Group]; [Study Group] [Habitat] Halls [Assembly Hall]; [Banquet Hall]; [Beer Hall]; [Bingo Hall]; [Chow Hall] (military slang); [City Hall]; [Concert Hall]; [Dining Hall]; [East Hall]; [Entrance Hall]; [Hall of Fame]; [Humanities Hall]; [Lecture Hall]; [Meeting Hall]; [Mess Hall]; [Pool Hall]; [Residence Hall]; [Royal Albert Hall]; [Study Hall]; [Tenement Hall]; [Town Hall]; [Whitehall] [Hamlet] (A small settlement, generally one smaller than a village) [Hangar]; [Hangar Deck]; [Hangar Port] [Harbor] [Haven]; [Safe Haven] [Headquarters] (HQ); [Naval Headquarters] (NHQ) [Headroom] [Hedge] [Highlands] Home/Houses [Ancestral Home]; [Care Home]; [Foster Home]; [Funeral Home]; [Home Guard]; [Homestead]; [Juvenile Home]; [Nursing Home] [Auction House]; [Bakehouse]; [Bathhouse]; [Beach House]; [Blockhouse]; [Boarding House]; [Boathouse]; [Bouncy House]; [Brewhouse]; [Castle House]; [Cathouse] (Brothel); [Chamber House]; [Clapboard house]; [Clearinghouse]; [Cliff House]; [Clubhouse]; [Coffee House]; [Council House]; [Country House]; [Courthouse]; [Curry House]; [Doghouse]; [Dome House]; [Dosshouse] (British English); [Farmhouse]; [Fish House]; [Flophouse] (American English); [Frat House] (College Fraternity House); [Gatehouse]; [Glass House]; [Greenhouse]; [Guesthouse]; [Henhouse]; [House Arrest]; [House of Commons] (Lower Chamber); [House of Lords) (Upper Chamber); [Houses of Parliament] (HP Sauce); [House of Prostitution]; [Killhouse]; [Lake House]; [Lifeguard House]; [Lift House]; [Lighthouse]; [Manor House]; [Mash House]; [Molly House]; [Motherhouse]; [Outhouse]; [Penthouse]; [Playhouse]; [Poorhouse]; [Powerhouse]; [Publishing House]; [Primate House] (Zoo); [Printing House]; [Religious House]; [Rental House]; [Rest House]; [Roadhouse]; [Run-down House]; [Safe House]; [Shithouse]; [Slaughterhouse]; [Smokehouse]; [Sorority House]; [State House]; [Steakhouse]; [Stilt House]; [Stone house]; [Storehouse]; [Suburban House]; [Sydney Opera House]; [Tatty House]; [Teahouse]; [Townhouse]; [Tranquillum House]; [Traphouse]; [Treehouse]; [Waffle House]; [Warehouse]; [Wash House]; [Wheel House]; [White House]; [Whorehouse]; [Witch House]; [Workhouse] [Hospice] [Hospital]; [Campus Hospital]; [Psychiatric Hospital]; [University Hospital] [Hostel] [Hotel] [Hull] [Hut]; (Military: Attend Hut, Atten Hut, Ten-Hut); [Pizza Hut] [Industry] Installations [Military Installation] Institutes [American Space Institute] (ASI); [Bass Institute of Technology] (BIT); [Culinary Institute of America] (CIA); [Institute of Science]; [Institute of Technology]; [Guitar Institute of Technology] (GIT); [Jejune Institute] (high-level social experiment); [Musicians Institute] (MI); [Special Forces Warrant Officer Institute] Institutions [Educational Institution]; [Mental Institution] Interfaces [Document Centric Interface]; [Graphical User Interface] (GUI); [#Interface2037] (Nostromo); [Navigational Interface]; [Peripheral interface]; [Search Interface] [IPCC] (Intergovernmental Panel on Climate Change) [Island] (also peninsulas) [Jail] (con college or correctional facility) [Joint]; [ Burger Joint ]; [Strip Joint] [Kennel]; [Dog Kennel] [Kindergarten] [Kingdom] [Physical Squares L-Z] Laboratories [Atomic Lab]; [Crime Lab]; [Engineering Lab]; [Enigma Labs]; [Particle Acceleration Laboratory]; [Science Lab]; [Sky Lab]; [Space Lab]; [Storm Hazards Research Lab]; [Weapons Lab] [Lair] [Land]; [Borderland] (Somewhere between this land and the other side); [Landfill]; [Landscape]; Libraries [Library Computer Access and Retrieval System] (LCARS) ; [Heavenly or Celestial Library] (esoterics ); [Library of Alexandria]; [Public Library] [London Docklands]; [Lunar Landscape]; [Mainland] [Load]; [Boatload]; [Busload]; [Containerload]; [Lorryload]; [Payload]; [Shipload]; [Truckload]; [Vanload] Locations [#Echo Location ]; [Grid Location]; [Location Manager]; [Military Location]; [Pick-up Location]; [Translocation] [Locker]; [Locker Room]; [Weapons Locker] [Lodge]; [Hunting Lodge]; [Masonic Lodge] Lounges [Business Lounge]; [Cocktail Lounge]; [Nurse Lounge]; (Sky) [Observation Lounge] (Star★Trek USS Ent. D-class) [Lowlands]; [Highlands] (Scottish single malt whisky) [Mall]; [Shopping Mall] [Manor] vs [Mansion] Markets [Black Market]; [Central Market]; [Crypto (Currency) Market]; [Fish Market]; [Flea Market]; [Fresh Market]; [Job Market]; [Labour Market]; [Marketplace]; [Market Square]; [Supermarket] [Mart]; [Mini Mart] [Matrix]; [M:W:A:M] ([Matrix] Within A [Matrix]) [Mausoleum] [Maze]; [Land Maze]; [Maze Land] [Menagerie] [Mess]; [Chief Petty Officer Mess]; [Officers' Mess]; [Sergeant Mess] [Metro]; [Metropol]; [Metropolitan Police] [Mine]; [Acoustic Mine]; (Electro-) [Magnetic Mine] [Missile] (ICBM) Modules [AI Module]; [Control Module]; [Command Module]; [Docking Module]; [Habitation Module]; [Landing Module]; [Lunar Module]; [Main Module]; [Memory Module]; [Observation Module]; [Production Module]; [Return Module]; [Service Module]; [Sleeping Module]; [Storage Module]; [Transfer Module] [Monastery] [Monitor] [Mortuary] [Motel] [Motor] [Mountain Range] [Museum]; [Computer History Museum]; [Maritime Museum]; [Rocket Museum]; [Science Museum]; [Submarine Museum] [Natatorium] [Nation]; [Maritime Nations] [National Intelligence Council] ([N:I:C]) [NATO] [Neighborhood] [Nest] [Network]; [Communications Network]; [Mutual UFO Network]; [NORAD] (North American Aerospace Defense Command) Objects Shining {Object], Unidentified Flying {Object} (UFO); Unidentified Submerged {Object} (USO) [Observatory] [Ocean]; [Mid-Ocean]; [Mid-Ocean Ridge] Offices [All-domain Anomaly Resolution Office] (AARO); [Back Office]; [Box Office]; [Campaign Office]; [Church Office]; [Company Office]; [Front Office]; [Holy Office]; [Immigration Office] (Airport); [Mayor's Office]; [Oval Office] (White House); [Post Office]; [War Office]; [White House Press Office] [Orphanage] Outposts [Command Outpost]; [Farpoint Astronomy Research Outpost] (F.A.R.O.) [Outskirt] Pads vs Pods -Coffee "pads" are soft, paper-based coffee discs, while coffee "pods" (often called capsules) are rigid, sealed containers made of plastic or aluminum! [Auxiliary Pad]; [Launch Pad] (Cape Canaveral); [Main Pad]; [Mouse Pad] [Palace]; [Memory Palace]; [Presidential Palace] [Panel]; [Instrument Panel]; [Control Panel]; [Floor Panel] [Park]; [Amusement Park]; [Trailer Park] [Parking Lot] [Parlatorium] [Parlor]; [Massage Parlor] Parties [Blanket Party]; [Block Party]; [College Party]; [Frat party] (Fraternity); [Funeral Party]; [Holiday Party]; [House Party]; [Pizza Party]; [Political Party]; [Pool Party]; [Slumber Party]; [Stag Party]; [Welcome Home Party] [Patio] [Pentagon] [PEOC] (Presidential Emergency Operations Center) [Perimeter] [Pipe]; [Network of Pipes]; [Pipeline] [Pit]; [Pithole] Places -A particular position or point in space! [Favorite Place]; [Fireplace]; [Magical⛦Place]; [Pizza Place]; [Workplace] [Plain]; [Coastal Plain]; [Grassy Plain] [Plane]; [Horizontal Plane] [Planet]; [Exoplanet]; [Home Planet]; [Ocean Planet] Plants [Nuclear☢️Plant]; [Power Plant]; [Processing Plant] [Plantation]; [Coffee Plantation] [Plate]; [License Plate]; [Pressure Plate]; [Silver Plate]; [Tectonic Plate] [Plateau] Platforms [AI Music /Video Production Platform]; [Communication and Collaboration Platform]; [Defense Platform]; [ETF Platform]; [Financial Platform]; [Lonely Platform]; [Mining Platform]; [MT4 Web Trader Platform]; [Navigation Platform]; [Open Platform]; [Operating System Platforms]; [Service Platform]; [Social Media Platform]; [Streaming Platform]; [Trading Platform]; [Trading Account Recovery Platform]; [Train Platform] [Platoon]; [Medical Platoon] Pods [Escape Pod]; [Tripod] [Podium] [Pool]; [Football Pool]; [Pool Party]; [Pool Table]; [Storage Pool]; [Swimming Pool] [Port]; [Airport]; [Container Port]; [Salvage Port]; [Seaport] [Portal] [Post]; [Command Post]; [Lookout Post]; [Staging Post] [Precinct] [Prefecture] [Premises] [Presidio] [Prison] [Protectorate] [Province] [Pub]; [Gastropub] [Public]; [General Public] [Quadrant] [Quarry]; [Limestone Quarry] [Quarter]; [Captain's Quarter]; [Headquarter] (HQ); [Private Quarters] [RADAR] [Radio] [Ranch]; [Horse Ranch] [Ravine] Realms [3D Realm]; [5D Realm]; [Analytic Realm]; [Angelic Realm]; [Beyond Our Realm]; [Celestial Realm]; [Center of the Realm]; [Demonic Realm]; [Different Realm]; [Divine Realm]; [Dusky Realm]; [Earth Realm] (The four physical realms: lithosphere, atmosphere, hydrosphere, biosphere); [Fantasy Realm]; [God's Realm]; [Grand Realm]; [High Dimensional Realm]; [Infernal Realm]; [Invisible Realm]; [Metaphysical Realm]; [Mortal Realm]; [Mythic Realm]; [New World Order Realm]; [Parallel Realm]; [Paranormal Realm]; [Physical Realm]; [Political Realm]; [Realm of Astrology]; [Realm of Communication]; [ Realm of Cooking ] ; [Realm of Disbeliefs]; [Realm of Engineering]; [Realm of (extreme) Possibilities]; [Realm of Mysteries]; [Realm of Personal Growth]; [Realm of Science]; [Realm of Science Fiction]; [Realm of Self-improvement]; [Realm of the (truly) Bizarre]; [Realm of the Dead]; [Realm of the Veiled]; [Realm of Witchcraft and Occult] ; [Realm of Wonders]; [Spiritual Realm]; [Subterranean Realm] [Rectory] [Reef]; [Coral Reef] [Refuge] [Regiment] [Region] [Residence] [Resort]; [Hot Spring Resort]; [Nudist Resort] [Rink] [River]; [Shallow Rivers] [Rock]; [Bedrock] Rooms -There's no room for mistakes! [Activity Room]; [Alchemy Room]; [Anteroom]; [Archival Room]; [Art Room]; [Artifact Room]; [Autopsy Room]; [Back Room]; [Ballroom]; [Barrack Room]; [Bathroom] (Master Bathroom); [Bedroom] (Master Bedroom); [Billiard Room]; [Bio-clean Room]; [Bio-secure Room]; [Blue Room]; [Boardroom]; [Boiler Room]; [Box Room]; [Break Room]; [Briefing Room]; [Bunk Room]; [Celestial Room]; [Chatroom]; [Cipher Room]; [Classroom]; [Cleanroom]; [Collection Room]; [College Common room]; [Comfort Room]; [Communication Room] (Comm Room); [Common Room]; [Competition Room]; [Computer Room]; [Conference Room]; [Control Room]; [Core Calibration Room]; [Counseling Room]; [Counting Room] (Casinos); [Courtroom]; [Decoction Room]; [Delivery Room]; [Dining Room]; [Display Room]; [Doctor's Room]; [Dorm Room]; [(Double) Drawing Room]; [Dressing Room]; [Education Room]; [Electrical Room]; [Emergency Operating Room]; [Emergency Response Room]; [Engine Room]; [Engineering Room]; [Equatorial Board Room]; (Mobile) [Escape Room]; [Mystery Room]; [Exam Room]; [Execution Room]; [Exercise Room]; [Outbreak Room]; [Evidence Room]; [Exhibition Room]; [Family Room]; [First Aid Room]; [Flight Control Room]; [Free-running Room]; [Freezer Room]; [Front Room]; [Gallery Room]; [Game Room]; [Generator Room]; [Green Room] ; [Guard Room]; [Guest Room]; [Holding Room]; [Homeroom]; [Hospital Room]; [Hotel Room]; [Hypnotherapy Room]; [Incinerator Room] (cremation); [Incubation Room]; [Interrogation Room]; [Interview Room]; [Isolation Room]; [Judging Room]; [Keeping Room]; [Kids Room]; [Laundry Room]; [Living Room]; [Locker Room]; [Lunchroom]; [Machine Room]; [Map Room]; [Medical Room]; [Meeting Room]; [Mess Room]; [MI Room, means Medical Inspection Room]; [Mindfulness Room]; [Motor Room]; [Multi-use Room]; [Navigation Room]; [Newsroom]; [Observation Room]; [Operating Room]; [Operations Room] (OPS Room); [Ordinance Room]; [Orgy Room]: [Oval Room]; [Panic Room]; [Piano Room]; [Pipe Room]; [Playroom]; [Plotting Room]; [Pool Room]; [Powder Room]; [Power Room]; [Practice Room]; [Prayer Room]; [Private Room]; [Property Room]; [Radio Room]; [Reactor Room]; [Reading Room]; [Ready Room] (Aircraft Carrier, also Capt.'s Ready Room in Star★Trek); [Rec Room]; [Records Room]; [Recovery Room]; [Recreation Room]; [Relaxation Room]; [Restroom]; [Room Service]; [Safe Room]; [Screening Room]; [Sealing/Sealed Room]; [Seance Room]; [Secret Room]; [Security Room]; [Server Room]; [Showroom]; [Singing Room]; [Sitting Room]; [Situation Room]; [Smoking Room]; [Snooker Room]; [Soundproof Room]; [Spare Room]; [Special Room]; [Spin Room]; [Staff Room]; [Stateroom]; [Sterile Room]; [Storeroom]; [Storage Room] (Pulterrum); [Study Room]; [Supply Room]; [Systems Room]; [Tactical Room]; [Tea Room]; [Technical Services Room]; [Temple Room]; [Therapy Room]; [Throne Room]; [Tobacco Room]; [Toilet Room]; [Torpedo Room]; [Tower Room]; [Trading Room]; [Training Room]; [Trauma Room]; [Treasure Room]; [Treatment Room]; [Turbine Room]; [TV Room]; [TV Master Control Room]; [Vending Room]; [Venting Room]; [Visitation Room]; [Voodoo Room]; [Waiting Room]; [War Room]; [Wardroom]; [Washroom] (Canadian); [Weapons Room]; [Withdrawing Room] [Saloon] (a public room or building used for a specified purpose); [Billiard Saloon]; [Dining Saloon] [Sanatorium] [Sanctuary] [Scene]; [Crime Scene]; [Domestic Scene]; [Food Scene]; [Mob Scene]; [Pastoral Scene] [Scenario] Schools Trinity △ 1. Elementary School 2. Middle School 3. High School Trinity △ 1. Public School 2. Private School 3. Boarding School (Danish efterskole, kostskole) [Art School]; [Bible School]; [Business School]; [Cadet School]; [Calligraphy School]; [Central High School]: [Christian School]; [Cooking School]; [Cradle School]; [Culinary School]; [Diving School]; [Exorcist School]; [Fighterpilot School]; [Fighter Weapons School]; [Head School]; [Law School]; [Medical School]; [Military School]; [Pottery School]; [State School] (undergrad, meaning an undergraduate); [Technical School]; [Trade School]; [Warrant Officer Candidate School]; [WOC School] Scopes [Domestic Scope]; [Doppler Scope]; [Endoscope]; [Fluoroscope]; (Magnetic-) [Gyroscope]; [Horoscope ]; [Hygroscope]; [Interscope Records]; [Kaleidoscope]; [Laparoscope]; [Lunescope] ; [Microscope]; [Nanoscopic Scale]; [Oscilloscope]; [Stroboscope]; [Telescope]; [Time Scope] [Screen]; [TV Screen] [SEAL] (Sea, Air, Land) [Secret Service] Sections [Intersection] (a #point or #line common to lines or surfaces that intersect) Sectors [Private Sector]; [Public Sector] Sects Sect vs Cult No, a sect is not the same as a cult, although they are often confused. A sect is a subgroup that breaks away from a mainstream religion to restore "pure" doctrine, while a cult is a new, often fringe group characterized by authoritarian #leadership , high control, and intense devotion to a specific, usually new, #ideology . [Sediment] [Segment] [Seiches] (Dune) [Seminary] [Shack] [Shed]; [Dog Shed] (Dog Kennels); [Woodshed] Shelters [Bomb Shelter]; [Fallout Shelter]; [Storm Shelter]; [Private Shelter]; [Public Shelter] Shops [Barbershop]; [Bento Shop]; [Blacksmith Shop]; [Butcher Shop]; [Candy Shop]; [Cheese Shop]; [Coffee Shop]; [Consignment Shop]; [Gift Shop]; [Grocery Shop]; [Local Shop]; [Machine Shop]; [Pawn Shop]; [Sweatshop]; [Sweetshop]; [Taco Shop]; [Tea Shop]; [Workshop] Sites [Archeological Site]; [ARK Cave Site]; [Black Site]; [Bomb Site]; [Campsite]; [Combat Site]; [Construction Site]; [Crash Site]; [Drop Site] (a site where something, such as paratroopers or supplies, or electronic data is dropped, especially airdropped); [Dump Site]; [Excavation Site]; [Exchange Site]; [Fan Site]; [Grave Site]; [Landing Site]; [Launch Site]; [Meteor Site]; [Mining Site]; [MOUT Site] (Military Operations on Urban Terrain); [Murder Site]; [Personal Site]; [Reclamation Site]; [Research Site]; [Sacrificial Site]; [Sinkhole Site]; [Survey Site]; [Test Site]; [UFO Site]; [UNESCO World Heritage Site}; [Web Site]; [Work Site] Societies [Black Dragon Society]; [Geological Society]; [High Society ]; [Honorary Society]; [Interplanetary Society]; [Local Preservation Society]; [National Free Thought Society]; [Paranormal Society]; [Planetary Society]; [Preservation Society]; [Royal Society]; [Secret Society]; [Thule Society] [SONAR]; [Active SONAR]; [Passive SONAR] [Space] [Squad]; [Squadron] Squares [Lavish Square]; [Leicester Square]; [Madison Square Garden]; [Magic⛦Square ]; [Red Square] (Russian: Красная площадь); [Square Bracket]; [Square Hole] (meaning a misfit, especially a person unsuited for a position or activity, like round peg in a square hole); [Square Yards]; [Square Zero]; [Tiananmen Square]; [Times Square]; [Town Square]; [Trafalgar Square] [Squadron]; [Armoured Squadron] (Commonwealth); [Fighter Squadron] [Stadium]; [Municipal Stadium] [Stage] States [Authoritarian State]; [Deep State]; [Industrial State]; [Mafia State]; [State Entity]; [Surveillance State] (AI State) ; [Swing State] Stations [Battle Stations] (or general quarters); [Border Patrol Station]; [Bus Station]; [Central Station]; [Charging Station]; [Coastal Power Station]; [Communication Station ]; [Emergency Spill Station]; [Fighter Control Station]; [Fire Station]; [Gas Station]; [Ground Station]; [Launching Station]; [Medical Station]; [Metro Station]; [Orbital Station]; [Petrol Station]; [Police Station]; [Power Station]; [Radar (Warning) Station]; [Relay Station]; [Rescue Station]; [(International) Space Station] (ISS); [Street Station]; [Subway Station]; [Summit Observatory Station]; [Television Station]; [Train Station]; [Workstation] [Stockade] [Storage]; [File Storage]; [Fuel Storage]; [Weapons Storage] Stores [Army Surplus Store]; [Auto Part Store] (Automotive Parts retailer); [Bookstore]; [Candy Store]; [Charity Store]; [Computer Store]; [Convenience Store]; [Corner Store]; [Department Store]; [Evidence Store]; [Feed Store]; [Fish Store]; [Food Store]; [General Store]; [Grocery Store]; [Hardware Store]; [Jewelry Store]; [Junk Store]; [Liquor Store]; [Record Store]; [Retail Store]; [Ship's Service Store] [STRATCOM] (Strategic Communications/Command Centre, NATO/EU Centre of Excellence (CoE)) [Stronghold] [Studio]; [Art Studio] [Submarine] (Sub); [Nuclear Submarine] [Suite]; [Master Suite] [Surface]; [Lunar Surface]; [Moon's Surface]; [Planetary Surface] [Syndicate] Systems [Advanced SEAL Delivery System] (ASDS); [Global Positioning System] (GPS); [Maritime Systems]; [Network Operating System] (NOS); [Operating System] (OS) [Table]; [Café Table]; [Judging Table]; [Pool Table]; [Spinning Table] (Spiritual Séance); [Table Ornament] [Tank]; [Sensory Deprivation Tank] [Tavern] [Team]; [Compliance Team]; [Toxicology Team] [Television] (TV) [Template] [Temple]; [Hare Krishna Temple] [Ten Forward] (Star★Trek USS Ent. D-class Deck Ten Forward Section) [Tent] [Terminal] [Terrace] Terrains [Barren Terrain]; [Highland Terrain]; [Hilly Terrain]; [Lowland Terrain]; [Lunar Terrain] [Terrarium] (Aquarium, Vivarium) [Territory] [Terroir] [Text]; [Supplementary Text] [Theater]; [Amphitheater]; [Observation Theater] [Theme] Towers [Air Traffic Control Tower] (ATCT); [Beacon Tower]; [Bell Tower]; [Glass Tower] (architectural skyscraper); [Guard Tower]; [Radio Tower]; [Twin Towers]; [Watchtower] (Jehovah's Witnesses) Towns [China Town]; [Downtown]; [Ghost Town]; [Harbor Town]; [Middletown] (Midtown); [Mining Town]; [Township]; [Uptown] [Travel Tube] (Moonbase Alpha 1978) [Trenches] [Tribe] [Tribunal]; [International War Crimes Tribunal] [Tub]; [Bathtub]; [Hot Tub] (Spa, Geyser) [Tunnel]; [Vacuum Tunnel] [Turbine]; [Steam Turbine] [University] [Unpleasantville] (Fictitious in The Vampire Diaries) [Valley] [Van]; [Caravan]; [Camper Van]; [Recreational Van] (RV) [Vault] Vehicles/Vessels [Autonomous Underwater Vehicle] (AUV); [Remotely Operated Underwater Vehicle] (ROUV or just ROV); [SEAL Delivery Vehicle] (SDV); [Sports Utility Vehicle] (SUV); [Unmanned Surface Vehicles] (also known as Unmanned Surface Vessels) (USVs) [Uncrewed Surface and Subsurface Vessel] (USSV) [Venue] [Vicinity] [Village]; [Retirement Village] [Wall] [Wardrobe] [Wasteland]; [Barren Wasteland] [Web]; [Spiderweb]; [Worldwide Web] [Well] (Noun) [World]; [Waterworld]; [Spiritual World] Yards [Backyard]; [Ballyard]; [Barnyard]; [Beeyard]; [Boatyard]; [Boneyard]; [Brickyard]; [Churchyard]; [Coalyard]; [Courtyard]; [Deeryard]; [Dockyard]; [Dooryard]; [Farmyard]; [Feedyard]; [Foreyard]; [Front Yard]; [Graveyard]; [Jail Yard]; [Junkyard]; [Kailyard]; [Kaleyard]; [Lumberyard]; [Schoolyard]; [Scrap Yard]; [Shipyard]; [Steelyard]; [Stockyard]; [Switchyard]; [Tanyard]; [Tiltyard]; [Truck Yard]; [Vineyard]; [Wrecking Yard]; [Yard Sale]; [Whole 9 Yards] [YMCA] (Young Men's Christian Association) Zones [Abandoned Zone]; [Active Zone]; [Advantage Zone] (stealth technology); [Air Defense Zone]; [Aphotic Zone]; [Assigned Zone]; [Associative Zone] (cerebral cortex); [Battle Zone]; [Belt Safe Zone] (Radiation); [Black Zone]; [Blast Zone]; [Boreal Zone]; [Buffer Zone]; [Canal Zone] (Panama Canal); [Climatic Zone]; [Closed Zone]; [Coastal Zone]; [Cold(-water) Zone]; [Combat Zone]; [Comfort Zone]; [Commercial Zone]; [Conflict Zone]; [Contact Zone]; [Control of Separation Zone] (Ground Effect Zone, Aerodynamics); [Containment Zone]; [Contamination Zone]; [Corridor Zone]; [Crash Zone]; [Crest Zone]; [Damage Zone]; (Flood) [Danger Zone] ; [Dead Zone]; [Death Zone] (reach the summit of a mountain or hill); [Defensive Zone]; [D:M:Z] (also in computer science); [Designated Zone]; [Detention Zone]; [Detonation Zone]; [Disaster Zone]; [Drop Zone]; [Eclipse Zone]; [Elimination Zone]; [End Zone] (sports); [Engagement Zone]; [Erogenous Zone]; [Eurozone or The Euro Zone]; [Evacuation Zone]; [Exclusion Zone]; [Faction Zones]; [Fallout Zone]; [Fan Zone] (no tickets required); [Fault Zone]; {Flood Zone]; [Focal Zone]; [Food Zone] (street food); [Forbidden Zone]; [Fracture Zone]; [Free Zone]; [Frequency Zone]; [Game Zone]; [Goldilocks Zone] (habitable zone); [Gray Zone] (also called zone zero); [Green Zone]; [Guest Zone] (Wi-Fi); [Gun-free Zone]; [(Circumstellar) Habitable Zone]; [Hazard Zone]; [Heart Rate Zones 1-5]; [Hot Zone]; [Hurricane Zone]; [Impact Zone]; [In the Heart of the Zone]; [Industrial Zone]; [Infected Zone]; [Interaction Zone]; [Isolated Zone]; [Kill Zone]; [Landing Zone] (LZ); [Launch Zone]; [Lawless Zone]; [Loading Zone] (No Parking Zone); [Love Zone]; [Migration Zone]; [Military Zone]; [Miracle Zone]; [Neutral Zone]; [No-fly/flight Zone]; [No Phone Zone]; [Occupation Zone]; [Operation Zone] (also anti-terror operation zone); [Orbital Zone]; [Parking Zone]; [Pressure Zone]; [Proletarian Zone]; [Protection Zone]; [Quarantine Zone]; [Radiation☢️Zone]; [Radioactive☢️Zone]; [Relief Zone]; [Resilience Zone]; [Restricted Zone]; [Restricted Operation Zone] (ROZ); [Recovery Zone]; [Safe Zone]; [Secure Zone}; [Seismic Zone]; [Sterling Zone] (early colonial British empire); [Strike Zone]; [Subduction Zone]; [Subsurface Attack Zone]; [Surveillance Zone]; [Survival Zone]; [Synchronization Zone]; [Target Zone]; [Tech-free Zone]; [Temperate Zone]; [Terraforming Zone]; [Time Zone ]; [Touchdown Zone]; [Trade Zone]; [Traffic Zone, Traffic Analysis Zone, Limited Traffic Zone (LTZ)]; [Transition Zone]; [Transport Zone]; [#Twilight Zone] ; [Urban Zone]; [Video Zone]; [Void Zone]; [War Zone]; [Work Zone]; [Zen-Zone]; [Zone Therapy] (also known as reflexology ) [Zoo] (also a Menagerie) Back to Top

Ferkel-Klaus in German or Ferkel-son in English is an abomination born out of the womb of Satan. They originated as farmers celebrating Christmas and New Year's Eve. 🔱 Ferkel-Klaus 🔱 Ferkel-Klaus Mythos AI Video Explainer! Ferkel-klaus (German) also known as Ferkel•Son (English) (Esoteric) ☐ Levitated ☑ Descended ☑ Kinship: Son of Satan (The Original Farmers) ☑ Pigskin wearing a black Nazi leather coat Tongue of the Holy Spirit ☑ Speaks German Personal traits: Uranian Protectorate: [Farming] and New Year's Eve While the Lord Jesus is called a shepherd, Ferkel-Klaus is the Son of a Swineherd. Showmaster / Entertainment TV and entertainment : A host or person (entity) who in an entertaining way manages and ties the features together in a big show, like a circus or a TV show. Bow Tie vs Necktie : When to Wear Each. Wearing a bow tie as the host for a boxing arena, how quaint is that? A bow tie is called a Butterfly in Danish, because of its shape and look. Ferkel-klaus is a demigod and his native German credo is: "Nur das übelste Kotz ist gerade gut genug für euch!" The farmer laughs loudly if you owe the bank 20 million, it's only a lump sum debt. Size does not matter! This original farmer and son of a swineherd has Gazillions and will pay whatever to promote you as a clown in Satan's circus. Popularity is his work. And any politician worldwide is in business for the job as a clown for all to see. You might know less about money. The farmers make the greatest income. The medicinal industry makes the second largest one from the farmer industries waste products. The bank exploits you to take a 30-year loan in the bank for you to take the responsibility for your government also to be able to a loan in the world bank. Acting on borrowed money, becomes a showdown with who runs the boutique. Ferkel-klaus is only about 4.5 ft. tall. I've always seen in a seated position, but with dead objects like a chair there's no aura around it. Neither do I see any legs of any of the spirits in the invisible realm. Right after posting that he is always seated, my armchair tilted backwards and feels like a rocket seat. What a surreal coincidence. He is the entertainer in Satan's omnipresent circus, where only a clown is for hire. He is opposite God funny, some say laughter is the fart of the Devil, but it is Ferkel-klaus. Something God does not want to be. With God, life was to be taken seriously. God said, your children come to you, but they do not belong to you. Your children themselves have to find back home to God again on their own and all by themselves without any parental involvement. But they first have to go out and play with Ferkel-klaus, who brings us friends, even though friends only do stupid things together. Everything that Ferkel-Klaus had invented out in the barn on Satan's farm became Christmas presents under the Christmas tree, as Satan (Sancta-Claus) was the wheel of Christmas with the calendar, which is the major pivot in all religions in the world with the cultivation. The calendar was among Christianity, and a farmer religion was born. Without further ado, the Christians were referred to as pagans/heathens. There were no limits to how well it could go, and fasting days turned into celebration days. Ferkel-klaus comes in the shadow of a Johnny-Brian, like the Fast and the Furious. Styling your car is his work. Ferkel-Klaus is in for party, fun and trouble making (sex, drugs and rock 'n' roll). And some say that New Year's Eve fireworks are Satan's way of spawning the earth (nitrates are used both as fertilizers and in fireworks). After God said you should go dig in the ground and see what you could find, there was no limit to what all rolled out of Ferkel-klaus' barn out on Satan's farm. And Ferkel-Klaus said in the German Tongue of the Holy Spirit, presented in an arbitrary order: "Mensch, du kannst doch nicht Wasser trinken, bist du verrückt?!" "Ihr wird euch alle nur einander in die Quere kommen." (Could be in the supermarkets up to the holidays, or in a traffic jam) "Ihr wollt euch alle hier nur wie miser Ratten verkriechen." "Ihr könnt euch alle nur bloß verpissen!" ""Nur weil alles verflucht ist, seid ihr alle ständig auf der flucht vertrieben geworden." "Nur das übelste Kotz ist gerade gut genug für euch." "Ihr macht euch alle hier nur bloss lächerlich." "Ich sehe doch dass du dir nichts wünscht." "Im deutschen Volksmund: Die dumme Dänen. Denn als Tourist lernt man das Reiseland und seine intellektuelle Elite nie kennen." "Alleine durch die Hölle gehen, nicht fahren oder fliegen." "Wenn du nicht ins Geschäft bist um Geld so machen, dann bist du ins Geschäft um Geld zu sparen. Und dann kriegst du krankenhaften ärregungen um beides auf einmal zu erschöphen. Dann sind wie alle Judeschweinen auf einmal." "Alleine durch die Hölle gehen. Deine Familie und Freunde sind doch so wie so, so blöd gebohren dass kapierst du garnicht." "Du sollst dir das Leben nicht gefallen lassen." "Du wurdest hier so blöd dargestellt, nur um dich selber an bieschen anzukukken." In response to accusations as to why I was so outraged that I could not gather anyone to celebrate birthdays, Christmas & New Year's Eve with, and that all weddings, christenings (baptism), confirmations and funerals were also cancelled. Without the belief in karma, there wouldn't be no Dalai Lama. The belief in astrology should predict the next in line of af a #lv7 kinship to become descended, just like Jesus. All worldwide religions mean the same to me. You have to make a fool of yourself for your breakthrough in his circus. This short film is the work of Ferkel-klaus I believe we are all furnaced in Hell with all of the spirits as blueprints to become a combination effect of them all, to explain our unwanted personality on a metaphysical #level . By the time we start to listen to depressing music, He will expel himself from our bodies. That's where and when I could actually see him, using music as a medium for an exorcism. The Name Ferkel-klaus I had to come up with, begins with (F) for Friends and Fun. Listen to instrumental music with no lyrics or quit smoking and your friends will leave you really quick. That God will come up with a great plan for you is exaggerated. His great plan is just merely to represent the great four milestones in our individual lifetime. By the time you start to listen to depressing and/or instrumental music, is by the time He will come around, because he too is just a daemon feeding on your misery, just like a vampire. 🔱 All of the spiritual entities are fishing for human souls! 🔱 Love will come around, just to take away all of your fun with friends. And then love will abandon you too, later. Plenty will commit suicide when entering the second season (adolescence) of their lifetime expectancy, but Satan's compassion as the primarily keyword might be around like forevermore. My outburned flame with fun is just about to become revived, because by the time of this writing, all of my friends who gave up upon me, is by the time their children are just about to leave their nest, and your time is up. We entered the same path initially collectively, but we will exit it again just individually. Satanism Defining Satanism I will do, because the rest of you are all way out of your league to do so. First of all, it has nothing to do with any bloody, sacrificing rituals rooted in the past. Whatever you saw on TV or with contemporary streaming services about religious cult leaders or Satanism was and still is all about what was or is profoundly, fundamentalistic wrong about it. The TV is an opinion maker, and if you don't have your own opinion, they will create one for you, serving the politicians and their fear of religion taking precedence over democracy. Satanism is the art of living in blissful ignorance (ignorance is bliss, if it is folly to be wise). The truth can be hard to handle. And besides that, there was also the freedom that you couldn't administer either and were better served by going to work for Satan, even if it doesn't pay off in any other way. Satanism could just as well be cultivating the pagan traditions by celebrating the holy days (often holidays as well) of the calendar with feasts instead of fasting (#transformation ). Satanism could also be the cultivation/celebration of the ego, with which our paths had to part, because you thought the Devil of yourself. Back to Top