AI Search Results

The secrets on how to make a delicious lasagna with either minced pork or minced beef for a traditional lasagna bolognese. Should I use a red wine or a white wine? Lasagna Lasagna Secret Recipe AI Explainer! Lasagna in a 9x13" Alu-tray providing easy cleaning and can be reused a couple of times if you cut the slices with a round-edged smear-knife. Selected wines for a lasagna bolognese Corte Orsini/Chianti (too sour and acidic for my taste for serving, probably no issue for long-term simmering dishes) Pasqua (Pinot Grigio) Barbera d’Asti (Araldica) Ingredients Introduction The secret to an authentic Ragù Bolognese sauce recipe is cooking the meat in milk first before adding the wine and tomato paste. Some uses red wine, others white wine. White wine with tomatoes is a culinary skill. Ground pork with red wine another. So, get ready to get confused. For the sauce in a lasagna bolognese, a dry white wine is traditionally used to deglaze the pan, though a dry red wine is also common. For serving with the finished dish, a medium-bodied red like a Sangiovese (Chianti), Barbera, or a lighter-style red like a Beaujolais or Pinot Noir works well, as their acidity can cut through the richness of the dish. Wine to use in the sauce White Wine : Many authentic recipes use a dry white wine, like a Pinot Grigio or Sauvignon Blanc, to deglaze the pot after browning the meat. Red Wine : A dry red wine is also frequently used and adds a deeper flavor profile to the sauce. Wine to serve with the dish Italian Reds : A classic pairing is a Sangiovese-based wine like a Chianti Classico or Rosso di Montepulciano, as the acidity balances the richness of the tomato and cheese. Another Italian option is a Lambrusco, a sparkling red that complements the dish with its effervescence. French Reds : A Côtes du Rhône or a light-bodied Beaujolais made from Gamay are good choices, as their red fruit notes pair well with the meat and tomato sauce. New World Reds : A Zinfandel or a balanced Cabernet Sauvignon can also work well, particularly with the hearty flavors of the meat and sauce. Rosé : For a lighter option, a dry rosé is a great choice that won't overpower the dish, according to Decanter. In Italian cuisine, ragù (French ragoût) is a meat sauce commonly served with pasta. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese (Bolognese sauce). Other types are ragù alla Napoletana (Neapolitan ragù). First, let me tell you what it’s not. It’s not the “Italian-American style” lasagna (rooted in southern Italy, fyi) with boxed lasagna noodles, meat sauce, creamy ricotta, and mozzarella cheese . Lasagna Bolognese hails from Northern Italy, featuring 4 similar, but different layered components. Another variant is Lasagne Verdi al Forno from Emilia-Romagna, Italy. Traditionally, lasagna Bolognese is made with fresh spinach lasagna sheets, but dried lasagna sheets without spinach can also be used. Next is a Ragú Bolognese, a béchamel sauce (creamy white sauce) and grated Parmesan cheese on top to give it a crisp crust. Italians are crazy about adding freshly grated nutmeg into their bechamel sauce. Another thing you should know about the Italians is that they go crazy is you call pasta for noodles. Noodles are more like a noun used in Asian cuisine. The lasagna is assembled in an ovenproof dish. Starting with some ragu in the bottom to avoid the lasagna sheets gets burned, and then shifting between ragu, béchamel sauce and lasagna sheets. On top of the dish is a layer of grated cheese. The Italian version is typically made with 4-6 layers of meat sauce, lasagna sheets, bechamel sauce, and pecorino or parmesan cheese. After baking, I recommend sprinkling some more parmesan or pecorino cheese on top, because it loses its flavor when exposed to heat. Variations 1. Lasagna 2. Lasagnette 3. Lasagnotte Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte. Characteristics of lasagnette differ based on the form of their edges. Lasagnotte is a type of flat and wide pasta. It is very similar to lasagnette and is used in dishes in the same manner as lasagnette; however, lasagnotte is longer in length and has a rippled edge on only one side. Definition Pasta cut into large strips; mostly in the pl., esp. to indicate the typical dish of Emilian and Romagnola cuisine, made with egg lasagna (if mixed with pureed spinach called green lasagna) boiled and then arranged in layers in a pan with ragù and béchamel and then put to mix in the oven. The dishes of Emilia Romagna cuisine are, without a doubt, the most substantial and varied of all Italian cuisines. Kitchenware Approx. 3L pot 9x13" disposable alu-tray into a 9x13" metal tray for mini-oven Ingredients (traditional bolognese) 2 Tbsp. extra virgin olive oil (low heat, gentle sauteing) Soffritto (Italian) | Mirepoix (French): 1 onion, 1 celery stalk and 1 carrot (all finely chopped) 250 g ground pork (20-30% fat is most common) 250 g ground beef (15-20% fat is most common) 2 oz. (60 g) diced pancetta 2.5 dl whole milk 2.5 dl chicken or beef stock 400 g of canned tomato passata 2.5 dl dry white or red wine (see above) Let the ragù simmer on low heat with the lid on for 2-4 hours. The ragù will taste even better the next day. Bechamel sauce with freshly grated nutmeg 4x3 (18 x 8.4cm) dried white or green lasagna sheets (fresh spinach lasagna sheets for an authentic bolognese). Layers: sauce in the bottom, 3 sheets, ragù, bechamel sauce, grated parmesan cheese, repeat 4-6 layers. Recipes often call for the stock to be added with wine and tomatoes, or later to adjust the sauce's thickness as it simmers. The Idea of letting the ragù simmer for so many hours is to reduce the intense taste of ground beef, but also to tenderize it. Pre-heat the oven to 200°C/400°F Bake for 30 mins. or until golden brown on top. Let the lasagna sit for 10 mins. before serving. Optional 1 tbsp. Philadelphia cream cheese instead of a bechamel sauce 4 garlic cloves Note: 500g of meat used to be the standard before the climate changed. Now the supermarkets typically only sell 300-400g as a standard for the future, which means 400g of chopped or peeled tomatoes require any ingredient that can compensate for the lasagna becoming a little too liquid in its consistency after baking in the oven. Seasoning (Optional) Ginger powder Coriander Dried or freshly grated nutmeg (Traditional Italian, but tastes way too much of yuletide for a Danish lasagna) Oregano Thyme Basil or Sage Sweet paprika Smoked paprika Worcestersauce Fish sauce or Oister sauce (contains soy sauce) White wine vinegar Salt and grounded pepper Procedure Blend and stir the ingredients in a pot and let simmer for approx. 20 min. Toppings Breadcrumbs or Panko Parmesan cheese or Béchamel sauce Danish Lasagna Italian & English spelling: Lasagna | Danish spelling: Lasagne The first sprinkle of dried breadcrumbs will sink into the sauce. Just continue to sprinkle it until it goes dried on top for a Danish style lasagna. The technique with breadcrumbs and cheese on top is actually French Gratin style. The most important difference between Italian and Danish lasagna is the ratio between the amount of lasagna sheets and amount of ragu filling. Italians say that 3 sheets are too little and go with 4-6 sheets. The Danish recipe uses more ragù per lasagna sheet, typically only 3 layers of sheets. Baking Preheat the oven to 220°C/428°F and bake it for 35 min. in a disposable alu-tray in the middle of the oven. Add sliced or grated cheese 4 min. before well done. Leftovers If you got leftover tomatoes and parsley from yesterday's spaghetti bolognese, just add them/that on top. Tomatoes preferably before baking and parsley preferably after baking. Preheat the oven to 220°C/428°F and reheat it for 15 min. I found the fact that a glass of water kickstarts the metabolism. So instead of a glass of milk, I can consume much more. Lasagna Soup If you have some lasagna sheets left over, or if you fancy a vegetarian dish, lasagna soup is a new trend. You might also look into new trends like broken lasagna, open lasagna and open ravioli. -Once mastering a perfect ragu, you have the filling for a raviolo or ravioli. Lasagna Rolls Another new trend is lasagna rolls or roll ups, a convenient, individually portioned twist on classic lasagna, featuring cooked lasagna noodles spread with ricotta cheese, mozzarella, parmesan, and herbs, then rolled up and baked in marinara or meat sauce. They offer easier serving, faster cooking times, and a fun, non-messy presentation, ideal for meal prep. Salmon lasagna with spinach and Mornay sauce -Lately discovered as a new premade lasagna in the supermarkets. The Mornay sauce is with Cheddar cheese, and not Gruyère cheese to the béchamel sauce. Lately three different brands selling dried lasagna sheets now suddenly all are without any dried spinach. -So, I'm looking forward to tasting this one.

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

How to cook pasta, first aid pasta kit with a list of pasta sorts and pasta dishes like spaghetti bolognese and pasta carbonara. Different types of parmesan cheese. 🍝 Pasta 🍝 How to Cook Spaghetti AI Explainer! Kitchenware 7.1 liters (28 x 11cm) traditional pot with lid and a stainless-steel pasta grabber. A wooden ladle across on top can prevent the pasta water from boiling over with no lid on. This pot is a hybrid made of 3-ply steel in a honeycomb pattern to protect the ceramic non-stick coating against the use of metal utensils. The latest invention - A high cylindrical spaghetti pot. -Since I read that rolling boil pasta to avoid it gets sticky, the cooking time for fusilli needs a couple less of cooking to become a la dente. Before that I used to let them simmer only, and old habits die hard. Myth or Fact You can avoid sticky pasta by making sure that the pasta is cooked in plenty of water and that the water is constantly boiling. If the water is not boiling sufficiently, the pasta will absorb the water and become sticky. In addition, you should cook the pasta as the last part of the meal, so that you can serve it immediately. Old school recipes also add vinegar and some olive oil to avoid the spaghetti gets sticky, but this is a myth. Is it a good idea to add oil to the boiling water to prevent the pasta from clumping together? No, it's actually a pretty bad idea. The oil does no good in the boiling water but can instead make it more difficult to get the water to boil. But olive oil is added to prevent the water from boiling over the lid. With potatoes a dollop of butter is added for the same purpose and can also make the potatoes softer quicker reducing the overall cooking time needed. Once you toss the pasta into the boiling water, it needs to be stirred constantly for the first minute, then once every 30 seconds for the next 3 minutes to prevent the pieces from sticking to one another or to the bottom of the pot. Keep the heat on HIGH to bring the water back to a boil quickly after the pasta is added, then turn it down just a bit so the water is still boiling, but not overly so. Remember to drain the water from the spaghetti thoroughly before pouring it onto a smooth porcelain surface on a plate before transporting it from the kitchen counter to the dining table, otherwise it will end up on the kitchen floor! Level Zero Then there's the salt. Most people put too little salt in the water when they boil spaghetti. You have to calculate 10 grams of salt per liter of water, so it's more than you think. I know it's difficult, but a good tip is actually to measure the water and pasta so that you get the right mixture ratio. In addition, spaghetti should always be cooked in plenty of water. Don't add the salt to the water before it's boiling. It would leave stains in the bottom of the pot. The use of coarse sea salt has become widely popular, but fine salt will dissolve faster. Tip: when adding salt or spices from 60cm/2 ft. high above it disperses evenly over a greater area in width. Cleaning dishware in cold water? Lipophilic (also called hydrophobic) vs. hydrophilic Anionic and cationic surfactants in dishwashing detergents. Elementary Trinity △ Rice : 5 grams of salt per liter of water (about ½ tsp) Potatoes: 10 grams of salt per liter of water (about 1 tsp) Pasta : 10-12 grams of salt per liter of water (about 1-1¼ tsp) Italian chefs often say that pasta water should be “as salty as the sea.” Contradiction For unpeeled potatoes some would say about 1 tbsp of salt per liter of water. Osmosis / Inverted Osmosis: Sodium/Potassium (especially potato peelings) Max. 100g of raw vegetables or 600g of cooked vegetables per day (potassium) Sodium decreases the heart rate Potassium increases the heart rate Keep in mind that in Western countries we tend to eat four times as much salt as the recommended daily dose. Portion of spaghetti Dried pasta vs. Fresh pasta Dried pasta may be best for absorbing the most sauce from a ragu. Fresh pasta might go well with a pesto sauce. Dried pasta Adult serving: 75-125g Children's serving: 50-75g If you don't have a kitchen scale, you can use a visual method. A standard serving is about the size of a 2 DKK coin bundle of spaghetti when held between your fingers. Fresh pasta weighs more and requires slightly less per person Adult portion: 120-130g Children's portion: 80-100g You could also invest in an inexpensive 'pasta meter', a small tool with holes of different sizes that help you measure the exact amount of spaghetti. The higher the volume of the pot, the less risk there is that it cooks over the lid. The wider the pot is, the less efforts there is with having to force or break the spaghetti into the pot. Pasta should preferably be cooked al dente, as the Italians call it. That is, with a bite to the teeth. In my experience, the cooking time indicated on the packages is often too long, so it is wise to take a piece of pasta out of the boiling water a little before the cooking time has been reached. And then taste/bite your way through and take the pasta when it is comfortable - and has a little bite. If you have cooked spaghetti leftover, then do not add it to the leftover of the bolognese. It will lose its al dente. Never rinse the cooked spaghetti in cold water - it ruins the taste of the pasta. Pour plenty of water into a pot and bring to the boil, covered. Use 1 liter of water per 100g of pasta — this will prevent the pasta from sticking together so easily and the water will maintain its temperature when you add the pasta. Add salt when the water is boiling. Use 10g of salt per 1 liter of water. If you add the salt before, you risk the salt sinking to the bottom and ruining your pot. Do not add oil to the water before it has boiled, as this will prevent the water from boiling properly. Add 1 Tbsp. of olive oil per liter of water. And 1 Tbsp. of vinegar per liter of water. Pour the pasta into the water and continue to boil, but without a lid. Prepare 75-100g of dried pasta per person or 125-150g of fresh pasta per person. Stir the pot for the first few minutes so that the pasta does not burn to the bottom. Cook the pasta for the number of minutes indicated on the packaging. Even if you have set a timer, it is a good idea to taste the pasta to see if it is done. It is cooked when it is soft but still has a bite. Save some of the cooking water before pouring off the rest of the pasta water. The cooking water is full of starch, which works perfectly as part of a pasta sauce. For example, stir a few tbsp. into the tomato or cream sauce to smooth it out and give it the right consistency. If desired, stir a little olive oil into the freshly cooked pasta. It is a myth that this prevents the pasta from sticking together, but it tastes great. Do not pour cold water over it either, as this does not prevent it from sticking either. If you want the pasta dish to be completely simple, you can mix a little cooking water, lemon zest, Parmesan and pepper together with the oil. Pasta Water The Italians call pasta water "Tears of the Gods". Starchy water from cooked pasta can give your pasta sauce the perfect, creamy consistency. Pasta water can also transform your pizza dough into a crispy, delicious crust that would make any Italian nod in approval. Next time you make pasta, ditch the idea of just pouring the cooking water down the sink. Instead, use tongs to fish the pasta out of the pot and let the water stay. Alternatively, you can pour the pasta through a colander placed over a bowl or pot to collect the water. If you’re not going to use it right away, you can pour it into a tightly sealed container and refrigerate it for up to three days – or freeze it in an ice cube tray, so you always have ready-to-use portions ready for the next time you bake pizza or make sauce. When you're ready to make pizza dough, simply replace the regular water in the recipe with pasta water. Just remember: Because pasta water is already naturally salty, it might be a good idea to cut back on the amount of salt in the dough itself. Why pasta water makes a difference The secret is in the starch. When pasta is cooked, it releases lots of starch into the water. And starch plays an important role in baked goods: It helps create structure and makes the dough more elastic. The starch also nourishes the yeast during the rising process, which means a nicer rise and a fluffier crumb. When pasta water is mixed into the pizza dough, it helps create both a better structure and a crispier, caramelized crust. That means: Less chewy, boring bottom – and much more crispy, bubbly deliciousness. If you want to go all the way, bake your pizza on a baking stone. A baking stone (such as one from Culinary Couture or Hans Grill) absorbs and distributes heat perfectly, so you get an evenly crispy crust every time. You can reuse the pasta water to use in a pizza dough for a crisp crust, and also to make a creamy tomato sauce because of the starch from the pasta. Reuse the same pasta water two times to concentrate the starch. -You might also look into how to make a pizza dough with leftover pasta-water. 🍝 Sorts of Pasta 🍝 🚑 First Aid Pasta Kit 🚑 If you're looking for pasta in the supermarket, try to look for long-term dried pasta that has been dried at low heat. Generally, the larger the surface area, the more sauce it can absorb, so you can also try to find a perforated bronze-mold pressed pasta, which gives the pasta a rough surface to absorb sauce with. Bucatini Also known as Perciatelli. You can stick your Bucatini up your ass where it came from and replace the precious shelf space in the supermarkets with Spaghettoni for a carbonara. Capellini Capellini is a very thin, long, and delicate Italian pasta, often called "angel hair" (capelli d'angelo). Translating to "little hairs," this durum wheat semolina pasta typically measures 1.2 mm in diameter. It cooks rapidly—usually in 3–5 minutes—and is best paired with light sauces like olive oil, butter, or seafood. Cavatappi Cavatappi is a short, corkscrew-shaped, hollow, and ridged Italian pasta, often called cellentani, spirali, or serpentini. Developed in the 1970s, its spiral shape is excellent for clinging to sauces, particularly creamy, cheesy, or chunky vegetable sauces. It is commonly used in salads, baked pasta dishes, and as a "leveled-up" macaroni. Ditalini Ditalini is a small, hollow, tube-shaped Italian pasta, translating to "little thimbles". Often called "salad macaroni," this versatile, short-cut pasta is a staple in Sicilian cuisine. It is commonly used in hearty soups like minestrone, pasta e fagioli, and cold pasta salads due to its ability to hold flavor. Fagottini Fagottini, sometimes called sacchetti or saccottini, is a stunning type of Italian tortellini. A type of filled fresh Italian egg pasta shaped into small, sealed pouches or "little bundles". Originating from Lombardy and Emilia-Romagna, these parcels are typically made by placing filling in the center of a pasta square and bringing the corners together to seal, forming a pouch-like structure. Farfalle Farfalle (meaning "butterflies" in Italian) is a popular bow-tie-shaped pasta dating back to the 16th century in Northern Italy, particularly Lombardy and Emilia-Romagna. Known for its pinched center and ruffled edges, this versatile pasta—often called strichetti locally—is typically made from durum wheat semolina, holding sauces well and commonly used in pasta salads or with creamy, tomato, or garlic sauces. Shaped like butterflies, also called 'bow tie' pasta (strichetti). Dried vs. fresh Fettuccine Fettuccine can be with or without spinach. Here with a mushroom sauce served with a Chardonnay. Fusilli served with separate spinach Vegetarian with ginger and nutmeg. Also, tri-color fusilli, a mix of yellow, orange and green colors. Fusilli Fusilli is a Southern Italian pasta characterized by its helical, corkscrew, or spring-like shape, often called "rotini" in the US. Traditionally made by twisting pasta dough around a rod (or fuso), its spiral, ridged structure is designed to hold sauces, particularly pesto, tomato, and cream sauces, or for use in pasta salads. See also Fusilli Tricolore. Gemelli Gemelli is a short, Italian pasta shape that resembles two small strands twisted together to form a spiral, although it is actually made from a single S-shaped strand. The name means "twins" in Italian. It is known for its firm al dente texture and is excellent for holding sauces, particularly pesto, cream, and meat-based sauces. Lasagna Lasagna is both a type of wide, flat pasta and a popular Italian dish made by layering these pasta sheets with ingredients like sauce, cheese, and meat or vegetables. The assembled dish is typically baked in an oven until it is hot, and the cheese is melted. Lasagna sheets come both as natural and with spinach, same goes for both fresh and dried fettuccini. Linguine Linguine is an Italian pasta type similar to spaghetti, but flatter and wider (about 3-4 mm in diameter) and elliptical in shape, hence the name, which means "little tongues". It originates from Liguria in Italy and is traditionally served with pesto or seafood-based sauces but is also suitable for many other types of sauces, including oil-rich and tomato-based sauces. Macaroni with Bloody Mary Condiment: Worcester Sauce Macaroni (Italian, maccheroni) Soup noodles, also known as Elbow macaroni or suppehorn in Danish. Swells to double in size in a soup. Tube-shaped pasta, or shaped like the name says like postal horns. 📯 Soup horns taste good in, for example, tomato soup or minestrone soup. Manicotti Manicotti is a popular Italian-American baked pasta dish featuring large, ridged, tube-shaped pasta stuffed with fillings—typically ricotta cheese, mozzarella, and sometimes meat or spinach—covered in marinara or béchamel sauce. It is considered a comforting, hearty dish and is often described as the American version of Italian cannelloni, which is usually smooth. Orecchiette Pasta Orecchiette is a small, dome-shaped pasta from Puglia, Italy, translating to "little ears". Made from durum wheat semolina and water, it features a thin center and thicker, rough edges ideal for scooping up sauces. It is famously paired with broccoli rabe (cime di rapa). Orzo Pasta Orzo is a small, rice-shaped pasta (pastina) made from durum wheat semolina, commonly used in Italian soups, salads, and baked dishes. Although it resembles rice, it has a chewy, pasta-like texture and is cooked in boiling water for 8–10 minutes. It is versatile, acting as a "faux" risotto or a flavorful side dish. Pappardelle Resembles fettuccine. Ideal for dishes with, for example, game, mushrooms or heavy ragùs, as it visually and taste-wise brings the dish together. Penne Pasta Penne lisce ("smooth") Penne rigate ("lined") Pennoni A wider version of penne. Perciatelli Same as Bucatini. Radiatore Pasta Radiatore (or radiatori) is a short, squat Italian pasta shaped like small, ruffled, industrial radiators. Created between the World Wars (1920s–30s), this pasta is designed with deep ridges and a hollow center to maximize sauce adhesion. It is ideal for thick, chunky, or creamy sauces, as well as casseroles, soups, and pasta salads. Riccioli Pasta Riccioli is a short, twisted, spiral-shaped Italian pasta with ridges and curls designed to trap thick sauces, pesto, and creamy ingredients. Originating from the Piedmont region, its name translates to "curls," and it is similar in texture and function to fusilli, rotini, or cavatappi. Rigatoni Pasta Rigatoni is a large, tube-shaped Italian pasta with distinct exterior ridges and straight-cut ends, originating from central and southern Italy. Ranging from 1.5 to 2 inches in length, its wide, hollow, and ridged structure makes it ideal for holding heavy, chunky meat or tomato-based sauces. Rotelle Pasta Shaped like wagon wheels, and also sometimes called by that name. Rotini Pasta Rotini is a short, 1.5-inch, corkscrew-shaped pasta originating from Southern Italy, commonly known for its tight spirals that excel at trapping sauces. It is highly versatile, ideal for tomato, cream, or oil-based sauces, as well as pasta salads and baked dishes. It is similar to, but tighter than, fusilli. Shell Pasta Also known as conchiglie and cavatelli. Spaghetti Spaghetti is a long, thin, solid, cylindrical pasta, representing a staple of traditional Italian cuisine. Made from durum wheat semolina and water, its name originates from the Italian word spaghetto, meaning "little string". It is typically served with tomato sauce, olive oil, meat (Bolognese), or vegetables. Spaghettoni Spaghettoni is a thicker version of traditional spaghetti, usually measuring around 2.4 mm in diameter compared to the standard 2 mm. It is a long, solid, cylinder-shaped durum wheat pasta that offers a more substantial, "al dente" bite, making it ideal for robust, oil-based, or hearty sauces like carbonara, cacio e pepe, or tomato-based sauces. Tagliatelle Tagliatelle is a traditional Italian egg pasta from the Emilia-Romagna and Marche regions, characterized by long, flat ribbons typically 6–8mm wide. Made from eggs and durum wheat semolina, it is often sold in dried "nests" or fresh, and is famously paired with thick, hearty meat sauces like Bolognese. Tortiglioni Tortiglioni is a tubular, spirally-ridged pasta from Italy, specifically Naples, that is similar to but wider than paste penne. Made from durum wheat, its characteristic, deep, vertical, or spiral-like ridges are designed to catch thick sauces, making it ideal for meat-based, cream-based, or baked, saucy dishes. Vermicelli Vermicelli is a very thin, long strand pasta similar to spaghetti but often, particularly in Italy, slightly thicker (around 2.08–2.14 mm), though frequently thinner than spaghetti in the US (less than 1.5 mm). It is made from durum wheat semolina, water, and sometimes eggs. The name means "little worms" in Italian. Ziti Ziti is a medium-sized, hollow, tube-shaped pasta with smooth sides and straight-cut ends, originating from Naples, Italy. Traditionally served at weddings (derived from zita, meaning "bride"), it is most popular in baked casserole dishes, such as baked ziti, which includes tomato sauce, cheese, and sometimes meat. Pasta Ripiena (Filled pasta) Pasta Ripiena is an Italian term translating to "filled pasta" or "stuffed pasta," which refers to the entire family of stuffed pasta shapes, including ravioli, tortellini, cappelletti, and agnolotti. Filled pasta vs. Dumplings Filled pasta and dumplings are not exactly the same, but they are closely related culinary cousins. Filled pasta (like ravioli) is a specific subset of dumplings , generally defined by thin egg-dough, while "dumplings " is a much broader, global term covering dough wrapped around filling (or cooked alone) that can be steamed, fried, or boiled. Agnolotti Agnolotti, also known as agnolotti piemontesi, is a type of stuffed pasta, typical of the Piedmont region of Italy, made with small pieces of flat dough folded over a filling of roasted meat or vegetables. Agnolotti can be di magro or di grasso depending on their vegetable or meat filling. Agnolotti with a mushroom filling is a good entry point. Cappelletti Cappelletti are ring-shaped stuffed pasta; they are named for the characteristic shape that resembles a hat (cappello in Italian). Compared to tortellini they have a different shape, larger size, thicker dough and different filling. Girasoli (Sunflowers or daisies) Girasoli is a type of Italian, stuffed pasta shaped like small sunflowers, often filled with ricotta, spinach, truffle or meat. They are typically cooked for 3-5 minutes and served with sauce. Gnocchi Gnocchi are small, soft Italian dumplings traditionally made from mashed potatoes, flour, and egg. Originating in Northern Italy, these "pillows" are usually boiled until they float and served with sauces like pesto, tomato, or butter and sage. They are technically dumplings, not pasta, offering a tender, chewy texture. Mezzelune ("half-moons", crescent-shaped ravioli) Mezzelune (Italian for "half moons") are a semicircular, filled type of pasta, similar to ravioli. They are popular in Northern Italy and South Tyrol, often made from wheat or buckwheat flour and filled with ingredients such as ricotta, spinach, mushrooms, potatoes or meat. They are typically served with a simple sauce such as butter, sage or pesto. Ravioli Raviolo (singular) vs. Ravioli (plural). Raviolo al uovo (runny egg yolk) Ravioli filled with a mixture of ricotta and spinach, encased in a ring of pasta, and served with a runny egg yolk. The egg yolk is cooked until it is safe to eat but still runny, creating a creamy texture when cut into the ravioli. This dish is often served in a buttery sauce and garnished with ingredients like sage leaves and sometimes truffles, making it a luxurious and indulgent meal. Tortellini (Ring-shaped) Tortellini is a type of ring-shaped pasta that originally originated in the Emilia region of Italy. Traditionally, they are filled with a mixture of meat, Parmigiano Reggiano cheese, eggs, and nutmeg, and served in capon stock. In the region where they originated, they are usually sold fresh or homemade. Tortelloni Tortelloni is a type of filled pasta, common in Northern Italy, with a shape very similar to tortellini, but larger and with the edges closed in a different way. They are traditionally filled with ricotta cheese and leafy greens such as parsley or spinach. 🍝 Bolognese 🍝 Authentic recipe or not, have it your way Kitchenware Copper sauté pan with lid. Copper heats fast and cools fast, ideal for a saucepan. To sauté means to lightly brown a food in fat for a short time over medium or high heat in a pan or pot. The term is most often used for raw materials that have been cut up, e.g. vegetables in slices or sticks. Mandatory 3 portions 400g of ground beef 400g canned chopped or peeled tomatoes 1 celery stem (the leaves are edible) 1-2 carrots (depending on size) 1-2 yellow onions (depending on size) -All coarsely chopped. Optional Red wine (traditional) Once you get started with adding red wine to the food, the chefs will tell you that the cheapest isn't good enough. Mushrooms (untraditional) Garlic (not considered traditional) 'Philadelphia' spread cheese with garlic and herbs for a creamy consistency instead of cream (untraditional). Whenever I use Philadelphia spread cheese, it's more commonly to use an Italian Mascarpone, while the consistency may become gritty (grynet, nistret på dansk). 140g canned of concentrated tomato puré (optional in my opinion) or even 400g canned Heinz tomato soup (leftover from making homemade pizza ) or Salsa (untraditional) Contradiction Traditionally the celery, carrot and onion are cooked in olive oil to begin with, but I prefer my vegetables crunchy with a bite and not soggy, the Korean style. Some suggest letting the meal simmer for 2-3 hours, but the grounded beef, won't get any tender because of those efforts. After 2½ hours you can start to smell it's getting burned! If it's about the amount of canned tomato added, that no longer matches the amount of 500g ground beef provided by the supermarkets (300-400g these days only), then I suggest you take the lid off the sauté pan. So, I'll start with cooking the ground beef with the highest fat percentage of 14-18% which is excellent for a Bolognese meat sauce, so I won't need olive oil, which is overrated! Traditionally, both one can of concentrated tomato puré, and one can of either chopped or peeled tomatoes 400g matching 500g of ground beef is added. This is either/or to me, and not both/and! -Add milk, it works wonders! If you use canned peeled tomatoes, any excess tomato sauce can be used for a Bloody Mary the next day. You should probably also have some spare celery for this so-called hang-over drink. The excess tomato sauce can also be used to make a homemade pizza . Method#1 Chef's Recommendation Let simmer under lid for min. 4 hours Best the next day. Method#2 For a stressful everydaying Let simmer without lid for min. 20 min. Toppings Grated parmesan cheese Parsley (stem is edible, but chefs are not so fond of them) Never add ketchup to any pasta dishes or the Italian nonnas go waco, calling it a sin in their 10 pasta commandments. Another commandment is to never break the pasta while cooking it. Parmesan cheese Definition DOP: Denominazione di Origine Protetta PDO: Protected Designation of Origin Greek Feta cheese made of goat milk is also PDO. The Danish version, made of cow milk is therefore called salad cheese. Emmentaler is a Swiss cheese but not protected under DOP. 1. Grana Padano (cow milk) 2. Gran Spicco (a cheap variant of Grana Padano) 3. Gran Moravia (eco-vegetarian parmesan cheese) 4. Parmigiano-Reggiano (cow milk) 5. Pecorino (sheep milk, if you can't stand the smell of parmasen, then this one only has half the smell, but comes with twice the price tag) Pecorino Regions Pecorino Toscano Pecorino Siciliano Pecorino Sardo Pecorino Romano Pecorino di Amatrice After opening a pack of parmesan cheese, it gets harder in the fridge. With a heavy knife, chop the Parmesan into 1 to 1 1/2-inch pieces. Add the pieces to the bowl of the food processor fitted with the regular metal blade. Don't overfill the bowl. Turn on the food processor and let it run until the cheese is grated into the desired texture. One point is that pecorino cheese - salty and sharp in its most well-known incarnation, pecorino Romano - is made from sheep's milk, and Parmesan is made from cows. Pecorino also has a stronger taste than Parmesan, with a characteristic nutty flavor. Parmigiano-Reggiano vs. Grana Padano Grana Padano is cheaper, but the supermarkets and the Danish cheese special stores only sell year two-year old, matured Parmigiano-Reggiano. No restaurants with respects for themselves would serve Parmigiano-Reggiano matured less than three years. Parmigiano-Reggiano goes all the way up to 10 years of maturing. Kitchenware Multifunctional raw food grater made of stainless steel. This one has been around for generations, so no one living can tell what the different sides are good for. To grate hard parmesan cheese, I use the side in the right picture. It's far more effortless than the one in the left picture. -The slower you grate it, the faster the results! The small side in the bottom in the right picture, is like a chef's knife, good for slicing carrots and cucumbers. The big side in the left picture is good for grating cucumbers to use for a homemade tzatziki. -I recommend slicing, not grating, the carrots for a spaghetti bolognese on the chef's blade side of the stainless-steel grater. Either side is a horror if you want to grate a soft cheese. Intro to the Stove Ever wondered why the two large hot plates are placed diagonally? A large pot for spaghetti and a large sauté pan for a bolognese fits. Placing them side-by-side onto one large and one small hot plate won't fit! The Oven This baking sheet has a beveled edge on one side. It is both practical and theoretical that this side should face inwards into the oven towards the back. This is practical if you need to scoop your crinkle-cut French fries designed for oven-baking onto a plate. The theoretical part is that if you have a convection oven, then there are convection currents with the hot air distribution for baking bread in particular with this type of baking sheet. A grill grate should be used for a pizza stone and also for a springform pan. Having introduced both the stove and the oven, it's time to move on to introduce the multi-functional salt and sugar for baking bread or pizza dough. Italian Cabaret Lounge Music Pasta Carbonara Entry Level Pasta carbonara is a good entry level to master salt & pepper balance. Both the guanciale and the Pecorino Romano are very salty. Italians prefer tons of freshly grounded black pepper on top after plating. Definition: Carbonara is basically the word carbon (charcoal). Pasta carbonara is a classic Roman dish. 1 egg per 1 Liter of water can bind. More pasta water than anticipated is the secret recipe. Some would use a 50/50 blend of Pecorino Romano and Parmesan cheese for topping besides the traditional parsley, which some don't add to the final dish, but lots of freshly grounded black pepper (let it rain) in the dish and some extra on top before serving. Some would also stir the parsley into the blended bacon/spaghetti/eggs. The emulsification of the egg yolk with hot water to avoid it becomes scrambled/stir-fried eggs is all about making the carbonara creamy, but without adding creme to it. Still, even some Italians would also add cream to the whisked eggs, but that's not an authentic pasta carbonara recipe, have it your way. Should I separate the egg yolk from the egg white, or can I use it all? One egg yolk per 100g of pasta (1 portion). For larger portions with 4 eggs, 3 egg yolks are used and 1 whole egg also to make it extra creamy. Others would separate the yolk from the white and then beat the egg white to add later on, by folding it into the pasta. Most of the Pecorino Romano or Parmesan cheese is added to the whisked eggs besides some grated-on top before serving. 30g of grated Pecorino Romano per 100g of pasta (1 portion). Pecorino Romano is a salty cheese, so some would not add extra salt to the pasta water. The starch from the pasta water also helps to make the dish extra creamy. For an authentic carbonara, only Pecorino Romano is used. When adding the al dente cooked pasta, like spaghetti or fettuccine, into the pan with bacon make sure to turn the heat down first and add some hot water until it stops sizzling. For an authentic carbonara Italians would use guanciale made of pig jaws, instead of bacon for a more Danish version. It's about not using too lean meat. The guanciale/bacon is diced not sliced, and chefs will notice how roughly and uniform you diced it. The more fat the pork meat contains the less the need to also add (extra virgin) olive oil. The fat will become rendered down in the pan. Italians prefer to use spaghettoni for a carbonara instead of spaghetti, which is a thicker version of the classic spaghetti, characterized by its larger diameter, which gives it a "chewier" texture and a rough surface that is good for holding rich sauces. It is made from durum wheat semolina and dried slowly to achieve a balanced cooking and good shelf life for sauce. If spaghettoni is not available, then linguine or bucatini can be used. Since eggs are used to make a carbonara, chefs don't recommend using fresh pasta also. Optional Mushrooms go well with guanciale/bacon in the buddy system. Garlic Red chili pepper You might also look into Amatriciana made with bucatini, guanciale, Pecorino di Amatrice cheese and dry white wine, which can bind the unbindable olive oil and pasta water. Pasta Sugo You might also look into the difference between Pasta al Pomodoro and a Pasta Sugo. Fettuccine Alfredo Authentic Fettuccine Alfredo is not made with cream, but with butter and 12-18 months ripened Parmigiano Reggiano. Balance Chefs say that if every bite tastes the same it becomes boring. That's where a variety of ingredients comes in, while others would say that sometimes less is more. Italians eat their spaghetti with a fork only. To use both a fork and a spoon is an American way, I've also seen some do that in Denmark. Italian Plating How to swirl or twirl Italians uses a 6 oz. soup spoon to twist, the spaghettoni or bucatini into shape before transferring it onto the plate for serving. Conclusion Once you've looked into Italian Christmas cuisine with seafood, it becomes just as reluctant, repulsive and rejective as British and American cuisine. What the Italian nonnas call a sin, is related to the fact that family/religion means to tie bonds together. The next generation of Italian heathens prefer to call the sin for international pasta crimes. Sometimes the Italians use a pasta dish as a starter, and not as a main course. That's where they start to use a food tong and twist the pasta in a 6 oz. soup spoon to roll it up a before serving it on a plate.

The concept of the "buddy system" through a culinary lens, focusing on how specific ingredients and dishes enhance one another. A tutorial on how to make sauerkraut. Buddy System What ingredients complement each other well? Buddy-Pairs Soft boiled eggs and herbal celery salt Carrots and Eggs Curry and Mustard Cress and Eggs (Easter Eggs) Cress and Chives Spinach and Eggs (Omelette ) Spinach and Salmon Bacon and Eggs Eggs and Danish curry salad (open-faced sandwich ) Mustard and Pickles (Classic Hot Dogs & Hamburgers ) Bacon and Mushrooms Broccoli (hårdt stegt af, ikke coated pan) and Cheese Cheddar and Gruyere Fars & Crème Fraîche (minced meat and sour cream) Chicken and Crème Fraîche (with noodles) Chicken and Tikka Masala Dill and Fish Chickpeas and Tahini Seaweed and Mascarpone Herring and Schnapps (Danish cuisine) Brown gravy and red cabbage (Danish cuisine) Cabbage sausages and green cabbage (Danish cuisine) WASA crispbread with Kalle's caviar on tube (Swedish cuisine) Ramson (wild garlic) and sour cream (creme fraiche) (particularly in European cuisine) Beetroot and Horseradish (Eastern European and Jewish cuisine) Thyme and beetroot Thyme and beetroot are considered a good buddy system (companion planting pair) in the garden. Here is why they work well together Pest Repellent: Thyme helps repel common pests that can bother beetroot, such as cabbage loopers. Growth Enhancement: Thyme is known to enhance the growth of beetroot. Space Saving: Because thyme is a low-growing, perennial herb, it can be planted around or near root vegetables like beets to maximize garden space. Other good companions for beetroot include basil, coriander, and rosemary. Salt & Pepper We use it every day, but have you ever wondered why? Yes, salt and pepper are considered a "buddy system" in dining etiquette, meaning they should always be passed together as a pair, even if the person only asks for one of them. Here is why they are a pair Etiquette Standard: If a dining companion asks for salt, it is proper manners to pass both the salt and pepper shakers in one hand or together, ensuring the next person has access to both. Preventing Loss: Keeping them together prevents one from going missing, as they are viewed as complementary, inseparable, or "married" items on the table. Convenience and Symmetry: Passing them as a set is efficient and maintains balance on the dining table. Symbolism: They represent a partnership, often compared to two sides of the same coin. Danish Cuisine Herring and schnapps are a pairing that is traditionally served for lunch on both Christmas and New Year's Eve in Denmark. Sauerkraut and Tzatziki Saurkraut We think of a Saurkraut as a German dish served with Wurst or Sweinhaxe. But Sauerkraut certainly does not have to be an almost inedible cabbage that we only associate with Germany. In addition to the taste with lots of umami, it is also very healthy, especially for the intestinal system. Sauerkraut is a fermented white cabbage, which means that the white cabbage ferments when lactic acid bacteria are formed in it. These bacteria are a natural part of the cabbage itself, which begins to ferment when salt is added. When the cabbage has fermented after a few weeks, it is both easier to eat and keeps longer since it is now preserved and has acquired flavor. All this by adding a certain amount of salt and letting the sauerkraut stand in airtight containers at room temperature. Fermentation of various ingredients has been known for many thousands of years. Both beer and bread are fermented products, which you may not think about. Cut the white cabbage relatively finely. If it is cut into thicker pieces, fermentation may take a little longer. I like sauerkraut best when it is finely chopped. Kitchenware One patent glass Actual recipe Cut the white cabbage in half and cut off the stem. Finely chop the white cabbage either with a sharp knife, on a mandolin or in a food processor. Then put the white cabbage in a bowl and add the salt. Now you need to massage the salt into the white cabbage. Do this for a few minutes, after which you set the white cabbage aside for 15 minutes. The white cabbage has already released some of its liquid. Now you continue to massage for 5 – 10 minutes until the white cabbage has become soft. Put the cabbage in your patent glass, which have of course been scalded. It is important that the white cabbage is pressed tightly together in the glasses. Finally, pour the liquid that the cabbage has released into the patent glass. Place the jars in a room temperature place around 21°C/70°F for 1 – 2 weeks. Open the lid every day to let the pressure of CO2 out. When the cabbage is finished fermenting, place the jars in the refrigerator. Notes Some recipes use coarse salt, other fine salt. We can always argue about that. If there is a lack of moisture during the fermentation process, you can make a brine mixture of 20g salt to 1 liter of water (2.5% salt). The sauerkraut can be stored for many months. Since this is my first real fermentation experiment, I look forward to a good result in a few weeks. And what can you serve with sauerkraut besides sausages? It can of course be used as a side dish for pork dishes, on a hot dog, in a burger or with chicken. It can be served with a myriad of dishes. For example, try serving your sauerkraut with slow-roasted pork shank or traditional meatballs. Both tastes great with homemade sauerkraut. My 1.4L patent glass can hold 700g of finely chopped white cabbage, but after it is massaged with salt it only fills half. Some recipes use coarse salt, others fine salt (2.5%) Note that the patent glass can only withstand 60°C/140°F if you want to sterilize it. Tzatziki Homemade tzatziki, simple and easy. Classic tzatziki consists of Greek yogurt, where the whey is strained from, giving it its thick consistency. Strained yogurt - Wikipedia Cucumber, garlic and salt, and is a perfect accompaniment to, for example, grilled meat, salad and bread. Tzatziki is widespread in the Balkans and the Middle East, and tastes pretty much the same, although we think that Greek tzatziki is the right one. Mix the Greek yoghurt with garlic and pepper. Cover the mixture and place in the fridge for at least ½ hour. Meanwhile, grate the cucumbers and sprinkle with coarse salt. Place them in a sieve and leave for approx. ½ hour to drain. Squeeze out the last of the liquid from the cucumbers and fold them into the yoghurt mixture (save some for decoration). Taste. Arrange the tzatziki in a serving bowl. Drizzle with oil, garnish with cucumber and olives - and serve. Some would also add Greek Feta cheese to their tzatziki. Actual recipe perfect for singles! 1 cup of ecological Greek yoghurt 400g (Rema 1000) Perfectly matching 1 whole green cucumber (limited food shelf lifetime span) either coarsely grated or finely chopped 1 whole garlic clove, not just 1-2 cloves (limited food shelf lifetime span) Tons of coarse salt for dehydrating the cucumber Twice the amount of freshly grounded pepper (let it rain)! Perfect for storage 1 jar of used and drained red cabbage, 690g Netto. Homemade Sauerkraut and Tzatziki with Gyros Kebab What's interesting here in this Greek recipe is, that I go with Neapolitan bread from Italy. For more information on the buddy system see the pizza toppings section.

Everything about sausages from the thin ones used for hot dogs to the thick ones served with hot dog buns on the side. International cuisine and different styles. 🌭 Hot Dogs/French Hot Dogs 🌭 Level up your party food AI Explainer! Introduction Universal Taco holder perfect for serving hot dogs. Placed this way it holds 3 pcs. with a stable stand foot. Left : A Danish red sausage only 18cm served in a large 15cm bun with traditional pickled cucumbers. Middle : A 20cm grill sausage also served in a large bun with pickled crinkle-cut gherkins (drueagurker). Right : A large Brioche bun tasting so delicious that any condiments overtone its flavor. 'Kæmpegriller' with Cheddar cheese. Medium-sized in-between thin Wiener sausage and thick Frankfurter. Surprisingly fits into a large brioche hot dog bun making them Whopper-sized. Flipped upside/down it can hold 4 pcs. with a practical handle but might wobble a bit on the table. Small vs. Large hot dog buns The choice between small and large hot dog buns depends primarily on the type of sausage and hot dog you want to serve. Here are the main differences based on use and size: Small hot dog buns (Classic) Use: Perfect for classic red sausages (Wiener sausages) or regular-sized barbecue sausages (18cm) Characteristics: They are often soft and typically stick together in the package so they can be pulled apart. Goes with: Traditional hot dog with the whole thing (ketchup, mustard, remoulade, pickles, roasted onions, raw onions). Large hot dog buns (Larger in length only, not Frankfurter-size) Application: Designed for larger in length sausages (20cm), but not such as Frankfurters or Bratwurst (bun served on the side). Characteristics: They are longer, often slightly wider and more robust to be able to hold a heavier sausage and more accessories without breaking. Suitable for: Gourmet hot dogs or when the sausage is the main character. What should a traditional hot dog look like ? On a classic Danish hotdog "with everything", both the raw onions and the roasted onions come on top of the sausage and dressing. Here is the traditional order from the bottom : Small or large hot dog bun (potato, pretzel or brioche) Mustard (often at the bottom under the sausage) Sausage (roasted grill sausage or boiled red sausage) Ketchup and remoulade (1 lane on each side on top of the sausage) Raw onion (chopped) Roasted onions (crispy) Pickled cucumbers (cucumber salad or gherkins ) on top So, it is the "farveladen" (the dressings) and the sausage that form the base, after which the two types of onions and pickles are placed as a topping on top of the hotdog. The main thing here is to experiment with, what hits the palate first, and the tongue afterwards. So, far I concur with the mustard going below, but the palate is made of thin, soft and fragile skin. So, I'm not so sure about that the crunchy toasted onions so go on top. LCARS Retrieval Sesame Street - Grover, The Count and the hot dogs (American version) Sesamstrasse - Graf Zahl zählt Hot Dogs (German version) German origin, originally meaning a 'Dachshund'. Hot dog vs. Hotdog Both "hot dog" (two words) and "hotdog" (one word) are used, but "hot dog" is generally considered the standard spelling for the food item, according to Merriam-Webster and the Oxford English Dictionary. While "hotdog" is occasionally accepted as an alternative noun, it is primarily used as a verb meaning to perform stunts. It's quite a challenge to find a classic hot dog recipe, since a variety has come along since its origin. For gourmet style hot dogs and burgers , you're on your own from here on (idiosyncrasy). Stuffings & Toppings American style: Ketchup/mustard only (Each city has their own streetfood style) Danish style with remoulade French style with mayonnaise International Cuisine Polish dog and Polish dog Chicago style Icelandic hot dog Amsterdam style - Hearing with pickles Hot dogs with Danish red sausages - Danish style Kradser - A vegetarian Danish style Vegan hot dogs In Brazil, Colombia, Ecuador, and Venezuela, hard-boiled quail eggs is a common topping on hot dogs and hamburgers. French hot dog vs. Hapsdog A French hot dog and a hapsdog are basically the same thing, a sausage placed in a hollowed-out bun with dressing. While French hot dog is the term for the baguette-like bread, "hapsdog" specifically refers to a version with a softer sausage bun that was introduced in the 1980s. Both typically contain sausage and either a French dressing or a curry ketchup. German style bratwurst or curry wurst with Kraut 🥙 Greek style pita gyros (pronounced γύρος) - Kraut with tzatziki 🥙 🥙 Turkish style pita with Döner kebab - Kraut with tzatziki 🥙 Asian/China/Korean style with Kimchi - Kraut with spices Sauerkraut can also be used for burgers like they do in Chile. For gyros/döner kebab I recommend dry roasting it in a cast iron grill pan with high temperature, but watch over it with a hawk eye, within less than a minute it transforms from well done into charcoal. Gyros - Wikipedia For the difference between pickling and fermentation see the chemistry section. Brioche Bun - Curry Wurst - Sauerkraut with Tzatziki Palate The roof of the mouth, separating the cavities of the nose and the mouth in vertebrates. A person's appreciation of taste and flavor, especially when sophisticated and discriminating. Chefs may have in mind that all the stuffings like ketchup, mustard, onions and pickles should go on top, so it meets the palate first. So far, I've only seen professionals put all of the toppings on top, and nothing in the bottom between the bun and the sausage. But I've heard one American saying the same as me. The mustard goes in the bottom of the bun, and right over it, the raw diced onions. The dressings on top of the sausage will keep all the other toppings sticking like a glue. Standard recipe 1 lane of ketchup 1 lane of mustard 1 lane of remoulade I had it up to here with Danish design dressing bottles for ketchup, mustard, mayo, remoulade, etc. The nozzle in all of them are way too large for international cuisines, or like the mustard and also mustard with honey sold in glasses, impossible to dose probably with a teaspoon. Worldwide it's known in international cuisine, that the Danes drown their food in accessories. Sometimes less are more. Dressingflasker, 2 stk, rød/gul | Lomax In a sausage stand, they typically have all three layers on top of the sausages because it has to be quick, but I think the sausage bread becomes a little too dry without a layer of either ketchup, mustard or remoulade at the bottom of the hot dog bun. Ketchup is often more splattered in its consistency, especially Heinz Ketchup with less sugar and corn starch to bind the water in it, and I strongly do not recommend that for neither a hot dog nor burger. Crinkle-cut pickles are not that sour Potato hot dog buns Because potatoes contain potassium, the buns rise quicker than those breads with only wheat inside. The moist texture comes from the potato starch and its ability to absorb more water. The potato also gives it a longer shelf life, as the starch molecules protect it from going stale. Soft vs. crunchy buns Brioche buns Small buns vs. large buns (match the length of the sausage) Since the brioche and potato hot dog buns came along, you'll be surprised how good just a bun and sausage without any accessories at all tastes! We still continue to drown them in mustard, ketchup, etc. Brioche Pretzel Style Hot dog Bun Pretzel is more commonly used for gourmet hot dogs and not classic hot dogs. These Pretzel buns are with sesame seeds and just like with burger buns these seeds have a nutty flavor meant for use with lettuce. Read more about Pretzel in the burger bun section . Just like burger buns in the oven: 2 min. in the oven for a soft bun 3 min. if you prefer them crisp. Preheat the mini oven to 180° C (over/under heat, not hot air, microwave or grill, 11-12 min. to preheat) Onions Onions vs. toasted onions (med det hele) What balance mix between raw and toasted onions? Yellow onions (strong) Red onions (medium) White onions (mild for raw serving) For more info about onions see the burger section . Sausages Roasting/Boiling Pork vs. Beef Sausages Straight vs. Curved Sausages (bend upwards) Boiled vs. Roasted Sausages Ecological Sausages Wiener Sausages vs. Frankfurter Sausages Red Sausages (Danish) The classic red sausages (hotdog sausages) often have a slightly sweet taste. Sweetness and balance: The sweetness comes from a combination of the spices used (typically a mild mixture) and a little sugar/sugars in the sausage stuffing. Classic taste: They are often mild, finely chopped and have a familiar, slightly smoked taste that many associate with a classic Danish red sausage. Not "dessert-sweet": The sweetness is balanced with salt, and it is this balance that gives the characteristic sausage taste, rather than a pronounced sugar taste. Red sausages are originally colored Vienna sausages, and they are most often eaten cooked, not roasted. The red color of Danish red sausages comes primarily from the dye carmine (also known as E120 or cochineal). This dye is extracted from dried and crushed scale insects that live on cacti in Central and South America. The dye is used to color the sausage skin. Key facts about the color: Natural origin: Carmine is a natural dye extracted from the carapace of female scale insects. Historical change: Previously, the synthetic dye erythrosine (E127) was used, but it was banned in 1981 because it was allergenic, after which they switched to carmine. Distribution: Carmine is also used in many other foods, such as Aperol, Campari and red soda. Tinfoil Tinfoil inner matte side If you want to wrap your food before putting it directly in the fridge, then the matte side should face downward. Left matte - Right shiny upwards The one in the middle was the first to crack open. The one on the left side was second to crack. The one to the right did not crack. -Never go above beyond low to medium-low heat! Tinfoil outer shiny side If you want to keep your meal hot, then the shiny side should face downward. It #reflects heat. Roasting To avoid that the sausages crack for roasting, buy those thin and straight shaped Wiener sausages branded as 'grill sausages', not the bended ones. Grill sausages have a thicker and more heat resistent skin, but are less suitable for boiling in water, unless you leave them, after being boiled to rest, at room temperature for 12-24 hours, then the skin becomes edible. For the skin to become crisp roast the thin Wiener grill sausages for 30 min. on medium heat until they start to gain color for home usage. For professional hot dog stands, turn the heat down to medium-low for another max. 40 min. Flip them every 5 min. For thin sausages like a Wiener 30-60 min. total. For medium-sized sausages like "Kæmpegriller" 45-50 min. (19 cm) For thick sausages like a Frankfurter 60-90 min. total. As long as they sweat on the outside, they're still juicy on the inside. After that the skin gets way too overdone. Boiling If the sausage package says, 'grill sausages', then I don't recommend boiling them, the skin might become too chewy and inedible. Put the sausages in a pot with water and bring it to boil. Once it starts to boil, immediately remove the pot from the hotplate to avoid that they crack open and let them rest in the hot water. For thin sausages like a Wiener 10 min. rest time. For thick sausages like a Frankfurter 20 min. rest time. Ringrider Grillpølser A specialty from the region South Jutland, Denmark. Too low temp. won't give them the right color. Middle temp. will do for a crisp skin. Medium-high temp. will crack them open! The one in the middle was unprepared for testing purposes but did not crack open. The one to the left was prepared with traditional diagonal cuts to let the steam out, but modern research suggests it just make it worse, letting the juicy meat dry out too fast. The one to the right was prepared with 4-5 holes made with the tip of a knife. Serving Traditionally, thick sausages like Frankfurter Ringrider Kålpølser Are served with a hot dog bun on the side. Mustard Mind how strong the flavor of the sausage is and choose a mustard that matches it. Thin Wiener sausages match a sweet French mustard, while thick sausages like cabbage sausages or 'Ringrider' sausages tend to be spicier than the thinner ones and are traditionally, served with a strong mustard. Some would prefer Dijon mustard, but that's only sold on solid glas and not in plastic tubes, making it difficult to dose right and fast. It's also not a typical Danish style to use Dijon mustard for hot dogs. Some chefs might have been taught in culinary school that the strongest flavors should hit the palate first. When it comes to a strong mustard served in hot dogs I strongly disagree. The mustard goes in the bottom of the hot dog bun disputing what you see professionals do. For more info on mustard see the burger section.

A good way to start to learn about bacon, mushrooms, seasoning, buns, onions, pickles, mustard, ketchup, tomatoes, salsa, lettuce, burger dressings and cheese. 🍔 Burgers 🍔 Homestyle Burgers AI Explainer! Table of Contents Cookware The Buns Patties Seasoning Burger Glaze Cheese Bacon Mushrooms Onions Pickles Mustard Ketchup Tomatoes Salsa, Chutney & Relish Lettuce Mayonnaise Burger Dressings McDonald's Menu Preparing the Burgers Building the Burgers Fried Chicken Burgers Shopping History While ćevapi is a beloved Balkan dish with a long history, they are not the oldest burger in the world. The oldest hamburger-like dish is likely Rou Jia Mo from China, which has been around for over 2,000 years. Ćevapi, derived from the Persian word 'kebab', became popular in the Balkans during the Ottoman Empire. Although ćevapi share similarities with burgers, they are a distinct dish with their own unique history and regional variations. There's always more if you want to delve into international cuisine burgers, like a Chilean burger recipe. What's New Burgers are sometimes called Sliders, typically served in restaurants on oval plates not stacked, as exclusive, but not in fast food restaurants. And then there's also smash burgers as a new trend. 🍔 Cookware 🍔 Kitchenware Claus Holm Cast Iron Grill Pan 28 x 28 cm. For seasoning a grill pan, I suggest multitasking on seasoning a wok pan/pot simultaneously. Tip When using a grill pan for patties, sliced baguettes or likewise you can turn them 45° degrees halfway for a more even grill pattern. Claus Holm 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. Kitchenware The cast iron grill pan scratches the kitchen sink, so place it on a dish towel before cleaning it! McDonald's uses a griddle pan to handle the high volume of orders. Burger King makes flame grilled patties. I recommend using a grill pan for the patties, so they don't stick. The pan can be used to heat both the patty and the bun. Start with the patty before the bun, so the serving temperature is aligned. Use medium-high heat for the patty to become grilled! PROS: Not coated with Teflon ® or likewise non-stick materials. So, you can scratch the pan all you want. CONS: Extremely heavy to handle for the wrist with one hand only. Extensive cleaning required. It's tempting to grill the tomatoes also, but the cast iron is not tolerant to acidic food like tomatoes. Cast iron takes longer time to preheat than a skillet made of aluminium (use medium heat only). Basics Use a non-stick coated pan or a chemical free ceramic pan for: eggs, fish and pancakes. Use a spatula made of wood or plastic for non-stick pans. To avoid sticky food, do the following in this specific order: Heat the pan properly. Too low heat makes it sticky. Put a drop of water on it, if it dances around, it's heated well. Add the oil/butter Avoid cold and wet meat Burgerware accessories. Large buns Ø 12 cm Grill grated burger presser Ø 11 cm (patty shrinks 10% during grill) Flat smash burger presser Ø 15 cm Metal spatula with beveled edges You can also just use a metal spatula to press extra thin smash burgers. Some uses a technique with smashing the patty with the spatula and adding extra pressure on top of the spatula with the flat smash burger presser. Burger bell to melt cheeseburgers, and also to keep them juicy and warm. 🍔 The Buns 🍔 Believe it or not, but you can also deep-fry burger buns called burger bombs. For that purpose, mind the size of your deep-frying pan basket: Small buns: Ø 10.0 cm Large buns: Ø 12.0 cm Timing Heat your oil to 170°C/338°F (Acrylamide formation @ 175°C/347°F) ⚠️ Fry the buns in batches for 2-4 mins. until they're crispy and golden. Forget about 2 mins, too undone! Forget about 4 mins, over well-done! McDonald's thought about stopping again with the use of glucose syrup in their buns, which those in the supermarkets also uses to avoid drying out (sugar binds water, also in ketchup). If you want to make a homemade McDonald's Big Mac style with a middle bun, you can up cut a second bun and use the bottom bun as the middle bun. This might be interesting if you want a double patty burger. Readymade burger buns from all the supermarkets tend to crumble and fall apart, making it impossible to eat them with bare hands without a knife and fork. If your burger buns are falling apart, here are several tips to help prevent that. Choose the right buns: look for sturdier buns like brioche, potato, or ciabatta, which tend to hold up better against moisture. Toast the buns: lightly toasting the inside of the buns can create a barrier that helps prevent them from becoming soggy. You can use a toaster, grill, or skillet for this. Add a barrier: spread a thin layer of mayonnaise, mustard, or butter on the inside of the bun. This can help create a moisture barrier. Burger juices: If your burger is particularly juicy, consider cooking it a bit less or using leaner meat to reduce the amount of fat and juices that can soak the bun. Layering: after rinsing lettuce in cold water dry it on a kitchen towel or use another dry ingredient on the bottom bun before adding the burger. This can help absorb some moisture. Serve Immediately: assemble the burgers just before serving to minimize the time the bun is exposed to moisture. Avoid overloading, be cautious about adding too many toppings, as this can weigh down the bun and cause it to break apart. Avoid tomato and soy sauce. 9. Try cut the bottom bun ⅔ of the size, but the top bun will also fall apart. Restaurants serve their burgers in waxed wrapping paper. How to Hold a Burger without Spilling it All How to build a multi-textured burger that can be eaten with the hands without a skewer to keep it all together? When you're digging into a simple burger with a bun, steak, and cheese, there's usually little risk of messing up. But when it comes to a delicious, sumptuous cheeseburger loaded with ketchup, mustard, pickles, and onions, it can quickly become a frustrating affair with lots of napkins and stains on your clothes. Luckily, there's a technique for keeping your burger in check without sacrificing taste. How to best hold a burger 1. Use both hands. 2. Place your thumbs and pinkies around the bottom bun. 3. Place your index, middle, and ring fingers on the top bun. 4. Don't hold too tightly - a light but steady grip is the key. This method distributes the weight of the burger evenly and prevents loose ingredients from falling out. Tomato and ketchup won’t spill out the back, and the thinner bottom bun will be better supported, reducing the risk of it collapsing under the weight of juicy ingredients. If you want to go a step further, consider toasting your burger buns on a pan or grill. This makes them more stable and less likely to bend under the pressure of the delicious toppings. The Layer-on-Layer Strategy The technique doesn’t stop with how you hold the burger, though - it’s also about how you build it. To keep the ingredients in place, place slippery ingredients like tomato and onion between dry layers like lettuce and steak. The friction between these layers helps prevent the ingredients from sliding out. If you still have the paper wrapper that came with the burger, you can use it as an extra barrier. Just gradually fold it back as you eat. No Wrapping Paper? Take a piece of regular kitchen roll – not some flimsy discount paper, but a decent quality that can absorb without falling apart. First fold it in half once, so you have a rectangular shape. Then fold it once more – so you have a compact square. Now fold the two top corners down towards the middle, as if you were making an origami paper airplane. This creates a shape that collects liquid from below but still leaves room for the burger on top. Give the fold a squeeze, and you now have an improvised, but surprisingly effective, little grease-catching tray. The type of buns can have a big impact on your burger's taste and texture. Entry Level Brioche - Brioche is a fluffy and buttery bun that is perfect for burgers. Its decadent yet light flavor balances the other ingredients. Brioche: soft, slightly sweet bread made with eggs and butter. Brioche burger buns are used for both classic hamburgers and cheeseburgers. If Brioche buns are not freshly home made, but bought pre-made, then I prefer sesame seed buns, all purpose. Beginner level (someone who is just starting at something, or has only recently started) Novice level (same as beginner, but one who is not yet very familiar or experienced in a particular subject) Sesame Seed Bun - Sesame seeds add a mild nutty sweetness and used for burgers with lettuce and tomatoes. Enthusiast Level Amateur, semi-professional, professional Ciabatta - A type of flattish, open-textured Italian bread with a floury crust, made with olive oil. Italian Ciabatta buns have a crunchy exterior and soft interior. It's structure outside makes it perfect for juicy burgers. The combination can be Tipo 00 and durum flour. Long rising time: 12 hours (cold risen). Homemade Ciabatta suggests a mix of Tipo 00 pizza flour and Durum flour. Readymade Ciabatta from the supermarkets might only contain as less as 3% of Durum flour. Onion Roll - Onion rolls have a light onion flavor and are perfect if you want to add that flavor to your burger. Potato Roll - Potato rolls are thick with a light potato because they are made of potato flour. Pretzel Roll - Pretzel rolls are salty with a soft and chewy interior. The unique taste and fluffiness of pretzel bread is due to the bread being boiled then baked. Pretzel roll (Danish, saltkringle) comes with a characteristic brown and smooth surface (Brioche). The salt content is not too much, only 1.4% per 100 grams. Toasting Hamburger Buns on the Stove Some cut the bun in half so that it also becomes toasted golden brown on both sides, both inside and outside. Some say inside only. The bun is dry fried on the pan (hot pan, lightly toast) after the steak is fried. Some recommend using a little butter to add more flavor and help the burger buns turn golden brown. The purpose of toasting the bun on the inside is to avoid that the stuffings soaks the bun. Not only are toasted buns tastier and crispier than normal buns, but they also keep the burger bun from getting soggy quickly. Some would like the buns more bedraggled than crispy. If you're just making a few, the best way is to toast them in a pan on the stove. Melt butter in a frying pan, making sure to coat the pan. Place sliced side of buns into the butter and let cook for one minute. Put a medium sized skillet on a stove burner set to “Medium” heat. Don’t use a higher heat setting. Higher heat causes the bun to brown or burn quickly. Allow the pan to heat for approximately 30 seconds. Melt the butter. Split open the bun and brush melted butter over the cut sides of both halves. *) Make sure to coat the entire cut side, including the edges, doing so helps the edges from burning. Add two buns to skillet, toasting only cut sides of buns. Toast, without moving, until both cut surfaces turn light golden brown. Check the buns after 9-11 seconds (count one thousand, two thousand, three thousand then I check the toasting process). If when checking, the bun is too light, continue toasting, and toast to desired doneness. Don't leave the stove and keep checking to avoid buns from burning. Max. 2 min. on the inside of a toaster incl. time to preheat. 🍔 Patties 🍔 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 are McDonald's Burger Patties 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. Roasting Time pan seared 113g Ground beef with 10% fat: 2-3 min. on each side. 125g Ground beef with 19% fat: 4-6 min. on each side. Core temp. 63°C / 145°F The [5:6:7] Rule 5 minutes on the first side Start by placing the steak on a hot grill or iron cast grill pan and giving it five minutes. That's enough time to create that golden crust without drying out the meat. 6 minutes on the other side Flip it once - and only once. The grill or pan is now hotter, so the steak gets a little less time on this side, but it still cooks evenly. 7 minutes to rest And here's the most important thing: Let the burger rest for seven minutes before you dig in. This allows the juices to distribute and ensures that every bite is equally juicy and delicious. The [4:5:6] Rule For an Aluminum skillet. If you cook your steaks in a pan, you'll need to adjust the time slightly. The heat is often more direct, so 4 min. on the first side, 5 min. on the second, and still 6 min. of resting time is the way to go. What heat should you use? Grill: Medium-high heat – that’s about 93-107°C/200-225°F, depending on your setup. Frying pan: Medium to high heat. Think: if you cook bacon at that temperature, you’re close to perfect. Always check the core temp. to be absolutely sure – 60-63°C/140-145°F is spot on for medium. Use a meat thermometer if you don’t want to guess. Ground Beef Lean: 4-7% fat gets too dry, but works well in dishes that require crumbles, like meat sauce, tacos, stuffed peppers or casseroles where draining fat might be difficult. Middle: 8-12% fat (best for juicy burgers) High: 14-17% fat. Too fatty/oily for burgers, but good for spaghetti bolognese and lasagna. Ready-made, frozen ground beef patties from the supermarket will not result in juicy burgers. For homemade patties, 1 egg can be added to the stuffing to make the patty juicer. The consistency can be adjusted with breadcrumbs and milk. For a creamy consistency, creme fraiche, cream or original, neutral "Philadelphia" cheese can be added. Unfortunately, much fatter though. Leftover patties kept in the grill pan from the day before, at room temperature, tastes even more 'flame grilled' 1-2 days after when reheated. The cultivation of fungal spores will first become visible after 3-4 days. Deep Frying The patties can also be deep fried. For general safety instructions see the deep-frying section. Max. Temp. 170°C/338°F ⚠️ (Acrylamide formation @ 175°C/347°F) Cooking time 2-3 min. Shrinking percentage is equivalent to the fat percentage (up to 25% shrinkage) For juicy patties, 2 min on each side at very high temp. on a cast iron grill pan is recommended. Alternate Meat Pulled Pork. Seasoning There are Mainly only Four Ingredients Salt, fat, sugar and the sour. Generally, is said that if a meal is full of fat, then it's a good idea to add something acidic/sour. "Accent Flavor Enhancer" (American) Ingredients: Monosodium glutamate, salt, contains 2% or less of chili pepper, tricalcium phosphate (as anticaking agent), cumin, oregano, extractives of paprika (color), extractives of garlic, extractives of onion. "Knorr Aromat" (European) Ingredients: Glutamate is a Flavor Enhancer, 59% salt content. Evt. a pinch of garlic powder and/or chili. Smoked paprika if you want a grilled flavor. Paprika is usually added in the very last minute to avoid it gets burned. When making ballotines, roulades or rolls, stuff the paprika on the inside. Seasoning loses taste if heated, only salt & pepper is essential. Burger Glaze Glace vs. Glaze Glace (French for "ice" or "glaze") is a highly reduced, gelatinous, syrup-like stock used to add intense flavor or a shiny finish to foods. Glaze (English) refers to a thinner, glossy, and often sweet or savory coating applied to foods. Glace is a thick concentrate, whereas glaze is a coating. A burger glaze can be used to brush the steak just before it goes into the bun. A variety of ingredients can be used to make a burger glaze, eg. melted butter mixed with a little ketchup, Dijon and a dash of soy. or Worcestershire sauce glazed burgers. You can also get dehydrated Worcestershire sauce. Texas Cowboy Butter Made with shallots, lemon, chili, garlic, thyme, parsley, chives, paprika and Dijon mustard. Bourbon glazed burgers 🧀 Cheese 🧀 McDonald's use either an American high processed version of an English Cheddar cheese and refuses to call it a Cheddar, they call it American cheese. Cheddar cheese is a natural cheese that is made of cow milk and relatively hard, off-white or orange if colorings such as annatto are added, also called red cheddar, and sometimes sharp-tasting. Cheddar is a hard English cheese while American cheese is a smooth and creamy processed cheese. Cheddar has more flavor while American cheese, being artificially processed rather than aged naturally, is less expensive. Cheddar cheese is the classic choice for a cheeseburger, but Gouda or Monterey Jack also provides great melting ability. Smash burgers make it easier to melt. See the burger bell section. Cons: Sliced Cheddar cheese dries out quickly around the edges after opening. Doesn't taste of much. Caramelized Cheese Brown cheese, fast melting American Cheddar vs. British Cheddar. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown color and sweetness. Emmentaler A Swiss Emmentaler cheese has also been seen used by McDonald's for cheeseburgers. A firm cheese made from cow's milk, is medium-hard and can be recognized by its large holes. The flavor is spicy and nutty without being overpowering. Emmental cheese matures 2-14 months and has a minimum 45% fat content. The name Emmentaler is not protected, which is why Emmentaler-type cheeses are produced today in almost all cheese-producing countries. Danish Emmentalers are the 'Samsø' and 'Svenbo' cheeses. Grated Emmentaler on top is also used in premade lasagne (Local shopping, Lidl). Gouda Gouda (pronounced: Khouda) is the name of a cheese that originally comes from the city of Gouda in Zuid-Holland in the Netherlands. The name is not protected (DOP/DPO), so the cheese can be produced and sold under this name all over the world. Blue Cheese Castello - »Intense« Dark-Blue Cheese vs. Light-Blue Creamy Cheese. The easiest way to crumble blue cheese is to use a grate (rivejern). Bulgogi Cheeseburger Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef , grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea , where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits. Texas Style Cheeseburger Chipotle cheese uses shredded Monterey Jack cheese, which melts well and has a mild flavor. While some older sources mention a blend of Monterey Jack and white cheddar, the primary cheese used is now Monterey Jack. Chipotle also offers a spicy "chipotle cheese" product made with Monterey Jack and chipotle peppers from other brands, though this is a separate item from the shredded cheese served in-store. -In Texas they say that you use more meat as topping on top of the meat. For Parmesan cheese see the spaghetti bolognese section. For Mozzarella cheese see the pizza section. 🥓 Bacon 🥓 Burger King's 'Bacon King' Burger: 6 slices of bacon. Shopping: Rema 1000. Premade, not frozen, ground beef with beech smoked bacon flavor (2 x 125g, 19% fat) Blue cheese with bacon (or meatballs) have seen being used in different dishes. 🍄Mushrooms🍄 Mushroom Foraging When foraging mushrooms use a pocketknife to cut them by their roots to avoid tear up the mycelium below living in a symbiosis with the trees they grow under. White Truffles (end of September/October to December/January) vs. Black Truffles (December to March) White truffles are significantly more expensive than black truffles, often starting at €3,000 per kg. as they cannot be grown and are rarer. Black winter truffles are cheaper, costing from around €133 per kg. Types of Mushrooms Pores vs. gills. Mushrooms use gills or pores under their caps to release spores, with gills appearing as thin, radiating sheets and pores appearing as sponge-like, small holes or tubes. Gills are typical of agarics, offering high surface area for spore production, while pores, common in boletes and polypores, function as tube openings. Trinity △ 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. 🧅 Onions 🧅 Knife skills 🔪Universal Chef's knife vs. Japanese Santoku knife.🔪 A chef's knife is universal because the tip of the knife can also be used to debone poultry. In Japanese cuisine, vegetables are traditionally cut very finely. Therefore, Santoku knives are only sharpened on one side at 10-15° unlike a chef's knife on both sides of the blade and at 30° for long durability. #Level Zero How to Chop Onions First of all, tuck your fingers when chopping food. Next #level after chopping onions is carrots. Brunoise diced vs. Julienne sliced carrots A brunoise is a precise, high-end culinary knife technique producing tiny, uniform cubes typically 3mm × 3mm × 3mm. Derived from julienne strips, this "finest dice" is used to ensure even cooking, enhance flavor release in sauces, and create elegant garnishes for dishes like consommé. Instead of a dedicated Julienne grater iron, you can use a lemon zester knife. Check out glazed carrots with lemon, honey and thyme. The chef's knife must become one with the hand for ergonomics, stretch out the index finger alongside the blade. I prefer a Japanese Santoku knife without the need for the tip of the knife on a chef knive. The tip of a Santoku knife can rest on the cutting board for stability while chopping. Between every layer of onion peels there's a thin biofilm that's slippery making it risky to hold onto while chopping. Stick a fork into the center of the onion and chop the onion with your other hand towards the center and turn the fork over to chop the rest of the onion for extra safety. Storage Theoretically, onions and potatoes should not be stored together in the vegetable drawer, which is at the bottom of the refrigerator where the temperature is the least cold, as they release gases that can cause each other to rot faster. In practice, however, I have not experienced this as a problem. In theory, they should not be stored in the refrigerator at all but simply stored in a dark and cool place. Carrots, on the other hand, condense water in the packaging if stored in the refrigerator and rot more quickly, but do not dry out nearly as quickly. What they all have in common is that if they are not stored in the refrigerator, they will start to sprout. Onion Sorts 1. Yellow onions (strong flavor raw, if not cooked or fried) 2. Red onions (middle, can be dissolved in cold water for hours or days in the fridge) 3. White onions (mild, if served raw is the choice. Pretty expensive. Called salatløg in Danish) 4. Shallot onions (mild like white onions, can also be used for raw salads and is used for a French béarnaise sauce) 5. Spring onions (also called baby leeks. Often used for wok dishes, or eg. an Indian rice dish with raisins) 6. Ramsløg kaldes også for “nordens hvidløg”, og når du har lugtet til dem, ved du hvorfor. Smagsmæssigt minder de lange grønne blade om hvidløg med et strejf af purløg. Ramsløg kan derfor være en spændende erstatning i retter med hvidløg eller purløg. Yellow onions have the sharpest taste and are therefore not used for salads. However, they become milder when fried/boiled. What makes the yellow onions strong in flavor is because of the highest content of sulfur in them. The sulfur content in onions mixed with water forms a weak concentration of sulfuric acid that makes your eyes water when cut. White onions tend to be milder, sweeter, and more tender than yellow onions, so they are great both raw as well as cooked. McDonald's uses both dehydrated onions, that have been rehydrated, as well as diced white onions. White onions do not overtone the taste of the lettuce and the tomatoes. White onion (“sweet onion”) is a cultivar of dry onion which have a distinct light and mild flavor. Much like red onions, they have a high sugar and low Sulphur content and thus have a relatively short shelf life. White onions are used in a variety of dishes, such as those of Mexican and European origin. Their uses in dishes often relate to their mild nature, they are often included in dishes to provide a light, fresh and sour taste to dishes and are often added uncooked to dishes such as salads. Caramelized Onions Ingredients (1 burger) ½ onion ½ tbsp. olive oil ½ tbsp. dark balsamic vinegar or Worcestershire sauce ¼ tbsp. sugar (Medium heat for 15-30 min. to get caramelized) salt and pepper Don't overfill the pan. If there are too many onions at once, they will release too much liquid and start to steam instead of browning. Don't stir too much. If you constantly move the onions, they won't have time to develop those dark brown caramelized edges. Add a little salt at the beginning. This will draw out moisture and help the onions soften and caramelize more quickly. Evt. ready-made toasted onions (hot dogs) softened in warm water? Tip: Mind the balance of sweet/sour with the pickles. Caramelized onions is a religion in the Danish cuisine dish called "Hakkebøf med bløde løg". Onion Compote Onion compote is a cousin of the famed French onion soup, with the onions cooked to a thick, almost jam-like consistency. To make compote, simply cook sliced onions gently in butter or oil. They soften, then gradually brown as their natural sugars caramelize. Onion Rings Cut the onions into rings and put in a bowl of ice-cold water. Leave in the fridge for at least 15 min. Drain the onion rings and toss in wheat flour. Dip the rings in whisked egg and then breadcrumbs. Fry crispy in oil on a Teflon ® or likewise non-stick pan. Remove and drain on kitchen towel before serving. Alternative: Bacon wrapped burger stuffed onion rings. Onion Purée Used in McDonald's whisky sauce burger Løgpuré — Supertasty.dk Burned onion Burned onion purée Onion Chutney A spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India. Onion Chutney from Zelected Foods (online shopping) Pickled Red Onions Pickled red onions are a colorful and delicious delicacy from Zelected (zelectedfoods.dk) (Local shopping; Coop365) Pickled with carrots and blackcurrants Onion Relish Caramelized onion relish is a sweet and tangy, sticky condiment made by slow-cooking onions with sugar and vinegar (often balsamic or red wine) until deeply browned and jam-like. Ready in 30–60 minutes, it is ideal for topping burgers, hotdogs, cheese boards, or pairing with cold meats. Onion Gravy Onion gravy is a savory sauce made by caramelizing onions in butter or oil, then thickening them with flour and broth. It is a classic comfort food staple, often enhanced with Worcestershire sauce, mustard, red wine, or thyme. This rich, sweet-and-savory gravy is famously paired with bangers and mash, steak, chops, and mashed potatoes. Smoked Onions Smoked onions are whole, halved, or sliced onions slow-cooked in a smoker - often with butter, herbs, or seasonings—until tender, caramelized, and infused with a rich, smoky flavor. Commonly smoked at 107-148°C / 225-300°F for 1–3 hours, they are used to elevate burgers, steaks, dips, and soups with a complex, savory, and sweet flavor profile. Onion Jam Onion jam is a savory-sweet, caramel-colored condiment made by slowly simmering onions with sugar, vinegar, and spices until thick and spreadable. It is a versatile, gourmet topping used to enhance flavors in burgers, charcuterie boards, grilled meats, and cheese dishes. Common ingredients often include balsamic vinegar, thyme, and garlic. Baked Onions Baked onions are a savory dish where whole, halved, or sliced onions are roasted until soft, caramelized, and intensely flavorful. Typically baked at 175-220°C / 350-425°F with butter, oil, and seasonings, they lose their sharp bite to become sweet, tender, and "melting" in texture. They are popular as simple side dishes or enhanced with broth, cheese, or bouillon. 🥒 Pickles 🥒 Pickled cucumber salad vs Pickled gherkins Pickled gherkins (drueagurker) are far less acidic than traditional pickled cucumbers. Gherkins are also known as cornichons if pickled with dill or tarragon. Credits go to a thread found in the Reddit community. Cucumber/Gherkins/Cornichons allergy is a rare but real food allergy in which the body's immune system reacts to proteins in cucumber. Symptoms are often itching and swelling in the mouth/throat (oral allergy syndrome), but can also involve the skin and respiratory tract. "Beauvais Appetit Agurker" are very delicious for both burgers and hot dogs . -Not all local supermarkets have them (Løvbjerg). Ingredients: crinkle-cut grape cucumbers, sugar, water, vinegar, salt, onion, spices (mustard seeds, celery seeds), natural dill aroma. Pickled cucumbers are available in two main forms, namely as whole or as pieces of grape cucumbers doused twice with hot spicy brine (with a long shelf life), or as fresh and raw pickled sliced pieces of mainly snake cucumber, also called cucumber salad (with a short shelf life). Mustard Is Heinz yellow mustard mild like the McDonald’s? Anything labelled American Mustard rather than English Mustard. It's honey mustard. This one's tastier than the Heinz version. In Europe the ones I have tried are spicier and not sweet. This is the closest you can buy in the supermarket Heinz American Mustard Honey Heinz Mild yellow mustard 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 Ketchup In particular, McDonald's ketchup isn't a commercially available brand like Heinz or Hunt's, it's their own proprietary blend and that makes all the difference. You might think this means they add something unique to the mix, but you'd be wrong. McDonald's ketchup is basically Heinz but with fewer ingredients. Heinz also adds onion powder and a spice they refuse to name. Whatever that spice is (working theories range from cumin to allspice to mustard powder), those two ingredients make all the difference. But they might not be the only difference. While companies have to list the ingredients in their products, they don't have to list the specific proportions of those ingredients. Adding more tomato concentrate could explain why McDonald's ketchup tastes more like tomato (and why it seems a brighter red than Heinz). Whatever they're doing, it really seems to pop. "Heinz 57" is a steak sauce and has what amounts to a ketchup base, fortified with malt vinegar, and seasoned with mustard, raisin, apple, garlic, onion, and other flavors. Its ingredient list includes tomato purée (water, tomato paste), high fructose corn syrup, distilled white vinegar, malt vinegar (contains barley), salt, less than 2% of modified food starch, raisin juice concentrate, mustard flour, soybean oil, turmeric, spices, apple purée, sodium benzoate and potassium sorbate (preservatives), caramel color, garlic powder, onion powder, and natural flavors. Internationally, Heinz ketchup holds over 50% of the market. Danish Beauvais ketchup is sovereign, not only amongst Danish brands, but also compared to Heinz ketchup. The consistency of Heinz ketchup is too thin, making it unsuitable for hotdogs. If the percentage of tomatoes in the ketchup is too high, it would more be a tomato puree instead of a ketchup. Some ketchup brands add spices, that might taste too much of Christmas with cinnamon (kanel), cloves (nellike) and allspice (allehånde). Sugar is added to bind water, but too much makes it too sweet. The amount of vinegar in the ketchup could also make it too sour. Curry Ketchup Lately supermarkets like Rema 1000 and Netto, discontinued premade curry ketchup, that was ok, and replaced them with 0-1% curry. 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, 23,99 DKK 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! 🍅 Tomatoes 🍅 Heirloom Tomatoes vs. Sun-ripened tomatoes from Spain vs. grown in Rockwool under infrared light. Either tomato or ketchup not both of them at once in the same burger. Beefsteak tomatoes are sold as red beefsteaks and green beefsteaks. The Beefmaster tomato is the red hybrid variety that you'll typically find on grocery store shelves. However, some heirloom varieties, such as the Brandywine tomato or Black Krim tomato, are easy to grow at home. Varieties- Beefmaster, Brandywine, Cherokee Purple, Black Krim, Mortgage Lifter, Pink Caspian Flavor- Mild and slightly sweet How to Prepare and Serve- Raw, sliced thick with a sharp knife or on a mandolin. Beefsteak tomatoes are the best tomatoes for hamburgers and cheeseburgers. 🍅 Salsa 🍅 Salsa vs. Chutney vs. Relish Trinity △ 1. Salsa 2. Chutney 3. Relish Salsa , chutney , and relish are all chopped, condiment-style toppings, but differ in origin and flavor profiles. Salsa (Mexican) is usually a fresh or cooked mixture of tomatoes, chilies, and onions. Chutney (Indian) is a slow-cooked, complex blend of fruit/vegetables, vinegar, and sugar. Relish (Western) consists of chopped pickled vegetables or fruits. Salsa is typically used together with fried chicken burgers Salsa Salsa Spectrum Mild, medium, hot, extra hot. Habanero Salsa Extra hot! Salsa Verde vs. Salsa Roja Verde means green in Italian/Spanish. Spelled verte in French. Salsa Roja (pronounced roha) means red salsa in Spanish. Salsa sauces can be green, red, white or brown. Salsa Ranchera Grocery Quick List: fresh tomato, jalapeño (Spanish pronounced halapenjo), onion, garlic, chile de arbol, sea salt, and cilantro is optional. Balsamic Salsa Balsamic salsa is an international fusion rather than a traditional Italian recipe. Balsamic salsa is a versatile, sweet-and-tangy condiment blending diced fruit (often strawberries, cherries, or pineapple) or tomatoes with balsamic vinegar, herbs (like basil or mint), and sometimes savory elements like red onion or jalapeño. It is typically used as a dip, a topping for grilled meats, or added to salads. Chunky hazelnut salsa macha Chunky hazelnut salsa macha is a savory, crunchy Mexican condiment made by frying hazelnuts, garlic, and dried chilies in oil. It combines dried chilies de árbol, guajillo, and garlic in olive oil, then is blended to a chunky consistency with toasted hazelnuts. Pineapple Salsa Pineapple salsa is a fresh, vibrant, and savory-sweet condiment combining diced fresh pineapple, onions, jalapeños, cilantro, and lime juice. Popular as a tropical twist on traditional salsa, it is typically served with tortilla chips, seafood, or tacos. It offers a refreshing mix of sweet, spicy, and tart flavors. Broad Bean Salsa Typically served with salmon. Citrus Salsa A fresh salsa made with different types of citrus fruits (orange, grapefruit, lime) mixed with ingredients such as onion, cilantro and chili. Salsa di Pinoli Italian pine nut sauce. Mango Salsa Mango salsa is a fresh, vibrant condiment blending diced ripe mangoes with savory ingredients like red onion, jalapeño, cilantro, and lime juice. It balances sweet, spicy, and tangy flavors, serving as a popular topping for fish, chicken, or tacos, and a dip for chips. Chutney Mango Salsa vs. Mango Chutney Mango salsa is a raw, fresh, and chunky Mexican-inspired topping made with diced mango, lime, chili, and onions. Conversely, mango chutney is a cooked, thick, and sweet-and-sour Indian condiment simmered with vinegar, sugar, and spices like ginger. Salsa is best for tacos or grilled fish; chutney complements cheeses and curries. A mango chutney is good as a dip for chips, but expect nasty, sticky fingers. Peach Chutney Peach chutney is a savory-sweet, jam-like condiment made by simmering fresh peaches, vinegar, sugar, and spices (like ginger, cardamom, or chili) until thickened. It offers a tangy, complex flavor profile often used to complement savory dishes like pork, chicken, cheese boards, or curries, combining fruit with aromatics like onions and ginger. For an onion chutney see the Burger Onion Section. Relish For an onion relish see the Burger Onion Section. 🥬 Lettuce 🥬 Iceberg vs. Romaine Pros: Iceberg, is more broadly available Cons: Romaine, is only exclusively available Romaine Lettuce Nutritional Benefits Romaine has 2.5 times the calcium, 2 times the potassium & magnesium of Iceberg, and also eight times of vitamin A. Why did McDonald's change from leaf lettuce to shredded Iceberg? Iceberg is cheaper than Romaine and some say it has a more satisfying crunch. Facts: Leaf lettuce has a shorter shell lifetime. McDonald's: Shredded lettuce on top of the bottom bun. Burger King: 1 whole lettuce leaf below the top bun with dressing in between (sesame seed top bun closer to the lettuce) Since ketchup is not used in burgers with lettuce, tomatoes are used instead with either Iceberg or Romaine lettuce. Remember to cleanse and rinse it, before it the sand residues makes it crunchy and crispy. It was only cleansed and rinsed to meet the eye of the consumer in the supermarkets, and it might contain up to 50% of pesticide residues. Arugula Salad (Rucola Salat in Danish) McDonald's homestyle whisky sauce burger Mayonnaise Different Styles Aioli Aioli is a rich, Mediterranean emulsion of garlic and olive oil, traditionally made without egg. Originating from Provence, France, and Catalonia, Spain, it functions as a potent, garlicky, and creamy sauce. Modern interpretations often use egg yolk to stabilize the mixture, making it similar to a garlic-flavored mayonnaise. Miso Mayo Miso mayo is a savory, umami-rich fusion condiment made by blending mayonnaise with miso paste (fermented soybean paste). It is a popular, creamy spread often used to add deep, savory flavor to burgers, sandwiches, sushi, salads, and as a dipping sauce for fries or seafood. Chili Mayo Chili mayo is a creamy, popular condiment blending traditional mayonnaise with chili-based ingredients like Sriracha, sambal oelek, or chili flakes. Known for its rich texture, slight heat, and tangy flavor, it is commonly used as a dip for fries, a spread for burgers and sandwiches, or in sushi. Sandwich Mayo Dijonnaise Green Mayo Green Mayo is an aromatic and colorful variation of classic mayonnaise, flavored with fresh herbs, vegetables or oil, giving it a characteristic green color and a fresh taste. It is suitable as a dip for vegetables, dressing in sandwiches/burgers or for fish and seafood. Ssamjang Mayo Ssamjang mayo is a savory, creamy Korean fusion condiment made by mixing equal parts ssamjang (fermented soybean and chili paste) and mayonnaise, often enhanced with sesame oil, garlic, or lemon juice for extra depth. It is perfect as a dipping sauce for roasted vegetables, kimbap, fried foods, or as a burger spread. Back to Top Burger Dressings McDonald's Big Tasty Sauce Ingredients: Special Big Tasty spices, soybean oil, milk powder, onion powder, black pepper, natural smoke and additional flavors. Gråsten Burger Dressing (Danish) Danish. Added with soya, is not bad for a McDonald's 'Big Tasty' sauce firsthand imitation. Tzatziki You could also try out a lamb burger with tzatziki dressing or A burger with Danish roast pork with crackling, red cabbage and brown sauce. This Danish cuisine is traditionally served with potatoes but has lately also been seen made with burgers. All three ingredients complement each other very well in the buddy system. McDonald's Menu How to Eat a Burger Menu Commonly the burger is consumed at first, and the fries at last. Brioche Buns without Lettuce Classic Hamburger/Cheeseburger Beef sour cream & onion: Cheddar cheese, with both diced and toasted onions. Buns with Sesame Seeds & Lettuce Big Mac McFeast with cheese McRoyale with cheese Big Tasty with Emmentaler cheese and bacon Combinations Quarter pounder, bun with sesame seeds, without lettuce but with cheese. Burger King Whopper means unusually large. Danish Grill Bar Classics Buns with sesame seeds and lettuce Big Burger - 1 patty | Jumbo Burger - 2 patties | Maxi Burger - 3 patties 🍔 Preparing the Burgers 🍔 0. Start with taking the bacon/patties out of the freezer. 1. Commence with dicing the white onion 2. Cleanse the lettuce with running water 3. Press the patty in the burger presser (for use with small buns only) 4. Brush the bun with milk or egg (they dry out quickly) 5. Preheat the mini oven to 200° C (over/under heat, not hot air, microwave or grill, 11-12 min. to preheat) 6. Put the patty in the cold grill pan. No oil or butter! (avoid cooking in its own fat) 7. Preheat the grill pan at max. temp. for indoor grilled, or medium heat for juicy patties. 8. If frozen bacon is used, give it 1-2 minutes extra for it to become crispy **) If medium-high heat is used, then stay fully attended with the bacon! 9. When the patty begins sizzling, turn the heat down to medium-high heat and set the timer to 2 min. on each side. 10. After flipping the patty, add coarse salt (careful, not too much, especially if flavor enhancer monosodium glutamate is also used, salt content +59%), grounded pepper and evt. seasoning on top of one side only. 11. Don't cut the bun. Set the timer to 2 min. for a soft bun (3 min if you prefer it crisp) 12. Flip the patty and add a flavor enhancer and evt. a pinch of garlic powder/smoked paprika 13. Optional: Put a slice of cheese on top of the patty in the pan and turn the heat off 🍔 Building the Burgers 🍔 Entry Level Classic Hamburger / 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) Bottom Bun 1-2 tsp. of diced onion at the bottom (dehydrated onions can be purchased online. Mix in a cup of warm water) 1 patty on top of the onions 1 slice of American or Cheddar cheese (optional: double cheeseburger) Flipping the Bottom Bun The patty can become ekstra juicy with the onions on top in the pan. Put the bottom bun on top of the onions and flip the burger with a palette knife. Top Bun The top bun is sometimes also called the hat on top of the cattle in Texas. [3:4:5] Secret Recipe 4 drops of mustard with honey in a square (do not spread it, it happens during the merging) ☐ 5 drops of Heinz American ketchup between the others 4+1 in the middle 5-point star ✴ 3 slices of pickles 3-4mm thick in a triangle △ Note: With double/triple patty burgers, the 3-4-5 recipe gets over toned by the taste of more meat. Sometimes less is more. In general, only five ingredients total, is the magical number, like in a classic hamburger. The bun The patty Ketchup Mustard Pickles Some also call it a five-colored angle to it. Flipping the Top Bun The pickles will stick to the mustard/ketchup when turning the top onto the bottom. 🍔 Building Complicated Multitextured Burgers 🍔 (Advanced level) Stacking the Burger =============================== TOP BUN (with sesame seed) =============================== Mayo/BBQ Smokey -------------------------------- Sliced hard boiled eggs next to the mayonnaise (don't serve too cold directly from the fridge) Tomatoes next to the eggs Romaine/Iceberg next to the tomatoes -------------------------------- Blue Cheese (cultivation of bacteria adds the taste, take it out of the fridge accordingly before use) -------------------------------- Grilled Mushrooms (add more than meets the eye, they shrink a lot when heat is added) Grilled Bacon (sliced supermarket shit won't make it, neither a whole bacon if the supermarket is involved) -------------------------------- Ground Beef Patty Caramelized Onions =============================== BOTTOM BUN =============================== 🍔 Fried Chicken Burgers 🍔 What are panko breadcrumbs? Panko is a Japanese-style of breadcrumbs, traditionally used as a coating for deep-fried foods such as tonkatsu and chicken katsu. They are made by lightly baking coarse breadcrumbs to give them more 'crunch'. For safety instructions on using a deep fryer see the pommes section . Deep fryer max. temp. 170°C/338°F ⚠️ (deep frozen 8-9 min. 125g) Deep fryer max. temp. 170°C/338°F ⚠️ (bacon/mushrooms 2-3 min.) Typical Fried Chicken Burger Stuffing (Entry level) Bun, with or without sesam seed (Brioche) Mayonnaise or McDonald's style pepper mayo (green peppercorns, either Madagascar or Malabar) (Eco-) Salsa dip (Tex Mex Taco Sauce either medium or hot) Lettuce (typically Iceberg, or Rucola, alternatively Romaine) Tomatoes Onions. For more info see the onion section. Cheese, typically Cheddar. Chicken In Denmark we cook chicken in the oven at 200°C/392°F for 60 min. In Sweden they cook the chicken in the oven at 170°C/338°F for 70 min. Both methods should get rid of the risk of Salmonella. Technically thighs need more cooking time than breasts. Chicken thighs are considered to be tastier than chicken breasts, because of the bone marrow. Chicken breasts might be considered better for stuffings for poultry like in a Chicken Kiev recipe. Just like ducks, chickens might get dry will cocking. Hence the juice accumulated from the ducks are preferred for a sauce. Ducks are in Denmark are also called the poor man's goose (Tradition: Morton's aften) Brat Burgers Brat burgers combine the flavors of Bratwurst (German) with a hamburger patty for a best of both worlds taste. Local Shopping Ground beef 7-10% or 14-18% fat (see this week's discount) Brioche, potato buns & sesame seed buns (see this week's discount) Ciabatta buns (Rema 1000) Hellmann's classic burger dressing (Løvbjerg) A variety of burger dressings (Rema 1000) BBQ smokey dressing (Coop 365) Santa Maria smoked paprika (Netto) President Swiss Emmental cheese 250g (Løvbjerg) Castello »Intense« dark-blue cheese vs. light-blue creamy cheese (Løvbjerg) Apple tree smoked cheddar cheese (Løvbjerg) White onions (Løvbjerg) Aceto dark balsamico for caramelized onions (Rema 1000) Dehydrated onions McDonald's style (online shopping only) Beauvais appetit agurker (Løvbjerg) Maille mustard with honey (Løvbjerg) Heinz ketchup (see this week's discount) Heirloom tomato (Lidl) Salsa dip Hot Tex Mex Taco Sauce, not medium-hot (Rema 1000) Romaine lettuce (Coop 365) Mini Romaine lettuce (Lidl)

A diverse selection of toast, from bachelor toast like cowboy toast & Pariser toast to Scandinavian bistro classics, Italian Bruschetta & luxury toasts with shrimps. 🥪 Toast 🥪 Introduction to Toast AI Explainer! MENU Bachelor First Class Open sandwich vs. Closed sandwich vs. Club sandwich △ 1. An open sandwich is a single slice of toast with toppings. 2. A closed sandwich is two slices of toast with fillings. 3. A club sandwich is a layered, three-slice toasted white bread. Danish Arme riddere Bologna sandwich Katsu sandwich (Japanese cuisine) Grilled sandwich Cheddar and Gruyere is a buddy pair especially when melted that can be used for a grilled cheese sandwich. Egg sandwich (egg salad , chicken salad, ham salad, macaroni salad, tuna salad, lobster or crab salad) Yes, eggs and Danish curry salad (karrysalat) are considered a " buddy pair ". A classic combination in Danish cuisine, particularly as a staple topping for 'smørrebrød' (open-faced sandwiches). Danish cowboy toast (ground beef, caramelized onions and cheddar cheese) Pariser toast (ham and cheese) Italian Bruschetta (with a French tomato concassé) Medium to thick slice of loaf of white bread fried in butter on a pan with fried egg with HP sauce or ketchup. Swedish mushroom toast Swedish mushroom toast (svamptoast) is a popular Scandinavian open-faced sandwich made of a medium to thick slice of loaf of white bread, featuring sautéed wild mushrooms - typically chanterelles, in a creamy sauce served on butter-fried bread (mind not getting too soaked in fat). It is a simple, comforting dish served as a starter or light meal, seasoned with shallots, parsley, and lemon. Toast with shrimp, asparagus, lemon juice, mayo and garnished with dill. Skagen toast Refers to Skagen, a region in North Jutland, Denmark, but which is actually a Swedish dish. Toast Skagen is a classic Swedish appetizer consisting of crispy, butter-fried white bread topped with a creamy mixture of prawns (shrimps), mayonnaise, sour cream (or crème fraîche), fresh dill, and lemon. It is typically garnished with whitefish or bleak roe and often served as a starter at dinner parties and celebrations. Stjerneskud Stjerneskud is a Danish bistro classic, luxurious open sandwich, traditionally served on toasted French bread. It is known as a "shooting star" and typically consists of butter-fried plaice fillets, steamed fish, shrimp, asparagus, caviar/dill, garnished with mayo or dressing. -Lately, sliced Brioche toast bread emerged in the local supermarkets, but is expensive. Welsh Rarebit Originally called Welsh Rabbit . Originated in the 1500s as a popular dish among Welsh working-class families who couldn't afford meat like rabbit, using cheese on toast as a substitute. A dish of hot cheese sauce, often including ale, mustard, or Worcestershire sauce , served on toasted bread. With a fried egg on it becomes a Buck Rabbit . Golden Buck or Buck Rabbit is a Welsh Rabbit crowned with a poached egg . Yorkshire Rabbit is topped with both bacon or ham and a poached egg . Irish Rabbit has herbs, onions, and vinegar added to the sauce. English Rabbit uses red wine. Stick a tomato on it or blended with tomato (or tomato soup) and it becomes a Blushing Bunny . Basically, all varieties are just Posh cheese on toast. Posh cheese is a company based in Leeds, West Yorkshire. LCARS Retrieval Sandwich Scene from The Vampire Diaries -A 'highschool sandwich' is a male's wish for a love triangle △ with two females. Note: In highschool they don't call them lovers. If you're sexually active and taking drugs, you've described half of all highschool girls in America. -A 'manwich' is a female's definition of two cocks in her vagina and anus. Kitchenware Panini grill The panini is indeed Italian and is thought to have originated in Lombardy, Italy, as a lunchtime meal for workers. A panini grill is an electric contact grill that heats food from both the top and bottom simultaneously to make crispy sandwiches such as paninis, but it can also be used to grill vegetables, meat and make other types of hot food. It differs from a regular toaster in being more versatile and able to accommodate larger and fuller sandwiches, often with characteristic grill stripes on the toast.

Biochemistry & culinary science, kitchen-based experiments & the periodic table. Comparing the microbial process of fermentation with the acidic method of pickling. ⚗️Chemistry ⚗️ Entry level Indoor cooking AI Explainer! Thomas Salter's Flagship Chemistry 7 When I was 8 years old, I had my first chemistry set. Many of the experiments in the manual included a lot of chemicals available in the kitchen. That was also where I conducted my experiments because of the kitchen table and the sink. It included Kosher salt (NaCl), sugar (C₁₂H₂₂O₁₁), baking soda (NaHCO3), vinegar, caustic soda (NaOH), Epsom salt (MgSO₄ 7H₂O), citric acid (E330), coffee filters, etc. Hexagonal Honeycomb Periodic Table The first periodic table to become generally accepted was that of the Russian chemist Dmitri Mendeleev in 1869; he formulated the periodic law as a dependence of chemical properties on atomic mass. I am going to focus on: Na, Mg, K, Ca, Cu, Fe, F, Al, Zn, Au, Hg, N, P, Si, Br, S, Cl, Se, I, etc. Some for nutrition, some for metals commonly used in kitchenware and their physical properties. Biochemistry Pickling vs. Fermentation Pickling vs. fermentation – what's the difference and what can you ferment? Fermented foods have become popular for their potential health benefits, while pickling has long been used as an easy way to preserve food. But what exactly is the difference between the two methods – and why is fermentation often touted as the healthier choice? Both pickling and fermentation extend the shelf life of foods, but they work in very different ways. Pickling often involves vinegar and sugar, while fermentation is a natural fermentation process where beneficial bacteria convert carbohydrates into lactic acid. Here the differences between pickling and fermentation are explained. Pickling: A Quick Preservation Method Pickling is a process in which vegetables (or fruit) are stored in an acidic liquid – typically vinegar, often with added sugar, salt and spices. The acid creates an environment that inhibits bacterial growth and extends the shelf life of the food. Advantages of pickling Quick process – vegetables are ready in a few hours or days Extends shelf life for months The taste becomes sour and fresh due to the vinegar Disadvantages of pickling Contains no live bacteria as vinegar kills microorganisms, and is therefore not beneficial for digestion Can be high in sugar and salt, especially in ready-made products Examples of pickled foods Pickled cucumbers pickled red onions, pickled beets, pickles, chutney. Fermentation: A Natural Fermentation Process Fermentation is a biological process in which naturally occurring bacteria and yeast convert carbohydrates into lactic acid, alcohol, or acetic acid. Unlike pickling, fermentation does not use vinegar but allows lactic acid bacteria to grow naturally. This process creates a sour taste and adds beneficial probiotic bacteria that can support the intestinal flora. Benefits of fermentation Contains live probiotic bacteria that can benefit the colon flora Provides a deeper and more complex flavor than pickling May increase the bioavailability of nutrients Long-lasting, but requires refrigerated storage Disadvantages of fermentation Can take several days or weeks to complete Improper fermentation can result in mold or unwanted flavors Examples of Fermented Foods Sauerkraut (fermented cabbage), Kimchi (spicy fermented Chinese cabbage), lactic acid fermented cucumbers, Kombucha (fermented tea), Kefir (fermented milk), Miso and tempeh (fermented soy products). What vegetables can be fermented? Almost all vegetables can be fermented, but some are better suited than others. 1. Cabbage and leafy greens White cabbage: Used for sauerkraut Chinese cabbage: The main ingredient in kimchi Kale and spinach: Can be fermented, but requires a good brine 2. Root Vegetables Carrots: Retain their crispness and gain a slightly sour taste Beets: Often used in fermented beetroot juice or sliced in brine Parsnips and parsley roots: Gain a mildly sour taste 3. Red Onion and Garlic Red Onion: Fermented for a softer and sweeter flavor Garlic: Can be fermented alone or in combination with other vegetables 4. Cucumbers and other fruit-bearing vegetables Gherkins: Can be fermented and become lactic acid-fermented pickles Tomatoes: Small tomatoes can be fermented whole in a light brine Peppers and chilies: Used in fermented hot sauce 5. Legumes and Sprouts Soybeans: Used for miso and natto Chickpeas and lentils: Can be fermented and used in spreads or soups 6. Mushrooms and exotic vegetables Mushrooms and Shiitake: Can be fermented in brine, but rarely used Lotus root: Used in certain Asian fermentation methods Which vegetables are less suitable? Vegetables with a high-water content, such as lettuce and cucumber, can become too soft if fermented without the support of other vegetables. Potatoes and other starchy root vegetables tend to become slimy and are rarely recommended for fermentation. Should you choose pickling or fermentation? If you simply want to extend the shelf life of your vegetables, pickling is a quick and easy solution. If, on the other hand, you want to add more probiotic bacteria to your diet, fermentation may be a good choice. Both methods have their advantages – and the best part is that you don’t have to choose. Remember, you can also combine them in your cooking and enjoy both the fresh pickled taste and the gut-friendly bacteria from fermented foods. For more information on autolysis and fermentation of dough see the pizza section . C64 music - The Big Deal (Floyd in der Kueche) Oxidation Redox reactions Scorzonera is a root vegetable that is often called "winter asparagus" because its consistency and cooking uses are similar to green asparagus. When peeled, they oxidize quickly and turn brown in contact with the oxygen in the air, so they are peeled in a bowl of water with a few slices of sour lemon. Preservation There are two key factors that inflict the conservation of food. One is water and the other is contact with air. Sodium vs. Potassium Osmose/Osmosis Preservation There is no such thing as something you can just smear on anything and be germ-free, because different bacteria have different levels of resistance to different things. Salt will kill some things and not others, and the bacteria that normally live on your skin are already resistant to elevated salt concentrations because they have to survive your sweat. First of all, it doesn't matter what % NaCl it is until you dissolve it in water. The maximum concentration of NaCl in water you can get at room temperature is ~36% by weight (or 6.3 M). Second, even if you rubbed a 36% w/w aqueous solution of NaCl into your skin, you wouldn't be germ-free. It wouldn't do anything to kill viruses, for example. And some of the bacteria on your skin, in addition to being salt-resistant to begin with, would be hidden between your dead skin cells, where your rinsing wouldn't reach them. (This is one reason soap is useful: it reduces the surface tension of water, making it easier for water to get into smaller cracks.) Sure, you could peel your skin off first, but a) at that point you don't need a saltwater cleanse, and b) the saltwater cleanse would kill your own cells without skin to protect them. If you're referring to its use in food preservation, it's more bacteriostatic than anything else. In brine, it acts as a desiccant to limit the free moisture that bacteria can use to multiply, as well as drawing water out of bacterial cells through osmosis at higher salt levels. Achieving the same thing on your skin probably wouldn't end well. Your skin would have to have a high enough salt content to dehydrate your epidermis, which relies on moisture, and would allow bacteria to penetrate the fluids in your dermis and multiply there. Osmosis vs. Reverse Osmosis There was a reason why it was politically mandated to add iodine to conventional salt, even though it has a metallic aftertaste. Common diseases such as goiter and dwarfism can be attributed to iodine deficiency. Subsequently, Kosher salt without added iodine came into the picture. Blood pressure vs. Pulse rate Blood pressure is the pressure of the blood against the walls of the blood vessels, while pulse is the number of heart beats per minute. Blood pressure shows how hard the heart is working and is given as two numbers. The first number is the highest systolic pressure, and the last number is the lowest diastolic pressure. Pulse is a measure of the heart's speed and is given as the number of beats per minute (e.g. 60-80 at rest). Sodium/Potassium regulates those values. All of this becomes very important if you're looking into survival cooking. An increased intake of potassium increases blood pressure/heart rate and thus increases pressure on the colon. So, if you have problems with hard stools, increase your intake of potassium. 100g of raw vegetables or 600g of cooked vegetables per day is recommended. Sodium Alginate (Molecular gastronomy) Sodium alginate is a natural, water-soluble gum extracted from brown seaweed (algin) used as a thickening, gelling, and stabilizing agent (E401) in food, pharmaceutical, and technical industries. It forms a soft gel in the presence of calcium ions, making it a key ingredient in spherification (molecular gastronomy), dental molds, and drug delivery systems. Back to Top Salt Everything about salt Sorts of Salt Maldon Salt Maldon Salt is a premium, hand-harvested sea salt produced in Maldon, Essex, England, since 1882. Renowned for its unique, pyramid-shaped crystals and crunchy texture, it is used as a finishing salt to add a clean, delicate, and savory flavor to dishes without overwhelming them. Freezing Point Salt lowers the freezing point of water through a process called freezing point depression. By dissolving into ions (Na⁺ and Cl⁻), salt disrupts the ability of water molecules to bond and form a solid crystalline structure (ice), meaning the water must be colder than 0°C (32°F) to freeze. Triple Point The triple point of water is the very specific combination of temperature and pressure at which water exists simultaneously as solid ice, liquid water, and vapor in thermodynamic equilibrium. This occurs at exactly 0.01°C (273.16 K) and a pressure of 611.657 pascals (approx. 0.006 atm). Back to Top Sugar Maillard reaction Sugar is also added to white bread that binds water, so it doesn't dry out so quickly. Adding a little sugar to a steak while it's cooking can help caramelize the crust, so also when caramelizing onions. For sweet desserts, it is more important to serve the dessert cold, as warm is interpreted as being too sweet. Sugar is added to ice cream to prevent the formation of ice crystals. Too much sugar takes longer time to freeze. The Maillard effect is a chemical reaction between amino acids residues and reducing sugars that leads to the formation of melanoidins, contributing to the distinct flavor and brown color of foods and reducing sugars in the egg white when exposed to high heat. This process creates melanoidins, which are responsible for the brown color and nutty flavor. It commonly occurs when frying at high temperatures or in fat like butter or oil. The Maillard reaction is a fundamental, non-enzymatic chemical process between amino acids and reducing sugars that occurs when food is heated, typically between 140 and 165 °C (280–330 °F). It produces brown pigments called melanoidins and hundreds of flavor compounds, creating the savory crust on steaks, roasted coffee, bread, and fried foods. Ice Cream Glucose (dextrose) lowers the freezing point of ice cream more effectively than regular sugar (sucrose), resulting in a softer, creamier texture. Glucose/Dextrose/Dextrose: Are the same (monosaccharides). They are less sweet than regular sugar but have a greater ability to lower the freezing point. This prevents the formation of large ice crystals, resulting in a silky-smooth ice cream. Regular sugar (sucrose): Is a disaccharide. It is sweeter but has a less freezing point lowering effect compared to glucose. Glucose syrup: Used to add body and prevent crystallization and is less sweet than sugar. Back to Top Calcium Vitamin-D Calcium absorption is not working optimally in the bloodstream. Calcium increases blood pressure by constriction of blood vessels, Magnesium decreases it. Doctor's will tell you, that you lack vitamin D after having taken a blood sample. Stay the hell away from dietary supplements, it will affect your kidney and liver, sending you straight to the hospital! Back to Top Milk Introduction Whole milk is generally considered best for preparing hot meals. However, lactose-free milk often has a longer shelf life when unopened because it is highly pasteurized and therefore contains fewer bacteria. However, once opened, it is more susceptible to bacteria and should be stored in the refrigerator, where it typically lasts 7-10 days, unlike regular milk, which has a shorter shelf life after opening. Unopened Longer shelf life: Higher pasteurization temperatures kill more bacteria, giving lactose-free milk a longer shelf life. Storage: Shelf life can be up to 1-2 months when stored in a cool, dark place, but always check the date on the package. Opened Shorter shelf life: The milk's content of lactic acid bacteria, which normally protects against other bacteria, is lower in lactose-free milk due to the high pasteurization. Once opened, the shelf life typically lasts 7-10 days in the refrigerator if stored correctly at a max. of 5°C/40°F. Back to Top Lifestyles Chemistry 5 A Day Aim for at least five portions of a variety of fruits and vegetables each day, with one adult portion being about 80g. This "5 A Day" campaign is based on World Health Organization (WHO) advice to reduce the risk of serious health problems like heart disease, stroke, and certain cancers. Benefits also include maintaining a healthy weight, supporting eye health, and reducing inflammation. What counts as a portion? Fresh, frozen, or canned: 80g of fruit or vegetables is one portion. Dried fruit: 30g is one portion (limit intake due to high sugar content). 100% fruit/vegetable juice and smoothies: A maximum of 150ml counts as one portion per day. This is because it's higher in sugar than whole fruit and can cause tooth decay. For children: A portion is roughly the amount they can fit in their palm, and a variety of colors is recommended. Examples of portion sizes A medium-sized apple, banana, or orange A handful of berries or grapes A large slice of melon One cup of leafy greens (raw) or half a cup (cooked) Five to eight broccoli florets A medium carrot Half a large bell pepper Prediabetes Prediabetes is a condition where your blood sugar is elevated, but not high enough to be diagnosed with type 2 diabetes, and it can often be reversed through lifestyle changes such as diet, exercise, and weight loss. Without changes, prediabetes increases your risk of developing type 2 diabetes, heart disease, and stroke. It is important to get your blood sugar checked, as there are typically no obvious symptoms of prediabetes. Vegetarian vs. Vegan Vegetarianism excludes meat, fish, and seafood, but may include dairy products and eggs, while veganism is a stricter form that excludes all animal products and by-products from the diet, including dairy, eggs, and sometimes honey, and can also extend to avoid animal-derived materials like leather. Both can be healthy with proper planning, but vegans must pay closer attention to ensure they get enough vitamin B12 , calcium , and vitamin D . Pescetarian Pescetarianism is a diet that excludes land animals and poultry but includes fish, seafood, and other animal products like eggs and dairy. The term is a portmanteau of the Italian word pesce (fish) and vegetarian. Reasons for choosing this diet include potential health benefits, such as increased omega-3 fatty acids from fish, and environmental concerns about the impact of meat production. Keto Keto refers to the ketogenic diet, a low-carbohydrate, high-fat eating plan that shifts the body's primary fuel source from carbs to fat, inducing a metabolic state called ketosis. In ketosis, the liver produces ketones. Ketones are acids the body produces when it converts fat into energy instead of glucose from carbohydrates. This typically happens during fasting, a low-carb diet, or when there is too little insulin. While normal levels of ketones are harmless, too many can lead to a life-threatening condition called ketoacidosis, especially in people with diabetes. Ketones become the main energy source for the body and brain when glucose is scarce. This diet significantly reduces carbs, often to 20-50 grams per day and replaces them with fats and moderate protein, leading to potential benefits like rapid weight loss, improved blood sugar control, and a boost in energy. How it works [3:4:7] Carbohydrate restriction The core of the keto diet is a drastic reduction in carbohydrate intake, limiting foods like grains, fruits, and starchy vegetables. Ketosis With very few carbs to burn, the body enters ketosis, a state where it turns fat into ketones for energy. Fat for fuel Instead of glucose, the body and brain primarily use these fat-derived ketones as their main fuel source. Key characteristics [3:4:7] High fat The majority of daily calories (around 70-80%) come from fat. Moderate protein Protein intake is kept moderate to avoid conversion to glucose, which would hinder ketosis. Low carbohydrate Typically, carbohydrate intake is kept below 50 grams per day. Potential benefits [3:4:7] Weight loss The diet can lead to significant short-term weight loss. Blood sugar control It can cause massive reductions in blood sugar and insulin levels. Mental clarity and energy Some people report enhanced mental focus and increased energy levels. Considerations [3:4:7] Initial side effects You may experience initial symptoms like fatigue, headaches, and brain fog as the body adapts. Nutrient deficiencies A varied diet is essential to avoid deficiencies in fiber and other nutrients. Medical supervision It is advisable to consult a doctor or registered dietitian before starting, especially for those with underlying health conditions.

Existentialism, from individualism to collectivism as a solitary personal transition through acts of the will & self-renewal. Identity in a modern, alienating world. Philosophy Club Who Am I AI Explainer! Topics Introduction #Lv0 Loneliness #Lv1 Individualism #Lvl11 Existentialism #Lv12 Collectivism {Formulas}: 1+1=11 ^ 1 +2=12 For a good beginning distinguish between Identity vs. Self-identity Introduction Traditional Philosophy Is both physical illness and mental disorders your cry for help? • To be or not to be, was the question! • Can you come up with a question, that cannot be answered, either absolutely or relatively, with cells dividing themselves under the microscope? • What came first the chicken or the egg? Did God create man or did man create God in his own #image? • Is the glass half empty or half full? It depends on whether you are draining or filling it. • Is a liberated consciousness, the same as nihilism? • Does wearing a uniform make you feel like an imposter? • For Millennia, man has speculated about the meaning of life. Have a bit of bias or 2×2, and then adios amigos! • For as long as God and his never begotten son are omnipresent, a rhetorical question like, can you tell the difference between spending your time or wasting your time, will also be around. Back to Top Loneliness #Lv0 Loneliness Path of the Divine. Learn to be lonely. Meaningfulness is a #keyword of significance, whether it's about computer games, social media or dating apps. -Too much time alone and you lose the ability to function in a polite society. #Lv4 charting loneliness 0. Born alone (out of a woman's loneliness) 2. Together alone (with your cats and dogs) 8. Die alone (unless it was a traffic accident) 10. Only money brings us together 11. Never alone 12. We have never been so many and so alone -Heaven is way too lonely -Hell is way too crowded (noisy people go to noisy places) So, you end up in the digital #purgatory 1. Spin (0-11 yo) (childhood friends) 2. Spin (12-23 yo) (youth friends) 3. Spin (24-35 yo) (children/family) 4. Spin (36-47 yo) (family/children) 5. Spin (48-59 yo) (creative processes) 6. Spin (60-71 yo) (health) Creative processes will keep you going, live longer and enforce a #transformation and self-renewel. The #keyword here is "hobby horse", meaning a preoccupation or favorite topic, that will invoke "the child inside". In Denmark 9% of the population feels lonely, according to the latest statistic pulls. and that doesn't include everyone that wasn't questioned about it. By statistics loneliness is estimated to deduct 6-9 years of our expected lifetime average. Belonging with affiliation became fundamental before loneliness, as a religious schizophrenic took off. Especially with any knowledge of transliterations/transcriptions of the Bible, astronomy or astrology. The loneliness just had to go away with literally going for a walk every day, and it will not come to anything with joint walks and the damned, soulless communities in the form of association life. God was just longing for you to belong, before the #lv0 loneliness became your song in the mirror of him you created him. We no longer believe in the value of a woman's loneliness, because we no longer believe in her trying to sell her misery on the social media. We no longer believe in the value of the many, because we no longer believe in the value of cultivating individualism , because we no longer believe in the value of loneliness as the world's biggest decease and demise. Overpopulation can be described as lonely womb, longing for lonely plow. God will only give his toughest battles to his toughest soldiers. Loneliness, also called death's cruel sister, is most certainly one of them. Intelligent people are said to be better at handling loneliness. A woman's loneliness is not to be neglected. And God said, man should go multiply not taking any responsibility for overpopulation but sending the Lord Jesus to handle the dilemma. • Loneliness is as lethal, as smoking 15 cigarettes a day (loneliness is the killer) • Loneliness is the showdown with the hell of the clichés • If a man knows more than others, then he becomes lonely • Being a God is very lonely Where loneliness does not thrive, alienation is being cultivated. Born alone Together alone Alone with your cats and dogs A woman's loneliness is not to be neglected We have never been so many and so alone Die alone None of you have reached the universe in loneliness, only not longing to belong, before loneliness became your song. Out of Satan's compassion for our loneliness, he gave us cats & dogs, even though Jesus said, do not give away your love to the dogs! Loneliness, not being anything to anyone. A #lv11 existential crisis at the crossroads of life. Define loneliness No family, no friends, no soldier comrades, no study mates, no wife or spouse, no children, no job, no bosses, no colleagues, no study mates, no pets like cat and dogs, and not part of any kind of community nowhere, especially locally, around no longer. Not even paying taxes to any public and exoteric church, neither part of any esoteric circle or cult, or sports-fanatic extremist culture. Loneliness vs. Freedom. Loneliness in exchange for your freedom is waiting, because your heavenly father is waiting for you on the #path of life, before Jesus extinguishes the flame of life and shuts down the lights for you. Christmas and then 365 more shopping days till even more loneliness. Lonely planet vs. Lost in space (the #void, de•|•couple from the world bit-by-bit) Loneliness vs. Oneness (Taoist cosmology ) ; Wholesomeness (Chastity) The haunting loneliness of living in solitude. Life is like a 7-stage fuel rocket. For every spin around in the wheel of annual profection (predictive astrology), we separate another stage, just to get lonelier in our own capsule. #Lv1 Individuality (duality) #Lv11 Individualism (multiply) #Lv12 Collectivism (multiply) #Lv1 First line of defense #Lv11 Last line of defense #Lv11 In this Platonic age in the sign of Aquarius, we got to understand that the Aquarian is a strong individual. It is an air sign in classic psychology of the elements (cognitive processes). Air signs only look for flaws within each other and therefore consequently end up lonely. There's a bit of air in all of us. #Lv1 Aries (competitive individual) #Lv11 Aquarius (lonely individual) #Lv12 Loneliness #Lv11 The steppenwolf ran off to where money could not unify us away from society. You were born out of your mother's loneliness, because she needed a diaper. The only thing you're dying from is terminal loneliness. Never Alone! - Stir up the volume to max. Back to Top Individualism #Lv1 Identity Individualism is being cultivated A 'maverick' is a person who thinks and acts independently, often refusing to conform to the accepted standards, rules, or customs of a group. Typically, it describes an unconventional, nonconformist individual who blazes their own trail, often with a bold, free-spirited, or rebellious approach. Twinkle, twinkle my little star. How, I wonder what you are. -A galaxy of achievements! Metaphysics, a branch of philosophy #Lv2 Qualitative identity vs. numerical identity #Lv12 Change and personal identity over time Cultural identity, gender identity, national identity, online identity, and processes of identity formation. Next #level v arious sub-personalities >Who am I and what have I become? "Will.I.am!" "Am I normal?" "Am I special?" "Am I original?" "Am I desperate?" "Am I a wastoid?" "I am a time bandit" "Who am I kidding?" "Am I the only one?" "I am a perfectionist" "I am a control freak" "I am because we are" "I am one in a million" "I think therefore I am"; "I doubt, therefore I think, therefore I am" /Philosopher René Descartes! "I am because you are" "I don't know who I am" "Who am I in this world?" "Who or what am I to you?" "I am a clown for everyone" "I am as alone as I ever am" "I am not who you think I am" "I am what I am and what I will be" (God speaking to Moses) "My character is my prison" "Am I a religious schizophrenic?" "Between whom I am and who I think I am" "I am a Man" (Sanskrit: Manus, Manuscript) "I needed to see who I am without this place" "I am an intellectual, therefore I am a lunatic" "I am a spy; I am the cheapest weapon to fight a war" "I am a double zero agent; I'll never make it to [M.I.C.E.] "Am I a soldier of fortune, and not a victim of circumstance?" "Understanding who we are, is about understanding who we were" "Am I a complexion?" A combination of facial expression and food for thought? "Am I a sexually creative creature?" Yes, according to the scientists. "I pretend I know who I am, and I talk like I know what I am saying. I walk like, I know where I am going, and I will live like that, until the end. The path I am walking is the only thing I remember, and that makes it alright." "Am I too indecisive to become a leader?" Military Div. /△ Fast decision makers wanted Commercial Div. /△ Compassionate leaders wanted Square mind coming full circle #Lv2 Am I a cliché? #Lv5 Am I a legend of my own mind? #Lv6 Am I an image conflict for you? #Lv12 Am I the Sun, a star that with a gravitational field makes the human mind comes together as singularity point of collective consciousness? Totemistic Beliefs If I was a bird, then I would see an eagle in the #lv6 mirror If I was a cat, then I would see a tiger in the #lv6 mirror If I was a dog, then I would see a wolf in the #lv6 mirror All that matters is who I am, before I figure out where I am! #Lv2 If I know more about you than you do, then you would likely become intimidated. The Big 5 Personality Traits (OCEAN) Openness, Conscientiousness, Extraversion, Agreeableness, and Neuroticism (6: Honesty) College: Agreeable type Army: Less agreeable Illegal CIA Project MKUltra Isolation + Sleep deprivation + Drugs = Commencing a sense of an inner identity. "The world will ask you who you are, and if you don't know, the world will tell you." /Carl Jung! #Lv1 Individual #Lv11 #Individualism (1+1+1+1+1+1...+1) #Lv11 #Existentialism (A philosophical theory or approach which emphasizes the existence of the individual person as a free and responsible agent determining their own development through acts of the will.) #Lv11 "You annoy me; therefore, I exist" To be something, just to be someone Most people identify themselves with their job, even though 80% hates their menial jobs and chores. They give you titles, so it's easier to get rid of you, because diplomacy is the art of asking you to go to Hell in such a manner with social skills, that you will be looking forward for the ride. Behind every great man, there is a woman. Some say women are just like monkeys when it comes to #lv7 relationships. They won't let go of a branch before they got a grip onto the next. Identity by perception of rank Waitress Actress Stripper Prostitute #Lv1 On-line Identity Protect your identity at all costs. Personality drives behavior. We collect and use data points to predict your behavior (identifying your triggers). #Lv4 We also use data points to mold democracy for the future. You are through data points part of a social and sexual experiment. The scientists' conclusion is that the human species is a sexually creative creature. With data points we break down lines on a #lv4 map into dots connected with lines to reflect on mankind worldwide, just like the astronomists. On a personal level #Lv1 My Identity project began with joining the Army simply, as an experiment before it became a CV, that the civilian employers did not count for anything. When, they heard I had been a deployed soldier abroad, they wanted to have nothing to do with me, risking having to pay for their own imagined PSTD of mine. Since, I have been surprised that all the schools and workplaces I have been involved in have closed. Gone with the wind were all of my dreams, which is the future of mind, while the past was a construct of mind. A #lv1 identity was the Devil's cloak for you and me, who were born naked in the garden of Eden. It began with the allocation of a social security number. A uniform shapes the man, being it a boiler suit, jumper suit, hazmat suit, space suit or a classical suit with the color of the tie to reflect on your personality, as you gain a character. I just want to be anybody. A nice pair of trousers to start with and the whole idea of dressing up was to show others where you found your self-esteem and function in society starting with (in German) "Die Uniform macht den Mann". Once, you have made a choice with clothing, a separation of the others and the way to solitude begins. My warrior CV Taekwondo warrior Hobby soldier (Weekend Warrior) Telegraph soldier Intelligence soldier (Special reconnaissance) Solitary soldier (Danish: Enkeltmandskæmper) Patrol soldier Freedom fighter Holy warrior Virgin warrior Elite soldier (6 months alone in wilderness) Universal soldier Digital soldier (specialist) Science soldier Star Wars warrior Eco-warrior Fullblood warrior (Danish: En halvhjertet indsats og en helgardering) #Lv0 Survival in nature #Lv1 Survival in culture #Lv2 Choices vs. changes What's the point? - Show me how to live There can be only one I am Atlan I live on Atlas I learn in Atmos I wonder about Atman I learn about the Atoms as the Adams (Fathers) Mother was Matter (#Lv2 Matriarch vs. Patriarch) I am a clown for everyone thinking I could become more than nothing, because white man means the end of Atlas. If I am not a predator by nature; then they put me in confinement to become a parasite by culture. If I am on-line; then I don't live in Aabenraa and I don't want to look at stuff for tourists, nor go downtown to feel like one. "Will I am" but once time comes into the picture, I will lose my personal Integrity. The Army can help you to get rid of your unwanted personality, eg. being introvert, etc. before your personality multiplies into unorthodox clichés (groupings) unwanted for a fundamental community. The holy grail to change personality and behavior goes through communication/education. #Lv3 Communication is a weapon technique, because the intellect was cursed from the beginning. {If} you could just be quiet, {then} I wouldn't have to spend my time on correcting you. #Lv4 A plan only lasts to the first encounter with the enemy. You must personally be ready to adapt, improvise and overcome. #Lv5 You are equipped with a moral compass . #Lv6 You see in the eyes that you were born in darkness. #Lv7 The leaping point became that we simply had to throw ourselves into it, as life is lived forwards and understood backwards (retrospective). #Lv8 A man with no future is looking back to his roots. Identity Crisis "Religion is the solitary's escape into solitude" /Philosopher: Plotin! (Neo-Platonic) "Religion er tiden til selv-fordybelse og refleksion " /Oxholm! "Walk and be in nature as much as you can" is the psychiatrist's best prescription. Photo: Light at the end of the tunnel @ Rødekro by the motorway bridge (turning point). The graffiti on the wall says "I Love Myself" in Danish. Before you can attract the opposite sex, that's exactly what you need to do. A man is worth nothing without his car It's deadly serious up on the motorway bridge if you're lost inside, especially on a rainy day. People throw stones from the bridge onto the motorway because of the insane trucks or jump right over it to commit suicide. Media warfare: Pay attention! #lv12 We all just want to belong by culture, before loneliness becomes our song, while the return to innocence is the return to our roots in nature, where we are absolutely nothing. You are nothing but all kinds of addictions you can come up with, be it workaholic, non-food addiction, alcoholic, drug addiction, adrenaline rush, dopamine fix, addiction to love, or being a sex junkie, hunger for power amongst men, addiction to books, films, music, or the social media, etc. Whatever is your addiction, is the glue that keeps your #lv7 ship type together. Quit smoking and your friends will quit you. Quit drinking and watch them become workaholics. #Lv1 identity began with watching them in the mirror. {Formula}: Identity + Mirror = Relativity (#lv7 logical ship types ) You are nothing at all, so you have to invent yourself. Years ahead you will have to reinvent yourself. The will to self-renewal is a lifelong process as the rebellious offspring of Uranus, taking Saturn (authority) in ave as a father image for your own offspring. Getting used to solitude must happen gradually, not to end in fatality. Are you longing to return home after three weeks of summer vacation? Did you go down with the flag when you got your pension?! Strange, that on the same day my father died, all of my friends disappeared. Your Heavenly Father is waiting for you. With a %variety% of communities you wanted to belong, before loneliness became your song, but these were all condemned, even in religious circles. God wanted you for Himself and said, your children come by you, but they do not belong to you. #Lv0 entry point. A woman's loneliness was not to be neglected, by which you were born. A woman wanted you for herself and a separation of your friends became inevitable. The LGBTQ+ culture reflected on the fact that the woman was only interested in a friend, not a shrink who wanted to go deeper with love. God had other ideas in matters of belonging. As long as you are gay, you are something because civilization is on the contrary to nature. At least look gay in the #mirror just to attract the opposite sex and get confused about your gender as well. #lv7 ship types Friendship Relationship Situationship Hardship While the state is busy offering you dreams of coming true, they were just as busy crushing them again. Only a handful could be realized with free education. Free education only had a preventive effect against preventing a criminal career. It is more expensive to send you to con college, as an alternative correctional facility in a highly institutionalized society, especially in the rich countries. Subsequently, your social skills were valued more highly than your professional skills. They would all strive for personal and professional development. The Army could deliver the goods, but the gold and glamor faded in the face of it. While you were busy with the separation process with which #lv1 becomes something in the Hunter Corps, Marine Corps or the Sirius Patrol, I was busy getting rid of those who thought they should be field chaplains or provosts. The Lord would pay anything just to redeem you from your hell, and the state laughs at thinking differently about belonging to the money as your wish for belonging before the inevitable loneliness becomes your song. It was not fun with my admission to the special forces, which now also admit civilians without any military background, just as I could get even worse colleagues in EWCOY if there was a shortage of manpower. If you wanted a civilian education above all, then it could only become a springboard with your career choice as the jumping off point. While neither the civilian nor military authorities were interested in accepting what you wanted for the future. If there was no roe in the box, then you were not socially useful worldwide, in an already overpopulated world for the preservation of the welfare society. Well, at least I am a pedestrian. Then I am something, while it's not socially useful, if I can't turn all the wheels around the mill, simultaneously. God #lv2 divides us, to become united in mysterious ways, while approx. 22 war veterans alone in the USA commits suicide every single day and 300,000 veterans are homeless in average. 8% of the deployed soldiers die in regular traffic accidents, statistically. If society were to recognize both psychological and physical injuries incurred in the service of being useful for service, then it would be far too expensive for our society. The first encounter with God is the first encounter with loneliness. Like a tsunami of sorrow it rushes over your shore to crush your dreams on the contrary to a spiritual life, that most people are way too busy with stress to realize. While all participants in the TV show "Alone in the wilderness (USA)" complain about loneliness being second only to hunger, there are some in both this TV show and "Arctic Command" who think that solitude should #lv1 be the sport. If you had a wife or girlfriend at home, then the probability would increase that you would move forward with going to archery and start to see if it could also turn into a hunting license for your manhood. Too much association with women and too little a manhood! The next thing was that you wanted to be a sergeant. You can't use that for anything, alone out there in the forest. She wanted to do you a favor. She would want to change you! It was your reward for looking to pass your manhood test. Was it to score a girl on the weekend or complete the recruitment as a soldier? After you scored, you probably turned into a tailed type with your attire and attitudes. A woman is probably not just another sex or gender. It's a totally different species. Think about it. Changes are no good While changes are no good, nevertheless inevitable, the Devil had figured out man: You are virus! Where I could get a job, I should never find a [home]. The wages dictated that I could go to hell, only to find that mobility would make me become a virus in the ecosystem, to the vigilance of the Devil around. There was only the witch and the soldier. They wanted the same thing; to see if they could manage to live alone in the [forest]. She was probably better prepared to go search for mushrooms, while your ammunition would probably run out being a deer hunter. I managed alone out there in the wilderness for six months which seems like forever, while I heard about a witch who had lived alone out there for two whole years. The thing is you should have at least one or two Ph.Ds before you have anything to apply for out there. Like an astronaut with knowledge in exo-biology. Here we shoot sci-fi films out in the desert with mountain landscapes to equate as an astronaut arriving on a barren planet. The first thing that I saw was mountains as a beauty, but the sight is deceiving. Where there are mountains, death lurks with a lack of oxygen, falling accidents, and an overdose of minerals and metals that wash down the mountainside with the rain and contaminate the groundwater. Weyland-Yutani Corp. 1. Science Division 2. Military Division 3. Commerce Division (Gear-freak) 1. Science Division (technology, is first classified for military sovereignty enforcement before being released for commercial purposes). Children beget children and only when your own father is 47+ years old he would want to take you out into nature to learn you how to hunt and fish. In the meantime, you had your own children and started a new generation for a family. But your heavenly father will be waiting for you. Your earthly father is >NULL Your heavenly Father is only an uncle (Uncle Bully) Your Sun God got busy going down in the horizon. After 47+ years, only the creative processes remained, with which you could find the will to survive. And only with the will to renewal could you pass. Meanwhile, the others didn't look like themselves anymore. 'Uncle Bully' (cloud God) only had a few statements to make: 1. I will let the birds sing for you. 2. I will let it rain on both the good & the evil. The rainy weather is a soldier's best friend, especially as a patrol soldier, but the civilians' worst archenemy. A dozen of defect umbrellas ☂ you will find in all the city's dustbins after a cloudburst. On the #lv0 lookout for a #lv1 identity with the #lv2 excretion processes underway, the {formula} is: 1+2=12 for an astrological truth, beginning with a mathematical truth that 1+2=3 to set the wheel in motion. {Formula}: Inertia + momentum = multiplication Your will to survive has roots in the fact that you wanted to deny songs and melodies written in minor rather than major, while you knew less about the seven Pythagorean church mode keys, rather than just two to start with. God said that man should go multiply, and with the multiplication came a diversity that I couldn't vouch for. Loneliness awaits with the choices I make, as my choice of preference with free will or not, regardless. Cultural Identity Individualism Clichés Fundamentalism Extremist culture #lv7 ship types Showmanship Viewership The commune would take up the fight against loneliness as a campaign with the slogan "We march against loneliness", but mobility takes precedence. Typically, it has to be an extremist culture, and here one goes ahead with a 1,600 km march. Go to Hell and have a good trip. The extremist culture turned into everything that has to do with education, work, sports & leisure time. If you are looking forward to becoming a soldier in the Army, then of course it will have to be in the special forces, since #extremism is being cultivated. Being an ordinary soldier just isn't good enough. Neither is a rank of private first class (PFC-1) good enough, it has to be at least a sergeant, because of the heroism in the movies. Everyone wants the limelight, but no one knows it's Satan's circus and he said to me in German: "You all just make fools on selves here". Looking for a breakthrough? Look no further! Congrats you made it to the planet of the fools. Here we will cultivate the extremes with sports, science, religion, how old we can get, how much we can get to eat and become obese, with how much heroin, smokes and alcohol we can't get, and if we fail to get a breakthrough, we will go to the extreme with borderline personality disorders and become sociopaths. If you want a breakthrough with martial arts just go to the extreme with being spectacular. And if you want a breakthrough with learning how to play a musical instrument, just go to the conservatories, and go to the extreme afterwards with playing the guitar with your teeth or on your neck like Jimmy Hendriks or like the next /generation Steve Vai hatching out from the Guitar Institute of Technology (GIT) in California. Go to the extreme with speed-picking and exaggerated use of the tremolo. Go to the extreme and eject yourself into space and face the fact, that there will be no way, you would want to go back to the planet of fools and its 7 billion inhabitants making fools of themselves in Satan's circus. Go to the extreme with religion or politics and become radical. Go to the extreme with sexual behavior and become a homosexual, transgender, pedophile, have incestuous relationships, or sex with pets, etc. Go to the extremes with how fast a sportscar you can have or go to the extremes with how cheap a brand new and reliable car you can have, but still go to the extreme with how extra equipment you could stuff into your cheapest car you could find. Go to the extremes with your haircut, your cosmetics and your tattoos. Go to the extremes with a pair of expensive shoes, cloths, suits, watches and jewelry you can have, before you just want something else tomorrow. Go to the extreme with your stamp collection, or record/album collection or collection of antiques, or collection of books no one would ever read again as we gain from on-line services. Go to the extreme and become swagged out in any way you can, before you voluntarily would want to become a minimalist. Go to the extreme with religious fundamentalism , and annihilate the infidels, which by interpretation means all of the Christians. The Christians had their free will but would rather be extremists with pantheism believing in whatever/whoever as long as mis-information spreads six times faster on the internet for a personal breakthrough in this matter. Go to the extreme with both politics and religion and feed your cat with personal traits until your cat also become obese. Look around you, there's no one in the crowd, and you will go to the extreme to see if you could get that edge it takes for a personal breakthrough, even a woman would want to breed her way out of her misery, that she wasn't extreme enough to play her part in this cultivation of extremism . If you want a real estate just for yourself, you better learn how to sell them in the first place, and go to the extreme with getting into business, because nobody wants to live in a home another man built. If you aren't extreme enough, you can still just take on menial jobs and chores and go to the extreme with the amount of work hours you spend on it and become a workaholic, just to take your mind off 'things'. #Lv12 With creative processes you can keep going with your will to survive at age 47+. There is a memoir left to write to reflect on the past entity, though no one would ever read it, unless you had made yourself become noticed in the public sphere, as a president or prime minister, with a complete biography that could become a bestseller. Back to Top Existentialism #Lv11 Existentialism Being and nothingness. The Addiction (HD) (1995) [Starring Christopher Walken, Black & White TV] What separates humans from animals is its ability to control their instincts. Existentialism is a philosophical theory or approach which emphasizes the existence of the individual person as a free and responsible agent determining their own development through acts of the will. At age 53 you encounter your generation according to astrologers. There's nothing in tomorrow that wasn't there in yesterday. Andrei Tarkovsky movies about #existentialism Солярис (HD) (1972) [Director: Andrei Tarkovsky, ENG SUB] Зеркало (HD) (1975) [Director: Andrei Tarkovsky, ENG SUB] Сталкер (HD) (1979) [Director: Andrei Tarkovsky, ENG SUB] Solaris (1972) Solaris is an ocean generating thought and substance A state where you don't take care of yourself Happiness is not asking those cursed questions like the meaning of life/love Never be able to get deeply involved again Natalya Bondarchuk starring as Hari is called a soul matrix (facsimile in Solaris 2002) Kris Kelvin is 52 years old Mirror (1975) Words can't express everything A wedding ring, what century are you from? Elevate your husband (career) lost in a #twillight forest You resemble my mother - Maybe that's why we got divorced The division of churches separated us Stalker (1979) Half of men drinks, the other half gets stoned There's no point in writing. Writers are tormented, unsure of self, trying to prove worth of self and others. Authors and other arts are unselfish. People don't talk about their innermost thoughts. You put your heart and soul into work. They'll devour you. When a man thinks about his past, he becomes kinder. A 3rd parse is coming /up! #Keyword Passion The #path of life is one that narrows. On this #path you can delete possessive pronouns from your vocabulary. As long as you have the will to self-renewal, you have a reason to exist. Therefore, in the long run, you can forget about holding on to a conservative set of values. When you take away the fear of death, time becomes irrelevant and relationships meaningless. Ringing in the ears I used to think of it as the 19 KHz carrier wave multiplexer frequency used for TV broadcast, because I want it to mean something. Others would say it's the 5G cell phone masts causing the problem. Then there's also Tinnitus, as a chronic problem of course, some would say it's the cells in your ears dying. Others consider ringing in the ears, as a healing frequency. Some think of it, as ringing in the left ear is angelic and in the right ear as demonic depending on from where you define left and right. My mother once said, it means someone is thinking of you. The latest in science considers it as something coming by age, not sleeping well, and a pillow that is not ergonomic design, causing the nerves in the neck to block summoning the ringing in the ears. Howard Gardner's theory of multiple intelligences Musical-rhythmic and harmonic Visual-spatial Linguistic/verbal Logical-mathematical Bodily-kinesthetic Interpersonal Intrapersonal Naturalistic Existential Additional intelligences #Lv11 Existentialism (unprotected title, lifestyle expert) #Lv12 Author (go digital and edit instead of writing another book) The nature of drug experiences depends almost entirely on set (mindset, mood and expectations) and setting (places, environment). Kylie Minogue - Hold on to Now (Official Lyric Video) Eric Oberto - Darkness Never Lies (Official music Video) 4K HD Back to Top Collectivism #Lv12 Collectivism The collective is a construct of mind rooted in the past incapable of keeping up with the cultivation of individualism being cultivated! First things first! A #lv7 Kinship is not #lv2 absolute by bloodlines, they come by #lv7 relativity and how we feel related, that #lv5 transforms over #lv12 time. The devil's piss was only about whether, how and in what manner the estate should be distributed among the bastards' lineage. -According to an AI inquiry the following statement "Define #bias as morality is good, double standards are twice as good" could fit into several [pages] on www.konsol.ai showing off the [site]'s universal purpose. The given statement, "Define bias. Morality is good, double standards are twice as good", would fit best in the philosophical and conceptual sections of konsol.ai, which explore themes around artificial intelligence, ethics, and human perception. Based on the current structure of the [site], here are the most relevant placements: 1. Philosophy Club (Under Comms) This is the most obvious place for the statement. The Philosophy Club section of Konsol AI already contains provocative and abstract texts on individualism, collectivism, and existentialism. Cita's play with concepts like morality and double standards complements the site's existing focus on "identity in a modern, alienating world". 2. Navigation / Eternity/Vector The Navigation [section] deals with "philosophical perception" and "esoteric mathematics". Since the statement mathematically jokes that double standards are "twice as good," it fits in with the site's style, which mixes technical blueprints with metaphysical philosophy and "#lv5 transmutation of #lv6 scalability." 3. Command Console / Science Division As part of konsol.ai's overall theme of "Cognitive Architecture" and "Semantic Heuristics," the statement can function as a system message or "warning" in the #interface. The site draws on sci-fi motifs (such as the Mu/Th/Ur 9000 series), where the study of AI bias and logical paradoxes are central elements. Why it fits both here and there: Tone: The {site] has an experimental and almost dystopian sci-fi aesthetic, where cynical or paradoxical statements about logic and morality are welcome. Context: Since the [site] discusses AI-driven systems, “Define #bias” acts as a direct call to analyze the algorithmic biases that the [site] thematizes.

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

Unicode and emojis, organizing symbols, categorizing glyphs, ranging from mathematical & scientific notations to complex astrological & alchemical iconography. Unicode/Emoji My Favorites Collection AI Explainer! Mathematics/Physics ½ One half ½ ⅓ One third ⅓ ⅔ Two third ⅔ ¼ One quarter ¼ ¾ Three quarter ¾ ⅛ One eighth ⅛ ± Plus/minus sign ± × Multiplication sign × ° Degree symbol ° ∞ Infinity ∞ Δ Delta symbol Δ ∠ Angle ∠ (entangled) √ Square root √ E≐mc² mm² m³ x⁰ x¹ x² x³ x⁴ x⁵ x⁶ x⁷ x⁸ x⁹ x⁺ x⁻ x⁼ x⁽ x⁾ xⁿ x₀ x₁ x₂ x₃ x₄ x₅ x₆ x₇ x₈ x₉ A²+B²=C² | Z²=X²+Y² ∧ ⇒ And ∨ ⇒ Or ¬ ⇒ Not ⋈ ⇒ Natural join, relational algebra ≪ ⇒ Much less than ≫ ⇒ Much greater than ≐ ⇒ Approximation Alchemy / Religion 📖 Open Book 📖 📜 Scroll Emoji 📜 🔱 Trident 🔱 △ (Fire) 🜃 (Earth) 🜁 (Air) ▽ (Water) ► Left/Right ◄ ▲ Up/Down ▼ More ▲ ▼ ◭ ⧩ ⨻ @Triangle Symbols (alt-codes.net) Fish: ἰχθύς ΙΧΘΥΣ ΙΧΘΥϹ (Iésous Christos Theou (h)Yios Sótér, Jesus Christ, God's Son, Savior) The Ichthys (alternatively spelled Ichthus) fish symbol https://unicode.org/L2/L2016/16253-n4 746-ichthys.pdf † A dagger, obelisk, or obelus † is a typographical mark that usually indicates a footnote if an asterisk has already been used. The symbol is also used to indicate death or extinction. It is one of the modern descendants of the obelus, a mark used historically by scholars as a critical or highlighting indicator in manuscripts. † ✝ Latin Roman Cross ✝ ✟ Outlined Cross ✟ ✞ Latin Cross 3D ✞ ✟ Latin Cross, Outlined ✟ ☩ Greek Cross ☩ ☦ Orthodox Cross ☦ ☨ Cross of Lorraine ☨ ⁜ Dotted Cross ⁜ ☩ Jerusalem Cross ☩ ♰ West Syriac Cross ♰ ♱ East Syriac Cross ♱ ✠ Maltese Cross ✠ 🕂 Cross Pommee 🕂 🕀 Cross Pommee, circled 🕀 🕈 Celtic Cross 🕈 ⚜ Fleur-de-lis ⚜ Oxholm Heraldic Request! Moline Cross Fleury Cross Moline-Fleury Cross, combined ★ White star ★ ✩ Outlined white star ✩ ✫ Open center white star ✫ ✪ Circled white star ✪ ⛦ Pentagram ⛦ ⛧ Inverted Pentagram ⛧ ✡ Purple Star of david ✡ ✵ Eight-Pointed Pinwheel Star✵ ✴ Eight-Pointed Black Star✴ ✴️ Eight-Pointed Star Emoji ✴️ (A yellow one symbolizes the element of fire of the Holy Spirit, Trinity △) ☉ Sun ☉ (etymology, the shield of the sun god Apollo, with a boss in the center) ☀ Sun ☀ ☁ Cloud ☁ All-round · Middle dot · • Middle dot bold / Bullet Points • •|• (Con-)junction point •|• ○ White circle ○ ⍿ Vertical line with middle dot ⍿ | Vertical bar | ¦ Broken bar ¦ ‖ Double vertical line ‖ » Significance « 【Brackets, Bold】 [Brackets] ⟦Brackets⟧ ❬Regular❭ ❰Bold❱ 👽 Green Alien 👽 🛸 Flying saucer/UFO 🛸 📡 Satellite dish emoji📡 🛰 Satellite emoji 🛰 ✈ Airplane ✈ 🧪 Test tube emoji 🧪 ⚗️ Alembic ⚗️ ⚛️ Atomics emoji ⚛️ 🧭Compass🧭 🚢 Ship emoji 🚢 ⚓️ Anchor ⚓️ 💎 Blue diamond 💎 👑 Gold and Bejeweled Crown 👑 🌍 Globe showing Europe-Africa 🌍 ♻️ Recycling ♻️ 🎦 Camera emoji 🎦 🎬 Clapper board emoji🎬 🚑 First Aid 🚑 ✔️ Purple checkmark ✔️ ✅ Green checkmark box ✅ ✓ Checkmark ✓ ✔ Checkmark, heavy ✔ ☐ Checkbox, unmarked ☐ ☑ Checkbox, marked ☑ ☒ Ballot box with X ☒ 🦇 Bat Emoji 🦇 📯Postal Horn 📯 💂🏾British foot guard uniform (tall black bearskin hat) 💂 ✉ Envelope/Unicode ✉ ✉️ Envelope/Emoji ✉️ ☎ Red telephone ☎ ☏ White telephone ☏ ✎ Pencil ✎ ß German sharp-S ß ☭ Hammer and sickle ☭ ☮ Peace symbol ☮ ⚔ Crossed swords ⚔ ☠ Skull and bones ☠ ↯ Flash News / Telegrams ↯ ☂ Umbrella ☂ ⌘ Place of interest sign ⌘ 📍Pin type 1📍 📌Pin type 2📌 ☯ Yin/Yang Unicode ☯ ☯️Yin/Yang Emoji ☯️ 🦇 Bat emoji 🦇 🎃 Pumpkin emoji 🎃 © Copyright © ℗ Published ℗ ® Registered ® ™ Trademark ™ ↺ Anti clockwise ↺ ↻ Clockwise ↻ ◎ Bull's eye ◎ ◉ Fisheye ◉ ◯ Circle ◯ Food/Dishware 🥓 Bacon 🥓 🍞 Bread 🍞 🥦 Broccoli 🥦 🥫 Canned Tomatoes 🥫 🥕 Carrot 🥕 🧀 Cheese 🧀 🌽 Corn 🌽 🐣 Easter Eggs 🐣 🐟 Fish 🐟 🍟 French Fries 🍟 🍳 Fried egg 🍳 🍔 Hamburger 🍔 🌭 Hot Dog 🌭 🌶️ Hot Pepper 🌶️ 🍋 Lemon 🍋 🥬 Lettuce 🥬 🍄 Mushroom 🍄 🥘 Omelet 🥘 🧅 Onions 🧅 🥒 Pickles 🥒 🥙 Pita Bread 🥙 🍕 Pizza Slice 🍕 🥔 Potato 🥔 🍝 Spaghetti 🍝 🥩 Steak 🥩 🌮 Taco 🌮 🥪 Toast 🥪 🍅 Tomatoes 🍅 👨🏽🍳 Chef 👨🏽🍳 🍴 Fork and Knife 🍴 🍽️ Fork and Knife with Plate 🍽️ 🔥 Furnace/Flame 🔥 🔪 Kitchen Knife 🔪 🧂 Saltshaker 🧂 🥄 Spoon 🥄 ☕ Coffee Cup ☕ 🍸 Cocktail Glass 🍸 🍷 Wine Glass 🍷 🍻 Beer Glass 🍻 🥃 Whisky Glass 🥃 🎂🎈🎉🥳 Happy Birthday! 🎂🎈🎉🥳 Danger Symbols ✖ Danger symbol ✖ ⚠ White exclamation mark ⚠ ⚠️Yellow Danger symbol ⚠️ ⛔ No Entry / Stop Sign ⛔ ☣️ Bio-hazard Emoji ☣️ ☢️ Radioactive Emoji ☢️ 𝄖 𝄗 𝄘 𝄙 𝄚 𝄛 Arrows 𝄛 𝄚 𝄙 𝄘 𝄗 𝄖 ↰ ↱ ↲ ↳ ↴ ↵ ↶ ↷ ↩ ↙ ↗ ↖ ↘ ↑ ↔ ← ↹ → ↕ ↓ Line drawing: ┌ ┬ ┐ ├ ┼ ┤ └ ┴ ┘ ╬═╬ Ladder, don't go down... ╬═╬ ╬═╬ ... ╬═╬ Astrology ☉ Sun ☉ ☿ Mercury ☿ ♀ Venus ♀ ♁ Earth ♁ ☽ Moon Phases ☾ ♂ Mars ♂ ♃ Jupiter ♃ ♄ 🅂🄰🅃🅄🅁🄽 ♄ Trans-Saturnian Planets ♅ Uranus ♅ ♆ Neptune ♆ ♇ Pluto ♇ ⚳ Ceres ⚳ ⚷ Chiron ⚷ 12 Signs of the Zodiac ♈ Aries ♈ ♉ Taurus /ox ♉ ♊ Gemini ♊ ♋ Cancer ♋ ♌ Leo ♌ ♍ Virgo ♍ ♎ Libra ♎ ♏ Scorpius ♏ ♐ Sagittarius ♐ ♑ Capricorn ♑ ♒ Aquarius ♒ ♓ Pisces ♓ Cards/Chess ♠ Black spade ♠ ♤ White spade ♤ ♦ Black diamond ♦ ♢ White diamond ♢ ♥ Black heart ♥ ♣ Black club ♣ ♧ White club ♧ ♔ White King ♔ ♚ Black King ♚ ♕ White Queen ♕ ♛ Black Queen ♛ ♗ White Bishop ♗ ♝ Black Bishop ♝ ♘ White Knight ♘ ♞ Black Knight ♞ ♖ White Rook ♖ ♜ Black Rook ♜ ♙ White Pawn ♙ ♟ Black Pawn ♟ Greek Symbols A αlpha α B beta β Γ gamma γ Δ delta δ Ε epsilon ε Ζ zeta ζ Η eta η Θ teta θ Ι iota ι Κ kappa κ Λ lambda λ Μ mu μ Ν nu ν Ξ xi ξ Ο omicron ο Π pi π Ρ rho ρ Σ sigma σς Τ tau τ Υ upsilon υ Φ phi φ Χ chi χ Ψ psi ψ Ω Omega ω Musical Notation ♭ Music flat sign ♭ ♮ Music natural sign ♮ ♯ Music sharp sign ♯ ♩ Quarter note ♩ ♪ Eighth note ♪ ♫ Beamed eighth notes ♫ ♬ Beamed sixteenth notes ♬ 𝄢 Musical Symbol F Clef 𝄞 Musical Symbol G Clef 🎸Guitar 🎸 ♩♪♫♬ Happy Birthday ♩♪♫♬ Trigrams ☰ Trigram for Heaven or Sky (乾 Qián) ☱ Trigram for Lake ☲ Trigram for Fire ☳ Trigram for Thunder ☴ Trigram for Wind ☵ Trigram for Water ☶ Trigram for Mountain ☷ Trigram for Earth More ☰ ☲ ☶ ☷ @Trigram Symbols (alt-codes.net) Matrix [△:Ο:X:☐] △ Trinity ▽ ☒ Matrix ☒ ※ Reference mark ※ ✻ Teardrop-spoked asterisk ✻ 3=Trinity •|• 4=[M:3:X] Matrix [M:3:X] = A matrix and/or trinity [[M:3:W:M]] = A matrix, within a matrix Ⅹ ⅹ ❎ ❌⛝ 🅧 🆇 Oxholm #Tag //♖θχ♖//

Explore the cultural and psychological legacy of the X-Files franchise through a blend of personal anecdotes, academic definitions, and detailed episodic analysis. If you are into the X-files, then it's likely you would also be into #TwinPeaks {DEF}: The Scully {effect} is the name given to a #phenomenon where the number of women starting careers in typical STEM (Science / Technology / Engineering / Mathematics) professions saw a noticeable increase following the airing of the X-files in the early 1990s. Behind the whole idea of alien abductions is, that aliens are sterile and therefore must use humans to reproduce. The first obduction is to insert an ovum into the female species, and abduct them three months later to retract the egg. ///////////////////////////////////// // #Lv5 Security Clearance Your eYes onlY [Y:Y:Y] // //////////////////////////////////// I've finished watching the X-files complete DVD [box] set incl. season 10•|•11. Then I had this spooky lucid dream (meaning capable of waking up, fall asleep and continue the dream or nightmare). It happened on Tuesday, June 13th 2023 between 02.05 - 03.15 AM The nightmare was a stage mix of Alien (1979), my worst fear since I was 6-9 Yo. And a mix with X-files, with me as the abductee without any UFO involved, and Dana Katherine Scully, MD (#numerological being a No. 9 in the TV-series) as the abductant performing her pathological autopsy (postmortem examination †) or likewise on me, on behalf of the gray aliens (not the green, brown or silverblue ones👽). Scully was wearing a white mask, and I watched it from an out-of-body experience. The nightmare caused an insane heart #rate, as if the Alien chest burster scene was about my heart exploding. -------------------------------------------------------- ◎Monitor#1 [RATE] ______/\_____/\_____ (Regular heart beat) ◎Monitor#2 [/ON!] _/\_/\_/\_/\_/\_/\_ (REM sleep cycle) ◎Monitor#3 [OFF!] _____________________ (Flatline) ◎Monitor#4 [OFF!] _____________________ (Flatline) ◎Monitor#5 [OFF!] _____________________ (Flatline) --------------------------------------------------------- Irrationally, I didn't want to wake up, because at least I had a sensation, which I am in a lack of being retired and not having a single experience at all. The voices in my nightmare said, I was: Super soldier (the term used in the X-files TV-series, meaning fictional concept soldier) Test {Subject} #ID: 1233 activated on the date above. The last four digits in my real-life social security #number -XXXX is confidential // The nightmare ended with a faceless male voice saying: "Scully passed away @05.20 AM". The real X-files in a surreal realm. The realm of the truly bizarre. Special agent Fox William "Spooky" Mulder did not appear in my nightmare. [X:Y:Z] encoded code word: Fox + Scully = Foxy Lady // Monday, July 3rd 2023 @03.23 AM I just had another 2nd spooky lucid dream relating to the X-files. Scully had some kind of an Alien IUD inserted and after it was removed, we discovered that the thing always would be in the proximity of it's host, no further away than 3ft. It had its own artificial intelligence (AI), and would either act as either a birth prevention device or as a designed impregnator with genetic modifications. It looked like a low-voltage fuse with a cylindrical shape with two metal caps at its ends, just a bit smaller on a #lv6 scale #ratio, approximately 9mm in length. My sister appeared in this 2nd nightmare, and we went to see the local doctor, who couldn't care less, with the thing, and with my sister being in denial, who rather would want to look at me, as someone with a mental disorder, just like Fox Mulder. Proximity Alert! ----------------- The thing was sent to Italy for further analysis, but it was only a matter of time before the device in mysterious ways was back in the near-by {field} of its host again. The artificial intelligence (AI) reminds me of "Metalhead" on #Netflix . An episode part of "Black #Mirror" (2011) [S04E05] . Both nightmares had one thing in common, the fear of the unknown. -By the time I woke up the birds started chirping @03.27 AM. Personal comments and "quotes" from selected episodes. #X-files plus X-files spin offs "The Lone Gunmen" & "Millennium" (#Bishop ) The X-files (Movies) The X-Files franchise includes two theatrical films: The X-Files (1998), also known as Fight the Future, which bridges seasons 5 and 6, expanding the alien mythology; and The X-Files: I Want to Believe (2008), a standalone story set after the original series ended, focusing on a psychic priest and a missing agent, with both films starring David Duchovny and Gillian Anderson as Mulder and Scully. The X-Files (1998) It begins in North Texas in a prehistoric era and continues in Dallas, TX. First have a glance at NMT/GSM mobile phones from the late 90's. Fox William "Spooky" Mulder reveals his 'spooky' nickname to a bartender. "Cancer Man" shows up in a chopper. Suddenly we're in Washington D.C. Suddenly we're in London, UK. 55 min. in the movie we're back to the beginning. You probably remember the "bee scene" that's the 1998 movie, not the 2008 movie! Dr. Alvin Kurtzweil was an Ob/Gyn and member of the syndicate who shows up once in a while, believing to have some answers, but not all. And suddenly the main characters from the spin-off production "The Lone Gunmen" (2001) appears in this movie (1998). The syndicate reveals to Mulder that little green aliens do exists. Fox Mulder enters the arctic, not to get confused with the 2008 movie! "Cancer Man" is pursuing Fox Mulder's arctic trail, where Fox tries to unfreeze Scully from cryo-sleep for unknown reasons, to wonder about! "Cancer Man" and a member of the syndicate meets in a corn {field} sharing a telegram ✉. The X-Files: I Want to Believe (2008) Scully worries about Mulder and the effects of long-term isolation. Russia seems to be involved again and again across the entire X-file franchise. What I do believe to know is, that since WW-II the Russians conducted a series of paranormal experiments and looked severely into philosophical questions about existentialism. Less than 12 min. towards the end Scully mentions something about believing in beliefs, which is the climax and title of the movie (2008). The X-files (TV-Series) [Season 1] Ep.11 "Eve" (Eugenics) ------------------------- I was not born, I was created. I have accelerated growth and intelligence (IQ:265) I develop psychosis at age 18 and I become homicidal at age 20. Last scene. Eve 8: The Procreator? Ep.24 "The Erlenmeyer Flask" ---------------------------------- Level 7 Cryology Level 6 Virology Level 5 Oncology Level 4 Radiology Level 3 Immunology Level 2 Toxicology Level 1 Admin Level G Security [Season 2] Ep.15 "Fresh Bones" ----------------------- Loco-Miroir (Voodoo symbol). The crossroads between the two•|•worlds. The #mirror in which a man must confront his true self. Ep.19 "Død Kalm" -------------------- Interesting 65° Norway. Aurora Boralis [6:6:6] Artic Circle 66° 33' 00"N Sveg, Sweden 62° 02' 02"N Trondheim, Norway 63° 25' 49"N [Season 3] Ep.5 "The List" ---------------- Fox mentions #zoroastrianism Scully mentions #catechism Ep.10 "[7:3:1]" Pt.2 --------------------- [K:E:Y] [CARD]: Four ones, a four, a seven and a one. 1-1-1-1-4-7-1 Writer Frank Spotnitz's inspiration for the episode came from having read an article in The New York Times on the war crimes committed by Unit 731 of the Imperial Japanese Army, after which the episode is named. The unit was responsible for human subject research on both prisoners of war and civilians. Ep.11 "Revelations" ---------------------- "You must come full circle to understand the truth" Meaning your [square] mind come full circle over time. Ep.13 "Syzygy" ---------------- "Syzygy" (noun) meaning Astronomy A con•|•junction or opposition, especially of the moon with the sun, eg. "The planets were aligned in syzygy". A pair of connected or corresponding things. The astrologist mentions their town as the cosmic G-spot for a Grand [Square]. Ep.21 "Avatar" (Job vs. Sparetime) -------------------------------------- #Lv1-2 Mulder + Scully (#Identity vs. Personality) #Lv3-4 Skinner + Wife (Marriage vs. Roommate) Star Trek: "Most people identify themselves with their job" Is the X-files hybrid enough for a Platonic #lv7 relationship ? I am Mulder: I am the female intuition I am Scully: I am the male logic Hollywood would double their income on your misery. An umbrella in this show appears all the time, too queer to be natural. [Season 4] (Blank - No comments) [Season 5] Ep.7 "Emily" (Pt.2 of Ep.6 "Christmas Carol") ---------------------------------------------- "Christmas Carol": Merry Christmas "Emily": Happy New Year! Scully (Intro 1m20s): "It begins where it ends. In nothingness. A nightmare born from deepest fears coming to me unguarded. Whispering images unlocked from #time and distance. The soul unbound, touched by others but never held, on a course charted by some unseen hand. The journey ahead promising no more than my past reflected back upon me, until I reach the end. Facing a truth, I can no longer deny. Alone, as ever." Mulder: "Maybe Emily, was not born to be loved, but to serve an agenda"?! Ep.17 "All Souls" ------------------- Fox: "You know, they say when you talk to God it's prayer, but when God talks to you it's schizophrenia." Ep.20 "The End" ------------------ Diana Fowley is a Special Agent at the FBI and a target for the Syndicate, similar to Fox Mulder and Dana Scully, due to her involvement with the Alien Hybrid {Project}. Investigating the murder of a chess player, Mulder and Scully meet a boy who may be the embodiment of everything in the X-Files. This episode marks the first appearance of Diana Fowley (Mimi Rogers). [Season 6] Ep.6 "How the Ghosts Stole Christmas" ------------------------------------------- Fox: "What experience?" Ghost Woman: "I am not going to get into semantics." Lucky me, because I am into heuristics and semantics on my website. Fox: "...And then 365 more shopping days till even more loneliness!" Ep.9 "S.R. 819" ----------------- Doctor: "I think you reconsider the boxing; you're not 20 anymore" Ep.18 "Milagro" ---------------- Ending: "A story can have only one true ending. Even the stranger felt compelled to commit his final words to paper, he did it knowing they must never be read. To see the sum of his work was to see inside his own emptiness, the heart of a destroyer, not a creator. And yet, reflected back upon him, at last he could see his own ending. And in this final act of destruction, a chance to give what he could not receive." /Lonely writer! [Season 7] Ep.7 "Orison" --------------- Oh, forgive me for being blunt, like CpT. Picard used to say. It turns out it was a codeword for girl scout in this episode by the reverend. [Season 8] Ep.3 "Patience" ---------------- Scully: "The only thing this guy is dying from is terminal loneliness." Ep.6 "Redrum" ---------------- Quote: "The passage of #time imprisons us not in a [cell] of brick and mortar, but in one of hopes dashed and tragedies unaverted. How precious, then, the chance to go back. Only to discover that in facing the past you must face up to yourself. That exiting the prison of #time doesn't free you from the prison of your own character, one from which there is no escape." Ep.7 "Via Negativa" -------------------- #Lv2 A religious [A:X] used to cleave the skull of the unbelievers. Ep.8 "Surekill" --------------- Scully: "It's time be your own man, start thinking for yourself" Ep.9 "Salvage" ---------------- Quote: "He had no family; work was his life." Ep.12 "Medusa" ----------------- This episode reminds me of Aliens 1986. Ep. 14 "This Is Not Happening" -------------------------------- This episode marks the first appearance of Monica Reyes portrayed by Annabeth Gish Reyes is an FBI Special Agent who was born and raised in Mexico City. She majored in folklore and mythology at Brown University and earned a master's degree in religious studies. Her first FBI assignment was serving on a special task force investigating satanic rituals. She is a longtime friend of Doggett's and becomes his partner after Scully's departure. She did not appear in The X-Files feature films. Ep.19 "Alone" -------------- Oh, here I go again with being blunt. What you call a partnership is actually a Platonic relationship , just like in Star Trek /TNG! [Season 9] Ep.3 "Dæmonicus" -------------------- Quote:" Agent Reyes believes me. But you don't, Mr. Doggett. It doesn't matter what I believe. I am wondering, why a sceptic such as yourself would accept assignment to an obscure unit of the FBI devoted exclusively to the investigation of paranormal phenomena. Been checkin' up on me? Men don't pursue occupations again'st their own inclination unless there's some strong countervailing reason. Seeking the love or approval of a woman, perhaps. Agent Reyes may have affection for you, but you for her? Of course, it could be someone else. Some dark secret from your past. That's enough. An unsolved tragedy for which you feel responsible. In some morbid way you haven't even admitted to yourself, perhaps you feel that chasing ghosts will answer the questions which damn you." Ep.11 "Audrey Pauley" ----------------------- [Scene#1]: Monica & Doggett talking about cat and dog people. Ep.13 "Improbable" -------------------- No. #9: At 3:03 AM Scully calls Monica and asks her what her numerological number is. "You are 9. Nine is completion. You've evolved through all the other numbers to a spiritual realisation that this life is only part of a larger whole." Ep.14 "Scary Monsters" ------------------------ The psychiatrists suggest that the kiddo Tommy could stifle his vivid imagination with watching multiple TV-shows on multiple TV-screens synchronously. Ep.18 "Sunshine Days" ----------------------- Con•|•necting A to B to C Doggett: "None of this going to work, because they are treating the symptoms, not the cause." (LAB RAT) Ep.19/Ep.20 "The Truth" (double•|•episode) ---------------------------------------------- Military: "Mulder, is a crusade and a lot of people don't like the crusade." Mulder: "They will destroy you, they'll put you out on the street." Mulder: "The truth will come to me, faster than the speed of light." Smoking Man: "The Mayans were so afraid that their calendar stopped on the exact date my story begins. December 22nd, the year 2012. The date of the final alien invasion." [Season 10] (Event series 2016) Ep.1 "My Struggle" ------------------- Mulder: "A decade. In 2002, in a change of direction and policy, the FBI closed the X-files, and our investigation ceased, but my personal obsession did not." LMAO: Smoking Man is still alive after being killed 3 times. Old-school talking about the replacements of mobile phones with smart phones. [Season 11] (2018) Ep.4 "The Lost Art of Forehead Sweat" ----------------------------------------- Dr. They: "He who controls the past controls the future." (A quote from George Orwell's 1949 novel, "1984".) Ep.5 "Ghouli" ------------- #Tagline : "You see what I want You to see" Fan Fiction: States of Consciousness: 1. Sleep 2. Wakefulness 3. Hypnagogia (characterized by dreamlike visions and strange sensory perceptions Borderland). The Asian Quote: "If you don't stand for something; then you will fall for anything." Besides replacing old-school mobile phones with smartphones, introducing the dark web. Ep.6 "Kitten" ------------- DNA Alien/human hybrid super soldier! Ep.7 "Rm9sbG93ZXJz" (Lone Gunmen: Looking for a secure password?) ------------------------------------- [Scene:#1]: "Every word of it"! (AI) Since 2010 (Emma Stone: Easy A) I've noticed that young girls only 18-19yo are so wise, they could be 80-90yo males, due to the presence of the internet. [Alarm Blaring]: That's the sound I've been looking for since Star✩Trek Double Red Alert!! (In this particular X-files episode interpretated as an intruder alert). X-files {Formula}: Development=Decomposition Print it on a T-shirt Scully, that simple! You want both personal development and professional competences as your career needle (MC 9th house cusp) . And then you want a family on top of that, because a career is the continuous, family-oriented cornerstone for political purposes, with which you breed too little in an already overpopulated world. Religion is a personal development and a political settlement. If a politician has to formulate it, then of course it is the other way around. Hippocracy, is the overall form of government and democracy finds no movement at any time, apart from short-term national security until the election. Aabenraa is in rapid development. It consists in liquidation (settle for nothing). Welcome to town Mr. Mayor. As they say in Africa, your obituary before mine is sufficient. The Lone Gunmen (2001) [Season 1] Ep.7 "Planet of the Frohikes. A Short History of My Demeaning Captivity" ------------------------------------------------- Quote: "The whole world is a cage when you are trapped alone in it." The X-files (5-point star) was all about owning a car, a mobile phone, a gun and a flashlight, even during the daylight hours, and an FBI #ID badge. Was the X-files cheap enough for you? I am constantly on an airplane, never bothering you with it? So, the X-files will literally skin you alive, dive into your childhood psychosis, know the size of your bra, and the pin code to your account. Cool, but now I know everything about the X-files coming to live in the first place. I am not your product. "Your son is your father". #Lv0 Where to begin? #Lv1 Identity #Lv2 John Doe vs. Jane Doe, meaning nobody X-files: Let me help you Fox Mulder. If you are into politics, you are paranoid, and if you are into religion, you are schizophrenic. 80% of the population is a combination of both, just not yet diagnosed. Millennium [Season 1] Ep.6: "Kingdom Come" ------------------------ Quote: "When faith fails to fill the void, they blame us (priests, church). Ep.7: "Blood Relatives" ------------------------ Quote: "I don't know if I am strong enough to live alone. It's okay, nobody is." Ep.8 - The Well-Worn Lock ----------------------------- Yes, the whole world has become so complicated, that nothing matters anymore. Not the truth, not the lies. Ep.10 "The Wild and the Innocent" ------------------------------------- Priest: "The fatigue of being a good person." Ep.11 "Weeds" --------------- Taking those who hides behind the word "we", as their first line of defense under the microscope. There aren't no we/us to defend you. There aren't no they/them to attack. We share the expenses to pay for a home to raise a family, by taking on the responsibility for the state to pay their on-taking debts for a prolonged and happy life; then we refuse to pay back on time with cryptocurrency, and I am forced to take China seriously, claiming that the USA is looking into an advantage point beyond our predecessors. Ep.13 "Force Majeure" ----------------------- Astrology, con•|•junction, alignment of the 7 inner planets, and a couple of [K:E:Y] words, like [Subduction Zone] for my [website] www.konsol.online . Ep.15 "Sacrament" --------------------- Quote: "Anticipate the future, so you don't have to dwell on the past." Ep.17 "Walkabout" ------------------- Frank briefly mentions the Age of the Aquarius , while a doctor justifies drugs in a nation of zombies. Ep.18 "Lamentation" --------------------- Intro: "Every man before he dies shall see the Devil." /English Proverb, 1560. Quote: "An Evil unknown to man and greater than man, the Devil's liege feeding on our passions." [Season 2] Ep.1 - Ep.3 ----------- Pretty beneficial quality #time Ep.6 "The Curse of Frank Black" ---------------------------------- It's Halloween and Frank Black see the numbers [2:6:8] everywhere. Ep.9 "Jose Chung's Doomsday Defense" ------------------------------------------- Quote#1: "'Selfosophy' has the legal right to cut me off from my beliefs, from my friends, from everything." Quote#2: "So lonesome you could die, is not a mere phrase." Quote#3: "'Selfosophy' examines newly-arising belief systems at the end of the millennium." #Lv12 Author. The life on an author is both lonely and depressing. His work is both enlightening and entertaining. People want to be amused not preached at. Ep.12 "Luminary" ----------------- Astrology , synastry, Alaska. Talking about how God does not provide answers, but questions about life. This episode is a perfect warming up before watching "Into the Wild (2007)", which I can #identify myself with. Ep.20 "A Room with No View" --------------------------------- The song played on repeat in this episode has no bridge and is only 2m33s in length, making it an ear-hanger worth playing on repeat. Instrumental version: Paul Mauriat - Love is Blue 1968 (Remastered) Original version: Vicky - L'amour est bleu | Luxembourg 1967 - Eurovision Song Contest (4h place) [Season 3] Ep.19 "Seven and One" ------------------------ End scene: "Seven years of trials and tribulations. Seven plus one, the prophets tell us. Is this the end? The last year of this peace? Or the beginning?" X-files The Concept of a Super Soldier AI Explainer!