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Konsol•|•Online. My recordings. Creativity makes the world goes round. My Recordings Analog/Digital Voice Recording - My Name is William Tommy Oxholm Nielsen 00:00 / 01:07 Voice Recording - Testing Testing - Can You Hear Me Tommy Oxholm Nielsen 00:00 / 00:48 Passive compressor distortion chorus rhythm Tommy Oxholm Nielsen 00:00 / 02:35 Passive compressor distortion chorus - Rhythm with guitar solo Tommy Oxholm Nielsen 00:00 / 02:25 Distortion - loop - slow burn Tommy Oxholm Nielsen 00:00 / 02:09 Distortion - loop - fast picking Tommy Oxholm Nielsen 00:00 / 02:22 Echo Reverb Ambience Tommy Oxholm Nielsen 00:00 / 01:14 House of the Rising Sun Style - Am-G7-Fmaj-G7 Tommy Oxholm Nielsen 00:00 / 00:44 Original Wankster Tommy Oxholm Nielsen 00:00 / 02:52 Electric guitar clean slow burn beat Tommy Oxholm Nielsen 00:00 / 01:20 Acoustic guitar session Tommy Oxholm Nielsen 00:00 / 02:26 Rhythm 16 bars - dry beat 120BPM Tommy Oxholm Nielsen 00:00 / 00:32 Romanza - Acoustic guitar Tommy Oxholm Nielsen 00:00 / 00:35 Slow burn G-Major with intro vamp Tommy Oxholm Nielsen 00:00 / 02:21 Coyote Cowboy Tommy Oxholm Nielsen 00:00 / 00:38 Electric guitar jam session Tommy Oxholm Nielsen 00:00 / 04:29 Guitar rhythm Tommy Oxholm Nielsen 00:00 / 00:44 Acoustic Jam Session (Original) Road Map - Electro Trap Back to Top

Konsol•|•Online. Porridge. Øllebrød, havregrød, risengrød, risalamande (dessert af risengrød og fløde med en kirsebær sauce af tysk oprindelse, på fransk sauce allemande). Porridge Winter Season Exploration AI Explorer! Øllebrød Havregrød Risengrød Risalamande (dessert af risengrød og fløde med en kirsebær sauce af tysk oprindelse, på fransk sauce allemande) Øllebrød Danish Cuisine Øllebrød (Traditional vs. modern cuisine) En anden ret, hvor friske ingredienser ikke fungerer, er øllebrød. Traditionelt blev øllebrød serveret om morgenen i vinteren vekslende med havregrød. Øllebrød er ikke specifikt sønderjysk; det er en traditionel dansk ret med rødder langt tilbage i tiden, som laves i hele landet, og som ikke er kendt fra andre lande. Selvom der ikke er en specifik sønderjysk version, kan du bruge sydjysk rugbrød som ingrediens, når du laver retten, hvilket giver den en lokal forankring. Madspild affødte denne grød, og anvendelsen af øl skyldes forurenet drikkevand, som destilleres i brygning af øl. Ingredienser Rugbrød med et højt indhold af maltsirup. Mørk hvidtøl, Stout eller Bock. Mørk hvidtøl bruges i forvejen til en risengrød, og øllebrød er også indbefattet af, at være en grød. Raffineret hvid sukker anvendes ikke, men fx. brun farin, honning eller en gylden sirup. Det er her maltsirup kommer ind i billedet. Juletraditioner Kanel og kardemomme. I princippet alt hvad du også vil putte i en jule gløgg. For mange er øllebrød indbefattet i brugen af rå fløde (traditionelt) eller pisket flødeskum. Her kommer syren ind i billedet, det kunne fx. være en solbærkompot, dertil kommer sig, at hvid chokolade spiller godt sammen med solbær. Andre foretrækker reven appelsinskal eller saft. Som pynt på toppen kan sprøde og karamelliserede rugbrødscroutoner anvendes. Optional Siden der er tale om en vintersæson anretning kan øllebrød med fordel serveres/toppes med tørrede dadler eller figner. Conclusion Brød er rig på kostfibre, der sænker forbrændingen i fordøjelsessystemet, hvilket forebygger prædiabetes. Back to Top

Konsol•|•Online. Mind mapping using the versus approach. A list of absolute vs. relative examples. The Versus Approach #Lv2 Absolute vs. Relative AI Explainer! Overmonitoring Address Matrix #Level2 EITHER/OR (juxta•|•position, primordial instinct) #Level3 BOTH/AND (oxymoron, axioms, education) Definition: A combination of statements, ideas, or features of a situation that are opposed to one another. The versus approach helps to categorize and build better archives, catelogs and artificial intelligence. #Lv2 Two lines aligned together with an angle enumerates the way number 2 is written. The way numbers are written are symbols and key to understand the numeral symbols to look for in the ultimate toolbox. #Duo #Dual #Duality 2. Re-entry angle 2. Angle of entry 2. Angle of incidence 2. Angle of deflection 2. Angle of attack 2. Downward angle 4. Right angle (90°) 4. Rectangular ∠ Hoaxter angle ∠ Personal angle Danish examples 2. Skudvinkler 2. Indfaldsvinkel 2. Udfaldsvinkel 2. Krængningsvinkel Two Sides Both sides (#Lv3 both/and bot #lv2 either/or) Bright side vs. Dark side Upside vs. Downside Left side where nothing is right vs. Right side where there's nothing left Flip side (also the less important side of a pop single record; the B-side) Left side/Right side Otherside/Other side Positive side Side effect Sideline (#lv1 line ) Sideshow Wrong side of Heaven, Righteous side of Hell It was written that the Lord Jesus should have said, I will throw you into a valley of despair vs. prosperity. #Lv2 Is an axe that cleaves the mind. The divergence could either be with withdrawn or added to find the geographic course depending on earth's polarization towards the sun. One year the divergence might be withdrawn, and another year added instead depending on how far you are [located] from the poles. Find the true course, some call it the curse of the sun and the moon One thing is to get lost in the outside world, another one is to get lost in the inner universe. Woe, to you if you look at the stars on the other side of the equator/hemisphere where you use to live. #Lv0 Survival in nature #Lv1 Survival in culture #Lv2 Choices #Lv2 Clichés (the lack of #lv1/11 being original. You need a rifle to prove that you are a man, since you already took on a woman to prove your manhood). List of logic gates to explain why you end up lonely on #lv12 because you had to exclude everyone to become an #lv11 individual: AND, OR, XOR, NOT, NAND, NOR and XNOR Choices only lead to changes, while changes are no good There are no answers, only choices Whatever you choose to believe in becomes the truth #Ping vs. #Echo [chamber] resonates RADAR vs. SONAR [#Echolocation] (AKA Bat RADAR) #Root vs. #Roof (#Rook in-between) Either/Or (instinct) vs. Both/And (intellectualization) Simplicity vs. Complexity Pros vs. Cons Choices vs. Changes (changes are no good, nevertheless inevitable) Continuity plan (safe & sound) vs. Contingency plan (take a possible future event or circumstance into account) //////////////////////////////////// // Mathematical science // /////////////////////////////////// Even numbers (0,2,4,6,8) vs. Odd numbers (1,3,5,7,9) Integrate vs. Differentiate Numerology vs. Mathematics ///////////////////////////// // Physical science // //////////////////////////// UFO vs. UAP (Unidentified Aerial Phenomena in 5 categories: Airborne Air Clutter, Natural Atmospheric, Foreign Adversary Systems, Classified Developmental Programs, Other) Science fact vs. Science fiction (Sci-Fi) Cause vs. Effect {Combination} effects (I will take no responsibility as a politician) Wave theory vs. Particle theory (physics) Convex vs. Concave (Prism /△) Chaos vs. Cheops (Also: CHaracterizing ExOPlanets Satellite) From Chaos vs. To Culture (#Transformation ) Is Chaos evil? vs. Chaos keeps life interesting Infinity vs. Eternity Light of eternity vs. Infinity of darkness Nocturnal vs. Diurnal Infinite pasts vs. Infinite futures (entangled ∠) Refraction vs. Reflection Explosion vs. Implosion Fusion vs. Fission Deviation vs. Navigation Divination vs. Navigation Magnetism vs. Magianism Geographical North vs. Magnetic North True horizon vs. Visible horizon Helix vs. Vortex Prograde vs. Posigrade /////////////////////////////////////////////// // Bio-Chemical & Food science // ///////////////////////////////////////////// Flora vs. Fauna Cold CNO cycle vs. Hot CNO cycle (HCNO) Epidemic vs. Pandemic Crossing genes or concepts vs. Cloning (is a virus and spreads six times faster) Freshwater vs. Saltwater Sodium vs. Potassium (Osmosis, reverse Osmosis) | Sodium lowers the heart rate, potassium increases the heart rate. Calcium vs. Magnesium | Calcium increases blood pressure by constriction of blood vessels, Magnesium decreases it. Salt vs. Sugar Sea salt vs. Table salt Chlorophyll vs. Hemoglobin Aluminium vs. Copper (cast iron and alloys) Pressure cooker vs. Slow cooker (crockpot) Crispy (Dry food) vs. Soggy (soup) Vegan vs. Vegetarian Wiener pølser vs. Wienerschnitzel Grilled cheese vs. Caramelized cheese Chicken breast fillet vs. chicken drumstick fillet Pickling vs. Fermentation Braised potatoes vs. Sautéed potatoes Scrambled eggs vs. Stir-fried eggs /////////////////////////////////////////////////// // Flora and Fauna // /////////////////////////////////////////////////// The soldier vs. The witch (German: Pilz Hexe, Kitchen witch ) Black Crows vs. Grey Crows Crows vs. Ravens Duck feet (seagulls) vs. Crows toes Seagulls vs. Black-headed gulls Ringed Pigeons vs. Rock Pigeons Deciduous trees vs. Conifers /////////////////////////////////////////////////// // Metaphysical / Religious science // ////////////////////////////////////////////////// Meta vs. Para Social science (8H) vs. Pseudoscience (9H) Nature vs. Culture Abomination by nature vs. Aberration by culture Intellectual vs. Practical Mortal world vs. Divine world Religion vs. Spirituality Qualitative identity vs. Numerical identity Clichés vs. Cultural stereotypes Logic vs. Intuition Phenomenal vs. Perception Phenomenal world vs. Numerical universe Phenomenal universe vs. Numerical world New World Order [N:W:O] vs. Universal Order Outside world vs. Inner universe (the #void) Cowboy vs. Indian Lone wolf vs. Wolf pack Getting lost in the woods vs. Losing your mind in the woods (Trans-)Metropolis vs. Nekropolis (Necropolis, also Centropolis) Spotlight consciousness vs. Lantern consciousness (psychology) The veil is down vs. The veil is up Exoteric (Outer circle) vs. Esoteric (inner circle) Cloud Gods vs. Sun Gods God vs. The Devil (Son of the Sun, Emperor) Animistic (Old Testament) vs. Dynamistic (New Testament) (Holy Spirit ) Religion (cynicism ) vs. Politics (criticism ) Ceremony vs. Ritual Matriarch vs. Patriarch Angel vs. Angle ∠ (explaining biblical astronomy to children and common man) Paranoia vs. Paranoid Sociobots vs. Sociopaths Stupidity vs. Spirituality Prodigal vs. Salvation Friends vs. Fiends Freunde (Freude) vs. Feinde (German, English: Fiends) Free will vs. Predestination (Calvinism ) Nobody vs. Somebody No one vs. Someone Are you in vs. Are you out? Real vs. Surreal (spiritual realm) Arrogance vs. Humility Humble vs. Pride Reside in mind vs. Reside in body Love vs. Sex Sex vs. Gender (Danish does not distinct between: Køn vs. Køn) Childhood vs. Manhood Bachelor vs. Marriage Monastery vs. Monarch Normies vs. Outcasts Professional skills vs. Social skills (#lv7 leadership ) Sociopath vs. Sociobot (Я твою слуга. Я твою работник ) Alcoholic vs. Workaholic Upper vs. Downer drugs Lost within vs. Lost without Avoiders (ignorance is bliss) vs. Seekers (truth is painful) Astronauts (Космонавт) vs. Aquanauts (isolation) Patch vs. Badge Cats vs. Dogs (increase your popularity on the social media platforms) Local congregations vs. Regional conventions Danish examples Landsby-tosser (Hillbillies) vs. By-galninger (Rednecks) Halvhjertet indsa ts vs. Hel-gardering ////////////////////////////////// // Astrological science // ///////////////////////////////// 360° degrees (fixed) vs. 365.25 (average calendar days) Navigation vs. Divination (predictive astrology) Prophecies vs. Predictions (profections) Modern astrology vs. Traditional Astrology (custom tulership) Tropical astrology vs. Sidereal astrology (Pro-western/eastern popularity) Babylonian astrology vs. Chinese astrology Birth-chart astrology vs. Predictive astrology (phenomenal) Direct forward vs. Retrograde (planetary movements. Moon: Mean node vs. True node) Ares (Roman Catholic) vs. Aries (Greek Catholic) Mean Nodes vs. True Nodes North Node vs. South Node Direct Forward vs. Retrograde Inner planets vs. Outer planets (Asteroid•|•belt) Umbra vs. Penumbra ( Penumbral Lunar Eclipse ) //////////////////////////// // Musical science // /////////////////////////// Music is a combination of sound and silence. Music transcends time and connects us with other places. A sudden change in the melody awakens the soul and arouses our curiosity. Quarter note ♩ vs. Eighth note ♪ Beamed eighth notes ♫ vs. Beamed sixteenth notes ♬ Major vs. Minor Single coil pick-up vs. Humbucker Passive vs. Active pick-up (9V battery, gain/sustain) Fretless vs. Fixed frets (vs. jumbo frets, fret gauge) Mensur (length) vs. Tension Legato vs. Staccato (Articulation opposites) The look of the guitar takes precedence over the sound, if you want to pick it up and actually play it. △ Music flat sign ♭ △ Music sharp sign ♯ △ Music natural sign ♮ △ White noise △ Pink noise △ Brown noise ☐ [A:D:S:R] envelope ✉ (Also in computer science) Attack vs. Decay Sustain vs. Release ◯ Metronome vs. ☐/◯ Oscilloscope Amplitude Modulation (AM) vs. Frequency Modulation (FM, synthesis, polyphony) Synthesizer vs. MIDI keyboard △ Sawtooth Modulation vs. Pulse Modulation ☐ Pulse Width Modulation vs. Pulse Density Modulation (PWM vs. PDM converters) Multibit converter vs. Singlebit converter Equalizer vs. Visualizer (spectrum analyzer) /////////////////////////////// // Linguistic science // ////////////////////////////// Countable vs. Uncountable Singular definite vs. Singular indefinite Plural definite vs. Plural indefinite Similar vs. The same Singular tantum vs. Plurale tantum Cock (follows a recipe) vs. Chef (creates recipes) Taste (salt, sweet, bitter, umami) vs. Flavor (spices, etc.) Soy (American English) vs. Soya (British English) Chili (American English) vs. Chilli (British English) Autolyze (American English) vs. Autolyse (British English) Finalized (American English) vs. Finalised (British English) Gray (American English) vs. Grey (British English) Omelet (American English) vs. Omelette (British English) Pants (American English) vs. Trousers (British English) D efense (American English) vs. D efence (British English) Immersion blender (American English) vs. Stick blender (British English) Novelization (or novelisation) vs. Filmization Probability vs. Possibility Transcription vs. Transliteration Hovering (Trident 🔱) vs. Hoovering (Aka Dust Devil) Chance vs. Risk Juxtaposition vs. Oxymoron Paradox vs. Oxymoron (Con•|•junction) Meta vs. Para Pole position vs. Park position Price (Cost) vs. Prize (Reward) Train driver vs. Train conductor (Danish, lokomotivfører vs. (vogn-) togfører) Walking the (last) mile (death row, dead man walking) vs. The green mile (going for a free stroll is all your pension will add up to) /////////////////////////////// // Computer science // ////////////////////////////// Augmented Reality (AR) vs. Virtual Reality (VR) Artificial Intelligence (AI) vs. Machine Learning (ML) CISC vs. RISC (computer science) Dark web vs. Deep web Expanded Memory (EMS) vs. Extended Memory (XMS) RAM (Random Access M.) vs. ROM (Read Only Memory) SRAM (Static RAM) vs. DRAM (Dynamic Memory) VRAM (Video Memory) vs. SGRAM (Synchronous Graphics Random Access Memory) Source vs. Destination (Computer science) Command-line interface (CLI) vs. Graphical user interface (GUI) Linear vs. Nonlinear Abscissa (X-Axis) vs. Ordinate (Y-Axis) Incidence vs. Prevalence Theory vs. Praxis Peek vs. Poke Physical vs. Logical (also virtualization) Parent Process ID (PPID) vs. Child process (computer science) Local user profile vs. Roaming user profile (computer science) Bitmap graphics vs. Vector graphics (#Lv6 Scalability | #Lv9 Vector) Intranet vs. Internet Internet vs. Splinternet Invention vs. Innovation Emojis vs. Emoticons/Kaomoji: Japanese Emoticons (No one uses emoticons anymore) Pharming (email harvesting) vs. phishing (also 'quishing', QR code phishing) SEO vs. GEO (Search Engine Optimization vs. Generative Engine Optimization) AEO vs. AIO (Answer Engine Optimization vs. AI Optimization) Solution vs. Workaround Filament vs. Resin (3D printing) Click (Desktop) vs. Tap (Mobile) /////////////////////////////// // Martial art science // ////////////////////////////// Two blue eyes vs. Two red ears Offensive vs. Defensive Martial vs. Marital (Koryo #tag) Martial vs. Art (Ballerina) Mars (martial) vs. Venus (art) formula: Martial (Mars) + Art (Venus) = Martial Art Male vs. Female Incubus vs. Succubus ITF Taekwondo (North-) vs. WTF Taekwondo (South Korea) Traditional TKD (Pal-gwae) vs. Modern Taekwondo (Taeguek) [8] Family tree #vision (Brown) vs. Rainbow #vision (Indigo, martial arts belt systems) Inward blocks vs. Outward blocks Knife hand (Broken fist) vs. Exploding fist Knife hand vs. Spear hand Short stance vs. Long stance Shaolin short horse stance vs. Taekwondo wide /open horse stance (leg endurance for hilly terrain) Tiger stance vs. Crane stance (Sino-korean totemistic heritage of Chinese Kung-Fu) Cross stance vs. Mountain stance Cowardice vs. Courage (Hwa Rang quests) Compare vs. Compete Extrovert vs. Introvert (the army can help you) Bodybuilding (air pumping) vs. Strength training (tendon strength) //////////////////////////// // Military science // /////////////////////////// Nature vs. Culture The Sun created nature vs. The moon created culture Natural vs. Normal (by statistics} Left Flank vs. Right Flank [C:I:A] (Central Intelligence Agency) vs. [D:I:A] (Defense Intelligence Agency) Domestic beliefs vs. Territorial pissings {Formula}: 2+(2x2) = #lv6 Scalability General vs. Diplomat (Ambassador, emissary, delegate, attaché, etc.) Space cadet vs. Special forces (survival on how to feed with knowledge) Glorious vs. Glamorous Functional clothing vs. Desirability Barét (Basque hat) vs. Umbrella Rain vs. Sunshine Wander vs. Wonder Leather tramp vs. Rubber tramp Trekking (Roaming) vs. Tracking [Homing] Ride to Hell vs. Vaya con Dios (walk with God) Arrival vs. Departure (deployment) Nice to know vs. Need to know Something you heard vs. Something you saw Sniper vs. Spotter (confirmed kill, shared responsibility) US Navy salutation "Hooyah" vs. US Marine salutation "Oorah" //////////////////////////////////// // Sociopolitical science // ////////////////////////////////// S.W.A.T. vs. P.E.S.T. analysis Utopia vs Dystopia (benevolent government vs. totalitarian regime) Ideologists vs. Misfits Attaché vs. Protegé? Arbitrary vs. Obituary Immigrant (moved to) vs. Emigrant (moved from) Import vs. Export (immigrant vs. emigrant) Shunning vs. Gleichschaltung (social dumping) Business vs. Leisure [0:0/7] Bonding Agent Employer vs. Employee Where you can a job vs. You cannot afford a home Searchers (Roam) vs. Settlers [Home] Superiority vs. Inferiority Predator vs. Parasite Predator vs. Prey (#transforms over #time ) Predator vs. Super predator (drug dealer, streetwise) Betalingsvilje vs. Betalingsevne (Danish) Originals vs. Common man Poverty vs. Wealth Dreams vs. Desire Ultimatum vs. Dilemma Collateral damage vs. Collaborative work Solution vs. Work around Republicans vs. Democrats Being loved vs. Being feared (combined: A respected politician) Being loved widely vs. Being loved deeply Wise vs. Vice Personal favorite vs. People's choice Public sector vs. Private sector Politisk udvikling vs. Religiøs afvikling (Fear of a religious #lv7 leadership ) Fungerende i job {Id} vs. Konstitueret i job funktion (Acting vs. constituted) Chief with personnel responsibility vs. Chief without personnel responsibility General vs. Diplomat Your only success vs. My only disaster Disturb the comfortable vs. Comfort the disturbed (Songs) Beginner vs. Novice Knowledge/Know-how vs. Wisdom University vs. College Current vs. Currency Finance vs. Binance (crypto currency) Banked the unbanked vs. Unbanked the banked (Bitcoin) Too big to fail vs. Too big to jail (syndicate) MI6 (now SIS) vs. MI5 (equivalent to the US National Security Agency (NSA)) Traitor vs. Patriot Mind Frame vs. Main Frame Money over power vs. Power over money Cock vs. Cook (once a male's trophy is acquired, the cookery begins) Romania (pro-western oriented) vs. Bulgaria (pro-eastern oriented) /////////////////////////////////////////// // Commercial science Div. △ // ////////////////////////////////////////// Old school Unsolicited Push Marketing (P2P Telemarketing) vs. Solicited Pull Marketing (B2B Content marketing) Smiling all the way to the [bank] is the only pleasure, besides figuring out, that the only true gold is between a woman's legs; while your obituary before mine, is my only final satisfaction. Once you have figured out that you are going to die; you want to take as many as possible with you into the grave, so you put old men in charge of politics and old women in charge of Monarchy. Running out of #lv12 time with #lv2 choices Petrol vs. Diesel vs. Electric car vs. Hybrid vs. 2-seat sportscar vs. 4-seat SUV vs. RV Hatchback vs. Sedan vs. Stationcar vs. 4-wheel driver Paying rent for a flat vs. owning a house vs. living in a collective calling a home Ambivalence Definition: Ambivalence can be defined as a correlative interaction in a conditional cohesion that takes place in the form of catalytic processes. Example • What is not won externally, is won inwards • You are so here you are so there, you are not really anywhere • Was it something you saw or something you heard, that made you change your point of view? • På trods og på tværs betyder trodsalt (Danish) Simple minds got simple lives. All you need is a left/right limit in the line of sight, and you could become happy and balanced (not unhinged) as a father raising a family and also as a president or prime minister. We choose our #lv7 leadership based on being fast decision makers. #Lv2 Whatever we choose to believe in turns into a niche, with #lv3 putting our heads together, to join or create a #lv4 community . Friends only do some stupid things together. A loner is a loser they say, but it takes a thousand times more courage. Love has gone a woman would say, but she doesn't need a shrink, only a friend. So, she will steal one of your friends. Wave Theory #Lv2 Opposites attract and a #lv5 transformation begins. Take a risk and #transform your life According to scientists the human species has most complex social structure. Back to Top

Konsol•|•Online. Fish. Finally, everything about fish before we're ready to enter the expert level of survival outdoor cooking. Fish Cook Fish Like a Pro AI Explainer! Fish and shellfish is advanced #level for both home cooking and for gourmet chefs. Nevertheless, it's mandatory for survival cooking. A filleting knife for filleting fish is available both for home use and in a sheath for outdoor use. A filleting knife looks completely different from the standard knives, such as a bread knife, chef's knife, etc. that you probably have in your knife block. Another thing is dedicated butcher knives, which are something completely different. Entry Level Chefs have great respect if you dare to cook fish on bones, which preserves the fish's flavor better, while it's not as exciting to get fishbones in your mouth. Canned Tuna. Preserved in water vs. oil. Chefs prefer oil because of a softer texture, depending what's served on the side, so it doesn't become too oily. Tuna mousse. Stir together crème fraîche, mayonnaise, finely grated onion, red pepper, lemon juice, salt and pepper. Mix in the tuna. You can choose how rustic you want your mousse. For a list of international cuisine sauces to serve with fish see the sauces section. Hollandaise sauce is traditionally served with salmon and asparagus. Asparagus should be peeled by hand and chefs refer to the technique as single or doubled peeled to prevent the asparagus strands from getting stuck between your teeth. To cook the salmon, check out this episode on Prime Video. Another technique is broiling (overhead oven grill element) Others would steam (salmon bellevue) it or even cook it in a pan with water. Skin fish are particularly good for pan-frying. A narrow but not too deep cut in the middle of the skin side helps to let some steam out so it won't bend. If you serve skin fish, make sure the skin side is upwards on the plate or chefs go waco. Redfish is not considered to be served as a skin fish. White fish are usually seasoned with white pepper and not black pepper. Meunierestegt betyder at fisken vendes i mel (fx rugmel eller hvedemel) og derefter steges på panden i smør. Tilberedningen, som betyder "i møllerens manér" på fransk, resulterer i en let, sprød overflade på fisken og egner sig godt til magre fisk som rødspætte, skrubbe eller søtunge. Husker du opskriften Ungkarlens rødspætte? Kokke anbefaler at smørret bruser helt af og lige på kanten til at blive brunet for, at fremhæve smørrets smagsnuancer. Rødspætte kaldes for Danmarks nationalfisk. Helstegt rødspætte er en kæphest, den skal soigneres grundigt, rognen skal ud, og der må ikke løbe blod ud af fisken efter serveringen. If fish becomes overcooked, then the meat becomes frayed. Chefs say that most people can figure out how to steam a fish, but only a few can figure out how to fry a fish. SEAFOOD Anchovies | Ansjoser. Check out the so-called Asian salts like fish sauce here . Blue mackerel | An Indo-Pacific mackerel also called Japanese mackerel Brine | Saltlage. A way to keep fish salty without adding extra salt. Catfish | Havkat Cod | Torsk Crayfish | Krebs. A nocturnal freshwater crustacean that resembles a small lobster and inhabits streams and rivers. Cured fish | Lage. Preserve meat, fish, or animal skin by various methods such as salting, drying, or smoking. Freshwater fish | Usually have a very earthy taste over saltwater fish. Haddock | Kuller. Related to the cod. A popular fish of great commercial value but may be difficult to cook. Hake | Kulmule Halibut | Enten hellefisk eller helleflynder, der er markant større. Begge er en fladfisk. Horse mackerel | Considered to be of inferior quality to mackerel. Langoustine | Also known as Norway lobsters, are smaller than typical lobsters and are more closely related to shrimp. Lox | Tyndt skåret laks, der er blevet saltet eller røget, ofte serveret på bagels med flødeost, løg og kapers. Det er en populær ret, især i jødiske delikatesseforretninger. Monkfish | Havtaske. A bottom-dwelling anglerfish of European waters. Murray cod (Murraybars) | A large Australian predatory freshwater fish. Oysters | Østers. Check out the so-called Asian salts - oyster sauce here . Prawns | A marine crustacean that resembles a large shrimp, many varieties of which are edible, lately seen as Torpedo prawns, which is battered prawns resembling a torpedo. Scallop | Kammusling Sea bass vs. Freshwater bass | Havaborre vs. Ferskvandsaborre Shellfish | Skaldyr Trout | Ørred. A freshwater fish of the salmon family. If it looks like salmon but it's not, then it's probably trout. Back to Top

Konsol•|•Online. Burgers is a good place to start to learn more 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 Lettuce 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 Cast Iron Grill Pan 28x28cm. 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. 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. 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 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🍄 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 🧅 Kitchenware 🔪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. 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 oil ½ tbsp dark balsamic vinegar ¼ tbsp sugar (15 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. 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 Smoked onions Onion relish Pepper onions Onion jam 🥒 Pickles 🥒 Beauvais Appetit Agurker Pickled cucumbers not pickled cucumber salad. These are less sour. "Beauvais Appetit Agurker" are very suitable for burgers. 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. 🍅 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 is typically used together with fried chicken burgers Salsa spectrum Mild, medium, hot Habanero Salsa Extra hot! Salsa roja (Spanish pronounced roha) | A red salsa sauce (could also be green, white or brown) Ingredients For Salsa Ranchera Grocery Quick List: fresh tomato, jalapeño (Spanish pronounced halapenjo), onion, garlic, chile de arbol, sea salt, and cilantro is optional. Balsamic Salsa Mango Salsa Broad Bean Salsa Typically served with salmon Salsa Verde Verde means green in Italian/Spanish. Spelled verte in French. 🥬 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 McDonald's homestyle whisky sauce burger 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. 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 do you eat a burger menu in the USA 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 & with 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) Back to Top

Konsol•|•Online. Homemade pizza is a great start to learn more about flour, salt, sugar and fermentation. For more information on toppings see the burger recipe section. 🍕 Pizza 🍕 Pizza Pro v. 2.0 AI Explainer! Sections Different Styles Focaccia vs. Pizza Thin crust Tavern style vs. Deep-dish Calzone vs. UFO Pizza Flour Fermentation Dough Passata Cheese Toppings Viking Pizza Baking Pizza Dome Conclusion 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. 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 (Sat Sep 20th) National Sausage Pizza Day (Sat Oct 11th) National Calzone Day (Sat Nov 1st) Inspiration to national calzone day Calzone ingredients: Italian salami, Ricotta, Mozzarella, sliced ham and olive oil . Different Styles 1. Neapolitan Characteristics: This Neapolitan classic has a thin crust with airy, lightly charred edges. It's traditionally made with San Marzano tomatoes, buffalo mozzarella, and fresh basil. How to make it: It requires an extremely hot oven (800–900°F/430–480°C), so invest in a pizza oven for authentic results. Top with simple ingredients that don't require long cooking times. 2. New York Style Characteristics: A thin, pliable base with a slightly puffed edge. Perfect for eating on the go. How to make it: Bake at 550°F/290°C in a regular oven. Use a simple tomato sauce and mozzarella, and finish with a sprinkle of dried oregano. 3. Sicilian Characteristics: Square pizza with a thick, airy base and crispy edges. Perfect for large parties. How to make it: The dough rises directly in a pan before baking. Par-bake the base to avoid a rubbery center and top with plenty of cheese and tomato sauce. 4. Detroit Deep Dish Features: Thicker base with caramelized, crispy cheese edges. Sauce stripes are added after baking. How to make it: Use a deep pan and a mixture of mozzarella and Wisconsin Brick Cheese. For the authentic flavor, bake over medium-high heat. 5. Chicago Deep Dish The hallmark: Layers of cheese, meat, and chunky tomato sauce in a high, angular crust. How to make it: Press the dough up the sides of a deep pan. Add the cheese first, followed by the filling, and finally the sauce. Bake for 30-40 minutes at a low temperature. Another way to make a Chicago deep dish, is to start with putting slices of cheese all the way around the edges in a pie pan, so the cheese becomes caramelized. 6. Chicago Tavern Style Characteristics: A thin, crispy base, cut into squares. Perfect as a bar snack. How to make it: The dough is run through a dough machine several times to ensure an ultra-thin base. Use a sweet or spicy tomato sauce and slightly burnt mozzarella. 7. Californian Characteristics: Focus on fresh and experimental toppings. Thin base with a slightly crispy bite. How to make it: Bake at high heat and top with seasonal ingredients like burrata, squash blossoms or pickled vegetables. 8. Roman Characteristics: Various styles – from thin and crispy Pizza Tonda Romana to thicker Pizza al Taglio, served in square slices. How to make it: Use a high-hydration dough for a fluffy base. Toppings can be added both before and after baking. 9. Greek Characteristics: Oily base with toppings like feta, tomatoes, and olives. How to make it: Bake in a well-greased pan at 450°F/230°C. Be sure to use freshly grated cheese for a rich, flavorful topping. 10. Cracker Crust Characteristics: Ultra-thin, crispy crust, often cut into squares. How to make it: Use a low-hydration dough and bake directly on a hot pizza stone for extra crispiness. Perfect for light toppings like goat cheese and fresh herbs. 11. Roman Style Dough made with semolina flour and a 70% hydration. 12. Lasagna Pizza Easy 30 min. dough without yeast, but with baking powder/baking soda and Greek yogurt 10%. Toppings with a Mornay sauce. 13. Pizza Sandwiches Inspired by an Italian street food called Panuozzo. 14. #CloudBread Pizza A gluten-free, high-protein alternative to pizza crust. Focaccia vs. Pizza Typically, pizza is served with oregano and/or basil if served with tomatoes. Focaccia is typically served with rosemary, 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 a fork. Deep Pan Deep-pan pizzas offer the opportunity to add more tomato sauce, without the bottom getting soggy. If you want 20-25% more ingredients on top, then consider a deep pan base. Traditional Cut △ Tavern Cut ☐ Calzone vs. UFO Pizza Pizza Pocket Contradictions Pros: Perfect for home ordering, the content will still be hot. Cons: The contents may not have been cooked/baked enough to cause diarrhea, laxative effects, stomach problems, etc. Alternatives Stromboli (Pizza Rolls) Pizza Fritta (Deep-fryed ) Ingredients 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 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. Pasta-Water The Italians call pasta water "Tears of the Gods". Starchy water from cooked pasta can give your pasta sauce the perfect, creamy consistency. Pasta water can also transform your pizza dough into a crispy, delicious crust that would make any Italian nod in approval. Next time you make pasta, ditch the idea of just pouring the cooking water down the sink. Instead, use tongs to fish the pasta out of the pot and let the water stay. Alternatively, you can pour the pasta through a colander placed over a bowl or pot to collect the water. If you’re not going to use it right away, you can pour it into a tightly sealed container and refrigerate it for up to three days – or freeze it in an ice cube tray, so you always have ready-to-use portions ready for the next time you bake pizza or make sauce. When you're ready to make pizza dough, simply replace the regular water in the recipe with pasta water. Just remember: Because pasta water is already naturally salty, it might be a good idea to cut back on the amount of salt in the dough itself. Why pasta water makes a difference The secret is in the starch. When pasta is cooked, it releases lots of starch into the water. And starch plays an important role in baked goods: It helps create structure and makes the dough more elastic. The starch also nourishes the yeast during the rising process, which means a nicer rise and a fluffier crumb. When pasta water is mixed into the pizza dough, it helps create both a better structure and a crispier, caramelized crust. That means: Less chewy, boring bottom – and much more crispy, bubbly deliciousness. If you want to go all the way, bake your pizza on a baking stone. A baking stone (such as one from Culinary Couture or Hans Grill) absorbs and distributes heat perfectly, so you get an evenly crispy crust every time. Yeast Dissolve the yeast in lukewarm water or pasta water first. Lukewarm water stimulates the fermentation process. 20 g yeast (long-term fermentation in the fridge only 5-10 g yeast). Some pizza gurus say that organically/ecologically yeast provides the best result. Nothing to use 50g/4=12.5g to utilize the package of yeast, then 6 hours of long-term fermentation is not enough to take out the flavor of the yeast. Do not omit the oil, it makes the dough pliable. Mix the above and leave the bowl on the radiator for 5 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 the flour bag 2 Portions 250 g pizza flour 1 tsp. sugar (ca. 5 gram) 3/4 - 1 tsp. table salt 1.5 - 2 dl lukewarm water 12.5 g yeast 2 tbsp. virgin olive oil (1/4 dl) The excess dough after rolling out is used to make a high border with the spring form for a lot of beef. The best pizza needs to start with the best dough. That means you shouldn't use any old flour. Do not over-kneading the dough. You don't need to knead for more than 2-3 min. Let the dough come to room temperature for at least an hour since the warm-up will help it become more pliable for stretching. Then stretch the dough by hand, giving it great texture instead of rolling the dough, which removes the air. 1 tbsp. olive oil to grease the bowl with. Wash the bowl first and turn the dough in the olive oil. Halve the dough into two equal portions for an 8-inch springform pan. Spray the springform pan first with olive oil. Rolling Pin Generally, the usage of a rolling pin is banned for making pizza doughs! It takes out the air of the pizza base, which the fermentation process was mainly about. 1 tbsp. extra wheat flour for stretching out preferably on coarse-grained durum-semolina flour on the table, less sticky if coarse-grained durum-semolina flour is used. Stretch the dough with your hands on, easy to do so with durum-semolina flour on the table. Squeeze the center of the pizza base with your fingers to make it thinner than on the edges. Pizza stones will absorb moisture for a crisp pizza base, but in the center, less than on the edges. Rolled up around a rolling pin for easy application in a springform pan. 🥫 Passata 🥫 Entry Level Pizza Marinara Pizza Margherita “Verace Pizza Napoletana” - (Vera Pizza Napoletana) Certification The better the pizza base, the less there is a need to smother the pizza with toppings. A deep-frozen pizza, deep pan or not, doesn't get any better by adding extra toppings either. Remember, we only eat our fill of taste, not quantity. Tomatoes vs. Sauce Like with burgers it's either or with tomatoes, ketchup or passata Cherry tomatoes are pretty expensive but have a low-water content Sun-dried tomatoes have a low-water content Avoid toppings with a high-water content like ordinary tomatoes or pineapple, or the base does not become crispy. If you plan on adding any kind of tomato as topping, then I suggest squeezing them with your hands over a sink to reduce the watery part. ½ cup (50-80 grams) pizzasauce in the bottom for a 9"-inch springform pan 2½ tbsp. pizza sauce spread evenly over the pizza base. Homemade pizza sauce is appreciated by the chefs. You should be able to see the dough under the tomato passata to avoid the base gets soggy. It has become widely popular to add a bit of fish sauce for a rich flavored tomato sauce. Some mix both tomato paste with tomato sauce. Also, for a spaghetti bolognese. And also, a bit of sugar to take the acidic taste of the tomato paste. Others would also add a teaspoon of sugar to compensate for the tomato paste being acidic. 1 large, sliced tomato with olive oil and basil (avoid the oil if homemade spice oil is also used). Oregano/Basil (avoid too much especially if it is completely fresh). Smells very intense at the beginning of baking, while others add tomato and basil raw at the end after baking, to emphasize the scent of basil. Some chefs also add pesto to a classic pizza margherita. A traditional margherita is with San Marzano tomatoes. For a rich flavored tomato passata you could also try either a red or green Mexican Enchilada sauce. For a creamy tomato sauce, you could add pasta-water. If you choose to use Tabasco for your tomato sauce, then I suggest you go easy on the eventual Jalapeños as toppings also, unless you're macho of course! The battle for the tomatoes You're not really smart to think that burger restaurants like McDonald's and Burger King, with their own burger index on the stock exchange, aren't interested in being first. Alternative Sauce 1. Pesto Fresh, green and full of flavor, pesto gives your pizza an herbaceous edge that pairs perfectly with mozzarella, sun-dried tomatoes and artichokes. 2. Alfredo Rich, creamy and packed with cheese. Perfect for seafood pizza or if you just want to feel a little extra luxurious. 3. Garlic and olive oil Simple and elegant. Often used on “white pizzas” – and works great with four cheeses and crispy vegetables. 4. Buffalo Sauce Spicy, tangy and buttery. Try it with chicken, jalapeños and a little ranch dressing on top. A clear winner for game days and hangovers. 5. Barbecue Sweet, smoky, and a hit with pulled pork or chicken. Bonus points for caramelized onions and hot honey. 6. Romesco The Spanish darling made with roasted peppers, almonds and garlic. Smoky, nutty and perfect with ricotta and artichoke. 7. Arrabbiata An angry version of tomato sauce – with chili. For those who want warmth under their feet and fire in their palate. 8. Chimichurri Parsley, oregano, garlic and vinegar in a fresh, green bomb. Works surprisingly well with steak and grilled vegetables. 9. Béchamel The French mother sauce gives you a creamy, neutral base that lets toppings like bacon, mussels, and cheese shine through. 10. Salsa Verde (with tomatillos) A Mexican darling that brings acidity and freshness to your pie. Use with Cotija, corn, and chorizo. 11. Peanut Sauce Thai vibes on pizza. Peanut, soy and ginger provide an umami-rich base for chicken, onions and fresh vegetables. 12. Curry sauce If you make curry, make some extra and throw it on your pizza. Use naan as a base, and top with chicken, potatoes and coriander. 13. Harissa North African spice paste with chili and cumin. It tastes great with olives, lamb and red onion. 14. Olive Tapenade Olive puree may not be for everyone – but if you love salt, umami and a little edge, try it with feta and sun-dried tomatoes. 15. Hummus Chickpea cream can do more than just dip. Use it as a base with spinach, red onion, and lots of cheese. Bonus: it's filling and high in protein. 16. Apple butter Sweet and spicy apple puree. Yes, it works on pizza – especially with cheddar, bacon and a little arugula. Think: charcuterie on a crust. 17. Nutella For dessert pizza. Bake the base first, spread Nutella on it, and top with strawberries, banana or Ferrero Rocher. Yes, you will be popular. 🧀 Cheese🧀 Italian Cheese Local shopping For any variant of Italian di Buffalo cheeses, check out Netto firsthand! Mozzarella Mozzarella is considered to be an elastic and springy cheese. I cut the cheese in big chops instead of grating or slicing it. Mozzarella di latte di bufala is made from unpasteurized buffalo milk. Mozzarella di bufala campana is made from water buffalo milk from the Italian province of Campania. Mozzarella fior di latte is made from fresh pasteurized or unpasteurized cow's milk. Mozzarella made from milk blends. For a pizza Margherita, Mozzarella fior di latte is used. Homemade Mozzarella How to make homemade mozzarella with two simple ingredients. Mozzarella is a classic that goes well with everything from pizza to salads, and now you can make it yourself at home – with just two ingredients! It doesn’t require any fancy equipment, and you probably already have what you need in your kitchen. Here’s the recipe that will guide you through the process step by step. What you’ll need 1.5 litres of whole milk (about 15 dl) 75 ml of white vinegar (about ¾ dl) A large saucepan A cloth or strainer to drain the whey A pinch of salt (optional) Rubber gloves for stretching How to do it 1. Heat the milk Pour 1.5 litres of whole milk into a large saucepan and heat it over medium heat. Make sure the milk doesn’t boil – it just needs to reach a temperature of around 40-45°C/104-113°F. This temperature is important to prepare the milk to separate when the vinegar is added. 2. Adding the vinegar Once the milk is heated, slowly add 75ml of white vinegar while stirring gently. Within a few seconds you will see the milk separate and form small white lumps – the curd. Remove the pan from the heat and leave for 10-15 minutes to allow the curd to set properly. 3. Separate the whey from the curd Place a clean cloth over a sieve and carefully pour the curd through to remove the whey (the clear liquid). Press the curd gently to get as much liquid out as possible. Save the whey for other recipes if you wish. 4. Heating and stretching Cut the curd into smaller pieces and heat them in the microwave for 30 sec. at a time until they are warm and soft. If you don’t have a microwave, you can use a bain-marie. Once the curd is warm, you can start stretching it. Use gloves as the mixture may be very hot. Sprinkle with a little salt to add flavor. Stretch and fold the cheese until it is smooth, elastic and shiny. If it becomes too cold and difficult to work with, you can reheat it. 5. Shaping and Refrigerating Once the cheese is elastic and malleable, you can shape it into a ball or the shape you prefer. Then place it in a bowl of ice water to cool it down and hold its shape. Ready to serve Your homemade mozzarella is now ready! Slice it and use it in a Caprese salad, on a freshly baked pizza or in a sandwich. If you have leftovers, the cheese can be stored in the refrigerator in an airtight container for up to a week. Gorgonzola A blue cheese named after the Italian city Gorgonzola near Milano. For more information on blue cheese see the burger section. Ricotta Ricotta is not a cottage cheese, but they are related. Another Italian cheese typically used in a Calzone together with mozzarella and pecorino on top on tomato sauce. Ricotta can be made from sheep, goat, buffalo and cow's milk. Due to its low-fat content and high protein content, ricotta is a tasty and nutritious source of protein for a healthy and varied diet. Mascarpone Mascarpone is a mild, creamy fresh cheese made from sour cream and cream, which is coagulated with, for example, citric acid and possibly buttermilk. After coagulation, the whey is removed without pressing or aging. Can be used for a risotto or a pizza with potato, mascarpone and rosemary. Ricotta, unlike mascarpone, is based on whey. Mascarpone is almost twice as expensive as Ricotta. Stracciatella di burrata An Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. Burratina Burratina is a smaller version of the Italian fresh cheese burrata, made from cow's (or sometimes buffalo) milk. It has an outer shell of mozzarella and a soft, creamy inner filling of stracciatella, which is a mixture of grated mozzarella and cream. Burratina is known for its rich, buttery flavor and creamy texture. Stracciatella di bufala A cheese produced from Italian buffalo milk in the province of Foggia, located in the Apulia region of Italy, using a stretching (pasta filata) and a shredding technique. Danish Cheese Danbo (Klovborg, Riberhus) Klovborg medium-aged cheese is perhaps not quite the right choice, but better than Riberhus, even if medium-aged cheese is not obvious. Do not thin-slice the Danbo cheeses. Chop it into chunks of about 1cm thick. Karoline's Karoline's Kitchen Pizza Topping Cheese or Mozzarella are both grated but tastes of nothing. Pizza topping cheese is said to contain the worst oil of them all, palm oil. The cheese is applied on top of the pizza sauce and not at the end, so that all the other toppings are not visible. Grated cheese and ham in strips have a greater overall surface area. Therefore, they lose their taste faster. Havarti Creamy Havarti cheese is originally from Denmark and is one of the most luscious melt-in-your-mouth cheeses to add to a pizza. Havarti is made with whole cow's milk and has 45% butterfat content. Creamy Havarti, another version of this Danish cheese, has 60% butterfat making them both perfect for melting onto a piping hot pizza pie. On its own, Havarti has a sweet, mild flavor that's rich and buttery with a tangy undertone. Apart from traditional Havarti, you can find many variations made with herbs and spices. Whether you select a standard version or something like dill, garlic, or jalapeno Havarti, they all make an excellent addition to pizza. If you like your pizza with extra bite, try a horseradish Havarti with smoky sausage and earthy mushrooms. For more cheeses see the burger section. Cheeses to avoid for pizza Brie – greasy fiasco Brie is delicious on a cheese board, but in the oven, it becomes a disaster. It doesn’t melt – it disappears. Once oily lava that drowns out both the base and the topping. It’s far too sticky. Still want a bit of a brie vibe? Then throw it on after baking in small blobs. Triple-cream – fat bomb in disguise Brillat-Savarin and Saint André are fantastic… for crostini. But on pizza? Not so much. 75% fat content causes it to evaporate into oil. Someone suggests brick cheese instead – it melts beautifully and tastes mild. Triple-cream belongs as a topping, not a base. Goat cheese – too intense and too unstable Goat cheese tastes through, and that’s not always a good thing. It doesn’t melt; it explodes. And that’s not even figuratively – it turns into little blobs of oil and sour notes that overtones the taste. Aged parmesan – more garnish than base A classic for pasta, but on pizza, parmesan is too dry and too hard. It doesn’t melt but burns. Grated on top after baking? Perfect. As a base? No thanks. Someone recommends using it as a salty boost – not as a melting foundation. Pecorino Romano – salt shock Pecorino is strong, dry and stubborn. It refuses to melt and instead turns into little salty bits that don’t belong on a soft, crispy pizza top. It can work wonders as a finish, but if you build the pizza on it, the balance of flavors is already upset. Parmesan Cheese See the Spaghetti Bolognese section. Asiago – only in small doses Asiago is a bit of a salt bomb, especially when it’s aged. It also doesn’t melt very well, and it quickly becomes grainy. Young versions (Asiago Pressato) can be mixed with mozzarella but never use it alone. It's a little too intense. Blue Cheese – too funky for pizza Strong, salty and funky, blue cheese should be used with caution. It doesn’t melt evenly and often ends up in little oil islands. Some suggests Scamorza instead if you want a little more character without going too wild. Aged cheddar – the cheese that drowns the bottom Everyone loves cheddar – just not as a base for pizza. When it’s baked, the fat spills out and drowns the dough. It melts unevenly, becomes sticky and can overpower the rest. A little cheddar mixed with mozzarella. Perfect. On its own? Not unless you want a pizza pool. Feta – crisp as chalk, slushy as seawater Feta doesn’t melt; it crumbles. And when it finally does, it ends up either dry or too wet. The high salt concentration makes it unsuitable as a main cheese – use it after baking or on a salad. Not as the base for your margherita. Gruyère – too fat, too stiff, too much Gruyère is delicious in fondue and French onion soup, but pizza? No. It melts unevenly, gets greasy, and can overpower even the strongest tomato sauce. A small amount on white pizza is fine but forget it as a main cheese. There are better options. Halloumi – elastic on the crust Halloumi is the grilling champion of cheeses, but it doesn’t melt. It holds its shape and becomes rubbery. If you want a little texture, it can be used after baking in small pieces, but it’s not a cheese you want to see in a cheese pull. Cheese Pull Cheese with a high fat percentage is recommended for pizzas. Sheep's milk has double the amount of fat as cow's or goat's milk. That might be interesting if you try to get a gooey cheese pull. The gooey effect is sometimes also called an ooey-gooey texture. Some mix 3-4 different kind of cheese, for a good cheese pull. For more cheese see the burger section. Toppings Chefs recommend 2-3 toppings at max. I assume it's because a pizza slice is supposed to be edible with the hands and not with a fork and knife. I've been wondering for a long time about in what order to place the toppings after the passata and the cheese for a basic Margherita. The confusion begins with Chicago/Detroit style adding the passata on top after baking the pizza base. So far, I have lately discovered more styles putting the pepperoni/kebab/ham/sausage directly on top of the pizza base before any other toppings by the buddy system. Buddy System Sometimes less is more. That's where the buddy system comes in handy. Especially for a perfect crisp pizza base, investigating the buddy system becomes mandatory. Apparently, no professional is fully capable of the buddy system. I am currently looking into different combo styles. "Pepperoni buddy system" likely refers to "Buddy's Pizza", a restaurant known for its Detroit-style pizza, and in particular their pepperoni pizza. Buddy's Pizza places pepperoni directly on the dough before it rises, allowing the dough to absorb the savory oils from the meat. Toasted ham and cheese sandwich is absolutely fantastic and simple at the same time. Tuna, corn and red bell pepper is also a common combo. Mushrooms 🍄 and bacon 🥓complement their flavor well, just like with burgers . 6 slices of bacon strips for an 8"-inch spring form pan. Taste is retained under high heat. 🥓 Bacon and Brie cheese 🧀also complement their flavor well, but Brie cheese is not recommended for pizzas. 🧀Brie vs. Camembert cheese 🧀 with a tsp. of blackcurrant marmelade on top is a Danish cuisine for bread rolls or a slice of bread but has nothing to do with pizza. 🍄 Mushrooms 🍄 Button mushrooms vs. Cup mushrooms Sliced mushroom. Dry on kitchen paper first, otherwise the pizza bottom will be soggy with the wet filling. Pepperoni Pepperoni is the most common and popular topping in both America and in Denmark. The Italians get confused because the word peperone means bell pepper. Salami can also be used instead but tastes too intense. Chorizo is not so strong in flavor. Kebab Kebab pizza is a Swedish style and combines Italian and Turkish cuisine. The precise topping may vary, commonly onions and red bell pepper are used. Also, champignons, corn and bacon are a possibility. Marinating the kebab and letting the marinade soak in the fridge, recipe on kangaroo steak . 100g of Kebab for an 8#-inch springform pan, defrosted and left on the table for not only reaching room temperature, but to let those bacteria cultivate, for 8-24 hours, that's there the taste starts to kick in. If you want to add kebab dressing, then do so after baking or it loses its flavor due to the heat. Ham 100-200g sliced ham is the second most common and popular alternative to pepperoni. Minced Beef Minced beef lightly seared just until the meat separates in a pan with salt & tomato puree before filling. Total weight per spring form of 500g is huge for only one person. Canned Corn 2-4 tbsp. canned corn. Avoid too much or it might get soggy. Balance the flavor by the buddy system. Jalapeño Go easy on the Jalapeños so it doesn't overtone the flavor nuances from the other ingredients. For jalapeño popper see the viking pizza section. Jalapeño is my favorite source for vitamin C! (118,6 mg pr, 100 grams.) The recommended daily intake of vitamin C is 75 mg for women and 90 mg for men. Women who are pregnant should aim for 85 mg daily, while women who are breastfeeding should aim for 120 mg daily. Red Bell Pepper Red bell pepper, preserved in glass adds that acidic balance to fat that chefs commonly think of as a buddy system. 🥦 Broccoli 🥦 With broccoli, I recommended to steam cook it first, otherwise it will taste quite rancid and doesn't get quite tender. 🧅 Onions 🧅 See the burger section. 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 about as controversial as Hawaiian pizza with pineapple, although pretty common in Asian countries, but not something I would associate with Scandinavian Vikings. Six sliced Jalapeños, popped or not, should be enough for an 8"-inch pizza base. Pepperoni and whole yellow onion rings of same size with one slice of Jalapeño and three slices of pickled paprika in a mixture of 1:1:1:3 on the pizza. Crisp and strong in flavor. Smells fantastic in the heated oven. That way spicy Jalapeño doesn't overtone the taste of the onions. My favorite style. You could also try a classic jalapeño popper, also called jalapeño pops or jalapeño bites, that starts with a hollowed out whole jalapeno that some would stuff with cream cheese, cheddar cheese and sometimes bacon, similar to how stuffed bell peppers are made. But the main thing is, that removing the inner watery part of pickled jalapeños that have already been sliced helps to avoid that the pizza base gets soggy. Alternatively, you could try Padrón pepper, also called Herbón pepper, from the municipality of Padrón in northwestern Spain. Padrón is considered a mild chili, as it is usually harvested at an early stage, when it is the size of a mouthful. However, it is still unpredictable: among the many mild chilies, you will most often come across one or more chilies that turn out to be quite hot. Red bell peppers are easily hollowed out, while smaller pebers like jalapeño and padrón pepper instead can be sliced across into two half boats. Generally, when adding chili or jalapeño you can remove the seeds inside, so they won't be too hot. Any cone-shaped object can pop the Jalapeños regardless of the size. Baking Important ⚠️ Max. 220°C/428°F for parchment baking paper ⚠️ Never re-use it! Replace with a fresh sheet. 16x10"-inch premade square pizza dough cut into 2x8"-inch springform pan cut with a pizza cutter. 8"-inch suits a 220g plastic bag of fresh mozzarella from the supermarkets. Another brand of premade pizza dough only measures 14x10" not enough for 2x8"-inch. Note that a premade pizza base comes rolled up on parchment baking paper. ⚠️ The advantage of using parchment baking paper is a more effortless cleaning of a baking tray after use. Chefs recommend max. Temp. If you want to experiment with high temp. of +300°C/572°F, then remember to clean the oven, especially the bottom, before use and open all windows. It gets pretty smokey in the kitchen. Chefs recommend preheating the metal tray or springform pan for a conventional oven. A springform pan doesn't tolerate 300°C/572°F. Mine started to wobble, so it won't close tight. Don't open the oven for a sneak peek while baking or the temp. will drop drastically. When the cheese starts to sizzle, it's almost done. After 8 min. you can smell that something isn't right. It's the pizza base that's getting burned. Trust your instincts, not the recipe. Baking Time Take out the preferably cold rising dough from the fridge 15 min. before adding the toppings. Pizza toppings like sun-dried tomatoes gets burned way before you can smell the pizza base getting burned. Brush the baking tray with olive oil and don't use parchment baking paper! Expect a couple of minutes extra baking time for a calzone than an ordinary pizza. Preheat the conventional mini oven to max. Temp 300°C/572°F, for 20 min. Bake for 7-9 min. depending on the toppings. Method#1 (High Temp.) Preheat the oven to max. temp. 300°C/572°F, for 20-25 min. For a round 8"-inch spring form pan pizza, place it on a 13x9" metal tray and place it in the middle of the oven. A spring form pan doesn't really close tight, so expect the olive oil to leak in the bottom. Do not place the springform in the bottom directly onto the heat element, unless you have a pizza stone , or it will start to wobble and should be discarded. Bake it for 8-10 min. For thin crust pizzas with a minimum of toppings as low as 4 min. should do. Method#2 (Middle Temp.) For square pizzas in a metal tray recommended, doesn't fit in the bottom of a mini oven. Top/bottom heat, not grill or hot air. So, if placed in the middle of the oven, then preheat it to 220°C/428°F, and bake it for 13 min. 10 min. is not enough. At 12 min. the pepperoni starts to sweat, and the cheese starts to sizzle, bubble and melt. After 15 min. the dough becomes burned and should be discarded. Hot vs. Cold Pizza Some say cold pizza tastes even better the next day. My experience is that it goes for chef's pizza from around the corner. For homemade pizzas I recommend reheating it though. Since it was prebaked, only 3 min. will do, after reaching the preheating temp. of 300°C/572°F. For deep pan pizzas it's probably better to turn the heat down to 220°C/428°F. An awful amount of cheese like one pound compensates for the cheese vanishing into the heated oven. I take the pizza out of the oven 3 min. before it's done and then add the cheese to melt for the last 3 min. But chefs do not recommend opening the oven for inspection while baking. Oregano/basil doesn't tolerate heat, without losing its taste. I add it after baking when ready for serving. Toppings seems to retain their flavor, if baked at max. temp. Gets cold quickly, so serve immediately, after the cheese had two minutes to cool down for a gooey cheese pull effect. Should you stove it in the oven before preheating, then use your instincts. Some also add tomatoes after baking, as the wet filling makes the pizza base chewy and difficult to finish baking. For Chicago style the tomato passata is added on top of the fillings after baking. Depending on whether the pizza base is pre-baked and how much filling is used. For deep-frozen, pre-baked pizza base from the supermarket, the baking time is only 6-8 min. Preheating a conventional oven for 20-22 min. should do. 🔥 Pizza Dome 🔥 Pizza oven / Pizza stone The Devil in the detail Temperatures The magic temperature for pizza starts around 343°C/650°F. Many outdoor ovens easily hit 370°C/700°F or higher. At those temps. the pizza can be done in 3-5 min. If your oven only goes to 315°C/600°F, give it 6-7 mins. Still faster than anything you’d achieve in a conventional oven. If you want to fool around with high temperatures, remember to clean the oven in advance. There's a lot of tips and tricks on how to do that efficiently on the internet. Cordorite pizza stone (30 x 38 cm) on a grill grate, not on a solid metal baking tray, placed in the mid-position of a conventional oven, large enough for a standard pizza size 12"-inch, but not large enough for a 16"-inch XL/Family size. Some restaurants define their own choice of sizes, like XL/Family 20"-inch (50cm) and Mega 24"-inch (60cm). Cordorite absorbs the moisture for a crisp pizza base and is heat resistent. My mini oven will preheat to 300°C./572°CF My conventional oven only to 260°C/500°CF. Some recommend a stone that is at least 1.9 cm thick to ensure an even baking. Mine is only 1.2 cm thick. Chefs recommend preheating the pizza stone for 45 min. (30 min. minimum just to preheat the oven) Baking time max. 8 min. After 6 mins. it might get pretty smokey in the kitchen, depending on the toppings. The first thing I noticed when making my first pizza with a pizza stone is, that the edges of the pizza base will rise just like the ones bought from the professional pizza bakers. Some refer to this as a dramatic rise and prefer to use a dough docker roller to keep it low depending on the choice of preference with different pizza styles. Cleaning Cleaning can be done with a dedicated pizza stone brush, but just not with water, which can cause the stone to crack! I start with scrubbing it with a dedicated smash burger spatula with beveled edges. Place the other hand on the blade of the burger spatula. Place four fingers on top and your thumb on the underside for extra stability and a more effortless cleaning of the pizza stone. Hold the blade in an angle of 30-45°. In some spots the burnt excess is more tough to cleanse. Tilt the blade towards the tip of one of the edges to scratch the surface. Once the rough cleaning is acceptable, finish it off with medium-fine sandpaper (60- and 80-grit). Squeezing the toppings with a pizza peel to make them stick to the dough might help to avoid extra cleaning of the oven and the pizza stone. It takes some skills to apply the pizza base onto the pizza stone with a pizza peel nice and clean. Focus! Hold the pizza peel in a 0° angle and shovel it back and forth a couple of times. Do not elevate the pizza peel, or the toppings might fall off and burn onto the rear plate of the oven! How to clean the oven Ovn med glat emalje - Farmors Tips First of all, a pizza stone also requires a pizza peel. A pizza peel needs to be coated with flour so that the dough doesn't stick. Too much flour makes the bottom get burned in spots. Chefs would be using a pizza dome and stone. Chefs are mainly interested in how many pizzas they can sell over the least amount of time for high order volumes. Chefs recommend preheating a dedicated dome pizza oven for 45-60 min. Chefs bake them at 450-500°C/842-932°F for 60-90 secs. depending on the toppings. Dedicated pizza dome ovens for home use comes in a variety Gas/charcoal for outdoor use reaching the highest temp. Taking your electrical fuse to the limit for indoor use. Multifuel burners. 12"-inch standard size or 16"-inch for XL pizzas. Pizza oven to place on top of an existing grill (350°C/662°F) A pizza stone can be made of materials such as ceramic, steel, cast iron, granite or cordierite, the stone acts as a kind of miniature version of the oven's scorching hot floor. It retains heat much better than a regular baking sheet, and this means that the moisture in the pizza dough evaporates very quickly instead of being trapped in the dough. The result: crispy bottom, shorter baking time. Although a pizza stone seems like a sturdy thing, it requires a little care. Especially when it comes to temperature. The stone cannot withstand wild temperature changes – this can cause the dreaded thermal shock, where the stone cracks in the middle of your pizza party. The trick is simple: always put your pizza stone in a cold oven. Place it at the bottom of the oven and let it heat up with the oven. This way you avoid it breaking because it goes from cold to blazing hot in a split second. The same rule applies when you use it. Do not put ice-cold dough or a frozen pizza directly on the stone – this can also cause it to crack. Once the oven has reached the desired temperature, give the stone another 30 minutes to heat up. It should be piping hot before you put the pizza on. Use a pizza peel or a large cutting board to move the dough so you don't have to juggle your hands close to the blazing hot stone. Once the pizza hits the surface, the bottom bakes quickly, and in about 8-10 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. Back to Top

Konsol•|•Online. How to cook rice, rice sorts and rice dishes. Rice How to Cook Rice AI Explainer! Sorts of Rice Parboiled Rice Parboiled rice is regular white rice that has been pre-treated by being steamed under pressure. This process forces nutrients, especially t(h)iamine B1 vitamins, from the husk into the rice grains, increasing the rice's nutritional value and making it firmer. Parboiled rice doesn't stick together as much during cooking as regular white rice and has a mild flavor that goes well with many different dishes. Basmati Rice Mainly India and Pakistan Jasmine Rice Mainly Thailand, Cambodia and Vietnam Bulgur Rice Couscous Couscous is a North African type of pasta, that looks like rice to me, in the form of groats made from crushed, soaked durum wheat, which is mixed by hand with fine wheat flour, thereby forming rounded groats. Oat Rice Black Rice Also known as purple rice or forbidden rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice. Whole grain Rice Use just 1 1/4 cups water for every 1 cup of jasmine rice (the standard for typical white rice is 1 1/2 cups water to 1 cup rice). Convert Cup (US) to Deciliter Basmati rice generally has a higher fiber content than jasmine rice, especially in its whole grain form. Vitamins and minerals: both types of rice provide some essential vitamins and minerals, but the differences are minimal. Whole grain versions of either rice are more nutritious than their white counterparts. Rice naturally contains inorganic arsenic, which is considered carcinogenic. Norway supposedly has a contingency plan with over 3,000 genetic samples of rice varieties placed on a high mountainside in case of a global or climatic catastrophe. In Asian cuisine is common practice to boil rice in a chicken broth. You could try out a garlic-fried rice. Back to Top Risotto Italian Cuisine Risotto is an Italian dish consisting of rice cooked in broth, often with vegetables added like in a mushroom risotto (luxurious with either summer or winter truffles). Risotto is served as either a side dish or as a starter. A risotto needs a bite, but not as al dente as with pasta dishes. See also orzotto, bygotto, rugotto, speltotto and kornotto. Some made with barley grains instead of rice. Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Back to Top

Konsol•|•Online. Allah. Does Allah have a face, what does He look like? Allah The // ♖θχ♖ // Allah AI Explainer! ☑ Levitated ☐ Descended ☐ Solar Descended ☑ Lunar Descended ☐ Cloud Descended ☐ Earth Descended Tongue of the Holy Spirit ☑ Gave up speaking The Grim Reaper is the best picture of Allah I could find No intentions of blasphemy intended! The first thing I noticed about Allah's presence in the spiritual [realm] is, that his level of levitation is far higher above both God and the Devil, making me wonder. Orientation △ Astronomical horizon True horizon Visible horizon When I see Allah in the silhouette of the spiritual realm, I see Him shrouded in a dark, hooded robe without any face, just like the Grim Reaper metamorphically depicted carrying a scythe to “reap” human souls with, just like the Christian Trident 🔱 symbol means to "fish for human souls". And the Prophet Muhammad said: “Then Allah will lift the #veil and they will look at His face and they will not be given anything better and more noble than the looking at His face. And this is the thing that is more than Paradise”. Only seldomly any of the Holy Spirits in the spiritual realm speaks directly to any individual human being. So far, I've never heard Allah speak a single word. Allah is profoundly different on a visual and audible #level Prophecies about judgment day haunts any religion on a global scale. Do you see the blade of the typical metaphorical scythe, as the waning gibbous towards a lunar eclipse? More @ Seeing Face Allah (aboutislam.net) Back to Top

Konsol•|•Online. Astronomical horizon, true and a visible horizon. Sextant, optics and photonics. Sextant | Optics ✡ Sextant Navigation AI Explainer! The Sextant ✡ {Formula} Angle of incidence = angle of deflection Before the sextant was invented there was the astrolabe instrument. Marine sextant Aircraft bubble sextant The [frame] of a sextant is in the shape of a [sector] which is approximately 1⁄6 of a circle (60°), hence its name (sextāns, sextantis is the Latin word for "one sixth"). Both smaller and larger instruments are (or were) in use: the octant, quintant (or pentant) and the (doubly #reflecting) quadrant span [sectors] of approximately 1⁄8 of a circle (45°), 1⁄5 of a circle (72°) and 1⁄4 of a circle (90°), respectively. All of these instruments may be termed "sextants". A sextant is a doubly #reflecting navigation instrument that measures the angular distance between two visible {objects}. The primary use of a sextant is to measure the angle between an astronomical {object} and the horizon for the purposes of celestial navigation. The estimation of this angle, the altitude, is known as sighting or shooting the object, or taking a sight. The angle, and the time when it was measured, can be used to calculate a position line on a nautical or aeronautical chart. For example, sighting the Sun at noon or Polaris at night (In the Northern Hemisphere) to estimate latitude (with sight reduction). Sighting the height of a landmark can give a measure of distance off and held horizontally, a sextant can measure angles between objects for a position on a chart. A sextant can also be used to measure the lunar distance between the moon and another celestial object (such as a star or planet) in order to determine Greenwich Mean Time [G:M:T] and hence longitude. The Devil's eye: The so-called established science relies on physical evidence in terms of #visual testimony. Holistic approach: Micro cosmos = Makro cosmos. 6. Scalability (#Lv9 Vector ) ✡✡✡ Lt. General ✡✡✡ Colonel ✡✡✡ Captain Semantics (relating to meaning in language or logic) [3:4:7] Captain (3-star or 4-star in some countries) △/☐ [3:6:9] Major (I am the #lv6 scalability) Russian nuclear submarines {Project} [6:5:7] {Project} [6:6:7] {Project} [6:7:5] Source of the #light Spring equinox: Set the clocks 1 hour forward. Summer solstice: The longest day of the year. Autumn equinox: Set the clocks 1 hour back. Winter solstice: The shortest day of the year. #Lv0 In the beginning zero did not exist, which led to different numeral systems. A #lv1 baseline was the beginning (direct forward). Optical illusion How to get an exact volume reading in laboratory glass fixtures. A true horizon vs. visible horizon The true horizon is circle defined by the line of sight from an observation point that is a tangent line to a sphere. The visible horizon is the actual local line dividing Earth features and sky. Intellectual horizons for orientation △ 1. Astronomical horizon 2. True horizon 3. Visible horizon Distant horizons Expanding your horizons Optics and Photonics #Lv6 Keywords #AbsentMindedness #Abstraction #GeometricAbstraction #Afterlife #Aspect ratio #Aura Energy {field} #Aurora Borealis (Northern lights) #Beam #TractorBeam (Star✩Trek) #Bioscope (an early generic name for a movie camera) #Camera #Candle #CandleSrying #Chimera #Cinema #Clairvoyance (a claimed psychic ability to gain information about an {object}, person, [location], or physical event through extrasensory perception (ESP)) #Corona #Daydream #Lucid dream #Deepfake [pictures], [videos] and /upcoming #AI /generated [music] #Delusion #Diorama #Eclipse #lunar eclipse #solar eclipse #Ethereal (extremely delicate and #light in a way that seems not to be of this world) #Fog #Fractal structures #Hallucination #Helix/Vortex #Hell (means bright in German) #Hindsight #Holistic (#Macro cosmos vs. micro cosmos) #Hologram #Horizon #Visible horizon vs. True horizon #Illusion #OpticalIllusion #Illustration #Imaginary #Imagination #Imagining #Vivid imagination #LASER (Acronym: Light Amplification by the Stimulated Emission of Radiation) #Limelight #Matrix #Māyā (Vedic, the powerful force that creates the cosmic #illusion that the phenomenal world is real) #Microscope #Mirage (Fata Morgana) #Mirror #Mirror scrying #Numeral vs. phenomenal universe #Optical illusion #Phantasmagoria #Phantom #Photonics #Physical vs. Logical #Prism /△ (convex vs. concave) #Purgatory #Digital Purgatory #Reality #AugmentedReality (AR) #VirtualReality (VR) #Reflection (micro reflections on a macro scale) #Refraction (phenomenon of light) #Remote viewing (#mediumship, a technique to see the living, not the dead) #Retrospective #Sexology (#Initio of life/death cycle (8)) #Scalability #Scanning #Scintillation #Silhouette (the dark shape and outline of someone or something #visible in restricted light A/#gainst a brighter background) #Skimming through the [pages] #Speculation of the wise (philosophy) #Speculum #Spectrograph #Spectrum #Spectrum analyzer #Telescope vs. Space Telescopes (Hubble, Kepler, James Webb, etc.) #The eye of Ra (Egyptology) #The eye of the tiger (make it look so delightful it seems not to be of this world) #The source of the Sun light came in the #twillight of the moon #The curse of the sun and the moon #Trance #TV #TV scrying (Poltergeist 1982, Big bang theory stretched out light waves becoming microwaves, that causes the static noise on a TV channel) #Twilight #Vision The famous 1,000-yard stare (snipers can aim at 1,000 to max. 1,200 yards) I got as soon I stepped out of the bus being a deployed soldier and were told to look out for snipers on a cigarette break. Whilst distance has no matter in the invisible realm, I never-ever got short-sighted again. It looks like a curse of the elements, in this case air. It only gets worse by watching TV all day long with far away movies. Now, all I do is to drink and smoke and sit indoor all day long. Ironically, I go half-blind, while all the eyes need to stay fit is the element of air. A gift and a curse at the same time. Back to Top

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

Konsol•|•Online. Recipes. Research and Development for specific meals and general orientation. 🍴 Recipes 🍴 Scientific Workability AI Explainer! Chemistry Entry level to indoor cooking with basic chemistry necessary and essential minerals the body needs to survive. Coming full circle with the survival guide at the end of this recipe menu. Hot Dogs No authentic/classic recipe can no longer be found on the internet! It's all gourmet style these days. Like burgers, it's all about that secret balance between the ingredients. Pasta How to cook pasta, pasta sorts and pasta dishes like spaghetti bolognese and pasta carbonara. Different types of parmesan cheese. Potatoes How to cook potatoes, potato sorts and potato dishes. Sauces A bridge from Italian cuisine to French cuisine. Asian Cuisine Asian Cuisine. Exploring new horizons. Survival Survival. A guide to outdoor cooking. Buddy System Before we delve into international cuisine, we would want to investigate some general aspects of what ingredients works well together. Burgers Burgers is a good place to start to learn more about bacon, mushrooms, seasoning, buns, onions, pickles, mustard, ketchup, tomatoes, salsa, lettuce, burger dressings and cheese. Lasagna My secret recipe on how to make a delicious lasagna with either recommended minced pork or minced beef for a traditional lasagna bolognese. Porridge Grød. Øllebrød, havregrød, risengrød, risalamande (dessert af risengrød og fløde med en kirsebær sauce af tysk oprindelse, på fransk sauce allemande). Steaks Steak recipes. Veal steak, lamb culottes, Kangaroo steak etc. Eggs How to cook eggs, different techniques, recipes and international cuisine specialties. Phrase Book A quick start phrasebook to explore international cuisine. Plating and footnotes. Toast Everything about toast, from bachelor toast to bistro classics. Pizza Homemade pizza is a great start to learn more about flour, salt, sugar and fermentation. For more information on toppings see the burger recipe section. Deep Frying How to use a deep fryer for pommes strips/frites, chicken cordon bleu, chicken breasts and legs, spring rolls, etc. Smoking points for different types of oils. Startes Need a soup as a starter, appetizer, or hors d'œuvre as they are called in French cuisine? Rice How to cook rice, rice sorts and rice dishes. Fish Finally, everything about fish before we're ready to enter the expert level of survival outdoor cooking. Back to Top

Konsol•|•Online. How to cook pasta, 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.” Saltindhold i havvand Østersøen: 8-16 g/L Kattegat: 20 g/L Vesterhavet: 33 g/L Det Røde Hav: 40 g/L Det Døde Hav: 200 g/L Contradiction For unpeeled potatoes some would say about 1 tbsp of salt per liter of water. Osmosis / Inverted Osmosis: Sodium/Potassium (especially potato peelings) Max. 100g of raw vegetables or 600g of cooked vegetables per day (potassium) Sodium decreases the heart rate Potassium increases the heart rate Keep in mind that in Western countries we tend to eat four times as much salt as the recommended daily dose. Portion of spaghetti Dried spaghetti Adult serving: 75-125g Children's serving: 50-75g If you don't have a kitchen scale, you can use a visual method. A standard serving is about the size of a 2 DKK coin bundle of spaghetti when held between your fingers. Fresh pasta weighs more and requires slightly less per person Adult portion: 120-130g Children's portion: 80-100g You could also invest in an inexpensive 'pasta meter', a small tool with holes of different sizes that help you measure the exact amount of spaghetti. The higher the volume of the pot, the less risk there is that it cooks over the lid. The wider the pot is, the less efforts there is with having to force or break the spaghetti into the pot. Pasta should preferably be cooked al dente, as the Italians call it. That is, with a bite to the teeth. In my experience, the cooking time indicated on the packages is often too long, so it is wise to take a piece of pasta out of the boiling water a little before the cooking time has been reached. And then taste/bite your way through and take the pasta when it is comfortable - and has a little bite. If you have cooked spaghetti leftover, then do not add it to the leftover of the bolognese. It will lose its al dente. Never rinse the cooked spaghetti in cold water - it ruins the taste of the pasta. Pour plenty of water into a pot and bring to the boil, covered. Use 1 liter of water per 100g of pasta — this will prevent the pasta from sticking together so easily and the water will maintain its temperature when you add the pasta. Add salt when the water is boiling. Use 10g of salt per 1 liter of water. If you add the salt before, you risk the salt sinking to the bottom and ruining your pot. Do not add oil to the water before it has boiled, as this will prevent the water from boiling properly. Add 1 Tbsp. of olive oil per liter of water. And 1 Tbsp. of vinegar per liter of water. Pour the pasta into the water and continue to boil, but without a lid. Prepare 75-100g of dried pasta per person or 125-150g of fresh pasta per person. Stir the pot for the first few minutes so that the pasta does not burn to the bottom. Cook the pasta for the number of minutes indicated on the packaging. Even if you have set a timer, it is a good idea to taste the pasta to see if it is done. It is cooked when it is soft but still has a bite. Save some of the cooking water before pouring off the rest of the pasta water. The cooking water is full of starch, which works perfectly as part of a pasta sauce. For example, stir a few tbsp. into the tomato or cream sauce to smooth it out and give it the right consistency. If desired, stir a little olive oil into the freshly cooked pasta. It is a myth that this prevents the pasta from sticking together, but it tastes great. Do not pour cold water over it either, as this does not prevent it from sticking either. If you want the pasta dish to be completely simple, you can mix a little cooking water, lemon zest, Parmesan and pepper together with the oil. Pasta Water You can reuse the pasta water to use in a pizza dough for a crisp crust, and also to make a creamy tomato sauce because of the starch from the pasta. Reuse the same pasta water two times to concentrate the starch. 🍝 Sorts of Pasta 🍝 First Aid Pasta Kit If you're looking for pasta in the supermarket, try to look for long-term dried pasta that has been dried at low heat. Generally, the larger the surface area, the more sauce it can absorb, so you can also try to find a perforated bronze-mold pressed pasta, which gives the pasta a rough surface to absorb sauce with. Bucatini Also known as Perciatelli. Capellini Ditalini Fagottini Farfalle Shaped like butterflies, also called 'bow tie' pasta (strichetti). Dried vs. fresh Fettuccine Fettuccine Spinach with a mushroom sauce served with a Chardonnay. Fusilli with Spinach Vegetarian with ginger and nutmeg. Also, Tri-color fusilli, a mix of yellow, orange and green colors. Fusilli Fusilli Tricolore Gemelli Gnocchi Pasta dumplings Lasagna Lasagna is both a type of wide, flat pasta and a popular Italian dish made by layering these pasta sheets with ingredients like sauce, cheese, and meat or vegetables. The assembled dish is typically baked in an oven until it is hot, and the cheese is melted. Lasagna sheets come both as natural and with spinach, same goes for both fresh and dried fettuccini. Linguine Linguine is an Italian pasta type similar to spaghetti, but flatter and wider (about 3-4 mm in diameter) and elliptical in shape, hence the name, which means "little tongues". It originates from Liguria in Italy and is traditionally served with pesto or seafood-based sauces but is also suitable for many other types of sauces, including oil-rich and tomato-based sauces. Macaroni with Bloody Mary Condiment: Worcester Sauce Macaroni (Italian, maccheroni) Soup noodles, also known as suppehorn in Danish. Swells to double in size in a soup. Tube-shaped pasta, or shaped like the name says like postal horns. 📯 Soup horns taste good in, for example, tomato soup or minestrone soup. Manicotti Orecchiette Pasta Orzo Pasta Pappardelle Resembles fettuccine. Ideal for dishes with, for example, game, mushrooms or heavy ragùs, as it visually and taste-wise brings the dish together. Penne Pasta Penne lisce ("smooth") Penne rigate ("lined") Pennoni A wider version of penne Radiatore Pasta Ravioli Rigatoni Pasta Rotelle Pasta Shaped like wagon wheels, and also sometimes called by that name. Rotini Pasta Shell pasta Also known as conchiglie and cavatelli. Spaghetti Pasta Spaghettoni Tagliatelle Pasta Tortellini Tortiglioni Vermicelli Pasta Ziti 🍝 Bolognese 🍝 Authentic recipe or not, have it your way Kitchenware Copper sauté pan with lid. Copper heats fast and cools fast, ideal for a saucepan. To sauté means to lightly brown a food in fat for a short time over medium or high heat in a pan or pot. The term is most often used for raw materials that have been cut up, e.g. vegetables in slices or sticks. Mandatory 3 portions 400g of ground beef 400g canned chopped or peeled tomatoes 1 celery stem (the leaves are edible) 1-2 carrots (depending on size) 1-2 yellow onions (depending on size) -All coarsely chopped. Optional Red wine (traditional) Once you get started with adding red wine to the food, the chefs will tell you that the cheapest isn't good enough. Mushrooms (untraditional) Garlic (not considered traditional) 'Philadelphia' spread cheese with garlic and herbs for a creamy consistency instead of cream (untraditional). Whenever I use Philadelphia spread cheese, it's more commonly to use an Italian Mascarpone, while the consistency may become gritty (grynet, nistret på dansk). 140g canned of concentrated tomato puré (optional in my opinion) or even 400g canned Heinz tomato soup (leftover from making homemade pizza ) or Salsa (untraditional) Contradiction Traditionally the celery, carrot and onion are cooked in olive oil to begin with, but I prefer my vegetables crunchy with a bite and not soggy, the Korean style. Some suggest letting the meal simmer for 2-3 hours, but the grounded beef, won't get any tender because of those efforts. After 2½ hours you can start to smell it's getting burned! If it's about the amount of canned tomato added, that no longer matches the amount of 500g ground beef provided by the supermarkets (300-400g these days only), then I suggest you take the lid off the sauté pan. So, I'll start with cooking the ground beef with the highest fat percentage of 14-18% which is excellent for a Bolognese meat sauce, so I won't need olive oil, which is overrated! Traditionally, both one can of concentrated tomato puré, and one can of either chopped or peeled tomatoes 400g matching 500g of ground beef is added. This is either/or to me, and not both/and! -Add milk, it works wonders! If you use canned peeled tomatoes, any excess tomato sauce can be used for a Bloody Mary the next day. You should probably also have some spare celery for this so-called hang-over drink. The excess tomato sauce can also be used to make a homemade pizza . Method#1 Chef's Recommendation Let simmer under lid for min. 4 hours Best the next day. Method#2 For a stressful everydaying Let simmer without lid for min. 20 min. Toppings Grated parmesan cheese Parsley (stem is edible) Never add ketchup to any pasta dishes or the Italian nonnas go waco, calling it a sin in their 10 pasta commandments. Another commandment is to never break the pasta while cooking it. Parmesan cheese Definition DOP: Denominazione di Origine Protetta PDO: Protected Designation of Origin Greek Feta cheese made of goat milk is also PDO. The Danish version, made of cow milk is therefore called salad cheese. Emmentaler is a Swiss cheese but not protected under DOP. 1. Grana Padano (cow milk) 2. Gran Spicco (a cheap variant of Grana Padano) 3. Gran Moravia (eco-vegetarian parmesan cheese) 4. Parmigiano-Reggiano (cow milk) 5. Pecorino (sheep milk, if you can't stand the smell of parmasen, then this one only has half the smell, but comes with twice the price tag) Pecorino Regions Pecorino Toscano Pecorino Siciliano Pecorino Sardo Pecorino Romano Pecorino di Amatrice After opening a pack of parmesan cheese, it gets harder in the fridge. With a heavy knife, chop the Parmesan into 1 to 1 1/2-inch pieces. Add the pieces to the bowl of the food processor fitted with the regular metal blade. Don't overfill the bowl. Turn on the food processor and let it run until the cheese is grated into the desired texture. One point is that pecorino cheese - salty and sharp in its most well-known incarnation, pecorino Romano - is made from sheep's milk, and Parmesan is made from cows. Pecorino also has a stronger taste than Parmesan, with a characteristic nutty flavor. Parmigiano-Reggiano vs. Grana Padano Grana Padano is cheaper, but the supermarkets and the Danish cheese special stores only sell year two-year old, matured Parmigiano-Reggiano. No restaurants with respects for themselves would serve Parmigiano-Reggiano matured less than three years. Parmigiano-Reggiano goes all the way up to 10 years of maturing. Kitchenware Multifunctional raw food grater made of stainless steel. This one has been around for generations, so no one living can tell what the different sides are good for. To grate hard parmesan cheese, I use the 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 Next Level Definition: Carbonara is basically the word carbon (charcoal). Pasta carbonara is a classic Roman dish. 1 egg per 1 Liter of water can bind. More pasta water than anticipated is the secret recipe. Some would use a 50/50 blend of Pecorino Romano and Parmesan cheese for topping besides the traditional parsley, which some don't add to the final dish, but lots of freshly grounded black pepper (let it rain) in the dish and some extra on top before serving. Some would also stir the parsley into the blended bacon/spaghetti/eggs. The emulsification of the egg yolk with hot water to avoid it becomes scrambled/stir-fried eggs is all about making the carbonara creamy, but without adding creme to it. Still, some would also add cream to the whisked eggs, so have it your way. Should I separate the egg yolk from the egg white, or can I use it all? One egg yolk per 100g of pasta (1 portion). For larger portions with 4 eggs, 3 egg yolks are used and 1 whole egg also to make it extra creamy. Others would separate the yolk from the white and then beat the egg white to add later on, by folding it into the pasta. Most of the Pecorino Romano or Parmesan cheese is added to the whisked eggs besides some grated-on top before serving. 30g of grated Pecorino Romano per 100g of pasta (1 portion). Pecorino Romano is a salty cheese, so some would not add extra salt to the pasta water. The starch from the pasta water also helps to make the dish extra creamy. For an authentic carbonara, only Pecorino Romano is used. When adding the al dente cooked pasta, like spaghetti or fettuccine, into the pan with bacon make sure to turn the heat down first and add some hot water until it stops sizzling. For an authentic carbonara Italians would use guanciale instead of bacon. It's about not using too lean meat. The bacon is diced not sliced. The more fat the pork meat contains the less the need to also add (extra virgin) olive oil. The fat will become rendered down in the pan. Italians prefer to use spaghettoni for a carbonara instead of spaghetti, which is a thicker version of the classic spaghetti, characterized by its larger diameter, which gives it a "chewier" texture and a rough surface that is good for holding rich sauces. It is made from durum wheat semolina and dried slowly to achieve a balanced cooking and good shelf life for sauce. If spaghettoni is not available, then linguine or bucatini can be used. Since eggs are used to make a carbonara, chefs don't recommend using fresh pasta also. Optional Mushrooms go well with bacon in the buddy system. Garlic Red chili pepper You might also look into Amatriciana made with bucatini, guanciale, Pecorino di Amatrice cheese and dry white wine, which can bind the unbindable olive oil and pasta water. Pasta Sugo You might also look into the difference between Pasta al Pomodoro and a Pasta Sugo. Fettuccine Alfredo Authentic Fettuccine Alfredo is not made with cream, but with butter and 12-18 months Parmigiano Reggiano. Balance Chefs say that if every bite tastes the same it becomes boring. That's where a variety of ingredients comes in, while others would say that sometimes less is more. Italians eat their spaghetti with a fork only. To use both a fork and a spoon is an American way, I've also seen some do that in Denmark. Conclusion Once you've looked into Italian Christmas cuisine with seafood, it becomes just as reluctant, repulsive and rejective as British and American cuisine. What the Italian nonnas call a sin, is related to the fact that family/religion means to tie bonds together. The next generation of Italian heathens prefer to call the sin for international pasta crimes. Sometimes the Italians use a pasta dish as a starter, and not as a main course. That's where they start to use a food tong and twist the pasta in a 6 oz. soup spoon to roll it up a before serving it on a plate. Back to Top