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Konsol•|•Online. Words beginning with A initiating a separation.​ List of alert states! A/words & Alert States! Is the Alpha-numerical system geometry AI Explainer! Alert States General Alert States Action Alert Advocacy Alert Alert Me Base-wide Alert Boner Alert Breaking News Alert Collision Alert Crisis Alert Door•|•Alert! (trains) Dork Alert Drama Alert Emergency Alert Evacuation Alert Fire Alert Fraud Alert General Alert Gravitational Wave Alert High Priority Alert Incoming Alert Increased Alert Information Alert Intruder Alert Jabber Alert (also known as jibber-jabber) Medical Alert Missile Alert Missile Launch Alert Movement Alert New feature Alert News Alert Ocean-wide Alert Priority Alert Proximity Alert Radio Alert Reactor Temp alert Security Alert Nation-wide Alert Science Alert Ship-wide Alert Spoiler Alert Stay Alert Technical Alert Text Alert (SMS) Torpedo Alert Toxic Air Alert Trend Alert Tsunami Alert Visitor Alert Winner Alert Star★Trek Alerts Green Alert Blue Alert Black Alert Yellow Alert Red Alert Double Red Alert Priority Communications Alert Perimeter Alert List of A/Words ABC Triangle △ Answer/Question geometry A/separators A/bandon (ship ) A/bide A/board (ship /-suffixes ) A/bomination (cultural vs. natural) A/bort A/bortion A/bout A/broad (expansion of consciousness) A/byss A/djust A/dolescence A/dorable (judgement skills) A/dult A/float A/head A/larm A/lignment [=] A/live (born A/lone) A/lliance (together A/lone) A/lone (with cats and dogs) A/loof A/mazing A/mend A/mid; A/midst A/mong; A/mongst A/musement (Venus, muse) A/nalytical (doing A/part) A/nnoyance A/part (A/separation prefixes) A/pathy A/perception (Apperception, Esper-rating: ESP'er rating) A/pologize A/round A/shore A/side A/sleep A/social (anti-social media) A/spire A/stern A/stonishing A/stray (cats and dogs) A/syncron (continuum) A/thwart (transversely, contradictory) A/tone A/venue (when you play on this #level there's no ordinary venue) A/void (entering the #void) A/wake (Dr. Howard Gardner's multiple intelligence theory) A/ware(-ness) (consciousness) A/way (seek your own way) Back to Top

Konsol•|•Online. About the Oxholm kinship. Facts and speculation of the genus. Oxholm Coat of Arms Heraldic Interpretation AI Explainer! Heraldic Interpretation Oxholm's heraldic coat of arms for the noble kinship. Patent of nobility 1840. The drawing was done in 1887. I slightly edited it for digital impurities in the one-and-only original 220px low-resolution parchment, and I used a font named 'Agatho' where the X in Oxholm looks right. P.S.: If anyone has a high-resolution photo beyond 200px of the Oxholm Coat of Arms, then please contact me ASAP. By Tommy Oxholm Nielsen -My friends call me Ox! History Before the Army became a job for commoners it was a sport for gentlemen! Frederik Thomas von Oxholm (1801 - 1871) - Genealogy Who am I Conservative. Living by the Devil's Law, one life - one woman! Først og fremmest, så er jeg en vaskeægte Tommy, en lille Thomas, i det Britiske forsvar og kongehus. Dernæst en bastard af den Noble Oxholm Slægt. ☐ Levitated ☑ Descended ☐ Solar Descended ☐ Lunar Descended ☐ Cloud Descended ☑ Earth Descended ☑ Scarlet Red Ascended Tongue of the Holy Spirit ☑ Speaks Danish ☑ Speaks Swedish ☑ Speaks German ☑ Speaks English ☑ Speaks Serbo-Croatian ☑ Speaks Russian ☑ Speaks Computer Language ☑ Speaks Music Language ☑ Speaks Science Language ☑ Speaks Body language (Martial Art) ☐ Gave Up Speaking Interpreted Font Agatho Bold CAPS 12px Because of the characteristic Courier font's X Interpreted Colors RGB HEX Triplet #FB2501 Like so many shades and nuances of red they become blurry when they fall into the category web colors. The Scarlet Red color symbolizes the Holy Spirit. Interpreted Colors RGB Hex Triplet #4C516D Jehovah's Witnesses originated in the United States in the 1870s. Jehovah's Witnesses Zion's Watch Tower vs. The Pentecostal church Tower of Babel (Babylon) The Pentecostal church originated in the United States in the 1906. Ox standing up on its rear legs (The Pentecostal Ascension of Christ) ♖ Tower depicted with a half pulled down medieval style lattice gate placed onto a green ground ♖ The blue color represents both the sky and the sea and is associated with open spaces, freedom, intuition, imagination, inspiration, and sensitivity. Blue also represents meanings of depth, trust, loyalty, sincerity, wisdom, confidence, stability, faith, and intelligence. In Christianity the blue color represents the longing of faith, and the purity of the heart. So far, I've been looking into this blue color scheme for a universal naming convention (UNC) for a specific choice of blue. Here comes the showdown ! in this 21st digital century with official color scheme naming convention. El diablo, my Spanish temper. My mother vent incognito in Venice. Here is another triplet to settle the dispute △ 1. #Roof 2. #Rook 3. #Root //♖θχ♖// Tower with a Moline Cross on it (Latin: Crux dissimulata) sometimes seen combined with a fish, also used by Jehovah's Witnesses as a symbol, it's the Greek word for fish, that's pronounced as Jesus. The Moline Cross (Also called an Anchor Cross). The name derives from its shape, which resembles a millrind, moline being the Old French for a mill, the iron clamp of the upper millstone. It is very similar to one of the varieties of the fer de moline heraldic charge (literally meaning: "iron of a mill"), the forked tips of which however circle out slightly more, akin to the cross recercelée (Cross Moline | Anchored Cross). It is borne both inverted and rebated, and sometimes "saltirewise" (i.e. in the form of a saltire). The Cross Moline is associated with St. Benedict of Nursia. As a result, it is widely used as an emblem by the monks and nuns of the Order of St. Benedict, which he founded. The anchor cross symbolizes Safety, and security Trust and confidence Hope, steadfastness and salvation Stability or tranquility Good luck Hope in Christ Consistent strength (Infinity Anchor ) With a Biblical Scarlet-Red Ox as a symbol for the brightest star Aldebaran (Arabic: “The Follower”, "الدبران") also known as the Bull's eye in the constellation of Taurus ♉ Notice the embrasure on top of the tower in the style of a Trident 🔱 just like a crown sometimes is depicted with only three 'tentacles' meaning an insidious spread of influence and control (Pluto) I was furnaced in hell, because I believe all human beings are a soul matrix of the existential beings God , Allah , the Devil , the Beast , Satan , Ferkel-klaus , the Tongue Devil , and the Lord Jesus , etc. And astrology is all about measuring the caliber of our soul. They all represent blueprints of our soul matrix, but time is a transformer , so we become shape shifters between them all. //♖θχ♖// Back to Top

Konsol•|•Online. Asian Cuisine. Exploring new horizons. Asian Cuisine Exploring New Horizons AI Explainer! Make it taste so delightful it seems not to be of this Earth. Chefs say that Asian cuisine is about mastering a perfect balance between the sweet, sour, bitter and salt. Chefs also say that paprika is not Asian cuisine! More likely is red karry paste. A 28.00€ supermarket shopping experiment for entering Asian cuisine. In a city like Hong Kong the home kitchens are small niches, and street food is often cheaper than buying the ingredients in the supermarkets, opposite in Europe. For a starter like me, I recommend taking a lot of all of these premade accessories like mango chutney etc. for a test drive by using them as dippings for chips/snacks to get familiar with taste, flavor, aromatics or whatever the chefs call them these days. Chopsticks It may be difficult to eat with chopsticks instead of a knife and fork. A beginner's trick is to put a rubber band about an inch from the top, and from there get used to how and where to place your fingers. Cookware Wok pan vs. Wok pot Hvad er forskellen på en wokpande og en wokgryde? First choice: A wok pan, not a wok pot for high temperatures. Second choice: Not a non-stick or ceramic pan for high temperatures. Third choice: No gas stove, no wok pans at all! Fourth choice: For an electrical stove, preferably an iron cast wok pan Fifth choice: Iron cast is too heavy to do the shaking of the pan. Sixth choice: A wok has been around since the 90's Seventh choice: If you don't have a wok pan, use a stainless-steel sauté pan with a heavy bottom. A stainless-steel sauté pan with a lid can also be used as a wok pot for slow cooked long-term simmering. A stainless-steel sauté pan has a larger surface, so you don't have to fry all of the ingredients in numerous batches. Dr. Alban - Hard to Choose (Official Audio) Thai Food Glass noodles also known as cellophane noodles. Pak choy, Pak choi or Bok choy (a sort of cabbage) Coconut oil for frying garlic, chicken or salmon, etc. Coconut milk to make a creamy sauce Peanut butter or even peanuts as toppings. Coconut oil (not coconut milk) melts surprisingly fast and doubles in amount of expected. Coconut oil is extremely expensive as of November 2025 in Denmark - 31.13 DKK per 250ml! When it comes to coconut milk be careful not to reduce too much on it or the consistency thickens. Cutting Boards 1. Top - Wooden or bamboo 2. Left - Plastic with a juice groove 3. Right - Titanium alloy with SAE 304 steel (alloy of iron, carbon, chromium and nickel). Chicken is an excellent introduction to Asian cuisine, but it also introduces the risk of salmonella. 1. Wooden or bamboo cutting boards is a risk 2. Plastic cutting boards is also a risk besides the risk of micro plastic in the food and being an environmental hazard too 3. Titanium cutting boards is the latest shriek To utilize any cutting board with a juicy groove, tilt it diagonally so the juice can drop off nice and fashionable. The wooden or bamboo cutting boards might still come in handy for a photogenic shot. Scandinavian ways of cooking chicken salmonella free for oven use 1. Denmark - 220°C/428°F - 60 min. 2. Sweden - 175°C/347°F - 70 min. Chicken Chicken breast fillet vs. chicken drumstick fillet Chicken breast fillets and drumstick fillets offer distinct qualities. Breast fillets are known for being lean, mild-flavored, and relatively low in fat, making them a popular choice for health-conscious individuals. Drumstick fillets, on the other hand, boast a richer, more intense flavor and a higher fat content, which contributes to their juicier, more tender texture. Both baking soda and cornstarch are used when velveting chicken, but they serve different purposes. Baking soda tenderizes the chicken by breaking down proteins, while cornstarch creates a coating that helps retain moisture and create a slightly crisp texture during cooking. Some recipes use both, with baking soda for tenderizing and cornstarch for coating. Baking Soda: Tenderizing: Baking soda raises the pH of the chicken, which helps to break down muscle proteins, resulting in a more tender texture. Rinsing: After using baking soda, it's crucial to rinse the chicken thoroughly to remove any residual taste or bitterness. Application: It's generally used as a marinade, often with a short marinating time (e.g., 15-20 minutes). Cornstarch: Coating: Cornstarch creates a thin, protective layer around the chicken, which helps to lock in moisture and prevent it from drying out during cooking. Texture: It also helps to create a slightly crispier exterior when cooked, especially in stir-fries. Application: It can be used in the marinade (along with other ingredients) or as a final coating before cooking. Combination: Some recipes use both, first tenderizing with baking soda, then coating with cornstarch before stir-frying. This method is particularly useful for achieving a restaurant-quality, tender, and slightly crispy texture in stir-fried chicken. Other Ingredients: Other common ingredients in velveting marinades include salt, sugar, Shaoxing wine, soy sauce, and oil. These ingredients contribute to flavor and help to further enhance the texture and moisture retention. Singapore/Indonesia/Malaysia If you want to describe Singapore cuisine with three words: Give me more! For 40 days and 40 nights in religious terms means for an unspecified amount of time beyond a month. In Singapore/Indonesia/Malaysia cuisine some food contains cyanide like nuts, so they boil it and bury it in the earth for 40 days to leach it. Nutmegs and some berries are also rich on cyanide! (Blåsyre in Danish). Singapore/Indonesia/Malaysia cuisine looks just right for me entering Asian cuisine. There are limits to what I think of Thai cuisine to begin with. Interesting for this international cuisine is that white rice might have become soaked in a stock making it look like brown rice. Soy sauce might have been caramelized making it thicker called black sauce. You can also expect coconut rice. You can also expect rice and mackerel to be served as the national breakfast menu. Cambodia/Taiwan Cuisine This region has been in a conflict for a century about temples. Food for thought unites us all. Entry level Chicken over rice Pork over rice Palestine/Jordan Cuisine Can also be done under the same roof. Back to Top

Konsol•|•Online. Sauces. A bridge from Italian cuisine to French cuisine. Sauces International Cuisine AI Explainer! Right from the beginning planning a dish, chefs recommend considering whether the consistency should be a vinaigrette, fish cream, soup, sauce or an "ægte sauce" like hollandaise, sauce blanquette, etc. eller en "skilt sauce" som fx. en skilt kærnemælks sauce med dild olie. Den omvendte rækkefølge hvori at udtænke en ret. For fancy fine dining chefs recommend using two large tbsp. of sauce for plating. The backside of a tbsp. is commonly used amongst chefs for analyzing the consistency of a sauce. Danish Cuisine Brun Sovs/Sauce Skal det være en pande sovs som klassisk traditionel brun sovs (forbidden tech) der skiller, hvis ikke der noget i spil som tilberedt på en tør pande, jeg ikke lige helt fik forstået i opklaringstjenesten? Forskellen mellem en sovs og en sauce er netop det, som forbidden tech drejer sig om. Lykkedes den brune pande sovs ikke helt perfekt, så skal der blot regne ned med friskkværnet sorte peberkorn. En typisk begynderfejl er at tro, at en brun sovs er en opbagt hvid béchamel sovs tilsat brun sovs kulør, der blot består af ammoniseret brændt karamel, kun ment som brun, men smagløst farvestof opløst i vand. Jeg er ked af, at måtte sige det, men du kan ikke overgå Knorr's suveræne færdiglavede brune sovs i brev-kuverter, der en sauce med kun lidt palmefedt, ellers kun tilsat vand, hverken smør, fløde eller sødmælk. Se ingredients listen på pakken. Parsley sauce Basically, a Béchamel sauce with parsley from Danish cuisine. Traditionally served with potatoes for dishes such as roast pork or fish. Some add lemon juice to the parsley sauce to compensate the obesity with some acidity, but that's not authentic or traditional. Personally, I find that a parsley sauce can be a bit tame in flavor, like tarragon in a bearnaise sauce, as these herbs lose their flavor instantly when exposed to heat. So, I prefer to sprinkle some extra on top of the sauce. If you cook roast pork in the oven, all the fat that drains off takes all the salt with it. Chefs therefore recommend letting it rain with salt before cooking. French Cuisine In French cuisine, the mother sauces also known as grandes sauces, are a group of sauces upon which many other sauces – "daughter sauces" or petites sauces – are based. Different classifications of mother sauces have been proposed since at least the early 19th century. The most common list of mother sauces in French cuisine currently in use are Béchamel sauce White sauce, based on milk thickened with a white roux. Espagnole sauce Brown sauce based on a brown stock reduction and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh). Tomato sauce In addition to tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. Velouté sauce Light colored sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety". Mayonnaise sauce Emulsion of egg yolk, oil, and lemon juice or vinegar. Sauce tartare Originated in France. A cold sauce made from mayonnaise, egg yolk and chives. In modern cooking, however, parsley, white wine vinegar, capers, mustard or finely chopped pickles are usually added. Tartar sauce is similar to remoulade. It is often used with breaded food (e.g. fish and chips) or chicken. Hollandaise sauce A warm emulsion of egg yolk and melted butter, and lemon juice or vinegar. Hollandaise sauce is traditionally served with salmon and asparagus. It is also served together with Eggs Benedict. Hollandaise/Béarnaise sauce is emulsified with egg yolk, which must only be heated to 82-84°C/180-183°F, otherwise the egg yolk will turn into scrambled eggs. To prevent the sauce from separating, a little boiling water can be added to the mixture with the butter. A stick blender is fool proof, but it won't make the sauce as fluffy as if whipped constantly and quickly with a balloon whisk. A 6 oz. soup spoon held upside down in a bowl as a lid over the stick blender tosses the egg/butter emulsification around for extra fluffiness. Mousseline sauce Mousseline Sauce is a luxuriously rich derivative of Hollandaise sauce. Whipped cream is folded in at the end to create an extremely "light", fluffy and elegant sauce. If you started with a hollandaise sauce and added too much lemon juice, it's hard to do something about it, but adding whipped cream to it to turn it into a mousseline sauce compensates for it. Béarnaise sauce A classic French sauce, a "child" of Hollandaise sauce, made with clarified butter, egg yolks, and white wine vinegar, and flavored with shallots, tarragon, and chervil. It's known for its creamy texture and rich, slightly acidic taste, and is traditionally served with grilled meats, particularly steak. A bearnaise can be made thick without heating the egg yolks enough, but it cannot be made fluffy without heating the egg yolks enough. A bearnaise can be whipped up in a water bath (Bain-marie) to add some indirect heat. Sauce blanquette / Beurre blanc A classic French sauce that goes perfectly with fish and white meat, made with eggs, butter and broth. A sauce blanquette makes gourmet chefs get critical, so you're better off calling it a Beurre Blanc sauce that originated in the Nantes region of France. Matelote sauce A matelote is the name given in French cooking to a fish stew made with white or red wine. It is normally made with freshwater fish, and may contain a mixture of different fish or a single species. It is traditionally garnished with small onions and mushrooms that have been cooked with the fish. Nantua sauce A classical French sauce consisting of a béchamel sauce base, cream , and crayfish butter, along with crayfish tails. Sauce Nage A classic French sauce that is especially good to serve with fish. Gastrique sauce Caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces. The gastrique is generally added to a fond, reduced stock or brown sauce. It is also used to flavor sauces such as tomato sauce, savory fruit sauces, and others, such as the orange sauce for duck à l'orange. The term is often broadened to mean any sweet and sour sauce, e.g., citrus gastrique or mango gastrique. An agrodolce is a similar sauce found in Italian cuisine. It is different from the Belgian sauce base of the same name, which consists of vinegar, white wine, shallots, tarragon stems, bouquet garni, and peppercorns. Sauce Américaine A recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. This is the ultimate lobster sauce, which never fails to lift the simplest grilled or poached fish to ethereal heights. Noilly Prat sauce Noilly Prat is a French dry vermouth created by Joseph Noilly in 1813 in the south of France. The vermouth itself is known for its herbal, complex flavor and is commonly used to make sauces, especially for fish dishes. Roquefort sauce Roquefort is a French soft blue cheese made from sheep's milk. As far as I remember it goes well with game meat. Mornay sauce One of the prominent basic sauces in French cuisine. It is made by adding grated Gruyère cheese to a béchamel sauce. Sauce gribiche A cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil such as rapeseed or grapeseed. The sauce is finished with chopped pickles, capers, parsley, chervil, and tarragon. It also includes hard-boiled egg whites cut into a julienne. Vinaigrette A French marinade or dressing of oil and vinegar. The vinaigrette is often seasoned with spices and possibly mustard. A variant is a vinaigrette salad of Russian origin. Green Peppercorn Sauce The history of Green Peppercorn Sauce can be traced back to French cuisine, specifically the classic sauce known as "sauce au poivre". Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process. Various types of peppercorns can be used in its preparation, such as black, green and pink, among others. Peppercorn sauce may be served with beef steak such as a filet mignon and other beef tenderloin cuts, lamb, rack of lamb, chicken and fish dishes, such as those prepared with tuna and salmon. A beef steak served with peppercorn sauce prepared with five types of peppers: Some versions use several types of peppercorns in the sauce's preparation, and some may use ingredients that are similar in flavor to but not classified as peppercorns, such as sansho. Peppercorn sauce may be used on dishes served at French bistros and restaurants. Some versions of steak au poivre use a peppercorn sauce in their preparation. Madagascar vs. Malabar green peppercorns. Some chefs prefer them crunched a bit and not served as whole corns. Red rose peppercorns are soft and unsuitable for grinding or it gets mushy. Red Wine Sauce First things first. The time ro reduce a wine sauce is between 3-30 min. Chefs say that 45 min. to complete a whole dish with a reduced red wine sauce is daring. You might also look into the trend of blending both port wine and red wine for a sauce. A new trend is red wine glaze; a standard red wine sauce, a favorite amongst chefs, but the classical technique for preparing it is both lengthy and labor-intensive. Some use a pressure cooker, to get great results much faster. Possibly with veal stock. Both the red wine and the stock must be reduced so that the red wine sauce has a strong flavor. Whiskey Sauce Without bragging, I'm worldclass champions league when it comes to whiskey sauce, come back later. Chefs are more into using cognac rather than whisky in all kinds of dishes. Here are some useful terms to know: VS (Very Special): Cognac that has been aged for at least two years. VSOP (Very Superior Old Pale): Aged for at least four years. XO (Extra Old): Must be aged for at least six years, but often much longer. Instead of cognac you could opt for a cheaper brandy. Korean Sauce Tteokbokki sauce Made with gochujang (Korean chili paste), raw sugar, corn syrup, minced garlic, soy sauce/fish sauce etc. Chinese Sauce Soy sauce or in British English: Soya Soy sauce originated in ancient China as a meat-based, fermented condiment called "jiang" used for preservation, hence the salt. Low-sodium soy Gluten-free soy sauce (Online shopping only) I don't add salt to the rice, if I plan to add soy ⚠️ The worst I have yet seen is Santa Maria Thai Soya containing insane 22.6g of salt per 100g. ⚠️ Fish sauce replaces salt in Thai cuisine and gives the right Thai taste and is also called "the salt of Asia". Fish sauce is made from fermented, salted anchovies. Ingredients: anchovy extract, salt, sugar, acidity regulator (citric acid). Alternative, there's also oyster sauce. Fish sauce is a clear condiment that has a deep, red-brown color tint to it, whereas oyster sauce is a dark, opaque brown sauce more similar to a syrup. Consistency: Oyster sauce contains sugar and cornstarch, giving it a thicker consistency than fish sauce, which is a bit thinner and more liquidly. Oyster sauce contains soy sauce. Fish sauce vs. Oyster sauce vs. Soy sauce I don't know who I am anymore. Time transforms and my metabolism is no longer asking for heavy western food. These days I am much more interested in Asian slow-cooked food. Do not reduce on a soy sauce, it will remove the water and make it taste even more too salty. Buddy System Starch on starch they say in Asia. Tuna and rice are just delightful. For China rolls and spring rolls see the deep-frying section. Hoisin Sauce. Most prominent in Cantonese cuisine. Majiang Sauce. Made from heavily roasted and ground sesame seeds, giving it a more intense, toasty flavor than tahini (which is often made from untoasted seeds). Sesame paste/Soybean paste. Japanese Sauce While so-su sauce (コース) is a general term for Japanese sauces, of which tonkatsu sauce is a specific type. Ponzu sauce. Made from a mixture of soy sauce, citrus juice, mirin, rice wine vinegar and kombu (seaweed). Okonomiyaki sauce. A barbecue sauce for okonomiyaki pancake/omelet with cabbage. If the eggs are beaten too much, they lose that fluffy soufflé. Salt and pepper make cabbage come alive. Thai Sauce Sriracha Sauce. Sriracha is a hot, fermented chili sauce made from chilies, vinegar, garlic, sugar, and salt. It is named after the coastal town of Si Racha in Thailand. Teriyaki Sauce. Basically, a soy sauce with a sweet, salty and umami-rich taste often used in wok meals like Teriyaki chicken. Don't be ashamed of drowning your dish in Teriyaki, it's pretty common and very addictive. Since Teriyaki is a sweet sauce best served at room temperature, it gets caramelized and too sweet if heated. Tonkatsu Sauce / Chicken Katsu Indonesian/Pakistan Cuisine Tandoori Relating to a style of Indian cooking based on the use of a tandoor, meaning an oven made of clay. A spice mixture often used to marinate meat, especially chicken. Masala: A spice mixture to make a chicken Tikka Masala Another spice mixture often used to marinate meat, especially chicken. Butter Chicken Not made with butter milk, but with yogurt. Another spice mixture often used to marinate meat, especially chicken. Korma Another one not made with butter milk, but with yogurt. Ajam Pangang An Indonesian sweet and sour sauce filled with carrots, bamboo shoots and ginger, etc. Tamarind Sauce Indigenous to tropical Africa but has been cultivated for so long on the Indian subcontinent that it is sometimes reported to be indigenous there. It grows wild in Africa. In Arabia, it is found growing wild in Oman, especially Dhofar, where it grows on the sea-facing slopes of mountains. Another thing I find profoundly to African cuisine is the use of apricots in the salty cuisine, and not the sweet one. These days associated with Moroccan cuisine (Northwest Africa). Middle Eastern Sauce Tahini sauce. Curry Sauce Indian cuisine. E.g. Indian rice dish with raisins, which can be made as a one pot dish, or meatballs in curry, which is a very popular and traditional dish in Danish cuisine. Curry is burnt off in butter so that dried spices can release their aromas. If the white sauce is baked first, then you can add tons of extra curry for flavor, just like with a mustard sauce, without it leading to anything. Curry is a mixed spice consisting of about. 30% turmeric, which gives the yellow color, but which is relatively neutral in taste. In addition, about. 30% coriander and a little cumin and fennel. In addition, a little black pepper and cayenne pepper are added, which make your eyebrows sweat. Satay Sauce An Indonesian peanut sauce made with roasted or fried peanuts. Can be used as a salad dressing or as a dipping sauce. Royal Sauce Ingredients: ketchup, mayonnaise, mustard, and some spices with a backdrop of tangy onion and garlic. Together with this, the sauce layers sweet tomato and tart vinegar. It is what you want it to be. Italian Sauce Alfredo sauce. A classic Italian creamy pasta sauce folded into cooked pasta, typically Fettuccine Alfredo. Spanish Sauce Romesco sauce. There are hundreds of ways to interpret a Romesco sauce within Spain. A sauce to be eaten with fish. Some would give it a shot with poultry like a chicken ballotine. Made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and nyora peppers (a sun-dried, small, round variety of red bell pepper). Ballotine vs. Roulade. Ballotine og roulade er ikke det samme, selvom de begge involverer fyldt og rullet kød. En ballotine er typisk et helt stykke kød, som for eksempel en hel kylling, hvor benene er fjernet, men skindet er bevaret. Kødet fyldes og formes som en cylinder. En roulade er mere generel og kan laves af et hvilket som helst kød, der er skåret tyndt, fyldt og derefter rullet sammen før tilberedning, som for eksempel en skive kalvekød eller fisk. Buttermilk sauce Buttermilk sauce does not have a single origin. Buttermilk Ranch Dressing. Buttermilk Pasta Sauce. Buttermilk sauce with dill oil. Typically served with scallops. Béchamel sauce French cuisine Ingredients Béchamel sauce, also known as “besciamella” in Italian. -A bridge from Italian cuisine with lasagna bolognese to French cuisine. Béchamel sauce is one the five mother sauces in French cuisine, besides the daughter sauces too. Basically, a Béchamel sauce is white sauce as the foundation. -Adding cheese to it and you get a cheese sauce -Adding white wine to it and you get a white wine sauce -Adding parsley to it and you get a parsley sauce Entry level to international cuisine Dishes △ 1. Starters 2. Main course 3. Desserts (not my thing) Swedish Cuisine Yuletide Being a serviceman in the army serving abroad having a Swedish cook, I learned that Danes are picky about their food, not special forces material. All I ever wanted was to be part of the Swedish Kustjägarna! Swedish inspired cinnamon sauce Swedish inspired cardamom sauce (kardemumma sås recept) Scandinavian Cabaret Lounge Music Back to Top

Konsol•|•Online. List of words beginning with the prefixes tele- & trans- plus examples of effects (fx) and transformation. The 5th dimension explainer. Tele & Trans-FX #Lv5 Transformation AI Explainer! Tele- prefixes Telecamera Telecommunication Telefax Telegram Telegraph; Telegraphy Telekinesis Telemarketing (or telesales, a method of direct marketing) Telemetry; Telemetrics Telepathy Telephone Tele plasm (Ectoplasm) Teleportation; Teletransportation Telescope (alignment) Television Trans- Prefixes Transactinide Transaction; Transactional Transalpine Transamination; transaminase Transatlantic Transaxle Transcendent; Transcendentalism Transcriptase Transcription Transcultural Transcutaneous Transdermal Transducer Transduction (genetics) Transept Transfection Transferability Transference Transfiguration Transfinite Transfix; Transfixed Transformation Transfusion Transgender Transgenerational Transgenic Transgress; Transgression; Transgressive Transhistoricity Transhumance Transilluminate Transistorize Transit Transition; transitive; transitivity Translate Transliteration Translocate; translocation Translucent Transmarine Transmembrane Transmetropolis Transmigrate Transmission; transmittance; transmissivity Transmissometer Transmogrify Transmontane Trans Mountain Transmutation Transnational; Trans International Transnatural Transoceanic Transom Transonic; Transsonic Transpacific Transparentizes; Transparentized Transparentness Transpersonal Transpicuous Transpierce Transpiration Transplacental Transplantation Transpolar Transponder Transpontine Transportation Transpose Transpositional Trans-saturnian planets (Outer planets: Uranus, Neptune, Pluto) Transsexualism Transshape Transshipment Transthoracic Transubstantial Transude Transuranic Transvalue Transversal (Geometry, a line intersecting two or more other lines) Transvestism Effects (Fx) Butterfly effect Cascade effect Combination effects Compton effect Domino effect Doppler effect Efectos especiales (Spanish) Fujiwhara effect (tornadoes) Greenhouse effect Ground effect zone (control of separation zone] (aerodynamics) illusory truth effect (reiteration effect) Intelligent effect Lazarus effect Leidenfrost effect Lucifer effect Magic effect Maillard effect Mandela effect Mercury ball effect (Leidenfrost effect) Neon effect Overview effect Personal effects Placebo effect Psychological effect Quantum Zeno effect Residual effect Ripple effect Scully effect Significant effect Sound effects (SFX) | Sound effects [board] Snowball effect Stroboscopic effect (Xenon effect) Surface effect (free surface effect) Trigger effect Umami effect (basis umami and synergy umami, also known as oomph effect) Visual effects (VFX) Wobble effect (tRNA molecule) Transformation You and I, transformers Your sexuality, transforming Your birth control, transforming Your birth rate, transforming (Birth rate zero) Your money, transforming (Currency, current) Your gramophone, a transformation into optical laser Your political beliefs, a transformation Your religious beliefs, a transformation Your philosophy, a transformation Your astrology, a transformation Your beliefs in family and tradition, transforming Your diplomacy, transforming Your royalty, transforming Your nobility, transforming Your mobility, transforming Your childhood, transforming Your adolescence, transforming Your manhood, transforming Your demise and death, transforming Your friendship, transforming Your relationship, transforming Your citizenship, transforming Your cultivation, transforming The lack of money, a transformation The excess of money, a transformation The lack of education, a transformation The excess of education, a transformation Code [4:5:6:7] The female #moon (4) is shining at night, not looking for a male #sun (5) to shine for her. She's looking for a #mirror (6) to #reflect on a Platonic #relationship (7). The 5th dimension The fifth dimension will make you feel more connected to the universe, which means that you will be able to see things from a different perspective, a new #level of consciousness. You will have absolute clarity on what your life purpose is, and you will have clarity on what your soul is trying to tell you. You will be able to see yourself in a whole new light. You'll feel like there's an undercurrent of peace running through everything, even if it means standing up for something that is unpopular or controversial at the moment. The feeling of being spiritually connected with everything around us becomes so strong that we can no longer ignore it, even if we don't know what it means yet. It will be a gradual process in the beginning. We begin to see ourselves as an integral of something much greater than ourselves, something that extends beyond our understanding and comprehension; we realize that there is something bigger than anything else out there. It's almost like having two different personalities to ours: one where we think logically and rationally and another where feelings take over completely - this is how a lot of people experience spirituality (and why they mostly don't want to talk about it). You feel more grateful for what you have right now: In this state of mind, you realize how lucky you really are. Your heart will expand with love and compassion. You will feel intense gratitude for everything you have in your life. You will be inspired to work for the greater good. Your intuition will heighten. You will live in the present moment and no longer dwell in the past or worry about the future. You will begin to see things in a new way, and you will begin to be aware of all the things around you. This is because your third eye will be open, and you will see things that others in 3D cannot see. You will also begin to feel more emotions than before. This means that you will not only see but also feel everything around you. But these emotions will not control you. You are in control in 5D. You will learn how to benefit from emotions rather than surrendering to them. People begin to see themselves as part of nature rather than separate from it. When people are separated from nature, they begin to make war on it and try to destroy it. In the 5th dimension people realize that nature is beautiful and natural, and that it's time to accept its beauty as part of themselves. They can feel only love for everything around them that they want everyone else to feel the same way about life as they do about their surroundings. You already know how wonderful life can be if we just let go of all our fears and worries about what might happen next. This knowing is your ticket to board the craft to 5D. In the fifth dimension, you will be able to see the truth of your own existence. You will be able to see how everything that happens in your life is happening because of the fact that you have created it to happen, and you will have the tools to navigate energy into the direction of your utmost desires. You will be able to see how it is not really what happens to you but rather what you do with it that makes all the difference in your life. The fifth dimension is a place where everything is possible. The 5D is a place of great comfort and ease. There is no more pain or suffering, as you have left the 3D density behind and are now in the purest form of a humanoid being who has established a "light body" that is more crystalline based in structure than the human 3D carbon based. It is a place where you can see into the future and travel to places that you've never been before. This is the place where God intended you to live. The kingdom of heaven is almost here. Everything is different now because of the emergence of this new dimension and humanity that is ready now for the final quantum leap of evolution in consciousness. Prometheus - Young Peter Weyland TED Talk Alien Anthology #Lv5:0 Transformation [0: Entry level] The element of fire as the root to all technology. The ability to start a fire is what separates us from what NASA is looking for. Back to Top

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