In British English, Australian English and New Zealand English, a biscuit is a hard baked product which in North America may be called a "cookie" or "cracker", it should be noted however that it has become increasingly more common within England and Australia for cookie to be used to differentiate between the softer more chewy cookie and the harder more brittle biscuit. Although there are many regional varieties, both sweet and savoury, biscuit is generally used to describe the sweet version. Sweet biscuits are commonly eate ...

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Biscuit, Biscuit - British English meaning, Biscuit - Varieties, Biscuit - American English meaning, Biscuit - External link

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The bagels are made with a flour rich in glutenin and gliadin, two long, coiled, tangled protein molecules which unfold and line up in long strands when they are kneaded. The glutenin and the gliadin also make links with each other, building gluten, a web of proteins which gives the dough the elasticity it needs to rise as the yeast gives off carbon dioxide at a crucial stage later on. A small amount of sugar is added to the dough to feed the yeast. A little bit of egg is put in for colour and flavour. Correct kneading creates air pockets into which the abovementioned carbon dioxide expands. The pockets are la ...

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Montreal-style bagel, Montreal-style bagel - Bagel making

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George Weston Limited - Bakery. George Weston Bakeries Arnold Boboli Brownberry Entenmann's Freihofer Thomas’ Interbake Foods Wonder Bread (in Canada) Country Harvest Arnie's Bagels Stroehmann Pennsylvania Dutch Bakers George Weston Limited - Grocery. Chains: Loblaws Zehrs Fortinos Provigo Atlantic Superstore

Italian cuisine - Antipasti. Insalata Caprese Bruschetta Bresaola Crostini con condimenti misti Verdure in Pinzimonio Cocktail di gamberi Olive Ascolane Mozzarelline fritte Pizzette e Salatini Tartine Italian cuisine - Italian soup and sauce recipes. Bagna Cauda Minestrone Pasta e Fagioli Soup all'Imperatrice Soup alla Nazionale Soup alla Lombarda Venet ...

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Italian cuisine, Italian cuisine - Dishes and Recipes, Italian cuisine - Antipasti, Italian cuisine - Italian soup and sauce recipes, Italian cuisine - Italian Breads, Italian cuisine - Common Pizza recipes, Italian cuisine - Pasta varieties - over 650, Italian cuisine - Pasta dishes, Italian cuisine - Rice dishes, Italian cuisine - Italian Fish, Italian cuisine - Italian Meats, Italian cuisine - Italian Wine, Italian cuisine - Italian cheeses, Italian cuisine - Italian Desserts and pastry, Italian cuisine - Italian Coffee Caffè, Italian cuisine - Famous Italian dishes, Italian cuisine - Italian Cuisine Ingredients, Italian cuisine - Italian Herbs and Spices

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The Belgian Waffle was introduced into North America during the 1964 New York World's Fair. In the United States, waffles are largely a sweet breakfast food, popular enough that the franchised restaurant chain Waffle House has more than 1,000 restaurants in 24 states. In 2001, it claimed to have sold more than 442 million waffles in the previous 46 years. Frozen waffles made their convenience food debut in U.S. grocery stores in 1953. They are heated in a toaster or microwave oven. A Japanese waffle, or taiyaki (鯛焼き), is a batter cake cooked like other waffles, but typically shaped like a fish and f ...

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Waffle, Waffle - International, Waffle - History – Medieval Origins

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Fish, seafood and meat are prominent parts of any traditional Danish dish. Fish consumption is still high, although it has dropped in recent years. The most commonly eaten fish and seafood are: Cod (torsk), a common white fish in general food preparation (baked, steamed, fried). It is also dried (klipfisk). Prices have risen in recent years, making this once-favorite fish drop down the list. It has mainly been replaced by other white fish, such as haddock and ling. Langoustine (jomfruhummer)< ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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The velkomstdrik is served shortly after guests arrive, and there are usually small snacks set out, such as potato chips or nuts. Some traditional favorites include: Martini -- Not a dry Martini, but vermouth served either straight up in an apertif glass, or on the rocks. Kir -- Champagne or white wine with blackcurrant liquour. Champagne, sekt or other sparkling wine Cocktails are becoming in ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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The potato is almost ubiquitous in Danish cooking. It has captured this important position in spite of its relatively short career in the Danish kitchen. The potato was first introduced into Denmark by Huguenots immigrating to Fredericia, Denmark from their native France in 1720. Around 1750 King Frederik the 5th encouraged widespread cultivation of the grasslands on the Jutland Peninsula, by entici ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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For the average family, dinner is the one meal of the day where everyone can be gathered. Due to the pressures of the modern life where both parents are likely to work, and the children are in school or pre-school institutions, dinner preparation and eating time becomes shortened. Danes enjoy inviting people over for dinner. These are often an elaborate affair with many courses. Special events are often celebrated with family and friends at home. A celebration is not complete without a sit-down dinner. Guests are generally invited to come at ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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The velkomstdrik is served shortly after guests arrive, and there are usually small snacks set out, such as potato chips or nuts. Some traditional favorites include: Martini -- Not a dry Martini, but vermouth served either straight up in an aperitif glass, or on the rocks. Kir -- Champagne or white wine with blackcurrant liquour. Champagne, sekt or other sparkling wine Cocktails are becoming in ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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Similarly to vegetables, fruit had to withstand long storage during the winter to become a part of the traditional cuisine. Fruit is generally eaten in smaller portions, often as an accompaniment to cheese, or as decoration with desserts. Fruit that is traditionally associated with Danish cuisine: Apples -- Æbler -- Popular in traditional dishes as 'winter apples' store well. Can be fried and served with 'Flæsk' (thick bacon) Black Currant -- Solbær (literally 'sun berries') Cherries -- Kirsebær -- W ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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While the traditional, commonly-eaten cheese (skæreost) in Denmark is mild, there are also stronger cheeses associated with Danish cuisine. Some of these are very pungent. Blue cheese can be quite strong, and Danish cheese manufacturers produce molded cheeses that span the range from the mildest and creamiest to the intense blue-veined cheese internationally associated with Denmark. Another strong cheese is Gammel Ole ("Old Ole"- Ole is a man's name), a pungent aged cheese that has matured ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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The modern waffle has its origins in the late middle ages. Waffle irons consisted of two metal plates connected by a hinge, each plate was connected to a wooden arm. Some plates had imprinted designs such as a coat-of-arms or landscape, while some had the now-familiar honeycomb/gridiron pattern. The iron was placed over a fire and would need to be flipped manually to cook both sides of the waffle. These irons were used to produce a variety of different flat, unleavened cakes (usually from a mixture of barley and oats, not the white flour use ...

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Waffle, Waffle - International, Waffle - History – Medieval Origins

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Care must be taken while toasting bread to avoid burning it. Toast is most commonly eaten with butter or margarine spread over it. It may also be eaten dry or with additional or alternative preserves, spreads or other toppings. Toast and jam or toast and marmalade are British breakfast favourites. Toast is sometimes used instead of fresh bread for making sandwiches. Toast is an important component of many breakfasts, and is also important in some traditional bland specialty diets for people with gastrointestinal p ...

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Toast, Toast - Toasting methods, Toast - Preparation and use, Toast - Additional notes

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Most important ingredients (see also Italian Herbs and Spices): Olio d'oliva (Olive oil) Pomodoro (Tomato) Other common ingredients: Asparagi (Asparagus) Baccalà (Dried, salted cod) Bresaola Carciofi (Artichokes) Cavolfiore (Cauliflower) Ceci (Chickpeas) Fagioli (Beans) Farro (Spelt) Funghi (Mushrooms) Lenticchie (Lentils) Melanzane (Aubergines) Olive (Olives) Peperoni (Bell peppers)See also:

Italian cuisine, Italian cuisine - Dishes and Recipes, Italian cuisine - Antipasti, Italian cuisine - Italian soup and sauce recipes, Italian cuisine - Italian Breads, Italian cuisine - Common Pizza recipes, Italian cuisine - Pasta varieties - over 650, Italian cuisine - Pasta dishes, Italian cuisine - Rice dishes, Italian cuisine - Italian Fish, Italian cuisine - Italian Meats, Italian cuisine - Italian Wine, Italian cuisine - Italian cheeses, Italian cuisine - Italian Desserts and pastry, Italian cuisine - Italian Coffee Caffè, Italian cuisine - Famous Italian dishes, Italian cuisine - Italian Cuisine Ingredients, Italian cuisine - Italian Herbs and Spices

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In American English, however, "biscuit" means a form of bread similar to a roll made with baking powder or baking soda as a rising agent rather than yeast (rolls made with yeast are often called "yeast rolls" to distinguish them, and biscuits, soda breads, and corn bread are sometimes referred to collectively as "quick bread"). Biscuits are a common feature of Southern U.S. cuisine, often made with buttermilk. This form of biscuit is also known as the "rubber biscuit", as alluded to on The Blues Brothers' Briefcase Full of BluesSee also:

Biscuit, Biscuit - British English meaning, Biscuit - Varieties, Biscuit - American English meaning, Biscuit - External link

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A special variation on det kolde bord is the Christmas lunch, a festive holiday cold table or smorgasbord, served during the holiday season. Groups of people (coworkers, members of clubs and organizations) generally hold their annual julefrokost on a Friday evening in a restaurant's private room. There is great demand for these rooms, and planning begins early in the year. The "lunch" may include music and dancing, and usually continues into the very early hours of the morning with plentiful drinking either on the premises or in after-hour bar tours. In the Copenhag ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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Danes do not eat out a lot, although this is also changing in recent times, especially in the bigger cities, and among younger and more affluent people. Eating out in restaurants is rather expensive. The expense is due in part to the country's high taxes, which are included in the cost of restaurant meals. Also included in the price are service tips and the good wages paid to staff, who are well-educated in their jobs. Because service tips are included, and wages paid to staff are good, it is not expected that one pays extra tip at the t ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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Literally translated, pålæg means "something laid on", and this something is generally laid on to a piece of buttered rye bread (rugbrød), a dense, black bread with many seeds. Pålæg then among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. This is essentially the base on which the art of the famous Danish open sandwich, smørrebrød is created: A slice or two of pålæg is placed on the buttered bread, and then pyntet (decorated) with ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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The traditional breakfast is buttered bread, Danish skæreost (slicing cheese), a buttery creamy white cheese (often Danish havarti or Danish tilsit), strawberry jam and a lot of coffee. Bread takes many forms: at breakfast it is most often a white bread known as franskbrød (French bread), rolls (boller, birkes, rundstykker) or croissants. The "Danish pastry", which is also eaten at breakfast, is called wienerbrød (Viennese bread) and it comes in many varieties. A festive breakfast ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

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The Danish kolde bord (translated, the cold table) corresponds to its Swedish counterpart, the smorgasbord (in Swedish, Smörgåsbord). It is usually served at lunch time. The cold table may be a buffet arrangement prepared away from the dining table, or more likely it will consist of the many and varied items being brought to the dining table and passed around family-style. As a first course (or first visit to the buffet table) one will in all likelihood eat pickled herring (marinerede sild), or another herring d ...

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Cuisine of Denmark, Cuisine of Denmark - Influence from abroad, Cuisine of Denmark - Eating out, Cuisine of Denmark - Breakfast Morgenmad, Cuisine of Denmark - Lunch Frokost, Cuisine of Denmark - Pålæg and smørrebrød, Cuisine of Denmark - Det kolde bord, Cuisine of Denmark - Christmas lunch the Julefrokost, Cuisine of Denmark - Dinner Aftensmad, Cuisine of Denmark - Welcome drink, Cuisine of Denmark - Appetizer, Cuisine of Denmark - Soups, Cuisine of Denmark - Main dishes Hovedretter, Cuisine of Denmark - Traditional main course dishes, Cuisine of Denmark - Vegetables salads, Cuisine of Denmark - The indispensable potato, Cuisine of Denmark - Sauces and condiments, Cuisine of Denmark - Dairy products and eggs, Cuisine of Denmark - Seasonings and herbs, Cuisine of Denmark - Fruit, Cuisine of Denmark - Drinks, Cuisine of Denmark - Desserts, Cuisine of Denmark - Baked goods, Cuisine of Denmark - Confections, Cuisine of Denmark - The new Danish cuisine

Read more here: » Cuisine of Denmark: Encyclopedia II - Cuisine of Denmark - Det kolde bord