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This is just a short description of my goals and reasons for this site.

Max M - Madhacker

My name is Max

I LOVE to cook, to read cookbooks and to read about cooking. I gulp down everything about background, theory, history literature and traditions. 

And oh yeah I really really like to eat food.

I am not a chef, but have been cooking since I was 10.

This is a parallel version of my danish site www.kvalimad.dk - which is probably the most popular food blog in Denmark with 3 million unique visitors a year. Out of a population of 5 million people. So most danes that cook most likely visit my site at least once a year.

I have made an english version because:

  • A lot of Danish expatriates and 2. and 3. generation emigrants use my danish site and struggle with the danish language and google translate. The english version makes it easier for this group.
  • I want to widen the scope of my site, and to tell the world about Danish food, and how we make it. And learn new things from people around the world.
  • English is a bigger audience. It is always nice for a writer to get read as much as possible.

Since the English site is based on the Danish site, you should probably know about my goals for the Danish site.

  • One goal is to have somewhere my kids, and other peoples children and teens can go and look for recipes for traditional danish food. Well other people are welcome to follow along too.
  • It would be a sad thing, if good food stops with my generation. Even though some believe that it already stopped with the previous generation. I don't believe that it is to late to save the culture of proper home cooked food. I will at least do everything in my power to revitalise it.
  • I want to share my experiences with other food geeks. I eksperiment a lot. With recipes, techniques and ingredients. Everything from brining, smoking, baking, roasting, grilling etc. I believe that if I find it interesting to experiment, and I get useful results from doing it, then there are probably more people that it interests too.

So, if you think that the content is all over the place, where it one side is very banale and on the other side is very technical, then that is why.

but I do hope that the content in time will bridge the gap between the two extremes.

I am not a native english speaker so I apologize for all my speling errors in advance.

Thank you for any nice words

I read everything on the site. Also all the nice words. 

As a matter of principle I only answer direct questions, to avoid the site being filled op with "Thank you/you are welcome" messages. it will boost my ego, but has nothing to do with food.

But even if I don't answer, they please me none the less. And are great motivation to continue. So keep it coming. And thanks in advance.

Document Actions

Thank You!!!!

Posted by Anonymous User at Feb 20, 2014 10:31 AM
Hello,

Just wanted to say a VERY big thank you for the BEST receipe site so far. It is easy to navigate and everything looks tempting to make. I will start with the danish pastry today. THANK YOU sir!

Your recipes

Posted by Anonymous User at Mar 16, 2014 01:04 AM
Thank you, I love your Danish pastries, Julinna

Your recipes

Posted by Anonymous User at May 23, 2014 04:04 PM
My uncle was from Denmark (I am Finnish) and I remember,as a child,when he would come and visit and always have those amazingly good Danish pastries,so was so happy to find your recipe here:)

Danish Træstammer – Tree Logs

Posted by Anonymous User at May 31, 2014 04:23 PM
Do you have a recipe for these?
Please email me at lclarke@buset-partners.com

Danish Træstammer – Tree Logs

Posted by Anonymous User at Jun 02, 2014 11:36 AM
The main thing is that the heavy brown dough is made with day old danish pastry (it is a cake made to reuse cakes that has not been sold.), mixed with raspberry jam and cocoa powder to the desired taste and consistency. A bit like the Cake Pops that are so modern these day.

There is no final recipe as it is made of leftovers, so you have to mix by taste.

Then they are covered in a thin layer of marzipan, and the ends are dipped in dark chocolate.

Thank You

Posted by Anonymous User at Jul 04, 2014 01:32 PM
Thank you. You have a great site and videos.

Marzipan

Posted by Anonymous User at Sep 16, 2014 03:42 PM
Just wanted to say a big thank you for the detailed homemade marzipan recipe. It helped big time. BTW, I usually use a sugar syrup that is boiled to 120c ('soft ball') and then add it to the almonds but then if the mixing is not thorough you can feel the sugar crystals...

Vanilliekage

Posted by Anonymous User at Oct 01, 2014 11:32 PM
Do you have an excellent version for this Christmas cookie? I could not find it in your recipes...maybe I was looking in the wrong section?...thanks! Just found your site and am anxious to try it out. Good going...!

Vanilliekage

Posted by maxm at Oct 02, 2014 08:14 AM
I assume you mean "Vanillekrans" (vanilla ring). No I don't have one online yet. Sorry.

But it is very common in Denmark. you can probably find a good one just by googling "vanillekrans" and then use google translate.

It is a very simple cookie to make.

Thank you

Posted by Anonymous User at Oct 31, 2014 10:19 PM
I found your site accidentally while searching Google for another recipe. I watched your video on making Fattigmann (Klejner). My Grandma made this for Christmas when I was very young. She gave up making it since it was too "puttery" to make. With your rhombus technique, I may give it a try. My ancestors are from Iceland, Denmark and Norway. I thank you from the bottom of my heart for this site. :)

email me

Posted by Anonymous User at Jan 14, 2015 09:54 PM
hey chef, love your recipes, how can I get in contact with you? email me at alex@pannacooking.com

email me

Posted by Anonymous User at Jan 15, 2015 11:38 AM
No thanks.

Tateletter

Posted by Anonymous User at Jan 18, 2015 03:56 PM
I live in Canada and we are unable to buy Tateletter here, do you have a recipe to make these little tart shells?

Tateletter

Posted by Anonymous User at Jan 19, 2015 09:19 AM
It is just regular puff pastry baked in a mold. They are usually kept hollow by filling them halfways with beans to prevent the bottom from rising. - max

Tateletter

Posted by Anonymous User at Aug 31, 2016 07:10 AM
I have found these at (gasp!) my local AZ Walmart in the frozen section. Truth. WTH?

This site is just fantastic!!

Posted by Anonymous User at Jan 22, 2015 09:32 PM
Just a small comment...I ADORE your site! I live in Bogota, Colombia (South America)and whenever I want the taste of something a little bit "different"...I just look at the recipes in the list and always find something to my liking. I just want to say many thanks!!!

Thank You!

Posted by Anonymous User at Feb 13, 2015 05:20 AM
Very happy to have found your site and videos!
Many thanks, Max!

Heidi
Vancouver, BC, CANADA

Excellent!!!

Posted by Anonymous User at Feb 14, 2015 08:30 PM
I am so grateful to have found your site. Your recipes are simple, delicious, and the instructional videos help so much!! Looking forward to trying more of your recipes. So far the Hollandaise Sauce and Almond Buns came out perfect! Trying the Chocolate Mouse next and confident will be equally delicious.

Thanks so much!!

Nancy Jacobs
Richmond, VA - USA

Thank You for a Great Site

Posted by Anonymous User at Mar 12, 2015 01:45 PM
Max,

I came across your blog while looking for sourdough starters. I really like your step by step directions, and making what seems complicated into an easier approach. Also, really, I like your voice and the way you explain things, and the fun aspect of your video. It is so nice to know you are cooking amazing things over in your beautiful Denmark while teaching your viewers the steps and techniques we can master.

So thank you so much, I have watched several of your other videos on the site and have written down recipes. I am starting this morning on those delicious orange-chocolate muffins. I have all the ingredients on hand.

Enjoy another day of cooking!

Greetings from a happy viewer in Chicago,

Lia

Thank you!

Posted by Anonymous User at Apr 05, 2015 05:23 AM
Hi Max, thank you thank you..... I came to your site trough the nordic nut bread (via ou tube) which I made and I am having it every morning :-). That is already a very big compliment!!! Ingrid

Marvelous Max

Posted by Anonymous User at May 09, 2015 03:27 PM
Thank you so much Max, what a marvelous website you have!!
We need more people like you to teach the young generation the traditional recipes.
Keep it going please.
Eman
 

Marvelous Max

Posted by Anonymous User at May 09, 2015 03:28 PM
Greetings from Manchester UK

Bread Video's

Posted by Anonymous User at Jun 04, 2015 11:08 AM
I have just found your site Via FaceBook bread Forum and wanted to tell you how impresssed I was by your videos. All of them are so clear and consise. Probably the best I have seen anywhere....thank you Max

Thank you!

Posted by Anonymous User at Jul 06, 2015 05:49 PM
Just found you through your bread kneading video on YouTube. Thank you so much - for a learner I found it invaluable and you have encouraged my 3 year old son to join in too. Thumbs up all round! I'm now going to look up your recipes and will enjoy cooking my way through. Thank you!

Thank you

Posted by Anonymous User at Aug 29, 2015 08:06 AM
Your site gives me happiness, thank you. I have recently returned from my first visit to Denmark and feel as if I have fallen in love with your country, so many good principles, values and hygger ☺. I have been baking at home for a long time now as there are very few bakeries in GB, and now I can bake Danish rye bread at home. Tak x

Site Update

Posted by Anonymous User at Oct 14, 2015 10:29 AM
Do you ever update this site anymore, or is it finished ?

I have been looking here for months now, and nothing new.

Site Update

Posted by Anonymous User at Oct 15, 2015 10:53 AM
It is certainly not finished. I am rewriting the software of the site to become massively better. When that is done I will make new recipes and translate the ones on my danish version as quickly as possible. That wait ia a pity, but I am a one man band. - max

Tak!

Posted by Anonymous User at Dec 13, 2015 03:22 PM
I live in Washington, DC. My mom is leaving for Denmark later today to visit her favorite cousin for his 75th. She came over in 1957 and we embrace our Danish heritage by cooking and baking as well other things like dancing around the Christmas tree. My children are now 23 and 21. Kirsten (love that Danish name) spent a whole day making several Danish cookies from my Mormor's recipes as we always do. I am so very grateful for your website! I completely enjoy seeing recipes that are not kept secret. I still have not made the Danish pastry but I plan to. Sharing our heritage and passing these down to our children and friends is exactly how the world should be! I wish I could visit you one day and thank you in person. My email is almandds@comcast.net. Kindest regards, Marina Alman

website

Posted by Anonymous User at Jan 11, 2016 09:17 PM
Enjoyed visiting. Very nice.

website

Posted by Anonymous User at Jan 11, 2016 09:17 PM
Enjoyed visiting. Very nice.

Ovens, transferring heat, making steam ...

Posted by Anonymous User at Feb 18, 2016 06:18 PM
I have been making bread quite regularly for the past 3-4 years. I saw the video Breadmaking #11 looking for ryndstykker. I read #9 about ovens. The information and it's presentation is just fantastic. I've learned quite a bit.

Your Danish speaking is clear enough that as a non-native speaker I could understand most of it. Your English writing is as good as many Americans.

Great to have you back!

Posted by Anonymous User at Mar 31, 2016 04:15 PM
Hi Max, I am Bill and I live outside of Philadelphia. I am a big fan of your site and teaching skills. You explain things so well and your recipes are not the ordinary.
So just a big thank for sharing your skill and knowledge in a very friendly and interesting way.
Best, Bill

Impressed by your videos and website

Posted by Anonymous User at Apr 08, 2016 06:29 AM
Hi Max,
Greetings from India!I also love to experiment with food and stick to traditional
foods.Landed in your video while researching for bread.In India my generation people will have bread only when we are sick and hospitalized, and bread is not home made it is brought from the bakery.Current generation Indians have bread for breakfast, snacks etc, so in my home my son wanted to eat bread and as novice I failed in baking bread so while researching I came across your you tube video and tried bread its outcome was phenomenal! Thank you for helping me serve home made bread for my family! Your explanations are crystal clear.Loved your voice.Keep up this good job!
Will try your Vegetarian recipes.
 

Thank you and you are brilliant

Posted by Anonymous User at May 26, 2016 12:13 AM
I just watched your kneading techniques on YouTube and it's the most brilliant I have seen. In true elegant Danish style you showed every steps very clearly.
Thanks a million

Forno Ovens

Posted by Anonymous User at Jul 31, 2016 05:04 PM
Hi Max, thanks for kneeding technics on Forno Oven site. I did not know about you until I watched your videos. You have a new fan!

Tomilee USA

Kismet from Porterville, California

Posted by Anonymous User at Aug 31, 2016 06:56 AM
I do not recall how I found your site on youtube but so glad I did. You are awesome! Much love and thank you for all your recipes,techniques and plain commentary that make it all possible! I am from an area in the USA that feeds the bulk of my beautiful country. You rock!

Thank you

Posted by Anonymous User at Oct 02, 2016 03:12 AM
My sisters and I were just in Denmark this summer for a family reunion of sorts. Our cousin made us very welcome in Bornhom and we loved the whole event. Jonna made some bread for me that was gluten free and it turns out it was your bread.
It simply changed my life. I am celiac so I missed bread. But now I can have the open face sandwhiches I grew up on. Thank you. I'm grateful.
Now if you can figure out how to make aebleskivers with no flour I'd be even more grateful.
please pardon any misspellings.
Thank you
Darlene

Thank you

Posted by Anonymous User at Oct 11, 2016 05:32 PM
Just use 1/2 potato or corn flower and 1/2 almond flour. - Max

Site Update - Any News ??

Posted by Anonymous User at Oct 29, 2016 11:29 AM
I asked you just over a year ago if the site was ever changed, and you mentioned you were re-writing the recipes from danish.

Any news as to when this might happen ?

Author: Eireann V.

Posted by Anonymous User at Nov 13, 2016 12:23 PM
Nice and useful videos. What mixer are you using for the dough? First time I saw a static mixer and turning bowl. Seems to be working very well for dough.

For comments better the name of the author than a subject.

Pancakes

Posted by Anonymous User at Nov 20, 2016 06:16 PM
My American Danish uncle used to make the best pancakes in the world - at least to my young taste buds! I think you have captured the taste and texture in the æbleskiver recipe.
So thank you very much!

Greetings from Greece

Posted by Anonymous User at Nov 26, 2016 07:58 PM
Hi Max!

Thanks for the awesome and very elaborate articles about how to work with various types of dough.

Congratulations are the least I can say! Take care!

Kostas

Mad

Posted by Anonymous User at Dec 20, 2016 03:13 AM
Super godt site. Som dansk Canadian , er jeg super glad for din site . Min Kone Elsker franskbrod. Er det fleste opkifter lavet I varm luft oven ?? . Ok mange tak God jul hilsen far cananad . Skal Christian

Greetings!

Posted by Anonymous User at Dec 26, 2016 04:04 PM
Hello Max, my sons and I really enjoy your YouTube videos and have made several things from it, recently aebelskivers. Your recipes are delicious please keep them coming! Happy New Year!
Ken

No Site Update

Posted by Anonymous User at Feb 22, 2017 09:57 AM
I asked you in Oct 2015 if the site was finished. Never any update or change. You said it was certainly not.
Again I asked in Oct 2016, and no reply and still no change or update.

I think you're 'flogging a dead horse' saying you're translating stuff.Just close it down and save people the effort of coming here day after day to absolutely no new recipes or content.
Subjects
Asian (12)
Baking (80)
Beverages (4)
Bread (34)
Breakfast (10)
Cake (65)
Dessert (38)
Dinner (48)
Fruit (7)
Lunch (19)
Meat (22)
Sauce (27)
Side dish (5)
Soup (10)
Sourdough (3)
Spice mix (4)
Starch (18)
Stock (10)
Vegetables (38)
Vegetarian (105)
 
 
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