AlaMoi

if "they" don't create something different, the marketing department would be SOL in the "new and better" department.

a primary identifier of Sicilian 'style' is a thick puffy crust - AP flour would be quite suitable for that. the square/rectangular shape is the second identifier, but that shape is not exclusive to Sicily. the island of Sicily itself has (at least) two major versions, and then there is the non-Italian New York Sicilian style. the toppings - especially the type of cheese - are the major distinguishing ingredients. just saying . . . from personal traveling/eating experiences....

this is a combination oven bottom / microwave on top - so it needs to not interfere with the upper door... the wedge idea would be perfect except for the interference. I have a couple rare earth magnets - they do have issues with being "too strong" for some purposes. the plan is to drill a hole not all the way thru and when I've got the thickness to pull power right, glue them in place. the other consideration to using magnets . . . tossing the gadget in the junk drawer produces one solid mass of stuck together junk....

there are seriously good advantages to "old school" . . .

"really good" salamanders are gas-fired with IR heating elements/surfaces. all the rest are poor-to-pseudo-acceptable substitutes. pretty much any countertop toaster can melt cheese coats over toast . . . heck, I do that with a microwave. pan-fry/toast the bread to pretty, 10-15 seconds in the M/W to melt the (interior) cheese = mega-kitchen hero.... well, per DW's opinion, but,,,, then again, she is a bit fussy.

the wall oven is a PITA broiler only because of the need to keep the top broiler elements on-and-glowing by a partially open door and a defeated 'door closed' switch. shortly I will be constructing a wood paddle with embedded magnet and 'heat protective wrap' to make that effort a mere 'use insert' I will probably make various "open door distances" to accommodate the differences of fish-pizza-steaks-chops. I have to say, adding a counter-top [anything] is also a pretty big issue. something like the vebledlem I would have to "sell" as a basement- dweller-hauled-out-for-special-use thing. my wall oven will do 550'F - pizza and Flamekuechen isn't an issue. the major 'failure' issue with novices is not allowing sufficient pre-heat time, imho.... recently did Berkshire pork chops at a broil - stunning stuff - so I'm thinking it's time to craft a duck soup solution to the wall oven quirks. btw, rewiring the door switch is one solution - just jumper / short it out - with modern idiot software, other solutions not really viable....

it's listed at 2000 watts - which is technically doable in a modern kitchen as most codes now require 20 amp circuits to the kitchen. there's also something funny about 'it's 220v they put a 110v plug on' - the physics of that don't work.... as I've delved into various reviews, it sorta' looks like the wall oven remains the best option . . . PITA and all...

.... busy researching . . . thanks all for the input!

@heidih yes - the (electric) broiler kicks / cycles on-off (hi-temp) if the door is shut. to get red glowing elements you have to prop open the door so it does not go "over temp" but the prop doohickey must also depress the door switch, because no elements will come on if the door is open... I don't get error codes, it just goes into "hot oven no broil" mode..... egads! there's a slew of models - which one do you have?

I find myself doing more broiling now-a-days. fish, pork chops, etc. using the wall oven, that involves propping the door open with a wad of alum foil that depresses the 'door closed' switch to keep the top elements broiling merrily away . . . do any of the new age countertop everything 'ovens' do a real broil? came across one - VBENLEM Salamander Broiler - which looks to do the deed but it has no doors/front/whatever. now....ok,,,, you broil, broiler makes smoke, door or no door the smoke is getting in the kitchen.... spatter is another 'no door' concern. methinks I'd really prefer a close oven style tho . . .

freeze the filling in portion size chunks. make the crust fresh when thawing the filling.... heat the thawed filling and/or use a parbaked crust. tried DIY chicken pot pies once - disastrous. apparently one needs a blast freezer ( at minus forty billion degrees....) to pull off that trick.

crepes are easy!

that's a homemade bin - 4' x 4' - also used for garden waste. search "composting barrels" on Amazon - big little horizontal vertical, and a few others.... one is just a std galvanized metal trash can with holes - very small footprint.

when the pots and pans are flying and there's no time . . . I cheat. a packet of McCormicks beef / brown gravy mixed with a packet of mushroom gravy. I keep dried morels - so usually I'll boil-then-steep a batch, let the mushroom liquor cool, use that vs. water. here's a trick for the mashed potato - make them up as usual (butter+milk..) stash them in a warm to hot oven (250-350) for 20-30 minutes. it does something akin to letting meat rest - really good results.

if you prep from fresh, put all your scraps in a bowl - at the end of the day take a pix. for a week. then compare the pix to the size of the composting 'bowl' "oh, that'll never work...." no one has brought up the energy required . . . a compost heap / half buried barrel . . . lots of room, no energy required....

haven't that brand of ripe greens in the store . . . will keep an eye out for them.

search "bourbon braised beef" lots of stuff....

did similar - but the counter pump 'leaked' air and the soap drained back . . .

some - but not all - chemicals used in 'less than organic' are detectable. and in fact some 'converting' companies that advertise their products as 'organic' do routinely test as 'proof of claim' all that said..... if one researches what chemicals/pesticides/etc USDA allows to be used under the guise of "organic" - one will be severely disappointed. btw#2: "organic seafood" - total bogus claims. there is no industry nor legal definition for 'organic fish' btw#3: bottled water labeled "organic and gluten free" - well,,,,

my german is just fine, thank you for the insult. I'm done.

not struggling with anything. the link cited says the Mettwurst types and Knackwurst types "Sie wird in der Regel jedoch nicht als "Braunschweiger" bezeichnet. " they are as a rule however not designated as "Braunschwiger" so call it whatever you like - but the people who wrote the link apparently don't call the Mettwurst style Braunschweiger.

from the link: streichfähige geräucherte Mettwurst... Aber auch die Knackwurst, eine feinere helle Streichwurst... and then..... Sie wird in der Regel jedoch nicht als "Braunschweiger" bezeichnet.

uhmmm, having spend time in Braunscwheig . . . I don't agree, except to agree every corner butcher does his own version . . .

one generally accepted idea is: Braunschweiger is smoked liverwurst around here various brands - some national, some local - have different consistencies, and of course slightly different taste. our Federal minions, who have little to do other than nothing, do not distinguish: https://www.law.cornell.edu/cfr/text/9/319.182 one of the favorites while growing up: Oscar Meyer used to produce a "Sandwich Spread" (discontinued) which had 'other stuff' ala what Norm mentioned above. and , , , kids be funny. liverwurst & onion sandwich is a fav for me; the kids absolutely hated it . . . until age 40+/- was visiting . . . opened the fridge and there was a chunk of liverwurst. almost fell over . . .

DW had never had tapenade pre-(early days) - presuming it's 'good stuff' people either take to it or gag at it....