Knowledge / Novelty
& Oblivion

PAGES: 640
IN_PROGRESS: Y
SERIES: Hierachy
GENRE: Scifi
LINK: https://www.librarything.com/work/29563767/t/The-Will-of-the-Many

Initially ambivalent towards the prose, I pressed on curious about the story. Then I became absorbed by the narrative, and any thoughts concerning the prose disappeared.

PAGES: 462
SERIES: Teixcalaan
GENRE: Scifi
READ: Y
LINK: https://www.librarything.com/work/21852517/t/A-Memory-Called-Empire

A slow burn, but picked up steadily. Quietly enjoyable.

PAGES: 496
IN_PROGRESS: Y
SERIES: Teixcalaan
GENRE: Scifi
LINK: https://www.librarything.com/work/23342757/t/A-Desolation-Called-Peace

So far so good though I'm a little less interested in aliens.

PAGES: 512
SERIES: The Broken Earth
GENRE: Scifi
READ: Y
LINK: https://www.librarything.com/work/14231634/t/The-Fifth-Season

This was a book to read while I waited for the next book in another series to shortly arrive. I figured if I wasn't invested by the time the book arrived, I could just abandon it for another time. I not only finished Fifth Season quickly—as one who reads nothing quickly—but also finished the other two books in the series. This one was the best of the three.

PAGES: 433
SERIES: The Broken Earth
GENRE: Scifi
READ: Y
LINK: https://www.librarything.com/work/16518639/t/The-Obelisk-Gate

Interesting, not as enthralling as the first.

PAGES: 464
SERIES: The Broken Earth
GENRE: Scifi
READ: Y
LINK: https://www.librarything.com/work/18793407/t/The-Stone-Sky

This one was more difficult to get through.

PAGES: 264
GENRE: British Literature
LINK: https://www.librarything.com/work/3035/t/The-Remains-of-the-Day

I didn't realise how short it is. That will move it up the to-read list.

PAGES: 565
GENRE: Argentine Literature
LINK: https://www.librarything.com/work/25106/t/Jorge-Luis-Borges-Collected-Fictions

Excited to meander through this one.

CUSTOM_ID: Dipping_Sauce

This is a dipping sauce for Wontons if you don't want it with soup.

Needs

• 1 tsp sugar
• 1 Tbsp hot water
• 2 Tbsp soy sauce
• 1 tsp black vinegar
• 1 tsp chilli oil¹²
• 1 tsp garlic minced
• 1 tsp toasted sesame seeds
• 1 tsp sesame oil

How

• Dissolve sugar in the water
• Add and mix everything else to this
• Bob's your uncle.

CUSTOM_ID: steamed_chicken_mushroom
SOURCE-URL: https://iswanting.com/tender-steamed-chicken-with-shiitake-mushrooms/

• Soak dried shiitake mushrooms in cold water
  • Let sit for a few hours.
• Marinate chicken thighs
  • Salt
  • Soy sauce
  • Shaoxing
  • White pepper
  • Ginger
  • Corn starch
  • Oil
  • Add drained mushrooms to chicken and mix well
  • Marinate for an hour or overnight.
• Add mixture evenly to shallow steaming dish
• Steam for 15 minutes or until cooked.
• Serve with jus over rice topped with chopped shallots.

SOURCE-URL: https://feedthepudge.com/vietnamese-chicken-ragu-ragu-ga/
CUSTOM_ID: Ragu_Ga
VIDEO: TikTok: feedthepudge

A bit concerned about the salt content, but lets find out!

[2025-06-23 Mon] Salt was OK. Taste was subtle. Might switch bone-in Chicken for something easier to handle. Maybe Pork rashers? Otherwise it was fine and everyone ate it. I added a cornstarch slurry, but not enough to really thicken it. I used a whole tube of tomato paste which I think was maybe a bit more than the 3 Tbsps. Drowned the rice in the sauce. That was OK, but not what I'm used to.

[2025-07-07 Mon] Made it yesterday with pork belly. It worked perfectly fine. Should this now be Ragu Heo? (If ga is chicken, then is heo pork? Technically Thịt heo is pork (Meat pig) and Thịt ga is chicken.)

Needs

• 1kg Chicken Quarters
• 3 Large Potatoes
• 2 Large Carrots

Marinade

• 1 Tbsp Fish Sauce
• 1⁄2 Tbsp Sugar
• 1⁄2 Tbsp Chicken Bouillon
• 1 Tbsp Oil
• Pepper

Stew

• 1L Chicken stock
• 1 Yellow Onion
• 1 Tbsp Minced Garlic
• 3 Tbsp Tomato Paste
• 2 Tbsp Fish Sauce
• 1 Tbsp Chicken Bouillon
• 1 Tbsp Sugar
• 1 Tbsp Butter
• Salt and Pepper
• 2 Bay leaves

Garnish

• Shallots

Prep

• Peel and cut carrots and potato into 2″ pieces
• Peel onion and roughly chop. Finely cut shallots to use as a garnish later
• Mince garlic
• Using a cleaver, cut chicken quarters into 2″ pieces. Trim away excess fat and set aside
• Combine fish sauce, sugar, chicken bouillon, oil, and pepper in a mixing bowl. Marinade chicken for 30 minutes

How

• To a big pot on medium-high heat, add a splash of oil. Brown marinated chicken on both sides for 1-2 minutes. Remove the chicken from the pot
• Deglaze the pot with a knob of butter, and then sauté onions for 1 minute. Add minced garlic and cook for another minute or until fragrant. Add tomato paste, and continue to cook for another minute
• Add chicken back to the pot and mix well, ensuring chicken is fully coated with the tomato paste
• Add carrots and potato to the pot. Season with fish sauce, sugar, and chicken bouillon. Add enough stock to cover half the ingredients, and add bay leaves.
• Bring up to a boil, reduce the heat, and let simmer covered with a slight crack for 20-25 minutes or until chicken is cooked through and veggies are fork tender, then add salt and pepper to taste

Serve over rice, adding a healthy amount of the sauce over everything, and top with shallots.

SOURCE-URL: https://www.recipetineats.com/baked-mac-and-cheese/
CUSTOM_ID: Mac_N_Cheese

[2025-07-22 Tue] Check if it requires salt before serving. Maybe consider adding bacon for saltiness?

Use whatever cheese works for you.

Video: Recipetineats/baked-mac-and-cheese

Needs

• 250g / 8 oz macaroni (elbow pasta)
• 1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping

• 2/3 cup panko breadcrumbs
• 2 tbsp (30g) unsalted butter melted
• 1/4 tsp salt

Sauce

• 4 tbsp (60g) unsalted butter
• 1/3 cup flour , plain / all purpose
• 3 cups milk , warmed (low or full fat)
• 2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby)
• 1 cup freshly shredded mozzarella cheese , or more other cheese of choice
• 3/4 tsp salt

Seasonings

• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder

Instructions

• Pasta:
  • Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
  • Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce¹³
• Topping:
  • Mix together topping. Set aside.
• Sauce:
  • Preheat oven to 180°C/350°F (all oven types).
  • Make roux: In a large saucepan or in an ovenproof skillet (I use my 26cm/9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
  • Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
  • Add Seasonings: Mix in salt and seasonings.
  • Thicken sauce: Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
  • Add cheese: Remove from stove, add cheese and stir - cheese doesn't need to melt completely.
  • Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).
• Assembling:
  • Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish . Sprinkle with breadcrumb topping.
  • Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
  • Serve: Serve immediately! I sprinkled mine with a bit of fresh parsley. See notes for best make-ahead method.

SOURCE-URL: https://www.simplyrecipes.com/recipes/pasta_puttanesca

Spaghetti is the traditional pasta for this recipe, but any kind of pasta will work.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, finely chopped
• 3 to 4 canned anchovies, chopped
• 2 tablespoons tomato paste
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons dried oregano
• 2 tablespoons small (non-pariel) capers
• 3/4 cup (95g) pitted olives (black or green), roughly chopped
• 1 pound spaghetti, linguine, or fettuccine
• Salt
• Extra virgin olive oil, for drizzling
• 1/4 cup chopped fresh parsley

How

• Heat the pasta water:
  • Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). While the water is heating, start making the sauce.
• Cook the onions, anchovies, garlic:
  • Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they're soft and translucent, about 4 to 5 minutes.
  • While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can.
  • Add the finely chopped garlic and cook another minute.
• Make the sauce:
  • Mix in the tomato paste and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes.
• Cook the spaghetti:
  • When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm. Before draining, save about 1/2 cup of the pasta cooking water to add back later, if needed.
• Finish the sauce:
  • Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.
• Serve:
  • Drain the pasta and put in a large bowl. If you want, mix a little olive oil into the pasta so the pasta doesn't stick together.
  • Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.

• Lazy” is a relative term, but this rich meaty sauce is a combination of pork and beef that’s simmered until tender and shreddable. There’s no soffrito to chop and fry, no need to brown the meat and no deglazing: This sugo comes together easily and offers a big reward.
• https://www.youtube.com/watch?v=DCWtryIip9w

Ingredients

• 2(28-ounce) cans whole tomatoes, preferably San Marzano
• ⅓cup extra-virgin olive oil
• ½cup tomato paste
• 1large pinch crushed red pepper
• 1cup dry red or white wine
• 2pounds bone-in pork shoulder, cut into 1-pound pieces, salted in advance (see Tip)
• 2pounds beef shank or osso buco (about 2 large pieces), salted in advance (see Tip)
• 2yellow onions, peeled and halved lengthwise through the root
• 4garlic cloves, thinly sliced
• 1 or 2Parmesan rinds
• 2bay leaves
• Kosher salt (such as Diamond Crystal)
• Freshly ground black pepper
• 1 to 2tablespoons sugar (optional)

How

• Pour the tomatoes into a large bowl and use your hands to thoroughly crush them (have some fun!). Pour 1¼ cups water into the cans and swirl to rinse any remaining juice off the sides. Add the water to the crushed tomatoes and set aside.
• Set a large nonreactive Dutch oven over medium heat. Add the oil and tomato paste. Cook, gently breaking up the paste with a wooden spoon, until the oil turns uniformly orange, about 3 minutes. Stir in the red pepper and wine, and simmer for 2 minutes. Add the crushed tomatoes, pork, beef shank, onions, garlic, Parmesan rinds and bay leaves. Season generously with salt and black pepper, increase the heat to medium-high and, stirring regularly, bring the sauce to a simmer.
• Partly cover the pot and reduce the heat to keep the sauce at a gentle simmer. Stir and scrape occasionally to prevent scorching, especially in the center of the pot, where the meat is most likely to stick. Cook until both the beef and the pork are falling off the bone, about 3½ hours for the beef, and 4½ hours for the pork, depending on the size of the pieces of meat. As the meat is cooked, use tongs or a slotted spoon to remove it from the sauce and set aside.
• Once all the meat is cooked, turn off the heat and remove and discard the onions, Parmesan rinds and bay leaves from the sauce. Once the meat is cool enough to handle, pick through it and discard the bones, gristle and soft fat clumps, reserving the cartilaginous bits and hard fat strips. Use forks or your hands to shred the meat and return it to the sauce. Very finely chop the cartilaginous bits (they will add body!) from the shank and any kind of hard fat (it will add so much texture and flavor!) from the pork and return it to the sauce.
• Return the sauce to a simmer and adjust the seasoning with salt, black pepper and sugar if needed. Cook until the flavors have melded and the sauce has reduced to your desired thickness, another 20 to 30 minutes.
• Cover and refrigerate leftovers for up to 1 week or freeze in an airtight container for up to 6 months. Return to a boil before serving.

Tips

• To make pasta al sugo, for each serving, cook 3½ ounces of dried pasta in a pot of boiling salted water. Meanwhile, in a nonreactive sauce pan, bring ¾ cup of sauce per serving to a simmer. Add the cooked pasta to the pan of sauce, along with 1 tablespoon unsalted butter and a generous palmful of freshly grated Parmesan per serving. If the sauce clings too tightly to the pasta, loosen it with a few tablespoons of pasta cooking water (use tap water if you are worried things will get too salty) and simmer, swirling and tossing, until the sauce glossily and evenly coats the pasta. If the sauce is too watery, turn the heat up and reduce it a bit, stirring and swirling constantly until the sauce clings to the pasta. Serve immediately with more Parmesan.
• When possible, season meat in advance of cooking so that salt has time to penetrate, enhance flavor, and — if done early enough — tenderize. In terms of timing, any time is better than none, and more is better than some, up to about 48 hours.

SOURCE-URL: https://youtu.be/SsUGomHw85o
CUSTOM_ID: Carbonara

"The way I make it takes a bit too long for what it is. Likely I'm just not great at it."

Ingredients

• eggs
• guanciale (pancetta sub)
• pepper
• pecorino romano + grana padano
• spaghetti

Instructions

• prep guanciale (cut rind remove pepper, cube)
• throw guanciale into pan, render fat and crisp
• separate, discarding whites, and beat egg yokes
• grate cheeses + some for topping
• add yokes to cheeses and add generous amount of cracked black pepper
• separate remaining fat and cooked guanciale set both aside.
• boil water for pasta (no salt yet)
• add a decent amount of rendered fat to yoke mixture and whisk
• add some boiling water to beaten yokes continue whisking.¹⁴
• add salt to the boiling water and cook pasta (don't empty water when done)
• add pasta to mixture and toss.
• toss/mix pasta mixture over the boiling water to help the mixture become creamy.¹⁵
• add guanciale to mixture.
• add a little pasta water to mixture if required/desired consistency not met.
• add additional cracked pepper as desired.
• plate: pasta first, then top with sauce, guanciale, cheese, and pepper.

CUSTOM_ID: Chicken_Krapow

"It can be a little dry, and or a little salty if you aren't careful. Hard to make saucy for those expecting it to be."

Ingredients

• 500g chicken mince
• 1 egg per person (if having eggs)
• 1 large red chilli
• 3 garlic cloves
• Veges
• 1 Tbsp oyster sauce
• 2 Tbsp fish sauce
• 2 tsp sugar
• 1 Tbsp water
• 2 tsp cornstarch
• 1 tsp chicken bouillon
• Splash dark soy sauce

Preparation

• Chop garlic, chilli, and place together
• Prep Veg.
• Mix couple tsp cornstarch into a bowl with 1/4 cup water, add oyster sauce, bouillon, and mix well then add chicken mince and mix it all well.
• Combine fish sauce, sugar, (ok and another Tbsp Oyster sauce) and water.

Cooking

• Fry the eggs
• Cook mince mix until nearly done, then add the garlic and chillies.
• Cook veg and set aside
• Add fish sauce and sugar to mince
• Cook for another few minutes mixing and breaking it up while ensuring it doesn’t dry out.¹⁶
• Add a splash of dark soy for colour.
• Add veg
• Serve with the fried eggs on top!

source-url: https://mykoreankitchen.com/jeyuk-bokkeum-korean-spicy-pork-stir-fry/
servings: 4
prep-time: 25 min
cook-time: 15 min
ready-in: 40 min
CUSTOM_ID: Chilli_Pork

"Seemed easy and the ingredients are always on hand. The fatty pork is not liked by one of our number so this doesn't get made as much."

Ingredients

• 800g pork belly cut into bite size pieces
• Whatever veg you're adding.

Marinade (mix thoroughly)

• 3 Tbsp gochujang
• 2 Tbsp soy sauce
• 1 1/2 Tbsp sugar
• 1 Tbsp minced ginger
• 1 Tbsp minced garlic
• 2 Tbsp rice wine
• 1 tsp chilli flakes
• 1 red apple minced
• 1 brown onion minced
• 4 sprinkles of ground black pepper

Directions

• Put the meat in a big bowl, add the marinade, mix, then marinate for 30 mins or more (or less).¹⁷
• Cook the veg, then set aside to add last. Heat the wok nice and hot, then add the oil and the marinated pork. Cook on high until halfway cooked then reduce heat to medium, and stir occasionally until cooked. Add the veg to wok and mix.
• Serve over rice.

• Cache is predominantly pronounced Kash in America and Britain, and Kaysh in Australia.
  • Forums/Whirlpool/Archive: Pronounciation of Cache
  • Cambridge Dictionary: Cache

Coined by Carl Jung (Ancient Greek: ἐναντίος, romanized: enantios – "opposite" and δρόμος, dromos – "running course") to mean:

"the emergence of the unconscious opposite in the course of time."

In a nutshell extremes are opposed in nature in order to restore balance. In our conscious life this means a tendency over time to validate the rising counterposition, or opposite, of any dominating extreme or one-sided force. Interestingly the I Ching has a similar idea where…

"…yang lines become yin when they have reached their extreme, and vice versa."

See Wikipedia/Enantiodromia

• "a piece of writing, speech, etc. that praises someone or something"
• Plural Encomia
  • Cambridge Dictionary

"Numismatics is the study or collection of currency, including coins, tokens, paper money, medals, and related objects."

Specifically, a numismatist is a well-informed collector of coins; whereas a notaphilist is a "collector of banknotes or paper money, particularly as a hobby."

See Wikipedia/Numismatics

Solomon saith: There is no new thing upon the earth. So that as Plato had an imagination, that all knowledge was but remembrance; so Solomon giveth his sentence, that all novelty is but oblivion. —Francis Bacon: Essays, LVIII¹⁸

My question: What is novelty? What is Oblivion? Novelty is the new experience, and the recognition thereof. Oblivion is a return to nothingness. Therefore novelty is the vision, the reflection, the recognition of nothingness; it is the glimpse of the self that lies beyond.

Further, to say something is new is to say it has not been conceptualised before. So knowledge is something 'new', yet Plato notes it is only reference, and therefore not new.

Oblivion can also take the meaning of being unaware, in which case novelty is the reflection of our limited consciousness.

"The company I founded, Autodesk, Inc., had achieved a commanding position in its industry, enriching me beyond the bounds of even my perfervid imagination." —The Hacker's Diet

"Extremely ardent, enthusiastic, or zealous" —Dictionary.com

• Prooimion (προοίμιον): “opening, introduction; in epic poems, proëm, preamble; in speeches, exordium; metaphorically used of any prelude or beginning”.
  • See Beer/Prooimion or Thoughtco/Exordium

From Latin. In English Valediction, or "To say farewell", especially a word or phrase used to end a letter or message, or a speech made at a farewell. It's counterpart is the Salutation.

Example:

• "Yours aye" is a Scottish expression meaning "Yours always", still commonly used as a valediction to end written correspondence in the Royal Navy and British Army, and occasionally used by sailors or people working in a maritime context. It is commonly used in the Royal Australian Navy as a sign-off in written communication such as emails.

See Wikipedia/Valediction

Yes this may be a tenuous example, but hey it's what came to mind, and is worth a moments reflection.

…is a concept from ancient Chinese philosophy that literally means not-acting or non-doing, variously interpreted and translated as actionlessness, inaction, or effortless action.

In fact, I think Linus's cleverest and most consequential hack was not the construction of the Linux kernel itself, but rather his invention of the Linux development model. When I expressed this opinion in his presence once, he smiled and quietly repeated something he has often said: ``I'm basically a very lazy person who likes to get credit for things other people actually do.'' Lazy like a fox. Or, as Robert Heinlein famously wrote of one of his characters, too lazy to fail.

• Wikipedia/Wu Wei
• The Cathedral and the Bazaar/The Importance of Having Users

• M-y to access the kill-ring.

• C-c C-x f to add a footnote or other things depending on cursor position. Or use C-u C-c C-x f to give a menu to manipulate footnotes.

• C-c C-z add note without changing status of agenda items. Also add a log to org files.

You can use avy to switch to a specific place, on the screen, regardless of window.

• ctX change to X cfX change to and including X.

• Under headings text-decoration-line: underline; and text-decoration-skip-ink: auto; to have a nice short underline. If you want a horizontal rule you can use border-bottom: 1px solid #ccc; with padding: .05em;.

• evil-mode can't do a search and delete of whole lines easily. In vim you can :%g/term/d and delete all lines containing term. For this you can use M-x kill-matching-lines though it will take cursor position into consideration. You can also convert a C-s consult-line into an C-c e embark-act to B embark-become to then f flush-lines to delete the selection! Emacs you kitchen sink you!

• d0 delete back to start of line.

• C-x 8 for diacriticals, and also emojis (lol). C-x 8 ' e for an é. C-x 8 " e for ë.

• The command M-x diff-buffer-with-file compares a specified buffer with its corresponding file. This shows you what changes you would make to the file if you save the buffer. See GNU.org/Comparing-Files

• On a heading C-c C-c to edit tags. This is the same as C-c C-q.

  See GNU/Org/Setting Tags

• g for access to evil mode stuff including rot (?).

• https://emacsdocs.org/docs/org/HTML-doctypes

• M-g a consult-org-agenda Use this to quickly find an Agenda file heading to edit or add to.

• M-s o occurs or M-x list-matching-lines to find and collate what's found. You can also edit the buffer using things like the usual substitution :%s/term/new/.

• Footnotes printing on a separate line?

  Try: .footpara { display: inline; }

• C-c ! to insert an inactive

gsettings set org.gnome.desktop.sound allow-volume-above-100-percent true

Link

• https://sudoscience.blog/2024/03/05/go-over-100-volume-in-gnome-with-one-terminal-command/

Select the area using C-v S-i then add the numbers C-u C-x r N

• Link

• Internal links jump to specific heading, line number, or search query.

  Use a double colon after a link followed by one of the above.

  See Search Options

• C-c ' on the setupfile line to go to it.

• add #+TOC: headlines 1 local under a section heading to add a toc for that section.
  • https://orgmode.org/manual/Table-of-Contents.html

• Use m markers to quickly return to places. ma mb etc to mark (mA etc for global marks. M-g m and M-g k for consult-mark local and global respectively), and 'a 'b to go to the line containing the mark. `a `b to go directly to the position of the mark. ` is on [num] z.

• C-h v for org-html-preamble-format variable:

  %t stands for the title.
  %s stands for the subtitle.
  %a stands for the author’s name.
  %e stands for the author’s email.
  %d stands for the date.
  %c will be replaced by ‘org-html-creator-string’.
  %v will be replaced by ‘org-html-validation-link’.
  %T will be replaced by the export time.
  %C will be replaced by the last modification time.
  
  If you need to use a “%” character, you need to escape it like that: “%%”.
  

  See Jeffkreeftmeijer/Pre(Post)ambles

• C-x C-v Return (Re)Open file, defaults to current file. Also revert-buffer Reopen buffer as on file.

%s/Match.*/

M-x reverse region after selection

• Link

• C-c C-x p set properties.

Adds a scroll. May also need to edit table css to add width: max-content.

#+begin_export html
<div style="overflow-x:auto;">
#+end_export

• https://www.w3schools.com/howto/howto_css_table_responsive.asp

By default org-startup-folded is set to showeverything which prevents folding of sections on startup. Change to 'nofold to allow customisation by either properties for individual sections or default file expansion. Additionally you can set the default folding for individual files using #+startup:.

(setq org-startup-folded 'nofold)

• https://stefantalpalaru.wordpress.com/2025/02/27/org-mode-visibility/
• https://orgmode.org/manual/Initial-visibility.html