/ck/ - Food & Cooking

>>4267442
Looking to get your home ec homework done here?

1200 calories on average

coconut water is stimulating and delicious. You make it by puncturing a green coconut and draining the juice.

Also when you say "raw" ingredients do you mean not cooked or unadulterated?

I'd say kombucha.

>>4267447
No, Although it might use it in a future dish.

>>4267451
I'm fine with calorie count, doesn't matter really, as long as the meal isn't wasted and the person is full and fit afterwards.

I suggest using guarana powder, (we could make this during morning prep and in between shifts restaurant wise) and mixing it with fresh juice, The type of juice however, is dependent upon the rest of the meal, I want full flavor effects.

>>4267454
yes, we cook everything within the restaurant (or at home i suppose) using fresh ingredients, if exotic fruit is used we still important and store it, (when i say fresh i mean it isn't frozen on the trip to us, its only chilled)

Now the question is, shall we go with a nice meaty meal? or focus on making a lite meal out of it?

>>4267458
>kombucha.
no alchol. Sorry.

we use Camellia leaves within the juice to accent its flavor, But the question is, which juice?

>unless someone of course has a better idea to wash down the main course.

>>4267470
Green juice, with celery, kale, granny smith apple and pineapple. Maybe berries.

>>4267479
Perfect choice and mixture. Spot on call anon!

Which berries and how large of a slice of pineapple? I'm guessing just enough to cause a slight change in taste to give it the tart taste as well as enhance the apply? but which berries... I have one in mind. but I wouldn't be sure how to utilize a date into a drink.

Sounds like you're making something wholly disgusting for picky deluded faggots to eat.

Pass

>>4267497
if you say so anon...


So I'm thinking calfs liver, but what to marinate it in.

>>4267503
http://www.food.com/recipe/spicy-steak-marinade-25452

found one, but need to alter it a bit...

1 cup fresh made mayonnaise (use correct serving size after creation)
[1/2 teaspoon of dry mustard powder, 2 table spoons of white vinegar, 1/4th teaspoon of sea salt, 2 cups of EVO oil, 2 eggs]
1/4 cup heavy cream
1/4 cup Bird's eye chili (minced)
1/4 cup green onions
2 tablespoons fresh lemon juice
1 tablespoon of lime juice
1 teaspoon dill weed
Salt and pepper to taste

>>4267494
I like blueberries, white grapes would be fine too. About a cup of pineapple. Dates would not impart too pleasant of a taste to the drink, I think.

Now we just need to make a side dish,

We have (spicy Liver) (tart/sweet juice)

Now we just need something that compliments the spice, Not sure if we should go with something mildly bitter, or ???

>>4267523
blueberries it is, its nice and mild, identifiable and we could use the coloring to make the juice more appealing. (with the garnish I think the subtle tea flavor with the juice should make a wonderful beverage)

Rice, the obvious choice, we can make it and season it however we want, although rather than bitter, mildly salty might be a better choice, pending how exactly we season it, and what type of rice we use

>>4267442
A spicy Ceviche should be the main course. After I have a bowl of ceviche I feel downright euphoric and as a post meal "drink" you serve the citrus juice as a shot (leche de tigre). Coconut milk was already suggested and would make a fine drink for during the meal. I dunno about side dishes though.

>>4267557
Plain white (sticky) rice with a bit of lemon juice to beef up the salt flavor? (kosher salt, maybe use a little MSG to blend in so the salt can become a distinctive flavor)

>>4267442

>2013
>people still think umami is a a thing

ishygddt

>>4267521
>make mayonnaise
>use whole eggs
Dis-fucking-gusting. I think a lot of people that dislike mayonnaise might only because mass-produced mayo is made with whole eggs rather than tasty, tasty yolk.
This is good if you're using a blender, but properly (and for best taste) use yolks only. I have many memories of my nan making mayonnaise by hand using yolk, an equal weight of lemon juice as yolk (vinegar is impermissible in nan's culture), salt, prepared mustard and olive oil. This old bitch, who'll be 105 this May, still makes it like this, by hand with no help.

Best damn mayonnaise you'll ever have, lemme tell you.

>>4267564
see
>>4267537
We have medium well cooked liver, (I'd likely place it along with the rice and have a well sized portion)

We already have a very strong blueberry drink that's comprised of a strong stimulant *we'd use two tablespoons into a 16 oz glass* with a light garnish to taste, freshly squeezed blueberry should taste rather fine, I suppose I'd add a little agave to the mix to ensure its nice and sweet, but distinctly tart) As for the side dish, rice obviously compliments the liver, since its easy to prepare, looks nice on a plate, expands in your stomach and we'd serve up a medium sized portion to accommodate a large sized portion of liver I suppose we should utilized snake root when cooking the rice, a small amount, but enough to make a noticeable impact

>>4267579
I suppose, But what would you do with the rest of the egg? use it with the rice for cooking?

we waste nothing in the kitchen, everything is utilized.

>>4267600
That being said, we also cook with rice with coca leaves, (steaming it i suppose)

And there we have it, a solid meal...

Just feels like something is missing or off though... what could it be anon?

A meal like this would keep someone awake and alert all day,

>>4267600
>>4267608
Well, nan often used the albumens for either meringues or other baking, as a binder for cigarres which is not a tobacco thing, but a dish of beef-and-lamb mince with onions, mint, salt and spices held together with albumen, wrapped in grape leaves and pickled in lemon brine before being grilled. She'd also freeze them in ice cube trays until they're ready to be used in one of those applications.

Oh, they can also be used as a thickener in chicken soup and I've seen her clarify stock with them, too. Chicken soup with albumens is a traditional easter food in Maronite culture. It's delicious. It just isn't easter without a bowl of that soup and a bit of lemon juice to add. So good.

>>4267765
>Thank you for the note.

How about using black boned chicken, and black boned chicken eggs when mixing up the rice, useing the left over albumens from the eggs to cook up the rice if we're gonna fry it?

I'd really rather not waste anything But i can't think of what to do with the albumens if we'd only be using the egg yokes for the mayo. (home made mayo would far outdue store bought and we could use an exact amount so we know how much we need per day (or when ordering) )

>>4267800
well I suppose that completes the meal.

Good job /ck/

plain or salted lassi as drink

no exceptions