Chef

¶* The Book of Tasty and Healthy Food (USSR)
https://en.wikipedia.org/wiki/The_Book_of_Tasty_and_Healthy_Food
"""
(Книга о вкусной и здоровой пище, Kniga o vkusnoi i zdorovoi pishche) is a Russian cookbook written by scientists from the Institute of Nutrition of the Academy of Medical Sciences of the USSR. The cookbook was first published in 1939, and a further edition was published in 1952.[citation needed] An English translation (by Boris Ushumirskiy) appeared in 2012.[1]
"""
https://en.wikipedia.org/wiki/Soviet_cuisine !!!!!!
https://www.amazon.com/Book-Tasty-Healthy-Food-Cookbook/dp/0615691358/ref=sr_1_1?s=books&ie=UTF8&qid=1406480737&sr=1-1&keywords=book+of+tasty+and+healthy+food
----------------
reactionary but sometimes on point review
https://www.calvertjournal.com/articles/show/1746/soviet-kitchen-culinary-tour-of-stalins-iconic-cookbook

¶* Slovenian recipe book (for EU presidency)
https://slovenian-presidency.consilium.europa.eu/media/otaahxzq/the-slovenian-presidency-recipe-book.pdf
(politically tainted, but culinary a nice project)
#antiright #patterns ... morajo ufurat pri vseh priložnostih svojo ideologijo, tudi vstopni tekst ...


<------------------- (new) BOOKS ↑

¶R— venison goulash / stew

20211224
grill meat, 10min. temp remove water if needed.
add onion to glass.
1 min aromatics: garlic, juniper, etc
add 

¶[a!!!] BALKAN/SLO/R— Čevapčiči (v ponvi!)

MASA
* mešano gov/svin faširanje
* na 1kg dodaš 1 jajce, nekaj drobtin za vezivo, ene 8% res sesekljane/pasirane čebule
* plusmin vsega po 15g soli, črnega popra, pekoče paprike, olja, piva
* če niso čvrsti lah dodaš še mal drobtin

PEČENJE (PONEV!)
* ko so skor narejeni jih mal poškropiš s pivo enkrat al dvakrat, ne pa jih utopit če je plata

¶[a!!!] D/R— Spinach + Chili + Olive oil + Sesame (pasta/gnocchi)

(via canaries)

¶[a!!] R/VEG— Blue-cheese sauce on gnocchi

* cream
* some butter
* ###

¶R— Spinach pancakes (green!)

20220814
* made from green cheese+spinach sauce:
    the cheese seemed important (1:3 in weight to spinach)
* added:
    3 eggs (about 1:1 to above), very well whisked
* second try, added:
    some flour and milk
    (they were fine, maybe less "charismatic")

¶[a!!] R/VEG— Simple thai noodles (oil, garlic, vinegar+honey)

"""
i just redid the thai noodles thing, just cooked thin + fat both,
fried some vegs + garlic,
vinegar+honey+oil over
it's really a viable dish
"""

¶[m!!!**] SOURCE— "+++ baking" file

this is the holee grail :D
bread/kruh, cakes/torte, etc!

¶R/BAKING— CUBA CAKE (GENERAL)

problem:
    baking in gas

* no:
    oil → butter
    milk? → ###
    yeast → baking soda
    nuts → ###
* can use:
    * green bananas / bananas
    * coconuts, coconut milk
    * different fruits:
        * guayaba!
        * ###
    * ###

when:
    * you just got eggs. some are broken.
    * ###

order:
    * separate eggs
    * yellow + oil + vanilla + sugar
    * beat in flour
    * beat in whites
??:
    * salt


want to separate whites & yellows

https://jacksonsjob.com/classic-sponge-cake-with-oil/
"""
In a large bowl:

• beat eggs, oil, and vanilla until smooth.  
• Beat in sugar.  
• Add flour mixture:

and beat until you no longer see lumps, about 1 minute.  
Batter will be thin.  Pour into prepared pan.
"""

¶BAKING— CUBA CAKE #1

no scale ... cup→g

oil ... 220g
honey ... 335g
flour ... 115g
sugar ... 200g

_________________ ingredients (cups)

1) SEPARATE
4-6 x eggs ........ 350g ... $250

2) GO YELLOW
(half) 0.7 x sugar ... 150g ... $50
(all) 1.2 x soy oil ... 250g ... $200:
    ↑ can be far less! was very oily & impacted taste

3) ADD ALL, IN BIG
0.7 x sugar ... 150g ... $50
2 x flour ... 300g ... $150:
    ↑ was probably ~100g more and could be even more!
baking powder ... 8g  ... X
salt ... 5g ... X:
    ↑ make sure to grind (two spoons)

4) (EXTRA ON TOP)
honey ... 20g ... $20
coco water ... ~100g ... $30

=== $850
=== ~1300g (wow!)


_________________ go

* preheat oven ~180C

* separate eggs:
    → yolks
    → whites→snow (approx)

* prepare powder:
    Stir together flour + baking powder + salt
    "sieve"/"sift" flour (anti-curdles)

* mix:
    yolks
        + vanilij prah
        + 50% sugar
        * butter / oil (~80% per weight)
    + rest of sugar + flour
    + egg snow
    + baking powder (at end!)
    --------------
    → cast
    → cover:
        * honey (will sink in a good way!)
        * chocolate powder (great crust!)
        * bit of rum
        * coconut
    → can mix a bit (for pattern!)


______________ PLANNED BAKE

~50 min @160
~10 min @190


______________ REAL...

* add 1/2 cup coconut milk
* sprinkle some coconut and a spoon honey on top

* oven goes off below "180" and sets to click at "210"
* 2100 started at click: .........................................................................  T+0
    ("preheated" but didn't seem really properly so, after opening it up, but whatever)
* 2130 alarm
* 2145 (it rose a bit), (moved to 220 so it was stable))
* 2200 still baking .................................................................................1 hour
* 2210 increased to "250"
* ~2220 smelled something, TOOK OUT........................................ 20min

So:
    * it rose quite a bit
    * chinese stick test was good:
        (go in, nothing should stick)
    * left covered outside, for ~30min
    * uncovered and de-modelled:
        cut around a few times with knife (nothing sticked)
        knocked a few times
        wham! into plate
    * perfect
    * tried: very moist, very nice

¶BAKING— CUBA CAKE #2 (Simplification + Yoghurt)

20230401:
    2015 started, oven on, reading ................. 15min study
    2030 going for it ........................................ 30min make
    2100 cake in the oven ........................................................................................................ T+0
        .................................................................... washing dishes 10min
        making caldo:
            chorizo (300cup! smells nice), 300g beans (when dry), 3 peppers, big tomato, onion
    2130 all done:
        ...................................................................5min problem (gas oven was off, as i was making caldo)
            was "270" now on "210"
    2225 moved to "250" (flat), as doesn't look close  ..............................................................T+1h25
    2240 smelled something nice, moved to "260" ...................................................................T+1h40
    ??? (not written) probably ~2250 out .......................................................................................?? T+1h50

——— reading

https://www.thekitchn.com/yogurt-and-honey-olive-oil-cake-243284
looks good

https://www.keepingitsimpleblog.com/food/honey-yogurt-cake-ciambella-yogurt-cake/
amazing photo/decoration
-------------------------
also great GLAZE recipe:
"""

• 1 cup powdered sugar
• 1 tbsp Whole Milk Stonyfield Greek yogurt
• 1 tbsp lemon juice
• fresh figs or other seasonal fruit 

"""


——————————————————————— RECIPE (2A)
1 yog → can replace milk
2/3 oil
2/3 honey → honey is sweeter than sugar!
1tsp thyme, zest
3 eggs
1.5 flour
1 tsp soda
1g salt

EXECUTED (2X)
(also, they were bigger cups)

...............flour..........sugar(+honey).....eggs........milk/yog...............oil.................BP(tsp)............
...#1.........2.5(+)........1.66..................5...............2/3............1.2(—).............2?..................
...#2A.......1.5..............1.........................3....................1...................2/3....................1...............
...#2B........3.5.............2(+)...................5/6................2(!)..................1.........................................
...#2X........4+...........2(+1/2)(+?)...........5(+?)...........2...............1...................1(+???)..............


————————— costs/budget
    270cup 5 eggs (5x55cup, @ 30=1700cup)
    70cup 200g sugar
    100cup oil 10/1000cup
    200cup ... 1€ flour 50%/2€
    60cup yoghurt 20%/300cup
    50cup some honey
    120cup ... 0.6€ choco 50%/1.2
=== 800/900cup (again) ~5eur

¶BAKING— CUBA CAKE #3 (Tarragon middle-filled/3 storey)

...............flour..........sugar(+honey).....eggs........milk/yog...............oil.................BP(tsp)............
...#1.........2.5(+)........1.66..................5...............2/3............1.2(—).............2?..................
...#2A.......1.5..............1.........................3....................1...................2/3....................1...............
...#2B........3.5.............2(+).................. .5/6................2(!)..................1.........................................
...#2X........4+...........2(+1/2)(+?)...........5(+?)...........2...............1...................1(+???)..............
...#3A.........5................2.5+fill..............5+1(fill)..........2...................1......................2........................
...(3ref).........1................0.5......................2..................1.5.................1.....................1............
...(3scaled)...5................2.5.....................8..................8....................4.....................4............
...(3ok,go)......5...............2.5....................6...................5....................1.5..................3.............
...(3reaL)........5...............2.5...............5+1(fill)...........3+2(fill)...........1.5..................3.............


ref↓
https://oblizniprste.si/slastne-sladice/pehtranove-rezine-s-skuto/
(it's a layered cake, with separate base!)


——————————— Pehtran (TARRAGON) filling
"""

• 500 g nepasirane skute
• 2 žlici pšeničnega zdroba
• 7-14 g posušenega pehtrana (odvisno kako radi imate pehtran – sama sem uporabila 14 g)
• 4 jajca
• 1 zavojček vaniljevega sladkorja ali 1 žlica domačega

"""
idea:
    2 yoghurt ....
    2tbsp ... gofio???
    1tbsp pehtran
    4 eggs (??)
reality:
    2 yoghurt
    2tbsp pehtran
    2 eggs
    ~1cup of the other dough
    ~0.5cup of flour extra


——————————— Differences:
    * a bit bigger
    * 3 storey / 3 level
    * ... plus extra "filtered & reduced guayaba"  (~30% in small pot, cooked for at least 30min)
    * 

2020 went in (just under "240" mark) .................................................................................. T+0
2030 added middle part (filling): ................................................................................ T+0h10
    the bottom was already VERY rasied
    smells very eggy!
    so i kinda "smushed" it in the center spoon presses
2040 added the top part:........................................................................(too soon).............. T+0h20
    shit, it just sunk in
    (saved some, to make a proper top)
2100 added the second top part:........................................................................................... T+0h40
    middle part was visibly watery (scary)
    kind of smushed it over
2120 looks very raised, some cracks:
    color or smell is "not there yet"
2140 looks and smell done:....................................................................................................T+1h20
    check → stick is a bit wet
    moved a bit over flat ("255")
2215 went out...........................................................................................................................T+1h55
    pretty brown edges, close to burning
    wood stick still wet, but i suppose it's because i did the weird GUAYABA CENTER element
    leaving outside covered for a while

RESULTS:
    ###[!!!**]

¶[a] BAKING/CAKES— After-baking: cooling & storing

Cake is a powerful force and symbolizes many different things, like celebration, wealth, sweetness, and happiness.
(via https://www.tastingtable.com/968934/why-trimming-a-warm-layer-cake-is-a-mistake/ )

https://www.masterclass.com/articles/how-to-cool-a-cake
###(nothing dramatic)

https://sherisilver.com/2015/09/22/how-to-store-warm-cake/
idea with wet kitchen towel

https://www.tastingtable.com/1160416/why-you-should-cover-cake-with-a-towel-right-when-it-comes-out-of-the-oven/
good cake-leveling tips (but you can also just cut it straight)

https://www.foodandwine.com/cooking-techniques/baking-soda-baking-powder-difference
"""
You may have already guessed that baking powder and baking soda are not the same or interchangeable. Baking soda is 100 percent sodium bicarbonate, an alkaline salt compound that creates carbon dioxide gas when mixed with an acid. Baking powder, on the other hand, is a mixture of sodium bicarbonate and an acid like cream of tartar which requires moisture and heat to activate. 
-----------------
When to Use Baking Soda  
Since baking soda needs to mix with acid to create carbon dioxide, you will commonly find it in recipes featuring a prominent acidic ingredient such as cocoa powder or buttermilk. Think of the classic childhood volcano project when you mix baking soda with vinegar. That's essentially what's happening inside the batter to create the expansion. Baking soda also promotes browning, making it an excellent choice for recipes that benefit from it, like classic chocolate chip cookies. 
"""

https://www.tastingtable.com/1150082/unexpected-ingredients-that-will-elevate-homemade-cake/
[!!] nice, reread!

¶[!!**] BAKING— CAKE WITH (UNRIPE) BANANS
https://whatsgabycooking.com/double-chocolate-chip-banana-bread/
with unripe bananas:
    * https://www.myrecipes.com/course/dessert-recipes/bananas-banana-bread-trick
    * https://hinamunawar.com/what-happens-if-you-use-unripe-bananas-for-banana-bread/

¶BAKING— Cuba cake #4 (20230514)

Prewarmed ~30 min (max)
In.............................................................................................................................. 11:40 (T+0)
Turned down to click, was already visibly risen etc.............................................. 12:10 (T+0h30)
Risen and set, not done nearly ...............................................................................12:40 (T+1h)
Checkup. Risen well, no color. Rasied to almost top .......................................... 13:00 (T+1h20)
Stinks burned. Blackened at edge. Knife checkup. Totally undone. Risen well, no color. Rasied to almost top ................ 13:00 (T+1h20)
↓
↓ outcome
↓
* Left in longer, to try to get the center to set.
* It was all watery, prob because of all the rum/water/mango put on top of it
* Borders were all burned. So no chance but to nibble at them, throw the charred away. Wish I had milk (or coffee ... as I forgot I do).

¶[a!!] R/DAIRY/CHEESE/PRESERVE— Mozarella from naturally-soured milk <3

practice:
    * non-pasteurized, direct from producer, milk opened and kept at broken fridge (~13 degrees) for a day
        * milk proper shaken, taste taste "slightly spoilt"
    * cooked and stirred ~10minutes
        * cheese clearly separates by itself, no acid needed
        * strained
    * whey used for amazing from-powder pudding:
        it was still milky, so retained some fat!

stretching/kneading [!!]:
    https://cheesemaking.com/products/30-minute-mozzarella-recipe
    "If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes."
    "If desired, add 1 tsp of salt to the curds for added flavor."
    "Now the fun begins, knead quickly now as you would bread dough"
    "the cheese should be soft and pliable enough to stretch, and stretch, and stretch some more (like taffy). This is what makes it Mozzarella"

--------------------------

science:
https://www.researchgate.net/publication/329687582_PREPARATION_OF_MOZZARELLA_CHEESE_FROM_SOUR_MILK_BY_DIRECT_ACIDIFICATION_METHOD
(sample D)
↓
problem could be:
    https://en.wikipedia.org/wiki/Coliform_bacteria



    ↑KNOWN: USED/REPORTS
<-------------------------- (new)++ RECIPES
    ↓NEW: UNKNOWN/TO DEVELOP

¶ASIA— Shimeji / Bunashimeji mushrooms

Small, white caps.
Bought in BE 2024.

https://www.wikihow.com/Cook-Bunashimeji-Mushrooms
says:
    * cook for 10min
    * then stir fry

Result:
    * (bought and kept in fridge for a week, were over date, I think? smelled a tiny bit sour, like yeast, but looked ok, not wet or frail)
    * L made them with garlic, olive oil
    * didn't really have a big taste, more like, again, "mushrooms" gummy texture
    * but were not bitter (as is feared with them)
    * ###

¶[!!*f] AFRICA/CUBA— Fufu

bananas
pork grease
mojo(?)/salsa(?) al kaj že
###

¶[!!] I/AFRICA— Mongomongo nuts

https://en.wikipedia.org/wiki/Mongongo
"""
The mongongo tree, mongongo nut or manketti tree (Schinziophyton rautanenii) is a member of the family Euphorbiaceae and of the monotypic genus Schinziophyton. A large, spreading tree, the mongongo reaches 15–20 metres tall. It is found on wooded hills and among sand dunes, and is associated with the Kalahari sand soil-types. The leaves are a distinctive hand-shape, and the pale yellow wood is similar in characteristics to balsa, being both lightweight and strong. The yellowish flowers occur in slender, loose sprays. 
"""

via "stone age economics", Bushmen eat this in abundance!

¶[!!**] R— Lefebvres Omelet (very fine)

https://www.bonappetit.com/recipe/ludo-lefebvres-omelet
###

¶[!!!] R— Bread dumplings

<sestra.nikolina
###

¶[!!] R— Shakshouka

https://en.wikipedia.org/wiki/Shakshouka
similar to
https://en.wikipedia.org/wiki/Menemen_(food)

¶[!!!] R— Fried bread

<sestra.nikolina
###

¶[!!**] SLO/R— Sautéed Potatoes
SLO: "pražen krompir"

###develop exact

¶[!!fo] SEA/WILDFOOD— sea cucumber

let's go guys
https://en.wikipedia.org/wiki/Sea_cucumber_as_food

¶[s!!*] R/VEG— (italian vegan push)

https://en.wikipedia.org/wiki/Ribollita

Orecchiette con cime di rapa and / or broccoli

https://www.ricettedellanonna.net/cecina/

https://en.wikipedia.org/wiki/Ribollita

gnocchi con pesto di rucola

¶[!**?] R/ASIA— Biryani

https://briyanisclub.wordpress.com/taste-biryani/
"""
Biryani (/bɜːrˈjɑːni/) is a mixed rice dish, mainly popular in South Asia.
It is made with rice, some type of meat (chicken, goat, lamb, beef, prawn, or fish) and spices.
To cater to vegetarians, in some cases, it is prepared by substituting vegetables for the meat.[1] Sometimes eggs and/or potatoes are also added.[2]
Biryani is one of the most popular dishes in South Asia and among the South Asian diaspora, although the dish is often associated with the region’s Muslim population in particular.[3] Similar dishes are also prepared in other parts of the world such as in Iraq, Myanmar, Thailand, and Malaysia.[4] Biryani is the single most-ordered dish on Indian online food ordering and delivery services, and has been labelled as the most popular dish overall in India.[3][5]
"""

¶[s!!**] PRESERVE— (top)

https://homesteadsurvivalsite.com/ways-store-meat-without-refrigeration/

https://www.motherearthnews.com/diy/tools/solar-food-dehydrator-plans-zm0z14jjzmar
#DIY #BUILD

¶[!!!*] VEG/PRESERVE— SUN-DRIED TOMATOES

https://www.gardeningknowhow.com/edible/vegetables/tomato/drying-tomatoes.htm
"""
How to Sun Dry Tomatoes  Sun drying of tomatoes adds an added nuance to their flavor, but it isn’t a recommended preservation technique unless you are in a high heat, low humidity area. If the tomatoes take too long to dry, they will mold and the exposure outside will increase the chance of bacteria.  To sun dry tomatoes, blanch them and remove the skin. Cut them in half and squeeze out the pulp and seeds, then place the tomatoes in a single layer on a rack in full sun. Make sure there are a couple of inches of air flow under the rack. Turn the tomatoes every day and bring the rack indoors at night. The process can take up to 12 days.
"""

¶[!!**] PRESERVE— HOW TO PRESERVE MEAT ? ANYTHING POSSIBLE WITH SUN/SALT DRYING ?

why not, if fish yes ???
* one problem seems the fats (for this, you need nitrate salts aka saltpeter)
* [...]

_______

how about poultry ???
https://agrilifeextension.tamu.edu/library/health-nutrition/curing-and-smoking-poultry/

https://delishably.com/meat-dishes/How-to-Preserve-Meat-with-Salt
---------
you need NITRATE SALT aka SALTPETER
#TOBUY !!!

https://www.bawarchi.com/recipe/sun-dried-meat-crispies-oeto7ybhibebg.html
this doesn't mention a fridge ?
----------
but you need AIRTIGHT PACKING
#TOBUY !!!

______________

https://en.wikipedia.org/wiki/Pastirma
(BUT, needs refrigeration)
https://www.youtube.com/watch?v=Nr6C11Z4vNA

¶[s!!!] PRESERVE— dried food in general

https://en.wikipedia.org/wiki/List_of_dried_foods !!!

______________________ general !!!

* powdered eggs !
* evaporated milk
* snack bars
* dry tempeh !


______________________ dried fruits 

???:
    can these be made in the sun? any problems? loss of nutritional vaue?

* apple chips
* banana chips ("dried or deep fried")
* """Black lime is a spice used in Middle Eastern dishes made by boiling fresh lime in salt water and sun drying until the insides turn black."""
* ... and salt+sugar - dried fuits in general ???
* chenpi ! (if you get bio mandarins/agrumi)
* raisins
* [...]



____________etc

* "freeze dried"?
* making "nori" (seaweed sheets)



_______________________ meat ...

... could we buy meat In a shop and cure/preserve/dry it somehow?
... would it make sense?
research:
    simplest ways to preserve meat !!!
    ... that don't need refrigeration
rethink:
    why do we insist on no refrigeration? is that sensible strategically?
    do we really want to have coverage for total stone age and up tactics?
    aka ... Where do we start? #anticht #techtree

• • Bresaola –  air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.

https://en.wikipedia.org/wiki/Cecina_(meat)
spanish dried meat !
can be made with rabbit !
+ santi !!!

Charcuterie –  the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.[36] Charcuterie is part of the garde manger chef's repertoire.  Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.[37]

¶[s!!**] SEA/PRESERVE— fish preservation + cooking

https://en.wikipedia.org/wiki/Bacalhau
we were kind of making this in cht7b

how to prepare ???
"""There are numerous bacalhau recipe variations, depending on region and tradition. In Portugal, it is said[by whom?] there are more than 365 ways to cook bacalhau, one for every day of the year; others[who?] say there are 1,001 ways[citation needed]. Whatever the exact number, bacalhau is a ubiquitous ingredient in Portuguese cuisine. """
yes!:
* https://en.wikipedia.org/wiki/Bacalhau_%C3%A0_Br%C3%A1s classic
* https://en.wikipedia.org/wiki/Bacalhau_%C3%A0_Gomes_de_S%C3%A1 wow easy, potatoes, some black olives
* https://en.wikipedia.org/wiki/Bolinhos_de_bacalhau aka croquettas
also:
* https://en.wikipedia.org/wiki/Bacalhau_%C3%A0_Z%C3%A9_do_Pipo oven ... layered ... with nutmeg and mayo
* ... con natas ... with cream and in oven

https://en.wikipedia.org/wiki/Salted_fish

__________________________

* Octopus –  can be dried to preserve it.[30][31]

• • Mojama –  a Spanish delicacy consisting of filleted salt-cured tuna, made using the loins of the tuna.

¶PRESERVE– diy dairy ... Kashk

https://cookpad.com/es/recetas/5830374-pejines-secos-a-la-canaria

https://en.wikipedia.org/wiki/Kashk
dried yoghurt ?

¶[!!*] I/SPICE— Aleppo pepper

https://en.wikipedia.org/wiki/Aleppo_pepper
#tobuy
"""
Also known as the Halaby pepper,[1] it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then crushed or coarsely ground.[2] The pepper flakes are known in Turkey as pul biber (pul = flake, biber = pepper), and in Armenia as Haleb biber.
In Turkey, Pul Biber is the third most commonly used condiment after salt and black pepper. 
[...]
The Aleppo pepper has a moderate heat level of about 10,000 on the Scoville scale,[4][5] with some fruitiness and mild, cumin-like undertones. Its flavor is similar to the ancho chile, but oilier and slightly salty; salt is often used in the drying process.[2] It is fairly mild, with its heat building slowly, with a fruity raisin-like flavor. It has also been described as having the flavor of "sweetness, roundness and perfume of the best kind of sundried tomatoes, but with a substantial kick behind it."[6]
"""

¶I— Shakshouka

https://en.wikipedia.org/wiki/Shakshouka
similar to
https://en.wikipedia.org/wiki/Menemen_(food)

¶I/SPICE— Ground bay leaves!

https://www.healthline.com/nutrition/can-you-eat-bay-leaves#bottom-line
yes you can

https://www.seriouseats.com/why-are-bay-leaves-always-used-whole-and-disc

¶[!!*] VEG/I— "aquafaba" (beans water)

https://www.treehugger.com/cooking-and-canned-liquids-you-shouldnt-toss-4864210
"""
Either way, aquafaba (aqua is Latin for water and faba means bean) can be used as a substitute for egg whites in pretty much any recipe. That’s because the proteins and starches in bean liquid — made mostly of water, salt and naturally produced carbohydrates — act similarly to the proteins in egg whites. Use aquafaba in meringues, creams, icing, cookies, cakes, mayonnaise and as a butter substitute (by blending it with oil). 
The starchy leftover liquid from canned beans or simmered dried beans can also be used as a substitute for any stock or broth or added to thicken soups, stews and sauces. Freeze extra liquid for later use. 
"""

¶I/WILD— Chantarelles

"""
Lisičke so poleg jurčkov najbolj priljubljene gobe pri nas, imajo izjemen protitumorski učinek, izboljšujejo imunski sistem in blažijo vnetja v telesu. Lisičke imajo 3-krat več vitamina A kot korenje. Velika posebnost lisičk pa je, da so zelo redko črvive. Razlog pa se skriva v hinomanozi, to je snov, ki jo žuželke ne prenašajo.
"""

Cadmium / heavy metals content
https://www.researchgate.net/publication/318841273_Pickling_of_chanterelle_Cantharellus_cibarius_mushrooms_highly_reduce_cadmium_contamination
---------------
[!!→] @@krnica:
    the ones we found near the batteries...
    should not be eaten!


____________ FAKE CANDIDATES

https://www.wildfooduk.com/mushroom-guide/false-chanterelle/
!!!

https://www.wildfooduk.com/mushroom-guide/false-chanterelle/

https://practicalselfreliance.com/chanterelle-mushrooms/

¶[r!!*] I/FIND/SPICE— (find new herbs & spices)

something for 🔗resources-ship as well !
https://en.wikipedia.org/wiki/List_of_culinary_herbs_and_spices

¶[!**f] R/SEA— RUSSIAN UKHA FISH SOUP

https://petersfoodadventures.com/2016/09/30/ukha-fish-soup/
PRETTY BASIC
* dill
* lots of black pepper .......
* focus on the borth (head+bones)
* potatoes
* vodka!

¶[!!] POLITICS— Mazzini against "egalitarnost" ... wrong!

important for the restauran!

https://siol.net/siol-plus/kolumne/miha-mazzini-zakaj-sovrazimo-dobitnike-michelinovih-zvezdic-528210

🔗david-restauran naj to manifestativno presega:
    izjemna kvaliteta
    nikoli žrtvovana z dostopnostjo zavoljo dedovanega ali "ustvarjenega" denarja

¶[!→] GARDEN— Crops & planting calendar !

always know where in the year you are!
put in #semaphore !

make decisions based on this for all subseasons !
#protocol

¶VEG/GARDEN— Pea types

https://www.thekitchn.com/whats-the-difference-between-snow-peas-sugar-snap-peas-and-english-peas-ingredient-intelligence-205118
* garden peas:
    frozen in BE
* "stročji fižol":
    unripe "common beans"
* ###

¶[a!] SAUCE— Overwhipping whipped cream ... → butter + buttermilk

https://oureverydaylife.com/things-overwhipped-whipped-cream-15140.html
you can salvage it back by adding some more cream and remixing

¶(L:) [!*f] TOREAD/CHINA/POLITICS— Political/social influence on taste: the rise of hot foods in China

"""
After chilli peppers arrived during the 1600s through the European colonial process, historical sources reveal that hot foods did not become widely popular in China until the 18th or even 19th Century.  Before that, the general account is that even in Hunan and SIChuan, the palette was much more mild and harmonious.  People sought to expand their palettes and began to desire more dissonant and extreme sensations due to the increase in conflict, strife, tension, suffering, and social unrest, antagonism, contradiction.  Indeed, those eras were the beginning of the decline of ancient Chinese orders,  the dilapidation of infrastructures, the disruption of very long continuous productive, economic, and political systems, the entrenchment of cruel forms of social injustice (foot binding), and the beginning of colonial meddling, coercion, and domination.  (But of course many other factors such as environment and culture also exist, and must be part of the model which can explain why hot foods never proliferated or even exist in other chaotic and war-torn places around the time of the introduction of chillies, such as Northern Europe).  

The sensory frequencies that hot foods produce in the range of culinary experiences are well above the usual registers on the spectrum of tastes.  Hot foods cause a burning sensation, and induces literal pain felt on the lips, tongue, mouth, and throat.   This is similar and comparable to those of extreme frequencies in music, whether from guitar feed-back or machines, which also occupy dissonant and harsh frequencies on the audio register, and produces actual pain in the ear drums.  The fact that we have come to masochistically enjoy such sonic abuse, and indeed become accustomed and even addicted to abrasion, means that we live in extreme times, in a dissonant social reality of alienation and discontent.  It is no accident that the rise of Metal coincided with the economic downturn of the 1970s, and became widely popular as a major genre in the neo-liberal 1980s.  It is not random that Noise music came of its own in Japan, a hyper capitalist society with high levels of isolation, competition, stress, and discord (which also produces extremely high teen suicide rates).  
Similar superstructural analysis can be applied for the rise of horror movies in the 1970s, its precursors such as the Grim's Fairy Tales from the 17th Century, a product of the horrific conditions of emerging capitalism, or Sado Masochism.
"""

¶[!!*] MANIFESTO/POLITICS— Investigate USSR cooking

###

¶[a!!] R/SAUCE— Sauce thickening (slurry==water+flour / beurre manie==butter+flour)

"""
How do I thicken a cream sauce?
The most readily available sauce-thickener is flour.
For a too-thin sauce:
    try adding a slurry (equal parts flour and water, whisked together)
    or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—
both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.4 Jan 2022
"""

¶[!!**f] SEA/SAUCE— Fish cream sauce (for baking)
(saw 1000x on instagram)

Seems that it's ...
* cream/yoghurt?
* eggs
* flour
* salt

¶[!!*] SAUCE— Bechamel aka "mother sauce"

"""
Béchamel sauce (Besciamella) is a smooth, white sauce made with just 3 ingredients:
    flour,
    milk,
    and butter.
It's also known as White Sauce or Mother Sauce because many sauces are made with Béchamel as a base, such as Mornay Sauce, which is a somewhat richer version.
"""

¶[!!**] META/SOURCE— (Merge my desktop file)

###

¶[s!!**] VEG/D— Massive vegan chef

"""
Hi,

Hmm I could make

* hummus
if there is a really big blender (800W+) (chickpeas, best precooked in glass, tahini, lemons, cumin, smoked paprika, chili, garlic)

* red sauce smoked lentils
 garlic (powder?), smoked paprika, tomato sauce+sugar, lentils (precooked?), with pasta or rice + green garnish
(if cooking for 50 people, you'd need 10kg+ pasta, is there something that can properly boil, not soak this? what's the W on electrics?)

* papas arrugadas, canarian style potatoes + mojos
... young unpeeled potatoes, cooked in very high-salt water, then served with two sauces (olive oil + white vinegar) ... verde (cilantro, garlic, cumin, jalapeno, avocado, lime) ... rojo (red & smoke paprikas, cumin, garlic)

* broccoli + smoked tofu + hoisin sauce + rice noodles

"""

¶[!!] R/AFRICA— Koshari (Egyptian)

https://www.themediterraneandish.com/egyptian-koshari-recipe/

See 🔗37c3-food !
Volunteering to do it for Komona, I guess ...

¶[m!!] SOURCE— @@37c3-food 

###

¶[!] R— Blood sausages

I tried:
    * Slovenian (ew)
    * Scottish / haggis (great, also vegan)
    * Spanish (can be great!)
    * Belgian:
        have a MASSIVE variety,
        and are mostly very good (especially the milder/white ones?)
        +paul.matej
    * ###

¶[!!*f] R— Crumpets
<christo on insta :)

"""
So very class, so very easy!

1. Mix 180g flour with 235ml lukewarm water, 4g instant yeast, pinch sugar, 4g salt, 1 tsp baking powder for about 2 mins

2. Leave to chill out in a warm spot for about 45 mins (we want it to get bubbly)

3. Grab a few crumpet or pastry rings and lightly grease them with butter/oil and stick them into a pan thats on medium heat

4. Add your crumpet mix and fill the rings halfway

5. Leave for about 5 mins and pop the bubbles that dont pop - then when the sides are brown remove the rings - leave for a few mins and when the centre is solid, flip for a few mins

6. Leave to cool, these freeze really well! If not, toast them and butter and jam them up!!!🔥🔥
"""

¶META— (LEGENDA)

I==ingredient
R==recipe
D==david-restauran
VEG==vegan/vegetarian
SPICE==herb/spice


<----------------------------------------------- ((new))


#baking
<parque.baker.cafe
https://en.wikipedia.org/wiki/Potassium_bitartrate
aka "Cream of tartar" or "crema de tartaro"


[!!ee]
https://www.kulinarika.net/recepti/mesne-jedi/ostalo/kmecki-upor/11358/
klobasa :)


https://eatsmarter.com/ingredients/mushrooms/chanterelles
cool site
#resources


#tobuy #spice
https://en.wikipedia.org/wiki/Urfa_biber


DESSERTS ! so much to learn !
https://en.wikipedia.org/wiki/Confectionery#Types
https://en.wikipedia.org/wiki/Spit_cake
https://en.wikipedia.org/wiki/Stollen
https://en.wikipedia.org/wiki/King_cake
https://en.wikipedia.org/wiki/Churchkhela !!:
    """candle-shaped candy. The main ingredients are grape must, nuts, and flour. Almonds, walnuts, hazelnuts, and chocolate and sometimes raisins are threaded onto a string, dipped in thickened grape juice or fruit juices and dried in the shape of a sausage"""


#GEORGIAN #SAUCES
https://en.wikipedia.org/wiki/Ajika
https://en.wikipedia.org/wiki/Satsebeli : very hot
https://en.wikipedia.org/wiki/Tkemali : """Traditionally, besides plum the following ingredients are used: garlic, pennyroyal, cumin, coriander, dill, chili pepper and salt. """ !!!


WOW ! plum dishes !
(like tkemali)
YES ! https://en.wikipedia.org/wiki/List_of_plum_dishes


https://en.wikipedia.org/wiki/Ottoman_cuisine
"""
[D]espite everything, Latin Europe on the one side and Islam and the Byzantine Empire on the other were heirs of the civilizations of antiquity. Muslim culture, after all, developed from a base of eastern Hellenism. Thus, when we see a general similarity between dishes served in both East and West we need to show that they do not have a common, parallel origin in Graeco-Roman cooking before we adduce any oriental influence.[3]
"""
Also important for #balkan cuisine


https://en.wikipedia.org/wiki/Dried_persimmon
https://en.wikipedia.org/wiki/Delicacy


https://en.wikipedia.org/wiki/Tyrolean_grey_cheese
easy cheese from low-fat milk ?


https://en.wikipedia.org/wiki/Buddha_Jumps_Over_the_Wall
#antibuddha #antihippies #antigoodies
Vegetarian monks will make an exception for this


https://en.wikipedia.org/wiki/Rocky_Mountain_oysters
dann (bull eggs)



https://en.wikipedia.org/wiki/Mojama
wow , salt-dried tuna !!! (ESP)