Ask Chef Anharva! | Food & Cooking | TORN
Ask Chef Anharva!
    • Anharva [2191096]
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    Thread created on 08:12:13 - 28/03/19 (5 years ago)
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    Last replied 02:31:29 - 31/03/19 (5 years ago)
    I've been a Chef for a while, I've cooked food for the poor and rich. I want to share my knowledge on food/cooking with you and together we can cook up some awesome tasties! Whether it's protein, carbs, vego or vegan, native or exotic, ask away, and I'll give it my best shot at answering whatever foodie questions you throw at me!
    • Judge_Doom [2140277]
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    Posted on 18:53:41 - 28/03/19 (5 years ago)
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         If you had to go a month without using an egg or a potato.  Which one would you choose to go without? 
    • Anharva [2191096]
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    Posted on 05:49:45 - 29/03/19 (5 years ago)
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    Thanks for the question Judge Doom!
    Easy, the potato has to go!  Now I love the spud, don't get me wrong.  However, a menu becomes tricky when there are no bumnuts! I use eggs everywhere.  Custards, mayo, meringue, icecream, pancakes, cakes, brulee, souffles, quiches, pastries, patties, meatballs/loaf, are all off the list and breakfast becomes a giant plate of bacon when there are no eggs.  
    Eggs are a great source of protein and are one of humankind's first food sources.  Potatoes are from the America's and were brought to Europe by Spaniards a few hundred years ago.  Loaded with Carbs.
    Rocky Balboa drank eggs,  noone drinks potatoes.
    ...and that's why I would choose eggs over potatoes!

    Thanks for the question, hope I've been helpful!
    • Sepulchrave [2092631]
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    Posted on 10:02:02 - 29/03/19 (5 years ago)
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    Could you recommend a meal plan for someone with a congenital digestive disorder known as "reverse peristalsis"?

    I live an active westcoast lifestyle and I'm studying to be a yoga instructor, so I need to make nourishing meals that fit easily up my ass and don't taste like crap when they come out of my mouth. I realize that I could make protein shakes, but I don't have an electric blender...or protein...or a wide enough funnel. At the moment I'm living mostly off cucumbers, carrots and hard boiled eggs.
     
    Any suggestions would be enormously appreciated.

    girl

    • Anharva [2191096]
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    Posted on 10:56:41 - 29/03/19 (5 years ago)
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    Sorry to hear about your troubles Sepulchrave!
    My neighbor had this when he had bowel cancer and it was hell so I can appreciate the troubles you must be going through.  First of all, sounds like you should buy a blender!!  Or a food processor , or a fine shin-wah to strain your food.  Your gag reflex is already working over time, help it out a bit.  Lots of water, little salt.  Little fiber , Neutral Ph foods?  
    What can I say?  You need a dietitian more than a chef Mate!  Maybe don't head out to your nearest restaurant but stay home, play TORN, watch Game Of Thrones and make your carrots, cucumbers and egg into a smiley face on the plate.  
    What about melons, like watermelon or cantaloupe? Low fiber, high water, sugars.  
    Got to admit you have me clutching at straws here, Good luck buddy!!
    • Anharva [2191096]
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    Posted on 02:31:29 - 31/03/19 (5 years ago)
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    Hi Kids!!  So Judge Doom had me thinking about eggs, and what the hell do we do if we take them out of our diet.  Well, there is egg replacement product on the shelves, but what I want to talk about is Aquafaba.  A replacement for egg whites.
    WTF is aquafaba? Water of the bean.  Its the juice from a can of beans (usually people use chickpeas.).  Now most people will drain this off and chuck this piss smelling liquid far away.  However you can use it in all types of recipes and in this day and age of everything's ****ed in 50 years time, maybe we should using up our resources a bit more economically and get more bang for your buck.  So lets start with a can of chickpeas.  
    Now I've found that if you bring it up to the boil and let it cool before using, you end up with better results because you have reduced the water content.  Then you can whip it with sugar into white peaks and bake meringue or a pavlova (Pavlova is an Aussie dessert.......waiting for a Kiwi reaction).  You can blend it together with mustard and soya bean oil to make an emulsion like mayo.  The soya bean oil is high in lecithin which essentially thickens the emulsion.  Throw in some garlic to make it Aoili!  Use it in hamburgers, meat loafs to bind the meat while cooking.  Hell I even use it when making gnocchi.   And of course you can use it in sponge cakes, and it doesn't have that eggie taste!  Actually, once you add sugar and bake it, the bean-piss smell goes and is replaced with a lovely nutty/cookie smell and flavour.   
    Google this shit!  There's heaps of recipes that use it and I've found it can produce some really yummy food.  So remember next time you open a can of chickpeas,  save the Aquafaba for dessert!
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