BEST COOKING SCHOOL IN LONDON

Andy was so nice as to bring me the groceries. I think it might be quite interesting to look at the list and see each element why is there. The assumption is that i will use food to get better. Raw food that can get bad, but eating it before it gets bad. Since food is going to be my medicine, i'll rather buy too much than not enough.

list:
6/8 bio eggs. 2 carpaccio, 2 bio chicken breast. 3 bushes of celery. 2 packs of bio oranges and 1 of lemon. 2 yogurt intero DEMETER. 2 finger of ginger.

The eggs are there to feed my jing. That which is lost through no sleep, sex and illness. I will drink them raw and the fresher they are the more jing they contain. So i chucked out the old ones and bought new ones.

Carpaccio is raw meat from young cow. Is not bio so by being young will have less poison in the body. This i need to rebuild the cells. I will not fight the virus but rebuild my body faster than is being attacked. Virus mainly attack old and sick cells. Like wolves in nature. I am the whole body. The whole environment. I will use the virus!

Yes. I also eat chicken raw. And is delicious. This is generally used when one has fever and pain. But i don't remember why. When i'm ill my body asks for white meat. It has to be bio as chicken are given many hormones.

Meat and eggs acidify the body. Celery juice is needed to make it more alkiline, thus balanced. It is juiced to avoid it cleaning the guts. Since gut bacteria are needed to digest raw meat. Get the celery not in juice form, while in raw meat diet, and you are asking to have your digestion blocked. Counterintuive but true.

Oranges are there for the vitamin c. Lemon kill excessive bacteria.

I am not sure that yogurt is a good idea. As it cools the body. But better to have it than to feel you would want it.

Ginger is there to warm the body.

What is missing is: raw butter and unheated honey. Raw cream and raw milk. None of those can be found at a normal grocery store. I have butter and honey and i will mix it and use it to sooth the throat, lubricate the body, get energy and get warm. The cream cannot be found. But i might travel to a neighboring farm to get the milk. Milk is just great in those cases, but this has antibiotics plus the small cows are fed with cooked milk. Not good.

Let the party beguin!

Niku-jaga (literally meat&potatoes) seems to be one of those basic home-cookin' meals in Japan that everyone's mom makes (and everyone's mom probably makes a little differently). When I mentioned it in the past to a friend, he paused and announced with a bit of surprise that he'd never tried any niku-jaga other than his mother's. =) It's a delicious, savory sweet, stick on your bones and warm your soul kinda' dish, and it's pretty darn easy too. Perfect for the chilly months comin' up.
I've only made it once before, and have never tried anyone's mum's, so I'm not even quite sure how it "should" to taste. But! I tried making it tonight with chicken breast instead (hence the "tori" jaga).
The original beef jaga worked better for me, as the meat stayed more tender while it all cooked down. Perhaps dark meat would be worth a shot, as this ended up a little dry. It was still pretty darn tasty though. Particularly after a long trek through a chilly city.

I half ogled, half winged-it, but here's the general idea of the way I tried making it here:

Makes 2 Servings

Ingredients:

~200g chicken breast (cut into bite size pieces)
1/2 large Japanese carrot (perhaps 1 whole American carrot)
1/2 - 1 onion
1 - 2 potatoes
Shirataki noodles 1/2 - 1 small package
Peas (optional)

Soy Sauce - 2 tbs
Dashi - 1 cup (about a half teaspoon powder to a cup of water)
Mirin - 1 tbs
Cooking Sake - 1 tbs
Sugar - 1-2 tbs

Peel the vegetables and cut into large hearty chunks. Slice the onion like you'd cut a pie, so you end up with nice wedges of onion slices.
Thoroughly rinse the shirataki to help get rid of some of the smell, and slice into shorter length pieces.

Put a little oil in a pan and cook the chicken until it turns color.
Add the vegetables.
Add all of the seasonings and the shirataki.
Turn heat to low and cook until potatoes are tender and the sauce has boiled down significantly. Sprinkle some peas over the top and allow them to thaw/cook for a minute or two.
And you're done! Yum. =)