R E C I P E S
Bartonian
Potato Pancakes
ONLINE INSTRUCTIONS
Delicacy From J∙ Okram Novel
The Case of the Forgotten Chest
www.okram.fr
INTRODUCTION
Potato pancakes can vary from smooth thin crepes-likes up to lumpy, thick flatcakes. The Barton-way ilk ranks in the medium-grain to coarse-textured category. Unlike common fritters, Barton-vintage pancakes are greaseless. Though we can enrich them with bacon bits or rashers, they remain similarly fragrant and crispy when composed modestly: purely vegan, egg- / dairy- / flour-free (ergo gluten-free), baked without fat.
BASIC INGREDIENTS
for 1 maxi-latke (1 to 2 persons)
potatoes ● 350 g (12 oz / 0.8 lb) - 2 to 3 medium spuds the size of a lemon, preferably late (winter), yellow-fleshed, only boiling type A or B (salad / waxy, or side-dish / all-purpose); beware breeds C and D (starchy, mushy)!
garlic - 1 segment (lobe)
OPTIONAL EXTRAS
salt - 1 pinch
onion ● 70 g (2.5 oz / 0.15 lb) - of a hen's egg's volume
oil ● 10 ml (⅓ fl oz / 0.04 cup) - 1 spoon for pan-oiling, and/or 1 spoon to be infused into the dough; canola or sunflower are the most suitable (soy oil carries a displeasing twang)
bacon ● 50 g (2 oz / 0.1 lb) - meaty and heat-treated; can be replaced with stewed sausage or gammon
tofu ● 50 g (2 oz / 0.1 lb) - flavoured or smoked soya quarg
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SHORT PROCEDURE -- Grate the raw potatoes semicoarsely to crudely (no fine grating or blendering). -- Admix salt, squashed garlic, hashed onion and cubed bacon (all are optionary). -- Pancakes de-adhere in 15 to 30 minutes. Flip them over. -- The result: Savoury pulp between two crunchified crusts. -- -- DETAILED INSTRUCTIONS -- 1. Nice, unspotted tubers don't need peeling. Just wash them well, cutting out visible blemishes and poisonous sprouts. -- 2. Grate the potatoes into medium fibres ~2 millimetres / 0.1 inch wide (e.g. on a cheese grater) or thickish noodles (~5 mm / 0.2"). Feel encouraged to leave small ungrated lumps. -- 3. Immix 1 husked garlic clove. Either a pre-bottled paste, or grate it jointly with the potatoes (if fine-shredding them), or pass it thru a garlic presser, scrape with a blade, crush, etc∙. -- 4. Optionally, augment with a discretionary combination of the following supplements: a modicum of salt; oil; roughly chopped sowbelly; lumpily diced onion; biggish beancurd offcuts; quartered salami slices; or kindred improvers (coarse knifing means ½ to 1 cm cubes or strips). -- Intermix everything briefly so that the components are evenly distributed. -- Remark: Don't immingle any flour or spices (the Barton-approach pancakes are seasoned on-plate). Do not inmix eggs as the pancakes would overharden. Strain off excessive unbound fluid pooling overabundantly in the raw commixture. For luckier doughmakers, this solves the problem; in sadder instances of soggy flesh, we can't circumvent dough wringing or squeezing. In states of utmost desperation, flour may (or may not) prove helpful, and so can that eventual goog... But such workaround would deviate astray from the Barton-variation recipe, producing a divergent class of pancakes (which is alright - dinner will be salvaged tonight, and we can retry Barton-kind pancakes on a second occasion othertime). -- Our pancake-troubleshooting manoeuvres disprefer all ultra-fine and smooth flours (increased danger of slime generation); semi-coarse general-purpose flours tend to be much more effectual. If it's impossible to proceed without auxiliary flour and heneggs, the culprit almost certainly is the potatoes: Only concoctions comprising unsuitable varieties crumble or overchar. Potatoes of purpose-matching cookability grades seldom trigger processibility problems. -- 5. Drop the dough in a slightly preheated pan - it should hiss shortly and then sizzle muffledly, barely audibly. Scoop it there using your hand, a ladle, or a large dipper. Press and smear it, spanning the entire bottom area without unnecessary delays (the doughmass is semi-solid and does not spread out on its own). -- 6. Fry sluggishly and steadily for 20 to 40 minutes on each side until a firm, toasted incrustation forms. -- Set a medium gas burner or an electrical plate (1.8 kW) atween the minimum and half-ish. Underset a hefty iron flame tamer / separator / hotness diffuser under the pan. No necessity for a potlid. -- Within circa 20 to 30 minutes, the dough's rawish topface should start showing darker spots. These indicate the heat has entirely penetrated across the thickness and that the amalgamate has begun to toughen up. At the appearance of this sign, the underside is toastified and prehardened enough to uplift the hotcake easily. Check it for doneness, and change sides: If unpreventable or desired, drizzle the up-facing half-raw exterior with oil, turn the pancake over, and dispense more oil alongside the pan's inner perimeter (to run bottomwards by the pancake's margin and below it; do not pour oil atop the other, seared surface). -- Note: If you mistook lowly potatoes for grade-As and your pancake-to-be is mashy, pappy or cracky, save its failing integrity by air-flipping. Your roaster may not allow tossing (too high or too perpendicular a rim), or you may not dare to air-flip the pancakes. If so, grab a shallow platter or tray for assistance: -- a.) Gently nudge the pancake from the tilted pan onto it (tanned superfice downward) or move it there by pulling with a fork, poking it with a turner, or so. -- b.) Place the empty pan to cover the tray, belly upwards (and protect with several dishtowels if necessary, so as not to scald yourself in the next step). -- c.) Finally, swiftly upturn the tray with the attached pan. The intact pancake will fall panwards comfortably, needless of acrobatic stunts or in-air juggling feats, with its unfried surface facing the pan's bottom. -- 7. When the second surface is done, we can reflip the pancake once more for 2 - 3 minutes to refresh the toastiness of the first surface. Why? The first-baked surface can sometimes be partially softened by the escaping hot vapours, but this is quickly corrected by re-flipping it over. This additive aftertoasting is not counterproductive: The second surface does not have the opportunity to dampen in the few minutes sufficient to re-crisp up the first surface. Thusly, both sides will eventually remain crunchy. -- 8. Finalised pancakes should be shoved out onto separate plateware. Don't stack them on top of each other like goodies in a downtown promenade pancakery's shop window: They will steam up in stacks, losing their crispiness in a matter of moments. -- 9. With trying the following connoisseur's delight-augmenting knack, the finished flatbread cools quicker, releases more fragrances, and its crustified casing wilts slowedly: -- Split the double-crusted disc horizontally into two thinner "semi-pancakes". This can be conveniently done with two forks - simply overturn the upward shell onto another salver. Sprinkle the denuded semi-hard subcrustal pap of parted halves with salt and condiments to satisfaction (recommendable are marjoram, ground black or 4-colour pepper, or crushed caraway). -- I got a new pan, but the pancakes still burn??? -- Poor results despite those famous "A" potatoes?? -- How to feed a group when 1 pancake bakes for an hour? -- There is a solution to every trouble! Read on: -- SECRETS OF MASTERY -- Ideally, making the Barton-genre pancakes is a breeze - grate, mix, load, and they bronzify by themselves. However, neglecting a few seemingly tiny details can lead to a cookroom snafu: Instead of chunky, crispified disks, we'll be handing out spoons to our diners beforehand. Because they will be obliged to gulp a chow that, albeit tasty, can aptly be described in terms of consistency with the respectful word "porridge" (frankly: slop). Aiming to prevent this, a handful of crucial niceties ought to be kept in mind: a useable potato strain, a reliable frypot, and unrushed roasting. -- S-1. Mushing-resistant potatoes. There are huge inter-variety differences in the potato lineage. In pulpy cookouts (e.g., coulis, puree), the strain-specific uniquities are scarcely noticeable. Contrastingly, with Barton-design pancakes, the unequal processing characteristics will magnify - mainly the pappification-proneness will be unmissable. Thus, the on-package utilisation typology labelling is of undeniable practical importance for this recipe: -- We seek potatoes that are firm-fleshed, fine-textured, non-floury, non-cracking - such kinds are marked "A" (aka "salad-making"). Oftentimes, also select "class-B" taters (commonplace accompaniment) may prove sufficiently sturdy. Contrariwise, do engage floury to grainy, mashable C's or D's, and you'll face an inescapable fall-apart disaster - not even the almighty egging may avert the crumbling into debris. -- Early-harvest potatoes (alias early, young or new potatoes) are coequally problematic, but for an unrelated reason: they are fragile and extremely watery. The unmanageable wateriness can addedly be a consequence of tubers freezing during storage, or postponed harvesting amid the autumnal frosts. Shrivelled murphies are nothing worrisome. They are uneasy to grate, but they contain lesser humidity (that's why they are wrinkled): perfect for eggless and no-flour self-cohesive Barton-style doughmaking. -- Attention: Stay alert for potato toxicity. Potatoes belong to the selfsame branch of plants as the fatally venomous devil's snare, tobacco, deadly nightshade, and henbane. The aerial parts of the potato plant are veniferous (the most quoted of the potato poisons is solanine). -- Grocery cultivars have non-toxic or low-toxic tubers, but their inherited capability of becoming mortally noxious wasn't irreversibly attenuated: It predominantly revives on germination and upon exposure to light (which is why potatoes are stored in the dark). An illuminated potato may turn green prospectively, but the toxins can readily form even preceding the colour shift. In illustrative words, even a beautiful, spotless, non-green, supple, fleshy potato from the supermarket can induce poisoning. The bad news is that solanine is thermostable. It is not destroyed by kitchen-range thermal impacts. -- But the good news is that approved convarieties rarely generate significant discomfort when grown properly and storaged appropriately. Mostly it'll be vague nausea, headache (we often have no idea why we're hurting), diarrhoea, vomiting, minor stomach cramps, etc∙. -- If a raw potato tingles on the tongue, is bitter, or leaves an acerb or metallic aftertaste, we should better discard it: With strange gustatory sensations, the likelihood of noxiousness is already too great to be worth the risk. Without a toxicology lab, we can't verify what is causing the unpleasant mistaste. If our potatoes reactivated their natural innate defensive mechanisms against herbivores and pests, mishappening is imminent: Such concentrations of lethal substances may have been produced in them that a single portion can provoke life-threatening conditions, and sporadically death (!). The golden guiding essentials of potatophilic gourmetism hence include: -- (i) buying from conscientious and experienced farmers and honest traders who really master their profession; (ii) pre-tasting each potato fresh before spending it in food-making (not to be feared or loathed; uncooked potatoes have a pleasant flavour, and repasts featuring intentionally hard-boiled, flash-singed, near-underdone, or plainly unprocessed juicy earthapples aren't a rarity); (iii) cut the shoots and sprouting buds / nodes / eyes deeply and widely; (iv) skin sprouty or greenish tubers thickly or trim them with a knife; (v) recycle and compost suspicious-tasting pieces; (vi) do not serve untested or questionable potatoes to children, and likewise not to the elderly, infirm, or otherwise weakened people and/or animals. -- S-2. Stickproof pan. Having a virgin Teflon-coated or anti-stick stoneware wonderpan is a clear win: A Barton-variety patty will presumably bake flawlessly in such top-quality kitchenware on the premiere attempt - expectably without pan-greasing or added shortening. Stunningly seamless are elastic silicone bakery wells: Even with the aid of industrial research, we would be hard-pressed to develop an edible substance that attestably adheres to their walls. -- Things will get worse, nevertheless, when the novelty and pristinity of laminated pans wear off. Teflon pans are notorious for manufacturers applying just a sparing microlayer of PTFE polymer. Its durability narrowly outlives the transitional post-purchase period during which a refund ticket or purchase receipt is lost or misplaced (although there have been occurrences of the coating persisting beyond the mandatory warranty). -- This unfortunate state of affairs is exacerbated by the prevalence of scouring powder obsessives and steelwool-using maniacs in the house: A one-time rubbing with abrasive powder or dishwashing Brillo pad can significantly worsen the non-stick properties. A brand new, unused, just-unpacked pan is no exception to such roughening of its repellent surface. This is precisely why the aforementioned unsmoothing / roughening methodology is stipulated as a pretreatment preparatory to glueing with adhesives, whereas we should strive to achieve the opposite with pans - non-stickiness. Coating-based pans observably wear out with usage. Sooner or later, a lousy aluminium pan eventuates with a typical wavy bottomplate (there is rarely dependable stainless steel or cast iron underneath the overpriced lamination). However, believe it or disbelieve, even the like wrecks are no obstacle to attaining first-class fryouts. With dueful care, theoretically, pancakes can be fixed on a mere piece of sheet metal: -- To conclude the frypanological scientific treatise, let's see how to avert welding-on of Barton-sort patties onto the recesses of subaverage and inferior pans. The secret of success lies in the dubbed roastpot priming. Perhaps everyone knows the frustrating experience with a silvery pan: Enthusiastic about a new recipe, we whip up a prescribed batter or wrap exotic wontons in a sesame-yoghurt-whatever eight-layer dip, warm up the pan's mirror-shiny surface, a promising crackling in bubbling schmalz raises hopes, ...and the dream springroll is rendered unmovable. What follows is scratching down the adhesions, scraping off the char, multi-hour soaking, steaming, sanding, re-rinsing, etching, etc∙. -- Here somewhere, a fateful turning point occurs: Of the three schools of thought, one is destined for triumph, two for long-term failure. -- The commoner of the scenarios predisposed to disappointment tends to root from a propensity to painstakingly renew the factory mirror-like finish of the pannery product. Unfortunately, the unteachable polishers replicate the same mistake over and over again. No wonder they face repetitive dispiritment from reappearing carbon traces. Because polished rustproof, enamel, aluminium, or whichever similar sort of cheap-pan surface is not compatible with stickproofness. Ruined dishware and labourious scrub-'n'-scrape afternoons have disheartened more than one adept of home-based cheffing, permanently discouraging further panfrying experimentation. -- An equally unpromising habit is proving to be the inverse extreme: Leaving pans in a sorrowworthily deplorable state of dirtiness. Whether the causation springs from internal resignation from constant re-failures, a disregard for uncooperative pans, or merely a mental tendency to messiness, the shelving of mucky fryware brings no positive aspects into cookmanship. If our palm sticks to the handle immediately upon grasping, what would you expect next? The frystuff's inseparability from the sticky egg-scrambling zone is not to be wondered at... -- If we are unlucky and our pan catches the foodstuff, it is more sensible to continue in the third direction. True, it's imperative to debulk or remove oversized appendages in every eventuality. In this, we lean towards the proclivities of the polishing-prone family members. Nonetheless, the pan should not be overscrubbed and re-polished. Instead, we must give it a gradual run-up: For a start, we singe in it stiffer items like nuts, popcorn, almonds, or bread. Afterwards, we can cautiously pre-fry tough vegetables (carrots, celery). -- Gradually, darkish scorch will settle onto the pan's interior. That is precisely the goal - that's what we shall cherish; that's the polishing-worthy treasure. But never with detergents and sponges, but with greasy paper or oiled cloth. We shouldn't degrease the fryer atwix individual cookings: We just dump the former over-fried fat and wipe the residue with a napkin; nought more is advisable before the subsequent batch. A well-maintained overlayer of periodically re-smoothed polymerate evolves a partial repulsive capacity of approx∙ one-third level of a good-quality stickinessless pan (equivalent to a year-old Teflonette deployed daily). -- The disadvantage of the scorch-based protective coverage is its functional shortlivedness: The nonadhesivity can disappear as rapidly as in two to seven days of non-use. Correspondingly, flame-bonified pans do best in permanent operations or in peopley families panning on a daily to weekly basis. If longer breaks are upcoming, the skillet can be rug-wiped dry (or fleetingly washed with detergent if reasonable) and put in an anti-dusting bag or wrapper. -- Ahead of reusing it for more delicate frying, we must restore its repulsivity. This requires a reiterated run-in, which fortunately takes substantially shorter toil than its primary functionalisation (or its regeneration to undo an unintentional abrasion of the protectant lining by wirewool or sand committed by an overeager but ignorant household member). Those surrounded by fanatic enemies of the brownish-to-blackish patina of a purposefully "initiated" frypan are in an unenviable situation. They may have to resort to more radical countermeasures: For example, to hide the labouriously browned nonsticky or low-stick "scorchy" in the hayloft, behind the cupboard, or beneath the armchair... The outcome is ultimately worth it. -- Two or nine hundred years ago, there were no Teflexes or silicones - yet the finest delicacies were panfried quite successfully. We have just learned why. Now we can capitalise on this bakeware adhesivity-reducing makeover devised by ancient culinary masters of old, who could produce the thinnest pastries in virtually whichany circumstances. Indeed, the trick is in precoating the initially rough surface with a constantly re-smoothened oily precipitate. The principle works as infallibly on modern alloys as on antediluvian cookware of coarse clay, assorted ceramic glazes, non-enamelled cast-iron frypots, etc∙. -- The final question remaining in this subchapter is whether our methodically blackened pans would suffice for managing fat-free Barton-manner gratecakes. With a bit of luck, yes. It can't be guaranteed or predicted since plentiful factors co-influence the repulsory add-on's potency (the underlying basal material, the chemical makeup of the fatfoods employed throughout the patination, cooktime temperature regime...). In most situations, we will likely only succeed with a slightish pregreasing. Initial oiling with a feather or occasional oil-dripping along the crunchening circumference should do. Our primed-pan-based endeavours will surely contrast the scenes of fairs and Christmas markets with vessels full of frothy oil: Our pancakes won't be swimming in margarine, and our guests won't have grease running down their chins or wrists. -- Summary: The lighter subvarieties (no pork bellies and/or no oil in the batter mix) and the dry-fried variations necessitate the topmost quality anti-adhesive dreampans (Teflonised, siliconised, durable Delimano enamels, etc∙). Elsewise, our frycakes will cling and overburn. Such top-class super-pans we don't have to pre-oil, but we can if we want to. One of the voluntary motivations for greasening tends to be gustatory indulgence: Many gourmands proclaim the crustation to be tastiest when fat-frying with oil or schmaltz. Nevertheless, the dry-crispened encrustation is only negligibly less tasteful than on the grease-fried Barton-theme pancakes and is decently close to their deliciousness. Oil-presmearing will usually be unavoidable with inferiorish stoveware. Optimised pan pre-coating (the above-described scorch-based priming) will always reduce oil consumption considerably to dietologically acceptable health-keeping amounts. -- S-3. Slow baking without disturbing the pastry. Barton-method pancakes perfectionate slowly and longly. Only by still-frying will they acquire their excellent savour and palatable texture. During the inceptive 10 to 30 minutes, they can be pronouncedly adherent. At this stage, their lower crunchy envelope is preformed. Reaching setness, the pancake will disattach spontaneously. No piercing with a fork, prodding with a spatula, or pan-shaking is recommended. Tampering with the solidifying process may cause cracks and underflow of leaking juices (which interfere with the detachable baseplate formation). It also re-loosens / disintegrates the heat-consolidated inter-product (the lifted or elsehow stressed conflation will not cohere together into a compact whole, and the pancake falls apart). The concomitant nuisance of impatience, precocious progressing, or other mishandling is the mechanical tearing of the still-insufficiently stiffened doughy drum. Immobility and slowish coagulation are the preferred setup for flawless pancake texturisation. Only after the doughplate has been heated through and hardened can we get involved: It's possible to tenderly expedite the pancake to unstick by stepwise detaching and picking up its edge. -- S-4. Scaling up for a feast: Parallel pot-roasting & mass-baking in the oven. You are probably not frequently offered Barton-tradition pancakes: Not many pubs or restaurants are willing to fiddle with a sole cheapcake for an hour-ish or longer. Marketplace foodmakers squeezed in their cook-waggons or tap-dancing around griddles or rangettes under the open sky are commensurately unlikely to do so. Just imagine the classic single-pan system: If a bunch of twelve came to them at noon, the last pancake-craving starver would be served his ordering at teatime or by latish supper. -- Does this suggest that Barton-technique pancakes are unthinkable in mass-catering establishments? Or that we won't be able to eat at home together with relatives or friends at the same table at the same time? Not at all! As long as we don't operate on a single-plate cooker, or if we additionally have a spacious oven, pancake-making efforts can be painlessly multiplied: -- Depending on the amount and shapes of potware we own and the models of ovens or hotplates available, we have to figure out our own approach to the multi-plate challenge. Say, we need plenteous pans. As makeshift, we can use shoal pots. Pancakes don't know whether they are being slow-roasted in a flatpan or in a casserole, wok, saucepan, or laver (but we avoid non-cooking containers posing the threat of toxic varnishes, thermolabile paints, harmful metals, etc∙). With gas appliances, do not forget flame-shielding underplates / heat-output eveners or thick-bottomed utensils. This ensures uniform heating and minimises the mischance of focal carbonisation. Assorted gas rings or electric cookplates will require specific power settings so that all meals crispen approximately simultaneously. -- An othersome straightforward option is to oven-bake multiple servings. Those oven-crispened in bendy tart moulds of silicone rubber are indistinguishable from pan-made ones. Especially if they are inverted halfway through the ovening, with the topside heater function switched on. -- Adorable non-fried analogues can be hand-shaped on sheetpans or in big braziers. Begrease their upper outsides with a mist or droplets of oil, and broil uncovered at 180 °C (356 °F; proximately half the maximum of an ordinary uncalibrated gas oven) for plus/minus 90 minutes (with one midtime upside-down turn if possible). The topping browner switched on and forced air circulation enabled will improve the resultant crunchiness and appearance. -- Differences: All tray-baked permutations taste a little differently but are just as delicious yummies as their pan-fritter counterparts. Regardless, let's be cautious with improvising: If the mid-products are not flipped at mid-preparation, or if a thicker layer of dough-mix is loaded into the roastpan, or if we slip to a full-tray filling or overfilling practice, we are technologically approaching the concocting of a distantly associated but distinctive dish - we may end up with a traditional potato baba (knolltorte / harulla / placerka). This firmish puddingy speciality is likewisely a savourous potatoey mouthwaterer. But in such a happenstance, let us not promise our invitees the twoside-crusted crunchcakes and definitely not make them crave "Bartoncakes": Rather, we openly declare a harulla-lovers' nosh-up. -- Air-baked mutations can be topped with wedges or shavings of pancetta - these will crisp up, and their melted-out lard yummifies the crusting reaction at the air-dough interface. Pan-crispened or oven-perfected, both preparational pervariations are particularly outstanding for the toothsomeness of their intracrustal baked-in oniony and bacony nibbles (yclept yummicles). -- The gourmandic impressions will be enhanced by a befitting drinkable. At whole-family evening potlucks and telly get-togethers, lukewarm full-fat or semi-skimmed milk is the glass of choice. Chilled kefir or soured buttermilk are enjoyable liquid refreshers. Beer, colas, sodas or other soft drinks classically go with gatherings and barbecues. A gourmetic shortcoming of fermented quenchers, carbonated beverages, fruit nectars and wines is their sharpish sapour or tang, higher sourness, or fizzy bubbles: Such tingly relishes can overshadow or utterly suppress the subtle undertones of flavourful gastronomical delights. The neutral bouquet of cuppa tea may be a viable compromise. Alternatively, refrain from sipping while munching and sup a cooler only after your well-deserved Epicurean enjoyment and gastrological satiation. Anyroad, as the proverb says, there's no accounting for taste... -- Bon appetit ! -- Your Doctor Barton and Grandma Estela -- Recipe provided by the exemplary hosts from the thrilling & nostalgic book The Case of the Forgotten Chest -- DIETING TRIVIA -- DAIRY-FREE -- LACTOSE-FREE -- GLUTEN-FREE -- EGG-FREE -- MEAT-FREE -- LOW-FAT -- LOW-CHOLEST∙ -- LOW-PURINE -- VEGETARIAN -- VEGAN -- Barton-school pancakes are typically prepared completely flourless and therefore devoid of cereal glutenin: They are suitable e∙g∙ for gluten-abstaining dieters mitigating celiac disease (gluten enteropathy, non-tropical sprue). The plainest version without bacon or smoked meat fits meatless and purines-restricting diets (e.g. for elevated uric acid - hyperuricaemia and related disorders - gout / gouty arthritis, some urinary stones). The egg-lack and zero cowmilk content are of interest for the respective allergy and dairy sugar (lactose) intolerance sufferers. The classical simple design of Barton-line pancakes is a wholly vegetal mixture (potatoes, garlic, possibly onions and oil). Suchlike constituents fulfil the highest ideals of vegetarian and vegan philosophy and a healthful lifestyle. -- Potatoes are a carbohydrate-rich food - consume in moderation to preclude the onset or worsening of diabetic illness (diabetes mellitus). -- -- NOTICES, WARNINGS AND DISCLAIMERS -- The information in this manual regarding nutritive compounds, health and/or illnesses is simplified and intended for layman's and indicative purposes only. It cannot be considered as any advice, guidance, instructing, replacement of medical or relevant professional consultation, a substitute for or denial of healthcare practices and protocols, favourisation of so-called alternative medicine or analogical nonsense, nor as a claim concerning any therapeutic, healing, health-related or unnamed benefits of the involved viands. Neither the integrants utilised and/or listed nor the terminal comestibles have been medically or elseways professionally tested in these contexts or regards. Suitability or unsuitability for certain dietological regimens has been inferred from generally known or publicly published findings in the literature and derived from the usual average nutritional composition. The raw sources base and the nutrient representation in victual products may naturally or processually fluctuate, scientific knowledge and current expert opinions can change, and particular person-unique responses in the actual status of his or her organism may be different from other people's and from his or her own responses in a previous life and may not be predictable or anticipable. Appropriate expert counsel should be sought prior to and in the course of any intentions with, implementations and intakes of the raw precursors, intermediates, and serving-ready eatables mentioned herein that are not the normal dietary objectives of a fully informed, healthy adult consuming varied edibles in optimal quantities at physiological intervals and in customary manners. Liability and/or guarantee of the author and distributors of this text for any damages, losses, harms, effects, lack thereof, or for injuries of any scope or extent or nature are excluded and unacceptable. Caution and wisdom must be exercised in gastrology, alimentation and dining. Effective, proven, and law-enforced principles and fundamentals of hygiene and of personal, property-related and environmental safety should be followed. -- Copyright © Julion Okram 2018. 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