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KITCHEN SOCIAL ACT

tags: PRODUCTION

NIGHTLY DURING WEEK OF LAB KILL LAB (7pm-8:30pm December 14-20)

KITCHEN SOCIAL ACT [ 廚社演 ]

concept

Through cooking and sharing food together, we perform Kitchen Social Act.
廚房總司令Kitchen general: Yinnu Chen

Two plans for food preparation and serving.

WE EAT RICE (我們是飯桶)
Each night we prepare 3 large rice cookers (20 people volume) to feed the rice eaters!

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sponsored by Tatung ricecooker
2 green ones, one for rice, one for vegan, orange one not vegetarian.
每晚供應三大鍋：白飯/菜飯/葷飯，每鍋20人份
飯桶炊事員cooks: Yinnu Chen, Hsien Yu Cheng, Fugol Yee, Shu Lea Cheang, Escher Tsai.

WE THINK FOOD (食想想吃)
During these eat/drink/chat hours, each night we also invite food grower/thinker and artists
to prepare special dishes for thoughts.

special invite

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米啤酒試飲 by 陳相全/禾餘麥酒 (https://www.alechemist.com.tw/)
made from 3 rice varieties (red, white and black) provided by 池上多力米

飯桶米:
Provided by 賴青松/榖東俱樂部 (宜蘭)

Day Menu MONDAY 14/12/2020

Premiere taste of freshly brewed rice beer - experiment by 陳相全/禾餘麥酒
accompanied by 米菌豆豆發酵記 Dou Dou Rice Koji-Ji (made from 酒粕豆腐 fermented tofu from debris of rice beer making)
prepared by 林宜蓉/發酵.發笑 Faye Lin / FERMENTERIA

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飯桶炊事 - 易富國 Fugoul Yee
kimche-tofu+黃豆芽
kimche-黑毛猪軟排

Day Menu TUESDAY 15/12/2020

發酵發狂麵擀面 by Dimension Plus (Jessie Huang, Weiwei Huang) with starter from Finland’s Tuomo and Dimension Plus's home grown sourdough starter.

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accompanied by Pumpkin Salsa - Yinnu Chen

飯桶炊事
南瓜山藥芋頭red bean chilli - Yinnu Chen
山野香雞肉南瓜土豆燉- Shu Lea

Day menu WEDNESDDAY 16/12/2020

forking piragene day
廚司: 大山龍 RYU OYAMA - germinated rice on te agar medium

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YouTube
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飯桶炊事 - 易富國 Fugoul Yee
vegetarian tagine(紅白蘿蔔+冬瓜)
agneau tagine(2 legs of goat + 紅白蘿蔔)

Day menu THURSDAY 17/12/2020

rice academy day
廚司: 太郎、TARO - mushroom delirium/myco-logick - preparing/sharing fungal ceviche
quarantine mushroom : 珊瑚菇.秀珍菇.玫瑰菇.藍寶石菇.猴頭菇
12/08

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飯桶炊事
白菜滷 - Yinnu Chen
滷肉燥 - 蔡宏賢 Escher Tsai

Day menu FRIDAY 18/12/2020

wateria day
廚司: 三味豆腐(Jessie)、文思豆腐(Yinnu)

飯桶炊事
麻婆豆腐 (mushroom) - 蔡宏賢 Escher Tsai
麻婆豆腐 (肉) - 蔡宏賢 Escher Tsai

豆腐試做

  • 屏東滿州泉水

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  • 豆腐模具
    用3000ml豆漿，做出18x18x2.5-3cm豆腐

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  • 水：

宜蘭福山山泉水Fushan, Yilan、屏東滿州泉水 Pintung, Manzhou、台北自來水。
（王巧萍請女兒乾爹＆同事幫忙取山泉水，各15公升）

  • 菜單： 三味豆腐(Jessie)、文思豆腐(Yinnu)、麻婆豆腐(escher)
  • 材料：
    三味豆腐:黃豆、三種水（每種做成豆漿3000ml去做豆腐）、鹽滷
    黃豆Soybean-台南十號 Tainan No.10，
    豆腥相對低（減少干擾味覺，分辨不同水製豆腐）
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    鹽滷Nigari-液態鹽滷
    （台肥集團、花蓮廠製造、深層海水濃縮礦物質液）
    鹽滷的作用：凝/集結豆漿裡的蛋白質成為固態的豆花＆水
    其他選擇：日本粉狀鹽滷、熟石膏（化工行食品添加劑硫酸鈣，口感軟嫩）https://www.newsmarket.com.tw/blog/85991/

麻婆豆腐用豆瓣醬：郫縣豆瓣醬
大概分兩種。一種是紅油豆瓣，發酵期短，工藝簡單，用途較少。在四川特別是郫縣當地，講究點的家庭都是自己做的。

還有一叫傳統郫縣豆瓣。發酵周期越長顏色越黑，最少發酵周期為一年。傳統郫縣豆瓣是自己家裡做不出來的。因為是非遺的傳統手藝，需要每天翻、曬、露要持續一年以上。

Day menu SATURDAY 19/12/2020

Technoia day
廚司: 陳科廷 Keting Chen - GADO GADO

飯桶炊事
veggie 三杯XXX - 鄭先喻Hsien Yu Chen
三杯雞 - 鄭先喻Hsien Yu Chen

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rose mushroom cultivated during quarantine in Taipei hotel for 3 cup mushroom dish

北部東南亞食材商店
佶洋東南亞進口食品百貨桃園市桃園區建國路112號，03 377 2223
刺芹(又稱美國香菜、墨西哥香菜)

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羅望子，有淡膠、新鮮未剝殼、糕狀不同狀態，這次使用糕狀

越南雜貨店 法國麵包，台北市文山區指南路一段6號，0910 494 675
文如越南食品行 台北市文山區開元街22號，02 2936 8281

Day menu SUNDAY 20/12/2020

Phytopia day
廚司: 陳怡如 - https://www.hisp.ntu.edu.tw/news/epapers/37/articles/123

飯桶炊事
veggie rice burger - 鄭先喻Hsien Yu Chen
地瓜燒肉 - 鄭先喻Hsien Yu Chen

生鮮蔬果

陳幸延，小農米友的共同商店 深溝共同店

SPACE
outdoor

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