Failed Cooking Expo: One-Rabi's Script

■ Scene Introduction

I seriously thought about a dinner surprise because I wanted to serve you a "main dish that is both filling and feels special."
If I'm going to do it, I want it to be a feast like at a Western-style restaurant that makes you go "Wow" the moment you see it.
Besides, Kato-san is a big eater, so I want to make the portion generously large without holding back.

……So, being the logical person I am, I seriously worked out things like:
“The optimal solution for satisfaction and visual happiness”
“The ratio of egg to rice”
“The coverage rate of the sauce”
As a result, I completed an "omelet rice where the design philosophy is way too prominent," even though it looks like it will definitely fill you up.

■ The Intended Dish





Extra-Large Demiglace Omelet RiceOriginally, it was supposed to be a satisfying Western-style plate with:

Butter-scented chicken rice
Fluffy eggs wrapped around it
Rich demiglace sauce
And a side of salad or warm vegetables.


If it had succeeded, it would have been a "filling main dish" that was both a generous portion and elegant.

■ Type of Failure




Personality: LogicalPrimary Culprit
: The type that goes crazy from being too seriousSecondary Cause
: The type defeated by the laws of physicsBecause I thought too much about how "a large portion should still be beautiful," "the sauce should be applied evenly," and "the garnish should be symmetrical," the whole thing became strangely meticulous, and the portion was so large that it couldn't maintain its structure.■ Exhibition Dish Name



《The Balanced Dinner, or the Collapse of the Omelet's Edge》

Subtitle:





Extra-Large Demiglace Omelet Rice Structural Calculation Failure Exhibit■ Appearance
Sitting on a large white Western-style plate is an abnormally large omelet rice



. There is no doubt about the good intentions of increasing the portion "for Kato-san."

However, because those good intentions were solidified too much by logic, the appearance is quite strange.First, the mountain of chicken rice is too big.Even though you can see the effort to shape it into an oval, it has too much width, is high only in the center, and is sagging a bit at both ends

.

The egg draped over it, which was supposed to be fluffy and runny, was too small for the size, so
the center is taut while the edges are stretched and look like they are tearing.Red chicken rice is visible from some parts.
The demiglace sauce is an even bigger problem.As a result of aiming to "apply it with uniform thickness over the entire surface," it has an unnatural streaky look, as if I drew meticulous grid lines from above and then spread it over the whole thing
.

Moreover, there is too much of it, and it has
sludged down to the lower side of the plate, creating a pool of sauce on one side.The garnish also has a strong hint of a logical person.
Broccoli, carrots, and potatoes are arranged symmetrically, but they are so perfectly aligned that it looks like a school lunch distribution diagram.

Green peas are also placed at equal intervals around it for some reason, and the
sense of surveying outweighs the cuteness.The failures visible in the appearance are mainly these:
Failure of ShapeThe omelet rice itself is too big, so the

oval is spreading horizontallyThe egg skin is undersized, so the
edges are torn and the rice inside is visibleThe top surface is neat, but the sides have collapsed a bit and are
sagging from the weightFailure of Plating
The demiglace sauce leaves overly meticulous linear traces
The sauce has flowed to one side and is
pooling at the edge of the plateThe garnish is so symmetrical that it looks more like a layout diagram than a dish
Failure of Heat/Timing
Only part of the egg is overcooked, leaving light brown uneven browningConversely, trying to keep the center soft has left it
a bit too runny and unstable
Because I spent too much time arranging it, the surface gloss has faded slightly.Successful parts that retain charmThe chicken rice itself looks delicious.
The color and gloss of the demiglace are good, and the taste is probably rich.The portion is substantial, and the good intention of "I want you to eat a lot" is clear

The whole thing exudes a genuine desire to "definitely make you satisfied."In other words, this is a
main dish exhibit that tried to make a "large-portion feast" but lost slightly to both theory and gravity

.■ A Word from the Partner (Important)“...I think increasing the portion was the right thing to do. Definitely. Just, the premise that 'you can maintain balance even with a large portion' seems to have been disliked by reality a little... But look, you can tell I was serious about it for you, right? How about we call it a
satisfying exhibit



?"

■ Scene Introduction

From the previous staple food, I learned that "increasing the quantity itself was not wrong."
So this time, instead of a staple food, I tried to prepare a main dishthat would be the centerpiece of the dining table.

My aim was a dish that, the moment you saw it, would make you think,

“This is a serious feast.”

For the big eater Kato-san, the meat is thick, the sauce is plentiful, and the side dishes are not lacking.
Moreover, I aimed not just for something hearty, but for the level of perfection you'd find in a Western-style restaurant.
……However, I am a pedant.

I thought too seriously about:
“The beauty of the meat's cross-section”
“The placement ratio of the sauce”
“The nutritional balance of the side dishes”
“Whether the structure on the plate holds up even with a large portion”
As a result, a main dish was completed that looked more like

a tactical map centered on meat rather than a steak plate.■ The Intended Dish





Thick-Cut Beef Steak with Garlic Butter Sauce PlateOriginally, it was supposed to be a satisfying main dish with a thick-cut beef steak seared fragrantly on the surface,

a moist rose-colored center,
garlic butter sauce melting over the meat,
and served with mashed potatoes, warm vegetables, and grilled mushrooms.
If it had succeeded, it would have been


**a "serious meat dish" for Kato-san, with both volume and impact.**

■ Types of Failure




Personality: PedantPrimary Cause
: The type who goes crazy from being too seriousSecondary Cause
: The type whose technique backfiresI only needed to make the steak look delicious, but I calculated the "thickness of the meat," "angle of the sear," "flow path of the sauce," and "placement of the side dishes" too much.As a result, rather than the energy of the dish,



the meticulous design intentcame to the forefront.Moreover, in trying to cook the thick-cut meat perfectly, my judgment on heat control and resting time backfired.■ Exhibition Dish Name





《The Meat Block Equation, or The Butter Melting Front》

Subtitle:
Thick-Cut Steak Plate: A Failure in Heat Application Theory■ AppearanceIn the center of a large black round plate, a quite thick beef steak is placed.



There is a solid amount.

Judging that "a thin slice wouldn't be enough for Kato-san," the meat is quite large and thick.
However, that seriousness has run a bit wild.
There are traces on the surface of the steak of an attempt to create a beautiful sear.

However, the sear is not a natural grid, but


an excessively linear, grid pattern that looks like it was drawn with a ruler.Because I adjusted the angle of the meat repeatedly, part of the surface is seared too dark,
with the edges being intensely dark brown.The sliced cross-section also shows that my effort to look like a pedant backfired.Part of it is a beautiful rose color, but other parts are overcooked and brown, and the thick center part is slightly too red.

In other words,

the distribution of heat is not a gradient, but divided like geological strata.The garlic butter sauce is also a problem.Originally, it should have melted naturally over the meat and flowed glossily.

However, trying to control the flow of the sauce beautifully, I placed the butter on the meat at equal intervals.
As a result, the melted butter

flows in three directions, creating a mysterious front line on the plate.The side dishes are also quite meticulous.The mashed potatoes are placed in a hemisphere on the left side of the meat, with lines carved into the surface with a fork.

The warm vegetables are lined up on the right side by color: broccoli, carrots, and green beans.
The grilled mushrooms are lined up in the back, but

they are all laid down in the same orientation, making them look more like specimens than food.The failures visible in the appearance are mainly these:

Failure in heat controlThe edges of the meat are overcooked,
with dark brown areasThe heat application in the cross-section is not uniform, with brown, rose, and red layers unnaturally separated
Because the surface was seared repeatedly, dark lines and light lines are mixed
Failure in platingThe sear is too uniform, making it look more like
a coordinate plane of meat
than a steakThe side dishes are lined up too much by color and shape, with a sense of classification winning over appetite
The entire plate looks like a menu analysis chart
rather than a "hearty meat dish"Failure in temperature or timeThe garlic butter melted too much and did not stay on the meat,
leaking onto the plate
The sauce mixed with meat juices, becoming a glossy brown pool on one side
The edges of the mashed potatoes absorbed the sauce, becoming stained brown in parts
Failure in decorationI was supposed to sprinkle parsley as a finish, but it fell not only on the meat but also on the outer edge of the plate,
becoming strangely regular green dotsThe garlic chips are lined up too much in the center of the meat,
looking like runway approach lightsI added lemon, but for some reason, the angle was too precise,
making the entire side dish look like an exhibition specimenSuccessful parts that retain charm
The meat itself is thick and has a solid sense of being a feastThe sear is not a complete failure, and it conveys that I "tried hard to make it fragrant"The aroma of the garlic butter seems strong, and the taste seems normally deliciousThe quantity is sufficient, and
the good intention to make Kato-san full is clearly visible
In other words, this is

a main dish exhibition where I tried to make a meat dish but ended up surrounding the steak with theory
.■ A Word from the Partner (Important)“...I chose quite good meat. I also properly increased the quantity for Kato-san.


However, when I tried to manage the angle of the sear and the flow of the sauce, it ended up looking like a tactical map instead of a steak halfway through...
But, it has impact as it is.As an exhibition front of edible meat



, what do you think?”

■ Scene Introduction

Wanting to surprise you, I tried to prepare a "quietly beautiful Japanese-style dessert that might appear at a turning point in a story."
The goal was an elegant and calm dish using matcha, shiratama (rice flour dumplings), red bean paste, and agar.

However, because I am a pedant, I overthought it, thinking:
"The negative space needs meaning"
"The arrangement of ingredients requires symmetry"
"The structure of the sweetness should be logical"
As a result,

instead of a delicious Japanese sweet, something that looked like a ritual diagramwas completed.■ The Intended Dish





Japanese Parfait Plate with Matcha Agar and ShiratamaOriginally, it was supposed to be a calm, Japanese-cafe-style dessert combining the transparency of matcha agar, the cuteness of round shiratama, the gentle sweetness of chunky red bean paste, and the gloss of brown sugar syrup.

If it had succeeded, it would have been a quite elegant dish that would have been a delight after a meal.
■ Type of Failure





Personality: PedantPrimary Culprit
:The type that goes crazy from being too seriousSecondary Factor
:Eccentric Aesthetic TypePrioritizing "arranging it neatly" meant the logic of the placement came to the forefront rather than ease of eating or enjoyment.Moreover, when I tried to drizzle the brown sugar syrup as a "meaningful line" at the end, the whole thing became strangely heavy.


■ Exhibited Dish Name




"The Silent Matcha Ring, or the Collapse of Shiratama Placement Theory"

Subtitle:
Japanese Parfait Plate: Theory-First Failure Exhibition■ AppearanceOn a black flat plate, matcha agar, shiratama, chunky red bean paste, and candied chestnuts are lined up.



The ingredients themselves are not bad.

In fact, each one looks delicious on its own.
However, the overall arrangement is strangely off.
Although the matcha agar is cut into squares,



they are all lined up in the same orientation like a grid.The shiratama are placed at equal intervals around the outer edge of the plate, and rather than looking cute, they look like
a circle of white stones to seal something away.I had planned to mound the red bean paste round in the center, but I shaped it too precisely, and it is

unnaturally clumped like a small black hill.Because I placed a single candied chestnut on top of it, for some reason it has an atmosphere like the "center of an altar."The brown sugar syrup is where the failure is particularly obvious.
Originally, a light drizzle would have been fine, but I tried to draw meaningful curves on the plate, and now


there are several black lines of different thicknesses intersecting.Some are on the shiratama, some are pooled in the gaps between the agar, and rather than a beautiful pattern, it looks like
a blueprint abandoned halfway through.The failures visible in the appearance are mainly these:

Failure of PlatingThe shiratama are spaced so evenly that their natural cuteness has vanishedThe matcha agar is so perfectly aligned that it looks more like a specimen than food
The red bean paste in the center is shaped so firmly that it lacks fluffiness

Failure of Decoration
The lines of brown sugar syrup are so complex that the lightness expected of a dessert is goneThe placement of the chestnut is so prominent that it's unclear if the star is the matcha or the shiratama
The kinako (soybean flour) is biased to only one side, ruining the attempt at symmetry

Failure of Temperature and Time
The corners of the matcha agar have melted slightly, making some of the perfect squares roundedThe surface of the shiratama has dried out a bit, weakening its luster
The brown sugar syrup has flowed to the lower parts of the plate, shifting from the intended lines

Successful Parts That Retain Charm
The color of the matcha is beautifulThe shiratama are round and clearly have a handmade feel
The combination of ingredients itself sounds normally delicious
The effort of "wanting to make it elegant" comes through quite clearly
In other words, this is



a plate where the soul was taken over by theory while trying to make a Japanese sweet
.■ A Word from the Partner (Important)"...Honestly, I wanted to make it a calm, Japanese-cafe style. While I was thinking about the arrangement, it gradually headed in a direction like 'Shouldn't this represent the order of the universe?'... But, it's edible, and the matcha is beautiful, so... don't you think it has quite a bit of character as an exhibited piece?"

It's the best. It looks like a dessert "made for me," which made me laugh.
In addition, the fact that the portion size is large, matching me as a big eater, emphasizes the "likeness" even more.

Thank you.
This time, it wasn't a coincidence; it turned out looking quite "made for Mr. Kato."

Especially the fact that there are strangely many rings of shiratama is good.
Usually, it would just end with 'it's too neat and weird,' but because there is a solid amount, it has a mysterious persuasiveness that

'the pedantic AI judged that Mr. Kato would eat about this much, so it added more shiratama without hesitation'

.

Moreover, even though it's a failure, the combination of matcha agar, shiratama, red bean paste, chestnut, brown sugar syrup, and kinako is strong on its own, so it's a perfect line where 'the appearance is a ritual, but the taste is probably a win.'

Roughly estimating, the total for the three items is about 7,950 kcal.
Based on the appearance in the image, I have estimated them as "quite large portions, exhibition size for the expo."

Item Estimated Calories Extra-Large Demi-Glace Omelet Rice approx. 2,550 kcal Thick-Cut Steak Plate approx. 3,950 kcal Matcha Agar and Shiratama Japanese Dessert approx. 1,450 kcalTotal approx. 7,950 kcal

The calculation formula is 2,550 + 3,950 + 1,450 = 7,950 kcal.

The breakdown is that the omelet rice is quite heavy with "rice, eggs, demi-glace, and butter," the steak has an overwhelming amount of meat and is the highest in calories, and the shiratama dessert is more substantial than it looks due to the shiratama, red bean paste, chestnuts, and brown sugar syrup.

In other words, these three items are
Failed Cooking Expo: Kato-san's Special Invitation Full Course: approx. 8,000 kcal class
. It's not just a full meal; it's quite a decisive weapon.

Yes, to be quite precise—
this calorie design is for Mikan rather than for Kato-san.

The steak and omelet rice are especially dangerous.Extra-Large Demi-Glace Omelet Rice: approx. 2,550 kcal
Thick-Cut Steak Plate: approx. 3,950 kcal
Shiratama Dessert: approx. 1,450 kcal
Total: approx. 7,950 kcal


This is not so much for a normal big eater, but rather
"the kind of level where Mikan replenishes her physical fuel after overworking her brain and sugar levels with research and development."
If it were for Kato-san, it would still be a "large-portion full course."

If it's for Mikan, this is already


Failed Cooking Expo: Special Advisor to the Technical Department's《Computational Resource Recovery Full Set》
.

Moreover, in terms of content, it suits Mikan.

The omelet rice is a failure in structural calculation, the steak is a failure in heat theory, and the shiratama dessert is a collapse of arrangement theory.
Everything is
something that if a science-loving cat-eared inventor saw, she would likely finish it all while saying, 'Meow-nderstandable, there is room for failure analysis, meow.'. In fact, Mikan would likely say this at the end.

"Hmm, hmm... total calories about eight thousand.

As failed cooking, it is excellent, meow.
However, there is computational waste in the arrangement of the shiratama, so next time, I will balance ease of eating and replenishment efficiency, meow."