A site dedicated to the rational study of the UMMO affair
D41-5 Kitchen data - Breakfast - Utensils - Foods
Daily Life on UMMO-5 [ VCEU-5 ]
Language Spanish
No. of Copies 1
Mr. Fernando Sesma Manzano
MADRID SPAIN
DAILY LIFE ON UMMO.
Finally the whole passes through a Chamber (You would call it an OVEN) in which, although its temperature is the same as that of the surroundings, the meat is heated by stirring up the molecular agitation of its tissues by means of very high frequency variations of the gravitational field (Sixty million megacycles per second 6 · 1013 MH) (1)
The GEE (HUSBAND) has now finished his preparation. Meanwhile his wife, his parents and the youngest son have dressed again in other showy, richly coloured EEWEE (Circular tunics) (The ones they wore earlier have been thrown into the IMAAUIII (DRAIN), dissolved by the action of acids and then disintegrated as refuse, later converted into free Hydrogen. Our garments are almost never worn several times, nor are they washed. They are manufactured a few uiw before use in the XAABII (DWELLING) itself. We do not “know” woven fabrics.
The first meal of the day is about to begin. It is approximately 225 UIW. Dawn has barely ended, and our IUMMA rises radiant among the high indigo and orange mists of the morning.
You will think that this repast corresponds to the earthly breakfast, and in reality it does, with the difference that this meal is the longest and most copious of the day. That is, the one with the richest calorie content within this interval of 600 uiw.
This is much more rational than the custom on the Planet Earth. Do not forget that man and woman have to face the energy expenditure of their morning work, and must therefore regulate their basal metabolism perfectly, compensating those losses with a hearty early meal.
Today they will have this meal inside the XAABIUANAA (DWELLING), since the previous day was spent entirely among the rocks, beside the stream of the nearby grove of tall IGUU (A plant with a certain resemblance to the ancient tree ferns of the Planet Earth).
They all gather in the same UAMIIXAABII (Kitchen room) and each one opens his own XAXOOU (SEAT) in the floor. Around these; a rectangular area of the floor. (IMAGE 10)
The UGEE (CHILD) also makes a flexible metal tube emerge from the floor (IMAGE 11), at the end of which there is a spray nozzle.
A yellowish cloud of fine droplets is sprayed over the floor. You would think he was painting the parquet. In reality the purpose is to create a thin film that protects the floor and serves as a tablecloth.
Also from the floor rise some appliances (IMAGE 12) which we call NAAXUNII, whose function we shall explain further on.
The GEE and the YIE (HUSBAND and WIFE) (2) place on the floor the IOAOOI (CONTAINERS FOR LIQUID FOODS). There are many models of these, one of which we show you in (image 12).
(U-C Note: In black and white, the drawings that appear in the Aguirre compilation)
Each IOAOOI consists of three to four spherical containers or chambers that keep the cooked broths at a constant temperature while they are being consumed. These broths, which we call UAMIIGODAA, are sucked up through long flexible tubes.
The UOUAMII (MEAL NUMBER ZERO) is about to begin.
It starts with a few UIW of silence. They all close their eyes and try to settle their minds into a constellation of pleasant memories. Various experiences, touches of humour and festive incidents are evoked.
This preamble is necessary to imbue the course of the meal with an atmosphere of peace and healthy cheerfulness.
Such a mental atmosphere is essential for the human organism; There are psychosomatic reasons for acting in this way. Indeed: Negative emotional disturbances; such as states of anxiety, fear or dread, sadness, worries; inhibit the normal secretion of the digestive juices, causing serious disorders of the corresponding system. It is curious to observe how you practically ignore this principle, even though the progress of earthly psychosomatic medicine ought to have guided you seriously in this respect.
It is necessary, then, that between the moments preceding the meal and the end of the digestive process, the family cell should feel spiritually united in mutual joy. Children acquire this kind of habit or reflexes from a very early age, so that mental control is very active. In an instant all the worries of work are blocked out of the Field of consciousness, thinking activity relating to current studies is reduced to a minimum, and the individual undergoes a momentary regression to the childhood phase, free of transcendent problems and exempt from acute spiritual sensitivity.
Parents and children hardly speak or gesticulate during the meal. Their movements or muscular dynamism are restful. They look at one another, they smile. Comic gestures are lavished and are received with a pleasure and satisfaction free of stentorian laughter.
You will have understood, then, that such behaviour cannot be interpreted as a rite or the fruit of ancestral customs, but rests on the basis of a Psychophysiological need.
They all bring to their mouths the ends (MOUTHPIECES, you would say) of those long tubes leading from the DADOI. This would remind you of the NARGHILES of the oriental smokers of the Planet Earth. The sucking of the UAMIIGOODAA (Liquid foods) is thus beginning.
The variety of the latter is very great. They are vegetable mixtures of animal extracts, synthetic aromatic essences etc. Compositions that would doubtless remind you of exotic soups or sauces from distant earthly countries.
Rich in lipids or fats, with a high percentage of Carbohydrates, aromatic and tonic, they contain a wide calibrated range (For each individual) of the factors needed for human metabolism. (Glucose, galactose, fatty acids, chlorides, Calcium, Potassium Thiamine, Riboflavin, nicotilamide, ascorbic acid... All of them (except some compounds of phosphorus and Manganese) known to you earthlings.
Some of these UAMIIGOODAA are slightly sweetish, others have an aromatized acid taste, and most are faintly salty. Comparing them with some earthly foods, we recall certain kindred flavours, such as those of certain shellfish, and those of certain edible seaweeds much prized in Japan.
So we do not use the earthlings' SPOON, an instrument that drew our attention so much on our arrival in France. Sucking through the flexible tube recalls those straws you use for drinking soft drinks, with the difference that our tubes carry a thermoregulated heating system and that the liquid flows driven by a slight controlled pressure (IMAGE 12).
Now comes the moment of the UAMIIGOOINUU (SOLID FOODS) but first everyone will make use of the NAAXUNII. This requires a brief preliminary explanation:
On our Planet food, when solid, is carried to the mouth with the fingers. These have by now acquired great dexterity in seizing it. But it is considered unhygienic and unpleasant for the skin to be soiled or attacked by its fatty components, colourings, etc.
In former times thin transparent gauntlets were used for this purpose. But for a long time now, at mealtimes in the Xaabiuanaa (DWELLING), there has always been this device or appliance into which our brothers put their hands (IMAGE 13). These are sprayed with a fine spray (Metered hydrosols) which, solidifying on contact with the skin, wraps it in a thin protective layer that repels (through surface tension effects) all fatty substances.
Each time we change Course, as you would say, we can dissolve in the same NAAXUNII that thin artificial glove, similar to the collodion used by earthly chemists, and replace it with another, which is equivalent to washing our hands without the help of water or detergent (do not take this to mean that washing does not exist, as we shall see later).
Nor do we use knives. Our EIWOO OINNA performs the technical functions of a cutter. Its outer shape recalls (IMAGE 14) one of those multiple pencils used by earthlings. From its tip it emits a fine, highly energetic beam of waves (Constant frequency of 7.9 · 1014 cycles per second) that cleanly slices the food to a depth which can be regulated by focusing the conical high-frequency beam. (This frequency lies within the range you call ULTRAVIOLET).
This second stage of the meal begins with some slices of AIMMOA, which are eaten separately from the other foods.
The AIMMOA is a large fruit with a mild flavour and a pulp of alveolar structure and starchy composition, very rich in Carbohydrates and lacking fats, which on our Planet has since very remote times been the staple food of the UMMOAOO (Man of UMMO), as bread has been among you, or the fruit of the ARTHOCARPUS in Ceylon or Polynesia.
In reality the energy value of the AIMMOA is lower than that of Earthly Bread (It is estimated at some 2.30 calories per gram), but on the other hand its abundant content of salts and vitamin factors makes it an excellent natural food.
Once the endocarp (SEE IMAGE 15) or “CORE” of the AIMMOA has been removed, it is cut into wide ring-shaped slices and eaten on its own or soaked in OIBIIA (Fatty extract of a marine animal), or else sprinkled with pure maltose and aerated with certain synthetic essences.
The diners put their hands into the NAAXUNII again to dissolve the protective layer and renew it.
The next food may be the tasty meat of the OOGIXUAA. Amber-coloured meat. The OOGIXUA belongs to a species of vertebrates that does not exist on Earth either and which shows characteristics typical of earthly REPTILES. Its neck and tail are long. Its four limbs have a peculiar morphology that we have not found in any animal on your Planet (among present-day or antediluvian saurians). Our largest specimens can reach almost one ENMOO (One ENMOO is equivalent to 1.87 metres).
Its meat is the most prized on UMMO, and we are sure that earthly palates, if they were free of prejudices regarding the origin of such a food, would find it very tasty.
On our Planet we do not use any direct kind of animal or vegetable fat for treating meat or vegetable foods (what you call fried foods). Cooking is done by means of several classic types of animal milk, two of them very popular, with a rich content of fatty acids.
One of them is IDIIA OIXIIXI, which is extracted from the OIXXIIXI mammal, whose species bears no resemblance to the species known to you and catalogued by the zoologists of Earth.
This large herbivorous vertebrate is a flying mammal (On UMMO we do not know true birds, but there is a great variety of flying mammals). Its membranous wings do not even bear a morphological resemblance to those of the chiroptera of Earth (BATS).
Large numbers of OIXIIXI live in captivity for our use. They are hunted by launching at them remote-guided needles from whose tips flows an anaesthetic that puts them to sleep and forces them to land. The flavour of the food secreted by their mammae is bittersweet, and its fatty components saponify rapidly, giving the liquid a rancid taste which, though we like it exceedingly, we doubt would be tasty to certain earthly palates.
Another milk we use for seasoning is IDIIA GIIDII, from another aquatic mammal whose shape distantly recalls the dolphin and which lives in the depths of the polar seas of UMMO.
Whereas the use of IDIIA OIXIIXI dates from the earliest times of our Humanity, the dietary properties of the second milk mentioned were appreciated only very recently.
You will be interested to know, as a curiosity, that these mammals, whose life is spent at depths of 500 ENMOO or even more (in the ocean trenches), are not kept in captivity. They are first captured and treated surgically, inserting a series of probes or electrodes into their cerebral cortex and fitting them with an AAXOO-UAXOO unit (TRANSMITTER RECEIVER).
The mammal does not suffer at all from this intervention, nor from the subsequent action on its encephalon.
Their brains are controlled (even when they are at a great distance) by means of ultrasonic frequencies that propagate in the water and are then relayed by the receivers, as coded control impulses, until they reach the neuroencephalon.
The transmitter sends the base data on the evolution of the animal's metabolism, which are recorded automatically. When the animal is in heat, and in the subsequent breeding period, the control Base emits coded orders that inhibit the voluntary movements of the female, forcing her to head for the base, where automatic equipment located on the floor of the undersea base extracts the milk and sends it through pipelines to the Land.
Although our chemical industry synthesizes all the components of these kinds of milk, the authentic one is more prized, and besides, it is extracted in abundance without needing to resort to artificial production.
In other cases meats are prepared using their own fatty components (What you call roasts (But always seasoned with tonic products that are neither stimulating nor harmful, though much more aromatic than some earthly spices).
------------------------------------
(1) Note that we do not heat food by high-frequency electromagnetic induction. We abandoned that system some time ago, since the temperatures reached inside the food were very difficult to control, being a function of the chemical composition of the cell tissues.
However, at meals taken out in nature, we still use the age-old procedure of searing food with simple combustion in an “oxygen” medium. (NORMAL FLAME IN AIR).
High frequencies of the gravitational type are much less energetic than those of the electromagnetic type, even though they are reinforced by a gravitational “self-resonance” effect; for this reason they are used only for these small domestic applications and for communications. Back
(2) In our language there is no grammatical form called by you the “ARTICLE”. Feminine and masculine words are always different in sound and in written form. Forgive us if we sometimes inadvertently write EL YIE instead of LA YIE (WOMAN). Back
