What kind of food components contain more energy?

So what should I build my dishes out from to have an energized, successful day?

By energy I mean like starch which is in bread, potatoes, sugar and stuff. Energy that allows you to move. I'm not asking how to be stronger or anything.

My understanding of food (extremely simplified):

• bread, potato, sugar -> energy


• meat -> protein (build muscle)


• ...

The question I want to answer for myself: If I eat meat, can I be sure to ingest enough energy to live through the day?

(I'm not anything like professional in food stuff.)

Substituting instant imitation flavored pudding mix and cake mix in Bundt Cake recipe

Nothing Bundt Cakes makes delicious dark chocolate and white chocolate with a raspberry center. Thrilled to find copycat recipes online, both call for imitation flavored pudding mixes and cake mixes. Can I use a similar recipe for very rich (with sour cream and butter) dark or white chocolate cake from scratch, adding raspberry sauce swirled in the middle? Reading the ingredients of the instant pudding mix, I could add cornstarch, finely chopped dark or white chocolate chips, vanilla flavoring, and anything else?

Coconut Water from White vs Brown Coconuts

The warning label on each coconut describes how to treat the water within each. The water on the brown coconut is to be discarded; the water on the white coconut is safe for consumption.

Why is the water from the brown coconut different than that of the white coconut?

How should I store leftover uncooked lasagna sheets?

I bought a package of these Delverde "no-precooking" lasagna sheets and used half a dozen to make a lasagna. Now I've got nine sheets leftover—and I don't make lasagna that often.

How can I store these noodles for the long term? I keep most uncooked pasta in glass jars in my pantry, but what about these big sheets?

How to avoid getting arm hair in food?

Sorry if this question is slightly gross.

I happen to have a significant amount of hair on my arms and the back of my hands. When preparing food using my hands (e.g. kneading dough), sometimes hair gets in the food. How can I avoid this? What would a serious / professional cook do?

Would they wear gloves and long sleeves? Would they shave their arms? Are there other approaches?

A substitution for pork in Swedish Meatballs

I am looking for a substitute for ground pork in Swedish meatballs. For religious reasons, I don't eat any kind of pork (I adhere to the bible clean and unclean meat, fish, and fowl). Would ground turkey or ground veal be the best substitute for the pork? Thank you for your answer.

whole eggs versus folding in egg whites

I have a recipe that calls for egg yolks, and separately folding in egg whites. What would be the difference in me eliminating folding in the whipped egg whites and just using the whole egg?