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| biochymickal_arts_2013 [2013-09-14 10:47] – [ongoing questions & open loops] maja | biochymickal_arts_2013 [2013-09-15 15:23] – nik | ||
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| ==== Biochymickal Arts 2013 ==== | ==== Biochymickal Arts 2013 ==== | ||
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| ==== biochemistry / biology / bacteriology ==== | ==== biochemistry / biology / bacteriology ==== | ||
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| * E - sample from 2010 (unopened, we may find some mold on the top if we are lucky...). | * E - sample from 2010 (unopened, we may find some mold on the top if we are lucky...). | ||
| * F - sample of kimchi juice that is 9 months old. | * F - sample of kimchi juice that is 9 months old. | ||
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| + | note that sea salt shoudl be used, rather than table salt (since table salt often contains [[wp> | ||
| ==== 20130913 ==== | ==== 20130913 ==== | ||
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| * GFP and/or Luciferase? | * GFP and/or Luciferase? | ||
| * can we determine vitamin content of fermentations? | * can we determine vitamin content of fermentations? | ||
| + | * which Lactobacillus are able to produce vitamin C (see: L-ascorbate biosynthesis I, L-ascorbate biosynthesis II)? | ||
| * which microorganisms can be chosen to increase vitamin production or production of specific amino acids | * which microorganisms can be chosen to increase vitamin production or production of specific amino acids | ||
| * what sort of things can be done in a ' | * what sort of things can be done in a ' | ||
| * good reference for korean techniques? | * good reference for korean techniques? | ||
| + | * "How can we reboot the ascorbate synthesis pathway in humans?" | ||
| + | |||
| + | ==== Food ==== | ||
| + | |||
| + | Menu Spinterfields Friday evening 13.09.2013 | ||
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| + | **Starter** assorti of the various grasses from the salty fields at Saint Valery sour Somme (aster, salikornia, saltwort, atriplex hortensis, halimione) | ||
| + | served with the pulp of the organic Brussels tomatoes | ||
| + | |||
| + | **Soup** broth from the fermented and then preserved greenery from the garden with potatoes, carrots beetroot, onion and garlic. | ||
| + | |||
| + | **Main corse** lightly (~4h) fermented chicory cooked in the sauce of fried oil, garlic, onions, apples, honey and La Mahleur beer served with oven baked autumn vegetables ( potatoes, parsnip, turnip, pumpkin, garlic) coated in olive oil, sesame oil, lemon soy sauce. | ||
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| + | **Dessert** two days old fermented verbena kefir drink | ||
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| + | **Saturday Lunch**: Autumn Miso soup with kale, carrots, mushrooms and tofu Bio bread with Chick pea hummus and Red beet hummus | ||
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| + | **Saturday Dinner**: Seitan stew with prunes in a trappist beer sauce | ||
| + | Oven baked mashed potatoes with carrots and spinach Lentil salad with fresh herbs | ||
| + | Green mixed salad with vinaigrette | ||
| + | **Sunday Lunch**: Quiche with pumpkin, mushrooms, apples, nuts and smoked tempeh Green mixed salad with vinaigrette | ||
maja