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==== Biochymickal Arts 2013 ==== | ==== Biochymickal Arts 2013 ==== | ||
- | Menu Spinterfields opening evening 13.09.2013 | ||
- | |||
- | 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. | ||
- | |||
- | Dessert | ||
- | two days old fermented verbena kefir drink | ||
==== biochemistry / biology / bacteriology ==== | ==== biochemistry / biology / bacteriology ==== | ||
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* good reference for korean techniques? | * good reference for korean techniques? | ||
* "How can we reboot the ascorbate synthesis pathway in humans?" | * "How can we reboot the ascorbate synthesis pathway in humans?" | ||
- | * | + | |
- | * | + | ==== Food ==== |
- | * | + | |
- | * | + | Menu Spinterfields Friday evening 13.09.2013 |
- | * | + | |
- | Saturday Lunch: | + | **Starter** assorti of the various grasses from the salty fields at Saint Valery sour Somme (aster, salikornia, saltwort, atriplex hortensis, halimione) |
- | Autumn Miso soup with kale, carrots, mushrooms and tofu Bio bread with Chick pea hummus and Red beet hummus | + | served with the pulp of the organic Brussels tomatoes |
- | Saturday Dinner: | + | |
- | Seitan stew with prunes in a trappist beer sauce | + | **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. | ||
+ | |||
+ | **Dessert** two days old fermented verbena kefir drink | ||
+ | |||
+ | **Saturday Lunch**: Autumn Miso soup with kale, carrots, mushrooms and tofu Bio bread with Chick pea hummus and Red beet hummus | ||
+ | |||
+ | **Saturday Dinner**: Seitan stew with prunes in a trappist beer sauce | ||
Oven baked mashed potatoes with carrots and spinach Lentil salad with fresh herbs | Oven baked mashed potatoes with carrots and spinach Lentil salad with fresh herbs | ||
Green mixed salad with vinaigrette | Green mixed salad with vinaigrette | ||
- | Sunday Lunch: | + | |
- | Quiche with pumpkin, mushrooms, apples, nuts and smoked tempeh Green mixed salad with vinaigrette | + | **Sunday Lunch**: Quiche with pumpkin, mushrooms, apples, nuts and smoked tempeh Green mixed salad with vinaigrette |