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| biochymickal_arts_2013 [2013-09-14 15:39] – nik | biochymickal_arts_2013 [2013-09-15 15:23] – nik | ||
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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 ==== | ||
| Line 62: | Line 47: | ||
| * 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. | ||
| + | |||
| + | note that sea salt shoudl be used, rather than table salt (since table salt often contains [[wp> | ||
| ==== 20130913 ==== | ==== 20130913 ==== | ||
| Line 103: | Line 90: | ||
| * 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 |
maja