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| biochymickal_arts_2013 [2013-09-14 15:42] – nik | biochymickal_arts_2013 [2013-09-18 14:03] – nik | ||
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| ==== Biochymickal Arts 2013 ==== | ==== Biochymickal Arts 2013 ==== | ||
| + | * in pictures https:// | ||
| + | * notes from each day | ||
| + | * [[biochymickal arts 20130913]] | ||
| + | * [[biochymickal arts 20130914]] | ||
| + | * [[biochymickal arts 20130915]] | ||
| ==== biochemistry / biology / bacteriology ==== | ==== biochemistry / biology / bacteriology ==== | ||
| Line 9: | Line 14: | ||
| * https:// | * https:// | ||
| * growth medium | * growth medium | ||
| - | * Potato dextrose agar (PDA) >> https:// | + | * Potato dextrose agar (PDA) [[PDA recipe|recipe]] |
| - | * https:// | + | * Malt extract agar (MEA) [[MEA recipe|recipe]] |
| + | * others | ||
| + | * http:// | ||
| ==== biohacking ==== | ==== biohacking ==== | ||
| Line 48: | Line 55: | ||
| * F - sample of kimchi juice that is 9 months old. | * F - sample of kimchi juice that is 9 months old. | ||
| - | ==== 20130913 ==== | + | note that sea salt shoudl be used, rather than table salt (since table salt often contains [[wp> |
| - | * making PDA to prepare plates | + | |
| - | * preparing plates, microwave pasteurisation | + | |
| - | * reading list and library subsection | + | |
| - | * preparing cultures from 3x3 ferments (see above) | + | |
| - | * cooking, eating, drinking (with various toasts) | + | |
| - | + | ||
| - | ==== 20130914 ==== | + | |
| - | * maria' | + | |
| ====links and references==== | ====links and references==== | ||
| Line 78: | Line 77: | ||
| * La Paillasse: Paris Open Biotech Lab wiki with protocols http:// | * La Paillasse: Paris Open Biotech Lab wiki with protocols http:// | ||
| + | |||
| + | ==== Food ==== | ||
| + | |||
| + | see [[biochymickal arts menu]] | ||
| + | |||
| ==== ongoing questions & open loops ==== | ==== ongoing questions & open loops ==== | ||
| * how effective is a microwave for sterilisation? | * how effective is a microwave for sterilisation? | ||
| Line 89: | Line 93: | ||
| * "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 | ||
| - | |||
| - | **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 | ||
| - | |||
| - | **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 | ||
| - | Green mixed salad with vinaigrette | ||
| - | **Sunday Lunch**: Quiche with pumpkin, mushrooms, apples, nuts and smoked tempeh Green mixed salad with vinaigrette | ||
maja