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biochymickal_arts_2013 [2013-09-17 10:42] – 83.101.5.51 | biochymickal_arts_2013 [2013-09-18 14:03] – nik | ||
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* in pictures https:// | * in pictures https:// | ||
+ | * notes from each day | ||
+ | * [[biochymickal arts 20130913]] | ||
+ | * [[biochymickal arts 20130914]] | ||
+ | * [[biochymickal arts 20130915]] | ||
==== biochemistry / biology / bacteriology ==== | ==== biochemistry / biology / bacteriology ==== | ||
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* 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 ==== | ||
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note that sea salt shoudl be used, rather than table salt (since table salt often contains [[wp> | note that sea salt shoudl be used, rather than table salt (since table salt often contains [[wp> | ||
- | |||
- | ==== 20130913 ==== | ||
- | * making PDA to prepare plates | ||
- | * preparing plates, microwave pasteurisation (sub 120ºC sterilisation? | ||
- | * 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==== | ||
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* 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? | ||
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* "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 |