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 Satyr's Culinary Adventures

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Anfang

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PostSubject: Re: Satyr's Culinary Adventures Fri Nov 07, 2014 10:42 am

Schnitzel is very heavy. This looks very light.
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PostSubject: Re: Satyr's Culinary Adventures Fri Nov 07, 2014 10:44 am

Supra-Aryanist wrote:


My digestion loves hot soup, especially a vegetable bouillo, stocked with root vegetables for my mind.


Depends on what kind of mind you want. Calm / Energetic / Inert... and foods accordingly.

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"All that exists is just and unjust and equally justified in both." [Aeschylus, Prometheus]

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PostSubject: Re: Satyr's Culinary Adventures Fri Nov 07, 2014 10:51 am

It looked perfect to me, though I hope he brined that pork.

I made bouillabaisse last night, with rouille on a fresh baguette.
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PostSubject: Re: Satyr's Culinary Adventures Fri Nov 07, 2014 3:28 pm

Lyssa wrote:
Supra-Aryanist wrote:


My digestion loves hot soup, especially a vegetable bouillo, stocked with root vegetables for my mind.


Depends on what kind of mind you want. Calm / Energetic / Inert... and foods accordingly.

I want a mind that can make sense of what I see and think and act energically and confidently with what I observe. I'm afraid foods can't increase my potential, but only definably, within limited parameters, influence it.


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PostSubject: Re: Satyr's Culinary Adventures Fri Nov 07, 2014 6:12 pm

Supra-Aryanist wrote:
Lyssa wrote:
Supra-Aryanist wrote:


My digestion loves hot soup, especially a vegetable bouillo, stocked with root vegetables for my mind.


Depends on what kind of mind you want. Calm / Energetic / Inert... and foods accordingly.

I want a mind that can make sense of what I see and think and act energically and confidently with what I observe. I'm afraid foods can't increase my potential, but only definably, within limited parameters, influence it.




'I am what I eat and how I eat it.' Foods can certainly dull, blunt and damage your potential as the history of MSG and such similar have shown.

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"All that exists is just and unjust and equally justified in both." [Aeschylus, Prometheus]

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PostSubject: Re: Satyr's Culinary Adventures Fri Nov 07, 2014 7:11 pm

Lyssa wrote:
Supra-Aryanist wrote:
Lyssa wrote:
Supra-Aryanist wrote:


My digestion loves hot soup, especially a vegetable bouillo, stocked with root vegetables for my mind.


Depends on what kind of mind you want. Calm / Energetic / Inert... and foods accordingly.

I want a mind that can make sense of what I see and think and act energically and confidently with what I observe. I'm afraid foods can't increase my potential, but only definably, within limited parameters, influence it.




'I am what I eat and how I eat it.' Foods can certainly dull, blunt and damage your potential as the history of MSG and such similar have shown.

Good thing I have an aversion to anything fishy. Wink
On a mental level it makes sense. Physico-chemically, though, we first overcome, denature, foreign substance through digestion and then make into our own, individualizing it.
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PostSubject: Re: Satyr's Culinary Adventures Fri Nov 14, 2014 12:19 pm

Don't know what to call this...

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It's fish, over veggies, over rice, baked.

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PostSubject: Re: Satyr's Culinary Adventures Sat Nov 15, 2014 2:27 am



Pork belly, brined overnight with herbs and braised for 6h at low temperature to completely render the fat, served over fall greens (kale, chard, spinach) sauteed with olive oil and meyer lemon, and buttered fingerling potatoes.
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PostSubject: Re: Satyr's Culinary Adventures Mon Nov 17, 2014 11:39 pm

phoneutria wrote:
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Pork belly, brined overnight with herbs and braised for 6h at low temperature to completely render the fat, served over fall greens (kale, chard, spinach) sauteed with olive oil and meyer lemon, and buttered fingerling potatoes.

Autumnal greens and taters look good.
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PostSubject: Re: Satyr's Culinary Adventures Tue Nov 18, 2014 12:32 pm

Something simple and fast...
Penne and Broschetta

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PostSubject: Re: Satyr's Culinary Adventures Tue Nov 18, 2014 1:57 pm

Satyr wrote:
Something simple and fast...
Penne and Broschetta

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Italiana. What kind of sauce do you have on the Penne?
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PostSubject: Re: Satyr's Culinary Adventures Tue Nov 18, 2014 2:06 pm

Homemade vegetarian...tomato, onions, garlic, oregano, and other spices.

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PostSubject: Re: Satyr's Culinary Adventures Fri Dec 12, 2014 2:24 pm

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Bamboo shoots and calamari....Satyr style.

Vegetables, spices, and my new cookware.

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PostSubject: Re: Satyr's Culinary Adventures Tue Jan 13, 2015 2:51 pm

Tamarind soup (fish)
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Butter Chicken - still reducing....Basmati rice on the side, of course

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PostSubject: Re: Satyr's Culinary Adventures Thu Feb 12, 2015 2:37 pm

Lamb Shanks, made Gordon Ramsay spicy... and slow-cooked (3 hrs) to perfection.

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With a side dish of Greek lemon potatoes (not shown), and a yogurt, mint, sauce, as a dip.

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PostSubject: Re: Satyr's Culinary Adventures Tue Feb 24, 2015 2:44 pm

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Sesame Beef and Broccoli.

I got a bit heavy-handed with the greenery in the end.

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PostSubject: Re: Satyr's Culinary Adventures Wed Mar 25, 2015 2:06 pm

Clam Chowder

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With the leftover corn I added beats, from last night, and oyster mushrooms, my favourites.
You can see it in the back...a bit.

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PostSubject: Re: Satyr's Culinary Adventures Fri Apr 10, 2015 2:31 pm

Tomato soup.

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Tomatoes, onions, garlic, some spinach, but you can use basil, baked pureed and then in a pot with seasoning to your taste.

Potatoes and Spinach puree
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Potatoes, baked or boiled...sautes onions....spinach blanched, garlic, chili, butter.
Puree spinach after blanching, with garlic chili, salt pepper, olive oil.
Cook potatoes and then in a pan with butter, saute onion, add potatoes and then spinach puree.


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PostSubject: Chickpea Soup Thu Aug 27, 2015 10:31 am

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Bacon, and maple syrup, French Canadian style, onions, carrots, cumin, garlic, ginger, radish, paprika, chicken stock.

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PostSubject: Beef Extravaganza Fri Jan 08, 2016 2:10 pm

Pepper Steak with cognac sauce...

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Beef Stew...

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PostSubject: Re: Satyr's Culinary Adventures Wed Jan 13, 2016 5:13 pm

I love chocolate with hazelnuts....and my favourite ice-cream flavour, after vanilla, is [You must be registered and logged in to see this link.].

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PostSubject: Eggplant Parmesan Fri Mar 18, 2016 12:43 pm

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Eggplant baked, with salt/pepper and a bit of olive oil, then allowed to cool... and then rolled in a mix of ricotta cheese, egg, parsley, spinach, Parmesan cheese, (I added cracked ground to crumbs) over tomato sauce, Napolitano style, then topped with mozzarella cheese.

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PostSubject: Vegetarian Sambar Thu Mar 31, 2016 2:21 pm

Extra spicy Sambhar...

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PostSubject: Re: Satyr's Culinary Adventures Thu Apr 07, 2016 3:07 pm

Curry, chickpeas, peanuts, corn and quinoa, cooked with fennel and coriander...cucumber tomatoes...on the side

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PostSubject: Re: Satyr's Culinary Adventures Thu Apr 07, 2016 3:46 pm

Never tried it in that combination, looks interesting.

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PostSubject: Rice & Chickpea Curry Fri Apr 15, 2016 12:29 pm

My own invention...

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Fennel, coriander, curry, onions, garlic, ginger, paprika, hot pepper, chickpeas, rice, onions, quinoa, cumin and coconut milk...
Top it with a few tomatoes.
Salt and pepper of course.

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PostSubject: Re: Satyr's Culinary Adventures Thu Jan 26, 2017 10:21 am

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Quinoa, dill pickle, radish, cucumber, dried dates, tomatoes, green peas, carrots, and as dressing mix yogourt, garlic, olive oil, oregano, cubed cucumber, left overnight....salt/pepper to taste.

I'll top it off with crumbled walnuts, and olives.....

Quinoa looks yellowish because it was boiled with a tbs of turmeric added to the water.

Optional: feta cheese, cubed apples.

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PostSubject: Re: Satyr's Culinary Adventures Sun Feb 19, 2017 5:17 pm

Found some fresh chickpeas at the market.
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It took me an hour to clean them by hand.
About an hour and I got no more than a bowl like this:
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Got to thinking, as I did, about how much effort, time, it takes to prepare one dish.

Now we take it for granted, with machines cleaning and removing the shells, and preparing what we eat...but. in the past, it must have taken hours to prepare one meal, if you had any food.
Just think how much work went into growing, collecting, cleaning, and preparing wheat, until it became flour.
Then add the time to prepare it cook it, in the basest form of bread.

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PostSubject: Re: Satyr's Culinary Adventures Wed Mar 01, 2017 12:52 pm

Crustless Vegetable Quiche
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PostSubject: Re: Satyr's Culinary Adventures Sat Jun 03, 2017 10:21 am

Simple, delicious, couscous.

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