Lojbanic Food (or, "Yet another damn Kids Show post.")
Lindar
http://allrecipes.com/Recipe/Maple-Shortbread-Cookies/Detail.aspx
http://allrecipes.com/Recipe/Fraser-Shortbread/Detail.aspx
Who here likes food? If you have a kitchen and want to mess around,
try experimenting with very basic foods to come up with Lojbanic
recipes. Please avoid using chemicals and commercial products like
baking powder. Using things like cornflour, wheatflour, egg, suet (or
shortening, if you prefer), home-made meat broths, simple vegetables
that can be grown in home gardens with minimal care, salt, cane sugar,
whole seasonings (cracked pepper, garlic, onion), try to make a food
item. Breads, gravies, cakes, curries, soups, and other such things
are our goal.
I never measure anything, but try mixing red pepper, ginger, garlic,
onion, cinnamon, and black pepper as a base with sugar, salt, flour,
and water. Makes a nice sauce for boiled potatoes.
The point of this is to have something interactive in the show. What
better way to teach people about things in the kitchen than to talk
about cooking a particular dish? We could teach about kitchen items,
and it's the perfect place to introduce lujvo as concepts.
Either way, it would be nifty to have original dishes.
Lindar
I apologise for fail instructions.
1/2 bowl flour (I'm using a standard rice bowl)
cover surface with sugar so there's no flour visible
maybe 1/2 tsp salt
add large egg white, stir in (it probably won't mix in well)
mix in yolk
beat until solidish (at this point it should look like cookie dough
and the excess flour should be sticking to the outside of the lump)
1-2 tbsp water
beat further (after this it should settle into the shape of the bowl
again)
coat with sugar until the rest is hidden (like the second step)
mix thoroughly (it'll lump up again while it's mixing, but quickly
settle)
fill pan with a medium coating of canola oil (maybe 1cm or less?)
pour in a small amount (it should float a little bit)
cook until able to flip (it'll be a little flimsy)
visible side should remain batter coloured to golden, leave until
bottom is slightly crispy/brown
(if done right, it should form a shallow bowl)
It tastes amazing and has a very pleasant consistency.
It is made using all things which do not spoil, except eggs which take
about a week to spoil. I shall continue coming up with neat recipes
that involve things which do not require a lekmi'i. <3
Lindar
water goes it, it should be mooshy and when pulled up with a fork, it
should not detach from the contents of the bowl.
When you pour it into the oil, it should float, spread out a bit, and
cook a little bit on the top edges. I didn't measure anything, but I
made another batch following the instructions I made, and I'll see how
it turns out.
If I can measure everything, then maybe I'll incorporate this into the
show as a fun activity with instructions in Lojban so viewers can make
something delicious and practice lojban away from the show.
Lindar
a test bit and see if it's sweet enough. Be liberal with the sugar and
make sure each coat completely covers the top of the dough.
It's DELICIOUS. I'm into my second batch.
It forms a bowl, so feel free to put fresh fruit, jam, or ice cream in
it! I have yet to try it, but it would be awesome.
István Lakatos
Baking powder is something so basic and widespread that it would be a travesty not to use it in preparing certain dishes. Molecular gastronomy is a hobby of mine which I have been doing for almost two years, and nothing beats hacking together something new out of common household ingredients.
Baking powder for example is essential in my self-rising dipping sauce, whose recipe is a secret, but I will try to provide you some cool recipes even children can do.
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Lindar
ingredients, no fridge, and no talent for cooking. I guess I was on a
Hawaiian motif or summat. (Research why spam is so popular in Hawaii.)
> Baking powder is something so basic and widespread that it would be a
> travesty not to use it in preparing certain dishes.
I'd rather include yeast than baking powder.
Philip Newton
> but baking powder is a chemical, not a foodstuffs.
What about salt? Chemical (sodium chloride, at least in principle), or
foodstuff?
What about sugar? Chemical (sucrose), or foodstuff?
I think you have a false dichotomy here.
Cheers,
Philip
--
Philip Newton <philip...@gmail.com>
Pierre Abbat
lo ki'ogra be li 1 ke jipci bongu
lo litce be li 1.5 djacu
lo grake be li 30 ke plise sarvanju
.i ko punji ro terzba lo tirse patxu .i ko fevgau .i ko vimcu lo patxu lo
jupyjbu gi'e srugau lo ckagai .i ko stagau lo patxu lo ckagai ca'o lo cacra
be li so'o .i lo stasycmu cu jacke'o li su'o 48 .ija ko refyglagau .i ko
vimcu lo bongu gi'e punji lo stasycmu lo slasi vasru gi'e punji lo vasru lo
lekmi'i
----
camxes likes "lo ki'ogra be li 1 ke jipci bongu" but jbofi'e doesn't. Why?
I wrote a recipe for chicken stir-fry on the wiki years ago, before I had a
kitchen scale. I also have a recipe for sauerkraut, but it requires lo
bre'one silna, which is going to be difficult to get in outer space.
Unrefined sea salt (refined salt should never be used in food) has a pattern
of elements made by water dissolving crust elements. According to current
theories of planet formation, heavy metals (iron and up) sank to the core
when the Earth was molten, and light elements like silicon floated to the
crust. The heavy metals in the crust are the result of asteroids hitting the
crust after it solidified. Heavy metals are thus going to be overrepresented
in salt produced from asteroids. So Lojbangug may have to import salt from
Earth.
Pierre
--
li fi'u vu'u fi'u fi'u du li pa
Michael Turniansky
> ni'o jipci stasycmu .i
>
> lo ki'ogra be li 1 ke jipci bongu
> lo litce be li 1.5 djacu
> lo grake be li 30 ke plise sarvanju
>
> .i ko punji ro terzba lo tirse patxu .i ko fevgau .i ko vimcu lo patxu lo
> jupyjbu gi'e srugau lo ckagai .i ko stagau lo patxu lo ckagai ca'o lo cacra
> be li so'o .i lo stasycmu cu jacke'o li su'o 48 .ija ko refyglagau .i ko
> vimcu lo bongu gi'e punji lo stasycmu lo slasi vasru gi'e punji lo vasru lo
> lekmi'i
> ----
> camxes likes "lo ki'ogra be li 1 ke jipci bongu" but jbofi'e doesn't. Why?
It doesn't like the lo'o (or alternatively, the be'o) being elided,
it looks like. Perhaps because it's looking at "pa jipci bongu" as a
sumti?
--gejyspa
Pierre Abbat
> It doesn't like the lo'o (or alternatively, the be'o) being elided,
> it looks like. Perhaps because it's looking at "pa jipci bongu" as a
> sumti?
But the number has already been taken by "li", and jbofi'e doesn't throw an
error if "ke" isn't there.
Pierre
--
Jews use a lunisolar calendar; Muslims use a solely lunar calendar.
Jorge Llambías
> On Friday 06 August 2010 08:52:07 Michael Turniansky wrote:
>> It doesn't like the lo'o (or alternatively, the be'o) being elided,
>> it looks like. Perhaps because it's looking at "pa jipci bongu" as a
>> sumti?
>
> But the number has already been taken by "li", and jbofi'e doesn't throw an
> error if "ke" isn't there.
It probably expects an operator after "ke", and fails when it doesn't get one.
mu'o mi'e xorxes
Pierre Abbat
> Who here likes food? If you have a kitchen and want to mess around,
> try experimenting with very basic foods to come up with Lojbanic
> recipes.
I added the stock recipe to
http://www.lojban.org/tiki/tiki-index.php?page=terjukpa . Any of you have
some more recipes?