User:Verix/Bastet - Revision history

Merek: /* Banquet Menu */

2010-08-28T19:45:24Z

Banquet Menu

Merek at 22:38, 24 August 2010

2010-08-24T22:38:40Z

Merek at 20:31, 14 August 2010

2010-08-14T20:31:17Z

Merek: /* Beer Info */

2010-06-22T08:14:13Z

Beer Info

Merek: /* Beer Info */

2010-06-22T08:00:22Z

Beer Info

Merek: /* Beer Info */

2010-06-15T01:33:03Z

Beer Info

Merek at 01:28, 15 June 2010

2010-06-15T01:28:15Z

Merek at 01:21, 15 June 2010

2010-06-15T01:21:57Z

Merek: /* How to enter */

2010-04-11T18:49:36Z

How to enter

Merek: /* How to enter */

2010-04-10T09:19:06Z

How to enter

← Older revision		Revision as of 19:45, 28 August 2010
Line 30:		Line 30:
	Beer that is: Very Potent Dry orange		Beer that is: Very Potent Dry orange

		+	Your Menu has been written (Sinai):
		+	First course:
		+	Dish with Cocoa at least one seventh by item, duration at least 25 minutes 35 seconds
		+	Wine with: Tannin at least 4. Alcohol at least 7 percent.
		+	Beer that is: Spicy Brown nutmeg
		+	Second course:
		+	Dish with Peasant Foot Mushrooms at least one seventh by item, duration at least 16 minutes 3 seconds
		+	Wine with: Tannin at least 4. Residual Sugar at least 21 percent.
		+	Beer that is: Fruity Sweet honey
		+	Third course:
		+	Dish with Ra's Awakening Mushrooms at least one seventh by item, duration at least 20 minutes 24 seconds
		+	Wine with: Tannin at least 9. Age at least 2 vintages.
		+	Beer that is: Potent Sweet honey
		+	Fourth course:
		+	Dish with Beehive Mushrooms at least one seventh by item, duration at least 20 minutes 57 seconds
		+	Wine with: Tannin at least 7. Residual Sugar at least 2 percent.
		+	Beer that is: Spicy Black nutmeg
		+	Fifth course:
		+	Dish with Camel Milk at least one seventh by item, duration at least 29 minutes 4 seconds
		+	Wine with: Tannin at least 6. Age at least 1 vintages.
		+	Beer that is: Spicy Brown banana
		+	Sixth course:
		+	Dish with Carrots at least one seventh by item, duration at least 22 minutes 3 seconds
		+	Wine with: Age at least 2 vintages. Alcohol at least 7 percent.
		+	Beer that is: Potent Dry cinnamon
		+	Seventh course:
		+	Dish with Slave's Bread Mushrooms at least one seventh by item, duration at least 18 minutes 37 seconds
		+	Wine with: Age at least 3 vintages. Alcohol at least 12 percent.
		+	Beer that is: Spicy Black date

	== '''Beer Info''' ==		== '''Beer Info''' ==

@@ Line 1: / Line 1: @@
 == '''Banquet Menu''' ==
-Your Menu has been written:
+Your Menu has been written (SA):
    First course:
-     Dish with Chicken Meat at least one seventh by item, duration at least 20 minutes 59 seconds
+     Dish with Camel Meat at least one seventh by item, duration at least 23 minutes 36 seconds
-     Wine with: Alcohol at least 9 percent. Residual Sugar at least 7 percent.
+     Wine with: Age at least 1 vintages. Alcohol at least 11 percent.
-     Beer that is: Potent Sweet honey
+     Beer that is: Potent Sweet banana
    Second course:
-     Dish with Rabbit Meat at least one seventh by item, duration at least 25 minutes 49 seconds
+     Dish with Golden Sun Mushrooms at least one seventh by item, duration at least 28 minutes 15 seconds
-     Wine with: Age at least 3 vintages. Residual Sugar at least 16 percent.
+     Wine with: Tannin at least 8. Residual Sugar at least 12 percent.
-     Beer that is: Spicy Black orange
+     Beer that is: Spicy Dry banana
    Third course:
-     Dish with Honey at least one seventh by item, duration at least 25 minutes 6 seconds
+     Dish with Acorn's Cap Mushrooms at least one seventh by item, duration at least 16 minutes 32 seconds
-     Wine with: Age at least 1 vintages. Residual Sugar at least 17 percent.
+     Wine with: Tannin at least 6. Alcohol at least 7 percent.
-     Beer that is: Potent Sweet orange
+     Beer that is: Fruity Black orange
    Fourth course:
-     Dish with Oxyrynchus Fish at least one seventh by item, duration at least 15 minutes 17 seconds
+     Dish with Colt's Foot Mushrooms at least one seventh by item, duration at least 24 minutes 22 seconds
-     Wine with: Age at least 2 vintages. Residual Sugar at least 21 percent.
+     Wine with: Age at least 2 vintages. Alcohol at least 10 percent.
-     Beer that is: Potent Brown date
+     Beer that is: Potent Brown cinnamon
    Fifth course:
-     Dish with Perch Fish at least one seventh by item, duration at least 15 minutes 28 seconds
+     Dish with Falcon's Bait Mushrooms at least one seventh by item, duration at least 15 minutes 3 seconds
-     Wine with: Age at least 3 vintages. Residual Sugar at least 9 percent.
+     Wine with: Age at least 2 vintages. Alcohol at least 10 percent.
-     Beer that is: Very Potent Black nutmeg
+     Beer that is: Very Potent Sweet cinnamon
    Sixth course:
-     Dish with Dates at least one seventh by item, duration at least 18 minutes 14 seconds
+     Dish with Cat Nip Mushrooms at least one seventh by item, duration at least 18 minutes 3 seconds
-     Wine with: Tannin at least 7. Residual Sugar at least 2 percent.
+     Wine with: Tannin at least 6. Alcohol at least 8 percent.
-     Beer that is: Spicy Dry honey
+     Beer that is: Fruity Brown date
    Seventh course:
-     Dish with Carp Fish at least one seventh by item, duration at least 23 minutes 10 seconds
+     Dish with Camels Mane Mushrooms at least one seventh by item, duration at least 25 minutes 4 seconds
-     Wine with: Tannin at least 3. Residual Sugar at least 17 percent.
+     Wine with: Age at least 1 vintages. Residual Sugar at least 9 percent.
-     Beer that is: Fruity Sweet barley
+     Beer that is: Very Potent Dry orange

← Older revision		Revision as of 20:31, 14 August 2010
Line 1:		Line 1:
		+	== '''Banquet Menu''' ==
		+	Your Menu has been written:
		+	First course:
		+	Dish with Chicken Meat at least one seventh by item, duration at least 20 minutes 59 seconds
		+	Wine with: Alcohol at least 9 percent. Residual Sugar at least 7 percent.
		+	Beer that is: Potent Sweet honey
		+	Second course:
		+	Dish with Rabbit Meat at least one seventh by item, duration at least 25 minutes 49 seconds
		+	Wine with: Age at least 3 vintages. Residual Sugar at least 16 percent.
		+	Beer that is: Spicy Black orange
		+	Third course:
		+	Dish with Honey at least one seventh by item, duration at least 25 minutes 6 seconds
		+	Wine with: Age at least 1 vintages. Residual Sugar at least 17 percent.
		+	Beer that is: Potent Sweet orange
		+	Fourth course:
		+	Dish with Oxyrynchus Fish at least one seventh by item, duration at least 15 minutes 17 seconds
		+	Wine with: Age at least 2 vintages. Residual Sugar at least 21 percent.
		+	Beer that is: Potent Brown date
		+	Fifth course:
		+	Dish with Perch Fish at least one seventh by item, duration at least 15 minutes 28 seconds
		+	Wine with: Age at least 3 vintages. Residual Sugar at least 9 percent.
		+	Beer that is: Very Potent Black nutmeg
		+	Sixth course:
		+	Dish with Dates at least one seventh by item, duration at least 18 minutes 14 seconds
		+	Wine with: Tannin at least 7. Residual Sugar at least 2 percent.
		+	Beer that is: Spicy Dry honey
		+	Seventh course:
		+	Dish with Carp Fish at least one seventh by item, duration at least 23 minutes 10 seconds
		+	Wine with: Tannin at least 3. Residual Sugar at least 17 percent.
		+	Beer that is: Fruity Sweet barley
		+
		+
	== '''Beer Info''' ==		== '''Beer Info''' ==
	Yeast-83		Yeast-83

@@ Line 11: / Line 11: @@
 Microbes Detected: Yeast-83 Mold-31 Lactobacillus-68 Lactobacillus-85 Yeast-56 Yeast-2 Yeast-80 Lactobacillus-69 Acetobacter-38 Mold-39 Yeast-43 Yeast-67 Yeast-27 Mold-7 Lactobacillus-84 Yeast-73 Lactobacillus-92 Yeast-57
 Location: 1155, 1125
-Seal at 1200: Yeast-42
+Seal at 1200
 = Recipe 1 (for ceilings, I hope): =

← Older revision		Revision as of 08:00, 22 June 2010
Line 10:		Line 10:

	Microbes Detected: Yeast-83 Mold-31 Lactobacillus-68 Lactobacillus-85 Yeast-56 Yeast-2 Yeast-80 Lactobacillus-69 Acetobacter-38 Mold-39 Yeast-43 Yeast-67 Yeast-27 Mold-7 Lactobacillus-84 Yeast-73 Lactobacillus-92 Yeast-57		Microbes Detected: Yeast-83 Mold-31 Lactobacillus-68 Lactobacillus-85 Yeast-56 Yeast-2 Yeast-80 Lactobacillus-69 Acetobacter-38 Mold-39 Yeast-43 Yeast-67 Yeast-27 Mold-7 Lactobacillus-84 Yeast-73 Lactobacillus-92 Yeast-57
		+
		+
		+	Location: 1155, 1125
		+
		+	Seal at 1200: Yeast-42

	= Recipe 1 (for ceilings, I hope): =		= Recipe 1 (for ceilings, I hope): =

← Older revision		Revision as of 01:33, 15 June 2010
Line 3:		Line 3:

	Location: 1100, 1285		Location: 1100, 1285
		+
		+	Microbes Detected: Yeast-83 Lactobacillus-69 Lactobacillus-68 Yeast-2 Mold-7 Yeast-80 Lactobacillus-85 Mold-31 Yeast-57 Yeast-43 Yeast-67 Lactobacillus-84 Yeast-56
		+
		+
		+	Location: 1075, 1285
		+
		+	Microbes Detected: Yeast-83 Mold-31 Lactobacillus-68 Lactobacillus-85 Yeast-56 Yeast-2 Yeast-80 Lactobacillus-69 Acetobacter-38 Mold-39 Yeast-43 Yeast-67 Yeast-27 Mold-7 Lactobacillus-84 Yeast-73 Lactobacillus-92 Yeast-57

	= Recipe 1 (for ceilings, I hope): =		= Recipe 1 (for ceilings, I hope): =

← Older revision		Revision as of 01:28, 15 June 2010
Line 103:		Line 103:

	Microbes Detected: Yeast-83		Microbes Detected: Yeast-83
		+
		+	= Recipe 3 (with wheat): =
		+	120 Honey @ 1183, 30 Wheat-medium @ 410, Seal @ 1800
		+
		+	Brief Description: Cloying Beer
		+
		+	--- Alcohol: 713 ---
		+
		+	--- Color: 41 ---
		+
		+	--- Mold: 0 ---
		+
		+	--- Vitamins: 191 ---
		+
		+	--- Glucose (sweet): 559 ---
		+
		+	--- Maltose (sweet): 150 ---
		+
		+	--- Lactose (sweet): 0 ---
		+
		+	--- Citric Acid (sour): 0 ---
		+
		+	--- Lactic Acid (sour): 0 ---
		+
		+	--- Acetic Acid (sour): 0 ---
		+
		+	--- Honey Flavor (fruity): 115 ---
		+
		+	--- Bread Flavor (pleasant): 105 ---
		+
		+	--- Grapefruit Flavor (fruity): 10 ---
		+
		+	--- Pear Flavor (fruity): 60 ---
		+
		+	--- Blackberry Flavor (fruity): 18 ---
		+
		+	--- Prune Flavor (fruity): 12 ---
		+
		+	--- Jasmine Flavor (pleasant): 42 ---
		+
		+	--- Clove Flavor (slightly bitter): 10 ---
		+
		+	--- Vanilla Flavor (pleasant): 10 ---
		+
		+	--- Tannin Flavor (very bitter): 27 ---
		+
		+	--- Herbal Flavor (unpleasant): 8 ---
		+
		+	Microbes Detected: Yeast-83
		+

← Older revision		Revision as of 01:21, 15 June 2010
Line 1:		Line 1:
		+	== '''Beer Info''' ==
		+	Yeast-83
		+
		+	Location: 1100, 1285
		+
		+	= Recipe 1 (for ceilings, I hope): =
		+	200 Honey @ 1184, 80 Malt-raw @ 24, Seal @ 1800
		+
		+	Brief Description: Nasty Beer
		+
		+	--- Alcohol: 1421 ---
		+
		+	--- Color: 15 ---
		+
		+	--- Mold: 0 ---
		+
		+	--- Vitamins: 4189 ---
		+
		+	--- Glucose (sweet): 659 ---
		+
		+	--- Maltose (sweet): 400 ---
		+
		+	--- Lactose (sweet): 0 ---
		+
		+	--- Citric Acid (sour): 0 ---
		+
		+	--- Lactic Acid (sour): 0 ---
		+
		+	--- Acetic Acid (sour): 0 ---
		+
		+	--- Barley Flavor (pleasant): 176 ---
		+
		+	--- Orange Flavor (fruity): 19 ---
		+
		+	--- Banana Flavor (fruity): 27 ---
		+
		+	--- Cherry Flavor (fruity): 48 ---
		+
		+	--- Date Flavor (fruity): 30 ---
		+
		+	--- Honey Flavor (fruity): 211 ---
		+
		+	--- Nutmeg Flavor (slightly bitter): 69 ---
		+
		+	--- Cinnamon Flavor (slightly bitter): 20 ---
		+
		+	--- Tannin Flavor (very bitter): 88 ---
		+
		+	--- Grassy Flavor (unpleasant): 205 ---
		+
		+	--- Nasty Flavors (unpleasant): 113 ---
		+
		+	Microbes Detected: Yeast-83
		+
		+
		+	= Recipe 2 (for floors?):=
		+	20 Honey @ 1184, 10 Malt-raw @ 24, Seal @ 1800
		+
		+
		+	Brief Description: Cloying Beer
		+
		+	--- Alcohol: 201 ---
		+
		+	--- Color: 2 ---
		+
		+	--- Mold: 0 ---
		+
		+	--- Vitamins: 509 ---
		+
		+	--- Glucose (sweet): 9 ---
		+
		+	--- Maltose (sweet): 50 ---
		+
		+	--- Lactose (sweet): 0 ---
		+
		+	--- Citric Acid (sour): 0 ---
		+
		+	--- Lactic Acid (sour): 0 ---
		+
		+	--- Acetic Acid (sour): 0 ---
		+
		+	--- Barley Flavor (pleasant): 22 ---
		+
		+	--- Orange Flavor (fruity): 2 ---
		+
		+	--- Banana Flavor (fruity): 4 ---
		+
		+	--- Cherry Flavor (fruity): 6 ---
		+
		+	--- Date Flavor (fruity): 4 ---
		+
		+	--- Honey Flavor (fruity): 20 ---
		+
		+	--- Nutmeg Flavor (slightly bitter): 10 ---
		+
		+	--- Cinnamon Flavor (slightly bitter): 3 ---
		+
		+	--- Tannin Flavor (very bitter): 11 ---
		+
		+	--- Grassy Flavor (unpleasant): 26 ---
		+
		+	--- Nasty Flavors (unpleasant): 16 ---
		+
		+	Microbes Detected: Yeast-83
		+
		+
		+
		+
	== '''Shabbaolin Monks Cooking Contest''' ==		== '''Shabbaolin Monks Cooking Contest''' ==

← Older revision		Revision as of 18:49, 11 April 2010
Line 37:		Line 37:

	Also looking for suggestions and prize sponsors for upcoming events!		Also looking for suggestions and prize sponsors for upcoming events!
		+
		+	== Contest Winners ==
		+
		+	'''Week 1'''<br>
		+	'''Orishas''' for his recipe 6 Iron Knots/1 Oyster Meat - Cooking 2 herbs<br>
		+	'''Talimar''' for his recipe 6 Iron Knots/1 Verdant Squill - tbd<br>
		+	'''Talimar''' (again) for his recipe 6 Iron Knots/1 Indigo Damia - tbd<br>
		+
		+	The participation prize of one Indonesian Bee Hive kit goes to '''Xspell'''

← Older revision		Revision as of 09:19, 10 April 2010
Line 35:		Line 35:

	'''Let the cooking begin!'''		'''Let the cooking begin!'''
		+
		+	Also looking for suggestions and prize sponsors for upcoming events!