Accompany Da Vinci's Super God Day

This is--

Heidi froze for a moment, covering her mouth for a while, not knowing what to do.

She did have a huge piece of mold growing on this orange peel, but what to do next?

As half Austrian and half American, Heidi's growth history and penicillin are also closely related.

Born in 1914, she fled to England alone at the age of 20, and then chose to develop her career in the United States.

When she was 24 years old, a young Jewish refugee fled to England, found obsolete penicillin papers in the literature, and began to study the process of cultivation and purification with scientist Chain.

Later, in 1940, the toxicology experiment was completed, and the two of them went to the United States to seek help for mass production.

By the time Heidi was 30 years old, this technology had been widely used in the United States, and the problem of pus from wounds in war could finally be solved at a very low price.

But the problem now is, first, she can't confirm whether there is Penicillium in the pile of bacteria, and second, she can't extract it without being sure whether it exists or not.

Heidi has stayed in the United States for many years, and has read a lot of related newspaper reports. She only knows that the thing was first found from the mold of the orange peel.

She tried to mobilize what little biological knowledge she had, thinking about what to do next.

Since it is used to treat pus in wounds, it is the nemesis of Staphylococcus aureus.

If you can make a good culture medium, do an experiment, and simply confirm it, it should be much more convenient later.

After thinking about it for a long time, she decided to take a good night's sleep first.

After all, you can eat meat when you wake up tomorrow.

Early the next morning, Da Vinci took her to the butcher shop.

The butchers were busy, and there was fresh meat and offal in front of the shop.

The peasants and low-class people in Florence only ate fish, and how many times a year they could eat meat depended on luck.

The upper-class nobles prefer foods such as swans, turkeys, and rabbits. The delicacies wasted in a feast can feed a village.

In addition, the status is constantly rising, is the beef.

Beef was once considered a second-class product for the lower class in the Middle Ages.

But now, nobles regard the right to slaughter a calf as a symbol of wealth and prestige, and have a strong love for tender beef.

Once the calf is old and fat and bulky, the price will be much cheaper.

Right now, the butcher shop smelled of blood, and the butcher was negotiating prices with the customers next to him with silver coins.

Heidi followed Da Vinci for a long time with a small basket, and found many viscera and strange things on the pavement.

Not only the eyes, tongue, but even the liver, intestines and kidneys were put on the bright side.

——Are people in this era crazy, actually eating the offal of cows!

"This is cow's pancreas." Mr. Da Vinci didn't think there was any problem at all, and picked and picked it skillfully: "It tastes very good, do you want to try it?"

No!I absolutely do not eat offal!

barbarian!

Seeing her pale face, he frowned slightly, put down the piece of pancreas with a little pity, and pointed to the cow's stomach next to him: "What about this one?"

Heidi shook her head resolutely: "Just a piece of beef, we can go home and make soup."

"Well," Da Vinci was noncommittal, and suddenly looked at the gallbladder next to him.

He always felt that there was something missing in the current paint, even if egg white and egg yolk were added, the adhesion was not good enough.

... What happens if you add bile to it?

While Da Vinci was lost in thought, Heidi was also distracted.

She suddenly remembered that when she was making movies in her 20s, she also read related reports.

Critics at the time used a very ironic point of view to criticize the experiments that biologists used to complete with large pots of beef soup, which seemed to be related to that penicillin.

So – what does beef broth have to do with biology?

Suddenly something flashed through her mind, connecting many things together in an instant.

Microorganisms need something to eat to reproduce, just like cinnamon trees need soil.

Is the beef soup... for penicillin?

Suddenly, a little devil like a Disney cartoon popped up in her mind, lying on the bottom of the bowl, gnawing on jelly broth.

It's pretty weird - but totally worth a try.

Back then, when the U.S. Navy heard that it was linking player pianos with fish communications, it still regarded it as a dream.

Facts have proved that the first point here is correct.

"Boss, I want this piece of beef." She said suddenly.

Da Vinci also picked out several ox galls, and asked the boss how to use them.

The two returned home with the meat together, but no one was thinking about finally having a full meal.

——Let’s settle it casually for lunch, and then go to study ox gall/penicillium!

However, the little cook's skills have obviously improved a lot.

When she was free these days, not only did she quickly get acquainted with the environment of the nearby streets, she made a lot of friends, and she also learned a lot of tricks from her neighbors.

How to make wine, how to knead pasta, and how to cook things of this era.

After all, if Da Vinci served two hamburgers, she was a little worried that she would be pushed out as a witch and burned to death.

I heard that there have been several plagues in Milan and Venice, and the outside world has not been peaceful. Many refugees want to come to Florence to make a living.

The salary I am getting now is already at a pretty good level in the city, so I must be more dedicated.

In the future, if someone robs her of her job and encounters some troubles, she might be forced to be a prostitute like Fantine in this terrible old age.

Heidi rubbed her temples, put away some strange thoughts, and concentrated on rubbing spices and cider on the beef.

Rice, dates, pomegranates, citrus, and sugar.

All kinds of miscellaneous ingredients are mixed together, served with some rose water, and boiled into a thick sauce.

She still quietly added a little garlic juice when stewing the beef to get rid of the smell of mutton.

According to Aunt Sophia, this method came from Arabia and is called Saracen cooking method.

After the Crusades, many oriental secret methods were passed on, and alchemy became fashionable.

—It smells strangely good.

Da Vinci did not go to paint.

He found a small glass bottle and poured all the collected ox gall into it.

Some old paints were simply treated with egg wash just now.

Add ox gall to it... what will happen?

The strong smell of broth wafted from the kitchen, and he couldn't help sniffing it.

smell good.

Hmm...Miss Keithler's cooking skills are getting better and better.

Would you like to try a bowl first?

A senior patient with procrastination thought for a long time, and when he turned his head, he found that the bowl of tempera was almost solidified.

and many more!

Da Vinci hastily unscrewed the glass cover, poured a few drops of ox gall into it, and stirred it tentatively.

Strange things happened.

As soon as the ox bile dripped into the paint, the two completely different paints melted together like water droplets converging.

Not only is the state of the fluid changed, but even the colors can be easily mixed during agitation.

How is this going?

how did you do that?

The shape of the layers of paint changes, and the effect on paper and panel changes subtly.

He was quite surprised for a few seconds, then suddenly took a few silver coins from the table and ran out.

"Mr. Da Vinci—haven't you eaten lunch yet?" Heidi was coming out with hot soup when she saw him rushing out.

"I'll be back later!"

God bless.

Heidi was still thinking about how to sneak a few spoonfuls of soup into her room, but seeing him running out without looking back, she hurriedly found a small bowl, made half a bowl of soup, and took a clean cloth to cover it up. Fazi hid in the corner under the bed.

It should be allowed to cool and freeze until it forms a thin layer.

She recalled the photos in the newspaper like twisting a sponge, thinking about how those biologists did it.

In a glass dish, there is a layer of jelly-like stuff spread on it.

Then the photos in the newspaper clearly showed that there were many mildew-like things on the surface.

So it's floating on the surface.

But the beef soup...doesn't seem to be able to be frozen.

Da Vinci went directly to the butcher shop, not only bought a lot of ox gall, but also spent a few silver coins on ox blood, saliva scraped from his tongue, ox urine, and collected all the messy things. Everyone looked sympathetic, wondering if someone in his family had malaria.

He was actually very hungry, but he was still immersed in the surprise of discovering new things. He rushed back and started mixing paints, adding all kinds of strange liquids.

Heidi sipped the soup slowly from the bowl, wondering what this gentleman was up to.

"Don't you... separate variables?"

"What?" Da Vinci froze for a moment, not understanding the vocabulary she said.

How is variable expressed in Latin?

Heidi rubbed the center of her brows, and explained what she meant in a more simple way.

It’s not good to communicate like this all the time, I just want to find a translator.

"Sir, how about I teach you some alchemy I overheard from my neighbors, and you teach me some Italian?"

Da Vinci nodded cooperatively, and was surprisingly easy-going: "How about a raise in your wages?"

"……Hey?"

The author has something to say: Chinese readers chewing tripe, tongue, and eyes: offal?What visceral OVO?

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【January 1, manuscript deposit notes】

Source Da Vinci's Secret Kitchen by (US) Dave DeWitt

The Italian gastronomy revival also has influences from the Middle East.

During the Crusades, Europeans discovered saracen cuisine in the Arab world, including ingredients that were little known or even unknown in Western Europe.

Food historian C Anne Wilson (Cannewilson) writes: "In the West, the earliest introduction of dishes inspired by Saracen cooking was in aristocratic or royal families".

These new toppings include sugar, almonds, pistachios, rice, dates, citrus, pomegranate, rosewater and spinach.A newly introduced technique is to stew the thick sauce with ground almonds – marzipan, made of almond paste coated with sugar, has become a common dessert.

In addition, the cooking method of food at that time was also deeply influenced by the thoughts of classical writers.

The "Four Liquids Theory", which dominated the medical field in the Middle Ages, was also used by people in the Renaissance in the form of linking food and medicine.This set of theories can be traced back to the ancient Greek physician Galen (Galen). His basic point of view is that all living things have four elements, or four "humors": blood, yellow bile, mucus, and black bile.

These four humors correspond to air, fire, water, and earth respectively.Therefore, cooks need to balance the four characteristics associated with these four humors when cooking: hot, dry, wet and cold.

It is considered unhealthy to eat foods that do not take into account the balanced mix of these four fluids, and there are certain foods that are specifically designed to balance the four fluids in the body.

For example, beef is boiled because it is "dry" and "cold"; pork is roasted to remove its "moist" quality; and fish is both "moist" and "cold", so people hope Dry and warm them up by frying them.

"In general," wrote food historian Jean-Louis Flandrin, "the most 'cold' and most 'natural' meats demanded the hottest, piping hot sauces."

Poultry occupies the highest position on the food chain, so cooking them requires only “jance,” a sauce of white wine, apple cider vinegar, ginger, and cloves.

The "four liquid theory" also applies to the texture of food, and many dishes have ground or chopped ingredients, which can make the various body fluids mix evenly and be easier to digest.

Renaissance Italians consumed a large amount of meat every day, even greatly exceeding the amount of meat eaten by modern Americans. This amount is enough to cause protein shock for Italians who now mainly eat pasta.

For example, at a "family dinner" in Mantua in 1532, the diners were eight gentlemen. In addition to salad, bread, fruit and dessert, the dishes on the table included eighteen plates of pheasant salad, five Capons, ninety sausages, meatballs, liver dishes, five ducks, three tongues, five prosciutto and mortadella pies, fifteen quails, ten Five Milanese sausages and a stag - and that's just the first course. ——Berengario dellecinqueterre of the Cinque Terre

According to Renaissance cookbooks, chefs at that time were struggling to buy every spice available in the market.

英国有两本书名不详被称为“哈雷抄稿”279号（theharleianms279，约1430年）和4016号（theharleianms4016，约1450年）的烹饪书，建议厨师们在烹饪90.00%的鱼肉类菜肴时都毫不吝啬地添加大量香料。

The spices most often mentioned in these two books are ginger, black pepper, mace, cloves, cinnamon and galingal. “The medieval ruling classes were fond of rich dishes,” comments Wolfgang Schifferbusch. “The higher the social status of the family, the greater the use of spices.”