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Showing posts with label le lycée francais. Show all posts
Showing posts with label le lycée francais. Show all posts

Thursday, October 21

Product Review: Alpha Ionone (Natural), from Perfumer’s Apprentice.

 Dedicated botanists, as for backdrop to a fragrance-making and mixing enthusiast “hobbyist” sort of pseudo-professional profile of perfume-maker - not quite a lab chemist, ever, foreseeably, yet not quite an elementary-level “essential oils only” type of fragrance mixer, by moonlight, as it were… would not quite classify the Iris as a notably fragrant flower. No, by it’s formative traits, it is a perennial tuberous root-replicating crop; a rhizome, that is. The flowers? Classic, via our Art History lessons, as Jean Claude Van Damme, though… man, he could kick some ass. 

I’m still on, like, my last blog post’s lingering persona and effects, and attitude. 


Sorry about that. It’s Claude Monet, who did the famous landscapes of the folk-ish peasant pastorale, he, himself, a master of observation, and an indulgent one, when it came to large strokes, and goop, with his impasto technique, with the tube of acrylic, forming some of the characteristic primary favorites of art lovers, of the Early Modern Period; here, Impressionism, as it’s known, along with Van Gogh, who did similar work, stylistically.

Botany enthusiasts ex art lovers-slash-historians would instantly draw a connection, between Claude Monet and his Irises. 

Wednesday, July 14

The At-Home Parfumerie - How to mix like a semi-pro.

 After procuring a shelf-rack, or so, of fragrance ingredients of your choice and specialty, it’s time to employ “interval-mixing” in to the creative and manufacturing process.

Jay Ammon’s Summer 2021 Fragrance ingredients collection.
The iPigeon.institute slight return shelf rack of perfumer’s ingredients, essential oils, and aroma molecules.


Making a simple “natural” smelling fragrance is not difficult - just purchase expensive and high-quality ingredients. But, in order to attain the scent profile of a higher-end cologne for men, for example, it requires some ingenuity in the logistics of “what’s going on | in” the fragrance. 

Jay Ammon’s latest workflow setup in fragrance-making (July 14th, 2021).
My mixing palette | my working process. I tried out what I would call “interval mixing,” which capitalizes on the notions of the deeper underlying chemistry behind the individual ingredients.

On one hand, the fragrance ought never quite completely fall out, from the bottom, itself, in to a poor-smelling thing. If you’d done this, don’t dump it - it’s largely against the law, internationally, and it’s poor morals. Instead, just save the fragmented artifact of manufacture, as a token partial that could be returned to, that might slightly fulfill some future need, even it it’s just drops of the stuff.

On my most current excursion and creation, however, I managed to deftly control the flow of creating a fragrance, with a collection number of ingredients totaling about 100, or so, give or take, without having created a poor-smelling product, which had been how many of my attempts to create a distinctly masculine-smelling fragrance product had turned out. I’d been getting some tips, through nightly searches about the facets and characteristics of ingredients, their expected percentage fill, of the entirety of a composition (fragrance or parfum base - which, in and of itself, take up perhaps 15-30% of the bottle, and the rest is water and alcohol (40-50%) and perhaps the rest of the fill is made up of quick notes, nuances, clean-ups, and touch-ups with essential oils, terpenes, crystals, musks, colors, etc.).

I wanted to do a men’s fragrance that was light-feeling, syrupy sweet, yet rich in savory background, such as that it would entice the olfactory sense’s relationship with the visceral and primal urges of hunger, upon encountering it. Easily gourmand, yet imagining a rich and eloquent debouter of enterprise and establishment to follow - picture a starving population, for example; yet many people refuse to eat, when offered food, or when found asking for charity. What could spark and inspire their neglected self-care better than a timely happenstance passersby encounter, on the street? What better disposition could there be, alongside the context being well-fed, in the American way? (or French, in nature, as I sometimes refer to). 


The secret to my creative process, in this instance, was to come up with a decent enough floral base - I chose Narcissus, in this instance, with 3-4 or so full and generous squirts from the dropper, although just 1, to begin with, in a pool of perfumer’s alcohol, in the bottle. 

Then I started to work my way around the fragrance’s underlying inspiration, which would be a light, crisp, and refreshing citrus assertion, for which I used some terpene ingredients, such as Limonene D. There was kumquat oil, as well. After this stage, I went back to tradition and rounded off the composition, as it was, with Lavandin Grosso. Then I grabbed my powders and crystals, to musky up the scent, and ground it, with concentrated force. I employed Ambroxan to ground out this first stage. 

The next phase I went in to was to add the primary natural characteristics that would shape the quality facets and natural appeal factor of the fragrance, using primarily essential oils, at this stage. I used Ginger CO2 (don’t ever get a ginger that’s not at least a CO2 extraction - my lesson learned), myrrh oil, tonka bean absolute (lots), jasmine tea perfume extract, citron oil, ylang ylang, cedarwood (atlas), and teak (just a little). Here, in this stage, I found that I wasn’t ruining the fragrance, by this point, so I decided to test out employing my crystals, which smell good, in and of themselves, but I’d read up on their common usage recommendations in a fragrance composition, and it’s typically at the 1%, or 0.1% or less. I have Exaltone, by Firmenich, and Ambrocenide, by Symrise, which I used, in this stage. 

Then, my inner animal 🦔 perhaps, started to perk up, and I thought about the ingredients, and their place in fragrance-making, which is largely based on descriptions of the properties, chemical name, and organoleptic properties of the material. I thought about ketones, which I’d read, are sometimes characterizable as metabolite products of the body. (Wikipedia). Oh, yeah. And just prior, I’d put some stuff in to the mix, like anisaldehyde and oud base, one of which had been touted as “the smell of the bathroom, toilet included” sort of thing. I figured, “well, these things have some basis in how they are created, as by-products of microbial, fungal, or plant life (even animals, in the past mostly), 

but, continuing forward, though, given that the ingredients had an appeal, on top of that I was creating this composition, as my main aspiration, and meanwhile, the fragrance base hadn’t turned bad on me, just yet, I figured that it was time for me to try and encapsulate the essence as it was, in this stage, so I added some musk ketone powder, for the sake of the fact that it (ketones) affect biological processes; I imagined that the oud base, or the dimethyl anthranilate, or pyralone (it was all of these, perhaps, in the end, to be honest; a modest amount of each of them) - these components, and the bacterial sorts of processes of interaction, reaction, or metabolism, of the energy products available, based on the richness of the ingredients, in and of themselves, much different, and more natural-smelling, since I was employing essential oils, mostly, at this stage, (some farnesol, also), and I’d formerly tried to employ these ingredients, of the [toilette] - means to an end (like, eau de toilette), and the mixture would end up getting worse and worse, the more I added to it, from here. 

Now, I didn’t actually add orange flower absolute, but I did do an ad-hoc Schiffs base, although I added the hydroxycitronellol in an equal amount to the iso butyl quinoline (pyralone), because I wanted to emphasize the citrusy character of the composition, and because the source and main composition was so rich in material, to begin with. All in all, at this phase, I threw in a small (mini) scoop spoon’s worth of musk ketone, in to the mix, because I figured that the ketone element, added in to the composition, would detract any ongoing (and eventual) free-radical occurrences from proliferating, and, in turn, I end up with a garbage composition. The musk ketones would keep the developing energetic processes distracted, and meanwhile, I have the buffer of these expensive crystals as the basis of what the mixture [could] eventually smell like, if needed; although it still hadn’t turned bad on me, which is important. 

Then I threw in some Iso E Super, after gently gyroscope-rotating the mixture around, and making sure that the crystals became well-incorporated in to the existing mix - 

Oh yeah! I forgot, at first, I started out with some very primary facet components of many to any type of fragrance composition - rose petals, jasmine sambac absolute, neroli oil, from Morocco, (at some point, in the composition; perhaps later on), and santalol, in modest amounts, each of them, yet somewhat only at the time being, of how small my beginnings were, in creating this mixture, and these ingredients, for having been expensive. (They still are expensive, for that matter, yet they’re quite essential in a fragrance composition, for how the smell’s purpose and character become modulated in to a new olfactory experience, at the command of the hand of the perfumer.

Some small vials of expensive essential oils and rich absolutes.
Having taken on this new, and progressively (intervals-bounded) methodology in manufacturing a fragrance composition, which I’d found somewhat difficult to do, for men’s sorts of fragrances, in the past, I now felt more at ease, in applying more ingredients, such as gurjun balsam, rhodinol, lauryl acetate C-12, para cresyl isobutyrate, nectaryl (to peach sweeten things up), beeswax absolute (for even more, and long-lasting sweetness), as well as two scoops of ethyl vanillin (with the small flat scoop).

Every invested gourmand would understand, as well, the fascinating combination and compelling novel effect (which I called “mooshy-moo”) that black pepper oil has upon a richly-established vanilla, as the “latest thing.” It’s a quite comforting and warming sensory experience. 

I didn’t want to leave any trails unmapped, so to speak. In intervals, I had planned to do the dump of crystals, such as Nerolin bromelia, as last-stand additions to the mix, yet I ended up tossing some in, a bit before I finished, since the perfumer’s alcohol works fast, yet I gyroscope-rotate the mixture, at this stage, to speed the musk ketone reactions up.

Then I thought, 

Hey, I have some celery ketone, as well! How about that, for the gourmand floral fragrant citrus (petitgrain got it’s own intervallic development ketone-assisted cycle in on it).

That’s about all, for now. 

Except for the onion skeet skeet - just 4 drops, (not of pure onion oil - significantly diluted, a few drops to 2 or so fl. oz.) - for the acrylates (thanks, Calvin Klein, for that tip off [context]).

Oh, yeah, there was Cetalox, as well. Benzyl Benzoate, and I topped off the composition, once I was fairly satisfied with it, with benzyl alcohol, to have a solvent base to incorporate the insoluble oils and water (also added at the end) together in to a miscible solution. I put some Yellow (Lake) and Basic Fuschia (2 drops), for color. There was trans-2 decanol, a tiny bit of humulene, and several drops of cinnamon bark oil. I put a drop of Geosmin into it, as well.






Saturday, January 16

More of the ostensible fashionable pigeons of lé lyçée Françoise.



Un petit pigeon
Le jeunesse - le Bebe petít un


A classic moment of pigeons' socialization habits - the aggressor warns the young one, given the nurturing environment; or perhaps it is a fight over food. The  ravishment of pigeons in being scared of people will take years of presence as a .instiute founding Director to correct in society.
Lé pigeonne avec le sass pour le jeunesse


Old Ironsides broken-legged pigeon.



Le pigeonne-íl c'est ont téntatíf
Grazing pigeons.


Pretty pigeon, fluffy feathers
Pretty pigeon, fluffy feathers.

Le sass pour le jeunesse.

Lé bébe, uné fruítbat.

Petites pattes! Skeet skeet! - the flattened rat.

Orric (old oak tree), the pig 

Friday, December 13

iPigeon nutrition moment: eating food from the Eternal Ark of Covenant Parish Food Bank: Buffalo steaks au Françaíse-flambeaux (rare) avéc l'huille de cócó,

At the local food bank, here in 90003, on Broadway, Saturday mornings, there is an overabundant plethora of meats available for distribution to the needy. 

I'm clearing out my freezer and fridge, and I'd been putting off trying out the buffalo. (Now my gas stove isn't working); 

I've decided to go French on this meal, while keeping in tradition with some of the historic methods of preparation of this sort of meat:

I've determined I should coconut-oil spray-flambeaux the round-tipped steaks to a rare-to-medium-rare, which is suitable, according to Yankee Farmer's Market's tips for cooking buffalo meat.

 ... along with a modern-day take on how buffalo has been incorporated (popularly) in our diets, (at least, here on the west coast: as chicken is commonly prepared): with sauce flavorings; perhaps a glaze. I decided to go with a honey-mustard curry glaze, to use the cooking materials I have, at the moment.

How hot is a coconut oil spray flambeaux? I'd consult Wikipedia. 

The Google OmniBox Search Bar in Safari.

Turns out that The Globe and Mail blog has the top hit for this investigation in to Smoke point. I'm going to skip researching smoke point and see what it has to do with flambé.

Coconut oilSmoke point: 350 degrees F. Use for sautéeing and baking. It's high in saturated fat (86 per cent). The saturated fat in coconut oil raises LDL (bad) blood cholesterol, but not nearly to the same extent as butter.Sep 28, 2015

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Template:Smoke point of cooking oils ... Coconut oil, Refined, dry, 232°C, 450°F. Coconut oil, Unrefined, dry expeller pressed, virgin, 177°C, 350°F. Corn oil ...
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat ... Castor oil, Refined, 200°C, 392°F. Coconut oil, Refined, dry, 232°C, 450°F. Coconut oil, Unrefined, dry expeller pressed, virgin, 177°C, 350°F.

from: YankeeFarmersMarket.com:


Cooking Tips for Buffalo


Buffalo meat is naturally tender and extremely flavorful. However, the taste and tenderness of the meat is directly related to how the meat is cooked.

The buffalo meat should be cooked slowly at low to medium temperatures. Buffalo meat cooks faster than beef. As there is no fat to act as an insulator to the meat, the meat is cooked directly.

Recommended cooking range is rare to medium and internal temperatures should be 135 degrees - 155 degrees Fahrenheit.

Steaks

Buffalo steaks come in a wide variety of cuts, all comparable with beef. Most butchers and/or meat producers will cut steaks to customer specifications (1”-1 1/4” are preferred).

Methods of cooking steaks include: grilling (outdoor or on top of stove), pan sautéing, broiling, and stir frying. Do not overcook; readjust thinking as well as the heat source.

Grilling time will vary depending on the temperature of the coals and whether the meat is placed on or off the rack. An instant read thermometer comes in handy for outdoor grilling. Remember to pull the steak off or out of the heat when it is slightly rarer than you like. The steaks will continue to cook when it is out of direct heat.

Steaks do not need additional liquid, sauces or marinades unless desired. Frequent turning of the meat is recommended. 

I decided that my method of preparation would end up as that I'd need to figure out the amount of minutes I'd need to flambeaux the steaks.

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare(an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).




hmmm...


???

now I've determined that this actually is a fish, since it did look like a salmon steak, to begin with.








Bigmouth buffalo


From Wikipedia, the free encyclopedia
Jump to navigationJump to search
Bigmouth buffalo
Bigmouth Buffalo.jpg
Bigmouth buffalo male
Scientific classificationedit
Kingdom:Animalia
Phylum:Chordata
Class:Actinopterygii
Order:Cypriniformes
Family:Catostomidae
Genus:Ictiobus
Species:
I. cyprinellus
Binomial name
Ictiobus cyprinellus
(Valenciennes, 1844)
Synonyms
  • Sclerognathus cyprinellaValenciennes, 1844
The bigmouth buffalo (Ictiobus cyprinellus) is a fish native to North America. It is the largest North American species in the Catostomidae or "sucker" family, and is one of the longest-lived freshwater fishes, capable of living beyond 110 years.[2] It is commonly called the gourd headredmouth buffalobuffalofishbernard buffaloroundhead, or brown buffalo,. Despite the superficial similarity, the bigmouth buffalo is not a carp, nor is any other catostomid.

The bigmouth's native distribution is confined to the countries of Canada and the United States of America. In Canada, they inhabit the Milk River which flows through Alberta, and the Qu'Appelle River which flows through Saskatchewan and Manitoba into Lake Winnipeg. Beginning in the northern United States, they are native to Iowa, South Dakota and, Minnesota, more southern states include eastern Texas and Oklahoma. The major drainages where they are found in include Lake Erie, the Ohio River, and Mississippi River drainages. From these drainages, they are found into Arkansas, the Gulf region of Louisiana, and down the Tennessee River into Alabama. The introduction of bigmouth has been largely done for commercial purposes. Regions of reintroductions include some reservoirs along the Missouri River drainage of North Dakota and Montana. Regions of introduction include some reservoirs in Arizona, and within California, they have also been introduced to the aqueduct system of Los Angeles.[7]

Monday, July 9

Regalgalafickenechneyapalum -tous -tous; coming to terms with...

[okay] standard-train adulting into a new standard age demographic (18-35) -post mid-level "tas-tastic" era lively ones on shuttle iffy-jaunt post pop-star party "street kids"

yet,

still: we do ours - Taylor Swift on Rolling Stone 

but wait...

I was raised on the Bible. So much becomes so proxi-auf-neuf-bits-emotionally subjectively promethazine on a lean (bad one) - 

switch to objective puh-fuff-svstication - talking bout sex was not on the menu.

The English Standard Version New Testament {learn about the disparities in proper 

objectality 



objectal


as towards a distinction Brexit American English: via boredpanda.com}

English Standard Version random opening verse and a read: a vast scurvy tide's pull-in of the Atlantic's finest:fish and shrimp, battered in hen's eggs and rolled grains - but you? Shit you're talking? This is a break out stance demographic adulting control subject standard deviation sober coffee talk analyst's divergence persona by standard's expectance rate: pretty typical, in contrast. A forensics of psych-crime GFYS standard assessment trivial novelty-trite dickens-scratch Libya autonomy fluff-roosters:contend. [for the 3rd degree, (disambiguation) lack thereof pro - auth - subjective take on:at task].

Anecdote of MFT truthing of drugs and truth of drug abuse; accuracy thereof.
  1. stub thought

  • standard basis of my adulting persona 
  • what type of people, why?
  • standards of statistics - relationships
  • fluff of auld-sated: standards of neuf - elf; nouvelle
transliterative semiotic - semantic breakout ans-lation] Le Lycee Francais
cette par vous frait donnez-mes, il'est top conderamazement, we use etiquette, standard fluff

  • nous - novel nous v'elle we to her -- we (new) to her
  • : presenting a standard mockup one-off guy for practical considerations: I just got thrown in jail for a week, and I have 100 hours community service to do, also.
Jeanne d'arc - constititularuent prototypical French sainted figure: break down and out semantics and folklore to fluff demographics deviance

- park folklore, part trieste, part fluff - when did it happen?
- off - hand, not sure, but France, as it stands, is autiguinomously farced with living down its such-tosuppose peasantry finery aux-d'estates that it were; being a center of enlightenment and colonialism, did, at times, find the French establishment lacking in resources with which to fend off notable jaunts as towards a new, more flex recontre coup d'etait il coutrements that France had been reputable for, in neighboring imperial and sociopolitical upheavals. In essence, in being the progenitor of many an early modern period cultural heritage namesake t uphold, various geographical considerations of jaunting same old pigeons-feeding territory would come to laid-waste-to, and a Frenchman, many a pigeon fletch scrum jaunteded-AF buntiglios searching the nooks and the sidewalks or corners, inevitably pursued the next, most bold-AF jaunt: somewhere else.

 
  •  

Latest post.

Pigeon-watching hotspots to see around town #8: Santa Monica Pier and Bluffs Flock, by Day and by Night.

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