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Category: Cooking

  • Anointing Oil From Aaron to the New Levites

    Anointing Oil From Aaron to the New Levites

    Here’s and interesting intersection of Biblical Religion and new Magick and all the traditions of, from Chaos to strict Catholic Theurgy.

    The Anointing Oil the that (Fictional) Moses, poured on the (Fictional) Aaron to make him head of the priestly caste of Hebrews despite all his shenanigans, like fashioning the Golden Calf have held the recipe of Anointing Oil from Exodus in high regard. It ends up in occultism from the Sacred Magick of Abramelin the Mage, or simply as the Anointing Oil of Abraham the Jew. If you translate Jesus the Christ as Yeshua the Anointed you can see the importance to earlier and later Biblical Sects.

    The formula was encoded from the earliest times as to not be reproducible without the key, and current formularies completely disregard the Onycha in the recipe as untranslatable, and use both cinnamon and cassia, which is pure ignorance as they are two forms of the same spice, and Crowley’s formula via a mistranslation from French common to both Wescott and Mathers translates Calamus Root, available in the Middle East, as Galangal, which was very much not available.

    Cinnamon comes from Ceylon, or known today Sri Lanka, and Cassia was the almost identical substitute that was readily available to the former slaves of post Babylonian Exile Jews. The difficulty and price of securing true Cinnamon was unlikely for the subjects of Exodus. Just read the stories of the characters. They would not have equated equal parts cinnamon and cassia as any kind of reasonable recipe. What we have is a place holder in one of those spices, and the lost ingredient Onycha. Now Onycha meant nails, particularly human nails, and can be seen as foreshadowing for the death of the anointed one, if either Cinnamon or Cassia is replaced with clove. Dried clove buds were regularly available and referred to as pegs or nails because you could use them to nail another seasoning to a food item the same way we use cloves to nail a bay leaf to an onion piquet for saucery today. In the second stating of this recipe there are also Stacte, Frankincense and Galbanum, also typically misleading as the Church equates Galbanum with Catholic Gum Benjamin or Benzoin, when it could equally be Storax, which smells nice when burned, Galbanum Resin when burned smells like shit. Needless to say, even apart from the double bind on Cinnamon and what nails means, and scholarly digressions on the kosherness of snail buttholes, this was meant to be understood only by a certain class of priest.

    Now I’m giving this information out for free, because there are other pieces of this puzzle you are never going to figure out without direct support of the Kemetic church project. One secret of the ages, misread completely and badly translated by occult luminaries, much jockeying about meanings and intentions have been sold as the reason Exodus oil has has Cinnamon and Cassia and Golden Dawn/Crowley oil has Galangal. Symbolic jockeying 3 card monte and roundabout admission of error.

    If you want the real deal, you will come to the Etsy store at https://senseworldfarms.com you’ll pay for the balm without haggling, and if you proceed in the grades you may get a full ingredient list one day. Until then, keep buttering your temple implements with toxic ginger, or double plus cheap cinnamon substitute.

    Aside, (Note Ed.) if you’re into the Greeks or Homer you might remember that at one point one of Ulysses/Odysseus few surviving friends mentions, hey the reason you look like so much shit and keep getting your ass kicked everywhere you go is you haven’t oiled up you ashy bastard. We can agree on this importance of anointing thing.

  • And Now for Something Completely Different

    And Now for Something Completely Different

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    As the real point of this blog from the beginning is healing through food. As in “Let food be thy medicine and medicine be thy food” the quote attributed to Hippocrates,(though we stray widely in the mission,) in this post holiday feasting season, old snswrld needed some soul food. So after attempt 3 I’ve finally figured out to get a damn good pot of rice and beans out of the instant pot knockoff with some pretty straightforward measurements.

    This isn’t red beans and rice, as the man in charge only has a few varieties of beans on hand, so I make it with black beans, and medium grain rice. I’m lucky enough to have Nishiki right now, but any medium grain rice works.

    One of the problems in translating to instant pot, is liquid measures are not the same as stove-top or oven recipes, and there’s no standard conversion guide, but I’ve been experimenting with measures and times, and I’ve got it for you.

    Dry beans, around the size of a black bean, will absorb the same amount of water as an equal portion of rice, if this method is followed. And extra moisture to finish the whole thing perfectly comes from other ingredients.

    One 4 cup box of Chicken Broth. If we’re standardizing, this is the perfect place to start. The trick is, other ingredients add a touch of the moisture needed to perfectly cook both dry beans and rice to the perfect consistency.

    So here we go. This is a little indulgent for my own personal tastes and can be simplified and adjusted, but ratios temps and times remain the same.

    2 cups dry black beans

    I medium yellow onion, sliced

    I whole bulb garlic just smashed and peeled, no chopping necessary.

    One whole tube of dirty Mexican Chorizo sausage with all the lymph nodes guts and assholes that implies. This is one of the problems living in white people country is that a lot of “chorizo” is prime cuts of pork sausage and fat, and doesn’t melt into sludge in the pan. Nobody’s Abuela thinks that’s chorizo. You need the offal bits, chemicals, food waste and the whole deal. Get the cheap tube. The other is spiced cut pork.

    For my flavor profile, beyond all the fistfulls of chorizo and alliums, I cheat a little, because I might be poor but rich with chilies and spices.

    1/4-1/2 Tsp of smoked serrano powder. It’s a sneeze maker but worth it.

    1/2 Tsp of Ancho Powder.

    1/2-1 tsp of dried Oregano to taste.

    Fresh ground black pepper to taste.

    Dash of cumin.

    3 Tbsp, butter. Trust me. I used Amish.

    I also added about 1/3 cup of chipotle salsa.

    I usually make my own seasoned salts, and haven’t had the opportunity lately, so I used a couple shakes of Slap Your Mama seasoned salt. It’s decent. If you see it on sale grab a shaker. You don’t need to add much salt, if you have full-sodium broth and real chorizo. Couple shakes will do ya.

    Now here’s where the trickery comes in. The charts in the book and the settings on the machine aren’t going to get you there.

    You’re going to cook this whole pot of beany greasy liquidy chili goodness for a full hour on high pressure and heat, before adding any rice. I don’t care what the rules say, or anyone else’s estimate on liquid ratios or cook times. Your beans will not break down too far from a full hour pressure cook if they are dry-to-pot. Let em do their thing. Make a snack to deal with the delicious aromas in the kitchen and wait until the beans are done then vent to get the lid off.

    Then your 2 cups of dry medium grain rice, on the legit and accurate white rice setting for your cooker. Mine’s 6 minutes not including pressure build up. Stir that rice in well. Don’t add any more liquid. While the beans seems to take longer than forever, the rice cook time is just a few minutes, seal it back up and do the rice cook, but rather than venting immediately. Let the pot depressurize naturally before popping the lid. At least 4 minutes. If you’re starving, you can probably vent at 4.

    Stir it up, garnish with a little cheese or sour cream. Sprig of cilantro if you’re fancy.

    Please adjust to taste and enjoy. Any suggestions for adjustments or mods can be shared via the contact form or the reddit forum, and if they’re any good I’ll add them to this post.