• Quick note - the problem with Youtube videos not embedding on the forum appears to have been fixed, thanks to ZiprHead. If you do still see problems let me know.

Golden Section - Phi - Template of Creation

Davidjayjordan

Banned
D
Joined
Feb 7, 2007
Messages
1,429
My apologies for itnroducing a thread that might be a little too advanced for most who haven;t studied the golden section also called phi. It isn;t diffcult at all to learn and understand, given simple concentration and maybe about thrity minutes of study, maybe a few measurements and a little visualization in your minds.

For it is all important, in understanding the spiral of creation of matter, the spirals of galaxies, or atomic particles. ...whether the microcosm or the macro cosm OR more importantly how our body DESIGN of PHI co-relates with these other heavenly bodies. http://www.geocities.com/davidjayjordan/PhiSpiralofCreation.html

You'll find out why all architects learn it because it is the ratio of beauty, co-relating again to why our bodies are beautiful, especially those of the fairer sex, and yet the ratios are there in both. http://www.geocities.com/davidjayjordan/Whatisbeauty.html

So to see these ratios in a written class SEE http://www.geocities.com/davidjayjordan/Goldensection.html
or in graphic form... as pictures make it easier to visualize... http://www.geocities.com/davidjayjordan/GoldenSectionDesigninHumans.html and and then to understand how phi is also incorporated into Giza and New Jerusalem.. Consider http://www.geocities.com/davidjayjordan/GoldenSectionandyourBody.html

For if you are able to measure, add and multiply, then you can learn the golden section and the template of creation. A great start in connecting up other mathematical mysteries and power itself.
 
Have you read journal articles on experimental aesthetics? There was once, following Fechner, quite a decent literature in the psychophysics of aesthetics. You can actually test out some of your notions!
 
Mercutio, phi is not a notion but a super important mathematical ratio for it is how matter comes into creation and how magnification or MULTIPLICATION can take place by keeping the qualities of that which is to be magnified or empowered.

And mathematical websites hyperlink to me, because I understand and have made it easy for any to understand.

http://www.cojoweb.com/phi.html

And it also co-relates how the human form is based on PHI and hence beauty and asthetics... as you mentioned.

This is why architects have to know it . And why we are attracted to beauty.... its phi ratioed. So it needs not be tested as the results are already with us, our very faces and bodies.
 
And Mercutio and ALL, you will notice on that website, at http://www.cojoweb.com/phi.html

They show the Tree of Life of the Kaballah, which Moses taught to the Sanhedrin of 70. And is now available to study for even non Jews, as it is the fractal on which matter is based. SEE posting on 432 thread.... and then below, the graphics..



katharagrid1.gif

The Kathara Grid
The 'Fractal' upon which matter is built
​
 
My apologies for the two preceeding posters, Mercutio, and sincere posters.... they do try to stop real communication and discussion. So just avoid the devoid.... and let's carry on with sincere intelligent searching to make progress and learn something together in humility for the sake of truth and UNDERstanding
 
Well, since Chinese New Year is just around the corner I thought I'd give you all the recipe for a traditional dish for the event. JiaoZi are one of my favourite Chinese foods, but sadly I rarely get to eat them. Mainly because they're bloody fiddly and time consuming to make.

I got this recipe from here - http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/JiaoZi-duplicate.html

JiaoZi (Chinese Dumplings)
This recipe comes from long practice and much experimentation. A year in China taught me the basics, and then I started modifying it at home until I was really satisfied with the results. -- Karen

Skins:
8 cups white flour
about 2 1/2 cups (very) cold water
1 teaspoon salt

Dissolve salt in water. Add 2 cups water to flour and blend THOROUGHLY. Do not add more water until it is absolutely necessary. Add remaining water as slowly as possible in order to get as hard a dough as you can. If the dough is too soft, add more flour. Knead thoroughly. Harder dough is much easier to fill. Chill while you make the filling.

Separate dough into 2 portions. Form into long sausages, about 1 inch diameter. Cut sections every 1cm. Form sections into balls and use rolling pin to form into round, flat skins about 3 inches diameter. If they are too thick, the jiaozi will be very doughy. Modify sizes of balls as appropriate.

(The other way to make skins is to buy "JiaoZi Pi" in the local Chinese store!)

Meat:
1 kilo ground meat
2 tablespoon soy sauce
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon white pepper
2 teaspoon brandy or sherry or other aromatic alchohol
1 teaspoon sesame oil

Add soy sauce and salt to meat. Stir slowly, always in the same direction (if you change directions, the meat fibers don't stick together as well, and the jiaozi are more likely to fall apart when cooked). Add remaining ingredients.

Let sit while you prepare the vegetables and other additional ingredients. All need to be finely minced. Use a food processor if you have one. If you don't, I hope you have a LOT of patience. If the bits are too large, the jiaozi will fall apart.

1 inch ginger (finely minced. You can use a grater)
3-4 stalks spring onion
1 small clump fresh coriander (cilantro)
1 very small clump chives
Either: 8-10 stalks celery (at least half the entire stook). Once minced, squeeze out any excess water.
Or: 1 small head Chinese cabbage
Optional: 3 large carrots
Optional: 3-4 chinese black mushrooms (shiitake)
Optional: one fried egg

Stir them slowly into the meat mixture. For now, add only the lower numbers (eg. 8 celery, not 10). Don't let the mix get too moist.

Test scent. It should be very aromatic. If not, add a little more brandy, or sesame oil, or onion. Test consistency. Fry a teaspoon or so of the mix. It should stick together very easily. If it falls apart, it could be because (a) the mix is too dry in which case add more veggies and/or oil, or (b) because its too moist in which case add a little more meat. (Since its easier to add more veggies, that's why I suggested adding the veggies slowly!) Test flavour. (Eat the fried bit). Your entire tongue should get a little bit of life. If necessary, add a few spices to supplement -- savoury gets central tongue, white pepper the back, black pepper the front, paprika the sides.

Fiddle until you're happy.

To roll:
Take about 1 tablespoon filling and place into centre of skin. Bring one half up to meet the other half. Seal thoroughly. This usually means creating "pleats" in one half and gluing them to the other (use a tiny bit of water if you need to), If they're not well sealed, they fall apart when cooking.

To cook:
Bring large pot of water to boil. Add enough jiaozi to cover the base of the pot about 1.5 times (about 25 in a 12" diameter pot, about 50 in a good size wok). Cover.

When it comes to a boil, add 1 cup cold water. Cover. Repeat. When it comes to a boil for the third time, they are ready to serve.

Note: if you stop it before the third boil, the meat will not be cooked through. Also, if you don't add cold water each time, the jiaozi will fill up with air and explode.

Alternate cooking method:
After you've boiled them, you can fry them. This is a wonderful way to serve the leftovers, and a very common Chinese breakfast!

To serve:
Typically eaten with a sauce constructed of soy sauce, vinegar, and sugar. (ratio about 1/4 cup SS: 1/4 cup Vinegar: 1 teaspoon sugar). Also good with plain malt vinegar. To ensure that the sugar has dissolved completely, heat briefly. For more flavour, add a little sesame oil, hot oil, maggi (available in most chinese stores), and/or chilli pepper as you wish.

To store:
JiaoZi keep very well in the freezer. To freeze, place on trays so they are not touching (if they touch, they will stick together). Freeze overnight. The next day, place into plastic bags & seal. Will keep indefinitely.
Click to expand...
When done they should look something like this;

potstickers.jpg
 
wollery said:
Well, since Chinese New Year is just around the corner I thought I'd give you all the recipe for a traditional dish for the event. JiaoZi are one of my favourite Chinese foods, but sadly I rarely get to eat them. Mainly because they're bloody fiddly and time consuming to make.

I got this recipe from here - http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/JiaoZi-duplicate.html

When done they should look something like this;

http://z.about.com/d/chinesefood/1/8/r/5/potstickers.jpg
Click to expand...

Damm, that looks good :)
 
JiaoZi are fantastic. If you decide to make them make sure that you make the dipping sauce to go with them.

Damn I'm getting hungry!
 
I remember a Martin Gardner SCIAM column that suggested the Golden Ratio was very close to the ratio of total height to bellybutton height. Now that would have been an interesting piece of ad hoc research at TAM.
 
marting said:
I remember a Martin Gardner SCIAM column that suggested the Golden Ratio was very close to the ratio of total height to bellybutton height. Now that would have been an interesting piece of ad hoc research at TAM.
Click to expand...
But Boo would have had to take her boots off to be measured! :eek:
 
Interestingly, though, in scientific tests where people are asked to pick out the most aesthetically pleasing rectangle from a set of choices, the golden rectangle is no more preferred than other ratios which therefore seem to be equally aesthetically pleasing. IIRC, artists and architects were no more likely to pick close to the golden ratio than anyone else tested. Also, the rectangles of 4x3 computer screens, standard photographs, sheets of letter paper (8.5" x 11" in the US), index cards, business cards, and playing cards all have aesthetically pleasing (to many people) ratios, and none of them has the golden proportion. Wide screen TVs don't seem to be losing any sales due to consumer concerns about their picture being farther away from golden than on their old sets. (After all, the ratio of the SQUARE OF THE NUMBER OF GOSPELS to the SQUARE OF THE HOLY TRINITY is pretty mystically significant too!)

Speaking of the divine, those dumplings sound wonderful. I love recipes that cut no corners, that demand the chef knows the ingredients and not just how to follow directions. "Test scent" indeed! Thanks!

Respectfully,
Myriad
 
You must log in or register to reply here.

Back
Top Bottom