Fermented Chili “Open Sauce” – My most starred repo has no code in it
github.com
github.com
I made this back then! It’s what taught me to use gloves with chili. The capsaicin managed to permeate my skin, and for around 3 days my hands would start burning if they only got slightly warm. I had to sleep with my hands slightly raised, so they wouldn’t touch either the mattress or the covers (or my own skin). Nowadays, I always have nitrile gloves for any kind of hot chili recipes ;)
I think it was great, I guess I’ll make it again this year.
We had a kid just after making it and therefore loads of visitors for meals - everyone commented on how good it was and wanted some. I’m gonna make it again.
I really recommend trying some other lacto-ferments. Green beans are great, as are tomatoes (those on toast are fantastic). I make them with my 3yo as it's just "kinda chop & add ~2% salt".
Avoid touching sensitive areas if you handle chili peppers or hot sauce, eyes, nose, groin...
It doesn’t eliminate the heat, but it reduces it by (to my perception) about 80%. Using gloves annoys me, and this method allows me to skip them.
Thanks for the recipe! I am also into fermented recipes.
Quick question, where do you buy Habanero Chilis in Germany? I somehow never saw them in supermarkets or "wochenmarkt"s.
I grow all my own peppers in a community garden. My favorite to use for ferments are Buena Mulata. If you like to order seeds check out rareseeds.com.
There's so many puns here waiting to happen:
- Finding 'bugs' in the 'sauce'
- Continuous testing and integration
- "Forking"
... what else? Contribute your puns below :p
- bit, byte
- server
- curry
- salted hash
- spaghetti code
- code smell
- syntactic sugar
- java
- 0xCAFEBABE
:-)
Fun fact, this was named after Haskell Curry. Haskell is also named after him.
Although now I'm tempted to use more fregging in my functional code.
# fermented chilli sauce recipe
# https://www.bbc.co.uk/food/recipes/friedchilli_83671Unfortunately, we can’t find the recipe you’re looking for. This may be because it has been taken down from the BBC Food website, which happens when our rights to publish a recipe expire. To find an alternative recipe from our collection you can search for the key ingredients in the search box or try one of the recommended recipes below.
I know UK has stricter copyright regime, but seriously?
A few years ago I bought an AnyTone AT-D868UV ham radio. As with any software-managed device, there were a few issues. I wanted a place to keep track of these problems for my own purposes. So I thought "GitHub Issues!"
https://github.com/geary/AnyTone-D868UV
I added a couple dozen of the problems I'd run into. And then it took a life of its own. Some people thought it was an official AnyTone support channel (despite my disclaimer). That's bound to happen.
The fun part was when people started an issue on how to upgrade a D868UV to a D878UV and get all the new features.
https://github.com/geary/AnyTone-D868UV/issues/59
Of course this was kind of an insane project unless you look at it from the point of a ham operator: radio hacking is fun!
Now about the gloves and chili.
Around 1974 I decided to stir fry a very hot dish of chiles and eggplant.
I didn't use gloves or a fume hood or any of those smart precautions.
Midway through the stir fry I noticed my forehead was burning.
But I ate the dish and it was delicious.
The next morning I woke up and my fingers were numb!
I went into survival mode and quickly realized that what I needed to do was eat a lot of yogurt, right then and there.
And it worked. I still have my fingers!
Luckily, I ate the yogurt and they were saved.
It is a testimony to the power of fermented foods.
In other words, I might steal this format!
Makes me wonder how an "alternate history wikipedia" would be like, where pages had explicit maintainers and the cotton fork model. The process for selecting the current leading fork would obviously be a huge source of endless drama, but I'd expect that this would end up a much better "reader experience" than the current model of edit wars where the uninitiated can't really tell an edit history with the occasional trolling/untrolling loop from an outright battleground.
This isn't the Wikipedia I know, and hasn't been since long before the pandemic. If you want credibility, go to a real encyclopaedia like Britannica. Otherwise, let people fork and edit and use stars to signal their opinion instead of letting cliques control information based on their far too obvious biases.
Self-hosted, FOSS recipe database: https://hay-kot.github.io/mealie/ (Discussed four months ago: https://news.ycombinator.com/item?id=30623852 - mind that Tandoor looks like a good option as well)
The wait was worth it, it's a beautiful batch.
Love the idea of using carrots though. Going to try that next batch.
Thanks for sharing
https://github.com/logicguy1/The-Cookbook
Seems like the ideal way to share and learn new recipes to me
(1) to be precise, it looked and tasted the same every time, and it was somewhat sour and not disgusting, so I just assumed that it worked ;)
With both you can use a starter, often from the previous batch but buying them works too. My first attempts at sourdough weren't very successful at all and I wish I'd chosen a famous starter to get that good taste, even once I got it going okay it wasn't a great taste, the yeast strains in my kitchen can't have been that good!
[1] https://olykraut.com/blogs/knowledge/the-stages-of-sauerkrau...
[2] https://en.wikipedia.org/wiki/Leuconostoc_mesenteroides#Envi...
Similarly with sourdough, the main yeast and bacteria strains are already present in the flour when you start and grow from there. Some surely get introduced from the air as well but they aren't that significant compared to the ones that "come with."
I have one recipe that involves mango, pineapple, cinnamon, ginger, garlic, etc. It comes out really sweet and cinnamon, ginger and chilli combo plays nicely on the tongue.
My first home made sauce was done with tomatoes. Didn't really like that as it was just hot ketchup.
"The author has in fact barely resisted the temptation to name the present volume 'The Programmer's Cookbook.' Perhaps someday he will attempt a book called 'Algorithms for the Kitchen.'" -- Knuth, TAOCP
I think the idea that 'repos are just for code' hasn't been valid for several years now.
The downside of this is that because Github's methodology has been so dominant, many don't understand that there could be any other way to host code - tools that are primarily code review focused like Gerrit require require a bit of "hey, imagine that an aggregated PR page was the homepage" training for new hires, for example.