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Fermented Chili “Open Sauce” – My most starred repo has no code in it
- girishso 4y agoI’m getting more interested in fermented foods. Any good resources on making them at home?
- CuriouslyC 4y agoBuy a copy of https://www.amazon.com/Art-Fermentation-Depth-Exploration-Essential/dp/160358286X https://www.amazon.com/Art-Fermentation-Depth-Exploration-Es...
- shreyshnaccount 4y agoGithub is a very good blogging platform- easy access to all the files, issues are the comments section, stars are likes, people can fork and make PRs, mentions the date on top and uses markdown. what more could you ask for?
- usrusr 4y agoI'd say that it's about as much wiki as it is blog, because the timeline feature that separates a blog from a pre-blog "homepage" is hidden to the point of being missing. 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.
- shreyshnaccount 4y agowould probably be a hellscape, filled with opposing "facts", conspiracy theories and vandalism.. imo wikipedia is still better as it atleast tries to be factual and neutral (ofc it isn't perfect, but do you really want anti vaxers to show you what they think is a credible source right next to an actual credible source? why don't we let the baseless conspiracy theories stay on facebook)
- brigandish 4y ago> atleast tries to be factual and neutral 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.
- usrusr 4y agoThe beauty in the fork/pr model would be that people who claim that they would be better stewards of a given topic could simply try to convince by example (in their fork), even in the hottest edit war. The current wikipedia model, as far as I understand it (which isn't far at all I admit), is that if a battle gets too hot it ends with a competition in pulling rank: escalating lockdown until only one group remains (a group that may or may not be considered neutral by others - certainly considers itself neutral, but who doesn't...). Fork/pr could never have a problem editors that are respected/neutral in one field but turn out to be zealous in some other niche.
- shreyshnaccount 4y agookay, you've changed my opinion
- shreyshnaccount 4y agoI don't buy this, cuz like you mentioned itd be a source of endless drama alright but it'll also be harder to keep track of everything on Wikipedia if it were all a giant repo.. tho having different repos about each page sounds more sensible
- usrusr 4y agoFork/pr would have to be per page, obviously, not per wikipedia.
- Semaphor 4y ago2018, 127 comments: https://news.ycombinator.com/item?id=17540401 https://news.ycombinator.com/item?id=17540401 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.
- oakmad 4y agoHa me too! I couldn’t believe that burn and how long it lasted. I soaked my hands in milk as placebo one day. 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.
- IanCal 4y agoI made some and loved it too, a few different various things added but one I think was important was some fruit. An apple or some mango or something adds something quite beautiful. 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".
- AmericanChopper 4y agoUse gloves if you’re ever handling a lot of tamarind as well. It’s more acidic than you might think and it will burn your skin.
- pleb_nz 4y agoI just did a batch of fermented hot sauce using home grown chillis. It's only my 3rd batch. The first batches I left for 4 weeks, but I let this last batch ferment for 10 weeks. 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
- mrcms 4y agoRepo owner here - Can recommend adding carrots and maybe a little more parsnip depending on taste. It gives the sauce another "body" and I really enjoy it.
- kivihiinlane 4y agoLove the idea of using github! 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.
- rpastuszak 4y agoI'm in the process of making Polish pickles in brine, and normally share my recipes through google docs... or a blog on which I had spent way too much time yak shaving, because there are only 2-3 recipes in it (it was fun to code though(?)). In other words, I might steal this format!
- mrcms 4y agoAs the author of the linked repo - You should! :-)
- dirkc 4y agoThere is an argument to be made that a recipe is code, it just runs on a different platform
- notjustanymike 4y agoIndeed, and just like code you hate the way it looks a few days later.
- napier 4y agoGlad to see this already pointed out!
- paskozdilar 4y agoI wish emacs would implement kitchen-sink support already.
- thom 4y agoYou will not be surprised to learn of the existence of org-chef, a package to help writing recipes in org-mode.
- kirubakaran 4y agoI've been using Emacs for over 20 years, and even I thought you were joking before I web-searched org-chef!
- thom 4y agoOh ye of little faith!
- alpaca128 4y agoOr at least pseudocode - it fulfills the same purpose but is less formal/consistent than for example the esoteric programming language Chef.
- janfoeh 4y ago
- Stratoscope 4y agoMy most starred repo has no code in it too! 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 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 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!
- a_t48 4y agoWhat would have happened if you didn’t eat the yogurt?
- Stratoscope 4y agoAt the time, I felt that my fingers might be paralyzed and they would fall off. Luckily, I ate the yogurt and they were saved. It is a testimony to the power of fermented foods.
- Rodeoclash 4y agoI find no fault in this logic, it's watertight!
- yetanotherloser 4y ago
- undecisive 4y agoSomeone with Microsoft's copilot: Does that mean if you write "fermented chilli sauce recipe" in your IDE, it's now able to generate you a boilerplate recipe?
- sandgiant 4y agoI'm getting this: # fermented chilli sauce recipe # https://www.bbc.co.uk/food/recipes/friedchilli_83671
- Filligree 4y agoGive it a bit more recipe in the prompt. You can force its hand.
- zinekeller 4y agoRecipe not found Unfortunately, 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?
- napier 4y agoEverything we observe and interact (procedurally or otherwise) with is code, especially recipes. This looks like a great one to try. I realize Github features also provide a 1:1 perfect match for recipes now you’ve drawn my attention to it.
- jaggirs 4y agoSomeone also made the "open source cookbook" https://github.com/logicguy1/The-Cookbook https://github.com/logicguy1/The-Cookbook Seems like the ideal way to share and learn new recipes to me
- AmericanChopper 4y agoI’ve got a private repo where I maintain all my recipes, and only invite close friends/family as contributors. It’s a great place to store recipes in general.
- dfxm12 4y agoIs it at all feasible to export your repo to a cookbook? I've been looking for software that makes it easy to input individual recipes (locally is fine, on the web would be better) and export them for desktop publishing. It looks like git is perfect for the input part :)
- AmericanChopper 4y agoThey’re all stored in markdown, so you could probably write a Pandoc script quite easily to put them into a PDF.
- archi42 4y agoNow all I need is a way to import this into my local Mealie instance! :) Self-hosted, FOSS recipe database: https://hay-kot.github.io/mealie/ https://hay-kot.github.io/mealie/ (Discussed four months ago: https://news.ycombinator.com/item?id=30623852 https://news.ycombinator.com/item?id=30623852 - mind that Tandoor looks like a good option as well)
- melenaos 4y agoLooks like a great project. I was about to install another recipe web application in my nas but i will add yours.
- mrcms 4y agoAuthor of the open sauce here. Coolt to see this on HN for the second time(!) Still making fermented sauces and pickles. Set Moroccan Salted Lemons this week actually. Happy to answer any questions. :-)
- morazow 4y agoHey, 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.
- sh4nks 4y agoI am growing them myself! Last year I grew some Reapers and Scorpions for fun :-). I am from Austria though.
- discordianfish 4y agoI'm from Germany and while I grow some chilis, if I need more I order from Westlandpeppers.
- ShortStretto 4y agoI can second westlandpeppers.
- jarenmf 4y agoI'm buying them regularly from the Asian shop in my town. They have fresh Habaneros, Jalapenos, and Thai peppers
- walthamstow 4y agoNot in DE myself but scotch bonnet chillies are more easily found in the UK due to the Carribbean/West African connection. You may have a better chance of finding them instead and I'm told they are quite similar.
- evrflx 4y agoUsually you can find them at super markets (Rewe, Edeka) sometimes Discounter have it as promotional item (Aldi). I recommend growing yourself just use seeds from the bought fruits. They are rather easy to grow. I can also send you seeds, if you like.
- djxfade 4y agoSomeone should port it to the Recipe JSON Schema https://schema.org/Recipe https://schema.org/Recipe
- tpoacher 4y agoI loved the issue about the "sauce code", and "compiling the sauce". 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
- blueblob 4y agoContinuous tasting and integration
- jmkb 4y agoThe language of coding is almost all metaphorical, some food & food-adjacent terms offhand: - bit, byte - server - curry - salted hash - spaghetti code - code smell - syntactic sugar - java And the hardware world is full of fruit -- Adafruit, Apple, and many flavors of Pi.
- wffurr 4y agoIs this kind of like sourdough? Since there's no starter culture, seems like it will ferment with whatever random yeast or bacteria happens to land in it while you're preparing it.
- moring 4y agoI tried making sourdough without a starter culture several times and it worked every time (1), so I suspect that having the correct conditions may be sufficient depending on what you want to ferment. (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 ;)
- brigandish 4y agoSourdough does use yeast from the air and feeds on the flour (often with help from a sugary friend like an apple), but fermentation of vegetables is usually from bacteria on the skin of the veg, for instance in sauerkraut the bacteria that kicks off fermentation is Leuconostoc mesenteroides which is found on the skin of cabbage (and many other veg). 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-sauerkraut-fermentation/#main-content https://olykraut.com/blogs/knowledge/the-stages-of-sauerkrau... [2] https://en.wikipedia.org/wiki/Leuconostoc_mesenteroides#Environment https://en.wikipedia.org/wiki/Leuconostoc_mesenteroides#Envi...
- giraffe_lady 4y agoSimilar yeah. It'll be mostly lactobaccilus that's already present on the vegetables. Probably will pick up some other stuff from the environment and your skin but the dominant strains will be from the product itself. 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."
- 11235813213455 4y agoThere are many "Awesome {something}" list-style repos with many stars
- odyssey7 4y agoNot code, but perhaps an algorithm. "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
- atwood22 4y agoThis raises an interesting question. Why is code copyrightable and a recipe is not?
- xchaotic 4y agoAlmost any beginner programming course states that algorithms are like recipes for a computer. Conversely a recipe is an algorithm meant for imperfect humans. If a recipe isn’t code then what is ?
- ComputerCat 4y agoAahah this thread is so entertaining! Definitely a good reminder to wear gloves when handling hot peppers.
- redeeman 4y agoits kinda interresting the kind of "github culture" that has developed, as I recall, people did not do this kind of thing with cvs or svn. I wonder if there is some kind of more specific software/service/system missing for this kinda stuff
- zdw 4y agoGithub put the Readme and some code that makes up the repo up front, and there's an outsized focus on making fancy landing pages. 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.
- stavros 4y agoI can second the fact that Marie Sharp's is the tastiest sauce of the tens I've tried. May not be the hottest, but I optimize for taste.
- nimbius 4y agoif you guys enjoy recipe repos, Hendricius maintains an entire tome of knowledge on sourdough and bread baking! https://github.com/hendricius https://github.com/hendricius
- deleted 4y ago[deleted]
- libraryatnight 4y agoHoly crap - Marie Sharp's is my favorite hot sauce. I have to try this!
- stakkur 4y agoThis is the same for me: my most starred repo has 220 stars and a dozen forks--and no code. It's links about writing (prose) with Emacs: https://github.com/thinkhuman/writingwithemacs https://github.com/thinkhuman/writingwithemacs I think the idea that 'repos are just for code' hasn't been valid for several years now.
- ac29 4y agoWhat size jar is the ferment done in? I'm guessing a 1Qt/1L, but the directions dont say.
- deleted 4y ago[deleted]
- disembiggen 4y agothis reminds me of the compsoc cookbook(https://github.com/compsoc-edinburgh/cook-book https://github.com/compsoc-edinburgh/cook-book), a git based cookbook made by members of the university of edinburghs computing society, it tends to get some new activity when a new term starts
- bradwood 4y agoShit coder? /s