31–40 of 124 posts
Author 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. :-)
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.
Github 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?
I'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…
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
Someone 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?
I'm getting this: # fermented chilli sauce recipe # https://www.bbc.co.uk/food/recipes/friedchilli_83671
Author 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. :-)
Hey, 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.
There is an argument to be made that a recipe is code, it just runs on a different platform
2018, 127 comments: 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…
Author 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. :-)
Hey, 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.