Fermented Chili “Open Sauce” – My most starred repo has no code in it • Hacker News Board

Re: Fermented Chili “Open Sauce” – My most starred repo has no code in it

#41

Post by npteljes » Wed, Jul 13, 2022, 11:49 AM UTC

dirkc wrote: post #9

There is an argument to be made that a recipe is code, it just runs on a different platform

Works well when explaining open source too. Proprietary is when the restaurants don't disclose the recipe, you just hope that they'll do a good job like last time, or that your allergies don't trigger. Government is forcing food products to disclose at least parts of their recipe, making it partially open. GPL needs you to include the recipe along with the food you serve to people, but not when you cook at home. And so on

Re: Fermented Chili “Open Sauce” – My most starred repo has no code in it

#42

Post by moring » Wed, Jul 13, 2022, 12:00 PM UTC

wffurr wrote: post #35

Is 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.

I 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 ;)

Re: Fermented Chili “Open Sauce” – My most starred repo has no code in it

#43

Post by walthamstow » Wed, Jul 13, 2022, 12:31 PM UTC

morazow wrote: post #22

mrcms wrote: post #20

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.

Not 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.

Re: Fermented Chili “Open Sauce” – My most starred repo has no code in it

#44

Post by evrflx » Wed, Jul 13, 2022, 12:36 PM UTC

morazow wrote: post #22

mrcms wrote: post #20

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.

Usually 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.

Re: Fermented Chili “Open Sauce” – My most starred repo has no code in it

#45

Post by odyssey7 » Wed, Jul 13, 2022, 12:36 PM UTC

Not 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

Re: Fermented Chili “Open Sauce” – My most starred repo has no code in it

#46

Post by atwood22 » Wed, Jul 13, 2022, 12:44 PM UTC

odyssey7 wrote: post #45

Not 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

This raises an interesting question. Why is code copyrightable and a recipe is not?

Re: Fermented Chili “Open Sauce” – My most starred repo has no code in it

#47

Post by notjustanymike » Wed, Jul 13, 2022, 12:52 PM UTC

dirkc wrote: post #9

There is an argument to be made that a recipe is code, it just runs on a different platform

Indeed, and just like code you hate the way it looks a few days later.

Re: Fermented Chili “Open Sauce” – My most starred repo has no code in it

#48

Post by AmericanChopper » Wed, Jul 13, 2022, 12:57 PM UTC

jaggirs wrote: post #15

Someone also made the "open source cookbook" https://github.com/logicguy1/The-Cookbook Seems like the ideal way to share and learn new recipes to me

I’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.

Re: Fermented Chili “Open Sauce” – My most starred repo has no code in it

#49

Post by blueblob » Wed, Jul 13, 2022, 12:58 PM UTC

tpoacher wrote: post #33

I 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

Continuous tasting and integration

Re: Fermented Chili “Open Sauce” – My most starred repo has no code in it

#50

Post by mhb » Wed, Jul 13, 2022, 1:07 PM UTC

mrcms wrote: post #20

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. :-)

Why chlorine free water?