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

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

#81

Post by eunos »

zinekeller wrote: post #68
sandgiant wrote: post #24

Earlier quoted context omitted.

I'm getting this: # fermented chilli sauce recipe # https://www.bbc.co.uk/food/recipes/friedchilli_83671

Recipe 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?

Maybe copilot just generated rather random BBC link. The recipe never existed on the first place.

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

#82

Post by melenaos »

archi42 wrote: post #17

Now 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/ (Discussed four months ago: https://news.ycombinator.com/item?id=30623852 - mind that Tandoor looks like a good option as well)

Looks like a great project. I was about to install another recipe web application in my nas but i will add yours.

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

#83

Post by gilrain »

Semaphor wrote: post #3

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…

“Wash” your hands in oil (capsaicinoids are most soluble in oil), then wash off the oil with strong detergent like dish soap.

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.

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

#84

Post by stakkur »

This 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

I think the idea that 'repos are just for code' hasn't been valid for several years now.

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

#85

Post by Semaphor »

jwozn wrote: post #76
Semaphor wrote: post #3

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…

I feel dumb, I just now rubbed my eye after eating hot sauce. Senor Lechuga Hot Sauce .003 - very good but very hot and my eye is on fire. Avoid touching sensitive areas if you handle chili peppers or hot sauce, eyes, nose, groin...

That’s the expected burn. What surprised me, was that the non-sensitive area "hand" would burn, and that it would seep below the top layer of the skin so you can’t even clean it off.

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

#86

Post by Semaphor »

gilrain wrote: post #83
Semaphor wrote: post #3

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…

“Wash” your hands in oil (capsaicinoids are most soluble in oil), then wash off the oil with strong detergent like dish soap. 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.

I got used to gloves, I use them for handling ground meat as well, especially when making sausages.

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

#87

Post by yesbabyyes »

kickling wrote: post #37
dirkc wrote: post #9

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

Yes, that's how I usually explain programming to someone unexperienced with it. A computer programming language is usually more strictly defined, but depending on compiler and architecture results can differ in computer progamming as well.

This is especially true with the programming language Chef: https://esolangs.org/wiki/chef

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

#88

Post by knodi123 »

carlmr wrote: post #60
jmkb wrote: post #52

Earlier quoted context omitted.

The 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.

> - curry Fun fact, this was named after Haskell Curry. Haskell is also named after him. https://en.m.wikipedia.org/wiki/Haskell_Curry

Named after Haskell Brooks Curry. The Brook programming language is also named after him!

https://en.wikipedia.org/wiki/BrookGPU

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

#90

Post by wheels »

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.

Habeneros aren't common there, but in general for cheap chilis, try the Turkish grocery stores (EuroGida or similar). Basically for any Mexican / Latin-American stuff, they're great for sourcing ingredients: chilis, dry beans, corn meal, flour tortillas (durum) and will be a lot cheaper than specialty shops. Chilis are also easy to grow (I'm growing 4 kinds on my balcony in Berlin), and one habanero plant goes a long way.
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