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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

#101

Post by WastingMyTime89 »

a_t48 wrote: post #12
Stratoscope wrote: post #10

My 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 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 a…

What would have happened if you didn’t eat the yogurt?

To give you a serious answer in case you were really wondering: nothing. Capsaicin stimulates the sensory receptors used for evaluating temperature and makes them react to temperatures under your body temperature. It tricks your nervous system into thinking the part is burning. It lasts as long as the intermediary protein used to transfer this information is available. When it’s depleted you just feel numb which what happened here. It all goes back to normal once capsaicin has been naturally eliminated by the body and the intermediary protein stocks are restored.

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

#102

Post by wilburTheDog »

sramsay wrote: post #58
mhb wrote: post #50

Earlier quoted context omitted.

Why chlorine free water?

This is really, really important for any kind of fermentation (including things like sourdough starter). I believe it's possible to get rid of some kinds of chlorination from municipal water sources by boiling the water first, but it is not possible to get rid of "chloramines," which are widely used (at least in the US). The web page for your local water supplier should be able to tell you whether they use chloramine…

It may be what's used in dechlorinator products, but vitamin C (ascorbic acid, or Sodium Ascorbate) does a good job of converting chloramines (or just chlorine) to salt, NaCl. I used an ascorbic acid shower filter for years when living in a city that used chloramine in their water. It worked well and I could tell every five months or so that it needed to be refilled because my skin started itching from the chlorine.

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

#103

Post by illwrks »

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

If you're growing your own pepper you'll want to 'pull' them. 'Merge' the ingredients in a pot. And I guess, once fermented, the last stage is to 'solution-ise' it in a blender.

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

#104

Post by richardw »

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…

Contact lenses. No matter how much I cleaned my hands, put oil on, butter...next morning putting my contact lenses in were 10 second of bleakness.

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

#106

Post by ndsipa_pomu »

JTbane wrote: post #105
dirkc wrote: post #9

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

So why is code copyrightable and software patentable, while recipes are neither?

Because corporations get to make money from software.

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

#107

Post by ectopod »

sramsay wrote: post #58
mhb wrote: post #50

Earlier quoted context omitted.

Why chlorine free water?

This is really, really important for any kind of fermentation (including things like sourdough starter). I believe it's possible to get rid of some kinds of chlorination from municipal water sources by boiling the water first, but it is not possible to get rid of "chloramines," which are widely used (at least in the US). The web page for your local water supplier should be able to tell you whether they use chloramine…

My sourdough starter is absolutely fine with chloraminated water. I do use bottled water for pickles though because each batch is starting from scratch.

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

#109

Post by code_duck »

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…

Another thing to watch out for is opening the lid to a pot of stewing chiles. I had a friend that made sauce like this often and when she’d open the lid, it was like chemical warfare.

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

#110

Post by code_duck »

esaym wrote: post #78
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…

Similar story with me. I was at my grandma's house for the holidays and wanted to can a bunch of jalapenos. I'd slice them in half, rub the seeds/guts out with my thumb then slice them into rings and throw them in a jar to boil. Did several pounds... Night came and I couldn't sleep my hands were burning so bad. Touching the sheets or anything would shoot pain. I went and dug through her medicine cabinet and found som…

I’ve had this from peeling roasted green chiles. My hands felt chill-hot and tingly for 2 days. It seems like abrasion cleans it off better than solvents or soap.
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