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

Post by code_duck » Wed, Jul 13, 2022, 8:06 PM UTC

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...

Post by bartkmq » Wed, Jul 13, 2022, 8:19 PM UTC

eunos wrote: post #81

zinekeller wrote: post #68

Earlier quoted context omitted.

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.

Post by AmericanChopper » Wed, Jul 13, 2022, 8:52 PM UTC

dfxm12 wrote: post #64

AmericanChopper wrote: post #48

Earlier quoted context omitted.

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.

Is 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 :)

Post by sharksauce » Wed, Jul 13, 2022, 10:45 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. :-)

Post by colechristensen » Thu, Jul 14, 2022, 1:01 AM 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.