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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

#61

Post by brigandish »

shreyshnaccount wrote: post #30
usrusr wrote: post #7

Earlier quoted context omitted.

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…

would probably be a hellscape, filled with opposing "facts", conspiracy theories and vandalism.. imo wikipedia is still better as it atleast tries to be factual and neutral (ofc it isn't perfect, but do you really want anti vaxers to show you what they think is a credible source right next to an actual credible source? why don't we let the baseless conspiracy theories stay on facebook)

> atleast tries to be factual and neutral

This isn't the Wikipedia I know, and hasn't been since long before the pandemic. If you want credibility, go to a real encyclopaedia like Britannica. Otherwise, let people fork and edit and use stars to signal their opinion instead of letting cliques control information based on their far too obvious biases.

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

#62

Post by giraffe_lady »

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.

Similar yeah. It'll be mostly lactobaccilus that's already present on the vegetables. Probably will pick up some other stuff from the environment and your skin but the dominant strains will be from the product itself.

Similarly with sourdough, the main yeast and bacteria strains are already present in the flour when you start and grow from there. Some surely get introduced from the air as well but they aren't that significant compared to the ones that "come with."

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

#64

Post by dfxm12 »

AmericanChopper wrote: post #48
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.

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 :)

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

#66

Post by IanCal »

oakmad wrote: post #6
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…

Ha me too! I couldn’t believe that burn and how long it lasted. I soaked my hands in milk as placebo one day. We had a kid just after making it and therefore loads of visitors for meals - everyone commented on how good it was and wanted some. I’m gonna make it again.

I made some and loved it too, a few different various things added but one I think was important was some fruit. An apple or some mango or something adds something quite beautiful.

I really recommend trying some other lacto-ferments. Green beans are great, as are tomatoes (those on toast are fantastic). I make them with my 3yo as it's just "kinda chop & add ~2% salt".

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

#67

Post by zdw »

redeeman wrote: post #65

its kinda interresting the kind of "github culture" that has developed, as I recall, people did not do this kind of thing with cvs or svn. I wonder if there is some kind of more specific software/service/system missing for this kinda stuff

Github put the Readme and some code that makes up the repo up front, and there's an outsized focus on making fancy landing pages.

The downside of this is that because Github's methodology has been so dominant, many don't understand that there could be any other way to host code - tools that are primarily code review focused like Gerrit require require a bit of "hey, imagine that an aggregated PR page was the homepage" training for new hires, for example.

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

#68

Post by zinekeller »

sandgiant wrote: post #24
undecisive wrote: post #11

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

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?

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

#69

Post by ShortStretto »

discordianfish wrote: post #36
morazow wrote: post #22

Earlier quoted context omitted.

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.

I'm from Germany and while I grow some chilis, if I need more I order from Westlandpeppers.

I can second westlandpeppers.
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