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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

#91

Post by LurkerAtTheGate »

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…

You can also buy dechlorinator for use with aquariums - super important to not accidentally kill the bacteria maintaining your nitrogen cycle. A bottle goes a very long way (ratio is drops per gallon of tap water).

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

#96

Post by layer8 »

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

I had to laugh at the "don't let it get hot" in the readme.

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

#97

Post by ac29 »

bagels wrote: post #94
ac29 wrote: post #89

What size jar is the ferment done in? I'm guessing a 1Qt/1L, but the directions dont say.

I've used 1 pint up to 1 gallon depending on how many peppers I harvest. Industry ferments in much, much larger containers.

I meant specifically this recipe, which calls for approx 1kg of chilis/vegetables + the brine. Maybe 64oz/2L is closer...

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

#98

Post by layer8 »

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

It also works better as a verb than Schönfinkel or Frege: https://en.wikipedia.org/wiki/Moses_Sch%C3%B6nfinkel#Work

Although now I'm tempted to use more fregging in my functional code.

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

#99

Post by drjasonharrison »

Semaphor wrote: post #85
jwozn wrote: post #76

Earlier quoted context omitted.

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.

The nerves are below the skin surface so...
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