I participated in an enjoyable workshop on letterpress printing and typesetting with metal type in the Museum of Work, on a weekend in june. One of the perks of this is that, I'm "entitled" to visit the open workshop (normal entrance fees apply). So most mondays I find…
Today I did a slight variation of this recipe from BudgetBytes. Slight variation: For the sauce: 2 Tbsp toasted sesame oil 1 Tbsp sugar 3 Tbsp soy sauce 2 Tbsp siracha For the main dish: 1/2 head of green cabbage 4 carrots 400g minced meet, extra lean, half pork,…
On saturday evening with temperatures around or below 0°C and rain, with streets slippery as hell, 15 people got together at FabLab St. Pauli to experience off-flavours in beer first hand. The bad parts: we should have tasted the beer warmer. The hall at FabLab was rather cold and…
We have been planning this for the Foodhackingbase at 33c3 but didn't do it, because the weather was rather bad and we couldn't close up the tent because of the wind. But now we'll do it! The off-flavour tasting is scheduled for saturday, the 7th of january at 8pm. The…
Recently we're experimenting with logging solutions at work. We'd like to have an indication of what our current setup is capable of handling in terms of log volume. My first idea was to whip up a quick Perl script that simply uses Sys::Syslog to dump Shakespeare's works into the…
At this years Foodhackingbase I was attending a nice workshop on making tempeh. After the foodhacking event was over, Algoldor handed me some nice tempeh. I never tried tempeh before that. I read on the internet that some people use it to make vegetarian bacon -- I'm not a vegetarian…
Letztes Wochenende war ich bie Jochen Lichtenberg in der Tischlerakademie und durfte am Grundkurs Klassische Handerwerkstechniken teilnehmen. Das Format des Kurses umfasste zwei mal sechs Stunden, jeweils Samstag und Sonntag. Die Atmosphähre war entspannt, in der Werkstatt haben wir uns geduzt. Das Publikum war gemischt, aber der Anteil der Leute…
I had some mixed experiences with Buddelship. 'Bügge' is served at the galopper and I didn't like that one. This is an IPA. It pours a slightly amber color, minimal haze. Long lasting, large head. Big, fresh hop smell. Taste of mango and orange. Slight sweet light caramel. The bitterness…
A colleage asked me, how do you get rustique, nicely browned pizza? It's simple. You need sugar in the dough, because sugar browns. How do you get sugar? It's easy. Enzymes convert starch to sugar (brewers know this). How do you get enzymes? Easy. Yeast produces them or you could…
The first that came to mind, when I thought about American Pilsener was: nah, no way. This ought to be boring. I remember tasting at least one different beer by Sierra Nevada, but wasn't blown away. Nooner however is different. Very lightly carbonated, thin temporary head. Golden colour. Mostly bitter…