Have you TRIED Francisco's vinegar made out of PURELY BANANA? It'll TOTALLY root your mouth.<br><br>echo 1 | sudo tee /proc/glands/salivary > /dev/null<br>[sudo] password : MMMmmmmmmmmmMMMMmmmmmm...1976<br><br>
<div class="gmail_quote">On Mon, Mar 26, 2012 at 3:02 AM, daravinne <span dir="ltr"><<a href="mailto:daravinne@gmail.com">daravinne@gmail.com</a>></span> wrote:<br><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">
Ok look, you guys. The stove is getting hooked back up. The kitchen<br>
is not being ripped out with a sledgehammer. Time to gear up for some<br>
FOOD HACKI-<br>
<br>
Oh, wait, no, apparently someone is making sushi in the kitchen that<br>
they are not only refusing to share with the locals, but taking<br>
elsewhere to sell for $5-10 each. The hippies are lining up for the<br>
soup kitchen and suddenly no one knows what a trash bin is actually<br>
for.<br>
<br>
GUYS THIS IS NOT FOOD HACKING. We have no internet-enabled coffee<br>
machines with their own webpages. We have no smart vending machines<br>
that text someone when they are out of soda. No fancy scales,<br>
fine-tuned sensors or ingredients with only unpronounceable chemistry<br>
names. I saw liquid nitrogen ice cream ONCE.<br>
<br>
THIS IS FOOD HACKING:<br>
<br>
<a href="http://www.cookingissues.com/2010/03/23/enzymatic-peeling-hell-yes/" target="_blank">http://www.cookingissues.com/2010/03/23/enzymatic-peeling-hell-yes/</a><br>
Removing citrus pith with enzyme mixtures for perfect, obscenely<br>
creepy looking segments? Sign me up!<br>
<br>
<a href="http://discovermagazine.com/2006/feb/cooking-for-eggheads/" target="_blank">http://discovermagazine.com/2006/feb/cooking-for-eggheads/</a> Using<br>
carefully controlled temperatures to only unroll specific egg white<br>
proteins and finely control the texture and hardening of an egg white?<br>
Sounds like science to me!<br>
<br>
<a href="http://blog.khymos.org/2012/01/19/recreational-kitchen-mathematics-cookie-tessellations/" target="_blank">http://blog.khymos.org/2012/01/19/recreational-kitchen-mathematics-cookie-tessellations/</a><br>
Okay, you're not hacking the actual food, but it's math, applied to<br>
solve a problem, AND you get cookies at the end.<br>
<br>
<a href="http://www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way" target="_blank">http://www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way</a><br>
Make your own DIY sous vide thingamabob! We have all the sensors,<br>
tools, solder and parts RIGHT OVER THERE. And then you get tasty,<br>
tasty meat to wave at the vegans. Oh, that article doesn't really<br>
have enough science of the actual food, here you go:<br>
<a href="http://blog.khymos.org/2011/04/01/tfp-2011-sous-vide-master-class-part-2/" target="_blank">http://blog.khymos.org/2011/04/01/tfp-2011-sous-vide-master-class-part-2/</a><br>
let's talk about specific temperatures, Maillard flavors, hydrolysis<br>
of connective tissues.....<br>
<br>
<a href="http://blog.khymos.org/2011/01/30/diy-mineral-water/" target="_blank">http://blog.khymos.org/2011/01/30/diy-mineral-water/</a> Why don't we even<br>
have a straight up water carbonater? Is even that going to get made<br>
into a robot?<br>
<br>
I flailed around on the internet for like 10 entire minutes and found<br>
all the above and more. It's really embarrassingly easy to find<br>
interesting yet accessible molecular gastronomy material and great<br>
ideas for classes, projects, learning sessions, themed dinners,<br>
whatever the hell you want. Hell, you could even reverse-engineer<br>
food like that one guy did with the Shake Shack burger (do any of you<br>
leftcoasters even know what a Shake Shack is?). Instead we have a<br>
hippie-infested soup kitchen hiding behind a bunch of printers that<br>
never work. I honestly don't have anything against mushrooms or<br>
fermented edibles on principle, but when that's the apex of<br>
Noisebridge's culinary accomplishments, that's kind of sad. And I'd<br>
love to be able to check if the coffeemachine has fresh coffee in it,<br>
and possibly initiate a brewing pot if not, via my smartphone on the<br>
way to the space.<br>
<br>
What's that? Why don't I get all do-ocratic and start/run these events<br>
myself? Well, shit, I'd love to get 'Molecular Gastronomy, or: Real<br>
Food Hacking, You Classless Knob' going weekly, with a side seminar<br>
'The Art of Kitchen Tidiness (Your Mother Doesn't Live Here)', except<br>
I've already got 5mof to run, a zine to be involved in, a full time<br>
job, other non-hackerspace stuff to do, and somewhere in there I want<br>
to sleep and chill out from time to time. I can't find any of those<br>
pesky clones of myself either, so unless any of you feel like chipping<br>
in as my unpaid personal secretary/maid/errandperson/massage<br>
therapist/footstool, all of these wonderful foodhacking fatspirations<br>
(you know, opposite of thinspiration) are yours for the taking and<br>
implementing!<br>
<br>
However, as I've stated previously: look, people are lazy shitfucks.<br>
I'M a lazy, lazy slacker, and I feel very scared when I'm the most<br>
driven person in the room.<br>
<br>
Lots of us are busy, though; usually the busy ones have amounts of<br>
money proportionate to their business, and the poor ones have time<br>
inversely proportionate to their finances. Perhaps some of you can<br>
join forces and active your Wonder Twin powers: form of Actual Food<br>
Hacking!<br>
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</blockquote></div><br><br clear="all"><br>-- <br>Everything should be made as simple as possible, but no simpler - <a href="http://en.wikipedia.org/wiki/Albert_Einstein" title="Albert Einstein" target="_blank">Albert Einstein</a><br>
Simplicity is the ultimate sophistication - <a href="http://en.wikipedia.org/wiki/Leonardo_Da_Vinci" title="Leonardo Da Vinci" target="_blank">Leonardo Da Vinci</a><br>
Perfection is reached not when there is nothing left to add, but when there is nothing left to take away - <a href="http://en.wikipedia.org/wiki/Antoine_de_Saint_Exup%C3%A9ry" title="Antoine de Saint Exupéry" target="_blank">Antoine de Saint Exupéry</a><br>
Keep It Simple Stupid - <a href="http://en.wikipedia.org/wiki/Clarence_Johnson" title="Clarence Johnson" target="_blank">Kelly Johnson</a><br>