[Noisebridge-discuss] l'art de la nourriture le piratage
coreyfro at coreyfro.com
Mon Mar 26 16:40:27 UTC 2012
Have you TRIED Francisco's vinegar made out of PURELY BANANA? It'll
TOTALLY root your mouth.
echo 1 | sudo tee /proc/glands/salivary > /dev/null
[sudo] password : MMMmmmmmmmmmMMMMmmmmmm...1976
On Mon, Mar 26, 2012 at 3:02 AM, daravinne <daravinne at gmail.com> wrote:
> Ok look, you guys. The stove is getting hooked back up. The kitchen
> is not being ripped out with a sledgehammer. Time to gear up for some
> FOOD HACKI-
> Oh, wait, no, apparently someone is making sushi in the kitchen that
> they are not only refusing to share with the locals, but taking
> elsewhere to sell for $5-10 each. The hippies are lining up for the
> soup kitchen and suddenly no one knows what a trash bin is actually
> GUYS THIS IS NOT FOOD HACKING. We have no internet-enabled coffee
> machines with their own webpages. We have no smart vending machines
> that text someone when they are out of soda. No fancy scales,
> fine-tuned sensors or ingredients with only unpronounceable chemistry
> names. I saw liquid nitrogen ice cream ONCE.
> THIS IS FOOD HACKING:
> Removing citrus pith with enzyme mixtures for perfect, obscenely
> creepy looking segments? Sign me up!
> http://discovermagazine.com/2006/feb/cooking-for-eggheads/ Using
> carefully controlled temperatures to only unroll specific egg white
> proteins and finely control the texture and hardening of an egg white?
> Sounds like science to me!
> Okay, you're not hacking the actual food, but it's math, applied to
> solve a problem, AND you get cookies at the end.
> Make your own DIY sous vide thingamabob! We have all the sensors,
> tools, solder and parts RIGHT OVER THERE. And then you get tasty,
> tasty meat to wave at the vegans. Oh, that article doesn't really
> have enough science of the actual food, here you go:
> let's talk about specific temperatures, Maillard flavors, hydrolysis
> of connective tissues.....
> http://blog.khymos.org/2011/01/30/diy-mineral-water/ Why don't we even
> have a straight up water carbonater? Is even that going to get made
> into a robot?
> I flailed around on the internet for like 10 entire minutes and found
> all the above and more. It's really embarrassingly easy to find
> interesting yet accessible molecular gastronomy material and great
> ideas for classes, projects, learning sessions, themed dinners,
> whatever the hell you want. Hell, you could even reverse-engineer
> food like that one guy did with the Shake Shack burger (do any of you
> leftcoasters even know what a Shake Shack is?). Instead we have a
> hippie-infested soup kitchen hiding behind a bunch of printers that
> never work. I honestly don't have anything against mushrooms or
> fermented edibles on principle, but when that's the apex of
> Noisebridge's culinary accomplishments, that's kind of sad. And I'd
> love to be able to check if the coffeemachine has fresh coffee in it,
> and possibly initiate a brewing pot if not, via my smartphone on the
> way to the space.
> What's that? Why don't I get all do-ocratic and start/run these events
> myself? Well, shit, I'd love to get 'Molecular Gastronomy, or: Real
> Food Hacking, You Classless Knob' going weekly, with a side seminar
> 'The Art of Kitchen Tidiness (Your Mother Doesn't Live Here)', except
> I've already got 5mof to run, a zine to be involved in, a full time
> job, other non-hackerspace stuff to do, and somewhere in there I want
> to sleep and chill out from time to time. I can't find any of those
> pesky clones of myself either, so unless any of you feel like chipping
> in as my unpaid personal secretary/maid/errandperson/massage
> therapist/footstool, all of these wonderful foodhacking fatspirations
> (you know, opposite of thinspiration) are yours for the taking and
> However, as I've stated previously: look, people are lazy shitfucks.
> I'M a lazy, lazy slacker, and I feel very scared when I'm the most
> driven person in the room.
> Lots of us are busy, though; usually the busy ones have amounts of
> money proportionate to their business, and the poor ones have time
> inversely proportionate to their finances. Perhaps some of you can
> join forces and active your Wonder Twin powers: form of Actual Food
> Noisebridge-discuss mailing list
> Noisebridge-discuss at lists.noisebridge.net
Everything should be made as simple as possible, but no simpler - Albert
Simplicity is the ultimate sophistication - Leonardo Da
Perfection is reached not when there is nothing left to add, but when there
is nothing left to take away - Antoine de Saint
Keep It Simple Stupid - Kelly
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