Food Hacking Base - User contributions [en]

Tschunk Stroopwafels

2025-12-29T00:57:16Z

Jglauche:

[[File:Stroopwaffle cropped.jpg|thumb|A closeup of a homemade Stroopwafel]]
For making Tschunk Stroopwafels you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve

== Ingredients: ==

===== Recipe for the dough based on 1 kg flour: =====
1kg white wheat flour

360g cane sugar

500g butter

5 eggs (medium to large)

half a teaspoon of vanilla sugar (possibly more if you have Vanillin sugar)

half a teaspoon of salt

==== Recipe for the syrup: ====
250g cane sugar

~50g Mate tea

Juice from 3-4 limes

~4-8 cl Rum (the quality will have an impact on the final taste)

pinch of salt

Optional:

Citric acid powder to balance the taste

== Syrup ==
[[File:Syrup.jpg|thumb|Closeup of a spatula on top of a pot of syrup. The syrup is dripping into the pot, having the consistency of a liquid honey]]
Mix in Mate tea with some water in a container you can sieve it off. Let it infuse for about 10 minutes.

In the meantime, press the limes. mix in a pot tall enough with sugar, mate and salt. Do '''not''' add rum at this point.

Note: if you use a laser thermometer, note that measuring bubbles gets you a delta of about 3-5 °C depending on the stage, the liquid will be hotter.

==== Stage 1: boiling off a lot of the water, keeping at ~100 °C ====
Set on low to medium heat. Make the water boil off slowly. This will take a while.

You need to monitor the temperature, do not exceed 102 °C for now. The volume will reduce and the temperature will rise

===== Stage 2: water temp ~ 105-110 °C =====
The syrup reduced a bit, but it gets a lot hotter and foamier.

It is important to keep an eye on the temperature and keep the foam low. You need to keep stirring the mixture at this point.

===== Stage 3: liquid caramel stage, target 117 °C =====
The syrup becomes a lot hotter and less bubbly. Reach for a target temperature of 117 °C. If you get hotter, reduce the heat immediately.

You want to keep the temperature for about 3-4 minutes. Then remove from heat.

Give it a taste and hardening test on a spoon. It should be crystal clear and become more of a toothpaste consistency. You can add salt and/or citric acid to taste.

===== Stage 4: cool down to ~80 °C =====
You want to cool it down at this stage. The syrup should be a clear, amber color.

If you have undissolved crystals or it crystalizes like crystalized honey, add more lime juice or citric acid heat it back up to 117 °C.

===== Stage 5: Add rum =====
Add the rum at around 80-85 °C. It will be still hot enough for a lot of ethanol to evaporate, be prepared for rapid evaporation. Mix well.

== Mixing the dough ==
[[File:Batter.jpg|thumb|closeup of a batter for Stroopwafel]]
Melt the butter to semi-liquid / soft, not over 40 °C. Mix in cane sugar, eggs, vanilla sugar, salt. Mix in flour and knead until everything is combined. Depending on the size of the eggs, you may need to add a tiny bit of water.

== Make Stroopwafels ==
Roll a piece of the dough into a walnut sized ball. Cook it. You want to have a golden-brown outside.

After the waffle is done, let it rest for 30-60 seconds until it is just at a temperature you can hold it.

Slice it in the middle with a knife or similar to get two halves.

'''Note: I prefer to use a dull knife here. You want to slide it down the middle, just push it carefully to the end to open it.'''

'''Note: this has to be done while the waffle is hot, or it will crumble'''

You can add the syrup at this point, then recombine the waffle. Enjoy!
[[Category:Baked]]
[[Category:Recipes]]
[[Category:Tschunk]]

FHB@39C3

2025-12-29T00:54:45Z

Jglauche: add recipes

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''39c3 Power Cycles''' in Hamburg, Germany, from 27th till 30th of December 2024.

==[[38c3_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[39c3_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The approximate location of our assembly has been unofficially confirmed to be more or less like the last year.We will know soon more.

You can call us on our dect phone, tFHB (8342).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[38c3_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[38c3_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[39c3_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example

[[pde@39c3|Probiotic Drinks Everywhere project]].

===[[38c3_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[38c3_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[38c3_loe|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[Probiotic_drinks_making_39c3|Probiotic Drinks Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[Cidre_flows_39c3|Cider Flows]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|20:30
|[[Fhb_39c3/Cheese_Rendezvous|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|Day 2
|14:00
|[[Kimchi_making_39c3|Kimchi Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|18:00
|[https://events.ccc.de/congress/2025/hub/en/event/detail/beer-tasting-fhb Beer Tasting]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|Justa et al.
|-
|Day 2
|20:30
|[[39C3 Whisky Tasting| Whiskey Tasting]]
|tasting event
|120 minutes
|20x
|FHB assembly
|workshop venue II.
|donation based
|Ikmaak
|-
|Day 3
|14:00
|[[probiotic_cooking_39c3|Probiotic making&cooking]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|18:00
|[[Cidre_flows_39c3|Cider Flows, session II.]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|20:30
|[[Fhb_39c3/Cheese_Rendezvous|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|}

=== Recipes from the Event ===
[[Tschunk Stroopwafels]] by Jennifer

Lentil Tofu (tbd) by Jennifer

===[[37c3_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[37c3_review|Overview of the event]]===

Here you can find reflections about the event afterwards

===subpages===
{{Special:Prefixindex/FHB@39C3/}}

Tschunk Stroopwaffles

2025-12-28T19:23:09Z

Jglauche: Jglauche moved page Tschunk Stroopwaffles to Tschunk Stroopwafels: typo

#REDIRECT [[Tschunk Stroopwafels]]

Tschunk Stroopwafels

2025-12-28T19:23:09Z

Jglauche: Jglauche moved page Tschunk Stroopwaffles to Tschunk Stroopwafels: typo

Tschunk Stroopwafels

2025-12-28T19:22:53Z

Jglauche: typo

Tschunk Stroopwafels

2025-12-28T19:07:21Z

Jglauche: add pictures

[[File:Stroopwaffle cropped.jpg|thumb|A closeup of a homemade stroopwaffle]]
For making Tschunk stroopwaffles you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve

== Ingredients: ==

===== Recipe for the dough based on 1 kg flour: =====
1kg white wheat flour

360g cane sugar

500g butter

5 eggs (medium to large)

half a teaspoon of vanilla sugar (possibly more if you have Vanillin sugar)

half a teaspoon of salt

==== Recipe for the syrup: ====
250g cane sugar

~50g Mate tea

Juice from 3-4 limes

~4-8 cl Rum (the quality will have an impact on the final taste)

pinch of salt

Optional:

Citric acid powder to balance the taste

== Syrup ==
[[File:Syrup.jpg|thumb|Closeup of a spatula on top of a pot of syrup. The syrup is dripping into the pot, having the consistency of a liquid honey]]
Mix in Mate tea with some water in a container you can sieve it off. Let it infuse for about 10 minutes.

In the meantime, press the limes. mix in a pot tall enough with sugar, mate and salt. Do '''not''' add rum at this point.

Note: if you use a laser thermometer, note that measuring bubbles gets you a delta of about 3-5 °C depending on the stage, the liquid will be hotter.

==== Stage 1: boiling off a lot of the water, keeping at ~100 °C ====
Set on low to medium heat. Make the water boil off slowly. This will take a while.

You need to monitor the temperature, do not exceed 102 °C for now. The volume will reduce and the temperature will rise

===== Stage 2: water temp ~ 105-110 °C =====
The syrup reduced a bit, but it gets a lot hotter and foamier.

It is important to keep an eye on the temperature and keep the foam low. You need to keep stirring the mixture at this point.

===== Stage 3: liquid caramel stage, target 117 °C =====
The syrup becomes a lot hotter and less bubbly. Reach for a target temperature of 117 °C. If you get hotter, reduce the heat immediately.

You want to keep the temperature for about 3-4 minutes. Then remove from heat.

Give it a taste and hardening test on a spoon. It should be crystal clear and become more of a toothpaste consistency. You can add salt and/or citric acid to taste.

===== Stage 4: cool down to ~80 °C =====
You want to cool it down at this stage. The syrup should be a clear, amber color.

If you have undissolved crystals or it crystalizes like crystalized honey, add more lime juice or citric acid heat it back up to 117 °C.

===== Stage 5: Add rum =====
Add the rum at around 80-85 °C. It will be still hot enough for a lot of ethanol to evaporate, be prepared for rapid evaporation. Mix well.

== Mixing the dough ==
[[File:Batter.jpg|thumb|closeup of a batter for stroopwaffle]]
Melt the butter to semi-liquid / soft, not over 40 °C. Mix in cane sugar, eggs, vanilla sugar, salt. Mix in flour and knead until everything is combined. Depending on the size of the eggs, you may need to add a tiny bit of water.

== Make stroopwaffles ==
Roll a piece of the dough into a walnut sized ball. Cook it. You want to have a golden-brown outside.

After the waffle is done, let it rest for 30-60 seconds until it is just at a temperature you can hold it.

Slice it in the middle with a knife or similar to get two halves.

'''Note: I prefer to use a dull knife here. You want to slide it down the middle, just push it carefully to the end to open it.'''

'''Note: this has to be done while the waffle is hot, or it will crumble'''

You can add the syrup at this point, then recombine the waffle. Enjoy!

File:Syrup.jpg

2025-12-28T19:06:23Z

Jglauche:

Tschunk Syrup for stroopwaffle

File:Batter.jpg

2025-12-28T19:05:22Z

Jglauche:

Stroopwaffle batter

Tschunk Stroopwafels

2025-12-28T19:00:00Z

Jglauche: add stroopwaffle picture

[[File:Stroopwaffle cropped.jpg|thumb|A closeup of a homemade stroopwaffle]]
For making Tschunk stroopwaffles you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve

== Ingredients: ==

===== Recipe for the dough based on 1 kg flour: =====
1kg white wheat flour

360g cane sugar

500g butter

5 eggs (medium to large)

half a teaspoon of vanilla sugar (possibly more if you have Vanillin sugar)

half a teaspoon of salt

==== Recipe for the syrup: ====
250g cane sugar

~50g Mate tea

Juice from 3-4 limes

~4-8 cl Rum (the quality will have an impact on the final taste)

pinch of salt

Optional:

Citric acid powder to balance the taste

== Syrup ==
Mix in Mate tea with some water in a container you can sieve it off. Let it infuse for about 10 minutes.

In the meantime, press the limes. mix in a pot tall enough with sugar, mate and salt. Do '''not''' add rum at this point.

Note: if you use a laser thermometer, note that measuring bubbles gets you a delta of about 3-5 °C depending on the stage, the liquid will be hotter.

==== Stage 1: boiling off a lot of the water, keeping at ~100 °C ====
Set on low to medium heat. Make the water boil off slowly. This will take a while.

You need to monitor the temperature, do not exceed 102 °C for now. The volume will reduce and the temperature will rise

===== Stage 2: water temp ~ 105-110 °C =====
The syrup reduced a bit, but it gets a lot hotter and foamier.

It is important to keep an eye on the temperature and keep the foam low. You need to keep stirring the mixture at this point.

===== Stage 3: liquid caramel stage, target 117 °C =====
The syrup becomes a lot hotter and less bubbly. Reach for a target temperature of 117 °C. If you get hotter, reduce the heat immediately.

You want to keep the temperature for about 3-4 minutes. Then remove from heat.

Give it a taste and hardening test on a spoon. It should be crystal clear and become more of a toothpaste consistency. You can add salt and/or citric acid to taste.

===== Stage 4: cool down to ~80 °C =====
You want to cool it down at this stage. The syrup should be a clear, amber color.

If you have undissolved crystals or it crystalizes like crystalized honey, add more lime juice or citric acid heat it back up to 117 °C.

===== Stage 5: Add rum =====
Add the rum at around 80-85 °C. It will be still hot enough for a lot of ethanol to evaporate, be prepared for rapid evaporation. Mix well.

== Mixing the dough ==
Melt the butter to semi-liquid / soft, not over 40 °C. Mix in cane sugar, eggs, vanilla sugar, salt. Mix in flour and knead until everything is combined. Depending on the size of the eggs, you may need to add a tiny bit of water.

== Make stroopwaffles ==
Roll a piece of the dough into a walnut sized ball. Cook it. You want to have a golden-brown outside.

After the waffle is done, let it rest for 30-60 seconds until it is just at a temperature you can hold it.

Slice it in the middle with a knife or similar to get two halves.

'''Note: I prefer to use a dull knife here. You want to slide it down the middle, just push it carefully to the end to open it.'''

'''Note: this has to be done while the waffle is hot, or it will crumble'''

You can add the syrup at this point, then recombine the waffle. Enjoy!

File:Stroopwaffle cropped.jpg

2025-12-28T18:59:37Z

Jglauche:

A closeup of a homemade stroopwaffle

Tschunk Stroopwafels

2025-12-28T17:52:51Z

Jglauche:

For making Tschunk stroopwaffles you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve

== Ingredients: ==

===== Recipe for the dough based on 1 kg flour: =====
1kg white wheat flour

360g cane sugar

500g butter

5 eggs (medium to large)

half a teaspoon of vanilla sugar (possibly more if you have Vanillin sugar)

half a teaspoon of salt

==== Recipe for the syrup: ====
250g cane sugar

~50g Mate tea

Juice from 3-4 limes

~4-8 cl Rum (the quality will have an impact on the final taste)

pinch of salt

Optional:

Citric acid powder to balance the taste

== Syrup ==
Mix in Mate tea with some water in a container you can sieve it off. Let it infuse for about 10 minutes.

In the meantime, press the limes. mix in a pot tall enough with sugar, mate and salt. Do '''not''' add rum at this point.

Note: if you use a laser thermometer, note that measuring bubbles gets you a delta of about 3-5 °C depending on the stage, the liquid will be hotter.

==== Stage 1: boiling off a lot of the water, keeping at ~100 °C ====
Set on low to medium heat. Make the water boil off slowly. This will take a while.

You need to monitor the temperature, do not exceed 102 °C for now. The volume will reduce and the temperature will rise

===== Stage 2: water temp ~ 105-110 °C =====
The syrup reduced a bit, but it gets a lot hotter and foamier.

It is important to keep an eye on the temperature and keep the foam low. You need to keep stirring the mixture at this point.

===== Stage 3: liquid caramel stage, target 117 °C =====
The syrup becomes a lot hotter and less bubbly. Reach for a target temperature of 117 °C. If you get hotter, reduce the heat immediately.

You want to keep the temperature for about 3-4 minutes. Then remove from heat.

Give it a taste and hardening test on a spoon. It should be crystal clear and become more of a toothpaste consistency. You can add salt and/or citric acid to taste.

===== Stage 4: cool down to ~80 °C =====
You want to cool it down at this stage. The syrup should be a clear, amber color.

If you have undissolved crystals or it crystalizes like crystalized honey, add more lime juice or citric acid heat it back up to 117 °C.

===== Stage 5: Add rum =====
Add the rum at around 80-85 °C. It will be still hot enough for a lot of ethanol to evaporate, be prepared for rapid evaporation. Mix well.

== Mixing the dough ==
Melt the butter to semi-liquid / soft, not over 40 °C. Mix in cane sugar, eggs, vanilla sugar, salt. Mix in flour and knead until everything is combined. Depending on the size of the eggs, you may need to add a tiny bit of water.

== Make stroopwaffles ==
Roll a piece of the dough into a walnut sized ball. Cook it. You want to have a golden-brown outside.

After the waffle is done, let it rest for 30-60 seconds until it is just at a temperature you can hold it.

Slice it in the middle with a knife or similar to get two halves.

'''Note: I prefer to use a dull knife here. You want to slide it down the middle, just push it carefully to the end to open it.'''

'''Note: this has to be done while the waffle is hot, or it will crumble'''

You can add the syrup at this point, then recombine the waffle. Enjoy!

Tschunk Stroopwafels

2025-12-28T17:52:17Z

Jglauche:

For making Tschunk stroopwaffles you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve

== Ingredients: ==

===== Recipe for the dough based on 1 kg flour: =====
1kg white wheat flour

360g cane sugar

500g butter

5 eggs (medium to large)

half a teaspoon of vanilla sugar (possibly more if you have Vanillin sugar)

half a teaspoon of salt

==== Recipe for the syrup: ====
250g cane sugar

~50g Mate tea

Juice from 3-4 limes

~4-8 cl Rum (the quality will have an impact on the final taste)

pinch of salt

Optional:

Citric acid powder to balance the taste

== Syrup ==
Mix in Mate tea with some water in a container you can sieve it off. Let it infuse for about 10 minutes.

In the meantime, press the limes. mix in a pot tall enough with sugar, mate and salt. Do '''not''' add rum at this point.

Note: if you use a laser thermometer, note that measuring bubbles gets you a delta of about 3-5 °C depending on the stage, the liquid will be hotter.

==== Stage 1: boiling off a lot of the water, keeping at ~100 °C ====
Set on low to medium heat. Make the water boil off slowly. This will take a while.

You need to monitor the temperature, do not exceed 102 °C for now. The volume will reduce and the temperature will rise

===== '''Stage 2: water temp ~ 105-110 °C''' =====
The syrup reduced a bit, but it gets a lot hotter and foamier.

It is important to keep an eye on the temperature and keep the foam low. You need to keep stirring the mixture at this point.

===== '''Stage 3: liquid caramel stage, target 117 °C''' =====
The syrup becomes a lot hotter and less bubbly. Reach for a target temperature of 117 °C. If you get hotter, reduce the heat immediately.

You want to keep the temperature for about 3-4 minutes. Then remove from heat.

Give it a taste and hardening test on a spoon. It should be crystal clear and become more of a toothpaste consistency. You can add salt and/or citric acid to taste.

===== Stage 4: cool down to ~80 °C =====
You want to cool it down at this stage. The syrup should be a clear, amber color.

If you have undissolved crystals or it crystalizes like crystalized honey, add more lime juice or citric acid heat it back up to 117 °C.

===== Stage 5: Add rum =====
Add the rum at around 80-85 °C. It will be still hot enough for a lot of ethanol to evaporate, be prepared for rapid evaporation. Mix well.

== Mixing the dough ==
Melt the butter to semi-liquid / soft, not over 40 °C. Mix in cane sugar, eggs, vanilla sugar, salt. Mix in flour and knead until everything is combined. Depending on the size of the eggs, you may need to add a tiny bit of water.

== Make stroopwaffles ==
Roll a piece of the dough into a walnut sized ball. Cook it. You want to have a golden-brown outside.

After the waffle is done, let it rest for 30-60 seconds until it is just at a temperature you can hold it.

Slice it in the middle with a knife or similar to get two halves.

'''Note: I prefer to use a dull knife here. You want to slide it down the middle, just push it carefully to the end to open it.'''

'''Note: this has to be done while the waffle is hot, or it will crumble'''

You can add the syrup at this point, then recombine the waffle. Enjoy!

Tschunk Stroopwafels

2025-12-28T17:30:02Z

Jglauche: Created page with "For making Tschunk stroopwaffles you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve == Ingredients: == ===== Recipe for the dough based on 1 kg flour: ===== 1kg white wheat flour 360g cane sugar 500g butter 5 eggs (medium to large) half a teaspoon of vanilla sugar (possibly more if you have Vanillin sugar) half a teaspoon of salt ==== Recipe for the syrup: ==== 25..."

For making Tschunk stroopwaffles you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve

== Ingredients: ==

===== Recipe for the dough based on 1 kg flour: =====
1kg white wheat flour

360g cane sugar

500g butter

5 eggs (medium to large)

half a teaspoon of vanilla sugar (possibly more if you have Vanillin sugar)

half a teaspoon of salt

==== Recipe for the syrup: ====
250g cane sugar

~50g Mate tea

Juice from 3-4 limes

~4-8 cl Rum (the quality will have an impact on the final taste)

pinch of salt

Optional:

Citric acid powder to balance the taste

== Syrup ==
Mix in Mate tea with some water in a container you can sieve it off. Let it infuse for about 10 minutes.

In the meantime, press the limes. mix in a pot tall enough with sugar, mate and salt. Do '''not''' add rum at this point.

Note: if you use a laser thermometer, note that measuring bubbles gets you a delta of about 3-5 °C depending on the stage, the liquid will be hotter.

==== Stage 1: boiling off a lot of the water, keeping at ~100 °C ====
Set on low to medium heat. Make the water boil off slowly. This will take a while.

You need to monitor the temperature, do not exceed 102 °C for now. The volume will reduce and the temperature will rise

===== '''Stage 2: water temp ~ 105-110 °C''' =====
The syrup reduced a bit, but it gets a lot hotter and foamier.

It is important to keep an eye on the temperature and keep the foam low. You need to keep stirring the mixture at this point.

===== '''Stage 3: liquid caramel stage, target 117 °C''' =====
The syrup becomes a lot hotter and less bubbly. Reach for a target temperature of 117 °C. If you get hotter, reduce the heat immediately.

You want to keep the temperature for about 3-4 minutes. Then remove from heat.

===== Stage 4: cool down to ~80-85 °C, add rum =====
You want to want the syrup to cool down and add the rum. It will be still hot enough for a lot of ethanol to evaporate. Mix well.

== Mixing the dough ==
Melt the butter to semi-liquid / soft, not over 40 °C. Mix in cane sugar, eggs, vanilla sugar, salt. Mix in flour and knead until everything is combined. Depending on the size of the eggs, you may need to add a tiny bit of water.

== Make stroopwaffles ==
Roll a piece of the dough into a walnut sized ball. Cook it. You want to have a golden-brown outside.

After the waffle is done, let it rest for 30-60 seconds until it is just at a temperature you can hold it.

Slice it in the middle with a knife or similar to get two halves.

'''Note: this has to be done while the waffle is hot, or it will crumble'''

You can add the syrup at this point, then recombine the waffle.

FHB2025 WikiUpgrade/Proposals

2025-01-15T17:02:47Z

Jglauche: /* Cookiecutter pages */

== Proposals ==
To streamline decision making, I have made a few proposals so we can discuss them, and decide on them.
Please read these proposals, and add your opinion. Maybe add your own proposal?

Also I would like some guidance on when we can see a decision as 'made', and prevent issues later.

== Wikipage Cleanup ==
2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to cleanup the current pages in the wiki.
This is the list with [[Special:AllPages | current pages]], names are very unclear, and ad-hoc, and give no sense of the timeline.
* Goals: Make pages more structured and findable, while keeping the info in the pages the same.
* How: One naming system for pages, and fit all current pages info that system, if they can. Use Redirects to preserve historical external links. (Could we get serverlogs to see what external links are in use?)
** Events start with a page named 'Events:<YYYY-MM-DD EventStartDate>_FHB@<Eventname>' that redirects to '<Eventname>'
** Subpages and workshops follow the convention '<Eventname>/<Subpagename>'
** Categories are used to connect recurrences of the same workshops
** User pages about special subjects go into '<Userpage>/<Eventname>/<Subject>'
-----
This way we can also reinstate our Events list, and add the history as a separate page. (Meeting logs are numbered, events can be too?)
History will be better readable, and we will have a good start on making new event pages, as part of my next proposal.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Jennifer
|Y
|
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

-----
== Cookiecutter pages ==

2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to make Cookiecutter pages to be a good start for new event pages.
* Goals: Make nice and readable pages, with all the best info we had before and new info. Add a manual how to do things easily, and what to look out for.
* How: Making a new event page, with general info that we would like to present to users, ready for adaptation to new events.
** Adding standard pages for recurring Workshops, and general workshops.
** Manuals for devices and procedures, for instance the oven, or 'how to do dishes'
** Checklist pages to see if all prep for events is done.
** Feedback pages to make sure we remember lessons learned.
-----
This way we can make the preparation for new events easier, and make sure we have not missed things, and hopefully have better docs for participants every event.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Jennifer
|Y
|
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

FHB2025 WikiUpgrade/Proposals

2025-01-15T17:02:26Z

Jglauche: /* Wikipage Cleanup */

== Proposals ==
To streamline decision making, I have made a few proposals so we can discuss them, and decide on them.
Please read these proposals, and add your opinion. Maybe add your own proposal?

Also I would like some guidance on when we can see a decision as 'made', and prevent issues later.

== Wikipage Cleanup ==
2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to cleanup the current pages in the wiki.
This is the list with [[Special:AllPages | current pages]], names are very unclear, and ad-hoc, and give no sense of the timeline.
* Goals: Make pages more structured and findable, while keeping the info in the pages the same.
* How: One naming system for pages, and fit all current pages info that system, if they can. Use Redirects to preserve historical external links. (Could we get serverlogs to see what external links are in use?)
** Events start with a page named 'Events:<YYYY-MM-DD EventStartDate>_FHB@<Eventname>' that redirects to '<Eventname>'
** Subpages and workshops follow the convention '<Eventname>/<Subpagename>'
** Categories are used to connect recurrences of the same workshops
** User pages about special subjects go into '<Userpage>/<Eventname>/<Subject>'
-----
This way we can also reinstate our Events list, and add the history as a separate page. (Meeting logs are numbered, events can be too?)
History will be better readable, and we will have a good start on making new event pages, as part of my next proposal.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Jennifer
|Y
|
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

-----
== Cookiecutter pages ==

2025-01-15 [[User:Ikmaak | Ikmaak]] thinks it would be good to make Cookiecutter pages to be a good start for new event pages.
* Goals: Make nice and readable pages, with all the best info we had before and new info. Add a manual how to do things easily, and what to look out for.
* How: Making a new event page, with general info that we would like to present to users, ready for adaptation to new events.
** Adding standard pages for recurring Workshops, and general workshops.
** Manuals for devices and procedures, for instance the oven, or 'how to do dishes'
** Checklist pages to see if all prep for events is done.
** Feedback pages to make sure we remember lessons learned.
-----
This way we can make the preparation for new events easier, and make sure we have not missed things, and hopefully have better docs for participants every event.

Please add your name and opinion to this page, so others know what your opinions are, and we can decide better.

{| class="wikitable"
|+
!Name
!Agree
!Notes
|-
|Ikmaak
|Y
|I made the proposal, and agree with it :P
|-
|Your Name
|?
|?
|-
|Another Name
|?
|?
|}

Please also advise on who else we need to get buy-in from, before starting the change. Waiting too long can make the work stale.

Fhb at previous hacker events

2025-01-07T17:58:45Z

Jglauche: add 38C3 to last event to make it easier to spot

So this is our "history log" of what we have been doing on previous hacker events, we hope that you can find some interesting info and tips here or just enjoy a bit of "nostalgia" of the past times.

27-30/12/2024 [[Fhb_38c3|Chaos Computer Congress 2024 (38C3)]], our event page from the event.

30/5-2/6/2024 [[fhb_emf2024|FHB at Electro Magnetic Field 2024, EMF 2024]], it was quite something to make the fhb happen with the lack of hands on the deck but we have made it anyway.

27-30/12/2023 [[Fhb_37c3|Chaos Computer Congress 2023]], our event page from the event.

15-19/08/2023 [[Fhb_ccc2023|Chaos Computer Club Camp 2023, "CCC camp 2023"]], our event page from the event.

22-26/07/2022 [[fhb_mch2022|May Contain Hackers 2022]]''' (fhb wiki page, [https://wiki.mch2022.org/Village:FoodHackingBase fhb village page at mch wiki)] we were participating at at mch with the classic fhb set up.

autumn 2021 [[2021_cider_tour|Cider Tour 2021]] or cider tasting gathering with events given around Europe by [[User:Algoldor|Algoldor]].

27-30/12/2019 [[fhb_36c3|Food Hacking Base at 36c3 congress in Leipzig]].

21-25t/8/2019 [[Fhb_ccc2019|Food Hacking Base at CCC Camp 2019]] in Ziegeleipark Mildenberg.

26-28/4/2019 [[Kvas_2019|Food Hacking Base at Kvas 2019, České Budějovice, CZ]], very nice fermentation focused event.

27/1-30/1/2018 [[Fhb_35c3|35C3, Leipzig, DE]], another congress done, happy to be there!

31/8-2/9/2018 [[Emf2018|EMF 2018, Eastnor, UK]], we have participated at this lovely event, wonderful weather, and amazing cidre spot.

18-20/8/2018 [https://foodhackingbase.org/wiki/Fri3d_camp_2018 Fri3D Camp, Belgium], nice up to 500 people family oriented camp.

13-15/4/2018 - [https://0x20.be/landing/newline.php NewLine, Gent], very nice event, great town to visit (that China restaurant sucked thou ...)!

[https://hsbxl.be/Bytenight_2018 Bytenight 2018 @ FOSDEM]

27-30/12/2017 '''[[Crowdsourcing_fhb34c3|FHB Crowdsourcing Campaign for 34c3]]''', extra [[Fhb_34c3|34c3 info]].

17-19/11/2017 - [[kvas_2017_en|Kvas 2017 (EN)]][[kvas_2017|(CZ)]] which took place in [https://en.wikipedia.org/wiki/%C4%8Cesk%C3%A9_Bud%C4%9Bjovice České Budějovice]. It was a gathering of people interested in fermentation and it went really well.

[[fhb_sha2017| Food Hacking Base at SHA2017]] - here you can find more details about what was going on at the event.

2-4/6/2017 - [[bohemia_cidre_2017|Bohemia Cidre 2017]], České Budějovice, Czech Republic

[[open_fermentation_day_29042017| Open Fermentation Day 29/4/2017]] is second happening of hopefully what is to become regular event focused on fermentation done in all the different environments, hackerspaces, local slow food cooperatives etc.

[[international_open_hackerspace_day_25032017|International Open Hackerspace Day 25/3/2017]], fhb participated at least with one venue at La Cherche in Cherbourg, Normandie, France and likely also with [http://techinc.nl/ TechInc in Amsterdam, Netherlands].

[[fhb_voidwarranties_012017|FHB at VoidWarranties, Antwerpen]] was a food hacking hacking weekend was really nice, I noted "next time bit less spice to you cakes please!"

[[33c3]] in 2016 was great, bit cold at the beginning but definitely worth of attending.

Maker Faire Ruhr 2016 in Dortmund, [[mfr2016|Food Hacking Base presence is described here]].

[[Food Hacking Summer Tour 2015]] started by CCC camp and finishing up before 30th of September.

'''[https://www.mrmcd.net/2015/ MRMCD 2015]''' in Darmstadt, Germany 4-6th of September 2015 was nice medium size event I would say. The main info page for our activities there is here [[mrmcd2015|Food Hacking Base at MRMCD 2015]].

'''[https://2k15.balccon.org/index.php?title=Main_Page BalCCon 2k15]''' was congress in Novi Sad, Serbia, dates were 11-13th of September 2015, it was really nice!

[[Event:2015/12/27_32C3| FHB at 32C3]] is our basic wiki for the 32c3 congress, [https://events.ccc.de/congress/2015/wiki/Assembly:Foodhackingbase is our 32c3 wiki] and [http://igg.me/at/fhb32c3/x/3658574 Food Hacking Base Crowdsourcing Campaign for 32c3] is for our Indiegogo effort. Soon blog post should be added.

[[Chaos_Communication_Camp_2015| CCC camp 2015 pre-perparation]] and [https://events.ccc.de/camp/2015/wiki/Village:Foodhackingbase preparation and running] page, document this event, blog post will be added soon.

[[Food_Hacking_Tour_Winter_2014|Food Hacking Base and Dancing Drops food&beverage and bio hacking tour]] - we toured the Europe promoting food, beverage and bio hacking

[[fhb at 30c3 congress]] - setting the bases for food, beverage and bio hacking at future indoor events

[[fhb at OHM2013 hacker camp]] - our first hacker camp as independent

[[fhb at 29c3]] back again

[[fhb at 28c3]] our first CCC conference under the fhb logo

[[First fhb at CCC camp 2011]] in Finowfurt as part of [http://www.hackersonaplane.info/back-to-where-it-all-began/ Hackers on a Plane Project]

Our beginnings, [[27c3 under the Tastebridge logo]]

User:Jglauche

2025-01-07T17:26:00Z

Jglauche:

Meow - I am Jennifer Glauche (she/her or they/them).

irc: jglauche

Fediverse: https://chitter.xyz/@JennyFluff

Website https://kittenme.ws/

Fhb 38c3

2024-12-26T19:22:35Z

Jglauche: DECT update

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''38c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2024.

==[[38c3_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[38c3_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The approximate location of our assembly has been unofficially confirmed to be more or less like the last year.We will know soon more.

You can call us on our dect phone, tFHB (8342).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[38c3_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[38c3_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[38c3_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[38c3_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[38c3_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[38c3_loe|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[Kefir_making_38c3|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[cheese_rendezvous_38c3|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|Day 1
|20:30
|[[Cidre_flows_38c3|Cider Flows]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|14:00
|[[Kimchi_making_38c3|Kimchi Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|16:30
|[[Instant Ramen Powder Workshop (38C3)|Instant Ramen Powder Workshop]]
|hands on workshop
|90 minutes
|10x
|FHB assembly
|workshop venue I.
|donation based
|[[User:Jglauche|Jglauche]]
|-
|Day 2
|18:30
|[[beer_tasting_38c3|Beer Tasting]]
|presentation&tasting
|120 minutes
|20x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Arnd|Arnd]]
|-
|Day 2
|20:30 ???
|[[38C3 Whisky Tasting| Whiskey Tasting]]
|tasting event
|120 minutes
|20x
|FHB assembly
|workshop venue II.
|donation based
|Ikmaak
|-
|Day 3
|14:00
|[[probiotic_cooking_38c3|Probiotic making&cooking]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|16:30
|[[Instant Ramen Powder Workshop (38C3)|Instant Ramen Powder Workshop]]
|hands on workshop
|90 minutes
|10x
|FHB assembly
|workshop venue I.
|donation based
|[[User:Jglauche|Jglauche]]
|-
|Day 3
|20:30
|[[cheese_rendezvous_38c3|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|Day ?
|??:??
|[[beer_tasting|Beer Tasting]]
|presentation&tasting
|120 minutes
|20x
|FHB assembly
|workshop venue I.
|donation based
|[[User:Arnd|Arnd]]
|-
|Day ?
|??:??
|[[DIY_Deo_37c3|JunghackerInnen Tag: DIY Deodorant from Natural Ingredients]]
|hands on workshop
|60 minutes
|12x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Nastja|Nastja]]
|-
|Day ?
|??:??
|[[tetrapak_wallet_38c3|Making wallet from Tetra Pack]]
|hands on workshop
|60 minutes
|15x
|FHB assembly
|workshop venue I.
|donation based
|[[User:Kolja|Kolja]]
|-
|}

===[[37c3_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[37c3_review|Overview of the event]]===

Here you can pir find reflextions about the event afterwards

Instant Ramen Powder Workshop (38C3)

2024-12-25T17:46:28Z

Jglauche:

Event in [[Fhb 38c3]]

==What==
We'll be making homemade powders for "instant" ramen
==Where to sign up==
I'm doing two workshops with 10 participants max. each

Signup to be done

==When, where==
Day 2 16:30

Day 3 16:30

[https://38c3.c3nav.de/l/c:0:182.34:127.69/ at FoodHackingBase at 38C3]

==How / Workshop==
In this workshop, I am going to show you how to make stock and 'instant' ramen powders yourself and cook some "instant" ramen. I am putting instant in quotes because we're not making the pasta, we're using store-bought mie or ramen noodles that need to cook for just a few minutes.

You'll be making your own ramen powder with the ingredients of your choice. Culinary help is available!

At the end, you're invited to make your own portion of ramen.

Workshop layout:

0. Setup, make everyone have a container, each spice have a spoon and everyone have their own mixing spoon

1. Discuss motivation, dietary requirements, the goal of each participant.

2. Quick overview of what makes a good ramen powder:

* Base flavors
** onion
** garlic
** paprica
** tomato powder (umami base)
** mushroom powders (umami base)
** or curry powders being a good mix as a start
* Salt
** we need salt for flavor
** you can use sugar to balance the salt / use less salt
* Oil component
** Oil is important for flavor, but we're adding this at cooking step
*** ideally we heat up the spices in oil
** You can cook it in peanut butter for example for a rich flavor
** Or add the oil of your choice (i.e. Olive Oil, pumpkin seed oil, sesame oil, ...) or components that melt like cheese

3. Create your own mix (you add other spices to your liking and ), mix a small tasting test with hot water

4. When you're done, make an "instant ramen" dish [this may take a while, participants may need to wait for the burner to free up]
==Please bring to Workshop==
- Please bring your own pen

- Please bring your own container. to take your spice powder home with you. As a backup we will likely have small bags.

- Bring whatever fancy ingredient you would like to add yourself and/or share.

- If you require gluten free noodles, bring your own
==Motivation==
I am a person who is sensitive to elevated levels of monosodium glutamate (MSG), especially if they're added via pure MSG powder or yeast extracts. Furthermore, I wanted to make powders I can use both like vegetarian stock powders and for instant ramen that are safe for me, quick to make and don't have any added aroma.
==Ingredients / Allergies==
I am bringing the following ingredients: [Note for anyone who's allergic to any of those, that they can be airborne - Notify me before to not get them on the table]

- onion powder

- tomato powder

- garlic powder

- smoked paprica powder

- spinach powder

- madras curry powder

- mushroom powders

- fenugreek

- blue fenugreek

- macis powder

- peanut butter

- cashew butter

- unrefined sugar

and many more from my spice rack.

==FHB equipment needed==
A4 paper, pens, wide cups, lots of spoons, electric kettle, 2 burners, donation jar

Instant Ramen Powder Workshop (38C3)

2024-12-15T19:18:35Z

Jglauche:

Event in [[Fhb 38c3]]

==What==
We'll be making homemade powders for "instant" ramen
==Where to sign up==
I'm doing two workshops with 10 participants max. each

Signup to be done

==When, where==
Day 2 16:30

Day 3 16:30

at FoodHackingBase at 38C3

==How / Workshop==
In this workshop, I am going to show you how to make stock and 'instant' ramen powders yourself and cook some "instant" ramen. I am putting instant in quotes because we're not making the pasta, we're using store-bought mie or ramen noodles that need to cook for just a few minutes.

You'll be making your own ramen powder with the ingredients of your choice. Culinary help is available!

At the end, you're invited to make your own portion of ramen.

Workshop layout:

0. Setup, make everyone have a container, each spice have a spoon and everyone have their own mixing spoon

1. Discuss motivation, dietary requirements, the goal of each participant.

2. Quick overview of what makes a good ramen powder:

* Base flavors
** onion
** garlic
** paprica
** tomato powder (umami base)
** mushroom powders (umami base)
** or curry powders being a good mix as a start
* Salt
** we need salt for flavor
** you can use sugar to balance the salt / use less salt
* Oil component
** Oil is important for flavor, but we're adding this at cooking step
*** ideally we heat up the spices in oil
** You can cook it in peanut butter for example for a rich flavor
** Or add the oil of your choice (i.e. Olive Oil, pumpkin seed oil, sesame oil, ...) or components that melt like cheese

3. Create your own mix (you add other spices to your liking and ), mix a small tasting test with hot water

4. When you're done, make an "instant ramen" dish [this may take a while, participants may need to wait for the burner to free up]
==Please bring to Workshop==
- Please bring your own pen

- Please bring your own container. to take your spice powder home with you. As a backup we will likely have small bags.

- Bring whatever fancy ingredient you would like to add yourself and/or share.

- If you require gluten free noodles, bring your own
==Motivation==
I am a person who is sensitive to elevated levels of monosodium glutamate (MSG), especially if they're added via pure MSG powder or yeast extracts. Furthermore, I wanted to make powders I can use both like vegetarian stock powders and for instant ramen that are safe for me, quick to make and don't have any added aroma.
==Ingredients / Allergies==
I am bringing the following ingredients: [Note for anyone who's allergic to any of those, that they can be airborne - Notify me before to not get them on the table]

- onion powder

- tomato powder

- garlic powder

- smoked paprica powder

- spinach powder

- madras curry powder

- mushroom powders

- fenugreek

- blue fenugreek

- macis powder

- peanut butter

- cashew butter

- unrefined sugar

and many more from my spice rack.

==FHB equipment needed==
A4 paper, pens, wide cups, lots of spoons, electric kettle, 2 burners, donation jar

Instant Ramen Powder Workshop (38C3)

2024-12-15T19:17:56Z

Jglauche:

==What==
We'll be making homemade powders for "instant" ramen
==Where to sign up==
I'm doing two workshops with 10 participants max. each

Signup to be done

==When, where==
Day 2 16:30

Day 3 16:30

at FoodHackingBase at 38C3

==How / Workshop==
In this workshop, I am going to show you how to make stock and 'instant' ramen powders yourself and cook some "instant" ramen. I am putting instant in quotes because we're not making the pasta, we're using store-bought mie or ramen noodles that need to cook for just a few minutes.

You'll be making your own ramen powder with the ingredients of your choice. Culinary help is available!

At the end, you're invited to make your own portion of ramen.

Workshop layout:

0. Setup, make everyone have a container, each spice have a spoon and everyone have their own mixing spoon

1. Discuss motivation, dietary requirements, the goal of each participant.

2. Quick overview of what makes a good ramen powder:

* Base flavors
** onion
** garlic
** paprica
** tomato powder (umami base)
** mushroom powders (umami base)
** or curry powders being a good mix as a start
* Salt
** we need salt for flavor
** you can use sugar to balance the salt / use less salt
* Oil component
** Oil is important for flavor, but we're adding this at cooking step
*** ideally we heat up the spices in oil
** You can cook it in peanut butter for example for a rich flavor
** Or add the oil of your choice (i.e. Olive Oil, pumpkin seed oil, sesame oil, ...) or components that melt like cheese

3. Create your own mix (you add other spices to your liking and ), mix a small tasting test with hot water

4. When you're done, make an "instant ramen" dish [this may take a while, participants may need to wait for the burner to free up]
==Please bring to Workshop==
- Please bring your own pen

- Please bring your own container. to take your spice powder home with you. As a backup we will likely have small bags.

- Bring whatever fancy ingredient you would like to add yourself and/or share.

- If you require gluten free noodles, bring your own
==Motivation==
I am a person who is sensitive to elevated levels of monosodium glutamate (MSG), especially if they're added via pure MSG powder or yeast extracts. Furthermore, I wanted to make powders I can use both like vegetarian stock powders and for instant ramen that are safe for me, quick to make and don't have any added aroma.
==Ingredients / Allergies==
I am bringing the following ingredients: [Note for anyone who's allergic to any of those, that they can be airborne - Notify me before to not get them on the table]

- onion powder

- tomato powder

- garlic powder

- smoked paprica powder

- spinach powder

- madras curry powder

- mushroom powders

- fenugreek

- blue fenugreek

- macis powder

- peanut butter

- cashew butter

- unrefined sugar

and many more from my spice rack.

==FHB equipment needed==
A4 paper, pens, wide cups, lots of spoons, electric kettle, 2 burners, donation jar

Instant Ramen Powder Workshop (38C3)

2024-12-15T19:14:42Z

Jglauche:

==What==
We'll be making homemade powders for "instant" ramen.
==When, where==
Day 2 16:30

Day 3 16:30

at FoodHackingBase at 38C3

==How / Workshop==
In this workshop, I am going to show you how to make stock and 'instant' ramen powders yourself and cook some "instant" ramen. I am putting instant in quotes because we're not making the pasta, we're using store-bought mie or ramen noodles that need to cook for just a few minutes.

You'll be making your own ramen powder with the ingredients of your choice. Culinary help is available!

At the end, you're invited to make your own portion of ramen.

Workshop layout:

0. Setup, make everyone have a container, each spice have a spoon and everyone have their own mixing spoon

1. Discuss motivation, dietary requirements, the goal of each participant.

2. Quick overview of what makes a good ramen powder:

* Base flavors
** onion
** garlic
** paprica
** tomato powder (umami base)
** mushroom powders (umami base)
** or curry powders being a good mix as a start
* Salt
** we need salt for flavor
** you can use sugar to balance the salt / use less salt
* Oil component
** Oil is important for flavor, but we're adding this at cooking step
*** ideally we heat up the spices in oil
** You can cook it in peanut butter for example for a rich flavor
** Or add the oil of your choice (i.e. Olive Oil, pumpkin seed oil, sesame oil, ...) or components that melt like cheese

3. Create your own mix (you add other spices to your liking and ), mix a small tasting test with hot water

4. When you're done, make an "instant ramen" dish [this may take a while, participants may need to wait for the burner to free up]
==Please bring to Workshop==
- Please bring your own pen

- Please bring your own container. to take your spice powder home with you. As a backup we will likely have small bags.

- Bring whatever fancy ingredient you would like to add yourself and/or share.

- If you require gluten free noodles, bring your own
==Motivation==
I am a person who is sensitive to elevated levels of monosodium glutamate (MSG), especially if they're added via pure MSG powder or yeast extracts. Furthermore, I wanted to make powders I can use both like vegetarian stock powders and for instant ramen that are safe for me, quick to make and don't have any added aroma.
==Ingredients / Allergies==
I am bringing the following ingredients: [Note for anyone who's allergic to any of those, that they can be airborne - Notify me before to not get them on the table]

- onion powder

- tomato powder

- garlic powder

- smoked paprica powder

- spinach powder

- madras curry powder

- mushroom powders

- fenugreek

- blue fenugreek

- macis powder

- peanut butter

- cashew butter

- unrefined sugar

and many more from my spice rack.

==FHB equipment needed==
A4 paper, pens, wide cups, lots of spoons, electric kettle, 2 burners, donation jar

Instant Ramen Powder Workshop (38C3)

2024-12-15T19:13:27Z

Jglauche: Created page with " ==What== We'll be making homemade powders for "instant" ramen. ==When, where== Day 2 16:30 Day 3 16:30 at [https://map.events.ccc.de/camp/2023/map/#19.24/53.0323109/13.3064577/m=53.032547,13.306343 Foodhackingbase] ==How / Workshop== In this workshop, I am going to show you how to make stock and 'instant' ramen powders yourself and cook some "instant" ramen. I am putting instant in quotes because we're not making the pasta, we're using store-bought mie or ramen no..."

==What==
We'll be making homemade powders for "instant" ramen.
==When, where==
Day 2 16:30

Day 3 16:30

at [https://map.events.ccc.de/camp/2023/map/#19.24/53.0323109/13.3064577/m=53.032547,13.306343 Foodhackingbase]

==How / Workshop==
In this workshop, I am going to show you how to make stock and 'instant' ramen powders yourself and cook some "instant" ramen. I am putting instant in quotes because we're not making the pasta, we're using store-bought mie or ramen noodles that need to cook for just a few minutes.

You'll be making your own ramen powder with the ingredients of your choice. Culinary help is available!

At the end, you're invited to make your own portion of ramen.

Workshop layout:

0. Setup, make everyone have a container, each spice have a spoon and everyone have their own mixing spoon

1. Discuss motivation, dietary requirements, the goal of each participant.

2. Quick overview of what makes a good ramen powder:

* Base flavors
** onion
** garlic
** paprica
** tomato powder (umami base)
** mushroom powders (umami base)
** or curry powders being a good mix as a start
* Salt
** we need salt for flavor
** you can use sugar to balance the salt / use less salt
* Oil component
** Oil is important for flavor, but we're adding this at cooking step
*** ideally we heat up the spices in oil
** You can cook it in peanut butter for example for a rich flavor
** Or add the oil of your choice (i.e. Olive Oil, pumpkin seed oil, sesame oil, ...) or components that melt like cheese

3. Create your own mix (you add other spices to your liking and ), mix a small tasting test with hot water

4. When you're done, make an "instant ramen" dish [this may take a while, participants may need to wait for the burner to free up]
==Please bring to Workshop==
- Please bring your own pen

- Please bring your own container. to take your spice powder home with you. As a backup we will likely have small bags.

- Bring whatever fancy ingredient you would like to add yourself and/or share.

- If you require gluten free noodles, bring your own
==Motivation==
I am a person who is sensitive to elevated levels of monosodium glutamate (MSG), especially if they're added via pure MSG powder or yeast extracts. Furthermore, I wanted to make powders I can use both like vegetarian stock powders and for instant ramen that are safe for me, quick to make and don't have any added aroma.
==Ingredients / Allergies==
I am bringing the following ingredients: [Note for anyone who's allergic to any of those, that they can be airborne - Notify me before to not get them on the table]

- onion powder

- tomato powder

- garlic powder

- smoked paprica powder

- spinach powder

- madras curry powder

- mushroom powders

- fenugreek

- blue fenugreek

- macis powder

- peanut butter

- cashew butter

- unrefined sugar

and many more from my spice rack.

==FHB equipment needed==
A4 paper, pens, wide cups, lots of spoons, electric kettle, 2 burners, donation jar

Fhb 38c3

2024-12-15T18:52:36Z

Jglauche: instant ramen workshop

[[Main_Page|<<<Back to the main page>>>]]

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''38c3 Unlocked''' in Hamburg, Germany, from 27th till 30th of December 2024.

==[[38c3_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[38c3_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The approximate location of our assembly has been unofficially confirmed to be more or less like the last year.We will know soon more.

You can call us on our dect phone, FHB0 (3420).

===Goals===
Meeting each other in the real world a noble goal isn't? We got bit of "buzz" at the ccc summer camp 2023 but bit more would be lovely From the material point of view we would like to set up our experimental kitchen and two workshop venues, space may be bit limited this time. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the next event which ever it may be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Being thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[38c3_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''' and at least one but rather two '''workshop venues'''. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[38c3_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section. Please this time keep an eye on "smells" because of being inside.

===[[38c3_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congress, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[38c3_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[37c3_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 1500€ before the event starts, the total running budget should be within 3500€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[38c3_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender, multiple induction stove etc.).

===[[38c3_loe|List of FHB Events and Workshops]]===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 1
|14:00
|[[Kefir_making_38c3|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|18:00
|[[cheese_rendezvous_38c3|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|Day 1
|20:30
|[[Cidre_flows_38c3|Cider Flows]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|14:00
|[[Kimchi_making_38c3|Kimchi Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|16:30
|[[Instant Ramen Powder Workshop (38C3)|Instant Ramen Powder Workshop]]
|hands on workshop
|90 minutes
|10x
|FHB assembly
|workshop venue I.
|donation based
|[[User:Jglauche|Jglauche]]
|-
|Day 2
|18:00
|[[sushi_making_38c3|Sushi making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|20:30 ???
|Whisky tasting
|tasting event
|120 minutes
|20x
|FHB assembly
|workshop venue I.
|donation based
|Ikmaak
|-
|Day 3
|14:00
|[[probiotic_cooking_37c3|Probiotic making&cooking]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|16:30
|[[Instant Ramen Powder Workshop (38C3)|Instant Ramen Powder Workshop]]
|hands on workshop
|90 minutes
|10x
|FHB assembly
|workshop venue I.
|donation based
|[[User:Jglauche|Jglauche]]
|-
|Day 3
|20:30
|[[cheese_rendezvous_38c3|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|to be decided
|-
|Day ?
|??:??
|[[beer_tasting|Beer Tasting]]
|presentation&tasting
|120 minutes
|20x
|FHB assembly
|workshop venue I.
|donation based
|[[User:Arnd|Arnd]]
|-
|Day ?
|??:??
|[[DIY_Deo_37c3|JunghackerInnen Tag: DIY Deodorant from Natural Ingredients]]
|hands on workshop
|60 minutes
|12x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Nastja|Nastja]]
|-
|Day ?
|??:??
|[[tetrapak_wallet_38c3|Making wallet from Tetra Pack]]
|hands on workshop
|60 minutes
|15x
|FHB assembly
|workshop venue I.
|donation based
|[[User:Kolja|Kolja]]
|-
|}

===[[37c3_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

===[[37c3_review|Overview of the event]]===

Here you can pir find reflextions about the event afterwards

"Instant" Ramen powder workshop ccc2023

2023-08-14T19:04:43Z

Jglauche:

== When, where ==
Day 2 (Wednesday 16.8.23) - 14:00 at [https://map.events.ccc.de/camp/2023/map/#19.24/53.0323109/13.3064577/m=53.032547,13.306343 Foodhackingbase]

== Please bring to Workshop ==
- Please bring your own pen

- Please bring your own container. to take your spice powder home with you. As a backup we will likely have small bags.

- Bring whatever fancy ingredient you would like to add yourself and/or share.

== Motivation ==
I am a person who is sensitive to elevated levels of monosodium glutamate (MSG), especially if they're added via pure MSG powder or yeast extracts. Furthermore, I wanted to make powders I can use both like vegetarian stock powders and for instant ramen that are safe for me, quick to make and don't have any added aroma.

== Ingredients / Allergies ==
I am bringing the following ingredients: [Note for anyone who's allergic to any of those, that they can be airborne - Notify me before to not get them on the table]

- onion powder

- tomato powder

- garlic powder

- smoked paprica powder

- spinach powder

- madras curry powder

- mushroom powders

- fenugreek

- blue fenugreek

- macis powder

- peanut butter

- cashew butter

- unrefined sugar

and many more from my spice rack.

For people who cannot eat gluten, please bring your own noodles.

== Workshop ==
In this workshop, I am going to show you how to make stock and 'instant' ramen powders yourself and cook some "instant" ramen. I am putting instant in quotes because we're not making the pasta, we're using store-bought mie or ramen noodles that need to cook for just a few minutes.

Workshop layout:

0. Setup, make everyone have a container, each spice have a spoon and everyone have their own mixing spoon

1. Discuss motivation, dietary requirements and goal of each participant

2. Base flavors (onion, garlic, paprica, curry, tomato powder)

3. Umami/natural MSG components (tomato powder, mushroom powders)

4. The salt component (salt, sugar)

5. Make it your own (add other spices), taste it, with hot water

6. Oil component (not included in the spice mix) [sesame oil, hard cheeses, peanut butter]

7. Ideas to to make a quick meal with: mushrooms, eggs, beans

8. Make an "instant ramen" dish [this may take a while, participants may need to wait for the burner to free up]

== FHB equipment needed ==
A4 paper, pens, wide cups, lots of spoons, electric kettle, 2 burners, donation jar

"Instant" Ramen powder workshop ccc2023

2023-08-14T19:01:51Z

Jglauche: Please bring to workshop

== Motivation ==
I am a person who is sensitive to elevated levels of monosodium glutamate (MSG), especially if they're added via pure MSG powder or yeast extracts. Furthermore, I wanted to make powders I can use both like vegetarian stock powders and for instant ramen that are safe for me, quick to make and don't have any added aroma.

== Ingredients / Allergies ==
I am bringing the following ingredients: [Note for anyone who's allergic to any of those, that they can be airborne - Notify me before to not get them on the table]

- onion powder

- tomato powder

- garlic powder

- smoked paprica powder

- spinach powder

- madras curry powder

- mushroom powders

- fenugreek

- blue fenugreek

- macis powder

- peanut butter

- cashew butter

- unrefined sugar

and many more from my spice rack.

For people who cannot eat gluten, please bring your own noodles.

== Please bring to Workshop ==
- Please bring your own pen

- Please bring your own container. to take your spice powder home with you. As a backup we will likely have small bags.

- Bring whatever fancy ingredient you would like to add yourself and/or share.

== Workshop ==
In this workshop, I am going to show you how to make stock and 'instant' ramen powders yourself and cook some "instant" ramen. I am putting instant in quotes because we're not making the pasta, we're using store-bought mie or ramen noodles that need to cook for just a few minutes.

Workshop layout:

0. Setup, make everyone have a container, each spice have a spoon and everyone have their own mixing spoon

1. Discuss motivation, dietary requirements and goal of each participant

2. Base flavors (onion, garlic, paprica, curry, tomato powder)

3. Umami/natural MSG components (tomato powder, mushroom powders)

4. The salt component (salt, sugar)

5. Make it your own (add other spices), taste it, with hot water

6. Oil component (not included in the spice mix) [sesame oil, hard cheeses, peanut butter]

7. Ideas to to make a quick meal with: mushrooms, eggs, beans

8. Make an "instant ramen" dish [this may take a while, participants may need to wait for the burner to free up]

== FHB equipment needed ==
A4 paper, pens, wide cups, lots of spoons, electric kettle, 2 burners, donation jar

User:Jglauche

2023-08-12T12:43:27Z

Jglauche: projects at camp

Meow - I am Jennifer Glauche (she/her or they/them).

irc: jglauche

Fediverse: https://queer.af/@JennyFluff

Website https://kittenme.ws/

'''Projects at Camp202'''

* Tofu alternatives without soy, made from peas and/or lentils
* homemade ready to go pancake mix in style of store-bought stuff
* homemade bubble tea liquid bubbles

"Instant" Ramen powder workshop ccc2023

2023-08-10T19:46:05Z

Jglauche: /* Ingredients / Allergies */

== Motivation ==
I am a person who is sensitive to elevated levels of monosodium glutamate (MSG), especially if they're added via pure MSG powder or yeast extracts. Furthermore, I wanted to make powders I can use both like vegetarian stock powders and for instant ramen that are safe for me, quick to make and don't have any added aroma.

== Ingredients / Allergies ==
I am bringing the following ingredients: [Note for anyone who's allergic to any of those, that they can be airborne - Notify me before to not get them on the table]

- onion powder

- tomato powder

- garlic powder

- smoked paprica powder

- spinach powder

- madras curry powder

- mushroom powders

- fenugreek

- blue fenugreek

- macis powder

- peanut butter

- cashew butter

- unrefined sugar

and many more from my spice rack.

For people who cannot eat gluten, please bring your own noodles.

== Please bring to Workshop ==
Please bring your own container (can be a food grade plastic bag) to take your spice powder home with you. Bring whatever fancy ingredient you would like to add yourself.

== Workshop ==
In this workshop, I am going to show you how to make stock and 'instant' ramen powders yourself and cook some "instant" ramen. I am putting instant in quotes because we're not making the pasta, we're using store-bought mie or ramen noodles that need to cook for just a few minutes.

Workshop layout:

0. Setup, make everyone have a container, each spice have a spoon and everyone have their own mixing spoon

1. Discuss motivation, dietary requirements and goal of each participant

2. Base flavors (onion, garlic, paprica, curry, tomato powder)

3. Umami/natural MSG components (tomato powder, mushroom powders)

4. The salt component (salt, sugar)

5. Make it your own (add other spices), taste it, with hot water

6. Oil component (not included in the spice mix) [sesame oil, hard cheeses, peanut butter]

7. Ideas to to make a quick meal with: mushrooms, eggs, beans

8. Make an "instant ramen" dish [this may take a while, participants may need to wait for the burner to free up]

== FHB equipment needed ==
wide cups, lots of spoons, electric kettle, 2 burners, donation jar

== FHB shopping list ==
500g salt, roasted(dark) sesame oil

Fhb ccc2023

2023-08-09T11:48:27Z

Jglauche: ioe -> List of FHB Events and Workshops

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''CCC 2023''' in Ziegeleipark Mildenberg, Zehdenick, Germany from 15th till 19th of August 2023.

==[[ccc2023_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[ccc2023_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on. As usually we don't care too much where we are as long as we have enough place for ourselves, around 400m2 and access to drinking water and drainage, plus some electricity.

You can call us on our dect phone, FHB0 (3420).

===Goals===
Meeting each other in the real world is what we were looking for since MCH 2022, a noble goal isn't? We need to reinvigorate our group and this project, another not a small hope of achievement. From the material point of view we would like to set up our experimental kitchen and workshop venues with our village spread around. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the congress, not even sure which number is it suppose to be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Beuing thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[ccc2023_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''', two '''workshop venues''' and rent and run cooling trailer. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[ccc2023_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section.

===[[ccc2023_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the camp, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[ccc2023_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[ccc2023_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 3000€ before the event starts, the total running budget should be around 5000€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[ccc2023_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender).

===List of FHB Events and Workshops===
Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day ?
|??:??
|[[Charcuterie_Hacking_ccc2023|Charcuterie Hacking: tips + tools to control your environments]]
|presentation
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:kolhell|kolhell]]
|-
|Day 1
|14:00
|[[soybean_fermentation_ccc2023|Introduction to Soy Bean Fermentation]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|19:30
|[[fhb_cheese_rendezvous_ccc2023|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB village
|workshop venue II.
|donation based
|to be desided
|-
|Day 1
|21:30
|[[Whisky_tasting_ccc2023|Whisky Tasting]]
|tasting
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:bigmac|bigmac]]
|-
|Day 2
|14:00
|[[Kefir_making_ccc2023|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|14:00
|[["Instant" Ramen powder workshop ccc2023|"Instant" Ramen powder workshop]]
|hands on workshop
|120-150 minutes
|10-15x
|FHB assembly
|workshop venue I + burners
|donation based
|[[User:Jglauche|Jennifer (jglauche)]]
|-
|Day 2
|19:30
|[[Cidre_flows__ccc2023|Cider Flows]]
|tasting
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|14:00
|[[Kimchi_making_ccc2023|Traditional Kimchi Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|16:30
|[[shio_koji_ccc2023|Shio-koji usage]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Jaga|Jaga]]
|-
|Day 3
|18:30
|[[cidre_season_ccc2023|Traditional cidre season]]
|presentation&tasting
|120 minutes
|40x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|20:30
|[[beer_tasting_ccc2023|Beer tasting]]
|tasting
|120 minutes
|30
|FHB assembly
|workshop venue II.
|donation based
|[[User:Bigmac|Bigmac]], [[User:Salomonderossi|Salomonderrosi]]
|-
|Day 4
|16:30
|[[Chips_crisps_ccc2023|Chips&Crisps]]
|tasting
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:jeti|jeti]]
|-
|}

===[[ccc2023_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

Fhb ccc2023

2023-07-30T17:30:52Z

Jglauche: /* loe */

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''CCC 2023''' in Ziegeleipark Mildenberg, Zehdenick, Germany from 15th till 19th of August 2023.

==[[ccc2023_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[ccc2023_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on. As usually we don't care too much where we are as long as we have enough place for ourselves, around 400m2 and access to drinking water and drainage, plus some electricity.

You can call us on our dect phone, FHB0 (3420).

===Goals===
Meeting each other in the real world is what we were looking for since MCH 2022, a noble goal isn't? We need to reinvigorate our group and this project, another not a small hope of achievement. From the material point of view we would like to set up our experimental kitchen and workshop venues with our village spread around. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the congress, not even sure which number is it suppose to be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Beuing thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[ccc2023_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''', two '''workshop venues''' and rent and run cooling trailer. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[ccc2023_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section.

===[[ccc2023_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the camp, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[ccc2023_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[ccc2023_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 3000€ before the event starts, the total running budget should be around 5000€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[ccc2023_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender).

===loe===
List of FHB Events

Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day ?
|??:??
|[[Whisky_tasting_ccc2023|Whisky Tasting]]
|tasting
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:bigmac|bigmac]]
|-
|Day ?
|??:??
|[[Charcuterie_Hacking_ccc2023|Charcuterie Hacking: tips + tools to control your environments]]
|presentation
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:kolhell|kolhell]]
|-
|Day 1
|14:00
|[[soybean_fermentation_ccc2023|Introduction to Soy Bean Fermentation]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|19:30
|[[fhb_cheese_rendezvous_ccc2023|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB village
|workshop venue II.
|donation based
|to be desided
|-
|Day 2
|14:00
|[[Kefir_making_ccc2023|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|14:00
|[["Instant" Ramen powder workshop ccc2023|"Instant" Ramen powder workshop]]
|hands on workshop
|120-150 minutes
|10-15x
|FHB assembly
|workshop venue I + burners
|donation based
|[[User:Jglauche|Jennifer (jglauche)]]
|-
|Day 2
|19:30
|[[Cidre_flows__ccc2023|Cider Flows]]
|tasting
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|14:00
|[[Kimchi_making_ccc2023|Traditional Kimchi Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|16:30
|[[shio_koji_ccc2023|Shio-koji usage]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Jaga|Jaga]]
|-
|Day 3
|18:30
|[[cidre_season_ccc2023|Traditional cidre season]]
|presentation&tasting
|120 minutes
|40x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|20:30
|[[beer_tasting_ccc2023|Beer tasting]]
|tasting
|120 minutes
|30
|FHB assembly
|workshop venue II.
|donation based
|[[User:Bigmac|Bigmac]], [[User:Salomonderossi|Salomonderrosi]]
|-
|Day 4
|16:30
|[[Chips_crisps_ccc2023|Chips&Crisps]]
|tasting
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:jeti|jeti]]
|-
|}

===[[ccc2023_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

User:Jglauche

2023-07-28T22:13:55Z

Jglauche: update my personal page

Meow - I am Jennifer Glauche (she/her or they/them).

irc: jglauche

Fediverse: https://queer.af/@JennyFluff

Website https://kittenme.ws/

Fhb ccc2023

2023-07-28T19:40:16Z

Jglauche: set instant ramen workshop to day 2

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''CCC 2023''' in Ziegeleipark Mildenberg, Zehdenick, Germany from 15th till 19th of August 2023.

==[[ccc2023_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[ccc2023_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on. As usually we don't care too much where we are as long as we have enough place for ourselves, around 400m2 and access to drinking water and drainage, plus some electricity.

You can call us on our dect phone, FHB0 (3420).

===Goals===
Meeting each other in the real world is what we were looking for since MCH 2022, a noble goal isn't? We need to reinvigorate our group and this project, another not a small hope of achievement. From the material point of view we would like to set up our experimental kitchen and workshop venues with our village spread around. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the congress, not even sure which number is it suppose to be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Beuing thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[ccc2023_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''', two '''workshop venues''' and rent and run cooling trailer. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[ccc2023_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section.

===[[ccc2023_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the camp, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[ccc2023_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[ccc2023_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 3000€ before the event starts, the total running budget should be around 5000€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[ccc2023_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender).

===loe===
List of FHB Events

Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day ?
|??:??
|[[Whisky_tasting_ccc2023|Whisky Tasting]]
|tasting
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:bigmac|bigmac]]
|-
|Day 1
|14:00
|[[soybean_fermentation_ccc2023|Introduction to Soy Bean Fermentation]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|19:30
|[[fhb_cheese_rendezvous_ccc2023|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB village
|workshop venue II.
|donation based
|to be desided
|-
|Day 2
|14:00
|[[Kefir_making_ccc2023|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|16:00
|[["Instant" Ramen powder workshop ccc2023|"Instant" Ramen powder workshop]]
|hands on workshop
|120-150 minutes
|10-15x
|FHB assembly
|Kitchen area
|donation based
|[[User:Jglauche|Jennifer (jglauche)]]
|-
|Day 2
|19:30
|[[Cidre_flows__ccc2023|Cider Flows]]
|tasting
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|14:00
|[[Kimchi_making_ccc2023|Traditional Kimchi Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|16:30
|[[shio_koji_ccc2023|Shio-koji usage]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Jaga|Jaga]]
|-
|Day 3
|18:30
|[[cidre_season_ccc2023|Traditional cidre season]]
|presentation&tasting
|120 minutes
|40x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|20:30
|[[beer_tasting_ccc2023|Beer tasting]]
|tasting
|120 minutes
|30
|FHB assembly
|workshop venue II.
|donation based
|[[User:Bigmac|Bigmac]], [[User:Salomonderossi|Salomonderrosi]]
|-
|Day 4
|16:30
|[[Chips_crisps_ccc2023|Chips&Crisps]]
|tasting
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:jeti|jeti]]
|-
|}

===[[ccc2023_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

"Instant" Ramen powder workshop ccc2023

2023-07-28T19:37:50Z

Jglauche: Created page with " == Motivation == I am a person who is sensitive to elevated levels of monosodium glutamate (MSG), especially if they're added via pure MSG powder or yeast extracts. Furthermore, I wanted to make powders I can use both like vegetarian stock powders and for instant ramen that are safe for me, quick to make and don't have any added aroma. == Ingredients / Allergies == I am bringing the following ingredients: [Note for anyone who's allergic to any of those, that they can..."

== Motivation ==
I am a person who is sensitive to elevated levels of monosodium glutamate (MSG), especially if they're added via pure MSG powder or yeast extracts. Furthermore, I wanted to make powders I can use both like vegetarian stock powders and for instant ramen that are safe for me, quick to make and don't have any added aroma.

== Ingredients / Allergies ==
I am bringing the following ingredients: [Note for anyone who's allergic to any of those, that they can be airborne - Notify me before to not get them on the table]

- onion powder

- tomato powder

- garlic powder

- smoked paprica powder

- spinach powder

- madras curry powder

- mushroom powder

- fenugreek

- blue fenugreek

- macis powder

- peanut butter

- unrefined sugar

For people who cannot eat gluten, please bring your own noodles.

== Please bring to Workshop ==
Please bring your own container (can be a food grade plastic bag) to take your spice powder home with you. Bring whatever fancy ingredient you would like to add yourself.

== Workshop ==
In this workshop, I am going to show you how to make stock and 'instant' ramen powders yourself and cook some "instant" ramen. I am putting instant in quotes because we're not making the pasta, we're using store-bought mie or ramen noodles that need to cook for just a few minutes.

Workshop layout:

0. Setup, make everyone have a container, each spice have a spoon and everyone have their own mixing spoon

1. Discuss motivation, dietary requirements and goal of each participant

2. Base flavors (onion, garlic, paprica, curry, tomato powder)

3. Umami/natural MSG components (tomato powder, mushroom powders)

4. The salt component (salt, sugar)

5. Make it your own (add other spices), taste it, with hot water

6. Oil component (not included in the spice mix) [sesame oil, hard cheeses, peanut butter]

7. Ideas to to make a quick meal with: mushrooms, eggs, beans

8. Make an "instant ramen" dish [this may take a while, participants may need to wait for the burner to free up]

== FHB equipment needed ==
wide cups, lots of spoons, electric kettle, 2 burners, donation jar

== FHB shopping list ==
500g salt, roasted(dark) sesame oil

Fhb ccc2023

2023-07-28T19:34:35Z

Jglauche: instant ramen workshop

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''CCC 2023''' in Ziegeleipark Mildenberg, Zehdenick, Germany from 15th till 19th of August 2023.

==[[ccc2023_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[ccc2023_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on. As usually we don't care too much where we are as long as we have enough place for ourselves, around 400m2 and access to drinking water and drainage, plus some electricity.

You can call us on our dect phone, FHB0 (3420).

===Goals===
Meeting each other in the real world is what we were looking for since MCH 2022, a noble goal isn't? We need to reinvigorate our group and this project, another not a small hope of achievement. From the material point of view we would like to set up our experimental kitchen and workshop venues with our village spread around. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the congress, not even sure which number is it suppose to be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Beuing thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[ccc2023_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''', two '''workshop venues''' and rent and run cooling trailer. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[ccc2023_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section.

===[[ccc2023_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the camp, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[ccc2023_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[ccc2023_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 3000€ before the event starts, the total running budget should be around 5000€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[ccc2023_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender).

===loe===
List of FHB Events

Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day ?
|??:??
|[[Whisky_tasting_ccc2023|Whisky Tasting]]
|tasting
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:bigmac|bigmac]]
|-
|Day 1
|14:00
|[[soybean_fermentation_ccc2023|Introduction to Soy Bean Fermentation]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|19:30
|[[fhb_cheese_rendezvous_ccc2023|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB village
|workshop venue II.
|donation based
|to be desided
|-
|Day 2
|14:00
|[[Kefir_making_ccc2023|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|19:30
|[[Cidre_flows__ccc2023|Cider Flows]]
|tasting
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|14:00
|[[Kimchi_making_ccc2023|Traditional Kimchi Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|16:30
|[[shio_koji_ccc2023|Shio-koji usage]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Jaga|Jaga]]
|-
|Day 3
|18:30
|[[cidre_season_ccc2023|Traditional cidre season]]
|presentation&tasting
|120 minutes
|40x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|20:30
|[[beer_tasting_ccc2023|Beer tasting]]
|tasting
|120 minutes
|30
|FHB assembly
|workshop venue II.
|donation based
|[[User:Bigmac|Bigmac]], [[User:Salomonderossi|Salomonderrosi]]
|-
|Day 4
|16:30
|[[Chips_crisps_ccc2023|Chips&Crisps]]
|tasting
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:jeti|jeti]]
|-
|TBH
|TBH
|[["Instant" Ramen powder workshop ccc2023|"Instant" Ramen powder workshop]]
|hands on workshop
|120-150 minutes
|10-15x
|FHB assembly
|
|donation based
|[[User:Jglauche|Jennifer (jglauche)]]
|-
|}

===[[ccc2023_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

Fhb ccc2023

2023-07-28T19:32:00Z

Jglauche: /* loe */

[[File:Mch_2022_sunset_1600_faa072022.jpg|thumb|right|Good camping times, mch 2022.]]
[[File:Fruit_press_1600_sha2017.jpg|thumb|right|Fruit press, sha2017.]]
[[File:Fhb_35c3_whisky_tasting_group.jpg|thumb|right|Whisky tasting at 35c3.]]
[[Image:Cider_veranda_close_up_js21062023.jpeg|thumb|right|Cooling during the summer is important, Cider Flows are must!]]
[[Image:1200px-Cidre_a_destiller_1600_js052022.jpg|thumb|right|If you are into the fermentation so are we! (fermenting cider)]]

This page is dedicated to Food Hacking Base (fhb) presence at '''CCC 2023''' in Ziegeleipark Mildenberg, Zehdenick, Germany from 15th till 19th of August 2023.

==[[ccc2023_crowdsourcing|Crowdsourcing Campaign]]==

Please have a look and support [[ccc2023_crowdsourcing|our crowdfunding campaign]]!

===Location/Contact===
The location of our village has not been set yet so we will have to wait for the info which will be shared here later on. As usually we don't care too much where we are as long as we have enough place for ourselves, around 400m2 and access to drinking water and drainage, plus some electricity.

You can call us on our dect phone, FHB0 (3420).

===Goals===
Meeting each other in the real world is what we were looking for since MCH 2022, a noble goal isn't? We need to reinvigorate our group and this project, another not a small hope of achievement. From the material point of view we would like to set up our experimental kitchen and workshop venues with our village spread around. We will run workshops, experimental projects and be functioning again as a food, drink and bio related hub for community. Ending around 1000€ in plus would be nice so we are kind of ready for the congress, not even sure which number is it suppose to be.

===Guidelines===
Over the years “be excellent to each other” is our motto, lets stick to it! Beuing thoughtful and sensitive towards follow beings around you is important to us, keep them safe from your experimental frenzy and give them your ear when needed. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way. Keeping in mind that it is the community which matters and you are it's part is important, be happy :-).

===[[ccc2023_departments|FHB Departments]]===
We will build and run FHB '''experimental kitchen''', two '''workshop venues''' and rent and run cooling trailer. There will be of course the support infrastructure like dish washing area, resting corner, dining area, fhb (and other) projects presentation desk etc.

===[[ccc2023_workshops|Workshops]]===
Organizing and running food, drink and bio related "workshops" is most likely our main activity and what we share with the community. You are welcome to join either submitted or spontaneous workshops or you can give some, for more information please check this section.

===[[ccc2023_projects|FHB Projects]]===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the camp, could be presentations, workshops, tastings, example is for example [[ccccamp_pde| Probiotic Drinks Everywhere project]].

===[[ccc2023_budget|FHB Budget]]===
This project is funded independently, majority of it being donated by fhb "members" or supporters through our [[ccc2023_crowdsourcing|Crowdsourcing Campaign]]. We aim to collect 3000€ before the event starts, the total running budget should be around 5000€, for more info check this section. Please do remember our motto "everybody welcome, no one turned away for lack of funds". Donations are much appreciated but voluntary!

===[[ccc2023_wish_list|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing (like a high quality blender).

===loe===
List of FHB Events

Daily schedule

{|class="wikitable sortable"

!Day
!Starting time
!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day ?
|??:??
|[[Whisky_tasting_ccc2023|Whisky Tasting]]
|tasting
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:bigmac|bigmac]]
|-
|Day 1
|14:00
|[[soybean_fermentation_ccc2023|Introduction to Soy Bean Fermentation]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|19:30
|[[fhb_cheese_rendezvous_ccc2023|FHB Cheese Rendezvous]]
|tasting event
|120 minutes
|25x
|FHB village
|workshop venue II.
|donation based
|to be desided
|-
|Day 2
|14:00
|[[Kefir_making_ccc2023|Kefir Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|19:30
|[[Cidre_flows__ccc2023|Cider Flows]]
|tasting
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|14:00
|[[Kimchi_making_ccc2023|Traditional Kimchi Making]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|16:30
|[[shio_koji_ccc2023|Shio-koji usage]]
|hands on workshop
|120 minutes
|25x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Jaga|Jaga]]
|-
|Day 3
|18:30
|[[cidre_season_ccc2023|Traditional cidre season]]
|presentation&tasting
|120 minutes
|40x
|FHB assembly
|workshop venue II.
|donation based
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|20:30
|[[beer_tasting_ccc2023|Beer tasting]]
|tasting
|120 minutes
|30
|FHB assembly
|workshop venue II.
|donation based
|[[User:Bigmac|Bigmac]], [[User:Salomonderossi|Salomonderrosi]]
|-
|Day 4
|16:30
|[[Chips_crisps_ccc2023|Chips&Crisps]]
|tasting
|120 minutes
|30x
|FHB assembly
|workshop venue II.
|donation based
|[[User:jeti|jeti]]
|-
|TBH
|TBH
|"Instant" Ramen powder workshop
|hands on workshop
|120-150 minutes
|10-15x
|FHB assembly
|
|donation based
|[[User:Jglauche|Jennifer (jglauche)]]
|-
|}

===[[ccc2023_temporary|Temporary Section]]===

Well nobody is perfect, whatever doesn't fit somewhere else should be somehow entered here.

Fhb 35c3

2018-10-17T06:47:25Z

Jglauche:

Here you will find info about fhb presence at 35c3. Based on unofficial info we should be in, most likely on the same spot as the last year. If all goes well [[User:Algoldor|Algoldor]] should arrive on 22nd of December with [[fermentations_mobile|Fermentation Mobile (fm)]].

===Crowdfunding===
Krautfunding to be prepared soon

===List of proposed FHB Events===

{|class="wikitable sortable"

!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Example
|tasting
|
|42
|FHB assembly
|Table
|donation based
|Your name here

|}

[[Category:35c3]]

Fhb 35c3

2018-10-17T06:46:20Z

Jglauche:

Here you will find info about fhb presence at 35c3. Based on unofficial info we should be in, most likely on the same spot as the last year. If all goes well [[User:Algoldor|Algoldor]] should arrive on 22nd of December with [[fermentations_mobile|Fermentation Mobile (fm)]].

===List of proposed FHB Events===

{|class="wikitable sortable"

!Event name
!Event type
!Duration
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Example
|tasting
|
|42
|FHB assembly
|Table
|donation based
|Your name here

|}

[[Category:35c3]]

34c3 fhb orga

2017-12-10T21:12:17Z

Jglauche: /* Equipment needs and offers */

[[Category:34c3]]
=== General organisation ===

== Roadmap ==

== Arrivals / Departure ==
{| class="wikitable"
!||arrival||departure
|+
|Algoldor || 23. || 30./31.
|-
|bigmacfoobar|| 26. || 31.
|-
|jglauche|| 26. || 30.
|-
|mrgnz|| 26.(late)/27. || 30. (preferred)/31.
|-
|0x378|| 27.||
|-
|Alexander||25. ||
|}

== Equipment needs and offers ==
{| class="wikitable"
!||offer||needs
|+
|Algoldor || ||
|-
|bigmacfoobar|| ||
|-
|jglauche|| dehydrator (if requested); bringing mate ||
|-
|mrgnz|| deep fryer||
|-
|0x378|| ||
|-
|Alexander|| ||
|}

== Skills and Interests ==
{| class="wikitable"
!||skills||interests
|+
|mrgnz||||vegan stuff, fermentation, drinks
|}

Recipe:Vegetarian Patties

2017-01-02T19:07:26Z

Jglauche:

Vegetarian burger patties
---------------------
Recipe by Jennifer Glauche
Licence: CC-BY-SA 4.0
---------------------

1 can of red beans or ~120g of dry beans

2 red onions or shallot

1-2 cloves of garlic

spices: pepper, salt, paprika

breadcrumbs (have around 500g at hand, amount varies)

1-2 eggs

Some oil with a high smoke point, for example sunflower oil

---------------------

Open can of beans and pour it into a vessel. If you cooked dry beans instead, rinse part of the liquid (keep it for making a sauce or soup!).
Mash beans with a fork, mash every bean about once only. You don't want to have them too fine, otherwise the texture will get too dense.
Cut onions/shallots into fine chunks, add it to the beans. Add garlic as well, use a garlic press if possible.

Add some breadcrumbs, some pepper, salt, paprika and mix. I recommend to taste it at this point. Note that you will need more breadcrumbs after you've added the egg(s).

If you cooked dry beans instead of using a can, make sure the mixture is below 57°C, otherwise the egg(s) will partially cook in the mixture and will not bind it together.
The purpose of the egg(s) is to hold the mixture together and have it not break apart while frying. Feel free to try vegan egg replacements.

Add more eggs and more breadcrumbs. Knead it and add more breadcrumbs until it sticks together nicely and does not stick on your fingers. The mixture should still feel moist when you touch it.

To form patties, take a bit of dough, roll it into a ball shape, then press down to a patty. The patties should be approximately 1cm thick.
The unheated patties can be kept in the fridge for 1-2 days or frozen for at least 3 month if you're having too many.

Heat up the oil at maximum temperature in a cast iron pan. Make sure the oil is very hot, try to keep it close to the smoking point.

Fry the patties until both sides are brown. Avoid turning them over more than 3 times to avoid risking that they will fall apart.
If you are making multiple batches, clean the pan from onions that fell out.

[[Category:Dish]]

Recipe:Vegetarian Patties

2017-01-02T19:06:29Z

Jglauche:

Vegetarian patties

2017-01-02T19:05:08Z

Jglauche:

Moved to [[Recipe:Vegetarian_Patties]]

Vegetarian patties

2017-01-02T19:04:30Z

Jglauche: Blanked the page

Recipe:Vegetarian Patties

2017-01-02T19:04:13Z

Jglauche: Created page with "Vegetarian burger patties --------------------- Recipe by Jennifer Glauche Licence: CC-BY-SA 4.0 --------------------- 1 can of red beans or ~120g of dry beans 2 red onions ..."

Vegetarian patties

2017-01-02T19:00:26Z

Session:hemp tea infused oil hemp Seeds

2016-12-25T20:33:14Z

Jglauche:

=== Hemp ===

I'll be bringing some hemp products to FHB. All of them are from a small legal farm in Germany that produces "Nutzhanf / Speisehanf". It contains less than 0,2% THC and cannot be used as a psychoactive substance.
Though it contains almost no THC, it still contains CBD and other cannabinoids which can have some health benefits for some. I use hemp tea and infused oil to mitigate anxieties, panic attacks and for calming down from stress.

Hemp also has wonderful seeds, which are not psychoactive in any way, but form a good source of proteins, B vitamins, and minerals such as manganese, phosphorous, magneisum, zinc and iron.

=== What to expect ===

In the informal session(s?), you can taste hemp seeds, hemp tea and try my hemp infused oil and talk to me about hemp.

=== Disclaimer ===

I'll only use legally produced hemp products (<0,2% THC) in this session. The hemp comes from a small certified farm in Germany. Please don't request hemp for recreational use.

Session:hemp tea infused oil hemp Seeds

2016-12-25T20:30:11Z

Jglauche: Created page with "=== Hemp === I'll be bringing some hemp products to FHB. All of them are from a small legal farm in Germany that produces "Nutzhanf / Speisehanf". It contains less than 0,2% ..."

33c3

2016-12-25T20:10:23Z

Jglauche: /* List of all FHB Events */

[[Image:Camembert_monster_face_fiesta_celin_faa13122016.jpg|300px|right|"The Camembert Monster!"]]

Welcome to the Food Hacking Base 33c3 wiki! Here you can find the most relevant info about our activities during the 33c3 congress. Please note that this year we decided to rely on our own wiki rather than on [https://events.ccc.de/congress/2016/wiki/Assembly:Foodhackingbase FHB 33c3 wiki] because of the issues during previous years.

'''[https://www.indiegogo.com/projects/food-hacking-base-at-33c3 FHB at 33c3 crowdsourcing campaign is live now please help us to promote and support if you can!]'''

===Location/Contact===
We are located at the roof of the Hall H, it should be second floor. From the main entrance you need to take the stairs or elevator to the second floor and go outside on the "terrace".??? This info needs to be checked for proper floor number???

You can call us on our dect phone. FHB0 (3420) or +49402318893420 ??? We need to check and book the dect phone number???

===Goals===
Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting establishing and running the experimental kitchen and workshop venue. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …

===Guidelines===
“Be excellent to each other” is our creed, lets stick to it! Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. It is a long ride through the life, many experiences therefore to gain and "swarms" of mistakes on the way, however keep in mind that it is the community which matters and you are it's part, be happy :-).

===[[fhb_section_33c3|FHB Sections]]===
This year we will have again FHB Experimental Kitchen and two Workshops Venues as our main activity places. There will be of course the support infrastructure like washing area, resting corner etc.

===[[fhb33c3budget|FHB Budget]]===
We relay on independent funding, majority of which is provided by our group and our supporters through [https://www.indiegogo.com/projects/food-hacking-base-at-33c3#/ FHB at 33c3 crowdsourcing campaign] before the event to get the place ready, we aim for €3000-4000 in total, for more info check the budget section.

===[[FHB33c3Workshops|Workshops]]===
We build, organize and run workshop areas which are suitable for food, drink and bio related activities. You can either join already submitted workshops or you can create your own, for more info please check this section.

===FHB Projects===
If you have a special project which you would like to run at/from fhb please let us know! By project we mean something what is happening few to several times during the congresses, could be presentations, workshops, tastings etc.

===[[List_of_stuff_33c3|FHB Gear, Tools and Ingredients]]===
In this section you can find the info about what the fhb equipment is going to be and importantly also the "wish list" of what we would like to have but we are missing.

===List of all FHB Events===

{|class="wikitable sortable"
!Day
!Starting Time
!Duration
!Event name
!Event type
!Max number of participants
!Place
!Venue
!Funding
!Coordinator
|-
|Day 0
|16:00
|
|FHB + Alt33c3 dinner preparation
|hands on workshop
|6
|FHB assembly
|[[Fhb_section_33c3#Experimental_Kitchen|Experimental Kitchen]]
|donation at your will
|not decided yet
|-
|Day 0
|19:00
|
|FHB + Alt33c3 dinner feast
|social dinner
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue II.]]
|donation at your will
|not decided yet
|-
|Day 1
|14:00
|120
|[[Tempeh_making_33c3|Introduction to Soy Bean Fermentation - Tempeh Making]]
|hands on workshop
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|14:00
|60
|[[Sourdough_33c3|Sourdough]]
|informal meetup
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue II.]]
|donation at your will
|[[User:Machtelt|Machtelt]]
|-
|Day 1
|16:00
|
|FHB + Alt33c3 dinner preparation
|hands on workshop
|6
|FHB assembly
|[[Fhb_section_33c3#Experimental_Kitchen|Experimental Kitchen]]
|donation at your will
|not decided yet
|-
|Day 1
|16:00
|120
|[[session:vegan_replacements|Vegan replacements]]
|workshop
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|Martin
|-
|Day 1
|18:00
|60
|[[session:hemp_tea_infused_oil_hemp_Seeds|Tasting legal hemp: Tea, infused oil, hemp seeds]]
|informal meetup
|n/a
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|jglauche
|-
|Day 1
|19:00
|
|FHB +alt33c3 dinner feast
|social dinner
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue II.]]
|donation at your will
|not decided yet
|-
|Day 1
|19:30
|120
|[[Caffeinated Sherbet]]
|workshop
|≈ 5 in parallel, 35 in total
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|[https://events.ccc.de/congress/2016/wiki/User:Schmittlauch Schmittlauch]
|-
|Day 1
|20:30
|120-180
|[[Off_flavours_33c3|Off-flavours in homebrewed beer]]
|tasting
|10 + 10 (Hamburgians)
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue II.]]
|donation at your will
|[[User:Ofosos|Ofosos]]
|-
|Day 1
|22:00
|120
|[[whisky_tasting|Whisky tasting event]]
|tasting
|30
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will *or* bring your own bottle
|[[User:Algoldor|Algoldor]] and [[User:Bigmac|Bigmac]]
|-
|Day 2
|14:00
|120-180
|[[Homebrewing_33c3|Introduction to homebrewing beer]]
|hands on workshop
|15
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|[[User:Ofosos|Ofosos]]
|-
|Day 2
|14:00
|120
|[[Kefir_making_33c3|Kefir Making]]
|hands on workshop
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue II.]]
|donation at your will
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|16:00
|
|FHB + Alt33c3 dinner preparation
|hands on workshop
|6
|FHB assembly
|[[Fhb_section_33c3#Experimental_Kitchen|Experimental Kitchen]]
|donation at your will
|not decided yet
|-
|Day 2
|16:00
|60
|[[making_St_Marcellin_cheese_33c3|Making Saint Marcellin cheese]]
|tasting and howto
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue II.]]
|donation at your will
|Machtelt
|-
|Day 2
|17:00
|60
|[[Herbal_brewing_33c3|Herbal brewing]]
|informal meetup
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|[[User:Ofosos|ofosos]]
|-
|Day 2
|19:00
|
|FHB + Alt33c3 dinner feast
|social dinner
|20
|FHB assembly
|Alt33c3 venue
|donation at your will
|not decided yet
|-
|Day 2
|20:00
|240, open end
|[[reserved|reserved]]
|tasting
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue I.]]
|donation at your will
|[[User:Ofosos|Ofosos]]
|-
|Day 2
|20:30
|120-240
|[[Beer_tasting_33c3|Tasting homebrewed and commercial beers]]
|tasting
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue II.]]
|donation at your will
|[[User:Ofosos|Ofosos]]
|-
|Day 3
|10:00
|90
|[[reserved|reserved]]
|hands on workshop
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|[[User:Ofosos|Ofosos]]
|-
|Day 3
|14:00
|120
|[[Kombucha_is_easy_33c3|Kombucha is Easy!]]
|hands on workshop
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|16:00
|
|FHB +ALt33c3 dinner preparation
|hands on workshop
|6
|FHB assembly
|[[Fhb_section_33c3#Experimental_Kitchen|Experimental Kitchen]]
|donation at your will
|not decided yet
|-
|Day 3
|16:00
|90-120
|[[how_to_distill_33c3|How to distill without going blind]]
|hands on workshop
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will. bring shot glass.
|Machtelt
|-
|Day 3
|19:00
|90
|[[cheese_rendezvous_33c3|FHB Cheese Tasting Rendezvous-Session I.]]
|tasting event
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue II.]]
|donation at your will
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|19:00
|
|FHB + Alt33c3 dinner feast
|social dinner
|20
|FHB assembly
|Alt33c3 Venue
|donation at your will
|not decided yet
|-
|Day 3
|20:30
|90
|[[cheese_rendezvous_33c3|FHB Cheese Tasting Rendezvous-Session II.]]
|tasting event
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue II.]]
|donation at your will
|not decided yet
|-
|Day 3
|20:30
|120
|[[Cider_flows_33c3|Cider Flows, Sunlight in the Bottle]]
|tasting event
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|22:00
|90
|[[cheese_rendezvous_33c3|FHB Cheese Tasting Rendezvous-Session III.]]
|tasting event
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue II.]]
|donation at your will
|not decided yet
|}

===[[General_notes33c3|General Notes]]===

Here you can find variety of things, some of them are really important.

Event:2015/12/27 32C3

2015-12-27T12:38:51Z

Jglauche:

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at '''[http://www.centrosociale.de/hinfinden Centro Sociale]''' which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

Event:2015/12/27 32C3

2015-12-27T12:37:09Z

Jglauche:

Welcome to the Food Hacking Base at 32c3!

NOTE! THIS YEAR WE CAN NOT HANDLE AND HAND OUT FOOD&DRINKS AT THE CONGRESS BUILDING (CCH)! We are going to do a lots of cool stuff anyway, our traditional (and new) food&drink events will be held at [http://www.centrosociale.de/hinfinden Centro Sociale] which is 23 min of walk. We hope to see you at both of our spots again, we will do our best to enjoy in a creative way!

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!

==Location/Contact==

We are not sure about our assembly location, once we get the spot we will post it here. Our food&drink events will be run at Centro Sociale which is around 23 min of walk from congress building. We will try to have transport option for people with disabilities.

You can call us during the event on our dect phone.

FHB0 (3420)
==Goals==

Coming together again interlinking people who are into food, beverage and bio hacking and most of all having a good time! As usually we will focus on learning, teaching and experimenting. This year we are not allowed to establish our experimental kitchen and workshop venue as we did at previous congresses so we are now looking for alternative activities in the congress building (CCH) and at Centro Sociale we will run our practical activities like workshops, tastings etc. We hope that Biolab will be allowed directly at the spot we are not sure yet. You can join our workshops, give some if you like, or just come, have a chat, check out what we are up to and relax before your next presentation …
Crowdsourcing Campaign

As before we are running a campaign to gather funds from hacker community to make this and other projects in 2016 happen.

Support Us! Our crowd sourcing campaign is on, please make our presence at 32c3 happen by supporting us, thank you!
==Guidelines==

“Be excellent to each other” is our long term moto, Be sensitive about the follow foodhackers around you, keeping them safe from your experimental frenzy and give them your ear if they need it. Keep in mind that it is the community which matters and you are it's part. Be happy we are always trying to create harmonic environment where ever we go :-).
FHB Sections

Here we will share out ideas how we should design our place at 32c3, so far no suggestions yet, should be changed within next few weeks before 20/11 for sure.
==Budget==

As usually we look for an independent funding so if you want to see our projects happen please do chip in (for more information how to support go to Food Hacking Base/Support Us)! Here Under the budget section is an overview of how much is needed by financial means and for what. The goal is to rise around €2500 before and during the whole event to keep in plus numbers having also bit of resources for activities in 2016.
==Foodhackingbase/Workshops==

Serving as a hub sharing knowledge and experience both practically and theoretically is what we are after. We will need to coordinate well this year because practical food&drink related workshops will need take place out of CCH building (in Centro Sociale, the rest at the fhb assembly at the CCH. You can come and join us learning how to make beer, realizing that brewing your kombucha is easy or make some cosmetics ... Cheese rendezvous will be there to broaden your horizons and many others. Experimental incubator, recipe sharing and other will be at CCH. All donation based no one turned away for luck of funds, just check it out!
==Projects==

These activities are centered around certain topic like for example brewing, or building an experimental incubator and are going to include workshops, talks and gatherings and will go on during the congress. As in the years before experimental incubator building and prototyping will be on, so will be fermentations etc.
==Gear, Tools and Ingredients==

This year we are not allowed to build Experimental Kitchen and other facilities. We are now deciding if to bring our kitchen and make it happen at Centro Sociele or if we bring bits and pieces from variety of sources and build up our kitchen for 32c3 at Centro from that. That is the reason why our "wish list" is quite short and is likely to stay like that for this event - don't worry you will have your chance to do some reading at future events. (no chobies)
List of all FHB events

Mrmcd2015/Workshops/Deine Selbstgemachte Hautcreme

2015-08-31T16:03:02Z

Jglauche:

''This workshop is planned to be held in German, English participants are welcome too''

Hautcremes werden verwendet um der Haut Feuchtigkeit zu geben, sie weicher zu machen und sie zu beschützen. Sie helfen bei trockener Haut, Ausschlägen, nach Sonennbrand und bei kalten Wetter.

Eine einfache Creme ist eine Mixtur aus Ölen (wie sie z.B. in der Küche verwendet werden), Wasser, Emulgatoren und Konservierungsmittel. Mit diesen Zutaten lässt sich eine Hautcreme zu Hause rühren.

Alle TeilnehmerInnen werden ihre eigene Creme herstellen, personalisieren und nach Hause mitnehmen!

Der Workshop ist spendenfinanziert. Um eine Spende von 15€ wird gebeten, um die Kosten der Zutaten und der Geräte zu decken.

== Datum und Uhrzeit ==

Der Workshop wird zweimal in der FoodHackingBase stattfinden, am:

'''* Samstag den 5.9 um 16-18 Uhr'''

'''* Sonntag den 6.9 um 13-15 Uhr'''

''English version:''

Skin creams are used to moisturize, soften and protect the skin. They help with dry skin, rashes, sunburns and cold weather.

A simple skin cream is a mixture of oils, water, emulsifiers and a preservatives. With those key ingredients, anyone can make a cream at home. On top of that, there is a number of ingredients that can be used to personalize these creams. The workshop will cover various ingredients starting with basics and building on that. Each participant will make their own cream and get to take a jar of it home with them. This workshop is donation based. Please donate €15 to help us cover the costs of ingredients and hardware needed in the workshop.