Food Hacking Base - User contributions [en]

34c3 cheese rendez-vous

2017-12-22T05:03:19Z

Kliment:

[https://dudle.inf.tu-dresden.de/cheeseone34c3/ To secure spot on the Session one please sign in here].

[https://dudle.inf.tu-dresden.de/cheesetwo34c3/ To secure spot on the Session two please sign in here].

[[Image:Camembert_monster_face_fiesta_celin_faa13122016.jpg|thumb|right|"The Camembert Monster!"]]
[[Image:Morceau_de_Roquefort_Coulet.jpg|thumb|right|Roquefort]]

The cheese lovers already know, this is a must. Cultivated through event to event you will feel like in a stinky heaven! The "cheese tasting train" delivering the samples to you will be there so do not worry, no extra moves needed ...

Each session is open to 20 people max, please do sign in advance, you can just show up before the event, we will keep some walk in spots but do not relay on it, this is one of ours most popular events. If you can bring some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine etc that would be great. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name would come handy too, check the table below and add it if you can.

As our other events it is donation based event, no one turned away for lack of funds. If you can afford it, please do chip in we are talking about few hundreds eu here in ingredient cost (all paid in advance). FHB will be getting the base selection of high quality cheeses with other samples surrounding, plus some basic condiments. Note that due to the interest in previous years we are going to run three sessions each one hour and half long.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present for sure but keep in mind that good half of the cheeses will be not listed here (before the event), they will just appear and they are worth of your attention!

===List of cheeses===

{|class="wikitable sortable"
!Cheese name
!Amount
!Type of milk
!Origin
!Person bringing it
!Note
|-
|[https://fr.wikipedia.org/wiki/Camembert_%28fromage%29 Camembert] de Normandie
|750 g
|raw cow milk
|[https://en.wikipedia.org/wiki/Normandy Normandie], [https://en.wikipedia.org/wiki/Cotentin_Peninsula Cotentin]
|[[User:Algoldor|Algoldor]]
|local, high quality, organic, well aged
|-
|Tête de Moine
|400 g
|unpasteurized whole cow's milk
|Bellelay, Switzerland
|[[User:Bigmac|bigmac]]
|https://en.wikipedia.org/wiki/Tête_de_Moine
|-
|'Grand cru' old dutch goat cheese
|300 g
|goat milk
|Netherlands
|[[User:Bigmac|bigmac]]
|hard goat cheese, gouda style
|-
|'Forgotten' goat cheese
|300 g
|goat milk
|Netherlands
|[[User:Bigmac|bigmac]]
|4 year old hard goat cheese, gouda style
|-
|'over-aged' gouda
|300 g
|cow milk
|Netherlands
|[[User:Bigmac|bigmac]]
|100 week old dutch cheese
|-
|'truffel and mushroom' gouda
|300 g
|cow milk
|Netherlands
|[[User:Bigmac|bigmac]]
|mild dutch cheese with summer truffel and other mushrooms
|-
|Murcia al vino
|117 g
|goat milk
|Spain
|[[User:Bigmac|bigmac]]
|aged in wine
|-
|Camembert filled with truffle cream
|300 g
|cow milk
|France
|[[User:Bigmac|bigmac]]
|Filled after ripening
|-
|Shopshire blue
|200 g
|cow milk
|England
|[[User:Bigmac|bigmac]]
|blue veined cheddar
|-
|Morbier
|200 g
|cow milk
|France
|[[User:Bigmac|bigmac]]
|firm farmers cheese with ash vein https://en.wikipedia.org/wiki/Morbier_cheese
|-
|Couronne cendree
|200 g
|raw goat milk
|France
|[[User:Bigmac|bigmac]]
|coated in ashes of vines
|-
|Testun Al Barolo
|200 g
|sheep and cow milk
|Italy
|[[User:Bigmac|bigmac]]
|aged in Barolo grape mush
|-
|Black truffle Pecorino
|200 g
|ewe's milk (sheep)
|Sicily, Italy
|[[User:Bigmac|bigmac]]
|Pecorino laced with truffel
|-
|Roquefort
|500 g
|sheep milk
|[https://en.wikipedia.org/wiki/Roquefort-sur-Soulzon Roquefort sur Soulzon], [https://en.wikipedia.org/wiki/Aveyron Aveyron], France
|[[User:Algoldor|Algoldor]]
|high quality roquefort bought in France
|-
|
|
|
|
|
|
|-
|}

Don't forget - reserve yourself a seat for the tasting - buy the cheese perk in our crowd funding campaign!
https://foodhackingbase.org/wiki/Crowdsourcing_fhb34c3

[[Category:34c3]]

Recipe:Test

2017-01-02T19:19:45Z

Kliment: Blanked the page

Recipe:Test

2017-01-02T19:18:47Z

Kliment: Created page with "On construction Category:Baked"

On construction

[[Category:Baked]]

Recipe:Vegetarian Patties

2017-01-02T19:11:39Z

Kliment: Undo revision 1676 by Kliment (talk)

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

2017-01-02T19:10:09Z

Kliment:

Cheese rendezvous 33c3

2016-12-26T20:36:44Z

Kliment:

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

Please sign in using the links below to participate in this tasting event, spots are limited, first come, first served.

[https://dudle.inf.tu-dresden.de/Cheese_rendezvous_33c3/ Session 1, Day 3, 19:00h ]

[https://dudle.inf.tu-dresden.de/Cheese_rendezvous_33c3s2/ Session 2, Day 3, 20:30h ]

[https://dudle.inf.tu-dresden.de/Cheese_rendezvous_33c3s3/ Session 3, Day 3, 22:00h ]

If you love cheese this event is must, long story short. This is our cheese tasting paradise, cultivated through event to event and yes we should have again "cheese tasting train" taking around our samples, fingers crossed (or rather dipped in lazily running aged camembert :-))!

Each session is open to 20 people max, please do sign in advance, you can just show up before the event but if we are very likely going to be full for t his one. If you can bring some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine etc that would be great. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name would come handy too. The best would be of course to add short description to our wiki (please check the sample). This event is donation based no one turned away for lack of funds. If you can afford it, please do chip in we are talking about few hundreds eu here in ingredient cost (all paid in advance) ... FHB will be getting the main high quality cheeses to put together the basic selection with other samples surrounding it and some basic condiments. Note that due to the interest in previous years we are going to run three sessions each one hour and half long.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

[https://events.ccc.de/congress/2016/wiki/Session:FHB_Cheese_Rendezvous_33c3 Link to official Self Organized Session at 33c3 wiki]

'''List of possible candidates'''

* [https://en.wikipedia.org/wiki/Sainte-Maure_de_Touraine Saint Maure, goat cheese with black mold]
* [https://en.wikipedia.org/wiki/Selles-sur-Cher_cheese Selles Sur Cher] another possibility from Normandie
* [https://en.wikipedia.org/wiki/Livarot_cheese Livarot] is definitely on the list ... (again Normandie)
* [https://en.wikipedia.org/wiki/Pont-l'%C3%89v%C3%AAque_cheese Pont-l'Évêque], France, Basse-Normandie, Pont-l'Évêque, cow milk
* [https://en.wikipedia.org/wiki/Scamorza Scamorza Affumicata], Italy, cow milk, smoked

33c3

2016-12-18T09:39:42Z

Kliment:

[[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 relay 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 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 dinner preparation
|hands on workshop
|6
|FHB assembly
|Experimental Kitchen
|donation at your will
|not decided yet
|-
|Day 0
|19:00
|
|FHB dinner feast
|social dinner
|20
|FHB assembly
|Workshop Venue 2
|donation at your will
|not decided yet
|-
|Day 1
|14:00
|
|[[Tempeh_making_33c3|Introduction to Soy Bean Fermentation - Tempeh Making]]
|hands on workshop
|20
|FHB assembly
|Workshop Venue 1
|donation at your will
|[[User:Algoldor|Algoldor]]
|-
|Day 1
|19:30
|
|[[Caffeinated Sherbet]]
|workshop
|20
|FHB assembly
|Workshop Venue 1
|donation at your will
|[https://events.ccc.de/congress/2016/wiki/User:Schmittlauch Schmittlauch]
|-
|Day 1
|20:30
|
|[[Off_flavours_33c3|Off-flavours in homebrewed beer]]
|tasting
|10 + 10 (Hamburgians)
|FHB assembly
|Workshop Venue 2
|donation at your will
|[[User:Ofosos|Ofosos]]
|-
|Day 2
|14:00
|
|[[Homebrewing_33c3|Introduction to homebrewing beer]]
|hands on workshop
|20
|FHB assembly
|Workshop Venue 1
|donation at your will
|[[User:Ofosos|Ofosos]]
|-
|Day 2
|14:00
|
|[[Kefir_making_33c3|Kefir Making]]
|hands on workshop
|20
|FHB assembly
|Workshop Venue 2
|donation at your will
|[[User:Algoldor|Algoldor]]
|-
|Day 2
|17:00
|
|[[Herbal_brewing_33c3|Herbal brewing]]
|informal meetup
|20
|FHB assembly
|Workshop Venue 1
|donation at your will
|[[User:Ofosos|ofosos]]
|-
|Day 2
|20:30
|
|[[Beer_tasting_33c3|Tasting homebrewed and commercial beers]]
|tasting
|20
|FHB assembly
|Workshop Venue 2
|donation at your will
|[[User:Ofosos|Ofosos]]
|-
|Day 3
|14:00
|
|[[Kombucha_is_easy_33c3|Kombucha is Easy!]]
|hands on workshop
|20
|FHB assembly
|Workshop Venue 1
|donation at your will
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|19:00
|
|[[cheese_rendezvous_33c3|FHB Cheese Tasting Rendezvous-Session I.]]
|tasting event
|20
|FHB assembly
|Workshop Venue 2
|donation at your will
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|20:30
|
|[[cheese_rendezvous_33c3|FHB Cheese Tasting Rendezvous-Session II.]]
|tasting event
|20
|FHB assembly
|Workshop Venue 2
|donation at your will
|not decided yet
|-
|Day 3
|20:30
|
|[[Cider_flows_33c3|Cider Flows, Sunlight in the Bottle]]
|tasting event
|20
|FHB assembly
|Workshop Venue 1.
|donation at your will
|[[User:Algoldor|Algoldor]]
|-
|Day 3
|22:00
|
|[[cheese_rendezvous_33c3|FHB Cheese Tasting Rendezvous-Session III.]]
|tasting event
|20
|FHB assembly
|Workshop Venue 2
|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:2016/12/29 33C3

2016-12-15T11:38:54Z

Kliment: Redirected page to 33c3

#REDIRECT [[33c3]]

Event:2016/12/30 33C3

2016-12-15T11:38:48Z

Kliment: Redirected page to 33c3

#REDIRECT [[33c3]]

Event:2016/12/28 33C3

2016-12-15T11:38:16Z

Kliment: Redirected page to 33c3

#REDIRECT [[33c3]]

Event:2016/12/27 33C3

2016-12-15T11:36:09Z

Kliment:

All info about this event at [[33c3]]

Event:2016/12/28 33C3

2016-12-15T11:34:25Z

Kliment: Created page with "Test"

Test

Event:2016/12/27 33C3

2016-12-15T11:21:26Z

Kliment: Redirected page to 33c3

#REDIRECT [[33c3]]

Cheese rendezvous 33c3

2016-12-15T11:06:14Z

Kliment:

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

Please sign in using the links below to participate in this tasting event, spots are limited, first come, first served.

[https://dudle.inf.tu-dresden.de/Cheese_rendezvous_33c3/ Session 1, Day 3, 19:00h ]

[https://dudle.inf.tu-dresden.de/Cheese_rendezvous_33c3s2/ Session 2, Day 3, 20:30h ]

[https://dudle.inf.tu-dresden.de/Cheese_rendezvous_33c3s3/ Session 3, Day 3, 22:00h ]

If you love cheese this event is must, long story short. This is our cheese tasting paradise, cultivated through event to event and yes we should have again "cheese tasting train" taking around our samples, fingers crossed (or rather dipped in lazily running aged camembert :-))!

Each session is open to 20 people max, please do sign in advance, you can just show up before the event but if we are very likely going to be full for t his one. If you can bring some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine etc that would be great. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name would come handy too. The best would be of course to add short description to our wiki (please check the sample). This event is donation based no one turned away for lack of funds. If you can afford it, please do chip in we are talking about few hundreds eu here in ingredient cost (all paid in advance) ... FHB will be getting the main high quality cheeses to put together the basic selection with other samples surrounding it and some basic condiments. Note that due to the interest in previous years we are going to run three sessions each one hour and half long.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!

List of possible candidates

[http://www.cheesemaking.com/images/recipes/42StMaure/Pics/pic04.jpg Saint Maure, goat cheese with black mold], [http://www.cheesemaking.com/images/recipes/42StMaure/Pics/pic70.jpg another picture here]

Cheese rendezvous 33c3

2016-12-15T10:59:04Z

Kliment:

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

Please sign in using the links below to participate in this tasting event, spots are limited, first come, first served.
[https://dudle.inf.tu-dresden.de/Cheese_rendezvous_33c3/ Session 1, Day 3, 19:00h ]
[https://dudle.inf.tu-dresden.de/Cheese_rendezvous_33c3s2/ Session 1, Day 3, 20:30h ]

If you love cheese this event is must, long story short. This is our cheese tasting paradise, cultivated through event to event and yes we should have again "cheese tasting train" taking around our samples, fingers crossed (or rather dipped in lazily running aged camembert :-))!

Each session is open to 20 people max, please do sign in advance, you can just show up before the event but if we are very likely going to be full for t his one. If you can bring some specific local or extraordinary cheese/s or other related condiments like sun dried tomatoes, good quality olives, mustards, wine etc that would be great. If you are bringing cheese please do label it well with at least it's name and type of milk used, your nick or name would come handy too. The best would be of course to add short description to our wiki (please check the sample). This event is donation based no one turned away for lack of funds. If you can afford it, please do chip in we are talking about few hundreds eu here in ingredient cost (all paid in advance) ... FHB will be getting the main high quality cheeses to put together the basic selection with other samples surrounding it and some basic condiments. Note that due to the interest in previous years we are going to run three sessions each one hour and half long.

So lets meet all together again enjoying these lovely creations! Here you can find cheeses which are going to be present, please do add your ones and keep in mind that good half of the cheeses will be not listed here, they will just appear and they are worth of your attention!