Food Hacking Base - User contributions [en]

Recipe:Fresh Cheese Boursin Style

2018-01-09T11:25:53Z

Machtelt: /* How to make the cheese */

This is a cheese made without rennet. Instead, it uses yoghurt culture (or kefir).

==What you need:==

===Ingredients===
* Two liters of fresh milk
* 4 tablespoons of fresh full mlk yoghurt
* two cloves of garlic
* seasalt
* pepper
* fresh chives (schnittlauch)
* parsley
* or any type of seasoning you like: sweet pepper powder, herbes de provence, ...

===Materials===
* Big bowl that can go into the oven
* oven
* bowl to contain dripping whey
* tablespoon
* wooden spoon
* kitchen towel (cloth, not paper)
* cheese linen

==How to make the cheese==
* Day 0: stir the yoghurt into the milk. Cover with a wet kitchen towel and leave to stand for two days in a warm spot (25-35 degrees). I put mine on the boiler of the central heating. After two days, a sort of crust will have formed. If it looks a bit like the battered face of the moon, that is normal. Don't be alarmed if any molds show up.
* Day 2: Preheat the oven to 110 degrees Celsius. Put the bowl with the milk into the oven for 30 minutes.
* Poor the contents of the bowl into a cheesecloth that you put over a second bowl. Leave to drip for 12 hours or overnight in a cool place.
* Day 3: Season the cheese to taste with the herbs. You might use sweet bell pepper powder instead, or hot pepper, or whatever takes your fancy. You can eat the cheese now, in its creamy form, or proceed to the next step if you want it a bit more crumbly.
* Day 4:
* Take a clean, dry kitchen towel. Fold it in half. Shape your cheese into a disk, put a few fresh rosemary twigs on top. Put it onto the towel, then fold the towel over and around the cheese. Put the parcel between two plates and leave the towel to absorb more whey during 12 hours. This step can be a bit messy, make sure the towel does not hang over the plate or your fridge will be a bit wet. Then take the cheese out of the towel and it into an airtight container. It will keep for two weeks in the fridge.

Use the whey for baking bread, or as a soup base. Don't throw it away, it contains lots of nutrients!

[[Category:Ferments]]

Recipe:Cider

2016-12-25T21:38:03Z

Machtelt: /* What you need */

Cider is really easy, apples just want to ferment.

==What you need==
* Apple juice. Lots.
* Some white wine yeast or cider yeast, about 3 teaspoons per 20 liters of juice.
* 1 kg of sugar per 20 liters of juice.
* 2 Fermenting vessels.
* A water lock.
* Bottles, corks, muzzles.
* Sanitizer, such as Chemi Pro Oxi.

==How to make your cider==
Check instructions on your yeast package, you might have to make a starter first. Sanitize your fermenting vessel.

Mix everything in the fermenting vessel. Fermentation should start within a couple of hours. Put in a relatively cool place. Forget about it for about 2-3 months.

Then sanitize your second fermenting vessel. Siphon the cider into it, taking care to leave dead yeast on the bottom of the first one. Wait until the cider becomes clear, i.e. translucent, not hazy any more. This might take another month or so, doesn't matter if you leave it a bit longer.

Bottle your cider, taking care again to leave the depot of dead yeast in the fermenting vessel. If you want a sparkly cider, prime it with 4g/l of sugar and 1 g of yeast per 20 liters of liquid. Do this in a bucket or so on the total amount, don't do priming individual bottles as this is a sure recipe for explosion.
Leave it for about one month before drinking.

Recipe:Cider

2016-12-25T21:37:42Z

Machtelt: Created page with "Cider is really easy, apples just want to ferment. ==What you need== * Apple juice. Lots. * Some white wine yeast or cider yeast, about 3 teaspoon per 20 liters of juice. * ..."

Cider is really easy, apples just want to ferment.

==What you need==
* Apple juice. Lots.
* Some white wine yeast or cider yeast, about 3 teaspoon per 20 liters of juice.
* 1 kg of sugar per 20 liters of juice.
* 2 Fermenting vessels.
* A water lock.
* Bottles, corks, muzzles.
* Sanitizer, such as Chemi Pro Oxi.

==How to make your cider==
Check instructions on your yeast package, you might have to make a starter first. Sanitize your fermenting vessel.

Mix everything in the fermenting vessel. Fermentation should start within a couple of hours. Put in a relatively cool place. Forget about it for about 2-3 months.

Then sanitize your second fermenting vessel. Siphon the cider into it, taking care to leave dead yeast on the bottom of the first one. Wait until the cider becomes clear, i.e. translucent, not hazy any more. This might take another month or so, doesn't matter if you leave it a bit longer.

Bottle your cider, taking care again to leave the depot of dead yeast in the fermenting vessel. If you want a sparkly cider, prime it with 4g/l of sugar and 1 g of yeast per 20 liters of liquid. Do this in a bucket or so on the total amount, don't do priming individual bottles as this is a sure recipe for explosion.
Leave it for about one month before drinking.

Recipe:Sourdough Starter

2016-12-24T17:08:16Z

Machtelt: /* Startup */

Wild yeast is floating around in the air everywhere. You just need to catch it. This is how to do exactly that.

==What you need:==

===Ingredients===
* flour, preferably whole as this works sooner.
* warm water

===Materials===
* Big bowl
* whisk
* container that can be closed with a lid

==How to make the starter==
===Startup===
In the bowl, beat a glass of water and 150g flour for about 10 minutes (you can use the mixer) to get a lot of air mixed with it. The more you whisk it, the more yeast spores will enter the starter. Put in the container and put on the lid, leave in a fairly warm spot until it starts fermenting. That's it!

Sometimes fermentation will already be visible after a couple of hours, sometimes it will take until the next day or even the day after that. Don't worry, it will get there.

===Feeding===
* First feeding: when fermentation becomes visible, mix in another 150 g of flour and 250 ml of warm water. Leave it for a day or so in a fairly warm spot. Get used to the smell. This is the smell of your yeast. It will evolve over time.
* Subsequent daily feedings: discard half of the batter, replace with 150g of flour and 250 ml of cold water. Do this at least 5 times before you actually use the starter for baking.

===Maintenance===
* If you are going to bake every day, use half of the starter to make bread, keep on feeding the other half like the days before.
* If you are not baking every day, the starter can go into the fridge for a week without being fed. Before using it for baking, take it out of the fridge, feed it and let it become really active.
* Add more flour to make it into a stiff dough and you only need to feed it every 3-4 days. To feed it, discard half (bake with it), add water and flour again.

==How to use your starter for baking==
* The night before, make the "sponge": to 500g of flour, add 600 ml warm water and a good laddle of your starter. Beat it for a while, cover and leave overnight.
* Next day, add 600g of flour and 20-25g of salt, knead through until smooth and springy and leave to rise for an hour. Knead, leave to rise 2-3 more times. Form into loaves, leave to rise again and bake as normal.

Recipe:Sourdough Starter

2016-12-24T17:07:46Z

Machtelt: /* Ingredients */

Wild yeast is floating around in the air everywhere. You just need to catch it. This is how to do exactly that.

==What you need:==

===Ingredients===
* flour, preferably whole as this works sooner.
* warm water

===Materials===
* Big bowl
* whisk
* container that can be closed with a lid

==How to make the starter==
===Startup===
In the bowl, beat water and flour for about 10 minutes (you can use the mixer) to get a lot of air mixed with it. The more you whisk it, the more yeast spores will enter the starter. Put in the container and put on the lid, leave in a fairly warm spot until it starts fermenting. That's it!

Sometimes fermentation will already be visible after a couple of hours, sometimes it will take until the next day or even the day after that. Don't worry, it will get there.

===Feeding===
* First feeding: when fermentation becomes visible, mix in another 150 g of flour and 250 ml of warm water. Leave it for a day or so in a fairly warm spot. Get used to the smell. This is the smell of your yeast. It will evolve over time.
* Subsequent daily feedings: discard half of the batter, replace with 150g of flour and 250 ml of cold water. Do this at least 5 times before you actually use the starter for baking.

===Maintenance===
* If you are going to bake every day, use half of the starter to make bread, keep on feeding the other half like the days before.
* If you are not baking every day, the starter can go into the fridge for a week without being fed. Before using it for baking, take it out of the fridge, feed it and let it become really active.
* Add more flour to make it into a stiff dough and you only need to feed it every 3-4 days. To feed it, discard half (bake with it), add water and flour again.

==How to use your starter for baking==
* The night before, make the "sponge": to 500g of flour, add 600 ml warm water and a good laddle of your starter. Beat it for a while, cover and leave overnight.
* Next day, add 600g of flour and 20-25g of salt, knead through until smooth and springy and leave to rise for an hour. Knead, leave to rise 2-3 more times. Form into loaves, leave to rise again and bake as normal.

Recipe:Sourdough Starter

2016-12-24T17:05:50Z

Machtelt: Created page with "Wild yeast is floating around in the air everywhere. You just need to catch it. This is how to do exactly that. ==What you need:== ===Ingredients=== * flour, preferably wh..."

Wild yeast is floating around in the air everywhere. You just need to catch it. This is how to do exactly that.

==What you need:==

===Ingredients===
* flour, preferably whole as this works sooner.
* a glass of warm water (+/- 250ml)

===Materials===
* Big bowl
* whisk
* container that can be closed with a lid

==How to make the starter==
===Startup===
In the bowl, beat water and flour for about 10 minutes (you can use the mixer) to get a lot of air mixed with it. The more you whisk it, the more yeast spores will enter the starter. Put in the container and put on the lid, leave in a fairly warm spot until it starts fermenting. That's it!

Sometimes fermentation will already be visible after a couple of hours, sometimes it will take until the next day or even the day after that. Don't worry, it will get there.

===Feeding===
* First feeding: when fermentation becomes visible, mix in another 150 g of flour and 250 ml of warm water. Leave it for a day or so in a fairly warm spot. Get used to the smell. This is the smell of your yeast. It will evolve over time.
* Subsequent daily feedings: discard half of the batter, replace with 150g of flour and 250 ml of cold water. Do this at least 5 times before you actually use the starter for baking.

===Maintenance===
* If you are going to bake every day, use half of the starter to make bread, keep on feeding the other half like the days before.
* If you are not baking every day, the starter can go into the fridge for a week without being fed. Before using it for baking, take it out of the fridge, feed it and let it become really active.
* Add more flour to make it into a stiff dough and you only need to feed it every 3-4 days. To feed it, discard half (bake with it), add water and flour again.

==How to use your starter for baking==
* The night before, make the "sponge": to 500g of flour, add 600 ml warm water and a good laddle of your starter. Beat it for a while, cover and leave overnight.
* Next day, add 600g of flour and 20-25g of salt, knead through until smooth and springy and leave to rise for an hour. Knead, leave to rise 2-3 more times. Form into loaves, leave to rise again and bake as normal.

Recipe:Fresh Cheese Boursin Style

2016-12-24T16:42:58Z

Machtelt:

This is a cheese made without rennet. Instead, it uses yoghurt culture (or kefir).

==What you need:==

===Ingredients===
* Two liters of fresh milk
* 4 tablespoons of fresh full mlk yoghurt
* two cloves of garlic
* seasalt
* pepper
* fresh chives (schnittlauch)
* parsley
* or any type of seasoning you like: sweet pepper powder, herbes de provence, ...

===Materials===
* Big bowl that can go into the oven
* oven
* bowl to contain dripping whey
* tablespoon
* wooden spoon
* kitchen towel (cloth, not paper)
* cheese linen

==How to make the cheese==
* Day 1: stir the yoghurt into the milk. Cover with a wet kitchen towel and leave to stand for two days in a warm spot (25-35 degrees). After two days, a sort of crust will have formed, it looks a bit like the battered face of the moon, that is normal.
* Day 3: Preheat the oven to 110 degrees Celsius. Put the bowl with the milk into the oven for 30 minutes.
* Poor the contents of the bowl into a cheesecloth that you put over a second bowl. Leave to drip for 12 hours or overnight in a cool place.
* Day 4: Season the cheese to taste with the herbs. You might use sweet bell pepper powder instead, or hot pepper, or whatever takes your fancy. You can eat the cheese now, in its creemy form, or proceed to the next step if you want it a bit more crumbly.
* Take a clean, dry kitche towel. Fold it in half. Shape your cheese into a disk, put a few fresh semary twigs on top. Put it onto the towel, then fold the towel over and around the cheese. Put the parcel between two plates and leave the towel to absorb more whey during 12 hours. Then put your cheese into an airtight container. It will keep for two weeks in the fridge.

[[Category:Ferments]]

Recipe:French Cheese St Marcellin Style

2016-12-24T16:41:59Z

Machtelt: /* How to make the cheese */

This is a cheese made without rennet. Instead, we use yoghurt. It also helps to add a bit of the mouldy crust of any camembert style cheese you happen to have laying around.

==What you need:==

===Ingredients===
* a couple of liters of fresh milk (works with milk from the fresh-dept of the supermarket, but directly from the cow is always better as it contains all the stuff you need to turn it into cheese).
* some yoghurt
* some salt
* a knife point of geotrichum candidum (optional) or peel of white mouldy cheese.

===Materials===
* Big bowl
* bowl to contain dripping whey
* tablespoon
* kitchen towel (cloth, not paper) or cheese linen
* mason jars

==How to make the cheese==
* Day 1: stir the yoghurt, the salt (about 1% of total weight of milk) and the mould in the milk. Put in a relatively warm spot. Mine goes on the boiler of the central heating.
* Day 2: wait.
* Day 3: wait.
* Day 4: check the surface of the milk. If it starts to go all cringly, proceed. If it only shows some circles of white mould, wait a day longer. Lay your towel or cheese cloth into a large boil, tip everything in it. Leave to drip for a day or two in a relatively cool place (+/- 15 degrees celsius).
* By day 6 or so you should start to smell your cheese. It will also have gone mouldy. That's ok, it's what we're after. Put the cheese into one or more jars, fill them up for about 2/3. Leave the lid open for a couple of days and put them in a relatively cool place (15 degrees or so), until you see mould forming on the surface.
* Day 9 or so: When the surface of the cheese has a soft coating of mold, put the lids on the jars and leave to ripen 2-3-4 weeks in the fridge.

Recipe:French Cheese St Marcellin Style

2016-12-24T16:41:24Z

Machtelt: /* What you need: */

This is a cheese made without rennet. Instead, we use yoghurt. It also helps to add a bit of the mouldy crust of any camembert style cheese you happen to have laying around.

==What you need:==

===Ingredients===
* a couple of liters of fresh milk (works with milk from the fresh-dept of the supermarket, but directly from the cow is always better as it contains all the stuff you need to turn it into cheese).
* some yoghurt
* some salt
* a knife point of geotrichum candidum (optional) or peel of white mouldy cheese.

===Materials===
* Big bowl
* bowl to contain dripping whey
* tablespoon
* kitchen towel (cloth, not paper) or cheese linen
* mason jars

==How to make the cheese==
* Day 1: stir the yoghurt, the salt (about 1% of total weight of milk) and the mould in the milk. Put in a relatively warm spot. Mine goes on the boiler of the central heating.
* Day 2: wait.
* Day 3: wait.
* Day 4: check the surface of the milk. If it starts to go all cringly, proceed. If it only shows some circles of white mould, wait a day longer. Lay your towel or cheese cloth into a large boil, tip everything in it. Leave to drip for a day or two in a relatively cool place (+/- 15 degrees celsius).
* By day 6 or so you should start to smell your cheese. It will also have gone mouldy. That's ok, it's what we're after.
* Put the cheese into one or more jars, fill them up for about 2/3. Leave the lid open for a couple of days and put them in a relatively cool place (15 degrees or so), until you see mould forming on the surface.
* When the surface of the cheese has a soft coating of mold, put the lids on the jars and leave to ripen 2-3-4 weeks in the fridge.

Recipe:French Cheese St Marcellin Style

2016-12-24T16:40:25Z

Machtelt: Created page with "This is a cheese made without rennet. Instead, we use yoghurt. It also helps to add a bit of the mouldy crust of any camembert style cheese you happen to have laying around...."

This is a cheese made without rennet. Instead, we use yoghurt. It also helps to add a bit of the mouldy crust of any camembert style cheese you happen to have laying around.

==What you need:==

===Ingredients===
* a couple of liters of fresh milk (works with milk from the fresh-dept of the supermarket, but directly from the cow is always better as it contains all the stuff you need to turn it into cheese).
* some yoghurt
* some salt
* a knife point of geotrichum candidum (optional) or peel of white mouldy cheese.

===Materials===
* Big bowl that can go into the oven
* bowl to contain dripping whey
* tablespoon
* kitchen towel (cloth, not paper) or cheese linen
* mason jars

==How to make the cheese==
* Day 1: stir the yoghurt, the salt (about 1% of total weight of milk) and the mould in the milk. Put in a relatively warm spot. Mine goes on the boiler of the central heating.
* Day 2: wait.
* Day 3: wait.
* Day 4: check the surface of the milk. If it starts to go all cringly, proceed. If it only shows some circles of white mould, wait a day longer. Lay your towel or cheese cloth into a large boil, tip everything in it. Leave to drip for a day or two in a relatively cool place (+/- 15 degrees celsius).
* By day 6 or so you should start to smell your cheese. It will also have gone mouldy. That's ok, it's what we're after.
* Put the cheese into one or more jars, fill them up for about 2/3. Leave the lid open for a couple of days and put them in a relatively cool place (15 degrees or so), until you see mould forming on the surface.
* When the surface of the cheese has a soft coating of mold, put the lids on the jars and leave to ripen 2-3-4 weeks in the fridge.

How to distill 33c3

2016-12-22T20:14:05Z

Machtelt:

Did you know you can distill just about anything? We will start with oranges or some fruit at hand, then explain about the real stuff. The trick is to avoid the methanol ;-) Please bring your own shot glasses or moonshine jars.

33c3

2016-12-22T20:07:21Z

Machtelt: /* 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 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_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
|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
|Vegan cooking
|workshop
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|Martin
|-
|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 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
|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
|20:30
|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
|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
|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
|-
|Day 4
|14:00
|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
|}

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

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

How to distill 33c3

2016-12-22T20:06:49Z

Machtelt: Created page with "Did you know you can distill just about anything? We will start with oranges or some fruit at hand, then explain about the real stuff. The trick is to avoid the methanol ;-)..."

33c3

2016-12-22T20:03:11Z

Machtelt: /* 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 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_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
|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
|Vegan cooking
|workshop
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|Martin
|-
|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 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
|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
|20:30
|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
|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
|60-90
|[[how_to_distill_33c3|How to distill without going blind]]
|hands on workshop
|20
|FHB assembly
|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
|-
|Day 4
|14:00
|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
|}

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

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

Making St Marcellin cheese 33c3

2016-12-22T19:55:29Z

Machtelt: French cheese. Limitless amounts.

Learn how easy it is to make your own limitless quantities of French-style soft cheese such as Saint Marcellin. It takes a couple of weeks so we won't make it in situ, but you will see how ridiculously easy it is and I will bring some jars to taste it. No special equipment is needed. This cheese can be made without using animal rennet.

33c3

2016-12-22T19:51:48Z

Machtelt: /* 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 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_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
|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
|Vegan cooking
|workshop
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|Martin
|-
|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 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
|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
|20:30
|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
|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
|120-180
|tbd.
|hands on workshop
|15
|FHB assembly
|Venue I.
|donation at your will
|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
|-
|Day 4
|14:00
|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
|}

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

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

33c3

2016-12-22T19:50:24Z

Machtelt: /* 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 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_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
|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
|Vegan cooking
|workshop
|20
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_I.|Workshop Venue I.]]
|donation at your will
|Martin
|-
|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 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
|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
|20:30
|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
|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
|120-180
|tbd.
|hands on workshop
|15
|FHB assembly
|Venue I.
|donation at your will
|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
|-
|Day 4
|14:00
|60
|[[making_St_Marcellin_cheese_33c3|Making Saint Marcellin cheese]]
|tasting and howto
|FHB assembly
|[[Fhb_section_33c3#Workshop_Venue_II.|Workshop Venue II.]]
|donation at your will
|Machtelt
|}

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

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

User:Machtelt

2016-12-22T19:23:17Z

Machtelt: Created page with "Hacking for beer. And basically any other type of alcohol. And cheese. And basically any other type of food ;-)"

Hacking for beer. And basically any other type of alcohol. And cheese. And basically any other type of food ;-)

Recipe:Fresh Cheese Boursin Style

2014-12-31T13:04:52Z

Machtelt: Make your own Boursin in a coupe of days

This is a cheese made without rennet. Instead, it uses yoghurt culture (or kefir).

==What you need:==

===Ingredients===
* Two liters of fresh milk
* 4 tablespoons of fresh full mlk yoghurt
* two cloves of garlic
* seasalt
* pepper
* fresh chives (schnittlauch)
* parsley

===Materials===
* Big bowl that can go into the oven
* oven
* bowl to contain dripping whey
* tablespoon
* wooden spoon
* kitchen towel (cloth, not paper)
* cheese linen

==How to make the cheese==
* Day 1: stir the yoghurt into the milk. Cover with a wet kitchen towel and leave to stand for two days in a warm spot (25-35 degrees). After two days, a sort of crust will have formed, it looks a bit like the battered face of the moon, that is normal.
* Day 3: Preheat the oven to 110 degrees Celsius. Put the bowl with the milk into the oven for 30 minutes.
* Poor the contents of the bowl into a cheesecloth that you put over a second bowl. Leave to drip for 12 hours or overnight in a cool place.
* Day 4: Season the cheese to taste with the herbs. You might use sweet bell pepper powder instead, or hot pepper, or whatever takes your fancy. You can eat the cheese now, in its creemy form, or proceed to the next step if you want it a bit more crumbly.
* Take a clean, dry kitche towel. Fold it in half. Shape your cheese into a disk, put a few fresh semary twigs on top. Put it onto the towel, then fold the towel over and around the cheese. Put the parcel between two plates and leave the towel to absorb more whey during 12 hours. Then put your cheese into an airtight container. It will keep for two weeks in the fridge.

Talk:Recipes

2014-12-31T12:46:05Z

Machtelt: proposition to create order before chaos

Shall we divide this into food (cheese, other things) and drinks (alcoholic, non-alcoholic)? It is going to be a mess very soon if we just continue to add recipes this way.