|1930 - meetup 1900 Ron Minnich: The coreboot project|
|1930 Petr Tomek: Perspektivní pohony mezihvězdných lodí|
|1900 BRMCW - vyuka telegrafie|
This is an old revision of the document!
The aim of this project page is to colect all events and small projects related to Food hacking theme made by brmlab people or made as an events in brmlab hackerspace.
Even some of us had already knew kombucha drinks, first kombucha homebrewing evangelist was Frantisek Apfelbeck (our member for some time and also founder of Tastebridge group in San Francisco hackerspace)
Few Food Hacking events were organized all related to fermentation techniques. Kefir grain and honey based fermented drinks were also made.
For the people whose genome passed out DNA analysis and their SNP (Single-nucleotide_polymorphism) are known (ie using 23andme.com services) personalised dinner was presented at Denisa Kera: jsi co jíš, ale můžeš také jíst, co jsi event.
Predkrm: dle genealogickeho profilu - DNA kulinarska exkurze v case & prostoru
Hlavni jidlo: ADRA2A, MTHFR & TAS2R38 variace
Piti: OPRM1 vinko a COMT caje
Beer brewing workshop is planned.
mix czech (domestic :)) rum with Club Mate
Stevko is making mead in the kitchen in the bottom shelf. Do not stir, do not shake, do not touch. Fermentation started: 2012-08-31. Expected duration of the first phase: 6 weeks.
Used honey: JSG blossom honey
The mead looks good enough after four and half weeks and will be drank at meetup (on 2012-10-02).
Variations to try next:
We did another batch that was more sour (some hackers preferred this taste) and generally well received. The reason for sourness is unknown, probably less sweet honey, since we left it fermenting for approximately same time.
The third batch was supposed to be made from pasky's home honey with cinnamon, however too much cinnamon probably killed yeast and mold started growing inside the jar, so that batch was flushed.
Czestmyr is planning to do some more mead with other types of yeast.
On 2013-03-13 some cabbage has been put into crock to ferment and to become sauerkraut. Later, bacteria that ferment it (lacobacilus and other) might be used in biolab. Resulting sauerkraut will be either eaten in one large sauerkraut session or might be stocked in brmbar.