<html><body><div style="color:#000; background-color:#fff; font-family:bookman old style, new york, times, serif;font-size:12pt"><div id="yiv1748330651"><div><div style="color:#000;background-color:#fff;font-family:bookman old style, new york, times, serif;font-size:12pt;"><div id="yiv1748330651yui_3_2_0_21_132126991625248"><span id="yiv1748330651yui_3_2_0_21_132126991625277">That workshop sounds great! However I certainly hope that you will be ready to do another round of kvass too!</span><span><br></span></div><div><span id="yiv1748330651yui_3_2_0_21_132126991625277"><br></span></div><div id="yiv1748330651yui_3_2_0_21_132126991625280">I'm sure that there will be restrictions concerning the "hot cooking" I'm finding out how hard is it going to be already. I assume that if we use non gas stoves like electric or induction and we will not produce to much fumes or we take care about them - ventilation + carbon filters, we may be able to do it but we have to
negotiate with the ccc crew. I'm on it.</div><div id="yiv1748330651yui_3_2_0_21_1321269916252212"><br></div><div id="yiv1748330651yui_3_2_0_21_1321269916252213">I just wonder why is that lovely "English page" about your reipe in azbuka? :-)) I know this seed,
it is called pohanka in Czech = buckwheat in English. It was really big in Europe in medieval times especially in regions where wheat could not grow very well - buckwheat is suppose to do well on bad soils I think. I'm preparing buckwheat crepes, which I learned in the French Cafe in Ireland, they are very specific dish from Breton peninsula. I love them with blue cheese, walnuts, ham and raisins topping (Aber bitte mit Sahne as Udo J<b><span class="Latn" lang="">ürg</span></b>ens sings)<a data-cturl="//www.google.com/url?q=http://www.karaokeverband.de/DVD-Liste.pdf&sa=T&usg=AFQjCNGO30q0gAdmyTg1JxueEOhg3rwGmw&ei=4gHBToD7CKj40gHS-LDzBA&ved=0CAgQFjAC" dir="ltr" target="_self" href="http://www.karaokeverband.de/DVD-Liste.pdf" class="gs-title"></a>.</div><div id="yiv1748330651yui_3_2_0_21_1321269916252451"><br></div><div>Anyway I'll be in touch and I think that this workshop would be very handy because the nutritional value and
digestibility of buckwheat are great (and I like the taste :-)).<br><br>Sincerely,<br><br>Frantisek<br></div><div><br id="yiv1748330651yui_3_2_0_21_132126991625251"></div><div class="yiv1748330651yui_3_2_0_21_132126991625252" id="yiv1748330651yui_3_2_0_21_132126991625254" style="font-family:bookman old style, new york, times, serif;font-size:12pt;"><div class="yiv1748330651yui_3_2_0_21_132126991625257" style="font-family:times new roman, new york, times, serif;font-size:12pt;"><font face="Arial" size="2"><hr size="1"><b><span style="font-weight:bold;">From:</span></b> Alexander Chemeris <alexander.chemeris@gmail.com><br><b><span style="font-weight:bold;">To:</span></b> Frantisek
Apfelbeck <algoldor@yahoo.com><br><b><span style="font-weight:bold;">Cc:</span></b> Food Hacking at Camp 2011 <foodhacking_at_camp@lists.hackerspaces.org><br><b><span style="font-weight:bold;">Sent:</span></b> Monday, November 14, 2011 5:55 AM<br><b><span style="font-weight:bold;">Subject:</span></b> Re: [Foodhacking_at_camp] food hacking at 28c3 - proposals<br></font><br>
Hi Frantisek,<br><br>Great to hear this!<br>Will we be able to do hot cooking?<br><br>After a discussion with friends I will probably make a 'Gretschnewaja<br>Kascha/Гречневая каша' workshop. This is one of *the* cereals in xUSSR<br>and is tasty and very healthy. So I was surprised when friends told me<br>it's known in Europe at all (at least in Germany). As many cereals,<br>it's extremely easy to cook, but only if you know how. :) I can<br>show/make few recipes from plain "grechka" to some more advanced ones.<br><br>Surprisingly, there is even no English page for this dish on Wikipedia:<br>http://ru.wikipedia.org/wiki/%D0%93%D1%80%D0%B5%D1%87%D0%BD%D0%B5%D0%B2%D0%B0%D1%8F_%D0%BA%D0%B0%D1%88%D0%B0<br>http://de.wikipedia.org/wiki/Gretschnewaja_Kascha<br><br>Pictures of "grechka" in
Google:<br>http://www.google.ru/search?q=%D0%B3%D1%80%D0%B5%D1%87%D0%BA%D0%B0&hl=ru&newwindow=1&prmd=imvnsr&source=lnms&tbm=isch&ei=D6rAToX5F7T04QSit9yrBA&sa=X&oi=mode_link&ct=mode&cd=2&ved=0CBgQ_AUoAQ&biw=1280&bih=903&sei=36zATr3DCPHY4QTikKHJBA<br><br>On Mon, Nov 14, 2011 at 02:01, Frantisek Apfelbeck <<a rel="nofollow" ymailto="mailto:algoldor@yahoo.com" target="_blank" href="mailto:algoldor@yahoo.com">algoldor@yahoo.com</a>> wrote:<br>> Hi to all,<br>> I'm checking the environment/conditions for food and beverage hacking at<br>> 28c3.<br>> Can the people who would like to give workshops come forward with proposals,<br>> so we know where we are, what type of equipment we may need, time slots etc?<br>> I'll be coordinating with the organizers so we can do our best and promote<br>> the food hacking in a cool way and have fun! This time we should have more<br>> time for
our selfs so it will be more
relaxed which I'm looking forward<br>> too.<br>><br>> In other words, "the show is on, welcome!" :-))<br>> Sincerely,<br>> Frantisek<br>> PS There is a big hype of "life butchering" in USA. Alas, I do not think<br>> that we will be able to massacre any animals anywhere close to the<br>> Alexanderplatz :-((( Well maybe insect cooking, but if some 2000 crickets<br>> gets away, I think that cpunkt would skin us alive ... (it happened to us<br>> once on my former faculty of biology and we had wonderful cricket songs in<br>> our computer labs for more than half year, it was super :-)))<br>> _______________________________________________<br>> Foodhacking_at_camp mailing list<br>> <a rel="nofollow" ymailto="mailto:Foodhacking_at_camp@lists.hackerspaces.org" target="_blank" href="mailto:Foodhacking_at_camp@lists.hackerspaces.org">Foodhacking_at_camp@lists.hackerspaces.org</a><br>>
http://lists.hackerspaces.org/mailman/listinfo/foodhacking_at_camp<br>><br>><br><br><br><br>-- <br>Regards,<br>Alexander Chemeris.<br><br><br></div></div></div></div></div></div></body></html>