<p>Don't forget that c-base is an option for hot cooking workshops, if the kitchen is not available at the bcc.</p>
<p>As well, if anyone wants to submit a lightning talk, send it to <a href="mailto:28c3@nickfarr.org">28c3@nickfarr.org</a>. ;)<br></p>
<p>Nick Farr<br>
<a href="http://nickfarr.org">http://nickfarr.org</a><br>
+1 203 441-3277<br>
D762E03B / N0FAR</p>
<div class="gmail_quote">On Nov 25, 2011 10:38 AM, "Alexander Chemeris" <<a href="mailto:alexander.chemeris@gmail.com">alexander.chemeris@gmail.com</a>> wrote:<br type="attribution"><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">
Hi Frantisek,<br>
I'm sorry for the late response - I'm swamped with all the tasks, as<br>
usual.My talk about our GSM hardware was not accepted for 28C3, so I<br>
willhave more free time during the Congress and I think I can do<br>
bothworkshops. At least I'll try to prepare both. :)<br>
On Mon, Nov 14, 2011 at 15:58, Frantisek Apfelbeck <<a href="mailto:algoldor@yahoo.com">algoldor@yahoo.com</a>> wrote:<br>
> That workshop sounds great! However I certainly hope that you will be ready<br>
> to do another round of kvass too!<br>
><br>
> I'm sure that there will be restrictions concerning the "hot cooking" I'm<br>
> finding out how hard is it going to be already. I assume that if we use non<br>
> gas stoves like electric or induction and we will not produce to much fumes<br>
> or we take care about them - ventilation + carbon filters, we may be able to<br>
> do it but we have to negotiate with the ccc crew. I'm on it.<br>
> I just wonder why is that lovely "English page" about your reipe in azbuka?<br>
> :-)) I know this seed, it is called pohanka in Czech = buckwheat in English.<br>
> It was really big in Europe in medieval times especially in regions where<br>
> wheat could not grow very well - buckwheat is suppose to do well on bad<br>
> soils I think. I'm preparing buckwheat crepes, which I learned in the French<br>
> Cafe in Ireland, they are very specific dish from Breton peninsula. I love<br>
> them with blue cheese, walnuts, ham and raisins topping (Aber bitte mit<br>
> Sahne as Udo Jürgens sings).<br>
> Anyway I'll be in touch and I think that this workshop would be very handy<br>
> because the nutritional value and digestibility of buckwheat are great (and<br>
> I like the taste :-)).<br>
><br>
> Sincerely,<br>
><br>
> Frantisek<br>
><br>
> ________________________________<br>
> From: Alexander Chemeris <<a href="mailto:alexander.chemeris@gmail.com">alexander.chemeris@gmail.com</a>><br>
> To: Frantisek Apfelbeck <<a href="mailto:algoldor@yahoo.com">algoldor@yahoo.com</a>><br>
> Cc: Food Hacking at Camp 2011 <<a href="mailto:foodhacking_at_camp@lists.hackerspaces.org">foodhacking_at_camp@lists.hackerspaces.org</a>><br>
> Sent: Monday, November 14, 2011 5:55 AM<br>
> Subject: Re: [Foodhacking_at_camp] food hacking at 28c3 - proposals<br>
><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>
> <a href="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" target="_blank">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</a><br>
> <a href="http://de.wikipedia.org/wiki/Gretschnewaja_Kascha" target="_blank">http://de.wikipedia.org/wiki/Gretschnewaja_Kascha</a><br>
><br>
> Pictures of "grechka" in Google:<br>
> <a href="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" target="_blank">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</a><br>
><br>
> On Mon, Nov 14, 2011 at 02:01, Frantisek Apfelbeck <<a href="mailto:algoldor@yahoo.com">algoldor@yahoo.com</a>><br>
> 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<br>
>> proposals,<br>
>> so we know where we are, what type of equipment we may need, time slots<br>
>> 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>
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>><br>
>><br>
><br>
><br>
><br>
> --<br>
> Regards,<br>
> Alexander Chemeris.<br>
><br>
><br>
><br>
<br>
<br>
<br>
--<br>
Regards,<br>
Alexander Chemeris.<br>
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</blockquote></div>