[Tastebridge] tastebridge weekly update

algoldor at frantisekapfelbeck.org algoldor at frantisekapfelbeck.org
Sun Aug 29 00:26:17 PDT 2010


Hi to All,

I've made some updates. Some are "physical" check the Tastebridge  
corner, some electronic, viz attachments.

The meeting is going to be held again on Tuesday 8/31 after  
noisebridge member meeting around 9 pm.

Updates:

https://www.noisebridge.net/wiki/Tastebridge

I'm preparing for mead and hard cider making, anyone interested get in  
touch with me.

Next kombucha class on Tuesday some time between 4-7 pm.

I've donated a book : Food Values of Portions Commonly Used by Jean  
A.T.Pennington which is basically Nutrient Content Table  
Encyclopedia.It lives  for now on our table.

Could anyone get/donate:

Any cool book which you would like to share within the group.
Wild Fermentation - Sandor Ellix Katz.
Strong Waters - Scott Mansfield.
Some cash in to the budget, we are very low now averaging around $4.

I hope to see you soon,

Take care,

Frantisek

PS I should be in on Monday for circuit hacking Monday to work on  
incubator and the same applies for Arduino class on Thursday. This  
project is really crucial.
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Tastebridge


Tastebridge is a food hacking group originating in the http://noisebridge.net Noisebridge hacker community in San Francisco, California, USA. We focus on traditional high quality food preparation combined with technology. One of our major goals is to bring the slow food movement to the home and make it more easy and reliable, as the Governator says ?sexy?. Our projects encompass artisan food and beverage culturing such as kombucha and soda pop brewing, yogurt making and of course preparation of various dishes from all different parts of the world. One of our major focuses is design and build up of an equipment which would help with above mentioned activities. We are interested in build up of free open source incubators, dehydrators etc. We are looking forward to promote our activities in the communities in different part of the world stimulating their development in the direction of local sustainability.

Sincerely Yours,

for Tastebridge,

Frantisek Algoldor Apfelbeck 


For more details, please sign for our discussion list
 
https://www.noisebridge.net/mailman/listinfo Noisebridge mailing list groups

or contact

http://frantisekapfelbeck.org Frantisek Algoldor Apfelbeck's Home Page


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Kefir

Kefir (alternately kef?rs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros), purportedly from either the Turkish "keyif" (joy/pleasure) or "köpür" ((milk) froth, foam), is a fermented milk drink that originated with shepherds of the Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. It is prepared by inoculating cow goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed. Dairy-free alternatives are available, such as coconut milk kefir and soy milk kefir. Marco Polo mentions kefir in recounting his travels

Except from wikipedia, for more visit  http://en.wikipedia.org/wiki/Kefir


Kombucha 

Kombucha is a fermented tea that is often drunk for medicinal purposes. There is limited scientific information supporting any health benefit and few studies are being conducted, although there are several centuries of anecdotal accounts supporting some of the health benefits attributed to the tea. Kombucha is available commercially and can be made at home by fermenting tea using a visible, solid mass of yeast and bacteria which forms the kombucha culture which is often referred to as the "mushroom" or the "mother/scoby".

Except from wikipedia, for more visit  http://en.wikipedia.org/wiki/Kombucha


Yogurt

Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgarius and Streptococcus salivarius subsp. hermophilus bacteria. The milk is heated to about 80 °C to kill any undesirable bacteria and to change the milk proteins so that they set together rather than form curds. It is then cooled to about 45 °C. The bacteria culture is added, and this temperature is maintained for 4 to 7 hours for fermentation. Soy yogurt, a non-dairy yoghurt alternative, is made from soy milk.
People have been making and eating yogurt for at least 5,400 years. Today, it is a common food item throughout the world. A nutritious food with unique health benefits, it is rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.

Except from wikipedia, for more visit  http://en.wikipedia.org/wiki/Yogurt
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If interested in food hacking/cultured foods and beverages, sign up for the mailing discussion list 

tastebridge at lists.noisebridge.net

or write to me

algoldor at frantisekapfelbeck.org

alternatively

write here the project which you are interested in and your contact info.
I'll get back to you but it make take a bit of time .


Sincerely,

Frantisek Apfelbeck

http://frantisekapfelbeck.org 


Name of the project interested in/description              Contact Information




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