[HN Gopher] Fermented Chili "Open Sauce" - My most starred repo ...
___________________________________________________________________
Fermented Chili "Open Sauce" - My most starred repo has no code in
it
Author : axiomdata316
Score : 334 points
Date : 2022-07-13 05:57 UTC (17 hours ago)
(HTM) web link (github.com)
(TXT) w3m dump (github.com)
| napier wrote:
| Everything we observe and interact (procedurally or otherwise)
| with is code, especially recipes. This looks like a great one to
| try. I realize Github features also provide a 1:1 perfect match
| for recipes now you've drawn my attention to it.
| redeeman wrote:
| its kinda interresting the kind of "github culture" that has
| developed, as I recall, people did not do this kind of thing with
| cvs or svn. I wonder if there is some kind of more specific
| software/service/system missing for this kinda stuff
| zdw wrote:
| Github put the Readme and some code that makes up the repo up
| front, and there's an outsized focus on making fancy landing
| pages.
|
| The downside of this is that because Github's methodology has
| been so dominant, many don't understand that there could be any
| other way to host code - tools that are primarily code review
| focused like Gerrit require require a bit of "hey, imagine that
| an aggregated PR page was the homepage" training for new hires,
| for example.
| jaggirs wrote:
| Someone also made the "open source cookbook"
|
| https://github.com/logicguy1/The-Cookbook
|
| Seems like the ideal way to share and learn new recipes to me
| AmericanChopper wrote:
| I've got a private repo where I maintain all my recipes, and
| only invite close friends/family as contributors. It's a great
| place to store recipes in general.
| dfxm12 wrote:
| Is it at all feasible to export your repo to a cookbook? I've
| been looking for software that makes it easy to input
| individual recipes (locally is fine, on the web would be
| better) and export them for desktop publishing. It looks like
| git is perfect for the input part :)
| AmericanChopper wrote:
| They're all stored in markdown, so you could probably write
| a Pandoc script quite easily to put them into a PDF.
| nimbius wrote:
| if you guys enjoy recipe repos, Hendricius maintains an entire
| tome of knowledge on sourdough and bread baking!
|
| https://github.com/hendricius
| stavros wrote:
| I can second the fact that Marie Sharp's is the tastiest sauce of
| the tens I've tried. May not be the hottest, but I optimize for
| taste.
| disembiggen wrote:
| this reminds me of the compsoc
| cookbook(https://github.com/compsoc-edinburgh/cook-book), a git
| based cookbook made by members of the university of edinburghs
| computing society, it tends to get some new activity when a new
| term starts
| [deleted]
| bradwood wrote:
| Shit coder? /s
| tpoacher wrote:
| I loved the issue about the "sauce code", and "compiling the
| sauce".
|
| There's so many puns here waiting to happen:
|
| - Finding 'bugs' in the 'sauce'
|
| - Continuous testing and integration
|
| - "Forking"
|
| ... what else? Contribute your puns below :p
| illwrks wrote:
| If you're growing your own pepper you'll want to 'pull' them.
| 'Merge' the ingredients in a pot. And I guess, once fermented,
| the last stage is to 'solution-ise' it in a blender.
| blueblob wrote:
| Continuous tasting and integration
| layer8 wrote:
| I had to laugh at the "don't let it get hot" in the readme.
| jmkb wrote:
| The language of coding is almost all metaphorical, some food &
| food-adjacent terms offhand: - bit, byte
| - server - curry - salted hash - spaghetti
| code - code smell - syntactic sugar - java
|
| And the hardware world is full of fruit -- Adafruit, Apple, and
| many flavors of Pi.
| dmix wrote:
| DRY the chilli, Beautiful Soup
| carlmr wrote:
| > - curry
|
| Fun fact, this was named after Haskell Curry. Haskell is also
| named after him.
|
| https://en.m.wikipedia.org/wiki/Haskell_Curry
| layer8 wrote:
| It also works better as a verb than Schonfinkel or Frege:
| https://en.wikipedia.org/wiki/Moses_Sch%C3%B6nfinkel#Work
|
| Although now I'm tempted to use more fregging in my
| functional code.
| knodi123 wrote:
| Named after Haskell _Brooks_ Curry. The Brook programming
| language is also named after him!
|
| https://en.wikipedia.org/wiki/BrookGPU
| goldenkey wrote:
| - 0XDEADBEEF
|
| - 0xCAFEBABE
|
| :-)
| girishso wrote:
| I'm getting more interested in fermented foods. Any good
| resources on making them at home?
| CuriouslyC wrote:
| Buy a copy of https://www.amazon.com/Art-Fermentation-Depth-
| Exploration-Es...
| shreyshnaccount wrote:
| Github is a very good blogging platform- easy access to all the
| files, issues are the comments section, stars are likes, people
| can fork and make PRs, mentions the date on top and uses
| markdown. what more could you ask for?
| usrusr wrote:
| I'd say that it's about as much wiki as it is blog, because the
| timeline feature that separates a blog from a pre-blog
| "homepage" is hidden to the point of being missing.
|
| Makes me wonder how an "alternate history wikipedia" would be
| like, where pages had explicit maintainers and the cotton fork
| model. The process for selecting the current leading fork would
| obviously be a huge source of endless drama, but I'd expect
| that this would end up a much better "reader experience" than
| the current model of edit wars where the uninitiated can't
| really tell an edit history with the occasional
| trolling/untrolling loop from an outright battleground.
| shreyshnaccount wrote:
| would probably be a hellscape, filled with opposing "facts",
| conspiracy theories and vandalism.. imo wikipedia is still
| better as it atleast tries to be factual and neutral (ofc it
| isn't perfect, but do you really want anti vaxers to show you
| what they think is a credible source right next to an actual
| credible source? why don't we let the baseless conspiracy
| theories stay on facebook)
| usrusr wrote:
| The beauty in the fork/pr model would be that people who
| claim that they would be better stewards of a given topic
| could simply try to convince by example (in their fork),
| even in the hottest edit war. The current wikipedia model,
| as far as I understand it (which isn't far at all I admit),
| is that if a battle gets too hot it ends with a competition
| in pulling rank: escalating lockdown until only one group
| remains (a group that may or may not be considered neutral
| by others - certainly considers _itself_ neutral, but who
| doesn 't...). Fork/pr could never have a problem editors
| that are respected/neutral in one field but turn out to be
| zealous in some other niche.
| brigandish wrote:
| > atleast tries to be factual and neutral
|
| This isn't the Wikipedia I know, and hasn't been since long
| before the pandemic. If you want credibility, go to a real
| encyclopaedia like Britannica. Otherwise, let people fork
| and edit and use stars to signal their opinion instead of
| letting cliques control information based on their far too
| obvious biases.
| shreyshnaccount wrote:
| I don't buy this, cuz like you mentioned itd be a source of
| endless drama alright but it'll also be harder to keep track
| of everything on Wikipedia if it were all a giant repo.. tho
| having different repos about each page sounds more sensible
| usrusr wrote:
| Fork/pr would have to be per page, obviously, not per
| wikipedia.
| archi42 wrote:
| Now all I need is a way to import this into my local Mealie
| instance! :)
|
| Self-hosted, FOSS recipe database: https://hay-
| kot.github.io/mealie/ (Discussed four months ago:
| https://news.ycombinator.com/item?id=30623852 - mind that Tandoor
| looks like a good option as well)
| melenaos wrote:
| Looks like a great project. I was about to install another
| recipe web application in my nas but i will add yours.
| odyssey7 wrote:
| Not code, but perhaps an algorithm.
|
| "The author has in fact barely resisted the temptation to name
| the present volume 'The Programmer's Cookbook.' Perhaps someday
| he will attempt a book called 'Algorithms for the Kitchen.'" --
| Knuth, TAOCP
| atwood22 wrote:
| This raises an interesting question. Why is code copyrightable
| and a recipe is not?
| pleb_nz wrote:
| I just did a batch of fermented hot sauce using home grown
| chillis. It's only my 3rd batch. The first batches I left for 4
| weeks, but I let this last batch ferment for 10 weeks.
|
| The wait was worth it, it's a beautiful batch.
|
| Love the idea of using carrots though. Going to try that next
| batch.
|
| Thanks for sharing
| mrcms wrote:
| Repo owner here - Can recommend adding carrots and maybe a
| little more parsnip depending on taste. It gives the sauce
| another "body" and I really enjoy it.
| rpastuszak wrote:
| I'm in the process of making Polish pickles in brine, and
| normally share my recipes through google docs... or a blog on
| which I had spent way too much time yak shaving, because there
| are only 2-3 recipes in it (it was fun to code though(?)).
|
| In other words, I might steal this format!
| mrcms wrote:
| As the author of the linked repo - You should! :-)
| [deleted]
| 11235813213455 wrote:
| There are many "Awesome {something}" list-style repos with many
| stars
| mrcms wrote:
| Author of the open sauce here. Coolt to see this on HN for the
| second time(!) Still making fermented sauces and pickles. Set
| Moroccan Salted Lemons this week actually. Happy to answer any
| questions. :-)
| wil421 wrote:
| Do you always do a 5% brine? I usually do slightly over 4%. My
| brother in law does them at about 3%.
|
| I grow all my own peppers in a community garden. My favorite to
| use for ferments are Buena Mulata. If you like to order seeds
| check out rareseeds.com.
| sharksauce wrote:
| I love this recipe, I'm so happy you made it available. I have
| made it multiple times. I might suggest you let potential chefs
| know of possible increased gastric activity with fermented
| foods, especially ones that like to give you painful reminders
| on the way out. But I'm sure as hell not submitting a pull
| request for that :)
| morazow wrote:
| Hey,
|
| Thanks for the recipe! I am also into fermented recipes.
|
| Quick question, where do you buy Habanero Chilis in Germany? I
| somehow never saw them in supermarkets or "wochenmarkt"s.
| walthamstow wrote:
| Not in DE myself but scotch bonnet chillies are more easily
| found in the UK due to the Carribbean/West African
| connection. You may have a better chance of finding them
| instead and I'm told they are quite similar.
| sh4nks wrote:
| I am growing them myself! Last year I grew some Reapers and
| Scorpions for fun :-). I am from Austria though.
| jarenmf wrote:
| I'm buying them regularly from the Asian shop in my town.
| They have fresh Habaneros, Jalapenos, and Thai peppers
| evrflx wrote:
| Usually you can find them at super markets (Rewe, Edeka)
| sometimes Discounter have it as promotional item (Aldi). I
| recommend growing yourself just use seeds from the bought
| fruits. They are rather easy to grow. I can also send you
| seeds, if you like.
| discordianfish wrote:
| I'm from Germany and while I grow some chilis, if I need more
| I order from Westlandpeppers.
| ShortStretto wrote:
| I can second westlandpeppers.
| wheels wrote:
| Habeneros aren't common there, but in general for cheap
| chilis, try the Turkish grocery stores (EuroGida or similar).
| Basically for any Mexican / Latin-American stuff, they're
| great for sourcing ingredients: chilis, dry beans, corn meal,
| flour tortillas (durum) and will be a lot cheaper than
| specialty shops. Chilis are also easy to grow (I'm growing 4
| kinds on my balcony in Berlin), and one habanero plant goes a
| long way.
| mhb wrote:
| Why chlorine free water?
| detritus wrote:
| Chlorine kills bugs = reduces scope for fermentation.
| sramsay wrote:
| This is really, really important for any kind of fermentation
| (including things like sourdough starter). I believe it's
| possible to get rid of some kinds of chlorination from
| municipal water sources by boiling the water first, but it is
| not possible to get rid of "chloramines," which are widely
| used (at least in the US). The web page for your local water
| supplier should be able to tell you whether they use
| chloramines or not, but I pretty much always just use bottled
| water that I know has nothing in it that would inhibit the
| fermentation.
| LurkerAtTheGate wrote:
| You can also buy dechlorinator for use with aquariums -
| super important to not accidentally kill the bacteria
| maintaining your nitrogen cycle. A bottle goes a very long
| way (ratio is drops per gallon of tap water).
| ectopod wrote:
| My sourdough starter is absolutely fine with chloraminated
| water. I do use bottled water for pickles though because
| each batch is starting from scratch.
| wilburTheDog wrote:
| It may be what's used in dechlorinator products, but
| vitamin C (ascorbic acid, or Sodium Ascorbate) does a good
| job of converting chloramines (or just chlorine) to salt,
| NaCl. I used an ascorbic acid shower filter for years when
| living in a city that used chloramine in their water. It
| worked well and I could tell every five months or so that
| it needed to be refilled because my skin started itching
| from the chlorine.
| dirkc wrote:
| There is an argument to be made that a recipe is code, it just
| runs on a different platform
| JTbane wrote:
| So why is code copyrightable and software patentable, while
| recipes are neither?
| ndsipa_pomu wrote:
| Because corporations get to make money from software.
| janfoeh wrote:
| https://www.dangermouse.net/esoteric/chef.html
| paskozdilar wrote:
| I wish emacs would implement kitchen-sink support already.
| thom wrote:
| You will not be surprised to learn of the existence of org-
| chef, a package to help writing recipes in org-mode.
| kirubakaran wrote:
| I've been using Emacs for over 20 years, and even I thought
| you were joking before I web-searched org-chef!
| thom wrote:
| Oh ye of little faith!
| alpaca128 wrote:
| Or at least pseudocode - it fulfills the same purpose but is
| less formal/consistent than for example the esoteric
| programming language Chef.
| kickling wrote:
| Yes, that's how I usually explain programming to someone
| unexperienced with it. A computer programming language is
| usually more strictly defined, but depending on compiler and
| architecture results can differ in computer progamming as well.
| yesbabyyes wrote:
| This is especially true with the programming language Chef:
| https://esolangs.org/wiki/chef
| brigandish wrote:
| Speaking of which, a spec for recipes that was a previous
| Show HN[1], Cooklang[2]
|
| [1] https://news.ycombinator.com/item?id=28997309
|
| [2] https://github.com/cooklang/spec
| npteljes wrote:
| Works well when explaining open source too. Proprietary is when
| the restaurants don't disclose the recipe, you just hope that
| they'll do a good job like last time, or that your allergies
| don't trigger. Government is forcing food products to disclose
| at least parts of their recipe, making it partially open. GPL
| needs you to include the recipe along with the food you serve
| to people, but not when you cook at home. And so on
| napier wrote:
| Glad to see this already pointed out!
| notjustanymike wrote:
| Indeed, and just like code you hate the way it looks a few days
| later.
| Stratoscope wrote:
| My most starred repo has no code in it too!
|
| A few years ago I bought an AnyTone AT-D868UV ham radio. As with
| any software-managed device, there were a few issues. I wanted a
| place to keep track of these problems for my own purposes. So I
| thought "GitHub Issues!"
|
| https://github.com/geary/AnyTone-D868UV
|
| I added a couple dozen of the problems I'd run into. And then it
| took a life of its own. Some people thought it was an official
| AnyTone support channel (despite my disclaimer). That's bound to
| happen.
|
| The fun part was when people started an issue on how to upgrade a
| D868UV to a D878UV and get all the new features.
|
| https://github.com/geary/AnyTone-D868UV/issues/59
|
| Of course this was kind of an insane project unless you look at
| it from the point of a ham operator: radio hacking is _fun!_
|
| Now about the gloves and chili.
|
| Around 1974 I decided to stir fry a very hot dish of chiles and
| eggplant.
|
| I didn't use gloves or a fume hood or any of those smart
| precautions.
|
| Midway through the stir fry I noticed my forehead was burning.
|
| But I ate the dish and it was delicious.
|
| The next morning I woke up and my fingers were numb!
|
| I went into survival mode and quickly realized that what I needed
| to do was eat a lot of yogurt, right then and there.
|
| And it worked. I still have my fingers!
| a_t48 wrote:
| What would have happened if you didn't eat the yogurt?
| WastingMyTime89 wrote:
| To give you a serious answer in case you were really
| wondering: nothing. Capsaicin stimulates the sensory
| receptors used for evaluating temperature and makes them
| react to temperatures under your body temperature. It tricks
| your nervous system into thinking the part is burning. It
| lasts as long as the intermediary protein used to transfer
| this information is available. When it's depleted you just
| feel numb which what happened here. It all goes back to
| normal once capsaicin has been naturally eliminated by the
| body and the intermediary protein stocks are restored.
| Stratoscope wrote:
| At the time, I felt that my fingers might be paralyzed and
| they would fall off.
|
| Luckily, I ate the yogurt and they were saved.
|
| It is a testimony to the power of fermented foods.
| Rodeoclash wrote:
| I find no fault in this logic, it's watertight!
| ComputerCat wrote:
| Aahah this thread is so entertaining! Definitely a good reminder
| to wear gloves when handling hot peppers.
| libraryatnight wrote:
| Holy crap - Marie Sharp's is my favorite hot sauce. I have to try
| this!
| kivihiinlane wrote:
| Love the idea of using github!
|
| I have one recipe that involves mango, pineapple, cinnamon,
| ginger, garlic, etc. It comes out really sweet and cinnamon,
| ginger and chilli combo plays nicely on the tongue.
|
| My first home made sauce was done with tomatoes. Didn't really
| like that as it was just hot ketchup.
| undecisive wrote:
| Someone with Microsoft's copilot: Does that mean if you write
| "fermented chilli sauce recipe" in your IDE, it's now able to
| generate you a boilerplate recipe?
| sandgiant wrote:
| I'm getting this: # fermented chilli sauce
| recipe #
| https://www.bbc.co.uk/food/recipes/friedchilli_83671
| zinekeller wrote:
| _Recipe not found
|
| Unfortunately, we can't find the recipe you're looking for.
| This may be because it has been taken down from the BBC Food
| website, which happens when our rights to publish a recipe
| expire. To find an alternative recipe from our collection you
| can search for the key ingredients in the search box or try
| one of the recommended recipes below._
|
| I know UK has stricter copyright regime, but seriously?
| eunos wrote:
| Maybe copilot just generated rather random BBC link. The
| recipe never existed on the first place.
| bartkmq wrote:
| Likely true, none of the other recipes on that site seem
| to have a number after the slug.
| Filligree wrote:
| Give it a bit more recipe in the prompt. You can force its
| hand.
| wffurr wrote:
| Is this kind of like sourdough? Since there's no starter culture,
| seems like it will ferment with whatever random yeast or bacteria
| happens to land in it while you're preparing it.
| giraffe_lady wrote:
| Similar yeah. It'll be mostly lactobaccilus that's already
| present on the vegetables. Probably will pick up some other
| stuff from the environment and your skin but the dominant
| strains will be from the product itself.
|
| Similarly with sourdough, the main yeast and bacteria strains
| are already present in the flour when you start and grow from
| there. Some surely get introduced from the air as well but they
| aren't that significant compared to the ones that "come with."
| moring wrote:
| I tried making sourdough without a starter culture several
| times and it worked every time (1), so I suspect that having
| the correct conditions may be sufficient depending on what you
| want to ferment.
|
| (1) to be precise, it looked and tasted the same every time,
| and it was somewhat sour and not disgusting, so I just assumed
| that it worked ;)
| brigandish wrote:
| Sourdough does use yeast from the air and feeds on the flour
| (often with help from a sugary friend like an apple), but
| fermentation of vegetables is usually from bacteria on the
| skin of the veg, for instance in sauerkraut the bacteria that
| kicks off fermentation is Leuconostoc mesenteroides which is
| found on the skin of cabbage (and many other veg).
|
| With both you can use a starter, often from the previous
| batch but buying them works too. My first attempts at
| sourdough weren't very successful at all and I wish I'd
| chosen a famous starter to get that good taste, even once I
| got it going okay it wasn't a great taste, the yeast strains
| in my kitchen can't have been that good!
|
| [1] https://olykraut.com/blogs/knowledge/the-stages-of-
| sauerkrau...
|
| [2] https://en.wikipedia.org/wiki/Leuconostoc_mesenteroides#E
| nvi...
| ac29 wrote:
| What size jar is the ferment done in? I'm guessing a 1Qt/1L, but
| the directions dont say.
| bagels wrote:
| I've used 1 pint up to 1 gallon depending on how many peppers I
| harvest. Industry ferments in much, much larger containers.
| ac29 wrote:
| I meant specifically this recipe, which calls for approx 1kg
| of chilis/vegetables + the brine. Maybe 64oz/2L is closer...
| djxfade wrote:
| Someone should port it to the Recipe JSON Schema
| https://schema.org/Recipe
| xchaotic wrote:
| Almost any beginner programming course states that algorithms are
| like recipes for a computer. Conversely a recipe is an algorithm
| meant for imperfect humans. If a recipe isn't code then what is ?
| stakkur wrote:
| This is the same for me: my most starred repo has 220 stars and a
| dozen forks--and no code. It's links about writing (prose) with
| Emacs: https://github.com/thinkhuman/writingwithemacs
|
| I think the idea that 'repos are just for code' hasn't been valid
| for several years now.
| Semaphor wrote:
| 2018, 127 comments: https://news.ycombinator.com/item?id=17540401
|
| I made this back then! It's what taught me to use gloves with
| chili. The capsaicin managed to permeate my skin, and for around
| 3 days my hands would start burning if they only got slightly
| warm. I had to sleep with my hands slightly raised, so they
| wouldn't touch either the mattress or the covers (or my own
| skin). Nowadays, I always have nitrile gloves for any kind of hot
| chili recipes ;)
|
| I think it was great, I guess I'll make it again this year.
| AmericanChopper wrote:
| Use gloves if you're ever handling a lot of tamarind as well.
| It's more acidic than you might think and it will burn your
| skin.
| goldenkey wrote:
| Same thing with lemons, especially if you're in sunlight.
| pc86 wrote:
| Yeah I had to juice a bunch of lemons a few days ago (1/4
| lemon just speared with a fork and juiced into a strainer
| to catch the seeds, which is quick but also covers
| basically your entire hand in juice) and I was surprised
| how almost raw my hands felt after for basically the rest
| of the day.
| [deleted]
| jwozn wrote:
| Any citrus, and a few other plants as well:
| https://health.clevelandclinic.org/lime-juice-and-
| sunshine-c...
| code_duck wrote:
| Another thing to watch out for is opening the lid to a pot of
| stewing chiles. I had a friend that made sauce like this often
| and when she'd open the lid, it was like chemical warfare.
| jwozn wrote:
| I feel dumb, I just now rubbed my eye after eating hot sauce.
| Senor Lechuga Hot Sauce .003 - very good but very hot and my
| eye is on fire.
|
| Avoid touching sensitive areas if you handle chili peppers or
| hot sauce, eyes, nose, groin...
| code_duck wrote:
| Rubbing your eye after handling peppers is a definitely a
| problem - I've had that issue when peeling roasted green
| chile. Going to the bathroom can be risky, too. I had a vivid
| experience with that after chopping up a couple jalapenos at
| Taco Cabana one time...
| Semaphor wrote:
| That's the expected burn. What surprised me, was that the
| non-sensitive area "hand" would burn, and that it would seep
| below the top layer of the skin so you can't even clean it
| off.
| drjasonharrison wrote:
| The nerves are below the skin surface so...
| esaym wrote:
| Similar story with me. I was at my grandma's house for the
| holidays and wanted to can a bunch of jalapenos. I'd slice them
| in half, rub the seeds/guts out with my thumb then slice them
| into rings and throw them in a jar to boil. Did several
| pounds... Night came and I couldn't sleep my hands were burning
| so bad. Touching the sheets or anything would shoot pain. I
| went and dug through her medicine cabinet and found some
| tylenol with codeine pills. Took a couple and managed to go to
| sleep but woke up in the morning and they were still burning.
| Was like that for 3 days or so.
| code_duck wrote:
| I've had this from peeling roasted green chiles. My hands
| felt chill-hot and tingly for 2 days. It seems like abrasion
| cleans it off better than solvents or soap.
| gilrain wrote:
| "Wash" your hands in oil (capsaicinoids are most soluble in
| oil), then wash off the oil with strong detergent like dish
| soap.
|
| It doesn't eliminate the heat, but it reduces it by (to my
| perception) about 80%. Using gloves annoys me, and this method
| allows me to skip them.
| Semaphor wrote:
| I got used to gloves, I use them for handling ground meat as
| well, especially when making sausages.
| dan_quixote wrote:
| I've also had a similar experience peeling and crushing a
| massive amount of garlic by hand with no gloves. Not as bas as
| with chilis, but still caught me by surprise.
| oakmad wrote:
| Ha me too! I couldn't believe that burn and how long it lasted.
| I soaked my hands in milk as placebo one day.
|
| We had a kid just after making it and therefore loads of
| visitors for meals - everyone commented on how good it was and
| wanted some. I'm gonna make it again.
| IanCal wrote:
| I made some and loved it too, a few different various things
| added but one I think was important was some fruit. An apple
| or some mango or something adds something quite beautiful.
|
| I really recommend trying some other lacto-ferments. Green
| beans are great, as are tomatoes (those on toast are
| fantastic). I make them with my 3yo as it's just "kinda chop
| & add ~2% salt".
| richardw wrote:
| Contact lenses. No matter how much I cleaned my hands, put oil
| on, butter...next morning putting my contact lenses in were 10
| second of bleakness.
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(page generated 2022-07-13 23:02 UTC)