This dish is one i eat often, its tasty and takes like 10 mins to make. Very simple ingredients too:

Ingredients:

• 3 x rashers of bacon (i use smoked streaky but any will do)
• 1 x small onion
• Olive Oil
• Salt & Pepper
• Handful of pasta shapes (any will do)
• 1 x egg

Ok, im hungry thinking about it, lets do it.

1. Chop the onion and fry it off  in a splash of olive oil until softened
2. Chop the bacon up and fry it with the onions
3. Meanwhile chuck the pasta in boiling water with some salt
4. Once youve done this a few times you will get the bacon and onions nice and crispy to coincide with the paste being ready.
5. Drain the pasta, throw the bacon and onions in and put a few twists of black pepper in there,mixed it round a bit (put lid back on saucepan we need it to stay hot)
6. Beat the egg for 10 seconds then chuck it in saucepan.
7. With lid on, shake the pan to get all the egg just  enough so it forms a lovely gooey sauce.

EAT and feel very happy,if you can make anything this tasty out of so few ingredients in under 10 mins please let me know.

Skill Level : Amoeba
Serves : 1
Preparation Time : None
Cooking  Time : 10 mins tops

As everyone at open-inn knows I am a big advocate of the world of FOSS but i still find myself having to use windows for some tasks (mainly latest versions of dreamweaver and photoshop).

Despite this I am relentless with my mission to find decent (if not better) alternatives to the commercial apps i use and for a long time one of the things I could never replace was my trusty FTP program, CuteFTP from Globalscape….until now..

Ok, so gftp and LOADS of other foss ftp programs have been around for ages BUT i always found cuteftp the most intuitive gui compared to any other ftp apps (and I include commercial ones in that statement).

Then one fateful day several months ago I came across Filezilla, an open-source ftp client (and server if you want it) that blew my socks off.  Running over 250 websites for various clients I use ftp more than most people i know so for me speed and decent gui is essential.

Filezilla does everything you would expect from an ftp client (ftp, ftps, sftp, resume, folder comparing etc http://filezilla-project.org/client_features.php) but the thing that impressed me the most was the level of attention that was given the the gui design.

I regularly export my site settings to my dropbox as a straight xml file so i can access all my sites from any pc i like without any hassle though any sensitive ones are not stored/exported (I use Keepassx to keep contorl of my passwords but ill post on that seperately cos thats awesome and foss too!)

Im not going into the specifics here as you can check  the project website for that info but its available as Windows & Mac binaries and GNU/Linux source is also available so it should run on anything. Ubuntu includes it in the repos but I found quite a few of the gui features (like synced browsing and quite connect button) were missing from the repo version compated to the latest source tarball.

So why not head over to http://filezilla-project.org/ and install it, or do a the following old trusy ((if you are on ubuntu).

sudo apt-get install filezilla

This post isnt a technical review of the app just another notch of my foss bedpost. Enjoy….

Inspired by a Hugh Fearnley-Whittingstall Nettle ale recipe on the Channel 4 Website.

Method

Clean your nettles, tag out any grass etc

Boil nettles for 1 hour with 9 litres of water.
Leave to infuse till the mixture is at blood temperature.
The nettle water should turn the colour of a green tea.
I had to do this in 3 litre batches as I don’t have a big enough pan for 9 litres!

Drain the nettles through muslin cloth into large brewing bucket.
Give the muslin cloth a good squeeze to get as much of the fluid into your brewing tub as you can.

My son squeezing fruit for the brew

Add the  juice of two oranges and two lemons
Slowly add sugar, stirring constantly to ensure sugar dissolves fully.

At this stage you can test the taste if you want, it should taste like a nice fruit tea, but you don’t want tea you want booze!

Mix in 40 grams of Cream of Tartar.

Ensure mixture is at blood temperature then add 7g of bakers yeast.

Now cover the container and leave to ferment for 2-3 days in a warmish place.

I kept my mixture between 19-22 degrees centigrade.

Fermenting away

Once fermentation is complete (should no longer be bubbling madly), remove any scum from the top of the mixutre. I used a seive for this. Then sipon the beer off into sterilised bottles and seal.

Filling the bottles

I use old beer bottles and have a crown capper to reseal, but have recently got hold of a load of the re-sealable Grolsch bottles! These are ideal,and eco-friendly!

Beer ready to cap

Tom caping his nettle beer

Once you have siphoned and sealed your beer move it to a cool place and leave for at least 3 days before drinking. I’d say it’s best drunk within the month, but mine didn’t last that long!

Be carefully when opening as the beer can be fairly lively, now sit back relax and enjoy!

Let us know how you get on!

Thanks for reading,

Tom.

1. Making Nettle Beer with Tom , Marie-Laure and Kjetil.

Vollmer Hiking

2. Informative chat about the web based personal music library software Ampache.org with special guest Karl Vollmer , the lead developer of the project.
Asking the questions are Kjetil and Mark.

* Version 3.5 released on 2008/05/05

3. Our Recommendations for this episode :-

* Karl Vollmer – Musician – Stan Rogers and Movie – Entre les murs
* Kriss – Doves – Kingdom of Rust.
* Marie-Laure – Bookmooch
* John – John Cleese’s Speech at Graham Chapman’s funeral.
* Mark – Trailer Park Boys
* Kjetil – Montée
* Tom – Easy Star’s Lonely Hearts Dub Band
* Kevin Purdy – Awesome Window Manager , The Presets and cycling in the spring Oregon rain.

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