This looks interesting! Not sure yet how I feel about the (missing) password authentication. Instead a mail with a login code is sent (which seems to work for this.. )
I created something similar ~2 decades ago in perl. It would spit out a long list of passwords in text format so you could chose one without the server knowing what you chose.
That's a nice idea! I just created this password generator for fun like other utilities in java but I don't know just this one generated so many interest. You can see the source code using the button to the bottom right (the one that has 1's and 0's)
Alternatively go buy a few of those orange plastic extension cable wrap things from the electrical aisle at a big box store (either the plastic ones that are flat, or the big circular ones with a handle). I've had them for a decade, and every year I wind up my cords on them, and they always unwind easily the next year.
Careful coiling and then securing the coils with string in 3-4 places workes well for me. Coiling should be done while paying heed to the cable's preferred direction, if there is any tension it does not work well.
I have never heard of that lazy version. Here is how probably most Bosnian families would do it:
- Grind coffee beans as fine as you can, much finer than for espresso
- in the meantime, make sure to boil your water and then put it aside.
- heat up the džezva (turk: cezve) slowly for a few seconds (so that water that is poured in
does not cool down too quickly)
- take 9g of coffee powder per cup and put it into your džezva. You can vary the amount to your
likings. I take 18g of coffee for around 360ml of water.
- with the džezva still on the hot plate pour around 1/3 of the water slowly into the džezva.
The water turns into a foamy dark liquid. Gently adjust temperature so that the liquid is slowly
heated. This will make it rise due to the foam on top.
- Let it rise to about 2/3 of the džezva. Remove džezva from the plate, let the coffee set a
little (to about 1/2).
- Pour more water into the coffee, again to 2/3 of the džezva
- put džezva back on plate, heat it up and let the coffee rise to 1/1 of the džezva
- remove from plate, slowly fill with water until the level is back to 1/1 (foamy liquid is
setting again and will allow you to add more water)
Your coffee is ready to serve. Serve in fildžan or small cups.
What was the name of coffee in Bosnia historically? I can't believe it wasn't "Turkish coffee". I would expect that the name "Bosnian coffee" (that the article claims is now used) is something very recent (something similar to what
bigwheeler here writes about "Greek" coffee). Is the name even really used?
Btw, the proper formatting here is to separate paragraphs with an empty line and to remove all leading spaces in front of every paragraph, to avoid the text being treated as the source code.
I was there recently and visited Sarajevo and actualy faced this as a real world problem: wanted to order bosnian coffee in a restaurant but was kind of unable to express myself.
If you order coffee (kahva/kafa) in Bosnia nowadays, you are likely to get whatever comes out of the machine installed at the bar.
To get the real deal I had to order using one of these expressions:
domaća kafa/kahva (homeland coffee? native coffee?)
naša kafa/kahva (translates to "our coffee")
or
bosanska kafa.
However, traditionally I guess coffee was just called kahva/kafa as it probably was not distingueshed between the verious forms of preparation. And also calling it turkish coffee would seem ok, as the whole area is highly influenced by (ancient) Turkey, not only linguistically.
Fully agree. It seems nobody understands it in the sense of Business Processes/Workflow modelling anymore and it is arbitrary used for "something to do".