Tutorial:Recipe

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If the input file sets

CalculationMode = recipe

then the code will print you a tasty recipe, randomly selected from those available in the package. For example:

************************** Calculation Mode **************************
Input: [CalculationMode = recipe]
**********************************************************************

Info: Octopus initialization completed.
Info: Starting calculation mode.


OCTOPUS a la GALLEGA:

Ingredients: For 4 persons
  - 2 kg. of octopus
  - 2 kg. of potatoes
  - 100 grs. of paprika
  - 100 grs. thick salt
  - olive oil

Preparation: Wash the octopus in cold water. Place a copper (Cu) pan with water
on the fire, and when it starts boiling submerge the octopus, and remove
it again. Repeat this procedure 3 times, always waiting for the water to
start boiling. Then, boil the octopus for 20 minutes, remove the pan from
the fire and let it rest for 5 minutes. Remove the octopus from the water,
and cut it in thin slices with some scissors. It is served on wood plates,
spiced in the following order: first the salt, then the paprika and the
olive oil. It is served with potatoes.


DISCLAIMER: The authors do not guarantee that the implementation of this
recipe leads to an edible dish, for it is clearly "system-dependent".

There are currently recipes available in English, Spanish, Italian, and Basque. Which one you get is controlled by the LANG environment variable, so if you run "LANG=es octopus", you may get:

PULPO A FEIRA:

Ingredientes: Para 4 personas
  - 2 kg. de pulpo
  - 2 kg. de papas / patatas
  - 100 grs. de ají / chile / pimentón picante
  - 100 grs. de sal gorda
  - aceite

Preparación: Se lava el pulpo en agua fría, se pone una olla de cobre con
agua al fuego y cuando rompa a hervir se coge el pulpo, se mete y se saca
del agua tres veces dejando que en cada intervalo vuelva a hervir el agua.
Se deja cocer el pulpo durante unos 20 minutos retirándolo del fuego y
dejándolo reposar durante 5 minutos. A continuación, se quita del agua y
se corta en trozos finos con unas tijeras. Para servirlo se pone en unos
platos de madera condimentándolo por este orden: sal, pimentón, aceite y
se añaden unos cachelos (Patatas).

Contributions in other languages welcome!


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