Loading
Find Us on Facebook Follow Us on Twitter Bookmark & Share Subscribe to Feed
Wanna join our 6011 other users? | Register
Menu 

Ada's Technical Books

  • User Experience Book Club: July 2017-December 2017

    User Experience Book Club: July 2017-December 2017

    The User Experience Book Club meets on the second Thursday of the month at 7pm. Good Charts Scott Berinato July 13th Flow Mihaly Csikszentmihalyi August 10th How to Make Sense of Any Mess Abby Covert September 14th About Face Alan Cooper October 12t…
    - 29 May 17, 6:20pm -
  • Computer Science Book Club: March – August 2017

    Computer Science Book Club: March – August 2017

    The Computer Science Book Club is where the experienced and non-experts alike read and discuss important and popular books in computer science that blend broad topics in the subject with nuts and bolt engineering, history, and philosophy. The goal is…
    - 3 Mar 17, 3:01pm -
  • User Experience Book Club: January – June 2017

    User Experience Book Club: January – June 2017

    The User Experience Book Club meets on the second Thursday of the month at 7pm. UX Strategy Jamie Levy January 12th Change by Design Tim Brown February 9th Just Enough Research Erika Hall March 9th Designing Interface Animation Val Head April 13th…
    - 12 Dec 16, 3:10pm -
  • Science Fiction & Science Fact Book Club Reading List: October 2016 – August 2017

    Science Fiction & Science Fact Book Club Reading List: October 2016 – August 2017

    The Science Fiction and Science Fact book club will meet once every two months.  Each meeting will have two books assigned for it, a fiction and non-fiction book, about a similar topic.  You are not required to read both books but they will both be…
    - 3 Aug 16, 7:28pm -
  • Classics of Science Fiction Book Club Reading List: September 2016 – August 2017

    Classics of Science Fiction Book Club Reading List: September 2016 – August 2017

    The Classics of Science Fiction book club reads a variety of books that are, should be, could be, or might (arguably) one day be considered classics of the science fiction genre. We typically meet the third Thursday of the month at 7pm, though meetin…
    - 22 Jul 16, 1:24pm -
  • 21st Century Book Club List: September 2016 – August 2017

    21st Century Book Club List: September 2016 – August 2017

    The 21st Century Science Fiction Book Club is exploring authors of contemporary science fiction. We typically meet the fourth Tuesday of the month at 7pm. Click here to sign up for the mailing list through which you will receive monthly email reminde…
    - 18 Jul 16, 7:05pm -
  • Computer Science Book Club Reading List: August 2016 – February 2017

    Computer Science Book Club Reading List: August 2016 – February 2017

    The Computer Science Book Club is where the experienced and non-experts alike read and discuss important and popular books in computer science that blend broad topics in the subject with nuts and bolt engineering, history, and philosophy. The goal is…
    - 11 Jul 16, 2:19pm -
  • Graphic Novel Book Club Reading List

    Graphic Novel Book Club Reading List

    The Graphic Novel Book Club meets on the second Tuesday of the month at 7pm. Ghost World Daniel Clowes, Chris Ware May 10th, 2016 Paper Girls Cliff K. Chiang, Brian K. Vaughan, Matt Wilson June 22nd, 2016 League of Extraordinary Gentlemen Vol 1 All…
    - 13 May 16, 1:56pm -
  • User Experience Book Club Reading List: January-December 2016

    User Experience Book Club Reading List: January-December 2016

    The User Experience Book Club meets on the fourth Thursday of the month at 7pm. Don’t Make Me Think Steve Krug January 28th, 2016 Articulating Design Decisions Tom Greever February 16th, 2016 Designing for Interaction Dan Saffer March 24th, 2016…
    - 4 Jan 16, 10:35pm -
  • Classics of Science Fiction Book Club Review: Theodore Savage

    Classics of Science Fiction Book Club Review: Theodore Savage

    On Thursday, November 19th, the Classics of Science Fiction Book Club met and discussed Cicely Hamilton’s Theodore Savage: A Story of the Past or the Future. Hamilton’s 1922 classic could be thought of as an alternative historical narrative about…
    - 29 Nov 15, 6:52pm -

Food Politics

  • newThe latest on CBD
    I am interested in the politics of CBD edibles and supplements, and have been collecting items.  The big issue, of course, is regulation. The FDA has a web page devoted to this topic: FDA Regulation of Cannabis and Cannabis-Derived Products, Includi…
    - 13 hours ago, 24 Sep 20, 9:00am -
  • Hunger in America: The landscape in 2020

    Hunger in America: The landscape in 2020

    Before getting into the statistics, let’s start with the on-the-ground reality: real people, often with small children, are too poor to feed themselves and their families properly.  For the human impact of pandemic poverty, see: New York Times Mag…
    - 2 days ago, 23 Sep 20, 9:00am -
  • Corporate capture in action: e-mails illustrate the meat industry’s role in keeping plants open despite Covid-19

    Corporate capture in action: e-mails illustrate the meat industry’s role in keeping plants open despite Covid-19

    I’ve written previously (see this one, for example) about the meat industry’s role in keeping plants open despite worker illnesses, but much about the industry’s pressures on government has been based on conjecture.  No more. In another exampl…
    - 3 days ago, 22 Sep 20, 9:00am -
  • Industry-funded study of the week: soup prevents obesity?
    When I saw the title of this study, I had two questions: Why would anyone do a study like this? (OK, in short-term studies, consuming water or soup before meals reduces immediate calorie consumption, but in the long term?) Who paid for it?  (Gettin…
    - 4 days ago, 21 Sep 20, 9:00am -
  • Weekend reading: books about individual foods, avocados this time

    Weekend reading: books about individual foods, avocados this time

    Jeff Miller.  Avocado: A Global History.  Reaktion Books, 2020.     I did a blurb for this one: Avocados is a welcome addition to the Reaktion food series, so filled with splendid facts, figures, and illustrations that I learned something new on…
    - 7 days ago, 18 Sep 20, 9:00am -
  • Food companies’ exploitation of Covid-19 for marketing purposes: new report

    Food companies’ exploitation of Covid-19 for marketing purposes: new report

    The NCD [Non-Communicable Disease] Alliance has issued a press release for its latest report, Signalling Virtue, Promoting Harm – Unhealthy Commodity Industries and COVID-19 As the press release explains, the new report details hundreds of examples…
    - 8 days ago, 17 Sep 20, 9:00am -
  • Do Trump’s SNAP announcements violate the Hatch Act?

    Do Trump’s SNAP announcements violate the Hatch Act?

    These USDA announcements about Disaster SNAP were forwarded to me by Kaitlyn Waugaman, MPH, RDN, LDN, who is in the Division of Preventive Medicine at the University of Alabama at Birmingham. The one from August 27: The one on September 8, a few week…
    - 9 days ago, 16 Sep 20, 9:00am -
  • OSHA fines meat packers for Covid failures (sort of)
    I have complained previously how Covid-19 has exposed corporate capture of the Occupational Safety and Health Administration (OSHA), the federal agency ostensibly responsible for ensuring “safe and healthful working conditions for working men and w…
    - 10 days ago, 15 Sep 20, 9:00am -
  • Misleading marketing of the week: maple syrup of all things

    Misleading marketing of the week: maple syrup of all things

    My colleague Lisa Sasson, who is a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association), sent me a copy of its September 11 newsletter.  This, she pointed out, contains this advertisement for  Canadian maple…
    - 11 days ago, 14 Sep 20, 9:02am -
  • Weekend reading: Fat in the Fifties

    Weekend reading: Fat in the Fifties

    Nicolas Rasmussen.  Fat in the Fifties: America’s First Obesity Crisis.  Johns Hopkins University Press, 2019.   I wrote a blurb for this book: Fat in the Fifties is a riveting analysis of the rise and fall of early concerns about the health co…
    - 14 days ago, 11 Sep 20, 9:00am -

Honest Cooking

  • Meritage Wine Bar – Coastal and Mediterranean Influences in Long Island

    Meritage Wine Bar – Coastal and Mediterranean Influences in Long Island

    Izabela Jay visits Meritage Wine Bar in Nassau, Long Island, and comes away reminded of what life was like before the world changed due to the pandemic. By Izabela Jay For the past 3 years, Meritage Wine Bar in Nassau, Long Island specializes in hous…
    - 31 days ago, 24 Aug 20, 12:20pm -
  • Rethink Chicken Into your Picnic Pecking Order

    Rethink Chicken Into your Picnic Pecking Order

    Versatile and delicious, Chicken pecks its way to the top of our picnic order. See why this juicy tender bird is essential for our baskets. By Alyssa Holder Chickens are underappreciated. Every picnic I attend there is no bird in sight, only blocks o…
    - 34 days ago, 21 Aug 20, 3:14pm -
  • Noble Russian Beluga-Sevruga Caviar, Miso And Blackcurrant Wood By Chef Eric Vildgaard

    Noble Russian Beluga-Sevruga Caviar, Miso And Blackcurrant Wood By Chef Eric Vildgaard

    Most chefs use caviar as garniture on a dish, but not two-starred Michelin chef Eric Vildgaard of Jordnær in Copenhagen. Instead, he uses the extravagant product as the main feature and builds dishes up around it. If anyone knows how to combine cav…
    - 37 days ago, 18 Aug 20, 2:33pm -
  • This New England Chef Accomplishes the Unexpected

    This New England Chef Accomplishes the Unexpected

    New England chef, competitive dancer, and female owner and founder of a Relais & Châteaux boutique hotel.  Trisha Pérez Kennealy beats the odds as owner of landmark hotel The Inn at Hastings Park.  Born and raised in Puerto Rico, Trisha Pérez Ke…
    - 45 days ago, 10 Aug 20, 6:08pm -
  • Mrs Tollman’s Divine Chicken Pot Pie

    Mrs Tollman’s Divine Chicken Pot Pie

    Guests love Beatrice Tollman’s divine Chicken Pot Pie. It’s perfection when prepared by Executive Chef Daniel Putz in Cheneston’s Restaurant at The Milestone Hotel & Residences in London. A Life in Food written by Beatrice Tollman, President a…
    - 58 days ago, 28 Jul 20, 12:00pm -
  • Red Mountain Resort’s Inspired Cooking

    Red Mountain Resort’s Inspired Cooking

    With recipes from the Canyon Breeze Restaurant, Chef Chad Luethje guides you through healthy eating in Red Mountain Resort’s new Cookbook, Inspired Eating. For some, eating on the healthy side can be depicted as being somewhat dull. I’ve been i…
    - 62 days ago, 24 Jul 20, 5:46pm -
  • Elevated Tomato Salad by Chef Andrew Clatworthy from TRIO

    Elevated Tomato Salad by Chef Andrew Clatworthy from TRIO

    Chef Andrew Clatworthy shares the recipe of this outstanding tomato salad from TRIO Restaurant, sister restaurant of the two Michelin-starred AOC in Copenhagen. We may not have the amazing view Trio has at home, but at least we can recreate one of th…
    - 70 days ago, 16 Jul 20, 3:55pm -
  • A Rosé Cocktail Inspired by the Warm Glows of Summer
    A beautiful marriage of sunflower seeds, bell peppers, coconut milk, and the strawberry flavors of Chandon Brut Rose delivers the very essence of summer in this glowing cocktail.  Created by revolutionary bartender and activist, Jakob Kramer-Jense…
    - 71 days ago, 15 Jul 20, 2:11pm -
  • Turbot, Truffles and Yuzu Kosho By Chef Eric Vildgaard

    Turbot, Truffles and Yuzu Kosho By Chef Eric Vildgaard

    Turbot is the king of the sea, and a king is to be treated with the utmost respect. Here is two-starred Michelin chef Eric Vildgaard’s personal vision of how the royal North Sea-fish should be prepared. Jordnær took everyone in and outside Denmark…
    - 72 days ago, 14 Jul 20, 5:33pm -
  • Matilda Shnurova: Russian Boss Lady Opens Three New Restaurants In Time Of Crisis

    Matilda Shnurova: Russian Boss Lady Opens Three New Restaurants In Time Of Crisis

    Matilda Shnurova cements herself as one of the Russian restaurant world’s heavy-hitters as she embarks on simultaneously opening three new restaurants in a corona-stricken world. All at the age of 33. If you search the internet for a definition of…
    - 83 days ago, 4 Jul 20, 1:10am -

It's Not F***ing Rocket Science

Khymos

  • My grocery list

    My grocery list

    It’s been a long hiatus, more than 3 years since the last blog post! I’ve been busy, but fortunately not too busy to cook. Despite desert like conditions on the blog, many desserts have been prepared and enjoyed! Looking back, I think one reason…
    - 8 Nov 17, 4:27pm -
  • Ginger milk curd

    Ginger milk curd

    With only 3 ingredients you can make a tasty gel within minutes. The gel is very fragile and easily “looses” liquid, in this case whey, which is seen as a clear drop under the spoon. This loss of liquid from a gel is known as syneresis. Some week…
    - 24 Feb 14, 3:02pm -
  • Texture updated and available for download

    Texture updated and available for download

    I’m happy to announce that a major update of “Texture – A hydrocolloid recipe collection” is now available for download. Version 3.0 of Texture features many new recipes, , more pictures (A big THANK YOU to all contributing photographers!), a…
    - 14 Feb 14, 8:12pm -
  • Volume-to-weight calculator for the kitchen

    Volume-to-weight calculator for the kitchen

    Vintage Glasbake Measuring Cup by Gerrilynn Nunley Despite the fact that the U.S. Metric Association have advocated metrication for nearly 100 years, many cookbooks still use US customary weights and volume measures. When following a recipe calling f…
    - 23 Jan 14, 4:13pm -
  • Brining salmon to avoid formation of white exudate

    Brining salmon to avoid formation of white exudate

    Avoid the white exudate (left) by brining salmon (right) prior to cooking Salmon is a wonderful fish that can be prepared at nearly any temperature between raw (as in sushi) and fully cooked. In between these extremes lies a range of temperatures tha…
    - 5 Jan 14, 2:59pm -
  • Notable new books from 2013

    Notable new books from 2013

    Browsing through books published in the last year (+ some from 2012), these are the ones I found particularly interesting in the field of food and science: Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked…
    - 1 Jan 14, 5:08am -
  • “Texture” to be updated

    “Texture” to be updated


    - 29 Dec 13, 8:04pm -
  • Merry Christmas to all geeks

    Merry Christmas to all geeks

    Some say 2012 was the year when 3D printing hit the mass market. Well, here’s my small contribution based on my own christmas tree design as well as the classical Penrose kite and dart. (I know. It’s 2013 now, but the cookie cutters were actually…
    - 19 Dec 13, 6:28pm -
  • Nordic food lab

    Nordic food lab

    Tables set and decorated for the best lunch at a scientific conference ever! I mentioned in my blog post on “The Emerging Science of Gastrophysics” symposium held at the Royal Danish Academy of Sciences and Letters in Copenhagen that we were trea…
    - 9 Jan 13, 5:55pm -
  • Harvard science & cooking lectures 2012

    Harvard science & cooking lectures 2012

    The popular Science & Cooking lectures at Harvard are back again (in fact they started September 4th). Classes are filmed and freely available via Youtube and iTunes. Like in previous years the public lecture series is given alongside the course “…
    - 16 Sep 12, 6:02pm -

Modernist Cuisine

  • Black Lives Matter

    Black Lives Matter

    As you may have realized, we have been offline for over 3 months. Posting tips about bread has not felt right during this time. There are more important things going on in this country. We’ve wrestled with what to do, but ultimately haven’t wante…
    - 2 days ago, 22 Sep 20, 10:38am -
  • How to Rescue Overproofed Dough

    How to Rescue Overproofed Dough

    It happens to the best of us. You wait many hours for your dough to proof so that you can bake it, and then, somehow, you forget about the dough (it’s easy to do, especially when you’re juggling meal prep during the holidays), and it overproofs.…
    - 20 Nov 18, 12:00pm -
  • Discover How You Can Contribute to Modernist Pizza

    Discover How You Can Contribute to Modernist Pizza

    We’ve been hard at work for the last year learning everything we can about the art, science, and history of pizza. Now we want to hear from you. Today we launched an online research contributions portal that we hope will encourage you to join in o…
    - 5 Nov 18, 3:00pm -
  • Five Easy Tips For Freezing Your Sourdough Starter

    Five Easy Tips For Freezing Your Sourdough Starter

    One of the most important discoveries we made while developing and refining the recipes in Modernist Bread is that yeast is among the most resilient life-forms we’ve ever encountered (and we encounter many in our lab, which we share with a bunch of…
    - 11 Oct 18, 2:06pm -
  • Sourdough Science

    Sourdough Science

    Baking is applied microbiology. That may seem like an odd way to look at it, but it’s only a modest exaggeration. All yeast-leavened breads owe their shapes and textures to the actions of microbes. The yeast used to create bread can be commercially…
    - 26 Sep 18, 3:13pm -
Emergency Comeback
Shorts Fix
Dosha Pops
In The Lights PR

Molecular Gastronomy

  • The Science Behind Eggs

    The Science Behind Eggs

    Depending on the recipe, most baked goods require the use of eggs. Believe it or not, eggs serve a crucial role in many recipes, but cooking the perfect egg often proves to be a difficult task. This one simple ingredients … Continue reading →
    - 21 Jan 13, 1:50am -
  • Yeast in All its Glory

    Yeast in All its Glory

    Once you step into a kitchen, the baker becomes the chemist and the recipe the experiment. In the following, we will explore the relationship of yeast to the staple of baked goods, bread. The baker combines flour, yeast, liquid, and … Continue read…
    - 4 Dec 12, 4:21pm -
  • How Does High Altitude Affect Baking?
    As with any amateur baker hoping to rise in the ranks and finally trade in that Easy-Bake oven for the real thing, one must master the manipulation of temperatures, moisture levels, and precise ingredient measurements, whose slight deviation from ide…
    - 2 Dec 12, 7:36pm -
  • Scientific Ice Cream

    Scientific Ice Cream

    “It’s NEVER too cold for ice cream.” -Anonymous Have you ever wondered how making ice cream the old-fashioned way actually works? Well, let’s say one night, you put both a water bottle and a container of vanilla ice cream in … Continue read…
    - 30 Nov 12, 1:19pm -
  • How to Bake a Cookie – In Terms of Chemistry

    How to Bake a Cookie – In Terms of Chemistry

    Baking a cookie is pretty simple. You can either buy pre-made cookie dough and just place little balls of the dough in the oven, or you can make cookie dough from scratch then bake it. However, did you ever look … Continue reading →
    - 25 Nov 12, 6:00pm -
Shorts Fix

About PopMuse

A curated aggregation of musings from across the land and of different subject matters for the scanoholics.