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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

  • newWeekend reading: What Big Ag is thinking about planting decisions and economic prospects

    Weekend reading: What Big Ag is thinking about planting decisions and economic prospects

    Every now and then I run into an excellent source of information about things I know nothing about.  I’ve just discovered Purdue University’s Ag Economy Baromoter, which tracks the opinions of producers of corn and soybeans. Big Ag feels pretty…
    - 2 hours ago, 19 Jul 19, 8:42am -
  • Snackification: a new word in my vocabulary
    BakeryAndSnacks.com’s Special Edition: Snackex 2019 introduces the concept of “Snackification,” which as far as I can tell is the conversion of three square meals a day to all-day snacking.  Alas, snacks have calories; the more snacks the mo…
    - 1 day ago, 18 Jul 19, 9:28am -
  • Externalized costs of Big Ag: The Wall Street Journal explains

    Externalized costs of Big Ag: The Wall Street Journal explains

    High marks to the The Wall Street Journal for its story about the externalized costs of agricultural runoff into the Mississippi River. The article is interactive.  Take a look. It traces how agriculture pollutes 2300 miles of the Mississippi river…
    - 2 days ago, 17 Jul 19, 9:32am -
  • Should Food Banks accept donations of Soylent?
    I recently received an email from a public relations representative of Soylent, the company that makes those powdered meal replacements.  My NYU department once conducted a Soylent tasting. Our conclusion: it may meet nutritional requirements, but i…
    - 3 days ago, 16 Jul 19, 8:43am -
  • Industry-funded studies: The Sugar Association’s view
    You may think, as I do, that everyone would be better off eating less sugar, but that’s not how The Sugar Association sees it.  This trade association for sugar producers funds research to demonstrate that eating sugar is a good thing and not harm…
    - 4 days ago, 15 Jul 19, 8:58am -
  • Weekend shopping: “Golden Sugar”

    Weekend shopping: “Golden Sugar”

    I’m indebted to Mimi Griffith for telling me about an article in Food Dive about a new product Domino must think you can’t live without: Golden Sugar. It’s “Less Processed” ! And, “bakes and dissolves like white sugar.”  Of course it d…
    - 7 days ago, 12 Jul 19, 9:33am -
  • A roundup of articles on the infant formula industry
    DairyReporter.com is another one of those industry newsletters I so enjoy reading.  This particular article is a roundup of articles on the infant formula industry. Special Edition: Infant nutrition The field of infant nutrition is a constantly evol…
    - 8 days ago, 11 Jul 19, 8:59am -
  • One more time: the Economic Research Service tragedy
    I was asked to do a more formal write-up of my blog posts on what’s happening with the Economic Research Service for World Nutrition, a publication of the World Public Health Nutrition Association. My article is now published as “The Trump Admin…
    - 9 days ago, 10 Jul 19, 9:00am -
  • An exchange with Ray Goldberg about sponsorship and trust
    Ray Goldberg, Harvard Business School Professor of Agribusiness, Emeritus, but still running a seminar that I have attended annually for about 25 years, often challenges me to think more constructively about how food businesses should respond to pres…
    - 10 days ago, 9 Jul 19, 9:04am -
  • Industry-funded review of the week: Seafood!
    Seafood intake and the development of obesity, insulin resistance and type 2 diabetes.  Bjorn Liaset, Jannike Øyen, Hélène Jacques, Karsten Kristiansen and Lise Madsen. Nutrition Research Reviews (2019), 32, 146–167. Conclusion: Evidence from i…
    - 11 days ago, 8 Jul 19, 9:09am -

Honest Cooking

  • newMixologist-Approved Tequila Cocktail Recipes

    Mixologist-Approved Tequila Cocktail Recipes

    Especially known for its relationship with salt and lime, playing a major role in the play of margaritas, tequila has so much more to offer us. Celebrate the versatile Mexican spirit on National Tequila Day with these tequila infused cocktail recipes…
    - 2 hours ago, 19 Jul 19, 9:00am -
  • newItalian Chef Marco Sacco’s Salmon Ingot – Chefs Collective

    Italian Chef Marco Sacco’s Salmon Ingot – Chefs Collective

    Chef Marco Sacco, of the 2-Michelin-starred restaurant Piccolo Lago in Mergozzo, Italy, shares one of his signature dishes, Salmon Ingot.The post Italian Chef Marco Sacco’s Salmon Ingot – Chefs Collective appeared first on Honest Cooking.
    - 2 hours ago, 19 Jul 19, 9:00am -
  • Sip On These Cocktails for National Tequila Day

    Sip On These Cocktails for National Tequila Day

    From sweet to spicy to smoky and everything in between, these New York based restaurants and bars offer all the best tequilas and mezcals to celebrate National Tequila Day. In New York City, agave spirits are a year-round fixture found in bars and re…
    - 1 day ago, 18 Jul 19, 9:00am -
  • Caprese Pasta

    Caprese Pasta

    It's hard to think of a better combo for a summer dish than spinach basil pesto, bright, juicy cherry tomatoes and squeaky fresh mozzarella. All tossed with al dente pasta. Caprese pasta is sure to be a hit.The post Caprese Pasta appeared first on H…
    - 1 day ago, 18 Jul 19, 9:00am -
  • Splendid New Flavors from Jeni’s Splendid Ice Creams to Search Out This Summer

    Splendid New Flavors from Jeni’s Splendid Ice Creams to Search Out This Summer

    When we think of summer, we think of cones piled high with cool ice cream. But we don't want just any ol' ice cream! Being the food lovers that we are, we want fun flavors. One of our all-time favorite ice cream shops and makers, Jeni's Splendid Ice…
    - 3 days ago, 16 Jul 19, 9:00am -
  • Ham, Egg and Cheese Breakfast Pizza

    Ham, Egg and Cheese Breakfast Pizza

    Your favorite food, breakfast-style! I dare you to stop at one slice of this Bayonne ham, egg and cheese breakfast pizza topped off with a runny yolk. It’s so good you’ll want breakfast for dinner.The post Ham, Egg and Cheese Breakfast Pizza app…
    - 4 days ago, 15 Jul 19, 9:00am -
  • Olive Oil Desserts that will Make Your Tastebuds Dance

    Olive Oil Desserts that will Make Your Tastebuds Dance

    Desserts and baking can use more than just the usual butter. Check out these sweet olive oil desserts chefs around the country are putting on their menus. The post Olive Oil Desserts that will Make Your Tastebuds Dance appeared first on Honest Cooki…
    - 5 days ago, 14 Jul 19, 9:00am -
  • Bayonne Ham and Cheese Sliders

    Bayonne Ham and Cheese Sliders

    These ham and cheese sliders are the perfect finger food for parties. They’re an instant crowd pleaser! These cheesy sliders can easily be prepared ahead of time.The post Bayonne Ham and Cheese Sliders appeared first on Honest Cooking.
    - 7 days ago, 12 Jul 19, 9:00am -
  • The Classic JW Marriott Miami Turnberry Resort & Spa

    The Classic JW Marriott Miami Turnberry Resort & Spa

    In the past, the JW Marriott Miami Turnberry Resort and Spa was the place where people would gather to spend their Summers lounging by the pool, playing a game of golf,  hosting a bar mitzvah or wedding or to have a delicious meal within this trop…
    - 7 days ago, 12 Jul 19, 9:00am -
  • Tim Raue’s Boeuf Bourgignon, Brasserie Colette
    Tim Raue was one of the first Michelin-star restaurants I experienced. Let’s say – Check-point Charlie, Brandenburg Gate, Tim Raue – a great experience in Germany. Although Tim Raue is known for his excellence and appreciation for Asian cuisi…
    - 7 days ago, 12 Jul 19, 9:00am -

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

  • 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 -
  • Easy Tips For Freezing Your Sourdough Starter

    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 -
  • Why Does Baking Bread Smell So Good?

    Why Does Baking Bread Smell So Good?

    Here’s a fun thing to try: stand outside a bakery on an early summer morning, and watch how people react to the smell of baking bread wafting out the door as they walk by. Their heads turn, their noses lift, their eyes close . . . It’s only a mat…
    - 22 Aug 18, 3:27pm -
Janine Just, Inc.
Lux Smiles Dentistry
Recipe Test Nest
Stormseed

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 -
Janine Just Inc.

About PopMuse

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