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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

  • newCoronavirus and food: Happy April Fool’s Day

    Coronavirus and food: Happy April Fool’s Day

    This is what the bagged salad section of the Wegmans in Ithaca, New York, looked like early last Friday morning (right after the store opened for the day). Thanks to Stephanie Borkowsky for the photo.
    - 17 hours ago, 1 Apr 20, 9:19am -
  • What does $2 Trillion do for US Food Systems? (Not much, alas)
    President Trump’s $2 Trillion relief package is the “Coronavirus Aid, Relief, and Economic Security (CARES) Act of 2020.’’ This 880-page (!) bill addresses food systems in several ways, most of them in “Title I Agricultural Programs” whic…
    - 2 days ago, 31 Mar 20, 9:01am -
  • Coronavirus and food: weekly update
    RIP Floyd Cardoz, a chef whose food I loved, is one of the early casualties.  I last talked to him at an event not six weeks ago.  He was having a hard time.  But to end like this?  A heartbreak. Predictions of high risk Obesity and type 2 diabet…
    - 3 days ago, 30 Mar 20, 9:00am -
  • Every crisis has heroes: here’s ours

    Every crisis has heroes: here’s ours

    Thanks to Dr. Leon Axel for his cartoons, especially this one.
    - 6 days ago, 27 Mar 20, 9:00am -
  • Coronavirus and pets
    They still have to be fed.  Dogs still have to be walked. As I reported earlier, a dog in Hong Kong was found with a case of Coronavirus.   It looks like the dog caught it from it owner, not the other way around. The Animal Wellness Foundation urg…
    - 7 days ago, 26 Mar 20, 8:52am -
  • Is it safe to eat produce from farmers markets?  Yes and please do.
    Not many restaurants will be able to survive Coronavirus, and this is a personal, social, and national tragedy. I’m worried about farmers’ markets too. Researchers say that the cost of Coronavirus to farm-to-consumer programs could go well into t…
    - 8 days ago, 25 Mar 20, 8:41am -
  • Coronavirus and food: this week’s update

    Coronavirus and food: this week’s update

    From the New York Times Does food transmit Coronavirus?   Basically no (with some cautions).  See yesterday’s post for details. Keeping up Coronoavirus   Healthroid has a summary.  The maps are updated daily Food Policy Watch: This weekly new…
    - 9 days ago, 24 Mar 20, 9:00am -
  • Is it safe to eat fresh produce? Yes (with caveats)
    I’ve been getting many requests from friends to weigh in on what’s safe to eat. Is it safe to eat fresh produce from supermarkets? Is it safe to eat fresh produce in bags or plastic packs? Is it safe to eat fresh produce from farmers’ markets?…
    - 10 days ago, 23 Mar 20, 9:20am -
  • Weekend reading: USDA’s food and agriculture charts

    Weekend reading: USDA’s food and agriculture charts

    In this strange era of social distancing, I am catching up on items of interest, this one on USDA’s Selected Charts from Ag and Food Statistics, published in February this year. These cover the ag and food sectors, the rural economy, land and natu…
    - 13 days ago, 20 Mar 20, 9:03am -
  • What’s up with plant-based?
    Here’s what I’ve collected lately on the hot topic of plant-based foods and drinks. Cargill is now doing plant-based: Cargill Inc will launch plant-based hamburger patties and ground “fake meat” products in April, challenging Beyond Meat and…
    - 14 days ago, 19 Mar 20, 9:04am -

Honest Cooking

  • Mayanoki – New York City’s Only Sustainably Sourced Omakase Sushi Restaurant

    Mayanoki – New York City’s Only Sustainably Sourced Omakase Sushi Restaurant

    As someone who was embarrassed when I pulled out homemade sushi rolls out of my elementary school lunch bag, I’m pretty amazed at how western palates have evolved over recent decades to not only appreciate Japanese food that’s not slathered in te…
    - 22 days ago, 11 Mar 20, 11:22am -
  • Bottino – Italian Restaurant in New York’s Chelsea Art Gallery Area

    Bottino – Italian Restaurant in New York’s Chelsea Art Gallery Area

    Dining at Bottino in the West Chelsea Highline neighborhood is a worthwhile experience. First note that when you enter the restaurant it may seem congested at first. Passing the fancy marble top bar, a convenient coat check and a hectic kitchen area.…
    - 24 days ago, 9 Mar 20, 9:00am -
  • Popular Seafood Boil Restaurant Crosses the Hudson with a Jersey City Outpost

    Popular Seafood Boil Restaurant Crosses the Hudson with a Jersey City Outpost

    In just the handful of years since the Newark Ave Pedestrian Plaza in downtown Jersey City became vehicle-free, locals, tourists and businesses have steadily flocked to the city’s flourishing hub. Certain to boost the area’s popularity even more…
    - 28 days ago, 4 Mar 20, 5:07pm -
  • Daniel Boulud Pastry Chef Shares What It Takes to Be a Female Chef

    Daniel Boulud Pastry Chef Shares What It Takes to Be a Female Chef

    In honor of International Women’s Month, Chef Laure Larrose gives us a taste on what it takes to become a pastry chef in Daniel Boulud’s world. Within the world of celebrated Chef Daniel Boulud there’s a team of great culinary minds. All who he…
    - 31 days ago, 2 Mar 20, 9:00am -
  • Dining Impossible Private Jets to France, Spain and Monte-Carlo

    Dining Impossible Private Jets to France, Spain and Monte-Carlo

    Taking fine dining to a (literally) higher level, DI:JET is a multi-day, private jet fueled Michelin-starred, restaurant hop event for the hungry (and, we suppose, wealthy). Plenty of people throw good dinner parties; few hosts are so successful they…
    - 33 days ago, 28 Feb 20, 3:04pm -
  • Why Havana Belongs at the Top of Your 2020 Bucket List

    Why Havana Belongs at the Top of Your 2020 Bucket List

    Let Janice Nieder take you through wild nights and wonderous days in Havana, Cuba – and you’ll realize why a visit to the island needs to go on your bucket list. Taxi anyone??? Full disclosure: I was only mildly excited about my first visit to Cu…
    - 35 days ago, 26 Feb 20, 4:36pm -
  • Indulge at The Marriott Puerto Vallarta Resort & Spa

    Indulge at The Marriott Puerto Vallarta Resort & Spa

    The minute you step into the Marriott Puerto Vallarta Resort & Spa your home. The newly $20 million renovated Resort has made updates to their 433 rooms, including 28 suites, with a decor inspired to make you feel as if you’re part of the Jalisco c…
    - 35 days ago, 26 Feb 20, 4:29pm -
  • Boqueria Dupont: Authentic Spanish Fare in DC

    Boqueria Dupont: Authentic Spanish Fare in DC

    Boqueria Dupont restaurant brings the deeply rooted flavors of Barcelona to Washington DC.  A destination where excellent wine and dishes embody the distinctive bold flavors of Spain. Located in the historic Dupont Circle neighborhood of Washington…
    - 38 days ago, 23 Feb 20, 2:25pm -
  • 5 Fantastic Restaurants In St. Gallen For Every Traveler

    5 Fantastic Restaurants In St. Gallen For Every Traveler

    If you find yourself in the pulsating city of St. Gallen, here are five great restaurants to check out for every traveller out there. My love-affair with St. Gallen is no secret. The city promises to leave you thinking… ‘Is Switzerland more than…
    - 43 days ago, 19 Feb 20, 11:29am -
  • Canard à la Presse by Chef Ulrik Jepsen from Restaurant À L’aise in Oslo

    Canard à la Presse by Chef Ulrik Jepsen from Restaurant À L’aise in Oslo

    Since the opening, À L’aise has been lauded for bringing a high level of classic French cuisine back to Oslo, with a numerous amount of both critics and food lovers alike praising the quality and high standards of the restaurant. Chef Ulrik Jepsen…
    - 44 days ago, 18 Feb 20, 11:14am -

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

  • Modernist Cuisine Gallery Temporarily Closing
    As of March 17, 2020, Modernist Cuisine Gallery’s locations in Las Vegas, New Orleans, Seattle, and La Jolla will be closed until further notice. The health and safety of our employees and clients is our top priority, and while it saddens us to hav…
    - 16 days ago, 16 Mar 20, 6:57pm -
  • 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 -
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 -
Recipe Test Nest

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