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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

  • newTrump budget double-speak: USDA/ERS budget cuts

    Trump budget double-speak: USDA/ERS budget cuts

    The Trump administration released more details on its proposed budget, in language straight out of George Orwell’s 1984. Framed as “savings and reform,” the proposal is to move the USDA’s Economic Research Service out of Washington DC.   Al…
    - 21 hours ago, 19 Mar 19, 8:58am -
  • Industry-funded study of the week: Eggs
    Here’s another in my series of post-Unsavory Truth examples of studies whose funder can be predicted by their titles. The consumption of 12 Eggs per week for 1 year does not alter fasting serum markers of cardiovascular disease in older adults with…
    - 2 days ago, 18 Mar 19, 8:43am -
  • Weekend reading: The Grand Food Bargain

    Weekend reading: The Grand Food Bargain

    Kevin D. Walker.  The Grand Food Bargain and the Mindless Drive for More.  Island Press, 2019.  I did a blurb for this one: A former USDA insider’s account of what our Grand Food Bargain—a system focused on ever-increasing production of cheap…
    - 5 days ago, 15 Mar 19, 9:10am -
  • Do artificial sweeteners do any good?
    A study by European investigators concluded that artificial (non-sugar) sweeteners [NSS] had no particular benefits for health. Most health outcomes did not seem to have differences between the NSS exposed and unexposed groups. Of the few studies ide…
    - 6 days ago, 14 Mar 19, 10:13am -
  • FDA and USDA agree on how to regulate cell-based (“fake”?) meat
    Last week, the USDA and FDA ended their turf battle and announced a joint framework for jointly regulating cell-based meat products. Congress instructed them to do this in a statement related to the Appropriations Act: Not later than 60 days after th…
    - 7 days ago, 13 Mar 19, 9:37am -
  • RIP The Salt Institute
    I never thought I would live to see this day, but the Salt Institute announced that it is ending operations at the end of this month. I first learned about the Institute in the late 1980s when I was Senior Policy Advisor to the Office of Disease Prev…
    - 8 days ago, 12 Mar 19, 8:44am -
  • Industry-funded research journal: potatoes
    Since my book Unsavory Truth came out late last year, I am posting occasional recent examples of issues I discussed in it.  Today’s issue: industry funding of research on potatoes of all things. I am well aware that the role of white potatoes in t…
    - 9 days ago, 11 Mar 19, 8:40am -
  • Weekend reading: The Perils of [Corporate] Partnership

    Weekend reading: The Perils of [Corporate] Partnership

    Jonathan Marks.  The Perils of Partnership: Industry Influence, Institutional Integrity, and Public Health.  Oxford University Press, 2019. I blurbed this one: Jonathan Marks is the go-to expert on the hazards of public-private partnerships.  His…
    - 12 days ago, 8 Mar 19, 9:15am -
  • Plant-based alternatives to meat and dairy: a round up
    I’ve been collecting items about plant-based “meat” and “dairy foods.”  These are a hot topic, with new announcements almost daily. Here’s what FoodNavigator-USA.com has collected in a Special Edition Talking protein with Glanbia Nutriti…
    - 13 days ago, 7 Mar 19, 8:23am -
  • Seafood fraud again and again

    Seafood fraud again and again

    Seafood fraud, long a problem (I wrote about it in What to Eat), is still a problem.  The latest evidence comes from a report from the New York State Attorney General. Investigators tested fish and found widespread mislabeling of just about every t…
    - 14 days ago, 6 Mar 19, 9:17am -

Honest Cooking

  • newTuscan Potato Soup

    Tuscan Potato Soup

    It's still soup season and this Tuscan Potato Soup with sausage is perfect for warming you up.The post Tuscan Potato Soup appeared first on Honest Cooking.
    - 21 hours ago, 19 Mar 19, 9:00am -
  • newRopa Vieja in a Slow Cooker

    Ropa Vieja in a Slow Cooker

    This Ropa Vieja made in a slow cooker is comforting, rich and an absolute breeze to make. Packed with bold, hearty flavor, this classic Cuban dish of shredded beef slow cooked in a tomato-based sauce with onions and peppers is sure to become a favori…
    - 21 hours ago, 19 Mar 19, 9:00am -
  • newChefs Jump on the Everything Seasoning Craze: Favorite Everything Dishes Across the US

    Chefs Jump on the Everything Seasoning Craze: Favorite Everything Dishes Across the US

    Everything seasoning is no longer reserved only for bagels. The all-purpose seasoning has hit its stride, popping up on menus across the country. From dessert to mains and even cocktails, check out these chef-created favorite restaurant dishes with e…
    - 21 hours ago, 19 Mar 19, 9:00am -
  • newEnchilada Orzo

    Enchilada Orzo

    This Cheesy Enchilada Orzo is the perfect addition to your next Tex-Mex dinner. It is loaded with corn, pepper, black beans, cilantro, and cheese.The post Enchilada Orzo appeared first on Honest Cooking.
    - 21 hours ago, 19 Mar 19, 9:00am -
  • Cozy Chicken Ramen

    Cozy Chicken Ramen

    It's hard too resist a cozy bowl of chicken ramen on a cold day.The post Cozy Chicken Ramen appeared first on Honest Cooking.
    - 2 days ago, 18 Mar 19, 9:00am -
  • How to Not Feel so Intimidated at the Charcuterie Counter

    How to Not Feel so Intimidated at the Charcuterie Counter

    With names that can be hard to pronounce if you're unfamiliar, casings (do you eat them or not??), unknowns weights and sometimes seemingly high prices, a charcuterie counter can seem more daunting than a fish or meat counter at times. We want to cha…
    - 2 days ago, 18 Mar 19, 9:00am -
  • Chocolate Chip and Blood Orange Bundt Cake

    Chocolate Chip and Blood Orange Bundt Cake

    Bright and juicy fresh oranges were definitely a welcome surprise in the cold grey days of February in Brooklyn, but there were so many of them that we were afraid they might spoil before we got around to eating them all. When our friends invited us…
    - 2 days ago, 18 Mar 19, 9:00am -
  • Homemade New Orleans Cold Brew Coffee

    Homemade New Orleans Cold Brew Coffee

    A classic New Orleans coffee drink with chicory that’s bold, sweet, and creamy, made even easier with Java House Dual-Use Liquid Coffee Pods.The post Homemade New Orleans Cold Brew Coffee appeared first on Honest Cooking.
    - 2 days ago, 18 Mar 19, 9:00am -
  • Chai-Spiced Pear Oatmeal

    Chai-Spiced Pear Oatmeal

    Infuse your next batch of oats with chai tea for a delicious breakfast of Chai-Spiced Pear Oatmeal.The post Chai-Spiced Pear Oatmeal appeared first on Honest Cooking.
    - 3 days ago, 17 Mar 19, 9:00am -
  • The Ultimate Honey Cornbread

    The Ultimate Honey Cornbread

    Check out this recipe for the ultimate honey cornbread made with brown butter and buttermilk for a super moist and flavorful bite. Serve with a drizzle of honey and a slather of butter.The post The Ultimate Honey Cornbread appeared first on Honest C…
    - 4 days ago, 16 Mar 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 -
Emergency Comeback
Emergency Comeback
Emergency Comeback
Emergency Comeback

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 -
MyPopMuse

About PopMuse

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