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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…
    - 83 days ago, 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

  • Reports about sustainable and local farming: one after another

    Reports about sustainable and local farming: one after another

    Sustainable Food Trust has a report on a conference on the True Cost of American Food. Health is the obvious cost, but others include: the cost of nitrate and pesticide pollution of ground and river water from agro-chemicals, which in some areas of t…
    - 3 days ago, 18 Aug 17, 9:32am -
  • Cane versus beet sugar–A difference?

    Cane versus beet sugar–A difference?

    As a result of yesterday’s post, readers asked questions about sugar.  Here’s one: Q: Is there a difference between cane and beet sugar? A: It depends. Both are 99.95% sucrose. But the plants are different.  Sugar cane is grassy; sugar beets a…
    - 4 days ago, 17 Aug 17, 9:01am -
  • Sugar industry: here’s what we think about advice to eat less sugar
    I am a faithful subscriber to Jerry Hagstrom’s Hagstrom Report on issues having to do with agriculture.  He attended the International Sweetener Symposium in San Diego and took notes.  If you want to know how the sugar industry is dealing with th…
    - 5 days ago, 16 Aug 17, 9:24am -
  • Agroecology: it’s the hot issue in agriculture, but what does it mean?
    If you are like me, you may have trouble understanding what this term means, but it’s the hot new word in alternative agriculture. Farms of the Future says agroecology is the only way forward.  It is collecting signatures on a petition to make ag…
    - 6 days ago, 15 Aug 17, 9:35am -
  • Coconut water—fad or superdrink?
    I like the way it tastes, but oh the hype about its health benefits. I haven’t posted anything about industry-funded research for a long time, mainly because I’m working on a book on the topic.  Here’s one asking whether coconut water works as…
    - 7 days ago, 14 Aug 17, 9:45am -
  • Eight books on food and farming–a recap
    Marion Nestle: 8 Books on Farming and Food That Deserve More Attention May 10, 2016  EcoWatch https://www.ecowatch.com/marion-nestle-8-books-on-farming-and-food-that-deserve-more-attention-1891129099.amp.html I’m overwhelmed by the avalanche of ou…
    - 10 days ago, 11 Aug 17, 9:34am -
  • Are we done with pink slime? $177 million says yes.

    Are we done with pink slime?  $177 million says yes.

    Remember “pink slime?”  This is the pejorative name given to “mechanically tenderized finely textured beef” an ingredient added to meat products.  Its maker, Beef Products, Inc, sued ABC for defamation.  Disney, which owns ABC, settled th…
    - 11 days ago, 10 Aug 17, 9:06am -
  • Starting out in food policy: advice
    I get lots of inquiries like this one from readers working at not particularly satisfying jobs.  This one came with the subject line: Wanted: My passions really lie in health and wellness, improving the food industry, and ensuring everyone has equal…
    - 12 days ago, 9 Aug 17, 9:37am -
  • What should the farm bill really look like and do?

    What should the farm bill really look like and do?

    Representative Earl Blumenauer (Dem-OR), whose portfolio addresses many issues of concern to his constituents, is doing something particularly courageous: taking on the farm bill. As part of a “sing your own farm bill” initiative, he has produced…
    - 13 days ago, 8 Aug 17, 9:42am -
  • FDA allows Macadamia Nuts health claim: will they use this?
    Since I don’t want to be accused of making things up, I herewith reprint the FDA notice in its entirety. FDA Completes Review of Qualified Health Claim Petition for Macadamia Nuts and the Risk of Coronary Heart Disease July 24, 2017 After conductin…
    - 14 days ago, 7 Aug 17, 9:34am -

Honest Cooking

  • newZucchini Baba Ghanoush

    Zucchini Baba Ghanoush

    Before blending together your next batch of baba ghanoush, grab some zucchini from the garden and grill them p until they're charred and smoky to create a delicious Zucchini Baba Ghanoush.The post Zucchini Baba Ghanoush appeared first on Honest Cook…
    - 21 hours ago, 20 Aug 17, 9:00am -
  • Alsation Wine and Food at L’Atelier du Peintre in Colmar

    Alsation Wine and Food at L’Atelier du Peintre in Colmar

    A Michelin-starred Alsation wine and food restaurant, L'Atelier du Peintre is open for lunch and dinner and takes time to make sure the palates of their youngest patrons are pleased, too.The post Alsation Wine and Food at L’Atelier du Peintre in C…
    - 2 days ago, 19 Aug 17, 9:00am -
  • Ristorante Vescovado: Food Paradise on the Coast

    Ristorante Vescovado: Food Paradise on the Coast

    Dining at Ristorante Vescovado comes with ingredeints and wines from the region and a stunning view that can't be matched. The post Ristorante Vescovado: Food Paradise on the Coast appeared first on Honest Cooking.
    - 3 days ago, 18 Aug 17, 9:00am -
  • Where to Find LA’s Best Indonesian Food
    Erwin Tjahyadi from Komodo maps out the top Indonesian spots around LA. The post Where to Find LA’s Best Indonesian Food appeared first on Honest Cooking.
    - 3 days ago, 18 Aug 17, 9:00am -
  • Fast Facts: Get to Know Los Carneros Wines

    Fast Facts: Get to Know Los Carneros Wines

    If you enjoy California wines, chances are you have had a bottle from the Los Carneros region that straddles Sonoma and Napa. Here are some facts about the foggy wine region.The post Fast Facts: Get to Know Los Carneros Wines appeared first on Hones…
    - 3 days ago, 18 Aug 17, 9:00am -
  • Stout Beer Brownies with Ganache

    Stout Beer Brownies with Ganache

    Dare we say it is never too hot in the kitchen to avoid making brownies? Check out these stout beer brownies with a seriously decedent Irish cream ganache.The post Stout Beer Brownies with Ganache appeared first on Honest Cooking.
    - 3 days ago, 18 Aug 17, 9:00am -
  • No-Bake Almond Butter Bars

    No-Bake Almond Butter Bars

    A crunchy almond crust is topped with a creamy almond butter filling and topped with sweet chocolate layer. A perfectly cool treat that is so easy to make.The post No-Bake Almond Butter Bars appeared first on Honest Cooking.
    - 4 days ago, 17 Aug 17, 9:00am -
  • Filipino Pianono Cake Roll

    Filipino Pianono Cake Roll

    This Filipino roll cake, Pianono, is a simple, but oh so delicious, pastry filled with butter and sugar.The post Filipino Pianono Cake Roll appeared first on Honest Cooking.
    - 4 days ago, 17 Aug 17, 9:00am -
  • Sweet Potato Naan Wraps

    Sweet Potato Naan Wraps

    Swap out falafel for these sweet potato rounds served with chutney and yogurt in a naan wrap.The post Sweet Potato Naan Wraps appeared first on Honest Cooking.
    - 4 days ago, 17 Aug 17, 9:00am -
  • Indian Style Pumpkin Curry from the Chef at Park Hyatt Goa

    Indian Style Pumpkin Curry from the Chef at Park Hyatt Goa

    Mergol is an Indian style pumpkin curry that’s typical from Goa. It’s naturally paleo, dairy and gluten free and can be AIP friendly too!The post Indian Style Pumpkin Curry from the Chef at Park Hyatt Goa appeared first on Honest Cooking.
    - 4 days ago, 17 Aug 17, 9:00am -

It's Not F***ing Rocket Science

Khymos

  • 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…
    - 9 Jan 13, 5:55pm -
  • Harvard science & cooking lectures 2012

    Harvard science & cooking lectures 2012


    - 16 Sep 12, 6:02pm -
  • TGRWT #22 round-up

    TGRWT #22 round-up

    There were 7 entries in total for TGRWT #22 where the challenge was to cook with raisin and one or more ingredients from the flavor pairing tree of raisin from foodpairing.com shown above. Here’s the round-up with pictures and comments. Click the…
    - 16 Sep 12, 5:24pm -

Modernist Cuisine

  • A First Look: New Content from Modernist Bread

    A First Look: New Content from Modernist Bread

    There are less than six months until Modernist Bread goes on sale—it will be in bookstores by November 7th—and we’ve hit a lot of milestones since our last post. (We’re happy to report that pages are being printed as you read this post.) Toda…
    - 61 days ago, 21 Jun 17, 1:35pm -
  • Introducing the Modernist Cuisine Gallery

    Introducing the Modernist Cuisine Gallery

    We’ve always done things a little differently at Modernist Cuisine. We self-publish so that we can make books in our own, and undeniably huge, way. It’s an experiment that has allowed readers to see food as we do—as something that is endlessly…
    - 1 Mar 17, 10:00am -
  • We’re Still Baking: Modernist Bread Updates

    We’re Still Baking: Modernist Bread Updates

    Modernist Bread has come a long way since our last update in September. In the months since then, we’ve added another 200 pages—the total is now around 2,500 pages—in the process of finalizing chapters. We’re excited to share all that we’ve…
    - 24 Feb 17, 11:30am -
  • Gift Guide 2016: Gear up for Bread

    Gift Guide 2016: Gear up for Bread

    This year the idea for our gift guide came from our community. In the months after preorders for Modernist Bread began, many of you have asked us what gear you will need to begin baking through the book when it arrives. We’ve put together this guid…
    - 6 Dec 16, 1:00pm -
  • Modernist Bread preorders begin today!

    Modernist Bread preorders begin today!

    Last spring we revealed news about the scope and size of our upcoming book, Modernist Bread: The Art and Science. With five full volumes and a kitchen manual, this enormous tome will be almost the exact size (and weight) of Modernist Cuisine: The Art…
    - 27 Sep 16, 11:10am -
Janine Just, Inc.
Janine Just, Inc.
Janine Just, Inc.
Janine Just, Inc.

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?

    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 -
Emergency Comeback

About PopMuse

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