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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

  • Weekend Spanish lesson: a book about obesity for teenagers

    Weekend Spanish lesson: a book about obesity for teenagers

    Simón Barquera.  ¿Hasta que los kilos nos alcancen? Una introducción desde la ciencia sobre el aumento de la obesidad y la forma de enfrentar esta epidemia [My and Google’s translation: Until the kilos reach us?  A scientific introduction to t…
    - 2 days ago, 24 May 19, 9:19am -
  • Global Meat News on this industry’s sustainability problem
    The meat industry is under siege these days over issues of sustainability.  The major recommendation of the EAT-Lancet report is to cut consumption of red meat by half in order to reduce greenhouse gas emissions.  This is a worry for the meat indus…
    - 3 days ago, 23 May 19, 9:37am -
  • Annals of marketing: dairy-based functional drinks in Asia
    A notice from FoodNavigator-Asia got my attention: Coca-Cola is partnering with the New Zealand dairy company Fonterra to produce “Nutriboost” products for Southeast Asia. What are these? Nutriboost Kids is targeted at children above three years…
    - 4 days ago, 22 May 19, 8:52am -
  • Obesity explained: Ultra-processed foods –> Calories –> Weight Gain

    Obesity explained: Ultra-processed foods –> Calories –> Weight Gain

    Kevin Hall at NIH has done a controlled diet study demonstrating that people who consume ultra-processed foods eat more calories—500 more a day (!)—and, therefore, gain weight. Carlos Monteiro at the University of São Paulo and his colleagues ex…
    - 5 days ago, 21 May 19, 9:10am -
  • Industry-funded study of the week: avocados
    I love avocados but does their trade association really need to do research to encourage you to eat them?  Apparently so. The study: Using the Avocado to Test the Satiety Effects of a Fat-Fiber Combination in Place of Carbohydrate Energy in a Breakf…
    - 5 days ago, 20 May 19, 1:50pm -
  • Weekend reading: Bee Wilson’s new book

    Weekend reading: Bee Wilson’s new book

    Bee Wilson.  The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World.  Basic Books, 2019. I happily did a back-cover blurb for this one: Bee Wilson’s deep dive into the causes and consequences of today’s…
    - 9 days ago, 17 May 19, 9:32am -
  • A roundup of articles about—cocoa deforestation
    I subscribe to ConfectionaryNews.com for information about this industry.  It recently collected a series of articles on the cocoa industry and how it is attempting to become more sustainable: Editor’s Spotlight: The future of cocoa deforestation…
    - 10 days ago, 16 May 19, 9:35am -
  • Online shopping for SNAP participants—the wave of the future?
    The USDA recently announced a new pilot program for New York State participants in the Supplemental Nutrition Assistance Program (SNAP).  They will now be able to use their Electronic Benefit Transfer cards to buy foods online. At first glance, this…
    - 11 days ago, 15 May 19, 9:06am -
  • Meat safety is better, but needs to be even better
    I’m always interested to see what food safety lawyer Bill Marler has to say about the latest lapses.  He often represents the innocent-but-unlucky victims of food poisonings.  All they were doing was getting something to eat or feed their kids. …
    - 12 days ago, 14 May 19, 9:34am -
  • Are oats really gluten-free? A matter of conflicted interests?
    Oats do not typically contain gluten, the protein that produces toxic symptoms in people with Celiac Disease.  They do, however, contain a protein that may trouble some people with the disease, but the real problem is that they are often produced in…
    - 13 days ago, 13 May 19, 9:33am -

Honest Cooking

  • newNo-Churn Mint Chocolate Chip Ice Cream

    No-Churn Mint Chocolate Chip Ice Cream

    The secret to the superior flavour of this ice cream is an infusion of fragrant fresh mint leaves and cream.The post No-Churn Mint Chocolate Chip Ice Cream appeared first on Honest Cooking.
    - 15 hours ago, 25 May 19, 9:00am -
  • Orange-Strawberry Spritzer

    Orange-Strawberry Spritzer

    This Orange-Strawberry Spritzer is one gorgeous looking and tasting non-alcoholic party drink. A perfect spring sipper.The post Orange-Strawberry Spritzer appeared first on Honest Cooking.
    - 2 days ago, 24 May 19, 7:00am -
  • Tofu Sichuan Noodles

    Tofu Sichuan Noodles

    If you're craving something spicy, make a bowl of these vegetarian tofu Sichuan noodles with plenty of mushrooms and chili oil.The post Tofu Sichuan Noodles appeared first on Honest Cooking.
    - 2 days ago, 24 May 19, 7:00am -
  • Spicy Kerala Baked Fish

    Spicy Kerala Baked Fish

    Covered in an Indian spice blend, this kerala baked fish is a delightful and easy seafood recipe full of flavor.The post Spicy Kerala Baked Fish appeared first on Honest Cooking.
    - 2 days ago, 24 May 19, 7:00am -
  • The Perfect Wine with Grilled Pizza

    The Perfect Wine with Grilled Pizza

    If you're anything like us, you're obsessed with grilled pizza. It's such a delicious food to eat on repeat this summer and this is the perfect wine to pair with it.The post The Perfect Wine with Grilled Pizza appeared first on Honest Cooking.
    - 3 days ago, 23 May 19, 9:00am -
  • Cornbread Breakfast Bake

    Cornbread Breakfast Bake

    This easy breakfast casserole is perfect to meal prepping and is a total crowd pleaser. The Cornbread Breakfast Bake is loaded with meat and fresh veggies.The post Cornbread Breakfast Bake appeared first on Honest Cooking.
    - 3 days ago, 23 May 19, 9:00am -
  • Sweet Taro Sticks

    Sweet Taro Sticks

    Taro not only makes for a fabulous savory starch, but also a sweet treat. These sweet taro sticks are a delicious bite with tea or coffee.The post Sweet Taro Sticks appeared first on Honest Cooking.
    - 3 days ago, 23 May 19, 9:00am -
  • Dessert Alert: Banana Pudding Pie

    Dessert Alert: Banana Pudding Pie

    With all the flavors of banana pudding, this banana pudding pie sits in a delightful vanilla wafer crust and is topped with freshly whipped cream.The post Dessert Alert: Banana Pudding Pie appeared first on Honest Cooking.
    - 4 days ago, 22 May 19, 9:00am -
  • Corn Puree with Gruyere and Basil

    Corn Puree with Gruyere and Basil

    This Corn Puree with Gruyere and Basil is a side dish you should be bringing to every barbecue this coming summer.The post Corn Puree with Gruyere and Basil appeared first on Honest Cooking.
    - 4 days ago, 22 May 19, 9:00am -
  • Three Wines for a Three-Day Weekend

    Three Wines for a Three-Day Weekend

    We like to try new wines, but sometimes a wine guide that is a mile long can be overwhelming. So we're sticking to three. Yep, just three wines fit for the coming Memorial Day weekend.The post Three Wines for a Three-Day Weekend appeared first on Ho…
    - 4 days ago, 22 May 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 -
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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 -
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A curated aggregation of musings from across the land and of different subject matters for the scanoholics.