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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

  • newUSDA issues guidance for non-GMO labeling

    USDA issues guidance for non-GMO labeling

    The USDA has issued a guide for meat and poultry sellers explaining what they need to do to claim that their products are non-GMO.  This, apparently, will do. What, you may ask, are they to do if their products are GMO?  Here’s your answer. That…
    - 19 hours ago, 22 Jan 20, 9:00am -
  • The USDA never gives up in favoring corporate interests over kids’ health: the new school food rules
    If it weren’t so tragic, we could all have a big laugh at the USDA’s latest announcement of how it plans to weaken the nutrition standards for school meals.   Here’s how it starts: Delivering on his promise to act on feedback from dietary pro…
    - 2 days ago, 21 Jan 20, 9:00am -
  • Conflicted research argument of the week: meat versus plants
    I could not keep up with the number of e-mails I got last week with the subject line “Have you seen this?” “This” referred to an opinion piece in JAMA entitled Backlash Over Meat Dietary Recommendations Raises Questions About Corporate Ties t…
    - 3 days ago, 20 Jan 20, 8:44am -
  • Weekend reading: McDonald’s in Black America

    Weekend reading: McDonald’s in Black America

    Marcia Chatelain.  Franchise: The Golden Arches in Black America.  Liveright, 2020.   I did a blurb for this book, and was happy to do it: Marcia Chatelain uses the complex interrelationship of black communities with McDonald’s to explore the h…
    - 6 days ago, 17 Jan 20, 9:03am -
  • Another 2020 trend? Glitter in poop
    For this I must thank NutraIngredients.com: Firm launches glitter-infused multivitamin to add ‘poop-time pizzazz.’  I thought that had to be worth a closer look. It turns out that a company that sells supplements by subscription has invented a m…
    - 7 days ago, 16 Jan 20, 9:15am -
  • The new food label kicks in at long last

    The new food label kicks in at long last

    The FDA released its final guidance on the new food labeling rules late in December. I have a collection of Kellogg Froot Loop cereal boxes (or facsimiles) going back to its first year.  I’ve been tracking it closely and have just started seeing t…
    - 8 days ago, 15 Jan 20, 9:00am -
  • Nestlé makes its supply chain transparent
    Last year, Nestlé, the largest food company in the world (to which I am not related), announced that it would make its supply chain transparent. Nestlé today announced that it would disclose the list of suppliers alongside a variety of data of its…
    - 9 days ago, 14 Jan 20, 9:00am -
  • Sponsored research study of the week: Apples

    Sponsored research study of the week: Apples

    Every now and then a study comes out that I just love. Two apples a day lower serum cholesterol and improve cardiometabolic biomarkers in mildly hypercholesterolemic adults: a randomized, controlled, crossover trial. At last, scientific proof of what…
    - 10 days ago, 13 Jan 20, 9:02am -
  • Weekend viewing: Hasan Minhaj on obesity politics

    Weekend viewing: Hasan Minhaj on obesity politics

    I learned about this from a tweet. I recognized the clip.  It was from an interview I did in January in Toronto: TVO’s The Agenda: Battling bias in nutrition research (slso on YouTube, and in transcript).  Nam was the terrific interviewer. But do…
    - 13 days ago, 10 Jan 20, 8:54am -
  • A trend for the new year: CBD for pets (and pet owners)
    CBD, in case you haven’t noticed, is the hot food trend for 2020.  But for pets?  Yes, them too. Pet Food Industry reports the results of a survey by WoofWhiskers. Dog owners may be spending $42 a month on CBD (cannabidiol) oil for their pets. Wh…
    - 14 days ago, 9 Jan 20, 9:00am -

Honest Cooking

  • Bajan Bites: A Culinary Caribbean Vacation in Barbados

    Bajan Bites: A Culinary Caribbean Vacation in Barbados

    Island resorts can leave impressions that are more than favorable, but often fleeting when the entire experience, though extravagant, is expected and typical.  After recently staying at two resorts owned and operated by the Elegant Hotels Group in B…
    - 3 days ago, 20 Jan 20, 2:21pm -
  • 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…
    - 8 days ago, 15 Jan 20, 9:00am -
  • The Gold Room Makes a Grand Debut at the Lotte Palace

    The Gold Room Makes a Grand Debut at the Lotte Palace

    Gilt ceilings cascade throughout the cocktail room located on the second floor at the Lotte Palace. Setting an awe-stricken tone for the exceptional dining experience inside The Gold Room. Pitter patters of rain drops fall on this Wednesday New York…
    - 13 days ago, 10 Jan 20, 9:30am -
  • Savida, New Mediterranean Restaurant in the Heart of Tribeca

    Savida, New Mediterranean Restaurant in the Heart of Tribeca

    Four friends, the most beautiful platter of mezze and bread, glasses of pinot noir, stringed warm lights hanging from the ceiling,  this is Savida. The fairly new Mediterranean restaurant Savida, opened eight months ago in the Tribeca area. Also hom…
    - 16 days ago, 7 Jan 20, 9:00am -
  • Aruba Marriott Shows us the True Flavors of One Happy Island.

    Aruba Marriott Shows us the True Flavors of One Happy Island.

    Discover the true flavors of one happy island with Aruba Marriott. Caribbean islands, notorious for its’ white sandy beaches, bright skies and blended cultures. These small countries surrounded by turquoise waters and vibrant skies are a magnet for…
    - 17 days ago, 6 Jan 20, 1:31pm -
  • Mathew Leong Dreams Of Bocuse d’Or

    Mathew Leong Dreams Of Bocuse d’Or

    Mathew Leong’s goal is to become the youngest chef to have ever made it all the way to the Bocuse d’Or finals in Lyon.The post Mathew Leong Dreams Of Bocuse d’Or appeared first on Honest Cooking.
    - 19 days ago, 3 Jan 20, 4:04pm -
  • The 15 Best Sparkling Wines for the End of the Decade

    The 15 Best Sparkling Wines for the End of the Decade

    With Christmas out of the way, we can turn our wine focus towards bubbles for a few days – it is the end of a decade after all! Wether cava, spumante, cremant or Champagne – we love how sparkling wines make every single moment more festive. And n…
    - 28 days ago, 25 Dec 19, 8:29pm -
  • Winter Wines to Drink Now Featuring Bonterra Organic Wines

    Winter Wines to Drink Now Featuring Bonterra Organic Wines

    Sips to warm you through then wintry cold.  Though the holiday season is fast approaching, there’s still two long months of  winter. In order to endure the frigid cold, a glass of wine is necessary to warm you from the inside out. These winter wi…
    - 31 days ago, 23 Dec 19, 10:22am -
  • Perfect Pinot Noirs for your Holiday Table

    Perfect Pinot Noirs for your Holiday Table

    Every season is Pinot season for us, but there's something particularly magical about a good bottle of velvety, berry packed, well balanced grape juice around the Holidays. The post Perfect Pinot Noirs for your Holiday Table appeared first on Honest…
    - 32 days ago, 21 Dec 19, 4:27pm -
  • Sweet Moments with Lamontagne Chocolate

    Sweet Moments with Lamontagne Chocolate

    Holy moly I can’t believe Christmas is only a few days away. This month has flown by so insanely fast. Christmas is honestly my favorite holiday and I cannot wait to spend time with my family. This year Baby D will be more aware of what is going on…
    - 33 days ago, 20 Dec 19, 7:52pm -

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 -
Dosha Pops
In The Lights PR
Janine Just, Inc.
Lux Smiles Dentistry

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.