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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 reading: how farm subsidies really work
    The Environmental Working Group does a good job of tracking government payments to agricultural producers.  This makes fascinating reading. The EWG documents what is happening with the bailout program intended to insulate farmers from the effects of…
    - 2 days ago, 13 Sep 19, 9:02am -
  • FoodNavigator-USA’s articles on food litigation
    Food law used to be so boring that hardly any law schools taught anything about it.  Now it’s a hot topic.  To understand why, take a look at FoodNavigator-USA’s collection of articles, titled Food in the dock: Food & beverage litigation  Judg…
    - 3 days ago, 12 Sep 19, 9:03am -
  • USDA’s Nutrition Education programs

    USDA’s Nutrition Education programs

    I was astounded to learn that the USDA spends more than $900 million a year on nutrition education since I can hardly recall seeing any of it. But now we have a Government Accountability Office (GAO) analysis of USDA’s expenditures on nutrition edu…
    - 4 days ago, 11 Sep 19, 8:39am -
  • Death by backyard chicken?

    Death by backyard chicken?

    The CDC reports that more than 1000 people have been infected with a toxic form of Salmonella, almost certainly from contact with backyard poultry. Among these cases of illness, 23% are among children under the age of 5 years. The link to backyard po…
    - 5 days ago, 10 Sep 19, 8:37am -
  • Industry-funded study of the week: circumin

    Industry-funded study of the week: circumin

    Curcumin is a flavonoid antioxidant isolated from turmeric, the spice used in Indian curries, among other foods. It is about as overhyped as any ingredient I have encountered lately for its “proven ability” to fight Alzheimer’s, heart disease,…
    - 6 days ago, 9 Sep 19, 8:39am -
  • Weekend reading: Reducing food waste

    Weekend reading: Reducing food waste

    The World Resources Institute has issued this report. Here’s what it does:  We encourage countries and companies to adopt the global SDG 12.3 target as their own, measure their  food loss and waste (since what gets measured gets managed), and tak…
    - 9 days ago, 6 Sep 19, 8:56am -
  • Industry-influenced study of the week: dairy and blood pressure

    - 10 days ago, 5 Sep 19, 8:38am -
  • General Mills ad: Nutritionism in action

    General Mills ad: Nutritionism in action

    Nutritionism is a term coined by the Australian sociologist, Gyorgy Scrinis, and popularized by Michael Pollan.  It means reducing the value of a food to its content of specific nutrients. This General Mills cereal advertisement is a perfect illustr…
    - 11 days ago, 4 Sep 19, 9:22am -
  • For the record: I am an omnivore

    For the record: I am an omnivore

    My Twitter feed over the Labor Day weekend was full of messages like this one: It took me a while to figure out what they were talking about, but eventually I was sent a link to a story in Vice about people who became ill on vegan diets. The article…
    - 12 days ago, 3 Sep 19, 8:48am -
  • Have a happy, thoughtful, appreciative Labor Day

    Have a happy, thoughtful, appreciative Labor Day

    I particularly like this poster celebrating Labor Day in 2014. Let’s honor, protect, and pay the people who harvest our vegetables, slaughter our meat, and prepare our food.
    - 13 days ago, 2 Sep 19, 8:50am -

Honest Cooking

  • Hummus with Pickled Jalapeños

    Hummus with Pickled Jalapeños

    This Hummus with Pickled Jalapeños is super smooth, zippy, and tangy with a slow-warming kick of heat. Slather it on toast, crackers, or your favorite veggies.The post Hummus with Pickled Jalapeños appeared first on Honest Cooking.
    - 1 day ago, 14 Sep 19, 9:00am -
  • A Guide To The Alsatian Wine Route, France – CHEFS COLLECTIVE

    A Guide To The Alsatian Wine Route, France – CHEFS COLLECTIVE

    Award-winning producers and coveted Michelin-star chefs know Alsace as the region for great food and wine. Alsace, borders countries, Switzerland and Germany but it is 100% French with its well-known restaurants by leading local chefs and of course h…
    - 2 days ago, 13 Sep 19, 8:10pm -
  • Sweet Pepper Biscuit Breakfast Sandwich

    Sweet Pepper Biscuit Breakfast Sandwich

    SPONSORED: We get excited about good food and great ingredients, so we’ve teamed up with Divine Flavor to bring you delicious recipes made with their mini Tribelli peppers. These Sweet Pepper Biscuit Breakfast BLTs are hearty breakfast sandwiches m…
    - 2 days ago, 13 Sep 19, 8:07pm -
  • Bayonne Ham and Cheese Hasselback Potatoes

    Bayonne Ham and Cheese Hasselback Potatoes

    Sponsored Post: #EnjoyItsFromEurope This post is brought to you by Jambon de Bayonne aka Bayonne Ham, the melt-in-your-mouth charcuterie from Europe. You’ve probably tried cured ham before, but have you had French Bayonne ham? Be sure to enter for…
    - 2 days ago, 13 Sep 19, 7:43pm -
  • The Wayfarer – Where Modern American Fare Gets Done Right

    The Wayfarer – Where Modern American Fare Gets Done Right

    The Wayfarer restaurant nestled beneath the Quin Hotel in Midtown Manhattan features contemporary American fare served in a spacious, elegant atmosphere. This American spot on the ground floor of Midtown stands out from other eateries in Midtown’s…
    - 2 days ago, 13 Sep 19, 9:00am -
  • Chocolate-Loaded Almond Joy Cookies

    Chocolate-Loaded Almond Joy Cookies

    If the combination of rich chocolate, almonds, and shredded coconut is your jam, you’re going to fall hard for these Chocolate-Loaded Almond Joy Cookies.The post Chocolate-Loaded Almond Joy Cookies appeared first on Honest Cooking.
    - 3 days ago, 12 Sep 19, 9:00am -
  • Culinary Director Matt Aita Shares His Beat on Little Beet Table
    At the forefront of nutritious healthy cuisine, culinary director Matthew Aita shares his beat on the Little Beet Table. How many years have you been with Little Beet Table? I’ve been with LBT for just under a year. It’s been an exciting couple…
    - 4 days ago, 11 Sep 19, 9:00am -
  • Toasted Coconut Pavlovas

    Toasted Coconut Pavlovas

    Toasted Coconut Mini Pavlovas with Coconut Custard! Crisp meringue nests house a creamy coconut custard filling in these beautiful treats.The post Toasted Coconut Pavlovas appeared first on Honest Cooking.
    - 5 days ago, 10 Sep 19, 9:00am -
  • Corn, Tomato, Avocado Salad with Bayonne Ham

    Corn, Tomato, Avocado Salad with Bayonne Ham

    Sponsored Post: #EnjoyItsFromEurope This post is brought to you by Jambon de Bayonne aka Bayonne Ham, the melt-in-your-mouth charcuterie from Europe. You’ve probably tried cured ham before, but have you had French Bayonne ham? Be sure to enter for…
    - 6 days ago, 9 Sep 19, 8:23pm -
  • Little Beet Table Indulges Your Well Being

    Little Beet Table Indulges Your Well Being

    Indulge in your well being  at  Little Beet Table or LBT, a 100% gluten-free haven for guests with a variety of dietary preferences. Steadily focusing on healthful, whole foods, Little Beet Table employs a cooking philosophy tapping into a wide var…
    - 6 days ago, 9 Sep 19, 8:06pm -

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.