Zoeith

March 16, 2011

Foodie be damned

Filed under: Uncategorized — Tags: , , — zoeith @ 3:42 pm

See B.R. Myers on foodies.

Myers points out lots of ways in which some among the foodie crowd are being wasteful, but I don’t think the wastefulness he portrays represents the majority of foodies. Only the wealthiest or those who have made a career of it can regularly spend a day and a half preparing a meal. The diners might be skinny and the meal might be small sized portions, but the exotic or expensive ingredients and the hours that went into making it are a “waste.” Well, not really, it depends how you value these things. So really the article just highlights the hypocrisy in much of the popular literature that purports one or another food (preparation, meal, etc…) as the ideal foodie experience or lifestyle.

Another review.

January 24, 2011

Spark

Filed under: Uncategorized — Tags: , — zoeith @ 5:18 pm

It’s really cold outside, and humidity is also very low. I’ve developed a habit of touching every door knob with my keys first to avoid the unpleasant static shock.
But am I making x-rays doing this? The breakdown voltage of air is about 33kV/cm according to wikipedia and some of the sparks I’ve seen have been across gaps pretty close to a cm, but I’m not worried. The current is pretty low and there is some humidity, so the voltage isn’t getting so high.

I suggest shocking the unsuspecting on the nose or ear.

November 24, 2010

LaTeX experiment

Filed under: Uncategorized — Tags: , , — zoeith @ 1:55 pm

This is awesome…

i\hbar\frac{\partial}{\partial t} \Psi = \hat H \Psi

Schrodinger’s equation. Also I’ve just learned how to add formulas to my posts.

[Update] But formulas don’t seem to display in a rss reader.

November 23, 2010

Ions and Turkeys

Filed under: Uncategorized — Tags: , — zoeith @ 6:28 pm

A quick search for Thanksgiving turkey preparation reveals a bunch of recommendations for soaking in a salty but still hypotonic solution. The turkey cells soak up a bunch of water, the membranes pop and intracellular fluid leaks out. Doesn’t sound like it would make the meat “moist” does it? It does!

Meat has lots of protein in it, and proteins have lots of charge sites on them that can attract the dissolved salt ions in the brine. The salt ions carry a bunch of water with them on the way into the cells where they stick to the proteins. Thus the brine actually does make the meat more juicy.

That explanation is a paraphrasing from my statistical mechanics professor during a lecture on charge screening in liquids. It sounds like a plausible story to me.

September 25, 2010

Refresh your browsers

Filed under: Uncategorized — Tags: — zoeith @ 6:10 pm

I’ve fixed a bunch of bugs in the site. It should work across most browsers now. I’ve also changed the color to what I think is a more authentic chalkboard experience. It doesn’t contrast as well with the white text, but it’s good enough I think. Feedback?

Update 9/26/10: Zoeith.com works now too!

September 11, 2010

Colloidal foods

Filed under: Uncategorized — Tags: , — zoeith @ 3:02 pm

I found a great article while skimming through the soft matter physics journal. The gist is that foods can be designed to have great taste while using fewer unhealthy substances by preparing foods as colloids. Wikipedia has a good starter article on colloids.

The authors begin by considering what properties make food taste good such as smoothness on tongue, scent, visual appeal and even expectations. They then propose that various colloids of foam, gel or emulsion type can be useful in mimicking the properties of good tasting food while using less of the fats and oils that normally make them taste good. They also discuss how emulsions make it possible to reduce salt but not sugar. Finally they suggest it is possible to add ingredients that form solid gels once food has reached the stomach, so that would have the effect of reducing consumption by triggering fullness.

Health benefits aside, I will have to play with more colloids in the kitchen since one of my favorite chocolate desserts is one.

August 31, 2010

Art in science

Filed under: Uncategorized — Tags: , , — zoeith @ 2:37 pm

I consider this art anyway…
Someone took a bunch of MRI images of various fruits and made animations out of them.

August 13, 2010

competition, collaboration, conflict

Filed under: Uncategorized — Tags: , — zoeith @ 7:21 pm

I’m fond of alliteration.

The research group I work with meets in a formal way regularly, about once a week, to discuss the business and developments. We’re not all working on the exact same thing, so there’s lots of learning involved. Often we’ll consider papers on similar subjects from other groups in distant places. Usually there’s a fair bit to critique in the wording of others’ papers, but almost always the intended meaning has been well thought out and adds value to our discussions. Sometimes we borrow ideas from other groups to test in our own way, and if it ever turns into something, there will be a citation somewhere noting the origins in our final work.
The authors of the contributing idea are acknowledged and have provided an advance to the science beyond their original intent. This is satisfactory. Possibly thrilling even if the result leads to something way bigger than originally imagined. But economics makes this complicated.
Funding for research, like any resource, is limited, and if it were thought that derivative work would likely be valuable and achievable, publishing results would probably be given low priority. Results get funding more often than not. But what’s the chance that all the possible derivative results can be had without collaboration? It depends. Generally it’s better to have more eyes looking at a problem together (if they can spare the time). It avoids needless repetition and often provides new sources for insight.
There was news recently that a large collaboration between drug companies, academics, and others made some real progress on detecting Alzheimer’s disease. It was also noted that such a collaboration was different from the way the researchers had done their work in the past.
There’s clearly a conflict. Competition inspires us to work harder than the other guy to get faster results, but collaboration inspires us with ideas we might not have otherwise had. I’m not sure what the answer is. This topic isn’t original, so there’s probably more complete discussion and proposed solutions elsewhere. It’s a prisoner’s dilemma of sorts. I guess collaboration wins long term.
But I also propose a model. Qualitative for now. There exists some optimum balance of competition and collaboration between researchers. Ignoring the details of the topic of research under consideration, the total available funding, now and in the future, for some topic determines the amount to which researchers compete and/or collaborate.
Is this obvious, already known, accurate, or written about elsewhere? Let me know.

August 2, 2010

Brooklyn farms

Filed under: Uncategorized — Tags: , , — zoeith @ 7:48 pm

My mother has done a fantastic job this year on the small farm she runs in Brooklyn, New York. To go along with her classical Victorian garden, she’s got six raised beds and six chickens with their very own “poulet palais” (chicken palace). They’re for egg producing purposes only, and a few neighbors and local restaurants occasionally buy some eggs.

The ladies

A few of the chickens. Not sure which is which, but their names are Ethel, Pauline, Tillie, Mildred, Gertrude, and Rosy.

Living quarters and the herb garden. The raised beds for vegetables are in the background.

You don't belong there!

A chicken standing in the swiss chard.

A label for egg sales. Designed by a friend http://www.yiyizhou.com/ with a small edit by myself to remove the full address of the farm.

It’s a pretty satisfying experience to raise, care for, and gather your own food. Farming (although it’s more like gardening in this case) and cooking go together naturally.

July 31, 2010

French fries

Filed under: Uncategorized — Tags: — zoeith @ 8:21 am

Boiled, then cooled, hand cut, and deep fried in canola oil. Lightly spiced with salt, smoked paprika, and parsley. It’s easy enough to make homemade fries, so I think I’ll do it more.

Cooking fries

French fries are easy and tasty.

But the best part is experimenting with the sauces. Haven’t hit on a good one yet.

Yes, I’ve been gone a while. No more to say about that.

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