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Molecular Gastronomy, The Science of Cooking
Roland Piquepaille writes "The Art of Cooking is evolving fast in this 21st century. New food products are being designed with the help of molecular technology, genetic discoveries or space research before arriving in our kitchens. For example, here is a Pravda article which says that NASA is preparing sandwiches which will still be edible after seven years. Companies like Kraft are also using nanotechnology to create food products tailored to users' needs. This is a booming market and, according to Associated Press, dozens of universities in the U.S. are offering degrees in culinology, attracting creative students in their food and science programs."
This is good because eventually we will all want to have food that is chemically efficient for us to digest, without any of the wrong ingredients, but I question the health side of chemical/altered foods.
I was talking to a chef about a month ago who was complaining about having to put loads of oils, creams, butter and mayo in foods to achieve the taste that the consumer wants, at the expense of their health. "We're paid to kill people," was his complaint, and sadly I think he's right. This same chef was saying how it would be nice if there were alternatives to bad food, that would not jeopardize someone's health. I think that new advancements in science would be the right approach to solving the obesity problem, as long as people are protected from any negative side effects. Natural replacements seem to top this chef's list. He said that the natural foods are the very best for you, so he had little faith in chemicals or engineered food as being healthy for us.
I've stayed away from garbage food for only a short period and lost nearly 40 pounds of flubber! It's really simple, actually. Most people have a small breakfast, a bigger lunch and a huge dinner. I have a huge breakfast, a smaller lunch and a much smaller dinner (before 6pm usually). I eat from each of the four food groups every day.
This one cool salad the chef told me about is:
- Veggies (whatever you want)
- Salt & Pepper (loads of it unless you have a heart condition)
- Squeezed Lemon
The salad tastes like fish & chips with vinegar and salt, so I'm kinda tricking my body into thinking it is getting a load of grease (which all of our bodies crave, because they are stupid bags of carbon and mostly water -- and we all know how well oil and water gets along, don't we?).I stay away from oils because they can ruin your whole system, and I think they reinforce our current fatty deposits, by feeding it somehow (it's not that much of a mystery). Once a week I have fat with meat, because the chef said that new fat kills old fat. New fat apparently replaces old fat, and then doesn't congreal as quickly if it's in turn replaced a week later. That doesn't mean overdo it... just a little will do. Apparently people who have been overweight for a long time have very dense fat that must be replaced in order for them to empty fatty deposits eventually.
My portions are smaller, and I'm not always hungry. I drink as much water as I can every day too, and it helps. I drink tea & coffee, and smoke regularly. I might not be the picture of health, but I am trying.
Now if we could only get some fat and tar eating nanoprobes... then we'd really be in business.
The dangers of knowledge trigger emotional distress in human beings.
Does this mean we might actually get some good new spices, once they start playing around with modifying existing ones somewhat gastronomically scientifically?
The party of stupid and the party of evil get together and do something both stupid and evil, then call it bipartisan.
Hah! I can make sandwiches that are edible RIGHT NOW!
I better put that in my resume... brb.
Is this is the way to solve the world's food problem? This way, everything will be non-perishable and suitable for shipping to developing countries. Although this might be a pipe dream, since the Green Revolutions where meant to end food shortage.
I'll subscribe to Slashdot when I see a month without a dupe, a typo, or an article the "editors" didn't read.
but will they run linux?
... when Wonder Bread became healthy.
R(k)
Be careful eating old sandwiches. Homer tried that once and got so sick he couldn't go to Duff Gardens.
I'm a big tall mofo.
NASA is preparing sandwiches which will still be inedible after seven years. And they borrowed this technology from my local high school. They should coat the shuttle with these monstrosities.
Good for seven years? Does that mean the developed a twinkie sandwich?
These products of space and defense research almost inevitably get commercialized and reach normal folks like us. And I am yet to find some healthy packed food that does not cause heartburn or some other discomfort.
Explore your creative side
..somehow the terms 'Gas'tronomy and Cooking dont make it appealing.
You can do scientific analysis on any number of disciplines, but when it comes to good taste, cooking is an art, not a science.
"What's that black cracker?"
"A tomato." (crunch)
Starkle, starkle, little twink.
this is obviously based on failed experiments by the airlines.
Seriously.
I wouldn't call what Kraft & Co are spitting out 'cooking'.
It is a designer meal replacement that resembles cooked food.
Maybe I am old fashined, but anything that gets made in huge vats by machines and then packaged in plastic may be something that keeps me alive, but it DEFINETLY is not cooked.
If you want to e-mail me, use my PGP Key.
There is a concept in Ayurveda called Prana. It is life force or energy. Perhaps analogous to Chi in Chinese, though I don't know enough about Chinese to know if it a good analogy. Anyway, Prana is considered an essential part of nutrition in ayurvedic medicine. Fresh plants and foods have it, and old or over processed foods do not. So while it may be possible to get starch, protein, and chemical vitamins from a 7 year old sandwich, it could never have much Prana, and not getting enough Prana is bad for human health.
San Francisco Photographers
-- Fugacity: Confusing chemists since 1908
In Futurama, Fry eats one of these sandwiches ..
I suppose this is were the nanotechnology comes into play..
I'm still trying to figure out what people mean by 'social skills' here.
The world has done very well without scientists mucking up our food sources. How many thousands of years have people lived off what the earth grows?
I now see in my grocery store "organic milk", it is priced twice as expensive as the gallon of regular milk. The same thing is in produce, they have organic vegitables. What is this? 20 years ago everything was organic, now only the rich can get normal food. The rest of us must eat crap that has been genetically modified.
Rosco: "If brains were gunpowder, Enos couldn't blow his nose."
here is a Pravda article which says that NASA is preparing sandwiches which will still be edible after seven years.
My old school cafeteria managed it by 1965. Come to think of it, they were still serving their initial stock of experimental results in 1976. Edible seems to be a matter of perspective.
If my grammar and spelling are off, I am [distracted/tired/careless] (take your pick)
...sandwiches which will still be edible after seven years...
This is nothing, McDonalds have been doing this with their burgers for ages
Does it still taste like chicken?
[Now, I'm off to lift my le... Um, visit... at another place.]
Roland Piquepaille with Herbed Tomato Sauce
INGREDIENTS:
250 pounds Roland Piquepaille
1 cup article excerpts
1/8 teaspoon finely chopped original contributions.
1 primidi.com blog
1 popular techie website
PREPARATION:
Wash Roland Piquepaille; pat dry. Season with 1 cup copy pasted excerpts from article. Mix in 1/8th teaspoon finely chopped original comments. Heat 3 tablespoons oil in a large skillet or Dutch oven and cook until evenly brown. Link to blog and submit to popular techie website.
Best served hot. Serves ~90,000.
An Indian-American Hindu committed to non-violent thought/speech/action alarmed by the global explosion of radical Islam
Try thousand year old eggs. Those will put feathers on your chest ;-)
People say I'm crazy, I got diamonds on the soles of my shoes...
Just the other day I was eating a late lunch in my car, on the drive home from work. 2/3rds of the way through the delicious honey-basted turkey sandwich with Marble Jack cheese, I paused from driving to behold what I was eating, only to realize I had just bitten into turkey lunchmeat that was so old it had turned blue. I quickly rolled down my window and spewed out my mouth's contents as quickly as possible.
True story.
Tech, life, family, faith: Give me a visit
For example, here is a Pravda article which says that NASA is preparing sandwiches which will still be edible after seven years.
In around mid 1998, I cleaned my car out and found, among the other rubbish in the back seat, an obviously forgotten McDonalds paper bag, one either me or one of my passengers had bought & forgotten about. It contained a Quarter Pounder and Fries that had been sitting there, dried out for who knows how long. I honestly couldn't remember the last time I'd been to McDonalds when i was doing the cleaning, so I'm guessing it had been there at least six months to a year.
The fries looked OK. they'd been kept inside the bag & never exposed to the air so no bugs had managed to crawl in. The real surprise was the quarter pounder - I unwrapped it and found a perfectly preserved edible looking and smelling burger. To look at and sniff, it was no different to a brand new fresh one, it was just rock hard and dried out.
I gave it to my niece who kicked it around for a couple of days in the back yard - it didn't look much worse for wear after that either.
Judging by the condition of that quarter pounder, I wouldn't be surprised if it would have lasted through to today if I'd kept it in the bag.
Finally some scientists who can tell me what the hell that thing behind the empty pickle jar is. NASA needs to get their asses down here 'cause lord knows I ain't touching it.
K.
I was talking to a chef about a month ago who was complaining about having to put loads of oils, creams, butter and mayo in foods to achieve the taste that the consumer wants, at the expense of their health. "We're paid to kill people," was his complaint, and sadly I think he's right.
What a rediculous statement. It's fine to eat something unhealthy every once in awhile as long as you don't make a habit of it. Eating well 28 days a month will render whatever you do the remaining 2 or 3 days pretty much irrelevant. Avoiding being stabbed 28 days won't help you to much if you are getting stabbed 2 or 3 days a month.
If your buddy really felt that he was getting paid to kill people, he would quit so obviously he himself realizes his statement is rediculous.
This same chef was saying how it would be nice if there were alternatives to bad food, that would not jeopardize someone's health.
There are. They are called vegetables. Again, you eat plenty of vegies and you can get away with eating all sorts of nasty stuff occasionally.
Your theories on fat murdering other fat are interesting to say the least. You might want to pick up a copy of Fats That Heal, Fats That Kill by Udo Erasmus for a slightly more scientific explanation of how fats operate inside your body.
When I go out to eat, I don't worry about how healthy the food is and my cholesterol numbers kick holy ass. How do I do it? Because I don't go out to eat very much and when I eat at home I'm very, very healthy. There's no need for genetically engineered superfoods. Just eat right 95% of the time and live a little the reminaing 5%.
GMD
watch this
Mmmmmm. Seven year old sandwiches!
Whatever. McDonald's has been doing that for years.
If something doesn't break down after seven years, what chance does my digestive system have? I can't even imagine the horrible farts a shelf-stable egg salad sandwich could create.
“Common sense is not so common.” — Voltaire
I'm sorry to say this, but for world leaders, Americans might just have the poorest gastonimical sense on this planet...
Everything's not about science...
...seriously.
Anyone else bothered by the fact that we have to read about a NASA development from a Russian news source ?
> You can't "solve" the world's food problem. You give humanity more food, you get more humans. And these supplementary humans need more food.
The problem is that policy makers tend to be like CEOs - they see only the next quarter (or at most year). They don't understand that "curing" a disease means that the infectious parasite - which probably has more than one host - will just reroute and evolve to find another pathway - which means cures only last 20-30 years on average before they start gaining resistances.
And when they hear about people starving due to food spoilage, they try to make food that never goes bad, without asking why the population is increasing in the first place, and what will happen if instead of 50 percent death rates a society with large families suddenly has 0.5 percent death rates. They fail to understand the burden on a typical family skyrockets, as the number of surviving children increases beyond the capacity of the family adults to feed them.
It's all connected. You mess with something, you need to understand what else impacts the system.
-- Tigger warning: This post may contain tiggers! --
GEFAC
I think we can keep recursing like this until someone returns 1
and the practical implications of biochemical studies due to having a diet rich in olive oil, or one that replaces other fats with olive oil at an equal or lesser rate.
...
Now that would be interesting to see - instead of mayo that's chemically processed, perhaps one could have a better oil used in the first place
-- Tigger warning: This post may contain tiggers! --
Although known as "1000-year-old eggs" they are rarely more than 100 days old.
:(
Pff, I want those 999+ years I paid for!
Send email from the afterlife! Write your e-will at Dead Man's Switch.
If NASA trully wanted to be innovative, they would have made MRE's and not sandwiches that can last only 7 years. What is 7 years? That is not even long enough to make it to Pluto. And they are the space expolration agency? Look at our Army, they are serving troops with MRE's that have a shelf life of over 30 years. And yes, many of your favorites are there too. Eggs! Omlets! Ham! Fries! And more!!! I guess the Army is more realistic of how long a job takes than NASA. Plus, every Army MRE comes with a brownie or cookie. Because you have not really had a meal until you have had dessert. And the Sarg can tell who the weirdo's in his unit are. hey... he ate his cookie before the beef stroganoff. to the galley with him!
BTW, and old buddies father, who was in WWII told us back then MRE's used to come with 2 cigarettes and a bottle of beer. He was stationed with British troops at the time, and he used to trade his cigarettes and beer for a pint of whisky that came with the British soldiers lunches. His son, who was in Vietnam said back then they cut out the cigarettes because the enemy soldiers could see the bright red "inhale" at night and have a target to shoot at. But he said they had the beer.
Don't war suck?
Rosco: "If brains were gunpowder, Enos couldn't blow his nose."
after 7 years. Even after 40 million years of storage you can still eat dirt.
Doesn't mean it tastes good or is healthy for you..
People do stupid things.
I have no burning desire to eat a 7 year old sandwhich.
Or dirt...
...for my 2.5 GHz ham and cheese club.
eleven plus two / twelve plus one
i had an egg mcmuffin today which, i noted, was pulled out of a blister pack before being stuffed into a machine. it was a singularly borg-like experience
the best food is home-grown. after that, it is all down-hill. i hope we build better machines that make it possible for humans to grow their own food.
in fact, i'd be just as happy if we stopped making multi-millionaire momsanto executives, and threw all that money at proper programs to manage growth and water-tables in lands that really need it
; -- the corruption of government starts with its secrets. a truly free people keep no secrets. --
http://www.bbc.co.uk/food/tv_and_radio/fullonfood_ labindex.shtmlHeston Blumenthal of http://www.fatduck.co.uk/The Fat Duck in the UK has approached domestic food from a scientific standpoint.
This so-called news from Rolland is nothing new.
In fact, I have a BS and MS in Food Science from Cornell.
http://www.foodsci.cornell.edu/
Nor am I the only one. There are over 40 Food Science programs in the US. This is a non-story.
http://www.ift.org/cms/?pid=1000624
Humankind has been developing new ways of preparing foods for millenia.
So what if now we design foods from the ground up, instead of by trial and error?
Any great modern chef will understand the chemistry and physics behind their cooking. I know that yeast is only "happy" at a certain pH range, and adjust my bread recipes to account for this. Ditto for leavening agents such as baking soda and baking powder.
Great cooking is taking those same rules of physics and chemistry, and using them to create a mesh of sensations that the eater appreciates.
If it comes from Jacques Pepin or Bobby Flay or whoever, great. If it comes from Kraft labs, great.
But I'd be willing to bet that mass-produced foods will continue to fill their niche, and artisanal cooking will continue to fill its niche. Both will benefit from greater understanding of how ingredients become "food," and better implementation of that understanding.
"Trolls they were, but filled with the evil will of their master: a fell race..." -- J.R.R. Tolkien on Olog-hai
For years margarine were touted as a healthy alternative to butter. Decades later we find out that trans-fats in margarine is the main cause of several endemic conditions that, ironically, people were told butter caused.
Now the salient point here is to see why people thought margarine was safe; the ingredients used were already known to be safe food products. What they didn't know was that a chemical can be atom-for-atom the same as another, but its shape and chirality (handedness) can make them react differently. The way margarine was processed indiscriminately created versions of fats that appeared to be indentical to safe ones, but that were in fact were unhealthy isomers.
Should we not now be wary about engineered foods that seem to be 'better' than the natural product, but in fact have long term health effects like trans-fats have?
Come on guys, this is a Russian Tabloid. Can't you choose a better source for "news". I've seen some pretty hokey things in there. See the "UFO" link on the left side?
The head chef of the Fat Duck (a British restaurant voted the best in the world this year - jokes about British cuisine now null and void), Heston Blumenthal, is what you might call a 'molecular gastronomist'. By breaking cooking down to the basical levels and using the principles of chemistry to determine good combinations of food one can offer up delights such as bacon 'n' egg ice cream and snail porridge; two of the most famous dishes served at the Fat Duck.
I read a fascinating article on Blumenthal in The Sunday Times a good few months ago, and also learned of another restaurant (the name and location of which escapes me, although I think it was in Spain) which offered up similar food. The menu for this particular restaurant was something like 17 courses and several hundred euros a head. The writer for the ST (who was lucky to beat a three-odd year waiting list) was amazed at the combinations of ingredients and even the consistencies of the dishes that were comepletely unexpected. One particular serving that stuck in my mind was a kind of 'orange froth' that practically disappeared immediately in your mouth but was full of flavour. The journalist detailed how strange it felt eating froth for dinner. The cover of the supplement I was reading featured pictures from a handful of the courses and the presentation was astonishing. There was a square chocolate lollipop (I forget what wacky ingredient was coupled with it) which was so thin in the middle it was all wispy and translucent and webbed. Delicious.
Anyone for baconated grapefruit?
Mother, do you think they'll like this sig?
Having friends over for dinner? Disaster! You think it is bad when you have friends over and 1 is a vegetarian? You just wait...
"Hey, everyone! I made my specialty tonight: avocado creamsicle pasta!"
"Sorry, I think I would die if I ate that. Literally."
"Me, too."
"Me, three."
Smart people build amazing technology with incredibly stupid consequences.
So, someone's finally gotten around to reading all of Harold McGee's "On Food and Cooking the science and lore of the kitchen".
This is a book about food stuffs through history, and their chemical and physical reactions to different processes used in cooking. The book has ~70 pages on milk, about about ~60-70 pages on eggs alone.
You get a chance to understand how your food works, at the molecular level. You can read about what protiens are in eggs, and how they change due to heat, acidity, etc. How whipped cream supports air, and how the fat molecules wrap around air (including pictures with a scanning electron microscope!)
Good stuff for cooks, and very much the science of cooking.
However, this book was originally written 20 years ago, so this isn't as new as it's played out to be...Now Pravda is just supplementing the story with a bit of 'wouldn't it be cool if we used technology to make things better?'
disclaimer- My wife's a chef at a 5-diamond restaurent and she spices her food appropriately and everything rocks. I think that us americans over spice and generally go crazy with trying to add too much flavor. Lighten up a bit on the spice ( here comes the "lips acquire stains" jokes) and try detecting subtle flavors or better combinations.
I don't know why people insist on nuking foods with cayenne or pouring texas pete on everything.
-B
Andrew Tanenbaum's cook book: "How To Prepare Your Input" (available here in PDF!)
...that Piquepaille didn't make us click a "read on" primidi link to read the "news"; (to Piquepaille) keep it that way, please.
Maybe he just heard of this "Food Science" stuff. ;)
You can hold down the "B" button for continuous firing.
At least they didn't call it "Hacking the Stomach".
try { do() || do_not(); } catch (JediException err) { yoda(err); }
being good for you and how they're deficient in the typical American diet, would be th only thing I would ad to your excellent post.
Evil people don't think they're evil. - George Lucas, Making of Ep III
... after seven years, the sandwich eats *you*!
Any sufficiently advanced intelligence is indistinguishable from stupidity.
D'oh
Pravda article which says that NASA is preparing sandwiches which will still be edible after seven years.
Yeah, right. Pravda is about as reliable a news source as the Onion. It's funnier, too.
If it's in Pravda, you can rest assured the story is either an outright fake, or at best innacurate.
I worked at a convenience store when I was younger - on one of the shelves we discovered a twinkee that was 6 years old. Still wrapped in plastic, the thing was as hard as a rock (literally.)
We threw it as hard as we could at the arborite countertop. The arborite chipped, but the twinkee was unscathed.
We hit it with a hammer. Repeatedly. It wouldn't break.
We debated selling them to the military as a new armor-piercing shell.
Anything with a shelf life of seven years is a fossil, not a savory dinner time treat.
When I was a kid my dad got some surplus "sea rations" that included cigarettes. (Nobody in our family smoked so they got thrown out.) It was the kind that comes in a box, maybe 6 x 6 x 3 inches, and included a couple of sturdy steel cans painted olive drab (containing the main dish usually - stew or slices of ham or hash or whatever) and usually some crackers (interesting round crackers in a can - they tasted very unique, kindof good actually) or bread, and there would be bags of stuff that could be in bags (applesauce for example) and a can of Sterno-type fuel, and a bag with all the accessories (cigarettes, gum, a spoon, salt, pepper, coffee, sugar, toilet paper, etc.) The case of rations included some more stuff like a knife and an awful primitive can opener that it's unbelievable anybody could actually open those thick tough cans with.
:-) Everything tasted a little weird, from all the preservatives I suppose, or strange recipes optimized for long life rather than flavor. Some were stamped with the address of the factory where they were made.
I can believe those have a 30 year shelf life.
MREs are the more modern version where everything is freeze-dried rather than canned.
Thank you for that site -- I will check it out.
There's some interesting info on his site but his book is widely considered to be an authoritative tome on fats so it's worth picking up. He does delve a little into conspiracy-theory land at times but overall it's quite informative. Anyone interested in health ought to have this book on their shelf.
I think the chef was mostly kidding but somewhat serious about how he feels about having to load nasty ingredients into recipes that call for them. How he's fighting it is by working towards better recipes that taste good, but won't hurt your body. But then again, he has to make the rich food now and then. His problem is that people will eat the rich stuff every day, not like once a week or once every two weeks.
Okay, I didn't catch the joke. It sounded to me like he was one of these people who thinks people have no responsibility for their actions and that the poor health of his patrons was entirely his fault. You were there and I wasn't so I'll trust your read on his statement.
I suppose there are some people who have to travel a lot for work and have little choice but to eat out more than they should. I'm not going to discourage chefs from trying to make foods that are healthy and delicious. I think your salad is a good example of how easy it can be. On the other hand, as someone who does eat healthy a lot, I want to have the option to eat unhealthy once in awhile. I'd be disappointed in a future in which all yummy but unhealthy foods have been eliminated and replaced with moderately-tasty but much healthier fare. If I want to splurge and pig out on something naughty, that ought to be my choice. I don't go for all these people who are trying to save us from ourselves. I'm an adult and can make my own decisions. I have enough willpower to make a guilty pleasure a rare thing. I understand there are many people who cannot, but I'd be pissed off if I had to suffer because someone else can't control themselves.
Thanks for the clarification of your post mfh.
GMD
watch this
> You give humanity more food, you get more humans.
You didn't pay very close attention in sex ed class, did you?
But seriously, you are wrong anyhow. It's easily observed and well-established that well-fed people have fewer offspring than hungry ones.
Dude, Firegal does the BioNet website, I think she knows about that.
And what you're claiming to be well-fed people versus hungry ones is an observation that is impacted by:
1. education of women/girls in well-fed families is higher than in hungry families - the highest statistical correlation between family size is education of girls/women - more education leads to smaller family size - due to many factors;
2. well-fed people have extra resources for proper sanitation (less disease), proper medical care (less disease), and other resources - whereas hungry people not only don't, they also are at increased risk (if children) from catching communicable/infectious disesases and dying off at a higher rate. So the social structure/family adapts by having more kids, since fewer will tend to survive. Part of why recent immigrant families tend to have larger family sizes - it was a survival characteristic.
3. oh, forget it, that's enough for now.
-- Tigger warning: This post may contain tiggers! --
The beer and whiskey in Ration is BS. These items were only available at the PX or R&R locations. See http://www.diggerhistory.info/pages-food/before-19 50.htm
It has a nice history of Military rations and in no rations kits is beer/whiskey mentioned.
Ever since I started eating more naturally (getting away from salt/fat, sweet snacks), I don't think I've encountered a food that tastes better when processed in any way - canned, frozen, concentrated, deep fried as in finished potato chips, dried, etcetera - that tasted better than it's natural or freshly cooked counterpart. Not to mention the benefits of fresh fruits/vegetables.
Or in the case of velveta, other airspray cheeses made of oil/water instead of a milk - any that tasted better than the traditional cheeses - feta, gruyvere, etcetera.
Once you get used to them. Then artificial starts tasting just that - artificial.
Plus it's cheaper in the long run - healthwise.
Most new inventions in food is just another processing step that will inevitably cost money to the consumer.
(Note - not against pesticides or irradiation that increase yields but 7 year old sandwiches sound very suspect.)
Of course the public will always be after the panacea of 0 calorie snacks, thanks to the hope provided by 0 calorie splenda and the once promising olean.....
Actually that depends on what Margerine you're using. if you use the "hard" variety yes, then you have a problem, the soft one is fine though, no transfats.
If you want to e-mail me, use my PGP Key.
Mmmmmmm . . . seven year old sandwiches.
Remember, Pique Paille, translated from French to English, translates to "Prick Straw."
Tea, Earl Grey, hot
:P)
(can't believe nobody said it yet
Did you know that "FTW" ("for the win") is a direct translation of "Sieg Heil"?
People forget that we have evolved to consume food which is grown naturally. Although we can take apart food into carbohydrates, lipids, vitamins and minerals just taking all these and putting them back together is not the same thing. Manufacturing food by adding ingredients is potentially very unhealthy because all manufactured food has the same (supposetly ideal) proportions of subcomponents whereas the our individual needs differ. We also fail to take into account the importance of some minerals that are found in food in quantities too low for industry to detect them or add them. Some of them are actually poisonous at even low doses but required in minute amounts to maintain good healt (see deficiencies expirienced by brain dead people living exclusively on artificial food, Selenium comes to mind but I may be wrong about the element). We also tend to forget that food is very important in making us feel good, anyone who has ever tried naturally grown fruit will know (I guess not many of you (haha)).
Markets for manufactured food do not really exist. Instead of going into the trouble of making food it is much simpler to grow it naturally. Companies try to convince people that manufactured food is 'cool' and healthly only to set up markets where the profit margin is much greater than conventional agriculture. FDA should have intervened long time ago...
or should i say, "Aww, why couldn't you have been the 'Preview' button???"
Did you know that "FTW" ("for the win") is a direct translation of "Sieg Heil"?
They taste like duck eggs, only slightly more salty and a slight bitterness (its difficult to describe, but they look worse than they are).
_ eggs_khai.html
If you want to try something similar, the Thais eat salty eggs (egg stored in brine to preserve them):
http://www.khiewchanta.com/archives/2005/08/salty
So, buy non-hydrogenated margarine. They are usually made from plant oils without the hydrogenation and so result in a softer consistency, and is healthier than hydrogenated margarine or butter.
I'd have to say I'd prefer to just spit.
"MY APOCALYPTIC TENOR HAS NOT BEEN DISPELLED!" - T-Rex, qwantz.com
...sandwiches which will still be edible after seven years... These are already available at most railway station and motorway cafes.
{Videbat esse notitia bona id temporis}
Pravda has some really low quality info. Not that the mere presence of UFO stories means low quality, of course.
How about a recipe for Roland Pick'n'peel's Piquepaille shrimp?
7 years. Hey does that last longer than the staple Twinkie? I think we may have a new champion.
Unknown fire and jelly-like creatures live in Earth's atmosphere!
When I was in the army (Norway) we were given canned food (stue, N:lapskaus). I did my militaryservice in 1997 and opened a can from 1986. Add water and 10 minutes over open fire, It tasted delicious.
Thats 11 years.
The baconated grapefruit.
If other reasons we do lack, we swear no one will die when we attack
I can only hope the recipes used in state-of-the-art cooking are kept open and free, just as is done in our community, the free software movement.
--
RMS
a horrible place
Cutting-edge food preparation and flavor combinations previously unheard of are being served across the world, but especially in places like Chicago, New York City, and parts of Spain.
I recently trekked out to Chicago to visit on such restaurants, Alinea.
Photos from my experience here.
The Tour at Alinea in Chicago lasts roughly four and a half hours and is made up of twenty-five courses paired with nearly as many wine tastings. The executive chef, Grant Achatz, opened his well-documented restaurant to excited reviews this past May.
Each course consists of either a bite or a few bites that almost always incorporates an experimental technique of preparation such as sous vide, industrial centrifuge, foams, anti-griddle, German vaporizers or flash-freeze dehydrators. Alinea presents each course on specialized serviceware custom made by designers like Crucial Detail.
The New York Times, Frank Bruni, writes about this new type of cooking, the Chicago Tribune rates Alinea and NPR's Jennifer Ludden radio documents Alinea with chef Achatz.
Mathematicians do it homomorphically and abstractly
---If you can't trust a nerd, who can you trust?
Roll your own, this is a no brainer for anyone with a food processor. With a mixer or blender it is slightly tricker but can still be done - and even if it fails, it still tastes great.
science is not
you know that, i know that, but if you listen to what some of the morons say, they aren't attacking monsanto, they are attacking the science
that's the problem
is computer science evil because microsoft dominates the market?
no
so why are people attacking the science, and not the companies?
it's pure ignorance
intellectual property law is philosophically incoherent. it is your moral duty to ignore it or sabotage it
there is nothing about gmos that means you get cancer from as compared to any other plant you can imagine
really: it is pure ignorance
in fact, you can probably use gmos to engineer plants to remove their NATURAL cancer causing compounds that ALL plants have naturally
i feel like i am talking to a creationist or something
gmos don't cause cancer
to believe they do is the same level of intellect and education as to believe the earth is flat
pure unadulterated propagandized ignorance
please don't get your science education from english majors
intellectual property law is philosophically incoherent. it is your moral duty to ignore it or sabotage it
Roll your own, this is a no brainer for anyone with a food processor. With a mixer or blender it is slightly tricker but can still be done - and even if it fails, it still tastes great.
Yes, but what about the seven year lifespan of the "food"? Can an olive oil mixture operate that long, are there any conditions that need to be present - or not present - for it to be "stable"? And will it taste "better"? Will it taste "better" now - in a week - in a month - in a year - in X years?
Will it break down in such a way that it creates mutagens or other substances which can be harmful - or harmful to certain individuals [such as peanut oils - perhaps there are people alergic to olive oil - or to the byproducts of olive oil after five years in a "sandwich"?
I don't know.
-- Tigger warning: This post may contain tiggers! --
Isn't this going to violate some sort of patent Hostess has on Twinkies?
except that the difference between genetic engineering and genetics via agriculture is orders of magnitude smaller than the difference between genetic engineering and how the hysterical uneducated propagandized fools describe it
intellectual property law is philosophically incoherent. it is your moral duty to ignore it or sabotage it
You had the old style C Ration. Although much maligned, they were not bad tasting. Most of the odd tastes came from added nutrients and preservatives. It was the lack of an alternative during combat that made them seem so bad.
Many men had their first acquaintance with instant coffee from these rations. Other derivitive products now marketed are the "chunk" style canned meats.
The can opener is the P-38. Civilian versions are still sold. A little practice and you could use one to quickly and easily open a can.
NASA makes sandwiches, which stay edible for several years
Yes, but do they taste as good as Quizno's double steak and cheese?
I have bad karma
NASA should save their money and go to any public school cafeteria if they want to get 7 year old sandwiches...
Don't they make Velveeta? I don't trust any cheese you can sell on the same shelf as motor oil.
"Win treats sysadmins better than users. Mac treats users better than sysadmins. Linux treats everyone like sysadmins."
gm open source hackers
that's the answer
we need the linux version of gm food
people who are motivated to help the poor by taking monsanto's efforts, reverse engineering/ stealing it, and releasing it free, without the genetic stop gap measures monsanto breeds into its creations to control its distribution/ reproduction
intellectual property law is philosophically incoherent. it is your moral duty to ignore it or sabotage it
Where did you find this article? Was it between the monkey boy bites man and pyramid power articles or the ones which describe perpetual motion machines from space aliens?
Really, quoting Pravda is worse than treating the National Enquirer as a legitmate news source.
The current headlines at http://english.pravda.ru/ includes this:
Brazil, Russia, India and China to outdo Europe and the US - 08/29/2005 13:29
The main economic analysts of today share their thoughts of tomorrow
The world is changing so quickly that the human mind is unable to keep up. Experts from Deutsche Bank and other analysts decided to take a look at the future. The role of the EU becomes less and less important while developing countries boost their economic growth. Experts do not consider the USA a motive power in the economic progress. China and other rapidly developing countries are more important in the accelerating of world economy.
Uh..ok, the situation is changing so fast that the human mind can't comprehend but Deutsche Bank "experts" can predict the future. Uh...right. No contradiciton here, just accept what Pravda says.
Never mind that they are raising funds by selling Pravda-branded merchandise through Cafe Express...an American commercial site.
Click on the "Science and Health" sub-category and you will see 3 main areas: Discoveries (which includes a story titled, "Ageing and dying is just a freak" about nanotech to let people live forever because science fiction authors think about it, UFOs, and Technologies. That 3rd category includes articles about how every living creature on earth will be given a unique barcode, indispensable Russian Navy submersibles (if only they would learn the difference between nets and hammocks) and the story about food which will last forever.
Yeah, Pravda, the science reference for those without grounding in reality.
Fry: I'm never gonna get used to the 31st century. Caffineated bacon? Baconated grapefruit? ADMIRAL Crunch?
One has to watch this documentary about Ferran Adria to understand why the world beats a path to his door.
Wanted : A Signature.
I want some Admiral Crunch!
Isn't everywhere that NASA hopes to send people just chock full of deadly ionizing radiation? Couldn't you just expose the sandwich to the external environment and have it preserved indefinitely?
I've recently eaten lots of things older than seven years. My favorite were the corn dogs from the early ninties. We also had gas station sandwiches from about that time period, but they kinda lost their flavor.
How? I'm wintering at the south pole right now. The items were just stored outside in a box, but "outside" has been at about -50 at the best of times for all these years. It's amazing what a little cold will do for you...
(BTW, it gets up to 0F about once a year and plunged to -110.7 this winter for a bit. The food was stored under the dome though, and in the dome it doesn't get as warm or as cold as it gets outside.)
1. 2.
by stopping the body from taking them up in the first place. That's right you can eat what you want without any consequences. They're called polymers and they are in your future. Right now they are being designed for specific problems like Diabetes, Anaphalatic shock, etc... Diabetics will consume all the sugar they like, it won't matter. The polymers absorb the sugar before they can do the damage.
Now if they called it "l33t 5+0mz0r h4x!!1!" then I'd be really scared. (And confused.)
You can hold down the "B" button for continuous firing.
...how'd you get Internet access down there? Is it decently fast?
You can hold down the "B" button for continuous firing.
science good
corporations bad
do you understand who i am now?
break into monsanto, steal their ip, hack it, release ip free gm food to the poor of the world
do you understand who i am and what i stand for now?
or are you going to listen to your paranoid schizophrenic fantasies about who i am and what i stand for?
if you are going to continue to find the science guilty for what corporations do, you lose, period, end of story
simply because you are attacking the wrong thing
and make enemies of potential allies, people like me
is computer science bad because of microsoft?
no, moron
but you are someone who would say to linus torvalds, after a comment linus might make about the power of a good operating system and the potential for good it can do in the world: "From your comments, I'm guessing you probably work in marketing at microsoft."
that's how stupid you are
intellectual property law is philosophically incoherent. it is your moral duty to ignore it or sabotage it
>suggestion.
>
>talk to a Nutritionist and not some chef that has a >wacked idea on how things work.
The human body has evolved some strategies to hoard those nutrients lacking in our diets but in our post-industrial society these genes are suddenly swamped by those exact fatties of carbohydrates that were so hard to come in centuries past. From what I've seen people who stick to the dietary habits of their ancestors seem to fare rather well up to a point where something goes wrong in a major way (some ailments, or systemic problems).
What seems to have worked for me, is eating like my grand parents did (really eating like preindustrial folks). It's just too easy today for evil chef's and industries to deliver the easy way (i.e. more fat) which was realtively hard to come by in ages past (and if it was not in your particular area, you may have systems that will take care of that eccess).
agriculture made cities and civilization possible
my religious beliefs?
are you a script generating random insults?
intellectual property law is philosophically incoherent. it is your moral duty to ignore it or sabotage it
hack the ip
reverse engineer the gm foods, strip out the herbicide dependence, give it to poor people for free
take the hacker ethos to genetic engineering
be to monsanto what linux is to microsoft
intellectual property law is philosophically incoherent. it is your moral duty to ignore it or sabotage it
giving toys to companies? what are you talking about?
they are giving it to themselves
no one is in charge
so be the same way: hack their IP
reverse engineer their gm food, give it to poor people for free
be to monsanto what linux is to microsoft
take the hacker ethos to gm food
But in practical terms, can you not see a strategic value to attacking the science?
no, you look retarded, i don't understand any strategic value to making yourself look stupid on purpose
science is simply man using his mind about his world
so as soon as you get people to stop thinking, i'm with you on what you say about science
otherwise, you sound stupid
intellectual property law is philosophically incoherent. it is your moral duty to ignore it or sabotage it
"For example, here is a Pravda article which says that NASA is preparing sandwiches which will still be edible after seven years."
They just need to make the sandwich out of Twinkie-matter and it'll last indefinitely.
If you eat 2lbs of healthy fat and 12lbs of veggies a day, you'll be healthier than if you ate 1 box of french fries per day from Mc Donalds. It's not how much food you consume, its what foods.
Calories arent bad, the body needs as many calories as you can give it. It's the quality of the calories which make the difference.
Since you refuse to believe its the food, perhaps its the pollution? SOMETHING is giving us cancer. To pretend that cancer is natural is like pretending heart attacks are natural. Everything we consume can give us cancer, all the veggies and fruits have pesticides, the water you drink has minerals and chemicals in it which can cause cancer.
Unnatural foods are dangerous, period.
It has been shown that dietary aluminum does not cause alzheimers, but that alzheimers leads to a buildup of aluminum in the brain.
This is like saying obesity causes diabetes instead of saying high blood sugar causes obesity AND diabetes.
This is like saying that tabacco products don't cause cancer, your genes do. This is like saying all heart attacks are genetic. You simply pass responsibility to the victim, its the victims fault for having bad genes. It's the victims fault for getting cancer. I bet if you were the lawyer fighting for Vioxx you'd blame the victims for taking the pill their doctors told them to take.
Corporations know their food causes cancer, they arent innocent. Corporations like Kraft LIKE killing people, its their job. They have been killing people efficiently for years, and its legal because you defend them by making it seem like its some accident that the french fries cause cancer due to how its heated. Well duh, learn a new way to make french fries. This is as silly as saying "Well if you smoke you deserve cancer!"
No one deserves cancer. Tabacco companies should be REQUIRED to release healthy products. If anyone can legally kill people by releasing poison food, well the nano technology is going to kill billions of people.
I know I won't be touching any of this nano food, I've learned not to touch ANYTHING processed and unless I can see its an apple and know what farm it came from I'm not eating it. The equation is simple.
Eat natural organic food and live, or eat processed food and die.
Consume organic products and live, or consume artificial products and die.
These are the options, live healthy or die young. So now we have to teach children to be paranoid about food. Kids growing up today wont even be able to try junkfood mainly because the junkfood only gets more toxic. Kraft will make foods so toxic that eating it once a year will give you cancer, and when this happens millions of loyal Kraft fans will die of cancer and society will connect the dots.
You buy from Phillip Morris and you die from Phillip Morris. You buy from Kraft and you die from Kraft. You buy the wrong goods from the wrong people and your health is sabatoged.
Try some Archduke Chocula...
Facts do not cease to exist because they are ignored. - Aldous Huxley
What a raving lunatic!
Dude, everybody dies eventually, including you. If you eliminate all the things that kill people, they will still die, it may just take longer.
So would you like everyone to live to 150, or would you rather feel useless for more than half of your life and die slowly and alone?
Sometime in 2012...
-----
"Pardon me, waiter... I would like a plate of sandwich."
{French waiter voice} "Do you have a sandwich in mind, sir?"
"I do believe I'll have the, ummm, the vintage 2005 Chicken Cordon Bleu. Afterall, it was a great year!"
{French waiter voice} "Yes, sir!"
-- Game Developers: Stop porting badly-textured games from crappy console systems!
It's a tabloid and not a journalistic newspaper.
OFAC is a great, groundbreaking book. It was revised and greatly enlarged in November 2004.
4 800012/qid=1125427399/sr=1-1/ref=sr_1_1/102-395811 0-4765764?v=glance&s=books
http://www.amazon.com/exec/obidos/tg/detail/-/068
"The whole point of cooking food is to make the proteins and starches more digestible and so our bodies can absorb its nutrients better."
To me, the whole point of cooking most of the food that I cook is simply to make it TASTE better.
It also seems to me that cooking has been more important as a sanitizer than as a digestive aid.
Also, it seems relevant to point out that germs and parasites, which are mostly killed by cooking, are VASTLY more deadly than carcinogens, both directly and through the poisons that they manufacture.
P.S. How many firkins in a vast?
Exam 4/C again. Maybe I'll do better this time.
A large number. That's why it's called vast, duh!
Gosh!
I cried real tears when Li Mu Bai died.
Cities in Spain and France tend to be more walkable. It is common to walk everywhere, occasionally taking a train. Every place I have lived in the United States, it is common to drive everywhere.
I think the key word here is "walkable." Most European countries and cities are comparatively small. Shame reason things like electric cars and smart cars haven't done as well here in the US as in Europe.
This sig has absolutely no significance and serves only to take up screen space and waste the time of the reader.
I have the new edition. It's facinating reading, though I have to take it 10-20 pages at a time. I'm almost done with egg at this point, and I've learned so many interesting side notes in how to, for example, make souffles turn out the way I want. Or, how many meringues there are, and the chemical and physical processes involved.
As a biologist, it is very satisfying to know *why* the processes I go through to cook something work, and to understand where I have tollerance to play with, and where I must adhere to the 'rules'.