This really won't seem like much at all on top of the regular security at the Singapore airport, some of the toughest in the world. When I went through there last year it went something like this:
1. Show passport, all bags sent through X-ray machine. 2. All bags hand searched (including my dirty clothes bag holding stinky jungle hiking gear). 3. Show passport, get ticket, go towards gate. 4. Show passport, go through metal detector, all carry-on bags X-rayed. 5. All carry-ons sniffed with "Vap-o-Trace," presumably something like a portable GC/MS looking for explosive/drug vapors. 6. All carry-ons hand searched. 7. Show passport, Get on plane.
To go completely off topic, be careful when mixing random cleaning products. Using a sodium hypochlorite-based drain opener (Drano) followed by a "professional plumber strength" sulfuric acid-based product WILL produce enough (highly painful) chlorine gas to necessitate evacuating a room!
This is interesting and certainly Scientific Progress, but not revolutionary by any means. While quite rare, there are still 5 or 6 cases already known of organisms that use abnormal amino acids. This may lead to some answers to current questions a decade or two down the line, and there's even the off chance that it could mean something really revolutionary, but for now it's no more and no less than interesting.
Just a note if you like Thai coconut milk curries. AB's "Yogurt Gone Bad" episode allowed me to attain my holy grail of cooking, coconut milk curries with no coconut milk, which is about nutritionally equivalent to one Big Mac per cup. Just simmer all your other normal ingredients + 1T sugar for every cup of coconut milk called for (CMCF) in a minimal amount of water until the meat's tender (20-30 minutes for chicken). Mix 1.5T corn starch per cup of CMCF with just enough hot water to dissolve, and add it to the curry. Let it boil until it starts to thicken, then attenuate (http://www.goodeatsfanpage.com/Season6/YogurtTran s.htm at Scene 10) 1 cup of yogurt per cup of CMCF and add it back to the curry. Heat this over low to serving temperature, and adjust sugar and salt.
Come to South of Europe and look around for a while. The normal everyday meal is a huge salad with a big chunk of meat or a bowl of pasta, fast food is a dying species, junk food consumption is very low, and obesity is so rare as to be statistically insignificant and would attract as many stares as a guy with two heads.
Obviously you've never been to the beaches of Marseille then, where the men whose thongs have disappeared in their folds of flab *shudder* outnumber the topless girls by about 3:1!
As a fellow fan of the hinterlands of Minnesota, this is a question I've definately pondered. My best friend in the woods is a Brinkmann propane Somke n Grill. You can use it as a water smoker for truely great bbq, or convert it into a gas grill, stove, or charcoal grill. Some very easy non barbecue favorites include ghetto scrambled eggs (eggs + onion + leftover Taco Bell sauce packets and Pizza Hut peppers + American cheese = unbelievably good). A great lunch idea is to make giant subs. 2 loaves of French bread, 2 pounds of assorted deli meat (or was that 3 pounds?), onions, tomatoes, green peppers, provolone cheese, and a bottle of Italian dressing were surprisingly fun and simple to assemble outdoors into behemoth sandwhiches with just a serrated knife and a cutting board.
Recent research has shown that there are two components to what salt adds to food. The first is the inherent taste that those sodium and chloride ions add. The second, and more important effect, is that salt lessens one's perception of bitter and sour flavors, while heightening sweetness. The French have known this for years, however, calling salt "the most egalitarian of spices, for it brings down the strong flavors and elevates the weak."
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This really won't seem like much at all on top of the regular security at the Singapore airport, some of the toughest in the world. When I went through there last year it went something like this:
1. Show passport, all bags sent through X-ray machine.
2. All bags hand searched (including my dirty clothes bag holding stinky jungle hiking gear).
3. Show passport, get ticket, go towards gate.
4. Show passport, go through metal detector, all carry-on bags X-rayed.
5. All carry-ons sniffed with "Vap-o-Trace," presumably something like a portable GC/MS looking for explosive/drug vapors.
6. All carry-ons hand searched.
7. Show passport, Get on plane.
To go completely off topic, be careful when mixing random cleaning products. Using a sodium hypochlorite-based drain opener (Drano) followed by a "professional plumber strength" sulfuric acid-based product WILL produce enough (highly painful) chlorine gas to necessitate evacuating a room!
This is interesting and certainly Scientific Progress, but not revolutionary by any means. While quite rare, there are still 5 or 6 cases already known of organisms that use abnormal amino acids. This may lead to some answers to current questions a decade or two down the line, and there's even the off chance that it could mean something really revolutionary, but for now it's no more and no less than interesting.
Just a note if you like Thai coconut milk curries. AB's "Yogurt Gone Bad" episode allowed me to attain my holy grail of cooking, coconut milk curries with no coconut milk, which is about nutritionally equivalent to one Big Mac per cup. Just simmer all your other normal ingredients + 1T sugar for every cup of coconut milk called for (CMCF) in a minimal amount of water until the meat's tender (20-30 minutes for chicken). Mix 1.5T corn starch per cup of CMCF with just enough hot water to dissolve, and add it to the curry. Let it boil until it starts to thicken, then attenuate (http://www.goodeatsfanpage.com/Season6/YogurtTran s.htm at Scene 10) 1 cup of yogurt per cup of CMCF and add it back to the curry. Heat this over low to serving temperature, and adjust sugar and salt.
Come to South of Europe and look around for a while. The normal everyday meal is a huge salad with a big chunk of meat or a bowl of pasta, fast food is a dying species, junk food consumption is very low, and obesity is so rare as to be statistically insignificant and would attract as many stares as a guy with two heads.
Obviously you've never been to the beaches of Marseille then, where the men whose thongs have disappeared in their folds of flab *shudder* outnumber the topless girls by about 3:1!
As a fellow fan of the hinterlands of Minnesota, this is a question I've definately pondered. My best friend in the woods is a Brinkmann propane Somke n Grill. You can use it as a water smoker for truely great bbq, or convert it into a gas grill, stove, or charcoal grill. Some very easy non barbecue favorites include ghetto scrambled eggs (eggs + onion + leftover Taco Bell sauce packets and Pizza Hut peppers + American cheese = unbelievably good). A great lunch idea is to make giant subs. 2 loaves of French bread, 2 pounds of assorted deli meat (or was that 3 pounds?), onions, tomatoes, green peppers, provolone cheese, and a bottle of Italian dressing were surprisingly fun and simple to assemble outdoors into behemoth sandwhiches with just a serrated knife and a cutting board.
Recent research has shown that there are two components to what salt adds to food. The first is the inherent taste that those sodium and chloride ions add. The second, and more important effect, is that salt lessens one's perception of bitter and sour flavors, while heightening sweetness. The French have known this for years, however, calling salt "the most egalitarian of spices, for it brings down the strong flavors and elevates the weak."