Merlin Mann joins Don and Ben for a discussion on food safety and cooking using science at home.The episode starts off with a discussion on sous vide and time/temperature combinations for pathogen reduction.The discussion goes to Harold McGee’s On Food and Cooking and the science of cooking, sensory and how heat changes food quality and safety. The guys talk about ground meats risks compared to intact muscle meats and then deconstruct risk assessments with bullet analogies. The guys move into pork and trichinosis and how risks have changed but messages stay sticky.The show ends with a discussion on food safety myths, including confusing food safety and spoilage; storing butter on the counter and ketchup in the refrigerator.They decided to leave an in-depth discussion of Sloan for another day.
Tagged with “merlin mann” (4)
How can we be sure that we’re on the right track? Doubt is the rust that eats away at our ability, as designers, to be confident that what we’re producing is good and worthwhile.
In this episode Ross and Josh speak to professional speaking human Merlin Mann about overcoming or, perhaps, embracing self-doubt, to become better producers of quality work. Are we allowed to change our minds and how do we deal with the criticism that results from that?
NoJackets You’re gonna love it—the guitar does this “Wheeee!” thing while the drums go all “Chukka chukka booda booda.” OK, here it comes. Shhhh! No wait, that’s not it. Almost there, just
Merlin Mann’s frank & candid weekly phone call with John Roderick of The Long Winters