fwdkfwdkfwdk / tags / howto & style

Tagged with “howto & style” (140)

  1. You really can’t whip egg whites with yolk in them?

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    Dr. Guang Wang’s 2009 dissertation at Iowa State exploring how different yolk lipids disrupt egg white foams: https://dr.lib.iastate.edu/entities/publication/e7251a19-8ae3-4a6a-95dc-da9fc0d71493

    2011 study where they used lipase to eliminate yolk contamination: https://pubmed.ncbi.nlm.nih.gov/22417349/

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  2. The source of licorice/liquorice/anise flavor

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    2021 paper on the role of temperature in the ouzo effect caused by anethole: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8280678/

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  3. The enchanting smell (and revolting flavor) of rain

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    Harry Sherwood on Instagram: https://www.instagram.com/harrisonsherwood/

    The Centre for the Study of the Senses at University of London, where Harry is a PhD candidate: https://philosophy.sas.ac.uk/censes

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  4. 5 Sunscreen Myths | Don’t Get Burned!

    Get ready to soak up the sun this summer—not the lies. We have 5 sunscreen myths you don’t want to get burned by. Sunscreen and sunblock are the same thing! Some people actually didn’t realize this. Also, sunscreen can expire, so buy a new bottle. Watch the video for more!

    #myths #sunscreen #lifehack

    Don’t forget to subscribe to our YouTube channel.

    Follow us around the web, too: https://lifehacker.com/dont-get-burned-by-these-five-sunscreen-myths-1849014936

    Our home: http://www.lifehacker.com Facebook: https://www.facebook.com/lifehacker Twitter: https://twitter.com/lifehacker Instagram: https://www.instagram.com/lifehackerdotcom

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  5. Is moldy food really that dangerous? (We’re not sure, but don’t risk it.)

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    Thanks to Dr. Megan Biango-Daniels! https://www.linkedin.com/in/mnd24

    2019 literature review on the migration of mycotoxins within moldy food: https://www.sciencedirect.com/science/article/pii/S2214799319300608

    2020 literature review on workplace mycotoxin exposure, particularly mill workers: https://www.tandfonline.com/doi/10.1080/15569543.2020.1795685

    WHO fact sheet on mycotoxins: https://www.who.int/news-room/fact-sheets/detail/mycotoxins

    2015 WHO book on mycotoxin exposure in the food supplies of poor countries: https://pubmed.ncbi.nlm.nih.gov/27030861/

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    Tagged with howto & style

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  6. Ask Adam: What’s wrong with American bread? Help for picky eater? Russian food boycott? (PODCAST E9)

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    On this episode of the podcast, Adam asks some very important questions: Why does American bread spoil faster than German bread? Should we boycott Russian food in support of the Ukraine? Tomato sauce or gravy? And many more questions to be answered.

    00.10 Why does American bread spoil faster than German bread? 15:51 Advice for encouraging picky eaters to try things? 30:29 Tomato sauce or gravy? 35:03 Failure of the week: No one is listening 41:19 Thoughts on Ukraine invasion? Should we boycott Russian food?

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  7. Why (fancy) restaurant menus shrank

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    "Menu Design in America," John Mariani and Steven Heller, 2011: https://bookshop.org/books/menu-design-in-america/9783836520294

    2013 story about the woman who’s dying wish was to eat at Olive Garden: https://www.41nbc.com/dying-macon-woman-gets-wish-granted-a-trip-to-olive-garden/

    "The Invention of the Restaurant: Paris and Modern Gastronomic Culture, With a New Preface," Dr. Rebecca L. Spang, 2020: https://www.hup.harvard.edu/catalog.php?isbn=9780674241770

    More about Dr. Spang at Indiana University: https://history.indiana.edu/faculty_staff/faculty/spang_rebecca.html

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  8. Why modern sandwich bread is different from ‘real’ bread

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    Thanks to Dr. Elisa Karkle at Kansas State University’s Department of Grain Science and Industry: https://www.grains.k-state.edu/people/faculty/karkle/index.html

    Thanks to Dr. Emily Buehler, author of "Bread Science: the Chemistry and Craft of Making Bread" https://www.twobluebooks.com/bread-science/

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  9. Why calorie counts are wrong, and what to do about it (PODCAST E8)

    On the pod this week, a conversation with Dr. Giles Yeo, obesity researcher at Cambridge University and author of "Why Calories Don’t Count: How We Got the Science of Weight Loss Wrong": https://www.simonandschuster.com/books/Why-Calories-Dont-Count/Giles-Yeo/9781643138275

    00:00 Intro 02:52 Interview with Dr. Yeo 25:11 Fix it in the mix: a music metaphor about diets 46:45 Failure of the week: about that chicken sandwich…

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  10. Why dried pasta is made with semolina (durum wheat) flour

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    Thanks to Dr. Frank Manthey at North Dakota State University: https://www.ndsu.edu/agriculture/ag-home/directory/frank-manthey

    2008 paper showing what vitreous kernels of durum look like, versus starchy kernels: https://journals.sagepub.com/doi/10.1255/nirn.1086

    2018 book chapter with an illustration of starch granule structure I used in the vid (p. 183): https://www.sciencedirect.com/science/article/pii/B9780127462752000057

    2015 paper discussing starch damage and how it affects bread products: https://www.scielo.br/j/cta/a/fMX63hxm7PkGrhM9n6LCVFz/?format=pdf&lang=en

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