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” (3)
Writer and podcaster Merlin Mann joins Antony to stand up (mostly) for the “Watchmen” movie, discuss the difficulty of separating source material from its adaptation… and then there’s that ending.
In which we talk with the brilliantly undefinable—yet always gracious—special guest: Merlin Mann. Best known as a cornerstone of the classic indie band Bacon Ray, he’s apparently also a prolific podcaster, renowned blogger, sometimes-comedian, and index card enthusiast. However, he’s here today because of his (and all joking aside) amazing insight into, advice about, and dissection of the areas of productivity, motivation, and, well, just trying to get there. As he tackles our listeners' questions (as well as our own), we get a couple hours of some classic Merlin-Mann-ing.