linnefaulk / tags / merlin mann

Tagged with “merlin mann” (9)

  1. 5by5 | Back to Work #5: Chigger Bites on the Bus Driver

    Merlin Mann and Dan Benjamin talk about the black art of paying attention to the right things, how lamps are no substitute, that it’s hard whether you’re working from home or a cube, being honest about your expertise before looking for independence, and t

    http://5by5.tv/b2w/5

    —Huffduffed by linnefaulk

  2. 5by5 | Getting There #33: Merlin Mann Shows Us His Panacea

    In which we talk with the brilliantly undefinable Merlin Mann for his amazing insight, advice, and dissection of the areas of productivity, motivation, and just trying to get there. As he tackles our questions, we get a dose of some classic Merlin-Maning.

    http://5by5.tv/ladybits/33

    —Huffduffed by linnefaulk

  3. TCTWSG: THE MOVIE: THE PRI3NER OF A3KABAN

    TCTWSG: THE MOVIE: THE PRI3NER OF A3KABAN

    TCTWSG: THE MOVIE: THE PRI3NER OF A3KABAN

    With Special Guest MERLIN MANN

    Dearest Listeners,

    The Faculty and Staff of The Chapter Titles Were So Good insists that you acknowledge TCTWSG: THE MOVIE: THE PRI3NER OF A3KABAN. This nominally “special” film discussion has been forged in the flames of the love we bear for our Patreon supporters. If you would like to burn alongside them (burn like in our hearts, not burn like dying), you can do so by clicking here.

    In which Buckbeak is a very gifted horse, and Dumbledore just plays it off legit.

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    You may also wish to peruse our discussions of the first and fourth movies.

    You can follow Merlin on Twitter or Tumblr.

    Posted 34 minutes ago

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    2 notes

    Harry Potter, Podcast, The Prisoner of Azkaban, Merlin Mann,

    http://thechaptertitlesweresogood.com/post/132218487409/tctwsg-the-movie-the-pri3ner-of-a3kaban

    —Huffduffed by linnefaulk

  4. Food Safety Talk 79: You’re Into Botulism Country (with Merlin Mann) — Food Safety Talk

    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.

    http://foodsafetytalk.com/food-safety-talk/2015/8/6/food-safety-talk-79-youre-into-botulism-country-with-merlin-mann

    —Huffduffed by linnefaulk