Herschell / Special*Dark’s comment - I had no idea it was this bad. Embarrassed face. Article follows below:
As a reminder, these are the three countries who don’t use the incredibly sensible metric system: Liberia, Myanmar and of course, the United States of America. U-S-A! U-S-A! Hell, we should all form some sort of alliance! Non US-people, feel free to tell us why we’re dumb for not using the metric system. [Wikimedia via ZME Science] More »
From “Meanwhile, Mission Bartenders” by Wendy MacNaughton. I love this because it definitely captures the SF I knew well—especially the panels that say “Nobody here is really from here” and “This community immediately takes to you—whether you have something in common or not.”
I favorited a YouTube video: UPDATE: People of YouTube, this video is merely a tribute to the great minds of Sergio Flores and Mike Diva. I DO NOT CLAIM ANY CREDIT FOR THE ORIGINAL IDEA BEHIND THIS VIDEO. I loved their video so much that I really wanted to see how the people…
“Imagination is more important than knowledge. For knowledge is limited to all we now know and understand, while imagination embraces the entire world, and all there ever will be to know and understand.”—Albert Einstein
You’re never, ever, under any circumstances to mix water with chocolate, right? The water will cause the fat molecules in the chocolate to seize and clump up, and your chocolate is no good to anyone anymore.
Well, kinda. Heston Blumenthal of the famed Fat Duck restaurant in London is known for his scientific approach to cooking (and the fact that his restaurant is consistently ranked amongst the top three in the world). There’s a video in which he makes a “mousse” (conceived by one of the fathers of molecular gastronomy, Hervé This) just from chocolate and water—and it looks too easy to be true. So I decided to enlist the help of my business partner Jen and film the results.
Despite the questionable camera work (sorry!), it really was that easy. This is a cool kitchen trick to try at home, and since there’s no other flavor to get in the way of the chocolate, the results are surprisingly rich and sumptuous. I encourage you to give it a try.