NEJM on Ebola

The New England Journal of Medicine has an Editorial criticizing the quarantines in NJ and other states. Health care professionals treating patients with this illness have learned that transmission arises from contact with bodily fluids of a person who is symptomatic — that is, has a fever, vomiting, diarrhea, and malaise. We have very strong […]

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College Football Week 6: Chaos

My teams went 0-3 in a series of frustrating losses, each of which was depressing in a different way. But these were just a small slice of a crazy weekend in sports. Miss State d A&M The question going into this game was whether the Arkansas game showed A&M’s grit and ability, or revealed problems. Meanwhile […]

Sous vide tandoori-style lamb chops

Debby got some leftover vegetable biryani from a Biology party.  We’re going to use as a side with some lamb chops I got from Rosenthal, so I thought I’d do something different and make them with a tandoori marinade. Marinade Yogurt Garlic Ginger Cumin Coriander Cinnamon Garam Masala Sambal Some of the goop from a […]

College Football Week 5:Comebacks

I didn’t get around to posting last week’s results, when my teams went 3-0, but each of the wins foreshadowed problems that surfaced this week. I meant to write something last week, but got busy with actual work. Wisconsin d S. Florida The Badgers played an early (11AM CDT) game against S. Florida. The game was tied at […]

Sous vide halibut

Debby bought some frozen halibut filets. Thought I’d try to cook them sous vide. [table id=7 /] Decided on 128F. Salted the frozen filets and put them in a bag with some butter and lemon slices. Into the bath at 7:45PM. I figure to add some time to the recommended 20-30 min for the fish […]

Edge wander

In class today, we talked about the first Assemblethon paper. A student asked about the term “edge wander”, which comes from a paper by Ian Holmes and Richard Durbin. Figure 6 from the paper illustrates the basic idea. Edge wander is a problem in multiple sequence alignments, and often scientists manually adjust alignments based on […]

More ribs

These were from last week. Bought as a rack from Rosenthal. Treated with salt pepper and brown sugar for a day or so. Sous vide at 138 for about a day and a half. Finished under the broiler