It’s Debby’s birthday, so I decided I should make a chocolate cake. This was a last minute decision, and I wanted to try something more conventional than the chocolate genois cakes I’ve done in the past. But, lacking a stand mixer, I also didn’t want to do the whole “cream butter and sugar” think either. […]
Monthly Archives: April 2017
Sous vide black bean ribs
I had purchased some pork spareribs intending to try one of the previous rib recipes I’ve posted here, finishing them on a gas grill instead of in the broiler. But I procrastinated getting them marinated, and it’s been a rainy day here in College Station, so I decided to try a sous vide version of […]
MacBook Pro connection confusion
Migrating from my old MacBook Air to my new 2016 Macbook Pro has involved some confusion about adapters and accessories. Overall, I like my new Macbook, but there have been a number of annoying things. The biggest is still Apple’s decision to kill the MagSafe power connector. More minor annoyances: Out of the box, the brick used […]
More on cocktail thermodynamics
Debby found this post from Dave Arnold that resembles what I discussed in the last post. Shorter version: I’m probably wrong about the ice being close enough to thermal equilibrium for government work, but the explanation of what is going on isn’t quite the way I recall Weitz explaining it. And my old Intro Bio […]
On the physical chemistry of ice cream and margaritas
When I was an undergrad at Stanford, senior biology majors were recruited to be TAs in the freshman biology class. I signed on for this and my first teaching experience at the undergraduate level involved attending lectures and leading discussion sections. In one lecture, the prof talked to the class about why salt is added […]