Best Food Reading for 11/01/2015

  • “The idea of serving two starches together might seem unusual, but this dish from Liguria is the classic way to serve pesto. The starch from the potatoes lends body to the sauce, and the tender green beans add color and flavor. Red potatoes make the creamiest sauce. Some traditional recipes call for cooking the potatoes, green beans, and pasta simultaneously in the same pot, but it often results in one or more elements being overcooked. Cooking them separately makes the dish more foolproof.”

    tags: f pasta potatoes beans recipe

  • “I’ve written rather extensively about the science of pie dough, as well as on common pie crust myths that need to go away, so I won’t bore you with another 5,000 words on the subject. Instead, I’ll give you the short version of the story, followed by a full-on, step-by-step illustrated version you can follow along with in the kitchen. It’s an essential holiday skill that everyone should have in their pocket.”

    tags: f pie

  • “What could be more inviting than the scent of homemade cinnamon rolls baking in the oven? Our ultimate version combines a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans. Drizzle these heavenly rolls with our simple glaze, and watch how quickly they disappear.”

    tags: f cinnamon rolls

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General Reading for 10/31/2015

  • “As part of the acquisition, IBM will get over 5,000 of the Weather Company’s customers in the aviation, energy, and insurance industries, among others. Many businesses that are potentially impacted by weather depend on the Weather Company for forecasts of storms, heat waves, and wind.”

    tags: bs ibm weather

  • “IBM is actually buying The Weather Company’s digital assets, including weather.com, which run on advanced cloud-based technology (on earthbound servers somewhere, not in the sky) to enhance its growing Watson big data services. The acquisition does not actually include The Weather Channel, the meteorological company’s TV arm, as some people tweeted erroneously in their jokes. (Were IBM or TWC in on the joke? Neither responded to a request for comment.)”

    tags: bs ibm weather

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Best Food Reading for 10/31/2015

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General Reading for 10/29/2015

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Best Food Reading for 10/29/2015

  • “Here we’ve relied on some tried-and-true flavor combinations from across the globe to produce chicken wings with worlds of flavor. From Mexican-inspired smoky chipotle wings, dripping with avocado crema to coconut-braised drumettes courtesy of Indonesia—and of course, the other KFC—this collection of wings will keep the spectators happy and inspire the cook to keep cranking out the game day grub.”

    tags: f chicken wings

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General Reading for 10/28/2015

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Best Food Reading for 10/28/2015

  • “Rocky Mount is within the eastern North Carolina sphere of influence, where barbecue means the whole hog, chopped, with a vinegar-based sauce that is flavored with pepper. To the west of the DMZ lies territory controlled by the forces of what is variously called Piedmont- or Western- or Lexington-style barbecue—a version that uses only pork shoulders, chopped (or, sometimes, sliced), with a sauce that is also vinegar-based but has been turned pinkish by the addition of ketchup or tomato sauce.”

    tags: f barbecue

  • “Jaffrey’s book does a great service by showcasing the diversity of vegetable-based cuisine in India and is guaranteed to introduce even the most well-versed non-Indian (or Indian!) cook to new techniques, ingredients, or regional variations. The downside to all this information, however, is that it can be overwhelming to navigate. “

    tags: f india vegetarian

  • “Golden roast chicken over a rich, creamy sauce of chanterelle mushrooms, sweet peas, and shallots makes for a dish that’s both elegant and comforting. Serve with egg noodles.”

    tags: f chicken peas

  • “A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.”

    tags: f beef squash chili

  • “Homemade chicken stock is easy to make and way tastier than the store-bought stuff.”

    tags: f chicken stock

  • “I’m not sure when I fell in love with Tex-Mex, but I do remember why. It was the bottomless basket of chips I’d eat until my stomach ached. It was the electric-yellow queso dip my father would inevitably drip on his pants. I’ve been indulging my nostalgia lately, thanks to some ambitious new restaurants. Yes, the meats are wood-grilled and heritage-breed, but don’t worry: Tex-Mex hasn’t gone virtuous. The chalupas are still as crispy as I remember, the enchiladas as blanketed in Monterey Jack. And my routine is always the same: Keep the chips coming, order me another margarita, and don’t touch the plate­—it’s very hot!”

    tags: f texmex

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Math, Data Science, and Cognitive Reading for 10/27/2015

  • “The International Symposium on Symbolic and Algebraic Computation (ISSAC) is the premier conference for research in symbolic computation and computer algebra. ISSAC 2016 will be the 41st meeting in the series, which started in 1966 and has been held annually since 1981. The conference presents a range of invited speakers, tutorials, poster sessions, software demonstrations and vendor exhibits with a center-piece of contributed research papers. “

    tags: m issac

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General Reading for 10/27/2015

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General Reading for 10/25/2015

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Math, Data Science, and Cognitive Reading for 10/22/2015

  • “I titled this column, “What Does It Mean to Be a Chief Analytics Officer,” because the CAO role has a certain titular appeal. However, it’s sometimes the case that those who lead analytics functions for their organizations don’t have that exact title. And whether you’re a CAO, a “Director of Global Analytics,” a “Head of Science,” or a “Chief Data Scientist,” the job has some similar elements across organizations. This column is about the elements, not the specific title.”

    tags: m chief analytics officer

  • “I’m convinced that the ingredient for the effective use of data and analytics that is in shortest supply is managers’ understanding of what is possible.”

    tags: m analytics

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General Reading for 10/22/2015

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Best Food Reading for 10/21/2015

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Tips for presenting to an international audience

Abu DhabiMany people in business need to give presentations to others. These may be strictly internal where everyone in the audience works for your organization, or you may be speaking to people outside your group. Sometimes you are speaking to native speakers of your language and other times your audience members speak and understand one or more other languages.

There are many sites that give you presentation tips. In addition, there are cute things that come into vogue from time to time, such as putting a single word on a slide and then talking to that.

Cutting through all this, I’m going to give you some suggestions for what to do and not do when you are speaking to an audience where not everyone is a native speaker of your language.

  • Find out whether your talk will be translated. If it is consecutive translation, then you will speak, then pause while the translation is done and relayed to the audience, then you will speak again. If this is the case, plan to use only one-third to one-half of your usual time.
  • In simultaneous translation, the audience receives the translation of your talk as you are delivering it. Speak slowly and precisely!
  • When your talk is going to be translated, you will often need to send your slides ahead of time so the translators can read and understand them. This is especially true if you are discussing a technical topic. This means that you should not make large last minute changes to the overall pitch nor what you plan to say on each slide.
  • Do not cram a one hour talk into 15 minutes by speaking quickly. Don’t ever do this under any circumstance. When you do, it just shows that you cannot condense your discussion into a few well-stated main points. At the worst, it says that you couldn’t be bothered to adapt your talk for your time and your audience.
  • Avoid idioms. Avoid jokes that do not translate well. Unless they are the topic of your talk, avoid politics and religion. For US speakers, avoid analogies to baseball and domestic television shows.
  • Non-native speakers can often read other languages better or faster than they can understand spoken content. Make sure your slides contain just enough words to clearly get your point across. A single good graphic can often help, but include some descriptive text as well.
  • Avoid very dense slides with dozens of words and multiple graphics. This is always a good idea, but don’t make people struggle to understand what you are showing them which will then cause them to  completely ignore what you are saying.
  • While this is not mandatory, it is polite to learn how to say “hello” and “thank you” in the main local language of your speakers.

Math, Data Science, and Cognitive Reading for 10/20/2015

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Best Food Reading for 10/20/2015

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Math, Data Science, and Cognitive Reading for 10/16/2015

  • “But Bricker cautions that voting-intention surveys and consumer research are so different that the transferability of conclusions from one to the other is low. Corporate clients rarely want information on the general population, unless it’s to figure out their brands’ market share. Consumer preferences are more stable than electoral ones—people are volatile in the voting booth and predictable at the checkout. Those differences tend to insulate market research firms’ corporate business from the effects of high-profile electoral misses.”

    tags: m big data polling

  • “Across Harvard, faculty members, students, and researchers are examining those questions, engaging the world’s latest information revolution, the one in “big data.” Big data is an offspring of the computer revolution, which has blessed scientists with ever-more powerful computers and analytic tools, has transformed the way we communicate and interact, and has turned each cellphone-equipped one of us into a walking treasure trove of information.”

    tags: m big data harvard

  • “MIT researchers aim to take the human element out of big-data analysis, with a new system that not only searches for patterns but designs the feature set, too. To test the first prototype of their system, they enrolled it in three data science competitions, in which it competed against human teams to find predictive patterns in unfamiliar data sets. Of the 906 teams participating in the three competitions, the researchers’ “Data Science Machine” finished ahead of 615.”

    tags: m mit analysis big data

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General Reading for 10/16/2015

  • “The Marine Corps has long held concerns that integrating women into combat units could erode morale in all-male platoons and lead to increased sexual tension that would undermine fighting capability. But a Marine Corps study made public by a women’s advocacy group this week found that after months of testing mixed-gender combat units, troops reported morale equal to that of all-male groups and higher than noncombat integrated groups.”

    tags:bs marine morale new york times

  • “Find out about groundbreaking research being done on board the ISS and how this orbiting laboratory is the springboard for future missions to Mars. NASA is making plans to launch humans to Mars, but they haven’t forgotten about the small oasis we live in, Earth. Researchers continue to address the critical challenges our planet faces and how we can protect it for future generations. Throughout NASA’s Innovation Expo, you can see and hear more about these six programs and how vital they are to the future of space travel and Earth. “

    tags:bs nasa mars

  • “It’s Nobel Prize season in Stockholm, and in this second-ever episode of Radio Sweden’s weekly podcast, find out tips for winning a Nobel Prize, from the author of Write Like a Nobel Laureate, Kristian Fredén, and from the curator of the Nobel Museum, Gustav Kjällstrand. Hear from Professor Brian Schmidt (Nobel laureate in Physics, 2011) how winning a Nobel can change your life – and make it harder to travel.”

    tags:bs nobel prize

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Best Food Reading for 10/16/2015

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General Reading for 10/15/2015

  • “With a new Star Wars movie on the horizon, the Disney/Lucasfilm marketing machine is finally fully operational. How do we know? Because in addition to toys, video games, and other random crap, you can now buy Star Wars showerheads to spice up your morning routine.”

    tags: bs star wars

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Best Food Reading for 10/15/2015

  • “Chile varieties represent an infinite universe—a book unto themselves. The vernacular itself can be a moving target: the same kind of chile may go by one name when it is fresh and another when it’s dried, and there are regional colloquialisms to parse, too. To narrow things down, I selected chilies that can realistically be purchased in the United States, and I stuck with the nomenclature you’re most likely to encounter at the grocery store.”

    tags: f guide mexico chilis

  • “Mussels steamed in white wine is a classic dish, but beer is a good alternative. The natural sweetness of mussels is balanced by a lager or an ale, and the chile adds a touch of heat. You can just add the coriander seeds to the beer, but as it is not strained they’ll end up in your teeth; that’s why I wrap them in cheesecloth or put them in a tea ball.”

    tags: f beer mussels

  • “It’s way too easy to go down the rabbit hole when stocking your spice rack—especially if you like to try new recipes and explore different cuisines. From Aleppo pepper to za’atar, there are so many jars worth seeking out; arguably too many for someone building their first kitchen, or a cook with a small space. But being a great cook isn’t about having a full arsenal. Instead, it’s about choosing a few great tools and using them well. We asked the BA test kitchen staff to name their top five favorite spices for savory cooking (not including salt and pepper, which are a given!). Here are the seasonings they consider to be essential; the rest is just (really tasty) gravy.”

    tags: f spices pantry

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Best Food Reading for 10/14/2015

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Best Food Reading for 10/13/2015

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General Reading for 10/12/2015

  • “Under the terms of the deal, Dell will pay $33.15 per EMC share, which includes cash plus tracking stock linked to part of EMC’s economic interest in VMware, a publicly traded business. The Dell founder and chief executive, Michael S. Dell will lead the combined company as chairman and chief executive.”

    tags: bs dell buy emc

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General Reading for 10/11/2015

  • “Taking color pictures with the Hubble Space Telescope is much more complex than taking color pictures with a traditional camera. For one thing, Hubble doesn’t use color film — in fact, it doesn’t use film at all. Rather, its cameras record light from the universe with special electronic detectors. These detectors produce images of the cosmos not in color, but in shades of black and white.

    Finished color images are actually combinations of two or more black-and-white exposures to which color has been added during image processing.”

    tags: bs pictures color hubble

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Best Food Reading for 10/11/2015

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Math, Data Science, and Cognitive Reading for 10/10/2015

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Math, Data Science, and Cognitive Reading for 10/09/2015

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General Reading for 10/09/2015

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Best Food Reading for 10/09/2015

  • “Iconic Cajun and Creole chef Paul Prudhomme has died at the age of 75. Per WWL in New Orleans, a rep from Prudhomme’s restaurant, K-Paul’s Louisiana Kitchen, says Prudhomme’s death comes in the wake of “a brief illness.””

    tags:f louisiana prudhomme

  • “You’re super hungry…but feeling super lazy. You’ve got some leftover veggies in the fridge, but microwaving them steals all their nutritional value, right? Might as well polish off that bag of Goldfish instead, right? Wrong. We debunk that and six other cooking myths below. “

    tags:f cooking myths

  • “More specifically, there are multiple ways, each specially tailored to the method you’re using to actually cook the shellfish. We’ve done a whole lot of testing to figure out just what makes shrimp go from treasure to trash; luckily, getting it right just takes a little know-how.”

    tags:f shrimp

  • “On the other hand, there are many casse-croutes, snack bars, in Quebec that use really good french fries (they double fry them that Quebec way when they are really crisp on the outside and creamy inside), make their own gravy and use fresh, fresh cheese curds that are really squeaky. It’s a magnificent dish when done right.”

    tags:f poutine Canada

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Math, Data Science, and Cognitive Reading for 10/08/2015

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General Reading for 10/08/2015

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Best Food Reading for 10/08/2015

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Math, Data Science, and Cognitive Reading for 10/07/2015

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General Reading for 10/07/2015

  • “My favourite thing about Sean Murray’s appearance on The Late Show is that Stephen Colbert has clearly done his research. I know it’s a presenter’s job to know enough about their guest’s work to have a proper conversation, but I’ve seen and heard and read so many people try to talk about games without much knowledge to back it up that I get a little apprehensive when I hear about video games being discussed in a non-gaming context.”

    tags:bs games colbert

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Best Food Reading for 10/07/2015

  • “The century-old tradition has become increasingly fashionable outside of its usual environs”

    tags:f pizza

  • “The magic trifecta of shallots, garlic, and tomato paste combine to create the rich backbone of this dish. This sauce is best when smooth, so finely chopping the shallots and garlic is key. Also, don’t wait until your pasta is done to get the sauce going in a pan. As Vinny points out, fresh pasta cooks in about a minute and a half, so you’ll definitely want to have your sauce ready and hot in advance in order to gracefully (and quickly) transfer your noodles from water to pan. “

    tags:f vodka sauce spicy

  • “No matter how much culinary training I’ve gone through, and no matter how many high-end ingredients I cook with or fancy restaurants I eat at, few things in the world can compete with the sheer deliciousness and childish pleasure of stovetop mac and cheese. Who doesn’t love gooey, cheesy, creamy, salty pasta, even when (or especially when?) it comes out of that blue box? For me—and I presume for many of you—it’s a built-in taste memory, and a powerful one at that.”

    tags:f food lab mac cheese

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Math and Data Science Reading for 10/06/2015

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General Reading for 10/06/2015

  • “The Library of Trinity College Dublin would like to announce that the Book of Kells in its entirety is now viewable in the Library’s new Digital Collections online repository, provided by the Library’s Digital Resources and Imaging Services.”

    tags:bs dublin book library

  • “I think a lot about art. As a philosopher working on perception and consciousness, and as a teacher and writer, maybe more than most. It’s part of my work, but it is a pleasure, too. The task of getting a better sense of what art is — how it works, why it matters to us and what it can tell us about ourselves — is one of the greatest that we face, and it is also endlessly rewarding. But at times it also seems just endless, because art itself can be so hard to grasp. And so is the question of how to approach it. Is there a way of thinking about art that will get us closer to an understanding of its essential nature, and our own?”

    tags:bs art

  • “As with iOS, the Photos app in OS X El Capitan now supports third-party extensions: That means other apps can plug directly into the Photos interface to give you quicker access to more effects and tools. Here’s how to get started with the new feature.”

    tags:bs photos apple

  • “Henning Mankell, the Swedish novelist and playwright best known for police procedurals that were translated into a score of languages and sold by the millions throughout the world, died on Monday in Goteborg, Sweden. He was 67.”

    tags:bs sweden wallander

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Best Food Reading for 10/06/2015

  • “Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread. Spread the mash like butter and use the bread to mop up the luscious sauce.”

    tags:f chicken garlic recipe

  • “These stuffed shells are comfort in a pot. The jumbo shells are stuffed with ricotta that’s been gussied up with basil and sage and a bit of cheesy mozzarella. The sauce is my favorite pumpkin alfredo. It’s flavorful and has every bit of fall in it. I love adding a bit of yogurt ore creme fraiche because it gives this dish a wonderful tang which I think is necessary amidst all of the richness. It cuts it a bit and it’s just amazing. If you don’t feel like fussing with the stuffing of the shells, skip it and just make the sauce. It tossed with a bit of pasta is still really good.”

    tags:f stuffed pumpkin pasta

  • “We stole your nonna’s ziti and took it on a self-discovery tour of Middle-Eastern flavors. Sorry—it doesn’t want to come home.”

    tags:f pasta harissa

  • “Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation.”

    tags:f wikipedia harissa

  • “Jacques Pepin is a Maître d’Oeufs—that’s Master of Eggs for you non-French speakers—the kind of chef who judges a cook’s skill by how they make an omelette. But one of his favorite egg preparations takes only a fraction of an omelette’s work; it’s so simple you barely need a recipe.”

    tags:f pepin eggs

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Blog changes

Wordpress logoFrom time to time during the 11 years that I have had this blog, I have posted an entry about the inner workings of the technology I use. This is, and has always been, a WordPress blog, but the plugins I use and the content I post changes. This may be because technology improves or goes obsolete, or I just want to try something new.

Here are some recent changes I’ve made:

  • I use the Nirvana theme for WordPress with the Autumn Rose color scheme. I often change the color scheme based on my moods or the season. Nirvana is a great free theme but if I could make one little request, I would love to have more color schemes.
  • I now use custom menus in the sidebar instead of the fairly ancient My Link Order widget. This allows me to use built-in capability without an add-on.
  • For the display of tags in the side bar, I use Ultimate Tag Cloud widget. I does everything except spin the tags around.
  • For the last couple of months I’ve experimented with having a separate blog related to food. As I almost always have decided with such things, I’ve merged that content in here, so you will see more links related to food and its preparation.

Best Food Reading for 10/05/2015

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Best Food Reading for 10/04/2015

  • “Although chicken tikka masala is more British than Indian, you’d be hard-pressed to find an Indian restaurant that doesn’t have this creamy, bright-orange dish featured prominently on its menu. But if you do, you’re welcome to come to my house, where chicken tikka masala is on our regular monthly meal rotation. It’s surprisingly easy to pull together, and I promise it’s just as good as anything ordered off the take-out menu.”

    tags: f chicken masala

  • “I didn’t think chicken tikka masala could really get much better, but then I remembered my fall-time best friend: the slow cooker. This is a curry dish that benefits from a nice, long simmer anyway, so why not let that happen while I’m off doing other things? That’s what I call smart cooking. “

    tags: f chicken indian crockpot cilantro

  • “15 years ago, I’d have characterized Sichuan cuisine as little more than fiery bordering on incendiary, pointing out one of my favorite dishes the Chongqing chicken—hacked up bits up of bird showered in an angry blizzard of fried dry chilies and Sichuan peppercorns—at the now-shuttered location of Grand Sichuan in New York City’s Chelsea neighborhood. Another characteristic I might have noted would have been the intense tingling sensation brought on by the copious use of Sichuan peppercorn. “

    tags: f sichuan

  • “Sichuan food gets a reputation for its fiery, mouth-numbing dishes, and quite fairly. They are certainly the dishes that make the biggest impression on you when you hit up a Sichuan restaurant or roam the streets of Chengdu. But as Joe DiStefano pointed out in his wonderful article on the flavors of Sichuan beyond ma la, there’s a lot more to it than that. One thing you’ll quickly notice (and thankfully notice, if you’ve been loading up on the hot stuff), is their love of fresh, crunchy pickles. No meal is complete without a dish of cold, vinegary vegetables, whether turnip, cabbage, peanuts, or cucumbers.”

    tags: f smash cucumber

  • “I had a dish similar to this in a small restaurant in Mexico, and at Gloria’s request, I created my own version at home. I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.”

    tags: f shrimp burgers zucchini

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Best Food Reading for 10/03/2015

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General Reading for 10/02/2015

 

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Best Food Reading for 09/29/2015

  • “Filled with earthy chiles, slow-braised meats, and beans aplenty, our favorite soups and stews from south of the border”

    tags: f mexican soup stew

  • “Thankfully, my guide through this crazy labyrinth of heavily salted water and cream-slicked sauces is Jason Pfeifer, the restaurant’s chef de cuisine. “There are so many little tricks that you learn when you work this station,” he says as I watch what seems like the 100th order of carbonara head out to the dining room.”

    tags: f pasta tricks

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Best Food Reading for 09/27/2015

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Best Food Reading for 09/25/2015

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Best Food Reading for 09/24/2015

  • “But there’s also a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there’s the folks who claim you’ve got to treat your cast iron cookware like a delicate little flower.”

    tags:f cast iron pans

  • “Carne asada literally translates to “grilled beef,” and, at its simplest, it can be no more than a steak, seasoned with salt and pepper, cooked over a hot fire. Yet colloquially, when we hear the term “carne asada,” we immediately think of the marinated meats you’re going to chop up and stuff into your tacos, burritos, or cemitas. But what exactly is in that marinade? Depending on whom you ask, you’ll get any number of different answers. Lime juice, garlic, and herbs are often used. Some recipes call for dried or fresh chilies. Still others go for a liquid fajita-style marinade with soy or Worcestershire sauce.”

    tags:f carne asada beef

  • “The rich, complex flavors found in Persian cuisine require a well-stocked pantry. We’ve collected ten indispensable dry goods, from rose petals to spices, that will allow you to cook classic Iranian dishes in your own home.”

    tags:f persian pantry

  • “Persian cuisine is having its day in London right now, but the dishes you’ll find there don’t stick that close to traditional recipes. With inventive add-ins and some change-ups to old-school cooking methods, kookoo and other iconic Persian dishes are becoming something totally new.”

    tags:f london persian food

  • “Americans, for example, waste at least a third of our food, at a cost of over US$165 billion dollars worth of food a year—that’s more than we spend on the federal food stamp program, national parks, public libraries, and health care for veterans combined. Around 40 percent of our entire food supply gets tossed in trashcans, dumpsters, and landfills, while millions still go hungry.”

    tags:f vegetables

  • “If you are looking for an effortless dinner with high potential to please, look no further. This is a subtly fragrant piece of meat to welcome the first spring vegetables, or refresh on a hot summer day. It requires almost no work, just a nice piece of tenderloin, a meat thermometer, and a tiny bit of greens on the side.”

    tags:f pork

  • “Look for firm, hard bulbs with dry and papery skin. They should be very firm and juicy; I always squeeze the heads of garlic with my fingertips to make sure the bulbs aren’t dried and shriveled. And, despite what you may think, it shouldn’t have a stinky or heavy garlic smell at all. Think of it like fish, which shouldn’t smell overtly fishy.”

    tags:f garlic

  • “To freeze the soup, divide into several small containers for smaller portions or transfer to 1 large container and freeze for up to 6 weeks. To serve, thaw in the fridge overnight, then transfer to a pot, place over medium heat, and heat until hot.”

    tags:f chicken soup vegetables

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General Reading for 09/22/2015

  • “What can be done? One potential solution is an intriguing technology called blockchain, which is little understood outside a small fraternity of computer scientists. Blockchain provides the technology underpinnings of Bitcoin, the crypto currency that has been the subject of much interest and speculation within the technical, business and law enforcement communities, and in society at large. (IBM is not involved in cryptocurrencies.)”

    tags: bs blockchain

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Math and Data Science Reading for 09/21/2015

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Math and Data Science Reading for 09/18/2015

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Best Food Reading for 09/16/2015

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What I’m Reading on 09/15/2015

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Best Food Reading for 09/14/2015

  • “Authentic Cajun dishes typically include three important ingredients, bell peppers, onions and celery. These are combined with aromatic herbs and spices such as cayenne, bay leaf, black pepper and parsley. This creates a distinctive flavor which has now become unique to Cajun cooking. The main staples of Cajun cooking are shrimp, sausages, steamed rice and seasonal fresh vegetables. Traditional dishes are slow cooked, with a rich sauce or gravy. Get started with this delicious cuisine by checking out the article below for a tasty Cajun shrimp stew with potatoes recipe.”

    tags: f shrimp stew potatoes cajun

  • “The secret to his version? You mash what you normally keep chunky, and you keep chunky what you normally mash. So, grind the flavoring agents to a paste (cilantro, onion, and serrano chile) using a mortar and pestle, and then gently mix in the chopped avocados. With light heat from the serrano and brightness from a hit of lime juice that coats the medium-sized chunks of creamy avocado, this classic dip is a surefire crowd pleaser.”

    tags: f avocado guacamole

  • “But wherever it comes from, it’s delicious and easily customizable. You can tailor the levels of garlic and spice to your taste, and you can serve it over any kind of pasta you like. You can even just pour it into a bowl and eat it with a nice hunk of bread to sop up that rich buttery sauce. Whichever way, once you start cooking, dinner will be on the table in less than 10 minutes. It doesn’t get better than that. “

    tags: f shrimp scampi

  • “I know this is stating the obvious, but life is nothing without brunch. In the last few years, brunch has gone through a transformation. Nowadays, brunch is more than just having breakfast at lunchtime. Brunch is a mandatory social gathering of like-minded individuals. Brunch is the new church, but better because of potatoes. As much as it feels good to receive texts at 10 AM from friends who want to brunch it with me, I feel there is something even more special about brunching alone.”

    tags: f brunch

  • “Rosh Hashanah, the Jewish New Year and first of the High Holidays, begins at sundown. Among the traditional celebratory foods is round challah bread, which represents the cyclical year. From a classic braided loaf to a lemony soufflé, here are seven fantastic challah recipes.”

    tags: f challah

  • “This is a perfect recipe for kitchen parties. Don’t rush or overload your pan, work in batches to fry your battered zucchini slices and save some fresh basil to sprinkle on the finished fritters at the end.”

    tags: f roman zucchini cheese

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Best Food Reading for 09/13/2015

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What I’m Reading on 09/12/2015

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Best Food Reading for 09/12/2015

  • “The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn’t your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.”

    tags: f grilled blue cheese

  • “From braised brisket to noodle kugel, recipes for Rosh Hashana and Yom Kippur.”

    tags: f recipes yom kippur rosh hashana

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What I’m Reading on 09/11/2015

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What I’m Reading on 09/10/2015

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Math and Data Science Reading for 09/09/2015

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