Glued meat widespread In Australia, at least.
Glued meat is being supplied to some of Australia’s most popular eateries. It is also popular with catering companies – if you’ve been to a wedding lately chances are you’ve eaten glued meat.
Can’t say “Meat Glue” without “mmmm”
I’ve mentioned the ridiculously strong Arctic Spyder blue laser before. Here’s someone popping a kernel of popcorn with two of them.
Note the very deliberate point of putting on the safety glasses. This is one bad mofo.
Time-lapse Tuesday: Wild animals devour elephant
There are an estimated 6 million calories in an elephant – enough energy to keep a human sated for over eight years. But at the Tsavo West National Park in Kenya, it took wild animals just seven days to reduce a dead elephant to nothing more than a pile of bones
The hover tag on the recent xkcd cartoon Misconceptions mentions the common glass mistake, that it is a slow moving fluid (also seen: supercooled fluid). I remarked to a colleague that part of the foundation for that was not understanding that there is a glass transition, while the more common observation is a first-order phase transition from liquid to solid. He mentioned a good example of a glass transition:
Take a cold piece of chewing gum. Break it in half. That’s a material in the glassy state.
Put the gum in your mouth and wait a short time. Then bite. Elastic and rubbery, but still a solid. Somewhere in that temperature span is the glass transition,
Why a piece of pizza is so tempting after a stressful day
A new animal study has found that exposure to stress post dieting can increase chances of binge eating.
Pie crust phase equilibria: update
As anyone with baking experience knows, the stability region for pie crust is a relatively small area on the wet side of the two phase flour + dough field. This field is generally approached by adding water to a flour/butter mixture
American Drink: Ice Part 2: How to Make the Best F***ing Ice Ever
3. Boil the water
Totally optional in my opinion. If you want super clear ice, boil it to get rid of trapped gasses. I don’t bother much. I’ve already impressed myself just by getting out of bed in the morning and getting out of my jammies. j/k I’m still in my jammies. If you happen to boil water for French Press coffee in the morning, boil extra but don’t go out of your way for it and again, filtered tap water is just fine.
A particular ice tray is recommend in the post, and I had seen it before, but it (and other new silicone ice trays I’ve seen) suffer from one major flaw: there is no “cheater” slot connecting adjacent cube spaces, which would allow water to move between them and even the levels. This makes it hard to fill with water that’s not straight out of the tap, without spilling; one hand is occupied by pouring, and for most of us that leaves only one hand to hold the tray (if you aren’t named Zaphod Beeblebrox). I’m not sure if this is a design oversight, or a structural limitation imposed by using silicone.
It’s all about the energy balance
Twinkie diet helps nutrition professor lose 27 pounds
His premise: That in weight loss, pure calorie counting is what matters most — not the nutritional value of the food.
The premise held up: On his “convenience store diet,” he shed 27 pounds in two months.
For a class project, Haub limited himself to less than 1,800 calories a day. A man of Haub’s pre-dieting size usually consumes about 2,600 calories daily. So he followed a basic principle of weight loss: He consumed significantly fewer calories than he burned.
His body mass index went from 28.8, considered overweight, to 24.9, which is normal. He now weighs 174 pounds.
2/3 of his calories from junk food. He improved his cholesterol, too.
Dozens of other examples exist, and most of them come to the same conclusion: McDonald’s hamburgers don’t rot.
The problem with coming to that conclusion, of course, is that if you are a believer in science (and I certainly hope you are!), in order to make a conclusion, you must first start with a few observable premises as a starting point with which you form a theorem, followed by a reasonably rigorous experiment with controls built in place to verify the validity of that theorem.
Thus far, I haven’t located a single source that treats this McDonald’s hamburger phenomenon in this fashion. Instead, most rely on speculation, specious reasoning, and downright obtuseness to arrive at the conclusion that a McDonald’s burger “is a chemical food[, with] absolutely no nutrition.”