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Post Archive
2019 (0)2012 (8)
August (1)

Happy Birthday, Julia!
Wednesday, August 15, 2012
May (1)

EMR - Electronic Medical Records
Wednesday, May 9, 2012
April (1)

Step 1 - Shoot myself
Thursday, April 5, 2012
March (1)

Dinner Dare, pt 1
Monday, March 19, 2012
January (4)

Who's Got It Better Than Us?
Saturday, January 14, 2012

Tasting Menu - January 11, 2012
Wednesday, January 11, 2012

Food Labeling
Friday, January 6, 2012

Filtering - That Alfredo Guy...
Wednesday, January 4, 2012
2011 (28)
December (1)

So Unbelievably Mad Right Now.
Tuesday, December 6, 2011
November (2)

33 Years of Destroying Closet Doors
Monday, November 28, 2011

Filtering - Sous Vide
Wednesday, November 9, 2011
September (3)

DADT & An awesome video.
Tuesday, September 20, 2011

Hungry
Friday, September 16, 2011

Defending Serena
Monday, September 12, 2011
August (3)

Fair Compensation
Wednesday, August 17, 2011

Tasting Menu - August 10, 2011
Wednesday, August 10, 2011

Tasting Menu - August 3, 2011
Wednesday, August 3, 2011
July (5)

Tasting Menu - July 27, 2011
Wednesday, July 27, 2011

A Thrill, A Rush, A Change of Plans
Thursday, July 21, 2011

Tasting Menu - July 20, 2011
Wednesday, July 20, 2011

Feeding Controversy
Sunday, July 10, 2011

Avoiding Taxes
Tuesday, July 5, 2011
June (1)

Drunk Tennis
Monday, June 20, 2011
May (2)

I Want An Empty Waiting Room
Tuesday, May 31, 2011

About time!
Tuesday, May 24, 2011
April (2)

The Things I've Learned (so far)...
Thursday, April 21, 2011

Love Sucks, Play Hard.
Thursday, April 7, 2011
March (5)

School Lunches
Thursday, March 17, 2011

We Interrupt Your Regularly Scheduled Food Science Blog For...
Friday, March 11, 2011

But You're A Med Student!
Tuesday, March 8, 2011

Filtering - Equipment
Friday, March 4, 2011

Blurring The Lines - Part I
Thursday, March 3, 2011
February (2)

The Future of Food...?
Thursday, February 3, 2011

My Biggest Mistake - Oenology Edition
Tuesday, February 1, 2011
January (2)

Filtering - Maillard, Water & Errata
Tuesday, January 25, 2011

Filtering - Saucing It Up
Tuesday, January 11, 2011
2010 (4)
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Blogger Profile

JaySeeDub
School of Medicine
Dub C Med School CA USA

A med & grad student who used to work the line in LA, NYC, SF and Napa talking about the science of cooking and cooking with science. Harold McGee's On Food And Cooking - The Science and Lore of the Kitchen never satisfied my kitchen curiosity and more than one Chef grew exasperated with my asking "Why?" I'll try to stay on topic, but you may see a kvetch or two about the school & hospital.

My posts are presented as opinion and commentary and do not represent the views of LabSpaces Productions, LLC, my employer, or my educational institution.

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Recent Comments
Comment by BeckonsAttore in EMR - Electronic Medical Records

Well, so emr software has it's problems, not like making them public wouldn't cause them any more trouble as it normally would in a paranoid mind, as this yannisguerra's perspective here. I've delv. . .Read More
Aug 08, 2013, 9:35am
Comment by Brian Krueger, PhD in Happy Birthday, Julia!

I'd gladly take on that burden if you were my roomie ;) . . .Read More
Aug 15, 2012, 4:25pm
Comment by JaySeeDub in Happy Birthday, Julia!

If it makes you feel any better, it could be worse. My roommates complain about expanding waistlines. . . .Read More
Aug 15, 2012, 2:33pm
Comment by Brian Krueger, PhD in Happy Birthday, Julia!

Your posts always make me so hungry and its 9am! I saw that amazon now has reruns of "The French Chef" available for streaming.  It made me want to go back and check some of them out.  I remember. . .Read More
Aug 15, 2012, 8:15am
Comment by yannisguerra in EMR - Electronic Medical Records

I feel your pain. It is really bad. Even worse when half of those pages are non important informations (like 5 copies of the same lab, including who ordered it, when, where, etc) So wastefu. . .Read More
May 10, 2012, 6:56pm
Wednesday, August 10, 2011

I feel really bad for doing another "Tasting Menu," but I started working with someone I admire a whole lot in my spare time. It's eating into my writing time. Well, that and the fact that I have all these things I'm trying to write introductions for and I hate the intros I come up with right now. I think I killed a dozen last week.

First "course" is a bit on how what the mother eats during pregnancy can influence a child's palate. This is actually really interesting and supports some other work done at Monell and INRA on how child's taste preferences are formed early on.

Over on Grist is a thought provoking piece on flavor and nutrition. There's a common belief that taste buds are linked to finding nutritious foods, but no one has ever really looked at nutrition of a food and its flavor. Currently the USDA doesn't differentiate, nutritionally, between an AgBiz tomato and one grown by a small farm. But, the green market/small farm tomato tastes better than the mealy, watery, tasteless things that hit supermarket shelves.

The great thing about summer is the produce that's in season. The bad thing about all that produce are the damn fruit flies. Everywhere. I don't normally keep Fly-Nap around in the house, because the stuff stinks and reminds me too much of Bio1 and Genetics. However, there is an alternative. It has been working great. Now I can enjoy my figs in peace.

Genetically modified crops, pesticides, organics and the politics are fairly contentious. In some areas it is a downright ugly debate. And while I believe in the science that leads to GM crops, the implementation of GM crops leaves much to be desired. A good case of this is a good product, it could lead to something better, but Monsanto/Syngenta/ADM are real dicks about how their stuff is grown. Thus leaving a bad taste in the farmers who buy from them and their neighbors. That said, it's nice to see a case of GMO contamination ending up with the contaminators sued, and not the people whose crops were contaminated.

Cargill recalled a bunch of contaminated ground turkey, if you hadn't heard. I kind of want to know who is buying ground turkey and why? Maybe it's just California, but the whole bird is usually cheaper (lb for lb) than the ground product.

And finally, I've indulged in some pretty pricey stuff before, but I'm not sure I want to pay $250 for ice cream with flecks of gold. That's a pretty good bottle of wine, a couple bottles of good wine, a few ounces of caviar or a couple textbooks. Right now I think I'd pay for the books first.

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