banner
You are not using a standards compliant browser. Because of this you may notice minor glitches in the rendering of this page. Please upgrade to a compliant browser for optimal viewing:
Firefox
Internet Explorer 7
Safari (Mac and PC)
Post Archive
2018 (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)
Rate This Post
Total votes: 3
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.

Blog RSS Feed
RSS Add to My Yahoo Add to Google
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
Friday, December 3, 2010

Hello, Labspaces!

So, introductions.  Right.  I’m a “grad” student in NorCal, and you can pretty much narrow down which institution from there.  I’ll try to keep this pseudo-anonymous as my school has actual restrictions on blogging and social media about what goes on there, hence the quotation marks around “grad.”  Which is hilarious because they still want us to go out and promote the school every so often at local high schools and whatnot.  I don’t make policy there I just follow it.  Sometimes.  I’m still pissed about the whole scrubs thing.  Vile, disgusting garments, we may as well be dressing like hobos with lab coats and stethoscopes.

But, I digress.  In addition to subjecting myself to the joys of med school, I’ve also worked “the line.”  “What’s the line,” you ask?  The line is basically the kitchen at a restaurant.  It’s split up into different stations (grill, fry, cold, etc.), and everyone who works a station is a “linecook.”  There are other guys there who have “Chef” in their title – Sous Chef, Executive Chef, Chef de Cuisine – and those are the guys everyone knows.  I wasn’t one of those guys.

I’ve worked for a couple restaurants throughout life and undergrad.  Whenever I’ve had to make ends meet my CV went out, and I had the chance to learn from some great and not so great chefs.  In another world, I may have made a career out of it.  That other world would have to have never encountered the phrases, “well done,” “Can they make a beurre blanc without butter?” and my personal favorite, “Why is this tartare raw?”  That last one required the General Manager and both owners to restrain the Chef.

The science of cooking has fascinated me for a long time.  Cooking in general interested me for even longer.  After school was spent channel surfing during homework between GI Joe, Thundercats, Julia Child and Jacques Pepin.  Then I discovered Harold McGee's On Food And Cooking - The Science and Lore of the Kitchen, and it was game over.  From there I jumped to Hervé This and Ferran Adria’s work and geeked out.  Seriously.  There were days spent making French macrons with soy lecithin, to keep the meringues from deflating, and making bacon and bourbon ice cream.  My O-Chem class gained an average of twenty pounds the first semester, because some idea would kick around in my head and I’d keep bringing food to lecture.

The idea for this blog has been kicking around for the past few months as I ended my tenure with my former employer and eased myself back into the school grind.  Since leaving the restaurant, I’d been prodded by friends to blog about “molecular gastronomy” (I hate that term and may share why in the future), especially over dinner – or if they couldn’t make it to weekly dinner then over text messages.  Usually because I’d already sent them a picture of what they were missing.  The replies also contained vulgarity, questions of my parentage and suggestion of positions I’m just don’t bend that way for.  And when I recently started sharing what I was doing over twitter, a few more suggestions were dropped and Overlord invited me.  So, here I am to cook for you all.

Wait, does this mean I finally get to say I’m a Chef?

This post has been viewed: 1364 time(s)

Blog Comments

Psycasm
Rate Post:

Like 0 Dislike

I think it means you're can call yourself a Blef.

 

Welcome. My blog doesn't seem to bring my girlfriend to this site, but I know yours will get her here ;)


Odyssey
Rate Post:

Like 0 Dislike

Welcome!

 


Brian Krueger, PhD
Columbia University Medical Center
Rate Post:

Like 0 Dislike

The only thing I don't like about this is that your avatars ALWAYS make me hungry. Damn you...


Genomic Repairman
Rate Post:

Like 0 Dislike

Dude if we ever have a blogger meetup, your cooking.


Evie
Rate Post:

Like 0 Dislike

Hiiii :)

Jeanne Garbarino

Guest Comment

this is a super cool topic and i (a fellow lover of cooking chemistry) am looking forward to reading your posts! Cheers and good luck! Jeanne


Ash
Rate Post:

Like 0 Dislike

Wow.. Science and food in the same place? Yippie.. Welcome JaySee :)


Tideliar
Rate Post:

Like 0 Dislike

oi! Welcome aboard!

 


Thomas Joseph
Rate Post:

Like 0 Dislike

Heh, this tartare is raw. We used to get that all the time with our carpaccio (back in the day's I worked in a restaurant myself).


Evie
Rate Post:

Like 0 Dislike

The next time I order Tuna Tataki, I'll have to remember to use that line.. heh..


Gerty-Z
Rate Post:

Like 0 Dislike

Can we please have a blogger meet-up where you cook? That would be AWESOME. yummm.


Dr. O
Rate Post:

Like 0 Dislike

Welcome!! Cooking and science - my two best loves (behind Hubby and Monkey of course ;-).


JaySeeDub
Dub C Med School
Rate Post:

Like 0 Dislike

Thanks, everyone for the welcome.

@GR & Gerty - Uhhh, so long as no one asks for well done, or if I can make vegan pot roast, or something equally ludicrous...maybe?

@Brian - You must...really hate my twitter feed some days, then.


Brian Krueger, PhD
Columbia University Medical Center
Rate Post:

Like 0 Dislike

JaySeeDub said:

You must...really hate my twitter feed some days, then.

Yes.

 


GingerNinja
Rate Post:

Like 0 Dislike

Finally you appear!! :)


JanedeLartigue
UC Davis
Rate Post:

Like 0 Dislike

Awesome blog topic, I look forward to drooling over my keyboard!

fuel dispenser

Guest Comment

Thanks for the post. Using this, and just wanted to give the shout out. Oh, and Thanks for the post. Using this, and just wanted to give the shout out. Oh, and Very happy to visit your blog, if you can, you can make friends, write well. Come on. Glad it was here too. :)

Add Comment?
Comments are closed 2 weeks after initial post.
Friends