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Post Archive
2020 (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

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)
Blogger Profile

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
Views: 4331 | Comments: 3
Last by Brian Krueger, PhD on Aug 15, 2012, 4:25pm
Science is facts; just as houses are made of stones, so is science made of facts; but a pile of stones is not a house and a collection of facts is not necessarily science.

~~ Henri Poincare

Science is organized knowledge. Wisdom is organized life.

~~ Immanuel Kant

The sciences are not like Minerva, who sprang fully armed from the brain of Jupiter; they are the daughters of time, and take shape very gradually, at first by the assembling of methods developed through experience, and then later by the discovery of principles which have been deduced from the combining of these methods.

~~ Brillat-Savarin

Julia Child was my babysitter. Ok, not really. But after school, I’d turn on the TV and do homework with GI Joe and Transformers on. And then the news would start, so I’d change the channel - straight to channel 9 where Julia was. Sometimes it was reruns of her classic “The French Chef,” sometimes it was her and some chef I had not heard of until he’d popped up on the television with her. I’ll be honest; I didn’t watch the show for the cooking. Not at first. I thought her voice was just incredibly amusing. I didn’t find it funny. I thought it was just this incredibly warm and refined way of speaking – v . . . More
Views: 1915 | Comments: 4
Last by JaySeeDub on Apr 02, 2012, 9:20pm
I love this weather. The sharp, cold Bay Area rain. The rain that turns gutters into miniature rivers of brown, and city streets slick. The pavement at the Embarcadero Center shines just a little bit more in the rain. The windows overlooking Parnassus sheet with water and are refreshingly cool to the touch in the middle of a shift. The crisp, clean air that makes a walk through the Mt. Sutro Reserve a treat. The canopies of trees shielding you from the rain, but not that smell of fresh damp. After a "winter" with temps upwards of 70F (20C), the rain has been glorious. It never lasts long enough. And I dread the allergies to come. Still, the rain is welcome. Sharp. Cool. Clean.

The one pain I've had with the rain is that I've had dinner reservations most of this week. And there's just no classy way to pull off the "got splashed by a taxi and now the right pantleg is soaked with gutter water" look. The plus side is that school is reimbursing me for dinner at some nice places. After all those dinners, though, I've been craving something a little less...fussy. And I can't think of anything more un-fussy than a bowl of pho. The rich, savory broth. That slurp of noodle. The sharp freshness of basil. The heat of chili sauce. All of these things togethe . . . More
Views: 676 | Comments: 1
Last by Brian Krueger, PhD on Jan 04, 2012, 1:08pm
The jars of the stuff are everywhere. Glass jars with thick, white sauce. Alfredo with garlic. Alfredo with mushroom. Alfredo with four cheese. Alfredo with red peppers. Sun dried tomatoes. The list goes on and on. And the way we eat them is no different. One of my younger cousins will only eat pasta alfredo if there's chicken and garlic. A simple bowl of homemade pasta with white sauce? Nope. It won't be consumed by her.

The classic "Alfredo" isn't really alfredo sauce. It's a style of dressing pasta. It's just butter and cheese. Parmigiano-Reggiano cheese. If you do a Google search for "alfredo recipe," you'll come up with a lot more complicated recipes. You'll also notice a common theme in those recipes - cream. In the jarred sauces and many "alfredo sauce" recipes, cream is used as both an emulsifier and a thinning agent. The fats in cream can give a weak sauce a lot of the thick, rich, luxurious mouth f . . . More
Views: 836 | Comments: 2
Last by JaySeeDub on Jun 20, 2011, 9:18am
It was the cool of an English summer. The kind of cool temperatures that I love. There is sun, but it isn't the kind of summer that I grew up with. There is no oppressive and dry heat. Instead there's the hint of pleasant warmth. Maybe it's just me, because I've worn board shorts while snowboarding, but it was still on the warm side. Maybe it was just the nervous energy and excitement, that nearly had me wanting to rush the crowd.

The air smelled crisp and sweet. A remnant of the rain and mist of the previous days. Of the carefully manicured and cut lawns. Ryegrass. A durable grass. An absorbing grass. Necessary for the lawns and courts of the All England Lawn Tennis and Croquet Club. Rye makes the surface at Wimbledon so very different from any other court played all year. For the first week, the court plays fast. Low bounce, little change on the velocity of the ball after the bounce. Rewarding the server, the attacker. Punishing the returner and defender. Where attackers have historically reigned supreme - Pete Sampras, Rod Laver, Don Budge, Ellsworth Vines, Jack Kramer and Roger Federer. I'll admit to a bit of bias. I grew up learning to play attacking tennis. So I care nothing for the games of Rafael Nadal or Caroline Wozniacki. Serve and vol . . . More
Views: 4996 | Comments: 4
Last by JaySeeDub on Mar 12, 2011, 9:40pm
So, I was reminded earlier by Jason Goldman that Monday* is Pi Day. And I mentioned that my favorite kind of pie is shepherd's pie. Added to the fact that Dr. G gave me his copies of Modernist Cuisine, I'm going to be distracted. The next part of Blurring The Lines will be delayed. So yeah. It's recipe time. By the way, these books are nearly 21kg total. People on BART were not happy with me when I brought them back.

Braised Short Ribs

6-8 trimmed short ribsSalt (kosher)Cracked pepper60mL olive oil2 medium onions chopped coarse1 whole celery (about 6 stalks), diced large2 carrots, get the biggest you can, diced large (same size as the celery)1 fennel bulb (remove the fronds and stalks), diced large (same as above)1 large leek (white only), diced large (same as above)5 cloves of garlic, finely minced1 bottle of Burgundy (or Pinot Noir)Fresh rosemary, thyme and 1 bay leaf6 cups beef stock, preferably homemade (can also use water)


Set your oven to 300F . . . More
Views: 429 | Comments: 0
There are two important things you need before you begin a recipe - good ingredients and good equipment. Good ingredients are key because they need minimal work. Why bother hiding the inherent good flavor in a quality piece of protein or vegetable under mounds of spices and herbs? Doesn't need it.

Equipment is something home cooks don't always think of the right way. The most expensive cookware isn't always the best and flashy isn't always better. You can pick up a multitude of decent cookware at any restaurant supply store - pots and pans, storage, tools. You don't need the $130 stainless steel pan when you can pick up a decent one for $20 at a restaurant supply store (as I mentioned previously).

But there's one key piece of equipment that I cannot stress enough. Especially if you are going to go out and play with modern cuisine and the array of ingredients that read like they belong in a chem or biochem lab - xanthan gum, sodium alginate, anhydrous citric acid, anhydrous caffeine, tapioca maltodextrin. Maybe you've picked up Martin Lersch's handy guide over at Or maybe you& . . . More
Views: 507 | Comments: 6
Last by Evie on Jan 11, 2011, 3:36pm
I thought I'd start a weekly series here, where I tackled quick fixes and ideas in the kitchen.  Partly because these are questions/ideas that deserve an answer, but are quick to answer.  Partly because some of the other posts I've got lined up are taking a while to get back from my technical editors (friends I've worked with on recipes/ideas).  Actually one post I've had on the back burner since I started may very well end up a book considering the amount of literature I've consulted to write it.  Seriously.  It's kind of insane.  I may need to chop it up into parts or talk to Dr. G at the Robert Mondavi Institute about finding a publisher.

First up - Sauces.

Who doesn't love sauces?  Whether it's a creamy mornay over macaroni (mac n cheese), ketchup with fries, or a cherry gastrique with braised pork belly.

Sauces serve two purposes.  They accentuate and enhance the food they're lusciously draped over.  And they help lube your mouth.  (For my more prurient readers, I'll allow you time to compose yourself.)  The acids and salts in sauces stimulate your salivary glands into producing more saliva, and if your sauce has any fats, even more lube!  Seriously, your mouth needs all the lube it can get, otherwise you'll choke.

A friend of mine wou . . . More
Views: 553 | Comments: 5
Last by Hannah W on Dec 19, 2010, 9:15pm
Many families have Sunday Dinner, or its equivalent. That one meal, at least, you don't get to miss. The rest of the week may involve trekking back and forth between sports practice, band rehersal, late nights at the office (or in the lab), and who knows what else. For me these were sizeable get togethers of family – core, extended, friends and neighbors. These insane Filipino fetes that no one got to miss.

When I first moved out to Big Public SoCal School, I took that tradition of a big meal with friends with me. They didn’t fall on Sundays, but through necessity and logistics became Fridays. My criteria for these dinners were that it was cheap, filling, moderately difficult and could easily be timed. There was no wagyu beef, no black truffles or caviar making appearances. These meals also couldn’t be boxed or IQF either. It had to wow without being expensive. After graduation, the meals moved around as we all became busy. But to this day one of the dishes that still seems to delight is one that is incredibly simple – risotto. Rice cooked slowly with lots of liquid over a longer period of time, in relation to steamed rice. It fit all my criteria, and if you make it . . . More