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:
Internet Explorer 7
Safari (Mac and PC)
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

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.

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
Views: 837 | Comments: 1
Last by Brian Krueger, PhD on Mar 04, 2011, 8:13am
I had to break this post up, it just got really big.

It was a typical balmy November afternoon in Los Angeles. I was walking down Santa Monica Blvd to meet my party. Foodie friends I’d made in Southern California had converged to try one of the hottest new spots around. The food? Everyone described the chef in question as practicing “molecular gastronomy.” “Oh really,” I thought to myself. This should be good. The food was well thought out, nuanced, far different from his offerings on a certain television show. Each component was well balanced.

. . . More
Views: 680 | Comments: 8
Last by Coma on Jan 31, 2011, 10:28pm
So you've got your 1-1/2 inch thick, 24-day, dry aged New York Strip, ready to try out my bordelaise, right? Now the question is, do you throw that perfectly aged, buttery piece of red meat goodness on the grill or do you stick it in a pan? Backyard enthusiasts would go for the grill. What's better than a hunk o' beast thrown onto the grill over a charcoal/wood/gas fire? What's more primal and better tasting than the juicy char derived from meat over fire? Well, they're wrong.

Now I'm not saying that backyard grilling and bbq are universally bad, it has its uses, but it isn't for that nice steak. We've all heard of the "Maillard reaction," right? Chemical reaction that happens with a lot of foods that involves non-ezymatic browning. Brown in this instance means flavor. You see, step one of the Maillard reaction is when the reducing end of a sugar reacts with the amine of an amino acid's backbone. This process produces an N-substituted glycosylamine and water.

Now that water is important. See, what are the byproducts when you burn a hydrocarbon? CO2(g) and H2O(g). That means that smoke you see coming up from your grill has water vapor. Now, if water is being formed, you want to completely limit its presence in any reaction . . . More
Views: 525 | 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
Views: 837 | Comments: 10
Last by Matt on Jan 22, 2011, 6:15am
I had originally planned a badass recipe as my first post. My go to dish to entertain and wow, but then someone DM'ed me over twitter asking if they could substitute something else for salt. "Substitute something else for salt?," I asked myself. I won't go into further details, but the gist of the conversation was that they'd always watched their sodium intake and wanted a new way to season food. They had tried herbal mixtures, spice mixtures, low/no sodium salt substitutes (yes, they exist), all to no avail. And the thing is, there is no real substitute for salt. At all. Sure, it's a rock, and there are other salts out there that have a cation other than sodium, and sometimes an anion that isn't chlorine, but it's the only damn rock we eat. That we need to eat.

Aside from the sodium-potassium pump, sodium is a necessary regulator for normal body function. But more important to this blog, salt is taste. Remember the tongue/taste map from elementary school? Yeah, throw that out the window. Salt's role in . . . More