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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)
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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
Wednesday, July 27, 2011

This week's tasting menu is started off by Mark Bittman at the New York Times, who toured a "traditional" pig farm in Iowa. Traditional in the sense that they don't use antibiotics, the pigs aren't penned and the crops he does grow are rotated. I'd like to note that farms like these aren't the ones receiving much of the federal farm subsidies. Most of that money goes to factory farms. A pity. Farms like these are doing good things.

The LA Times has a bit on bluefin tuna farming. It will be interesting to see how this unfolds, if it can be beneficial or just as harmful as some large scale salmon farming has been.

The Center for Science in the Public Interest has released their annual Xtreme Eating Awards. And (?) include The Cheesecake Factory with their "Ultimate Red Velvet Cheesecake" at a whopping 1,540 Calories and 59g of saturated fat as well as their Farmhouse Burger (1,530 Cal and 36g sat fat), Coldstone Creamery's PB&J Shake (1,590 Cal & 42g sat fat) and Morton's Porterhouse (1,390 Cal, 36g sat fat) with creamed spinach (330 Cal, 15g sat fat) and mashed potatoes (850 Cal, 34g Sat fat). Definitely remembering why I don't go to chain restaurants anymore right now. Can I just get a shaved brussel sprout salad? Wilted with olive oil, shaved red onion, pine nuts and a bit of feta? Thanks.

Tara Duggan has a thought provoking piece on the fiscal challenges facing new farmers.

And finally, a look at how technology and money fuels the arts. Specifically how it has fueled the culinary renaissance in San Francisco.

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Blog Comments

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I love red velvet cake but those numbers I think I gained a kilo just by reading this...

Brian Krueger, PhD
Columbia University Medical Center
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That calorie count award is pretty funny.  Its kind of like that buffalo wing chicken sub at subway that has 200 extra calories over the normal chicken sandwich, just becasue of the wing sauce :P

Dub C Med School
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Sauces can be huge calorie bombs. It's hard to make a good, flavorful sauce from scratch each time. So places look for shortcuts when you don't have skilled cooks in the "kitchen." The easiest way to add flavor to them is to add fat, sugar or salt. There's a chain a friend worked at that he never ate at. He found out they just loaded their BBQ sauces with lard and corn syrup to make them taste good. His facial expressions when telling that story are a blast.

Brian Krueger, PhD
Columbia University Medical Center
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Gross, my wife fills her BBQ sauce with whiskey and coffee :)  I like those flavors better.

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