Tasty
Published on 1 Oct 2017
July 14, 2019
How To Cook Perfect Eggs Every Time
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July 10, 2019
Summer Stupidity: CHICAGO (City Review!)
Overly Sarcastic Productions
Published on 9 Jul 2019O Chicago, a city near and dear to my heart. And not just because I have a healthy respect for pizza that’s functionally pie.
PATREON: https://www.Patreon.com/OSP
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July 8, 2019
Dicing an Onion by Chef Jean Pierre
ChefJeanPierre
Published on 5 Jan 2012Do you struggle trying to dice an onion? Chef Jean Pierre shows you the easiest way to dice an onion without shedding a tear.
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July 4, 2019
Assorted green scams
David Warren briefly returns to the current day (away from his normal 13th-century preferences) to look at a few of the many green scams being run by various government and industry scam artists:
Speaking with a gentleman who vends in a neighbourhood farmers’ market, I learnt something interesting, and probably true. Surviving family farms usually lack “organic” credentials. This is because getting them, from the bureaucracies that dispense them, is an immensely time-consuming process, and involves costs that would erase most of the little farmer’s profits. You have to be a big, faceless, industrial operation to afford the official “organic” labels that sucker big city consumers into paying double for essentially the same goods. That the whole system is massively corrupt, can almost go without saying. It was designed to be.
Organic scams are far from new, but perhaps more insidious because corporations love to add that “organic” label on stuff to jack up the prices on all sorts of things, like spices, wine, and many, many other items. Restaurants do the same trick on their menus, frequently assuming nobody will ever check up on them. That said, it’s mostly the well-off who get fooled because, well, they’re eager to be fooled on that score. The US government even admitted that organic certification is not about food safety or nutrition: it’s all marketing.
By coincidence, the same day my eye caught, by accident on the Internet, the announcement of a Green Award to a big car assembly “park.” They had changed all the light bulbs in their factory buildings, thus saving themselves a few thousand dollars on their multi-million electric bill, and seem to have installed new toilets, too. This sprawling high-tech carriage works remains three hundred acres of unspeakable aesthetic horror, in which human beings are enslaved to machines. But now it is “Green.”
The greenwashing of modern industrial and commercial buildings is a long-running scam, with the much-desired “LEED Platinum” certification usually, if not always, awarded to those who game the system most successfully. “What LEED designers deliver is what most LEED building owners want – namely, green publicity, not energy savings“
The environmental business — currently buoyed by unprovable, often fatuous claims of anthropogenic global warming — is perhaps the most cynical. It has spawned vested interests on a global scale, that will not be overturned by occasional exposure. At its heart is the manipulation of statistics, and scare-mongering through compliant mass media. The general public are hypnotized by repetition. I have noticed in desultory dips into the news that e.g. anomalous weather will invariably be attributed to “climate change,” when more plausible explanations are easily at hand.
This zombification extends to most other areas of reportage: invisible bogeys blamed for imaginary trends. Solutions to “environmental problems” are proposed that will not make the slightest dent in them.
Of course, the constant demands for “clean energy” almost always explicitly reject the use of nuclear power because reasons.
Darlington Nuclear Generating Station in Clarington, Ontario.
Photo by Óðinn via Wikimedia Commons.
But nuclear power, most easily in the form of molten salt reactors (on which research was killed fifty years ago), could replace most uses of coal, oil, and gas within a decade, through much smaller facilities eliminating huge transmission costs. It would be the cheaper because the fuels are readily available to start in the form of recycled nuclear waste, and the raw materials would be abundantly available thereafter.
On the question of safety, the death toll from mining, drilling, hydro dams, &c, is quite considerable — in the tens of thousands at least, post-War. Except for Chernobyl (one of many Soviet-era environmental disasters), the death toll from nuclear accidents remains about nil. No one died at Three Mile Island. Not one death was caused by the flooded Fukushima reactors (though well over twenty thousand were killed by the tsunami that caused the difficulty there).
In short, “clean energy” is not a problem. It had to be made into one by the fright campaigns of the environmentalcases, whose own power and income depends on sustaining the problem, and preventing the most obvious solutions.
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July 3, 2019
Summer Stupidity: BOSTON (City Review!)
Overly Sarcastic Productions
Published on 2 Jul 2019The summer stupidity continues with another city review! I hope you like seafood, tea shops, woodlands, college and twisty streets because boston has all this and… not much else!
PATREON: https://www.Patreon.com/OSP
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June 30, 2019
QotD: The humble dishwasher
Even for consumers who value flash more than I do, I’m not sure anyone can turn the dishwasher into a sexy appliance. The reason the dishwasher gets so little attention is not that no one has thought it through carefully enough; the problem is that the dishwasher already works too well.
Dishwasher technology is already pretty good. Yes, we haggle over which things should be loaded where. And then we close the door, and some time later, open it again to find our dishes clean. It’s a miracle. Miracles are not ordinarily subject to major technical advances.
But there’s another sense in which dishwashers are too good to be made sexy, a more important one: Dishwashers do the whole job of, you know, washing dishes. There is no scope for the chef’s skill. Your refrigerator holds your culinary creations as they await unveiling; your range midwifes the moment of transformation under your careful control and with your vigilance. Even those who don’t spent a lot of time putting fabulous meals together often entertain extensive fantasies about being the sort of person who does. And express those fantasies through a $10,000 steel box.
No one fantasizes about being the sort of person who puts plates away. And because even basic dishwashers are so efficient, they kill any fantasies we might develop about buying a lavish model so that we can be known for our sparkling-clean tableware. The dishwasher offers us many hours of extra leisure, but no scope for imagination. And so after the argument is over, and the dishes are put away, it retreats to the back of our mind. It can stay there.
Megan McArdle, “A $2,000 Dishwasher Will Never Impress Me”, Bloomberg View, 2017-05-25.
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June 26, 2019
Summer Stupidity: LONDON (City Review!)
Overly Sarcastic Productions
Published on 25 Jun 2019For more summer fun, we’re heading to London! Let us know what other fun side-content you’d like to see. We’ll see you with more long-form content on Friday!
PATREON: https://www.Patreon.com/OSP
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June 24, 2019
JourneyQuest: Cooking with Carrow 01
Zombie Orpheus Entertainment
Published on 21 Jun 2019Undead chef Carrow (Brian Lewis) introduces Rilk’s Wolfback, with special guest Rilk (Jesse Lee Keeter).
We don’t post to YouTube much anymore, but you can catch up on JourneyQuest, The Gamers, and Strowlers at
http://www.amazon.com/v/zombieorpheus (US/UK)
http://watch.thefantasy.network/zombi… (worldwide)
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June 21, 2019
QotD: Caloric intake and weight gain
By this measure, even people who gain five or ten pounds a year are doing remarkably well, falling short of perfection by only a few percent. It’s not quite true that someone who gains five pounds is ((5*3,500)/800,000) = 98% accurate, because each pound you gain increases caloric requirements in a negative feedback loop, but it’s somewhere along those lines.
Take a second to think about that. Can you, armed with your FitBit and nutritional labeling information, accurately calculate how many calories you burn in a given day, and decide what amount of food you need to eat to compensate for it, within 10%? I think even the most obsessive personal trainer would consider that a tall order. But even the worst overeaters are subconsciously managing that all the time. However many double bacon cheeseburgers they appear to be eating in a single sitting, over the long term their body is going to do some kind of magic to get them to within a few percent of the calorie intake they need.
It’s not surprising that people overeat, it’s surprising that people don’t overeat much more. Consider someone who just has bad impulse control and so eats whatever they see – wouldn’t we expect them to deviate from ideal calorie input by more than a few percent, given that this person probably has no idea what their ideal input even is and maybe has never heard of calories?
Scott Alexander, “Book Review: The Hungry Brain”, Slate Star Codex, 2017-04-27.
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June 19, 2019
Summer Stupidity: NEW YORK (City Review!)
Overly Sarcastic Productions
Published on 18 Jun 2019Welcome to summer break! We’re beta-testing a new kind of video to punctuate our REAL weekly Friday content on lazy summer Tuesdays. Let us know if this brand of fast-talking stupidity is something you’d potentially like to see more of! As always, regular content returns Friday.
PATREON: http://www.Patreon.com/OSP
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June 5, 2019
WWII Field Kitchen Overview
Tri-State Living History Association
Published on 15 Dec 2018The GI Field Kitchen during WWII was part of the Company HQ, designed to serve 150-180 men. They intended to serve 2 hot meals per day: Breakfast & Supper, with Dinner (Lunch) as a combat ration. They were equipped with stoves, water heaters and mermite cans to deliver the hot food to the troops.
While sound in theory, often times in reality the kitchens had to make do with less equipment and were forced to adapt to the situations in which they were forced to operate. Despite this, mess staff did their best to keep the fighting man’s body and morale fed.
Filmed at Rockford WWII Days 2018
Special thanks to Nick Yi Photography: https://www.nickyi.com/
Website: https://www.tslha.org/
Print Sources:
TM 10-405 (Apr 24, 1942) – The Army Cook
TM 10-406 (Nov 22, 1943) – Cooking Dehydrated Foods
TM 10-400 (Nov, 1944) – Stoves, Ranges, Ovens, and Cooking Outfits
TM 10-701 (Dec, 1945) – Range, Field M-1937
T/O 7-17 (Sept 1, 1942): http://www.hardscrabblefarm.com/ww2/
Footage Sources:
The Battle of San Pietro – John Huston (1945)
TF 10-1237 – Rations in the Combat Zone Part 1 – Fighting Food
TF 10-1215 – Rations in the Combat Zone Part 2 – Unit Messing
TF 10-2454 – Unit Messing in the Field
TF 10-1202 – Baking in the Field Part 1 – The M1942 Field Baking Unit
MISC 1282 – Quartermaster Activities in the European Theater
Picture Sources: 185th Field Artillery, 34th ID from the H. Smith collection: http://34thinfantry.com/photos.html
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May 31, 2019
QotD: How we gain weight
I first learned about [Stephan] Guyenet’s work from his various debates with Gary Taubes and his supporters, where he usually represents the “establishment” side. He is very careful to emphasize that the establishment doesn’t look anything like Taubes’ caricature of it. The establishment doesn’t believe that obesity is just about weak-willed people voluntarily choosing to eat too much, or that obese people would get thin if they just tried diet and exercise, or that all calories are the same. He writes
The [calories in, calories out or CICO] model is the idea that our body weight is determined by voluntary decisions about how much we eat and move, and in order to control our body weight, all we need is a little advice about how many calories to eat and burn, and a little willpower. The primary defining feature of this model is that it assumes that food intake and body fatness are not regulated. This model seems to exist mostly to make lean people feel smug, since it attributes their leanness entirely to wise voluntary decisions and a strong character. I think at this point, few people in the research world believe the CICO model.
[Debate opponent Dr. David] Ludwig and I both agree that it provides a poor fit for the evidence. As an alternative, Ludwig proposes the insulin model, which states that the primary cause of obesity is excessive insulin action on fat cells, which in turn is caused principally by rapidly-digesting carbohydrate. According to this model, too much insulin reduces blood levels of glucose and fatty acids (the two primary circulating metabolic fuels), simultaneously leading to hunger, fatigue, and fat gain. Overeating is caused by a kind of “internal starvation”. There are other versions of the insulin model, but this is the one advocated by Ludwig (and Taubes), so it will be my focus.
But there’s a third model, not mentioned by Ludwig or Taubes, which is the one that predominates in my field. It acknowledges the fact that body weight is regulated, but the regulation happens in the brain, in response to signals from the body that indicate its energy status. Chief among these signals is the hormone leptin, but many others play a role (insulin, ghrelin, glucagon, CCK, GLP-1, glucose, amino acids, etc.)
The Hungry Brain is part of Guyenet’s attempt to explain this third model, and it basically succeeds. But like many “third way” style proposals, it leaves a lot of ambiguity. With CICO, at least you know where you stand – confident that everything is based on willpower and that you can ignore biology completely. And again, with Taubes, you know where you stand – confident that willpower is useless and that low-carb diets will solve everything. The Hungry Brain is a little more complicated, a little harder to get a read on, and at times pretty wishy-washy.
But listening to people’s confidently-asserted simple and elegant ideas was how we got into this mess, so whatever, let’s keep reading.
Scott Alexander, “Book Review: The Hungry Brain“, Slate Star Codex, 2017-04-27.
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May 18, 2019
6 Wartime Foods | British Pathé
British Pathé
Published on 20 Sep 2016BON APPETIT – FOOD MONTH ON BRITISH PATHÉ (SEPTEMBER 2016): 6 Wartime Foods.
War and postwar changed the perception of foods that we now may consider as ordinary and basic. Here is a list of 6 Wartime Foods.
Check the newsreels used to make this video here: https://www.youtube.com/playlist?list…
Music:
The Show Must Be Go (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/b…A NEW THEME EVERY MONTH!
Each month, a range of new uploads and playlists tell the story of a particular topic through archive footage. Let us know what themes you’d like to see by leaving us a comment or connecting with us on social media.BRITISH PATHÉ’S STORY
Before television, people came to movie theatres to watch the news. British Pathé was at the forefront of cinematic journalism, blending information with entertainment to popular effect. Over the course of a century, it documented everything from major armed conflicts and seismic political crises to the curious hobbies and eccentric lives of ordinary people. If it happened, British Pathé filmed it.Now considered to be the finest newsreel archive in the world, British Pathé is a treasure trove of 85,000 films unrivalled in their historical and cultural significance.
ALL RIGHTS RESERVED
A VIDEO FROM BRITISH PATHÉ. EXPLORE OUR ONLINE CHANNEL, BRITISH PATHÉ TV. IT’S FULL OF GREAT DOCUMENTARIES, FASCINATING INTERVIEWS, AND CLASSIC MOVIES. http://www.britishpathe.tv/
FOR LICENSING ENQUIRIES VISIT http://www.britishpathe.com/
British Pathé also represents the Reuters historical collection, which includes more than 120,000 items from the news agencies Gaumont Graphic (1910-1932), Empire News Bulletin (1926-1930), British Paramount (1931-1957), and Gaumont British (1934-1959), as well as Visnews content from 1957 to the end of 1979. All footage can be viewed on the British Pathé website.
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May 8, 2019
How To Ferment And Make Your Own Hot Sauce, Easily
Joshua Weissman
Published on 5 Apr 2019Hot sauce has a very special place in my heart … And no I’m not talking about heartburn. We can make our own hot sauce at home with any peppers we want. That means that we now have full control over the flavor. The end result? The perfect hot sauce for you. Happy Fermentation Fridays Folks!
Kitchen Organization Video: https://youtu.be/NW6fgAu4h40
FOLLOW ME:
Twitter: https://twitter.com/therealweissman
Website: http://joshuaweissman.com/—————————————————————
Ingredients you’ll need:
Fermented peppers-
1.25lbs (540g) red fresno peppers
1.25qt (1163g) water
3.5 tablespoons (51g) fine sea saltHot Sauce:
8 cloves garlic
1/2 cup (118ml) neutral oil (canola)
1# (456g) fermented peppers (you can leave the seeds on or off)
1/2 cup plus 2 tablespoons (150ml) white distilled vinegar
3 tablespoons (42ml) brine
salt to taste
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May 7, 2019
The Science of Ginger: Why and How it Burns and Its Impact on Cooking | Ginger | What’s Eating Dan?
America’s Test Kitchen
Premiered on 22 Mar 2019Why does ginger burn? Why does ginger turn pink? How come ginger makes meat mushy? Dan answers these questions and more about one of the most interesting ingredients cooks have at their disposal in this episode of What’s Eating Dan?.
Click here to browse our ginger recipes: https://cooks.io/2FlixBy
Click here for our Ginger Snap recipe: https://cooks.io/2JuniOB
Click here for our Ginger-Scallion Everything Sauce recipe: https://cooks.io/2Yh01Tu
How to make Ginger-Milk Curd and the science behind it: https://blog.khymos.org/2014/02/24/gi…ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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