Holiday", "vegetable" and "loaf" are three words that don't belong together - just like "pedophile", "kindergarten" and "nudist", or "mom", "masturbating" and "surprise."Read the rest
Vi Hart is Khan Academy's professional mathemusician. (Yeah, I KNOW, right?) And, this year, she's making the most delightfully nerdy Thanksgiving dinner ever.
It begins with green bean matherole, topped with fried Borromean onion rings. But, besides the fact that it's finished with crispy, delicious hyperbolic geometry, what makes the matherole a matherole?
Vectors. Like the rings, vectors are part of geometry. They've got a magnitude (think: size of the green bean) and they've got a direction (think: which way the green bean is pointing). Most importantly, a single vector can be part of a field of vectors. And that, my friends, is an excellent starting point for a 9 x 13 pan full of beans. Read the rest
Text: "Save the day with snap shots. Thanksgiving, the day of the year which brings most families together, is a splendid opportunity to take snap-shots of the entire family, both singly and as a group. Next year may be too late. Have your camera and a few extra film ready."
A vintage ad for Camel brand cancer-sticks, scanned and Flickr'd by SA_Steve. Remember, folks, "Camel Cigarettes aid with your Thanksgiving Digestion!" Read the rest
J. Kenji Lopez-Alt, the chief creative officer at the Serious Eats Blog, is a mad kitchen-science genius. Here at BoingBoing, we've posted about his past experiments demonstrating that there's no reason to waste money on expensive cleavers; that foie gras isn't necessarily evil; and that McDonald's hamburgers will, in fact, rot (under the right conditions).
Now, just in time for your Thanksgiving planning, Lopez-Alt puts turkey brining to the test, running a series of trials comparing the meat-moistening results of various brining solutions, dry salt rub, tap water, and a plain control turkey breast. His conclusion: Don't bother with the brine. Not because it doesn't work — brined turkey does produce nice, moist meat. But because it also produces meat that's kind of soggy. You'll get nearly as good results, without the texture problems, out of dry salt.
I particularly enjoyed this part, where Lopez-Alt explains why the results of brining with water aren't any different from the results of brining with broth.
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There are two principles at work here. The first is that to the naked eye, broth is a pure liquid, in reality, broth consists of water with a vast array of dissolved solids in it that contribute to its flavor. Most of these flavorful molecules are organic compounds that are relatively large in size—on a molecular scale, that is—while salt molecules are quite small. So while salt can easily pass across the semi-permeable membranes that make up the cells in animal tissue, larger molecules cannot.
Additionally, there's an effect called salting out, which occurs in water-based solutions containing both proteins and salt.
This is what a turkey looks like after it has been stuffed with cubed, toasted Twinkie cake and glazed with a mixture of Twinkie filling and honey. Chow's Joyce Slayton did this, following a recipe in a 2006 Twinkie cookbook. She describes the smell as "like a turkey being roasted in a cupcake-scented Yankee Candle." *shudder* Read the rest