Oct 29, 2009
On the menu today, why red wine is a no-no when it comes to fishy cuisine, how chemists can help you improve your gravy, and a whole platter of food chemistry to tempt your taste buds:
“Red wine with red meat, white wine with fish.” But, have you ever wondered why? Japanese chemists have discovered that the iron in red wine simply makes fish taste too…well…fishy…giving your mouth an unpleasant, fishy aftertaste, according to a …
Oct 27, 2009
Don’t be such a scientist! It’s the kind of thing I’d expect my sister to say to my face if I’ve gone off on one of my lecture mode conversations about some great discovery, or something some of my artier friends might whisper about me behind my back. Sometimes it’s a personal wish…but then I think of everything those who choose to stifle their curiosity about the world around them miss out on:
A …
Oct 22, 2009
Right, the kettle is on for a morning brew and apparently our household is using 3.07 kilowatts. That will include the chest freezer in the garage, the refrigerator in the kitchen, the electric kettle, my laptop and wireless network, oh and a little device sitting on my desk right now that’s monitoring all those electrons as they speed through the mains supply cable.
The monitor …
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