It Is Better To Predict Dramatic Things

Cooking Is For Chefs. Science Informs Us And Lets Us Cook While Knowing What We Are Doing, But It Is Not A Replacement For The Skills Of A Chef.

With Cult Foods, There Is An Underlying Assumption That The Best Cooking Ideas Came Generations Ago. Yet Culinary Innovation Is Nothing To Be Ashamed Of. When A Chef Tells Me He Is Cooking With His Grandmother's Recipe, I Always Wonder Why. Did Talent Skip The Past Two Generations?

In Politics, Religion And Other Areas Of Culture, People Disagree On The Worth Of Competing Ideas. There Is No Equivalent To The Scientific Method That Can Determine In A Robust Way Which Ideas Match The Real World, And Which Ones Can Be Ruled Out. So Conflicting Ideologies Persist Indefinitely.

Three Things About Water Affect Almost All Of Cooking. First Are The Hydrogen Bonds, Which Is Why It Has An Incredibly High Boiling Point. Another Is That It's A Polar Molecule, So That It Dissolves A Lot Of Things, And There Are Things That Won't Mix With It. And Then There's How Much Energy It Takes To Heat Water.

No Ceo Ever Says, 'damnit, We Need To Increase Research!' I Want To Encourage Them To Do That.