Some Article Called Me The Most Feared

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

It's Impossible That We're Alone In The Universe. Every Time We Think We're More Special Than Others, We're Proven Wrong.

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.

If You Take A Scotch Whiskey And Distill Out The Alcohol, What Is Left Has An Amazing Taste To It And Can Be Used As A Flavoring For A Dessert.

I Wanted To Figure Out How Long To Cook Things. I Did Some Experiments And Then Wrote A Program Using Mathematica To Model How Heat Is Transferred Through Food.