jsolomon

You could also store the vanilla pods in glycerin instead of sugar. That would give you a pourable liquid product.

Whoa, whoa. Easy there, robb. Remember that oftentimes presenting a poster is one of the early steps of presenting research. Also, their target audience is not science-types or the FDA. They aren't going to try to have this prescribed as a drug. They just want some data that supports their claim and they don't want to make it up. Don't beat them for being in early stages of their research. If you don't like it, don't buy it. But their methods, at least as reported, seem sound. Whether they lied or not is another question.

I can second Dinker's Bar. Actually, it's around 26th and Martha. Be careful on some Saturday nights, the military reservists haunt there on their drill weekends, and we can get pretty tuned up there.

Hey Chief, is there any chance I could get you to take on the cooks in my hospital for a couple of weeks? They are dunderheads!

It doesn't seem that far out of line to me. They have reasonable amounts of caffeine, certainly more than the diet soda they were testing. That alone will have a measurable effect on the basal metabolic rate of most people. But, looking at what they claim from the poster session, they did some reasonable tests on metabolic rate--indirect calorimetry and vO2 or something similar.

I wouldn't be so rough on the sample size. They aren't doing an FDA study here. I believe their sample size is reasonable, but I'm really skeptical of their intentions. Money-grubbing wankers...

Sushi Ichiban on Dodge St by Children's Hospital is where I had my first wasabi burn. There is a weird little wine bar around 52nd St just north of Dodge St that's okay. Watch out for the red head that shows up in her pj's, though.

In organic chemistry distillations, we call those "cold fingers". Here are some examples.

How long does that recipe take? I got my father the book for Christmas, but it's all wrapped nicely. I'd think of making that to give to my mother if the recipe doesn't take very long. Cheers! And that is some LOVELY looking salmon.

Is the flavor destroyed by heating, or is it more volatile than water? If volatility is the case, you should be able to distill it off before the water, save that fraction, then drive off the water and reintroduce the flavor. Edit to add: if anyone is looking for a chemist to experiment in their kitchen, I'm looking for a good job!

Howdy neighbor! What kind of food are you looking for? Down in the Old Market, there are some good, non-chain places. I can get some more recommendations for you if you toss over some likes/dislikes. To name a few: M's Pub, Butsy LeDoux's, Upstream Brewing Company, The Indian Oven (I think that's its name), Bohemian Cafe (FANTASTICALLY rustic). I've heard good things about the French Cafe, but I've never been there. Cheers from Lincoln.

FG is right. However, some modern epidemiological techniques are implicating other foods in the salmonella outbreaks of a few decades ago that gave eggs their bad name. So, the moral is, use good, clean techniques, and your risk will be minimized, but it can never be 100% (just very, very close) if you are using raw eggs, yada yada. If your coworkers are healthy, you will not have trouble except from the squeamish.

Spiked hot chocolate (Frangelico in homemade hot chocolate) to warm me up from the 10F snowstorm outside. Yay sanity!

You literally could... depressurize one and chop the top off of the tank...

Non Dairy Creamer

I believe pounce answered that in this post.

I never thought of using salt-preserved limes. I've never had anything with them or salt-preserved lemons. So, I don't really have a basis for their flavor. Are they something I ought to consider?

I'd need a rather large coffee mug to do that! But, my mortar would do rather well in that regard.

There's no reason why it couldn't, but it would need careful watching (and a trustworthy cooktop)

I'm up for it, because Santa tells me that the fiance is getting a wine-making kit for Christmas from Kirk's Brew and Gifts.

When I was in Basic Training and A school for the Army, we had the same stupid crap happening. What the hell are they thinking? The army food served in training is CRAP and there is nothing that a radish rose or tomato tulip can do to make chili mac taste better. I don't understand why they think it is important to spend time garnishing food when it can be better spent putting more care into the preparation.

Nope, sorry. Unitasker. It would make for an interesting show, and likely out of the range of most viewers, but depending on your level of insanity, you can pick up a decent water bath, new, from VWR for ~$600. Cheaper would be a crock pot and a PID, but a DIY project. The problem with some of those is capacity. A 20L water bath is great, but you could only sous vide for about 8 people or less.

Only when they sit...

That two point scale is the funniest thing I've read in days!

That depends on your glass size. Make mine this size, please. I would figure 6 glasses/bottle. 150/6 = 25 bottles, or 2 cases +1 bottle.