That’s a long talk, Itai! 🤣 but seriously this is awesome, I’m hoping to join. Ironically there is a science fair that clashes with it
07.03.2026 02:00
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That’s a long talk, Itai! 🤣 but seriously this is awesome, I’m hoping to join. Ironically there is a science fair that clashes with it
Forgot to attach the pic!
Nice! Got lunch at Mama’s Too with some labmates, which means we could sample 6 slices without overdosing: classic cheese, cacio e pepe, pepperoni, sausage&peppers, bruschetta and vodka. All excellent. Thanks to the staff for kindly cutting them all in thirds for us. 9/10 all around.
Hmmm, mostly dark wings… Black Vulture?
What is the paper?
We’ve had over 41 inches of snowfall in NY in Zohran’s first 55 days in office. We’re on track for over 90 feet of snow by the end of this term. I did not vote for this.
I think plain Appear and Disappear are allowed, right?
You want some Infermiterol?
Me 80% through that sentence: “wow, Hugo is only 10 weeks old and already speaking!”
Tell us more about this Sicilian grandmother? Did she love to cook? What was your favorite thing she’d cook?
(Also, do you remember the era when Penn BMB had three Rolands?)
I am really interested in the olfaction/chemosensation angle here because I’ve heard this before and it just doesn’t make sense to me otherwise
From Wikipedia:
“Bay leaves are used in cuisines including Indian, Filipino, European, and Caribbean.”
If all of those cultures, with all the spices they have access to and so masterfully deploy, use bay leaves, they have to be doing something good
Golden chicken pot pie with pastry crust in casserole dish
Cut open chicken pot pie revealing creamy chicken and veg
I challenge anyone to taste the chicken pot pie I just made from Joy of Cooking (using bay leaves in the chicken poaching water natch) and say classic American recipes have to be bland!
But when you open the jar of bay leaves and sniff if, do you smell anything? Does it smell good? If not you either need a fresh jar or there is some real perceptual variability going on here!
Yessssss. My chile verde is deeply bay leaves, Mexican oregano and cumin - seriously if any of you are in NY I will make a batch
The flavor is hard for me to describe, but I’d uselessly say “herbal, resiny, mountainy”? They just add some flavor that I really love in soups, braises and roasts. I never make a pot of beans without.
Of course the journal Plants is published in Basel 😉
Seriously though, just like some people really don’t like cilantro, I wonder if some people just can’t smell bay leaves, and so don’t notice or appreciate their flavor?
Nooooo bro
Looks good! I love a Campari and soda with plain salted potato chips.
Also- check out the Thai yellow curry potato chips from TJs if you shop there. V good
I know I love Canada and all the Canadians I know personally!
But paying for Zotero would definitely be money well spent: going to a good team for good service
It’s also pretty easy to use Zotero with a third party cloud storage service like Dropbox or whatever- that’s what I’ve always done since I had already swallowed the pill of paying for Dropbox
Krtek the little mole holding some flowers
This guy?
That’s hilarious. Peated whiskey is basically barbecue barley. If you can get the smoky flavor in your malt, you can get it in your meat, mate. And the weather in Scotland is so bad they had to invent the word dreich.
Zotero! Great at collecting PDFs, also integrates with Google docs or word for citing while writing. Free.
🎆Very excited to share our perspective piece calling for higher standards in reports on microbial detection in cancers! It was great to put this together with some of the leaders in the field including @stevensalzberg.bsky.social @rafalab.bsky.social Barry Marshall and Eske Willerslev: rdcu.be/e4IaU
Tell me more about these antigen tests, please! I’d order a bunch.
This was an exam problem in Phil Geissler’s Stat Mech/Thermodynamics class (RIP to one of the best teachers)
