A collection of "meat specialists" have discovered the first new cut of steak from the beef carcass in years. It may also be the last possible new steak, ever.
Dubbed the "Vegas Strip Steak," it was "deveioped" by meat expert Tony Mata and reseachers at Oklahoma State University. The cut is hidden inside the animal in part commonly ground for hamburger, and the team has sought a patent to protect their work.
In case your not a teenage boy at a sleepover, or some college kids with a webcam, the "cinnamon challenge" is the inheritor of plenty of betyoucan'tdothis dares: eat five saltines in a minute, or drink a gallon of milk in an hour. The task sounds simple: eat a teaspoon of ground cinnamon, without drinking anything to wash it down. And now, in the era of the internet, it's become both a trend among junior high and college kids and an online meme.
If you've seen any sort of cooking shows on television, or read food magazines, or cookbooks, or. you know, go to restaurants...you've noticed there's been a change in the way that high end chefs are preparing our food. Laboratory equipment and texture-altering (but perfectly healthly) chemicals have found their ways into restaurant kitchens, fusing the best of scientific understanding with the art of cooking.
Some have called it "molecular gastronomy," and many "modernist cuisine," but most of these techniques haven't really been available to the home chef without an immersion circulator, tanks of liquid nitrogen, and a lab storage facility next to their spice cabinet.
Until, of course,
Nope, it's not a joke, or a gross reference. Using common household ingredients, you can extract your DNA from your cells, and see the genetic material that make you...you. No fancy or expensive labratory equipment necessary.
Watch the video below to see how it's done:
The cover of my tenth grade chemistry book was amazing...it featured three graduated beakers full of blue liquid, into which bold, colorful liquids were being dropped, blooming and swirling wih clouds. I used to stare at it during tests when I'd forget my stoichiometry; perhaps to calm myself, or maybe because I was hoping I'd magically absorb the info inside.
One afternoon, Dr. Mohammed Babu's wife, Shameem, directed his attention to a family of ants in their home, who turned up to sip on some spilt milk.
Interestingly enough, the ants had "turned" white, as their translucent bodies displayed the milk they'd consumed. So the scientist decided to get creative.
As a kid, my favorite checkout line toy was always the water rocket. You know, that egge shaped thing you'd fill with water, then attach to the little tube, and pump the plunger to force air into it so it'd shoot up crazy high and fast? My sister always liked the Silly Putty, and we both enjoyed the sidewalk chalk and a good, old fashioned squirt gun fight, but the water rocket? That made an impact. It shot up in the air with surprise. And, you could show off how strong you were by putting some muscle into that pressure buildup!
Toys probably don't actually go on adventures, cars can't really talk, and monsters don't actually power their world based on children's screams, but as it turns out, Pixar's floating house from Up is actually possible in the real world.
Created for the upcoming series How Hard Can it Be?, on "March 5 at dawn, National Geographic Channel and a team of scientists, engineers, and two world-class balloon pilots successfully launched a 16' X 16' house 18' tall with 300 8' colored weather balloons
I know it sounds weird, but over the holidays, I needed to use Shrinky Dinks for one of my gifts. See, I got my sweetheart a vacation, but you can't really wrap that up and put it under the tree. Plus, even if I put the travel arrangements in a box, that's only one gift, and not how I do things.
So, I came up with a series of clues and hints to slowly unveil what the ultimate present would be. Anyway, for one of them, I needed to make a Shrinky Dink.
I actually know how to make Shrinky Dinks, cause my science teacher parents always made us make our own instead of getting the cool California Raisin or Thundercats ones from the store. Which was pretty annoying when I was a kid, but kinda sweet now.
They say you can't make an omelette without breaking a few eggs.
True, but you can get pretty close.
The Evil Mad Scientists have figured out a way to create an omelette inside the egg's shell with just a single tiny hole, or, as they say, "a culinary equivalent of the ship in a bottle."
Hit Chicago-based chef and restauranteur Grant Achatz had an interesting weekend dabbling in a bit of molecular mixology.
"Achatz tweeted... that he and [Chef de Tournant] Schoettler were "playing with sensation and texture in a gin and tonic," with a link to the above video (h/t Grub Street Chicago). "Playing with sensation and texture" seems to be an understatement. The gin and tonic Achatz is sampling in the video contains Anchor Junipero gin, yellow chartreuse and "cucumber alginate encapsulation."
Sick of that duck/rabbit combo thing, or vases and faces? Sure you are, but optical illusions are still totally sweet.
Good thing Scientific American thinks so too, and they've collected 169 sweet, contemporary optical illusions that will melt your mind in all sorts of new ways. And they provide just enough science to help you understand what's going on without totally ruining the magic.
Popular Science, the oldschoolest of how-to magazines that continues to capture the mind of manmakers and lay tinkerers, has assembled their entire archives -that's 137 years - and made them available for free browsing. "Each issue appears just as it did at its original time of publication, complete with period advertisements. It's an amazing resource that beautifully encapsulates our ongoing fascination with the future, and science and technology's incredible potential to improve our lives."
Says RetroThing: "It's stunning to recall what a huge impact Popular Science had in the pre-internet days. I remember pouring over the "What's
John Coker loves rockets, and couldn't help but notice the similarities between a rockets aerodynamic shape - long skinny body, pointed nose cone, etc - and a classic Crayola crayon.
So he got to thinking...And after ten years, he finally figured it out.