Two Centuries Ago...

Once in a while, maybe not quite once a century, a person will come along who will have the Next Big Idea, who will shape the course of history. A person that can change the way people think, and can in fact still affect our ideas today.

Oddly enough, on this day in 1809, two people were born on opposite sides of the Atlantic Ocean who would come to shape their century. One, of course, was our sixteenth president, Abraham Lincoln.

The other was Charles Darwin.

Happy birthday, Charles Darwin!

This year is not only the bicentennial of Darwin's birth. He published The Origin of Species at the age of fifty, which makes this year the 150th anniversary of its publication, as well. So as you might imagine, this is a jubilee year for evolutionary biologists. There are conferences going on all month, commemorative articles, magazines and journals, and other fun and celebration. Check out the Darwin Day official website to learn more about what's going on this month and all year!

Celebrating Darwin Day is nothing new; scientists were celebrating him by 1909. This year, of course, is a Big Round Number year, so there are more things going on than usual. Have a very happy Darwin Day!

For your reading pleasure:

• The Origin of Species, available through Google Books.
• The Descent of Man, same
• Newsweek article about Darwin and Lincoln
• Smithsonian Magazine article about Darwin and Lincoln, and the table of contents for the February 2009 with them on the cover!

I Happen to Like New York

Just a quick trivial post to get myself into the habit of writing again. I'm going to try to make Wednesday my blog day and spend ninety minutes writing. That's not a whole lot, but if I can at least get into the habit of one post a week, I'll have a more regular update schedule. This semester is keeping me really busy (more on that later!) so it's been tough to write lately. 

Anyway, there were two great articles in the Times today that I just had to share. They don't have anything to do with food, politics, natural history, or any of my usual topics. They're just snapshots of New York. Even though I'm still in NYC on a semi-regular basis, I miss living there. 

First article: The Elevator at Fairway. On the one hand, I love articles about how eccentric Fairway is. On the other hand, I wish they would stop writing about it. There are already too many people there! When I returned a piece of cheese to Stop n Shop yesterday (it had been wrapped in plastic for nearly a month! cheese abuse!) I felt a particular pang for Fairway. I don't think any given piece of cheese stays on the shelf for more than a day there. 

Second article: I LEGO NY, by Chris Niemman, the same artist who told us about how much his sons love the subway. Charming, whimsical, and very very funny. Take ten minutes out of your day to chuckle, and if you're a New Yorker like me, to enjoy the sense of superiority that comes with knowing that people in other parts of the country won't get it quite as well as you do. 

PS: The bulk bar -- the best place in NYC to buy granola, dried fruit, or whole grains -- is upstairs, as are the fresh peanut butter machines. Just don't ask me where the elevator button is, I'll never tell. 

Results Show & Tell

Homemade, fresh ricotta is really, really good.

As per my previous post, I followed the recipe for fresh ricotta. It took a little longer to drain than I anticipated, but the results are rich and creamy, with just a fresh taste of milk and no weird stuff. Here is a step-by-step photo-safari of the process.

The ingredients, and most of the equipment. Not shown: stirring spoon, measuring cup, cheesecloth.

Heat the milk until it simmers, steams, and bubbles on the edges.

Buttermilk ready to go.

After adding the buttermilk, continue heating and stirring constantly until it starts to look a little weird. Those are the curds forming. Next stop, cheese!

Pour everything into a colander lined with cheesecloth. The whey goes down the drain, or into a bowl if you want to hold on to it.



About half of the final product still in the colander. After an hour of draining, it was very thick and creamy. (I moved it to a bowl to free up space in the sink.)



The final product (atop the recipe). 1/2 gallon of milk + 2 cups buttermilk = about 1 pint of ricotta cheese.

I recommend eating it straight from the container with just a little honey and a pinch of salt, or just piled up on a piece of sourdough bread with a little salt and pepper. Next time I might try pressing it to form something like feta or mozzarella, but for now I'm going to sit around and feel pleased with my homemade cheese.

DIY Dairy II: The Curdling

A while back, I talked about my interest in making my own yogurt.

Tonight, I'm going to try a new experiment: I'm going to make my own cheese.

As before, you may have your doubts, reminding me that caves are often an integral part of the cheese industry and that I live in an apartment (and not a very cave-like one, at that).

But Mr. Bittman says it can be done at home, and quite easily. And, I have an important ingredient: motivation. When I lived in Manhattan, I had the world's best sheep milk ricotta available whenever I wanted it from the Fairway cheese counter. I remember the first time I tried it; I had asked the cheesemonger on duty where I might find the ricotta, and he said to me, "Well, that Polly-O stuff and all the others are around that corner, but... try this." He produced a spoonful of the creamiest, lightest, most delicious ricotta I had ever tasted. (They kept it behind the cheese counter, available only by request.) I made a fine baked pasta that night, and every bite was a song of praise to the sheep that had produced the milk. That ricotta tasted of excellent milk, open green pastures and fresh air. Polly-O and all the others, after that, only tasted like processed, fake food.

Sadly, I do not currently have a source for this miraculous ricotta. When the farmer's market season fires up again I will be able to get some, but I have a tomato-blue cheese tart planned for Thursday and I need some good ricotta today.

Which is why I am going to make my own cheese.

The basic principle of cheese-making is this: if you start with milk and add something that acidifies it, the proteins will stick together in clumps (curds) and separate from the liquid (whey). Strain the whey from the curds, press them together, add salt and other flavors. Age as you see fit. A simple process in principle, but with lots of room for improvisation.

When you acidify the milk with an acid, you get something like feta or cottage cheese. However, most cheeses are made at least in part with the help of our friends, the bacteria. Bacteria break down the sugar in milk (lactose) and turn it into organic acid (lactic acid). This acid then causes the reaction I described above. You already know this if you have encountered milk that is very far beyond its expiration date; it smells sour and gets a bit clumpy at the bottom.

The recipe Mr. Bittman gives calls for buttermilk, which is made by innoculating milk with a bacterial culture, similar to a very thin yogurt. (Historically, buttermilk is what remained after skimming the milk to make butter, but that is rarely available in your average supermarket today.) The milk is simmered for a few minutes, the buttermilk is added all at once, and, with a little luck, everything will curdle nicely. The whole mixture is put through a cheesecloth, salted, and drained.

I will let you know how it goes tonight in my laboratory kitchen. I'm using cow milk, since sheep milk is not available at Stop n Shop. In the meantime, check out the Wikipedia page on cheese. Interesting things to know:

• The history of cheese predates recorded history.
• Acid-set cheeses (as opposed to rennet-set) will not melt; they have a different kind of protein matrix holding them together and only get firmer as they cook. (Paneer is a good example.)
  
• The US is the world's biggest producer of cheese, but France is the biggest exporter. But the true title of cheese-eating champions goes to Greece, which eats more cheese per capita than any other country. (However, three quarters of it is feta cheese.) France is a close second.

There are a lot of things I didn't talk about here that relate to cheese making, including rennet and fungus. While I would like to discuss them in the future, I won't be using either in my cheese-making attempts tonight, so I will have to leave them for another time.

PS: A little late, but... Happy New Year!

Dinosaur Documentary Drinking Game

Last night, D. and I watched a Nova episode about Arctic dinosaurs. (You can view the whole episode online!)

D. is a remarkable and patient man, for I know few people other than him who could tolerate watching a TV show about dinosaurs with me. I am incredibly annoying. I have a tendency to argue with the television, pause the show to make a comment about what I feel is wrong with the most recent shot, and so on. I do this a lot with science shows in general, but dinosaur shows for whatever reason have a greater likelihood of skewing towards hyperbole. (That, and I don't know enough about astrophysics or material science to keep up my end of the argument.)

I guess I must have paused the action one too many times (is three times in the first ten minutes a lot?), because D. turned to me and said, "You know, we should create a dinosaur show drinking game."

Voilá. We took notes during the show and added a few other things based on previous things we've watched. (Walking with Dinosaurs, etc.)

• Drink for tired clichés -- "gentle giant", "vicious carnivore" etc. -- that make assertions about an animal's temperament based solely on what it eats. (Cape buffalo and hippos are herbivores, but no one would call them gentle!)
  
• Drink for scientific inaccuracy, like showing T. rex urinating on its territory. (Feel free to call me if you aren't sure. Here are a few to start you off.)
  
• Drink for Jack Horner. (Jack Horner is awesome!)
• Drink every time they show a digital animation of an asteroid hitting the earth at the end of the Cretaceous. Drink twice if the ensuing explosion is reflected in the eye of a dinosaur.
• Drink for Montana.
  
• If anyone says "Brontosaurus," (including the narrator!) finish your drink.
  
• Drink each time a prehistoric critter breaks the fourth wall (bumps the camera, etc.) -- prevalent in the "Walking with..." series.
• Drink for paleontologists in cowboy hats. (One drink per hat.)
  
• Drink for dinosaur-on-dinosaur violence or dinosaur mating.
• When a female paleontologist or other scientist appears, finish your drink. (Don't worry, guaranteed not to happen more than once per show. The Wikipedia page for Sue is longer than the page for the woman who discovered her. These are very male-dominated shows.)

Grab a couple of beers and your TV Guide -- there's always something about dinosaurs to watch, whether on Discovery Channel, PBS, National Geographic or Animal Planet.

In the end, though, as critical as I am of these shows, I have a deep affection for them. Perhaps its the part of me that hasn't stopped hoping to see a real, living dinosaur someday, or maybe I'm just a nature nerd. I couldn't tell you which. But check out the Arctic dinosaur show, it was actually quite interesting. Bring a beer over to your computer while you're at it. Keep an eye out for cowboy hats.

PS: Forgot to mention -- if you have anything to add to this list, please leave a comment!

Uncertainty Parcel Service

I recently ordered something through a website, and the merchant kindly provided a UPS tracking number.

When I clicked through to track my package (still in CA? what's with that?) I ended up on the UPS page. Apparently, UPS now has a new program called "Quantum View". The description is interesting:

Quantum View^® visibility services help you manage your shipping information securely and efficiently. Whether you want to provide proactive notification to your customers when their shipments are on the way or create a custom tracking report, Quantum View has a solution for you. [emphasis added]

Now, of course, the way they want you to parse this paragraph (I believe) is that you can do all of these things with their new program for businesses.

But, given what they've decided to call the program, I'm pretty sure you can only do one or the other. You can find out when your package will arrive, or you can know what city it's in. How uncertain.

New Poll!

Hello readers,

Just wanted to let you know, there is a new poll up on the sidebar! I'm curious about how many of the international hits on my blog are actually people reading my posts, and how many are just looking for photos of Johnny Depp or giant isopods or something. Oh, and hey, if you're just here for the pictures that's cool too -- maybe leave a comment and tell me what you were searching for? I'm curious about who's checking out my blog!

Migratory Patterns

::David Attenborough voice::

Today we will witness one of the greatest migrations on the Eastern Seaboard.

From my vantage point in the driver's seat of my vehicle, I will be able to observe the great herds in their seasonal movement. In enormous numbers, the vast flocks will gather at places used at this season for generations. In just a few days, they will disperse again, many of them not appearing until the next yearly migration. In the meantime, however, their sheer density will change traffic patterns for miles.

::back to myself::

In other words, I get to sit in traffic on the Belt Parkway later this afternoon. But as long as the documentary in my head keeps rolling, I think I'll be ok.

Happy New Year!

I Want to Go to Nice

This restaurant sounds amazing!

Rich, Luxurious, French, Vegetarian

The only thing is, where did Mark Bittman get this idea that people need to be convinced that veg doesn't equal monastic? Guacamole, peanut butter and tahini are all vegan and all decadent, and when you're ovo-lacto the whole world of cheese, eggs, and therefore soufflé is at your disposal. So, I'm not really sure where that came from, or who he's trying to convince. After all, he did write How to Cook Everything Vegetarian, so he knows better... it's very odd how defensive he is.

But if you're up for a trip to Nice (and who isn't?), let me know, we're going to this place.

In Which I Am Perplexed

I am trying to imagine the contents of this book.


Notice the "Fact & Fiction" tag at the bottom right corner. Are there rampant fictions being spread right now about goat cheese? Have the cow cheese makers started telling nasty lies about goat cheeses, like goat cheese is actually made from baby goats? Is the moon not, in fact, a giant Crottin de Chavignol? Is goat cheese likely to kill you tomorrow?

Amazon is less than helpful. There are no reviews, no comments, no "See Inside This Book!", nothing.

The face of the goat on the cover is inscrutable. She is contemplating cheese; is she also contemplating the laughing goat? There are no "thought bubbles" connecting the two; perhaps he is a figment of her imagination. (And no, there is no particular reason I chose those genders for the goats; I just needed a handy way to distinguish them, and the pensive expression the brown goat suggests that she is thinking about where her milk is going.)

In short, what is going on here? If anyone out there has read this book, please tell me. I love goat cheese and I don't want to give it up because it might make me go insane or something. Thanks!

Chocolate-Covered Enzymes

Flipping through bridal magazines, you see many cakes. A majority of them, at least the über-fancy ones, are covered in fondant. Fondant (for those of you not shopping for pastry at the moment) is what makes cakes look like this:

It's a cake!

A cake frosted with buttercream, on the other hand, looks more like this:

Raspberry delight!

Both cakes look lovely, but notice how the top cake is so smooth and sculptural, while the bottom one (which in my opinion looks more delicious anyway) is a little rougher; there are little air bubbles and minor imperfections along the sides, the lines aren't quite perfect.

"What the heck does this have to do with science? I didn't come to this site to read about fondant vs. buttercream! I demand an explanation!"

Let's start out just talking about fondant. Fondant is a heavy paste which, at its most basic, is made with just water, sugar, a little food coloring, and a skilled hand. (A candy thermometer helps, and there are many variations using different sugar ingredients.) If you accidentally jolt the bowl while it's cooling, the sugar will come out of solution quickly and in large crystals; presto, rock candy!

However, by mixing the water and sugar together at a high temperature and then cooling it very gently, stirring violently at the very end, the supersaturated solution forms very tiny crystals that look as smooth as a lake on a calm day. You can use this paste to decorate cakes in myriad ways -- a quick Google images search for fondant cakes will give you an idea of just how many! You can sculpt with it. You can cut it and shape it. And, for all intents and purposes, you can even eat it. (Although not that many people do.)

Now, if you made fondant from scratch, you would likely just use sucrose -- that is, ordinary table sugar.

And if you cut that piece of fondant into squares and dipped them into chocolate, you would have this:

Minty!

"But wait! The inside of an After Eight mint is so creamy and soft! There's no way it could be the same as that stiff piece of fondant covering the cake up there!"

Ah. Yes. You have a point.

And that is where the enzymes come in. Invertase is a naturally-occurring enzyme produced by some bacteria as well as some animals that breaks down sucrose into its component sugars, glucose and fructose, which is sometimes known as inverted sugar syrup. (The reason for "invert" is interesting but I can't explain it well; read about it here.)

In the production of After Eight mints, a small amount of invertase is added to the minty fondant just before it is coated with chocolate. The enzyme doesn't begin to work immediately, so the chocolate can cool around the fondant before it begins to "cure". The smaller, more soluble molecules of glucose and fructose go into solution more readily and disolve in the small amount of water contained in the fondant; it isn't enough to create a runny liquid, but it's enough that when you bite into an After Eight (or any other fondant-filled treat) the texture is creamy and viscous and not a stiff paste.

Mmm, enzymes. What can't they do?

PS: On a totally unrelated note, we just watched the first segment of Dr. Horrible's Sing-Along Blog. Hilarious! So much fun! Go watch while you can, it's gone on Sunday.

Just Awesome

Apparently I'm a blogoslacker, because it's been, what, more than two weeks? Yeah. I was running dry on material and very busy going back and forth for wedding plans and such. Bad blogger! I'm still a little low on material, but I have a couple things I'd like to share. Brace yourselves, I'm back!

Dustin and I watch a lot of Discovery Channel. Mostly Mythbusters but also some other random nature shows and things like that. If you watch Discovery Channel enough, you will see these commercials, which are for the Discovery Channel.

60 Second Spot

30 Second Spot

They're just... great. And slightly different, worth watching both.

Anyway, I was simply delighted by today's XKCD.

I don't really have a lot to say about this, they sort of speak for themselves. One thing that comes to mind, however, is that I sort of feel like these spots very succinctly address why I blog: "The world is just awesome." Yes, yes it is, and I'm trying to highlight that one "Better Know an Insect" at a time.

I love the insects, I love to look at birds,
I love old fossils, I love big mammal herds.
I love the whold world, and all the beauty here
Boom-de-yada, boom-de-yada, boom-de-yada, boom-de-yada...

Fashion + Science

At first I was very distressed that these flippin' awesome shirts appeared to only come in one color each for women, while men had their pick of several. Then I realized that you can actually just design your own -- color, cut, everything. Sweet!

Now the only question is, do I prefer "the devil put dinosaur bones in the ground" or "the five basic elements"? Such hard decisions!

Teach the controversy... Atlantis did exist!