Food, travel, politics, sports, bad jokes, and some marketing.
Pronouns: he, him
Heard this awesome theory about why rice & stews in Mexico City are tastier than most places in America.
Rice, meat takes a LOT longer to cook at 7500 ft 93C. So it absorbs flavors longer and better than when cooked at sea level in NYC, LA, SF, Miami.
Makes sense. So it's like a different kind of slow cooking, a whole different system of braising!
It's all science!
The Narendra Modi BBC documentary that has been blocked in India.
We are off to Mexico City and Oaxaca for a couple of weeks.
Please drop your food, drink, museum, park, hiking, and any other recommendations here.
Fascinating insight, no? I never realized that there can be such a thing as ageing a whiskey too much!
And yet we as customers automatically pay a premium for higher numbers. /Fin
He said, to me, it is still good whiskey but my least favorite, cos it's just wood. Someone can recreate this with the right wood anywhere in the world. But not the Lagavulin 16!
"so why do people pay a few thousand quid for a 30 year old whiskey? Not for the taste. But to tell people... Or even just themselves... That they paid a few thousand quid for a 30 year old whiskey. It's in the mind not on the tongue. Don't tell Diageo I said that hehe." /3
The 12-16 year range is the perfect combo of the peat and the barrel wood. After that age, it's mostly wood. So after age 18 or so, on a molecular level, there is practically nothing left of the signature peaty flavor. "For a true whiskey lover... And I know I'm a Scotsman making a true Scotsman argument...a whiskey older than 20 years just isn't tasty enough. It's about braggin!"
He poured us a dram of a 30+ year old Lagavulin and said, a bottle of this costs £5000 in London. /2
Working on my class slides for next semester and in the "Candid branding insights from marketers", I include this insight from Lagavulin's chief cask master that any Islay whiskeys older than 20 years old are priced NOT for their taste, but for the number that is their age.
Islay whiskeys are considered premium because of the peaty flavor. The thing is, the more a whiskey ages, the less peaty it tastes, and the more wood-y it tastes. /1
Step 2 - Add a bunch of tomatoes. No need to chop. The tomato juice is the main base for this dish.
We cook this combo, stirring occasionally, at high heat for about 10-15 minutes.
Starting the new year with a new cooking experiment. Peshawari Chicken Karhai. Ridiculously simple and forgiving.
Step 1 - Add chicken (or any meat) and a fat/oil in a thick Karhai/wok that is NOT cast iron. Fry for about 10 minutes until it starts browning from the outside.
Follow this space for further steps.
This is a bear print, right? That oak leaf nearby is about 6 inches.
So have they not started hibernating yet, or did the unseasonably cold weather wake them up? I know bears do wake up a little. Very curious about finding bear tracks at the end of December. Unless it is common and just the first I'm seeing it.
Please RT or tag experts who might know.
Ugh. First round reject on a methodology paper. Granted it was a long shot given how prestigious the journal is and how high the bar for methodology papers is. But still a first round reject is a sux. Our versions of Dear John letters. Imma mope a bit.
This is kinda why I prefer phenomenon based empirical papers rather than pure methodology ones. Phenomenon papers you can still rework and try elsewhere. But a methodology paper sends you back to the drawing board. High risk high return game.
This week we had 4 faculty candidates, of whom 2 were Korean and one Ghanian. All job talks happening during World Cup matches. Highest nationality on our faculty is Korean. We also have faculty from Germany, Spain, Ecuador, Iran, Mexico, Belgium, Canada, Denmark.
For us desis & Chinese, it has been hilarious to see Koreans walking around with 1000 watt smiles, everyone else moping, & Americans not really caring that America we made it.
Most reality show like hiring season ever! 🤣🤣
somebody has brought a laptop to this soccer bar. perhaps a hardcore Twitter employee
