If I was going to start a new blog, it would be nothing but food under attack, shot with super slow-motion cameras. [Modernist Cuisine via brainpicker]
In a two-part interview about the massive coffee section in the even massiver 2400-page tome Modernist Cuisine by Nathan Myhrvold, one of the co-authors, Chris Young, reveals why salt takes the bitterness out of coffee better than sugar and insane, high-end espresso machines are worth it. [Eater, Eater]
newVideoPlayer( {"type":"video","player":"http://www.youtube.com/v/6Qhh2rwIeuo&hl=en&fs=1&hd=1","customParams":[] ,"width":570,"height":360.5,"ratio":0.615,"flashData":"","embedName":null,"objectId":null,"noEmbed":false,"source":"youtube","wrap":true,"agegate":false} );
Even slowed down to 6200 frames per second, popcorn popping happens so fast, if you blink at a moderate speed, you’ll miss it.
