How About Something Cool Now That It’s Too Late for Us?

The great machine of scientific enquiry continues to grind relentlessly along, in spite of the smoking wreckage made, then thrown in its path, by the likes of RFK, Jr. Eventually, I suppose, the republicans will realize that ice-picking the tendons of American Science just means that some other detestable part of the world will “get ahead of us”  in their endless imaginary fight for dominance.

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A Fascinating New Element to Warfare

There are a few things I find fascinating about the current war. First and foremost, it’s a war of attrition and apparently that never occurred to the pentagon command structure. One of the things that Europe learned pretty thoroughly before the Franco-Prussian War, is that an experienced command structure that knows how to communicate and plan is essential. Or so we would think.

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A “game changer” as we Americans say

I can’t remember where and when I wrote about it; I think it was here – but since I forget, it does not count. The point, I recall (because I keep discovering a’fresh) is that there is a certain basic recipe for cake and once you understand it, everything is a matter of proportion of flour to milk and how you cook it. For example, a pan cake is a cake cooked in a pan. A waffle is a cake cooked in a waffle iron. A popover is a cake cooked in a cup. Now, we can argue whether lard or tallow or butter makes a popover a Yorkshire pudding, but the basics are: a quantity of flour, a quantity of eggs (for structure) some salt, some melted butter (or lard or tallow or even vegetable oil, and then something to make it foam a bit, maybe. If there is absolutely nothing to make it foam, I think maybe you have shortbread. If there’s baking powder, it’s a pancake or a waffle. If air is lofted into it with a whisk, it’s a popover or Yorkshire pudding. But once you understand how runny it should be, how fatty it should be, and how airy it should be, you can produce a tremendous amount of Europe’s greatest cuisine. Unless you get into millefeuille which is basically butter/bread damascus with no air in it… Anyhow.

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