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Posts Tagged ‘peas

“Time is the longest distance between two places”*…

 

In 1949, on the occasion of Einstein’s seventieth birthday, Gödel presented him with an unexpected gift: a proof of the nonexistence of time. And this was not a mere verbal proof, of the sort that philosophers like Parmenides, Immanuel Kant, and J. M. E. McTaggart had come up with over the centuries; it was a rigorous mathematical proof. Playing with Einstein’s own equations of general relativity, Gödel found a novel solution that corresponded to a universe with closed timelike loops. A resident of such a universe, by taking a sufficiently long round trip in a rocket ship, could travel back into his own past. Einstein was not entirely pleased with Gödel’s hypothetical universe; indeed, he admitted to being “disturbed” that his equations of relativity permitted something as Alice in Wonderland–like as spatial paths that looped backward in time. Gödel himself was delighted by his discovery, since he found the whole idea of time to be painfully mysterious. If time travel is possible, he submitted, then time itself is impossible. A past that can be revisited has not really passed. So, Gödel concluded, time does not exist…

Put yourself in Jim Holt‘s skilled hands for an explanation and an exploration of implications, in “The Grand Illusion.”

* Tennessee Williams, The Glass Menagerie

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As we check our watches, we might recall that it was on this date in 1925 that Clarence Birdseye first tested frozen peas with consumers at a Chester, NY grocery store.  Birdseye had already patented a range of “flash-freezing” processes and devices, inspired by his experiences as a biologist and trapper in Labrador earlier in the century.  He had noticed that while slow freezing creates ice crystals in frozen foods– crystals that, when thawed, create sogginess– meat exposed to the extremely cold temperatures in the Canadian North– frozen essentially instantly– didn’t create internal ice, and were as tasty when thawed months later as fresh.  Birdseye created quick-frozen vegetables and meats as a storable option to fresh, and in 1930 offered a range of 26 frozen meats and vegetables.

source

 

Written by (Roughly) Daily

November 3, 2014 at 1:01 am

Giving peas a chance…

Your correspondent is no chef (his oven is used to store books); but he knows a killer recipe when he sees one…  from Food Network:

English Peas
Paula Deen
Show: Paula’s Home Cooking   Episode: “Hail to the Chief”

Ingredients

* 1/4 cup (1/2 stick) butter
* 2 cans (14 1/2-ounces) English peas, drained

Directions

Melt the butter in small pot and add the peas. Cook over medium heat until peas are warm.

But as compelling as the recipe is, the comments that follow on the Network’s web site are the really tasty bit; e.g.:

I substituted bacon for the peas, and omitted the butter. Delicious recipe, would make again.

My husband loves canned peas. Every time I open up a can of them I have to hold my breath, because they smell like a urine-soaked subway car. Can I substitute bacon for peas? I’d appreciate a revised recipe explaining to me how to combine butter and bacon in a pot. And please keep it simple, Paula. None of these 3 ingredient recipes that a home cook can’t possibly tackle.

This was outstanding! I did make a couple modifications. I eliminated the butter, and in place of the peas I substituted one can of Chef Boyardee spaghetti and meatballs.

And many, many more…  (Readers interested in pursuing the bacon theme that emerges in the comments might consider the ideas in earlier posts, e.g. here, here, or here.)

As we endeavor to reduce the degrees of separation between ourselves and bacon, we might wish a lightly sauteed Happy Birthday to David Wesson, the chemist who created Wesson Oil; he was born on this date in 1861.  Wesson’s achievement was the process that allowed the deodorization of cottonseed oil (which had before been used as shortening, of olfactory necessity, only when combined with twice the amount of less fragrant lard).  Wesson’s cottonseed oil was the first vegetable oil used for cooking in the U.S.

source: Lipid Library

Written by (Roughly) Daily

January 14, 2011 at 1:01 am

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