A further innovation in the study of the brain, and/or in the study of people eating cooked meat: “Neural connectivity of the right and left nucleus accumbens after eating high and low quality steak,” W.N. Tapp, T.H. Davis, D. Paniukov, and Markus F. Miller [pictured below], Meat Science, vol. 112, February 2016, p. 113. The authors, […]
Tag: steak
Cooking: The drop of the steak, the sizzle of the analysis
XKCD tries to answer the question “From what height would you need to drop a steak for it to be cooked when it hit the ground?” This graph is a small part of the analysis: This is an example of both temporarily-haute cuisine and temporarily-fast food. BONUS (barely related): Another example of drop-cooking, compared […]