There’s that series of pictures taken on a street that shows a comparison of how much space it takes to move 60 or so people in cars vs a bus vs bicycles. Obviously, the cars take up vastly more space than the other two.

Walking shouldn’t be the only other option. The influence of car and oil companies has created a car dependent dystopia in North America, where it seems like it’s either car or walk. But it’s really the same as the trash problem. If trash bins were freeways, we don’t need more of them, we need to be more efficient at moving people, essentially reducing the trash.

Perhaps one should ask why there is so much trash to be thrown away in the first place.

Bins wouldn’t always be full if there was simply less trash to put in them.

It’s also fairly little for the size of jar.

It’s for humidification of the nose and increases the range of smells one is able to smell. What in particular is a bad design about that?

Oh yes, I’m not saying don’t season your water. Just that seasoning the water on its own is not a way to prevent pasta sticking.

Yep, I really like how he applies the scientific method to cooking. Some of my favourites are how he’s found the perfect way to boil an egg, cook steaks and roasts (dry brine, reverse sear), and make chocolate chip cookies (he made over 1500 cookies testing how changing each variable changed the final cookie).

It’s not salting your water, nor the water volume to pasta ratio, nor if the water is boiling or not, nor oil in the water, but stirring early in the cooking process that will prevent sticking.

From the great Kenji Lopez-Alt:

Pasta is made up of flour, water, and sometimes eggs. Essentially, it’s composed of starch and protein, and not much else. Now starch molecules come aggregated into large granules that resemble little water balloons. As they get heated in a moist environment, they absorb more and more water until they finally burst, releasing the starch molecules into the water. That’s why pasta always seems to stick together at the beginning of cooking—it’s the starch molecules coming out and acting as a sort of glue, binding the pieces to each other, and to the pot.

…

The problem is that first stage of cooking—the one in which starch molecules first burst and release their starch. With such a high concentration of starch right on the surface of the pasta, sticking is inevitable. However, once the starch gets rinsed away in the water, the problem is completely gone.

So the key is to stir the pasta a few times during the critical first minute or two. After that, whether the pasta is swimming in a hot tub of water or just barely covered as it is here, absolutely no sticking occurs. I was able to clean this pot with a simple rinse.

I heard a podcast with the author of this book and the conclusion was similar. He recommends no smartphone before 16. Dumb phones for simple communication can be whenever.

I haven’t read the book yet, but the podcast discussion was fairly informative. I think it was Hidden Brain’s Escaping the Matrix episode.

“Our Computer”

Really the only outcome when, in both cases, all they care about is money.

How about we just settle this over a game of battlebots and no one else needs to get hurt.

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If you wash your balls with it, rinse quickly afterwards, or they may feel like a Dentyne Ice commercial.