Discover and read the best of Twitter Threads about #ingredient
Most recents (5)
26/50 The detected "SV40 promoter with 72bps indel" is a "nuclear localization signal" that means either the #plasmid or one of its expressed proteins can be transported into host cell nuclei,...
27/50 ...where the host DNA is found, creating an open question of whether host DNA interaction will occur and to what effect e.g. integration with human DNA. anandamide.substack.com/p/sequencing-o…
28/50 Potential effects of plasmid #contamination in vivo? Notable, five chemistry professors from German universities have been studying #Pfizer #BionTech's covid vaccine. They addressed some questions to the company. Where does the gray tone come from?
berliner-zeitung.de/gesundheit-oek…
berliner-zeitung.de/gesundheit-oek…
Let me start with #insulin. In the 1970s, insulin was extracted from the pancreas of animals. In the 1980s, @Genentech, working with Eli Lilly (@LillyPad), developed insulin using a new technology that I call #PrecisionFermentation. It wasn’t animal insulin. It was human insulin.
The mainstream would say: “health care is slow, it can’t be disrupted.”
Well, here’s the S-curve of #PrecisionFermentation human insulin. Human insulin disrupted animal insulin in about 13 years.
Well, here’s the S-curve of #PrecisionFermentation human insulin. Human insulin disrupted animal insulin in about 13 years.
#PrecisionFermentation is a concept that I coined in my @rethink_x report ‘Rethinking Food and Agriculture’ with @CatherineTubb in September 2019.
1/8 Unless you are the luckiest man in the world you will find it impossible to get a good kulcha outside of Amritsar.
There is a reason for that. At most restaurants, there is just one tandoor and everything goes into that.
There is a reason for that. At most restaurants, there is just one tandoor and everything goes into that.
2/8 But you can’t cook a good kulcha in a hot tandoor like you can cook a naan or a tandoori roti. A kulcha needs its own special tandoor kept at a gentle temperature.
3/8 Only in Punjab are there so many restaurants dedicated to kulchas which have tandoors kept at perfect kulcha temperatures. The cook will roll out the dough in layers, smearing each layer with a coating of ghee.
1/8 More nonsense is written about Pav Bhaji than about any other Mumbai dish. It was not invented as a meal for hungry mill workers. But yes there is a textile connection.
2/8 In the 1950s and the early 1960s, merchants would gather at the Cotton Exchange in the heart of Mumbai to wait for the daily New York cotton figures. Because of the time difference, these would only come in after midnight.
3/8 When the merchants left the Cotton Exchange they would always be famished.
Stalls selling pav bhaji opened near the Exchange to feed them. The dish was vegetarian because the merchants were mostly Gujaratis.
Stalls selling pav bhaji opened near the Exchange to feed them. The dish was vegetarian because the merchants were mostly Gujaratis.
I’ve tripped on a fun use of contextual backlinks in my cooking practice. After I get back from the farmer’s market each week, I plan out that week’s meals, linking to empty notes for key ingredients. Over time, each ingredient grows a useful index of preparations via backlinks.
It’s funny—I could get the same result by just searching my cooking notes for “peas,” but this feels meaningfully different in a way I don’t understand. One factor is object permanence: because peas have a concrete “place,” I add general notes on technique to that note over time.
Another interesting advantage of object permanence is that it enables browsing. Searching depends on me having a specific query in mind, but with this approach, I can browse all notes tagged “#ingredient” (or whatever) and see what inspires me. notes.andymatuschak.org/z2newCwFfd6iZF…
