Keeping an air purifier running efficiently requires me to keep all the windows closed which negatively effects the temperature in my apartment. Is it worth the trade off?
I was wondering about similar things a while back. I don't know if there are any easy options, but if you were, say, looking to do a custom house build, it seems that a passive house with mechanical ventilation heat recovery (MVHR), or alternatively a positive pressure system, would be ideal for indoor air quality. In either case you are getting a steady supply of purified, low-CO2 air to breathe.
Not the OP. Toxoplasmosis from what I understand can cause mice to lose fear of cats. So I think what the OP is suggesting is that toxoplasmosis is brain washing us to like cats and without it we would abandon some cats.
I thought it was associated with higher risk taking. The mice are less fearful in general, hence they may take risks that make them more likely to be seen/caught/trapped/eaten by the cat.
There's a story about a doctor (I think) who started to have a sixth sense for ordering toxo tests for people who came in to the ER with motorcycle injuries. The tests often came back positive. IIRC the high positivity was due the fact that toxo increases risky behavior in humans as well as mice.
It's still an open question why mice with toxo don't end up in hospital for motorcycle injuries. I have an inkling that it is correlated with the low rate of human toxo victims eaten by cats each year, but who knows.
I really don't like Jai's presentation because there is essentially no text material is available and thus much harder to discuss anything. For the posteriority the actual demonstration is available here [1]; it shows that it is a multi-staged compilation model like Zig, which is very useful and also quite limited.
1. Iterate through all blocks of comments.
2. Determine if there have been updates within the block of comments first (one line of three updating, for example).
2. For each block of comments, find the proceeding block of code.
3. Compare the last update of comments to the last updates of the code.
4. Warn the user when it's over a threshold.
I've had this idea to use ZigZag for forum or chat threads. Each axis represents a different theme, you would be able to branch off the conversion into a different theme without derailing the original conversation.
In my experience craigslist has always used a dummy email address between you and the seller. Neither person would see the real email address of the other. Of course, I'd eventually hand over my phone number to make communication easier.
I was a professional chef for 17 years, 11 in Michelin star restaurants and 6 as a private yacht chef. I used Cooks Illustrated America's Test Kitchen's[0] cookbooks on the yacht, mostly The Best Recipe. [1] That set of recipes was perfect for what I was doing and freed me from having to think about what to make. There are was so much available I was doing a different dish every night and day for months on end. I always enjoy doing stuff I haven't done before. Bobbing around in the ocean one week in from the last supermarket and another week before access to another decent one, it is nice to have a reliable source of new recipes to plan with. What is really important is that it is one thing that every recipe in a cookbook works, often they don't, and it is another thing that not only does every recipe work but they always have fantastic results. More or less that set of cookbooks made my life so easy, I found a new hobby on the yacht writing code. As for a monthly source, Cook Illustrated and Cooking Light are my favorite sources. As a private chef, I can't make restaurant food everyday for my clients because restaurant food is more or less an unhealthy drug that makes people fat so I'd use Cooking Light for inspiration although the recipes are not as guaranteed for perfect results as the Cooks Illustrated recipes.
Second the recommendation. It's been my go to recipe book for a good decade now. Nothing too adventurous but very solid and reliable. (I think ATK has generally pushed a little further out of a traditional American comfort zone since Kimball departed.)
If I have a criticism of them, it's that they make some things more complex than they need to be for little gain in the final product. They have you cook everything three different ways as a friend puts it. I think they've probably gotten a bit better on this front as well.
https://www.goodreads.com/book/show/4901819-la-cuisine-raiso... , it's in French and I don't know of a translation but if you can read it, it is one of the best book on cooking. It covers techniques and timeless traditional French and French Canadian recipes. It's a reference as much as it is a cookbook and it's a lot cheaper, and accessible than Modernist Cuisine: The Art and Science of Cooking from Nathan Myhrvold
The first edition is over 100year old, my grandmother gave the second edition of that book to my mother who gave it to my sister.
I got mildly obsessed with modernist cooking a few years back and got a copy of Myhrvold's At Home book.
It's a beautiful book and is an interesting read. That said, I don't really use it much although I have a few go tos. A lot of the recipes are way more work than I'm going to put in for, say, an omelette.
- Every grain of rice ( Fuschia Dunlop ) is close to what I’d consider a perfect cookbook.
- Franklin BBQ ( Aaron Franklin ) is a definitive guide to how to use an offset smoker. I’ve read through portions over and over again - it’s only got about 10 recipes.
- My two south’s ( Asha Gomez ) - A wonderful collection of recipes inspired by South India, the south.
A good cook book will usually have a section that introduces new ingredients, tells you how to source them, introduces new techniques or methods, and also introduce some shorter recipes that can be used as dependencies for others. At the end of the day - you want good building blocks.
I have Dunlop's Hunan and Szechuan books which I really like, especially the latter. The one caveat I have is that, if you don't live somewhere with a good Oriental supermarket, you're probably going to be frustrated.
Salt, Fat, Acid, Heat by Samin Nosrat is great, as is The Food Lab by J. Kenji Lopez Alt. I also love The Food of Sichuan by Fuchsia Dunlop but that's more Sichuan cuisine than general cooking.
To learn the techniques, history and scientific background, "On Food and Cooking" [0] is great. His second book, "The Curious Cook" [1] is entertaining and interesting as well.
