I don't have a problem with patent firms, even ones that buy patent portfolios as long as they're actually bringing new technology to market, and not just suing people who developed the same idea independently, which to me is a patent troll.The thing is, companies that actually make things rarely sue over their patent portfolios. Why? Because in the vast majority of cases they'll be infringing some other patent owned by someone else in the process of making their thing. The end result is usually just a cross licensing deal (like with Intel and AMD)
Pulse the ingredients (typically, carrot, onion and celery) in a food processor until very finely diced; remove vegetables, add boneless chicken pieces and puree. Chop chicken wings into tiny pieces. Brown all the chicken, then add vegetables and cover with water. Simmer for an hour. The stock will attain the same flavor it would have taken 8 hours with large chunks.How to cook fish perfectly:
Why this works: "Fick's first law of diffusivity" is at work. This principal indicates that flavor molecules have a shorter distance to travel if the pieces of food are smaller, and thus will be extracted more quickly.
In an oven-proof pan, lay a piece of fish on a bed of onions, fennel or another aromatic. Pour wine to nearly cover the fish, leaving only the skin uncovered. Place the pan under a hot top-heated broiler and cook until the skin is crisp; the exact timing will vary widely depending on the thickness of the fish and other factors. Remove from broiler, insert a digital thermometer and wait until the fish reaches the desired temperature (somewhere between 120 and 130 degrees is often optimal). If the fish does not reach temperature, heat the pan gently on the stove top until it does. The fish will be tender, with crispy skin.posted by AceRock at 12:45 PM on February 25, 2011 [20 favorites]
Why this works: "Evaporative cooling" is at work here. The alcohol in the wine evaporates so rapidly that it cools the wine, keeping it from getting too hot and overcooking the fish. Meanwhile, the broiler crisps the skin to perfection.
explain why the current revolution in cooking is appropriately called “Modernist,” as it is in many ways broadly similar to Modernist revolutions in painting, architecture, literature, and other arts.Whatever the book does in cookery, this bluffly pseudointellectual ("the argument is rather involved"!), totally wrong version of 101-level intellectual/art history means Paul Graham and Stephen Wolfram will have to face a promising rival for the championship title in the category Rich Self-Published Ex-Programmer Blowhard.
The argument is rather involved (that’s why it takes 6,000 words), but the gist of it can be explained relatively simply. In the late 19th and early 20th centuries, most aspects of culture and art were rocked by revolutions in which small groups of young artists joined avant-garde movements that were creating new aesthetics by breaking the old rules. The French Impressionists were perhaps the most famous example. These painters rebelled against the realistic style of painting that was in vogue in their day. Their paintings were initially ridiculed and mocked, but the works ultimately became some of the most widely loved art in the world. Similar revolutions occurred in almost every field of human cultural achievement—with the notable exception of cooking.
The revolution in cooking that began in the mid-1980s is just such a movement. Ferran Adrià, Heston Blumenthal, and a number of other chefs formed an avant-garde that refused to follow many of the old rules and in doing so, created food that challenges us as profoundly as any other kind of art does.
"The revolution in cooking that began in the mid-1980s is just such a movement. Ferran Adrià, Heston Blumenthal, and a number of other chefs formed an avant-garde that refused to follow many of the old rules and in doing so, created food that challenges us as profoundly as any other kind of art does."
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posted by leotrotsky at 10:50 AM on February 25, 2011 [8 favorites]