Among its other virtues (including testing whether a stock that was made with the addition of lye, which was subsequently neutralized by the addition of hydrochloric acid (bonus: the reaction produces table salt) was safe to eat by eaing some), a recent post on low-temperature cooking contains the sentences "I verified this phenomenon by paying five bucks to drink a cup of cooking water from a New York City hot dog vendor" and "After hundreds of hot dogs were cooked in it, it is in equilibrium with the meat". Isn't that—being in equilibrium with the meat—in a way, at least, the goal of many Hellenistic philosophical schools?
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Wow, you aren't kidding. Well written and full of crazy goodness.
Posted by: rone | June 02, 2010 at 01:22 AM