Welcome! I simulated black hole and neutron star mergers for my physics PhD at WSU. These days I do a lot of work with AI and data science and contribute to the world through free software.
I am also a professional chef with a love for seafood, sauces, soups and organic produce. There’s a little more info about me in my bio, my resumé page, and on google scholar and the arXiv. You can also check out my recipes and farmer’s market menus on this site.
A live protein calculator prototype for common high protein food sources.
Using the Epley formula, and others, for estimating an effective pathway through plateaus
I talk about three mediums that capture the art of the lost and found
Chefs work with a wide variety of different sugars and syrups. A small bit of sweetness in a savory dish can bring balance just as well as salt or acid do to sweet dishes. Sometimes this can be accomplished via onion, carrot or tomato in a rich sauce, or via tree fruits, berries or wine in an aromatic one. Sweetness is a part of the flavor balancing equation. Sugar is energy dense. It stores well. It is the second fastest “macro” metabolized by our bodies. Like the fastest (alcohol), we associate its taste with peak ripeness since it expresses itself in fruit through juiciness which elicits immediate opportunity modes within our survival brain. ...
This tool allows you to explore the flavor network, a social graph for flavor profiles. The network is based on the Flavor Bible and soon the companion book What to Drink with What You Eat.
Les Miserables is one of my favorite books. I read most of the original translation on a train ride to Portland, OR from Chicago, IL back in 2008 and enjoyed the remainder on the return trip back East. It taught me compassion: when Valjean places the coin in Cosette’s shoe. Father Christmas always misses her. There was an earlier passage of a man stepping on a coin in front of her, while she swept dressed in rags. ...