Hi neurokids, Paris here. While I'm sure that you have already formed an opinion of me due to the massive media coverage of my escapades and foibles, hopefully that won't taint your enjoyment of my science blogging. I am actually a very intelligent student of neuroscience - after all if Blossom can become a neuroscience grad student at UCLA so can I! Neuroscience is sooo hot!
Monday, March 31, 2008
Oui. Non. Oui!
Celebrity guest blogger-
Sunday, March 30, 2008
Liveblogging the making of my first ever phyllo-based dessert
11:40am Ok, so I'm supposed to "scald" the milk. I think I kinda semi-boiled it. Is that going to be a problem? Who knows.
11:45am One of my eggs is stuck at the bottom of the carton and it won't come out, even though the top part of the shell has been broken off. Are they feeding these chickens glue? Was that a special egg for sticky bars? Needless to say, that egg won't make it into my custard.
11:50am Add farina - which, as I now know from my friend in Texas, is not flour but cereal, and thus can be found in the cereal isle, not the baking isle, I guess it's never too late to learn - to scalded milk.
12:00pm Liveblog for 4 minutes only to return to a farina/milk mix that has turned from liquid to a thick oatmeal type disaster - panic in the kitchen!!!!
12:45pm I think I've beaten the custard into submission, literally. Some lumpy oatmealy lumps remain, I'll have to live with that.
12:46pm Prepare to destroy my first ever phyllo. According to Ms. Skoura [1], the secret to using phyllo is the butter. So I'm buttering it up big time!
12:55pm Swearing at the expense of phyllo's mother b/c it came out of the fucking box broken!! !@#$@#$%#%^
1:55pm Phyllo beaten into submission as well, this time very delicately and not at all literally. The second pack was not broken, so I interleaved the broken and non-broken ones, as per Ms. Skoura's advice [1]. Galaktoboureko, configuration 1: sheet, baking in oven. No onto galaktoboureko, configuration 2: turnovers. PS: Am I going to get sick from eating raw phyllo pieces left over from trimming? Who knows.
3:45pm It's all done, peeps! Both configurations have been baked and sizzling syrup has been poured all over them. They look kinda normal, which is reassuring. [Pictures will be posted later.] No idea how they taste yet. I shall now let them get cold and the syrup sit for a while before tasting. The shell tastes syrupy sweet, as it's supposed to. Also, the kitchen has been cleaned and no longer looks like a disaster area. Also, my stomach is still in good shape despite the raw phyllo.
6:35pm Aaaaaand... it tastes good, bitches!
11:45am One of my eggs is stuck at the bottom of the carton and it won't come out, even though the top part of the shell has been broken off. Are they feeding these chickens glue? Was that a special egg for sticky bars? Needless to say, that egg won't make it into my custard.
11:50am Add farina - which, as I now know from my friend in Texas, is not flour but cereal, and thus can be found in the cereal isle, not the baking isle, I guess it's never too late to learn - to scalded milk.
12:00pm Liveblog for 4 minutes only to return to a farina/milk mix that has turned from liquid to a thick oatmeal type disaster - panic in the kitchen!!!!
12:45pm I think I've beaten the custard into submission, literally. Some lumpy oatmealy lumps remain, I'll have to live with that.
12:46pm Prepare to destroy my first ever phyllo. According to Ms. Skoura [1], the secret to using phyllo is the butter. So I'm buttering it up big time!
12:55pm Swearing at the expense of phyllo's mother b/c it came out of the fucking box broken!! !@#$@#$%#%^
1:55pm Phyllo beaten into submission as well, this time very delicately and not at all literally. The second pack was not broken, so I interleaved the broken and non-broken ones, as per Ms. Skoura's advice [1]. Galaktoboureko, configuration 1: sheet, baking in oven. No onto galaktoboureko, configuration 2: turnovers. PS: Am I going to get sick from eating raw phyllo pieces left over from trimming? Who knows.
3:45pm It's all done, peeps! Both configurations have been baked and sizzling syrup has been poured all over them. They look kinda normal, which is reassuring. [Pictures will be posted later.] No idea how they taste yet. I shall now let them get cold and the syrup sit for a while before tasting. The shell tastes syrupy sweet, as it's supposed to. Also, the kitchen has been cleaned and no longer looks like a disaster area. Also, my stomach is still in good shape despite the raw phyllo.
6:35pm Aaaaaand... it tastes good, bitches!
Friday, March 28, 2008
You decide, tragic or hysterical...
Three people are in an elevator: two men, each in wheelchairs and a woman in a business suit. The elevator stops and they leave - first one man, than the woman, then the other man. But, as he leaves, the elevator doors close on his chair. He's decidedly stuck. The first man, who has made it out of the elevator tries to pull on one door, hoping it would open. No luck. As I pass by I see the commotion, and approach to help. It's not until then that I understand the look of confusion on the woman's face. This man is blocking the way in to the elevator, where the door open button is. So, we both reach for the outside-the-elevator-up-button, but it does not budge the doors. How does one get into an elevator, blocked by a man in a wheelchair, to push the door open button and free the stuck man? You want to know how? She climbs up and over the man in the wheel chair to get inside and push the button, freeing all involved. How does one participate in this calamity without laughing hysterically? It takes will-power.
Thursday, March 27, 2008
Brain Lamp
How would you like to work by the light of your brain? Time for Martinoz to invest in a 3D printer.
Via Direct Neural Interface.
Tuesday, March 25, 2008
Martinoz Snack Reviewz: Sucky Bars
I wondered about the their name but it turns out this snack does not suck, tastewise. It just gets stuck on your teeth for long lasting flavor. Suck on the caramel wedged between your teeth for that cavity inducing blast of sweetness.
Taste: 4 out of 5. I reserve the last star for those that can't handle the sweetness. Wimps.
Texture: 5 out of 5. Complicated with many surprising layers. The baker only wishes to be the same.
Taste: 4 out of 5. I reserve the last star for those that can't handle the sweetness. Wimps.
Texture: 5 out of 5. Complicated with many surprising layers. The baker only wishes to be the same.
Thursday, March 20, 2008
NYTimes: Promiscuity rampant in nature
In Most Species, Faithfulness Is a Fantasy
"Assay the kids in a given brood, whether of birds, voles, lesser apes, foxes or any other pair-bonding species, and anywhere from 10 to 70 percent will prove to have been sired by somebody other than the resident male."
"Assay the kids in a given brood, whether of birds, voles, lesser apes, foxes or any other pair-bonding species, and anywhere from 10 to 70 percent will prove to have been sired by somebody other than the resident male."
Tuesday, March 18, 2008
Saturday, March 15, 2008
Friday, March 14, 2008
Adventures in Embarrassment
(5:37:47 PM) Me: so [a female clinical psychiatrist] came to my office because email on her laptop wasn't working properly
(5:38:10 PM) Me: i checked the settings, made a couple of changes and then attempted to send a test message to myself (with her sitting there watching)
(5:38:20 PM) Me: i wanted to type 'test' as the body of the email message
(5:38:40 PM) Me: but as i was reaching for the keyboard from an awkward angle, the letters i typed were inadvertently offset
(5:38:44 PM) Me: i typed "twat"
(5:38:55 PM) Me: whupsee!!!
(5:38:10 PM) Me: i checked the settings, made a couple of changes and then attempted to send a test message to myself (with her sitting there watching)
(5:38:20 PM) Me: i wanted to type 'test' as the body of the email message
(5:38:40 PM) Me: but as i was reaching for the keyboard from an awkward angle, the letters i typed were inadvertently offset
(5:38:44 PM) Me: i typed "twat"
(5:38:55 PM) Me: whupsee!!!
Lunch Reviewz
WFCMS
Taste = 4 stars
Texture = 4 stars
BSSO rating = 4 stars
WFBS = totally unnecessary (and what on earth was it coated with?? something called Parmesan?? wtf?)
WFORC = totally delicious
Taste = 4 stars
Texture = 4 stars
BSSO rating = 4 stars
WFBS = totally unnecessary (and what on earth was it coated with?? something called Parmesan?? wtf?)
WFORC = totally delicious
Thursday, March 13, 2008
Wednesday, March 12, 2008
Tuesday, March 11, 2008
Martinoz mini-burger reviews: Lucky's Lounge
I'm salivating just by thinking about how good those mini-burgers are. "Mini" is not very accurate though. Three of them make more than one full-size burger. The band was good, too.
Rate my mini-burgers: 5/5.
Rate my mini-burgers: 5/5.
Friday, March 07, 2008
Martinoz movie reviews: Delicatessen
Tuesday, March 04, 2008
neuromarketing on NPR today
On the program "Here and Now" (streaming on WBUR right now) there's an interesting segment on neuromarketing - using functional analysis of attention, interest, etc. in EEG and fMRI, advertisers are determining what we pay attention to and eventually buy.
Check out the guest's blog here:
Neuro-Marketing blog
Pretty interesting stuff.
Check out the guest's blog here:
Neuro-Marketing blog
Pretty interesting stuff.
Monday, March 03, 2008
Subscribe to:
Posts (Atom)

