Kate Zwaard

I got a lot out of page 18, if you can't tell. And now, a short break while I sing Mariah Carey's "Emulsions," one of the best food science songs ever written

Pasteurization (heating the milk to destroy harmful bacteria) destroys some of the proteins that can connect the fat globules, so pasteurized and non-homogenized milk will cream slower and have more integrated layers (pg. 18)

In fresh milk, some fat will migrate to the top, a process called "creaming," where the top of the milk has more fat in it than the bottom of the milk. Homogenization makes the fat globules much smaller to prevent this separation. (pg 18)

Milk is an emulsion (a mixture of things that don't usually mix, like oil & water). Liquid fat is less dense than water, so you would expect the fat in milk to rise to the top & separate, but the fat in milk exists in little globules, which allows it to remain together. (pg 18)

Most bacteria have a hard time processing lactose, too, but that's good news! It gives lactobacilli a head start -- they outcompete harmful bacteria. They create lactic acid as a byproduct, which acidifies the milk, making it less hospitable for other microorganisms. (pg 18)

About half of the calories in milk come from lactose, which is comprised of two linked-together sugars: glucose and galactose. Lactase (the enzyme lactose tolerators can make) breaks them apart into those two molecules, which people can easily digest. (pg. 17)

Most humans cannot process lactose after infancy. The genetic change that lactose toleration possible tends to concentrate in cold-weather countries (particularly northern Europe) where milk products helped survival in the winter. (pg 14)

All mammals produce milk, so why do we cultivate only a few species (cows, goat, sheep) for dairy? Ruminants turn food that we can't eat (grass, leaves, etc) into food we can. AND they don't compete with us for food. (pg. 9)

But then who will slowly occupy the left lane of the Turnpike?https://twitter.com/NJGov/status/1377695487889903619 …

It's weird how many of the hand-crafted pieces on @Etsy I can also find on http://Wish.com 

This is such a great example of how everything you think is straightforward and simple only appears that way because either A) you only see a small slice of it or B) people have spent a lot of time and money making it look that wayhttps://twitter.com/simonw/status/1377086245356982274 …

Intermezzo. Chef has informed me she will need the stove for the final dish and needs the help of an “assistant”

Course 6: “Honey banana” A banana with honey drizzled over it. Chef turns on its head our assumptions for a multi-course meal by serving a series of sweet items in anticipation of a savory finale 10/10

Course 5: Entremets. Chef serves a warm cup of water graced with honey and lemon to settle the palace. 10/10