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Jeremy Cherfas

This:

For all the talk about how the internet isn’t as interesting as in the “Good Old Days”, there are so many places I would happily spend time reading and contributing to if each day was at least twice as long. So many chats, so many forums, so many blogs, so much social media.

Jeremy Cherfas

Thanks, Ton, for your post linking to Alan Levine's Google-taming post. With your guidance, it was easy to knock up a few Alfred workflows. I should note, too, that DuckDuckGo has a !bangsearch for !flickrcc (which gives slightly different results, because it uses a different CC code) and possibly others

Jeremy Cherfas

Great insights into the botany of the pine nut via @BitKblog. The botany would be the same for Araucaria araucana seeds, but I wonder why they aren't marketed -- too rare? -- or how the flavour profile compares.

https://botanistinthekitchen.blog/2021/12/19/the-adoration-of-the-pine-nut/

Jeremy Cherfas

Chuffed to learn that @scotlandbread won @bbcfoodprog award for Food Innovation. If I were in Scotland, I'd be sourcing from Flour to the People. Instead, I gave a donation to the crowdfunder campaign at https://crowdfunder.co.uk/scotlandthebread

Jeremy Cherfas

Eat This Newsletter 171 is out, with Canadian chickens, proletarian food systems, sweetness and dark, and a tribute to NI Vavilov. All connected, even if somewhat tenuously. Read it at https://buttondown.email/jeremycherfas/archive/eat-this-newsletter-171-proletarian/

Jeremy Cherfas

Relaxing with a peppermint tea and some Lester Young, having put tomorrow’s Eat This Newsletter to bed, or whatever one does in this digital age.

Jeremy Cherfas

TFW you forget to Start a Workout when you start a workout -- and you feel somehow you‘ve cheated yourself even tough, of course, you haven‘t.

Jeremy Cherfas

We saw The French Dispatch this afternoon and it was a total delight, if you are into that kind of thing. Want to watch it again immediately as there were so many visual treats that went flying by. Probably not for everyone, but for me a solid 5/5.

Jeremy Cherfas

Why butter chicken, why not tomato chicken? @KanjiSuch explains:

If I had to guess, it would be that butter makes it sound fancier and nicer than just saying tomato chicken, because tomatoes are in many other chicken dishes, too.

From the transcript, now available.

Jeremy Cherfas

There is, in my mind at least, some confusion between discoverability and promotion. That is, I want people to be able to find my podcast, which means I both need to promote it where the ears are and, if possible, make sure the ears can find it.