Tuesday, February 5, 2013

What Causes Temporary Ringing in one Ear?

Unilateral tinnitus (a ringing in one ear only) that doesn't go away is probably something you should talk to an audiologist about. Occassional ringing in one ear is normal and harmless.

To understand why it happens, you need to know a bit about how the ear turns vibration (from sound) into electrical signals in the brain (that you hear). The mammalian cochlea has two types of sensory hair cell - inner hair cells and outer hair cells - which convert movement into an electrical signal. When a sound arrives at your ear, the pressure fluctuations in our inner ear fluids vibrate a long, spiral trampoline-like structure called the basilar membrane. Movement of this membrane is detected by the inner hair cells (which sit on top of it), and they in turn send signals to the brain via the auditory nerve.

However, the whole structure is suspended in the salty water of the inner ear, which reduces its ability to move in response to sound (if you've ever tried to run in water you'll know that it's more difficult than running in air - there's much more friction due to the viscosity of the water). That's where the outer hair cells come in. Like the inner hair cells, they also detect movement of the basilar membrane (called "mechanoelectrical transduction"), but unlike the inner hair cells they are also capable of vibrating themselves ("electromechanical transduction").

Rather than send lots of signals to the brain, their job is to contract and expand in time with the vibration they detect, thereby cancelling-out the friction. This increases the size of the vibration by a factor of 100-1000 (like being on a swing and kicking your legs at just the right time) and this improves your hearing sensitivity by between 40 - 60 dB, particularly in the high frequencies.

Putting energy back into this vibration is called "positive feedback". In this case, it's actually "saturation feedback" because it's nonlinear - the process amplifies very quiet sounds much more than loud ones. Usually it works pretty well and everybody's happy, but being a biological system, things aren't perfect.

Occasionally the gain (amplification level) of one or more outer hair cells will become a bit too high and the system will burst into spontaneous oscillation. This may be audible to us as a sudden-onset ringing tinnitus in one ear.

And being a biological system, there are various homestatic control mechanisms (negative feedback loops) that exist to fix the problem and get rid of the oscillation. These include various efferent nerves from the brain whose job it is to tell the hair cells and/or auditory nerve to turn it down a bit. It takes them about 30 seconds for this loop to get into gear and send the messages that suppress the ringing, over which time the tinnitus percept slowly fades away.

It often sounds like it's accompanied by a slight reduction in hearing sensitivity (like the background static noise we hear suddenly gets quieter), and a feeling of fullness in that ear, but it's usually back to normal in about a minute.

It's a tightrope really - you want the ear's gain turned up high enough to maximize your hearing, but not so high as to cause spontaneous oscillations. Frankly, it's a tribute to these regulatory mechanisms that it doesn't happen more often.

Monday, February 4, 2013

Guide to Using Herbs in Cooking

Tarragon and chervil are soft herbs, meaning you only use then at the end of cooking, or don't even cook them at all. They are two of the four part "fines herbes". Add chive batons and picked parsley for the complete set. Do not chop them, except for the chives.

Toss fine herbes with salads, haricot verts and other fresh beans, chickpeas, lentils, potatoes, sunchokes, artichokes... the list goes on. If you are going to use them for something served hot, toss the herbs in at the very last moment. If you don't want to buy more herbs, just leave the parsley and chives out, that's just fine.

Tarragon pairs well with assertive flavors, being one itself, so things like artichoke, corn, lentils, citrus, eggs, fennel, mustard and vinegars. Does well with potatoes too. Also, essential for making your own béarnaise/hollandaise sauce, which pairs especially well with artichokes, and of course, eggs.

Chervil is quiet, and is more of a supporting player. Pairs excellently with potatoes, cream based soups, and does well with eggs, fennel and carrots. Consider a vichyssoise, super easy, very cheap, and will both look and taste great with garnishes of picked chervil atop.

Thyme, rosemary and sage. Classic herbs for meat. These are very savory, but can be used for many different preparations. Thyme as rosemary are complimentary, and can be used together to create super flavorful dishes.

Thyme is probably the most useful cooking herb there is. It is piney fresh, but even a few seconds of cooking will release an incredible amount of aroma, similar to rosemary. If you want it to add complexity to a dish, add it early on in the cooking. if you want it an upfront flavor and aroma, add it at the end, right before you bring it to the table. Almost all stews or stocks have thyme as an integral flavoring. Anything roasted, potatoes, tomatoes, vegetarian chowder, beans, carrots, corn, honey, and mushrooms and onions especially.

Try a French Onion and Mushroom soup, replace beef stock with vegetable stock. Caramelize the onions well and brown the mushrooms before adding them. Use some sherry and sherry vinegar, or hard apple cider and cider vinegar, and of course lots of thyme. Don't forget the gruyere and toast!

Rosemary is a heavy-hitter, so go light on her. Use in the same way as thyme, early for melding the flavor and adding complexity, later for in-your-face rosemary. Potatoes, polenta, beans, tomatoes, garlic, lemon, onions, cabbage. Grilled vegetables with a compound butter of rosemary and lemon is an idea. Or polenta with rosemary and Parmesan cheese. Or pan-roasted cauliflower/Brussels sprouts/fennel/parsnips with rosemary, garlic, lemon and white wine with chili flakes. Or a white bean cassoulet along with thyme and sage.

Sage needs to be used later in the cooking process, or it will lose its flavor and aroma. Works well with pasta and nuts, traditionally but not limited to walnuts. Beans, cheese, corn, winter squash, onions and garlic, mushrooms, butter, potatoes, tomatoes. The leaves of sage are good fried in butter and used as a garnish. A classic pairing, try a winter squash soup with fried sage leaves as a garnish.

Tuesday, January 29, 2013

You don't Need a Plan

You're jsut out of high school, or maybe starting college, or even getting close to finishing college. Right at the cusp; 18, 19, maybe your early 20s.

That's a really scary age.

All of a sudden you're trying to define your life. You're starting to realize your choices affect your future. People are starting to ask you what your plan is. When they do, remember that those people asking about your "plan" are projecting their own feelings of what they should have done at your age onto you because chances are they didn't know what they were doing at that age either.

One of the common problems is so many people think they need to find their "calling". Like there is one particular thing they'll find that will be heralded by the trumpets of angels and they will suddenly have complete clarity of purpose. They focus so much on this myth that tthey miss opportunity after opportunity becasue each one doesn't quite fit their romantic notion of how their life is going to play out. Their tunnel vision blinds them to possibilities and they end up old and filled with regret, incorrectly thinking that things would have been different if they had a plan.

Life is an interesting adventure where we get to run around doing and learning new things on a really neat planet for a while before we turn back into dirt. Keep your mind open to whatever opportunities present themselves and be willing to work for them. It doesn't have to light your soul on fire, but the very act of working hard to succeed at anything will make you confident, happy, and better able to take advantage of other opportunities in the future.

You probably won't get a career related to what you study as an undergraduate. You probably won't have the same career at forty that you had at twenty-five. The only thing you're developing right now that will really determine your future is your work ethic and your character, and even then you have your whole life to develop that.

One piece of specific advice I wish someone had told me: apply for internships. Seriously. The worst thing that happens is that you spend a short period of time doing something that you don't like for twenty hours a week. The best thing that happens is that you find something that inspires you and have a much better chance of landing a job in the field (or with the company) after college. Either way, you get valuable experience and a better understanding of what you like to do.

Just be willing to work hard at whatever comes your way, focus on doing what is in front of you well, and everything will work out.

Monday, January 28, 2013

Fitness Related Sub-Reddits

Major subreddits for muscle gain
  • /r/fitness has muscle gain stuff. But the signal-to-noise ratio is terrible -- a lot of hivemind and blind-leading-the-blind. Summary: Starting Strength, Squatz, Oatz.
  • /r/gainit is all about gaining... weight. Muscle is included, but a lot focuses on "bulking and cutting". Hivemind out the wazoo. Summary: GOMAD, Eat Moar, "I fart a lot".
  • /r/bodybuilding is where people go when they figure out that /r/fitness and /r/gainit don't know what they're talking about. Summary: Arnold, guys in posing suits, diet/routine/pose critiques
  • /r/xxfitness is just for women. I assume it would be good for you, and not for me.
  • /r/BTFC the Body Transformation Fitness Challenge has lots of pics of overweight people, some of whom actually lose weight! Summary: "[UPDATE] I fell off the wagon again"
  • /r/weightroom is about education focused on the act of lifting things. Summary: "Form check my Squat", advanced routines, equipment discussions.
  • /r/AdvancedFitness is all over the map, but at least it doesn't have basic questions. Summary: "Check out this obscure article."
  • /r/swoleacceptance sometimes tells tongue-in-cheek stories of 'swolestation' in which muscular people are groped without their consent. But it is going through an identity crisis: is it mocking /r/bodyacceptance? is it real stories of swolestation? is it where muscular people act superior? Summary: Brodinism, stories of swolehate, otterhate.
  • /r/leangains is not what it sounds like. It's about the intermittent fasting (IF) approach to weightlifting. Summary: hungry people talking about food.
  • /r/progresspics mostly shows fat people getting less fat. Summary: DYEL attitude, "Sorry, no before pic", occasional inspiration
Very specific/smaller subreddits
Food
Pics of muscular women
Losing weight/getting in shape
Specific Sports
Circlejerks

Friday, January 25, 2013

Best Pankcake Recipe

Best pancakes are from scratch. Memorize this (notice all the 1's):
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tspn sugar or maple syrup or chocolate chips (optional)
  • 1 egg
  • 1 cup milk (or a little less: enough so that the batter becomes the consistency of pancake batter)
  • 1 tablespoon melted butter (optional)
Memorize and the EXPERIMENT.

Over-ripe bananas? Add 'em. Dates? Walnuts? Orange zest? Add.

Add butter to the batter, drizzle with chocolate syrup (you think it's any worse for you than maple?), try a little wheat flour, use no sugar but add corn kernals, bacon squares, whatever.

It's just wheat, really, which is basically the foundation of society because it is so versatile and delicious.

Recipe adapted from Mark Bitman.

Choosing a Waffle Iron

Alright, there are a few different directions you can take on this, so I'll give you a quick overview of the myriad of options that lay ahead of you.

First off, you can't go wrong with the "cheap but good" route. The best waffle iron (This is the term I will be using henceforth to refer to these products as a whole, as only peasants refer to them as "waffle makers." I mean no offense by this, friend. My aim is to educate, not insult. Be warned that many companies refer to their waffle irons as waffle makers, and this is only to attempt to reach a wider audience. Those in the know call them by their proper names.).

In this category would probably be the Proctor-Silex 26500Y. It's relatively compact, has a "ready" indicator light, and it's dead simple to use, even if that reflects a lack of advanced features. Its only big detractor is the somewhat unattractive exterior.

Another option is the Cuisinart WMR-CA. It loses credibility in my book for using the "commoner" name, although Cuisinart is a decent brand. You can't beat a 3-year warranty, and the stainless steel housing is attractive to say the least.

The Oster CKSTWF2000 is the cheapest of the bunch, and the build quality feels like it, but it still makes good waffles. It's got an adjustable temperature wheel so you can make delicious light and fluffy waffles for yourself and then make them overly crispy for your friend who crashed on your couch without asking first.

Next, there are advanced waffle irons. These usually have additional features, better build quality, and are usually more aesthetically pleasing (Though you'll see from my examples, the latter isn't always the case), but the price is often higher to account for the additional features.

First up here is the West Bend 6201. It has an interesting rotating mechanism to cook both sides more evenly. The engineers behind this iron had the forethought to include a drip tray, ensuring your counters do not get covered in waffle batter.

The Presto 03510 FlipSide follows the same logic of allowing you to flip your waffles, but also includes an LED countdown timer, allowing you to make waffles exactly to your liking. Also, I recognize this is subjective, but I prefer the flip motion of this to the West Bend, it feels more substantial; I'm taking a bigger part in making supreme waffles rather than changing the channel on an old television set. The downside to this iron is that it does not include a drip tray, and the design doesn't easily allow for one, either.

Waring makes a restaurant-grade iron, the Waring Pro WWM450PC, which rotates and gives you the browning control of some others, but also offers an audio signal to alert you when it is ready.

Cuisinart's WAF-100 has the added benefit of cooking four waffles at one time, though they are only 4" square, so I'm not sure if the size tradeoff is worth the additional waffle production. It does have a locking lid, which is helpful at keeping little ones from stealing your breakfast treats. It is very easy to keep neat when not in use, with integrated cord storage.

The Proctor-Silex 26050 similarly cooks four at once, although I'm hesitant to recommend this product to anyone as it markets itself as a "family size" waffle iron. This is incredibly misleading, as four 4" x 4 1/2" waffles are not likely to feed most families. It also does not have any additional controls to perfect the cooking temperature, although the apparent strawberry ice cream in the product image looks delicious and has kept me from striking this iron from the list completely.

Rising higher in price, we find ourselves looking at luxury waffle irons. These may not actually make waffles that taste any better than those in the previous group, but they certainly lets you look people in the eye and say "I care enough about waffles to spend $180 on a waffle iron." Sometimes they have even more advanced features for the additional money, although that isn't always the case.

The Calphalon HE400WM is a great entry in this category. It makes four waffles at a time, has temperature control, LED indicators, a ready chime (which screams "luxury"), and has a 60-minute automatic shutoff. This is personal opinion coming through again, but I think it's a really nice looking waffle iron to boot, maybe the nicest looking iron out there.

Waring's WMK600 lets you make two nice big waffles at once, also letting you rotate to cook them evenly. It has a rotary thermostat along with a browning control knob, multiple audio tones, and LEDs that separately inform you of the iron heating and being ready to accept batter. It's somewhat of an eyesore, but doubling your waffle production is nothing to scoff at.

Another respectable option is the KitchenAid Pro Line Series Waffle Baker. It rotates to craft two gorgeous waffles simultaneously and has a backlit display to provide important info. KitchenAid is a big player in quality kitchen appliances, and this is no exception. Of all the options for rotating waffle irons, I think KitchenAid's offering is the most visually pleasing. It's not easy to build something with this functionality that isn't offensive to the eyes, but they have managed to accomplish this, and kudos to them for doing so.

The last entry in the luxury category is the Chef's Choice M850 Taste-Texture Select. This baby can pump out four waffles in anywhere from 90 to 120 seconds. It has texture adjustments, allowing you to pair the perfect taste with the perfect texture. It lets you independently adjust baking time and temperature for the four waffles, which makes it perfect if your wife likes them a little fluffier or crispier than you do. It renders all the "rotating" nonsense the other irons have useless via specially engineered plate design for even batter and temperature distribution. It has a "waffle ready" beeper (of course), and instant temperature recovery. There's an overflow channel that makes it easy to clean up excess batter, and a built in cord storage compartment, making it easier to put away when you're done (if the thing ever leaves your counter, that is). There's an automatic countdown timer, a sleep mode, and one of the fastest heat-up times out there. If you want one recommendation, this would be it. It's pricey, but worth every penny to a true waffle connoisseur.

The final category I hesitate to detail because quality usually suffers heavily, but their existence can't be ignored: Novelty waffle irons.

One of these that wouldn't be a terrible choice is the Chef's Choice 830 WafflePro. It makes fairly decent heart shaped waffles. Since it is for your wife, and Valentine's Day is coming up, this might be a good choice. There's honestly nothing more romantic than waffles, and the heart shapes are sure to make your wife swoon.

Babycakes has another option for the romantic waffle chef, the Babycakes WM-42SS. It lets you cook waffles that are on popsicle sticks, which I'm vehemently against. It's incredible awkward to eat from a popsicle stick horizontally, but if you hold the stick vertically, any delicious goodness held in the valleys of the waffle will drip and fall out.

For those obsessed with making everything smaller, the Smart Planet MWM-1 makes five mini-waffles at a time. I really just see this as a waste of real estate that could be cooking waffles. I cannot comment on the taste.

There are a few novelty waffle makers that have sillier shapes, which usually further affect the taste, so buyer beware, but I'll list then anyway.

There are two main offerings from Disney, the Disney DCM-1 that makes waffles in the shape of Mickey's head, and the Disney DP-1, which makes a circle that has the word "Princess" with a crown/tiara underneath. I'd recommend that everyone stay far away from the second Disney iron, as that will provide a texture that is almost nothing like the waffles that we know and love. Mickey is preferred, although I'd still recommend something more traditional.

Another option that I know very little about is Waffle Zoo. I have never used this waffle iron, so I can only go off of what our customer review states, but this is apparently the "worst waffle maker ever." If fun animal shapes are a requirement in your waffles, I'd hesitantly recommend the Bella Cucina 13467. It has two stars instead of one, and replaces the giraffe with a clown. The reviews aren't much better, but they are better nonetheless.

Really, though, I'd stay away from novelty waffle irons entirely.

source

Thursday, January 24, 2013

How to buy from Silk Road

  1. Download and install the Tor Browser Bundle.
  2. Go to the Silk Road (SR) at http://silkroadvb5piz3r.onion/ using the Tor Browser. This may take a few minutes depending on your connection. If you fail to connect just refresh the page and try again.
  3. Create a SR account.
  4. Go to your account page within SR and make note of the bitcoin address associated with your account. Your bitcoin address stores your bitcoins. Bitcoins are the currency used on SR. I'll explain how to get bitcoins shortly.
  5. Go to the settings page within SR (http://silkroadvb5piz3r.onion/silkroad/settings) and select the "display prices in Dollars" option. Save by clicking "Update Profile".
  6. Browse SR for what you're looking to buy. At the top of the page check the "Domestic only" box. This will filter your selection down to the safest listings.
  7. Add the item you want to your cart. Make note of the shopping cart's total cost (don't forget shipping cost).
  8. Go to https://www.bitinstant.com/. You will use this website to send bitcoins to your account.
  9. Select pay to bitcoin address and enter your info. You can use fake info if you want for added security, but it's not really necessary. Make sure you send enough to cover the total cost of your shopping cart. Make sure you take into account any shipping cost and the 4% service charge from BitInstant. You might want to add a few dollars just to make sure you're covered.
  10. Follow BitInstant's instructions for sending the money to your bitcoin/SR account. This usually involves going to a CVS or similar location and using the MoneyGram payment service there. BitInstant does a good job of walking you through this step. You should receive a confirmation email within 10 minutes of making the payment.
  11. Wait for the bitcoins to transfer your SR account. This can take up to a few hours.
  12. Once the bitcoins are in your account you can place your order.
  13. Enter your name and address in the specified box on the checkout page. Don't use a fake name. Some sellers want this info encrypted, others don't care. Encryption is a bit more complicated than the rest of this guide, but I can walk through that in an edit if people want.
  14. Enter your PIN and place the order. You're done! Whatever you ordered is on the way.
  15. Once you receive your order make sure to finalize it on SR and send positive feedback to the seller.