January 24th, 2006


Scrambled eggs, update.

A couple of weeks ago, I posted a description of how I make scrambled eggs, going from memory on the proportions. Some discussion of the quantities of cheese and milk I add ensued, and I became a bit uncertain about whether I was actually estimating them at all correctly.

So, when I was cooking some eggs for lunch just now, I put the bowl on top of the kitchen scale while I was mixing things up, and can thus report the following proportions:
  • 3 medium eggs: 5.6 oz
  • Splash of 2% milk: 0.3 oz
  • Sharp cheddar cheese: 1.0 oz
  • Salt and pepper: negligible
So, it looks like my estimate of the amount of milk (1 part in 6) was high by a factor of three or so, though a little more milk wouldn't have hurt. My estimate of the amount of cheese (1 part in 4) was also a bit too high, though not quite so far off. I would also say that just a touch less cheese would probably be optimal -- maybe 0.8 oz or so. These were quite good, but perhaps slightly cheesier than they should be.
  • Current Mood
    happy scientific

Notes from a Knuthian seminar.

A week or so ago, I went to a sort-of seminar by Don Knuth, which was given partly in honor of his 68th birthday. The title of the seminar was "All Questions Answered" -- which, as he said, was a continuation of a tradition that he had started with some of the classes he taught, in which he would use the last session of the class to answer questions from students on any topic except "religion, politics, or 'What's on the final exam?'"

During the seminar, I took a few notes, and as the piece of paper that they're on is liable to get lost and the notes will become increasingly more cryptic, I figured I'd transcribe them here in a bit clearer fashion. They're probably still cryptic; feel free to ask questions.

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