The Scant Scholar

Why are these words the same? One meaning the liquid climbing up the side of the glass (see: capillary action) and one meaning the thin ligament (tendon? membrane?) in the human knee.

Future rabbit holes: fluid vs liquid; laws and mechanics classes in physics; math and physics (a continuum operates outside of a coordinate system, lots of interesting math there to explore in terms of geometry as well as force calculations); wtf is skin care and how to active ingredients work?

Choosing the right potato for your recipe is largely based on density - the ratio of moisture to starch. And, surprise of surprises, I learned more about amylopectin! Potatos have two starches - amylose and amylopectin. Amylose is structured in long chains that break down as they cook. Amylopectin has a branched structure that holds firm. So, russetts are denser - more starch to moisture ratio - but have more amylose, so they break down during cooking and absorb more moisture over time. The opposite for red bliss potatoes. And my favorites - Yukon golds - are right in the middle!

I’ve been looking for this video my whole culinary life.

I learned the word -amlopectin- the sticky starch that covers rice in varying intensities depending on the variety.

There seems to be a cup, like the US Open Cup, that is open to pro, semi-pro and amateur clubs, but it functions as the championship? More on that later.