At a recent Ignite San Diego session — where you get 20 slides and five minutes — presenter Scott Cole described his systematic evaluation of the burritos of San Diego using ten dimensions of awesomeness.
Hey, Fat Chick making the “Mexican Salsa,” aka pico de gallo: You’re double dipping!
FYI, Google translates the Chinese this way:
- 肥野廚房 = Fertilizer wild kitchen
- 墨西哥莎莎醬食譜 = Mexican Salsa Recipe
The New York Times was in Paris in 2006 and video’d an editorial meeting at Charlie Hebdo magazine, as the staff brain-stormed a special Mohammed issue.
Cheech Marin stopped by Amoeba Music in Hollywood to reveal the stash in his bag.
Previously, Lalo Alcaraz shared his music with Amoeba:
POCHO Jefe-in-Chief Lalo Alcaraz not only draws and writes stuff but he has admitted to occasional episodes of skanking, and, yes, even moshing. In this video for the Amoeba Music chain, openly-Latino Alcaraz talks about his love for classic ska, vintage mambo and soul music.
Cilantro is a key ingredient in Mexican cooking. The herb flavors Thai and Indian and Middle Eastern food too. But some people just can’t stand it and insist it smells/tastes like soap and looks “green as old vomit.”
You people — it’s OK. You can come out of the comida closet now. You were born this way.
A genetic survey of nearly 30,000 people posted to the preprint server arXiv.org this week has identified two genetic variants linked to perception of coriander, the most common of which is in a gene involved in sensing smells. Two unpublished studies also link several other variants in genes involved in taste and smell to the preference.