Welcome!

Welcome to my kitchen and laboratory adventures. I am an MD/PhD student who enjoys the freedom of experimenting with flavours and textures  without the microlitre precision that characterizes my benchwork.

It is difficult to disguise the result of a kitchen experiment as something that it is not (sauces and condiments aside!) If the raisins don't work so well with the rest of the mix, you can't pick them all out. With scientific data, because we present the report and not the product itself, there is an extra level at which it is tempting to edit out the raisins. I like to consider questions related to objectivity in science, and the epistemological consequences of the way we fund and carry out experiments. For some of these reflections, check "The Laboratory."

For recipes, check "The Bakery." These are bound to be far more useful.