Previously I showed how to make the world’s simplest soufflé. ( Here I demonstrate how small changes can lead to a significant improvement in the final product. Prep time: 5 minutes Cooking time: 10 minutes

This is the world’s simplest soufflé. It is not the world’s best, but it is the simplest. How simple is it? The only ingredient is one egg. In this video I will demonstrate making this soufflé, and will

In this video I discuss Price’s law and the problems of generalizing it beyond its initial scope. To summarize this video: Price’s law tells us that in a given scientific field, half of the papers in the

For those of us that like working in the kitchen, understanding our tools is critical. In this post I discuss the basic anatomy of a garbage disposal, and the methods used to disassemble the system to

As I said, I’m trying to become less camera shy, putting out videos regardless their being perfectly polished. I woke up yesterday and made this vlog. To summarize the content of the vlog: There will be

This is the final post of three showing the production of pastirma. In this video I taste the final product over the course of 4-5 weeks and comment on the production and final product. The final weight

This is the second video of three showing the production of pastirma. In the first video I trimmed the meat and prepared it for salt curing. In this video I take you through the process of salt curing,

This is the first video of three showing the production of pastirma, a salted spiced meat from the middle east, originating from Turkey. I made up this recipe as a composite of multiple recipes found online.

In March 2018 I began video logging. Between this post, and my most recent ( I made a series of vlog posts that got "stuck in editing". I'm hoping to have gotten past that mental block now, but

I started video logging in March -- ok, so I've only posted 1 video to YouTube -- but I'm now trying to restart. I've found myself stuck in "editing mode" of multiple videos and haven't been

I was having a conversation with @somethingsubtle here: and I think I came across an important idea. I'm going to refine this some later, but for now, I want to simply get it posted to discuss it with

I have a fairly reasonable education regarding computers, software, networks, and mathematics; however, I am completely new to Steemit and cryptocurrency. I thought it would be insightful to document the

I just wanted to give you a brief update. Today I'm attending the 233rd. meeting of the Electrochemical Society in Seattle, WA.  I'm giving a talk titled “Modeling Glassy Electrolytes for All-Solid-State

There seems to be something wrong with DTube, as it is currently envisioned, therefore I will be linking videos from YouTube. Frankly, I’m not a huge fan of YouTube’s model, which is why I originally began

My name is Scott Beckman, and I am a philomath, a lover of learning. I have the good fortune of having a career that allows me to pursue this love full time, as a professor of engineering. I intend to