More Food Controls

Today I cooked a piece of commercial bacon and a piece of pastured bacon together, for about the same length, without turning the thinner commercial piece into solid crisp. I couldn't tell that much difference that wasn't due to thickness (tested by doubling up fragments of commercial), actually.

Also did a commercial egg and free-range egg together (in the bacon fat). Unlike the organic vs. free-range egg test, I could clearly see the free-range yolk as being more orange. In the cooked state (sunny side up) I couldn't tell a difference between the whites, but the free-range yolk had an even bigger orange contrast (maybe the commercial got paler?) and a much richer taste.

Hmm. I suppose if a lot of the taste difference is in the fats, then cooking bacons together may confound things, as the melting fats blend.

Broccoli results were inconclusive; I don't think the plants were even from the same stages of growth.

From Athens to Zen

So, I thought I was well-informed in history...

My idea of ancient history has always been fairly compartmentalized. Mediterranean stuff over hear, India over there, China over *there*. Some India-China crosstalk, and Alexander marching to India, but no big deal. Of course there was trade in silk and spices, but not *ideas*, right? Well, apart from Hindu numerals turning into Arabic numerals. Nestorian Christians ended up in China but I didn't know of their mattering. (I still don't.) Nothing like Japanese gods being based on Greek ones, say.

( But no! )