Serious Eats - seriouseats.com

I really like deep fried cauliflower. And my local place has this pizza with gorgonzola that is good.

The hangover food is veggie lo mein. I don't really know why.

@Doctrine:

Thanks for picking a paper that isn't biological, is 4 years old, and from a journal with an impact factor of 2.3!

Maybe you would be interested in something more relevant, informative and recent (Impact factor of 4):
Lactose digestion and the evolutionary genetics of lactase persistence. Human Genetics, 2009, Jan; 124(6): 579-91

It has been known for some 40 years that lactase production persists into adult life in some people but not in others. However, the mechanism and evolutionary significance of this variation have proved more elusive, and continue to excite the interest of investigators from different disciplines. This genetically determined trait differs in frequency worldwide and is due to cis-acting polymorphism of regulation of lactase gene expression. A single nucleotide polymorphism located 13.9 kb upstream from the lactase gene (C-13910 > T) was proposed to be the cause, and the -13910*T allele, which is widespread in Europe was found to be located on a very extended haplotype of 500 kb or more. The long region of haplotype conservation reflects a recent origin, and this, together with high frequencies, is evidence of positive selection, but also means that -13910*T might be an associated marker, rather than being causal of lactase persistence itself. Doubt about function was increased when it was shown that the original SNP did not account for lactase persistence in most African populations. However, the recent discovery that there are several other SNPs associated with lactase persistence in close proximity (within 100 bp), and that they all reside in a piece of sequence that has enhancer function in vitro, does suggest that they may each be functional, and their occurrence on different haplotype backgrounds shows that several independent mutations led to lactase persistence. Here we provide access to a database of worldwide distributions of lactase persistence and of the C-13910*T allele, as well as reviewing lactase molecular and population genetics and the role of selection in determining present day distributions of the lactase persistence phenotype.

Your paper, on the other hand, is trying to demonstrate the genetic difference based upon geography. I don't care how the mutations came to be, my point was that they exist.
Globalization, one of the points that this site takes joy in, is what propagates the mutation. People, thru random mating, are getting copies of whatever culturally-related polymorphism their parents had. So instead of having 1 or 2 mutations, we might have 3 or 4, thus cementing the lactose intolerance in the population.

Still like milk. Still don't think that it's necessary for me (although now I might want to check my SNPs). Still think you were rude in your original comment.

Quit giving your cashiers a script. I can predictably mouth the words that the cashier is going to ask me.

Also, make more challah.

And I LIKE the raw onion.

@cdp1223: I'm in pittsburgh, I finished my PhD from Pitt last year!

I use Sodium Butyrate in the lab...it smells so bad and permeates everything, that you must wear gloves when handling the tube.

We have an auxiliary label on the tube: Yak butter.

I think that the long hair makes him look like Christopher Kimball....but I still love him. Hubby teases me that we must be related somehow, because I am a mac geek, video editing, food obsessing, scientist.

As a Phd holding scientist, his show doesn't irk me. I watched 15 minutes of the science food show with the guy from Queer Eye, and after they used the wrong safety goggles, I vowed never again watch that one!

We have them in Pittsburgh too (made by Dare, which also make a lemon cream with a ridiculous cockatoo on the packaging).

I love them. And for christmas, a friend of mine covers them in chocolate for me.

I was planning to roast the squash in the oven in a mix of other veggies.

Thanks everyone on the glue thing, I have never had this with other squashes!

I melted my contacts once: steam came out of an oven, and all of a sudden my eyes hurt. Then I realized that I couldn't see right. The contacts had shriveled up and fell out when the steam hit them.

At the same job, the boss broke my ring finger by dropping a case of turkeys on it.

Freezer on the bottom.

Make sure that if you always have a lot to drink (i.e. soda, milk etc) that it fits some other place than the door. Ours only really fits stuff like that on the door. A gallon of milk is too tall for the shelf (and they are spread apart as far as they can go) on ours. We have to take a tape measure to the store to check when buying pitchers.

I eat cut up apples with zesty italian dressing.

I also like salt and vinegar potato chips with vanilla ice cream: sort of a minty things.

I will add my vote to the Krusteaz as well. Their lemon bars have this alternative recipe on the box that is practically magic, you put the crust over the curd stuff, and when it bakes the curd stuff rises. Fun to bake with kidlets.

I have the builtNY bag with the divider: get the other one.

The bag is only really big enough to hold something like a regular white bread sandwich. And since it is really meant to be 'flat' if you have something that isn't, like a yogurt and a piece of fruit, it will get smashed. It is well insulated.

I actually looked at the other bag (without divider), and this one looks better, although, I don't know that a very big plastic container would fit in it.

I looked at the fit-n-fresh today (how appropriate is this question!), and it was about a 6inch by 8 inch by 4inch cube. It didn't seem very thick though (like it wouldn't last being thrown in a bag), and I would worry that I would pop the top.

I used to have a bento box that I loved and I got it at a dollar store about 10 years ago.