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My career at Microsoft really was getting in the way of my cooking.

Nathan Myhrvold

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Nathan Myhrvold
Age: 65
Born: 1959
Born: January 1
Author
Computer Scientist
Engineer
Entrepreneur
Inventor
Mathematician
Paleontologist
Photographer
Seattle
Washington
Nathan Paul Myhrvold
Way
Microsoft
Cooking
Career
Careers
Getting
Really

More quotes by Nathan Myhrvold

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Making money from enforcing patents is no more wrong than investing in preferred stock.
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Software is a gas it expands to fill its container.
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I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef.
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The ever-growing size of software applications is what makes Moore's Law possible: 'If we hadn't brought your computer to its knees, why would you go out and buy a new one?'
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Micropayments are great if you use them for a product or service with certain properties. It must be one where you can get away with usage-based pricing, and where there is a strong rationale for making it cheap, yet not free.
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In politics, religion and other areas of culture, people disagree on the worth of competing ideas. There is no equivalent to the scientific method that can determine in a robust way which ideas match the real world, and which ones can be ruled out. So conflicting ideologies persist indefinitely.
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Economists want their discipline to be a science, and they have nailed down a few precepts, but many of their debates are still clouded by ideology.
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One of the ugly secrets of the renewable-energy industry is that its products make no economic sense unless they are highly subsidized.
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Suppose that 'Unsolved Mysteries' called you with news of a long-lost identical twin. Would that suddenly make you less of a person, less of an individual? It is hard to see how. So, why would a clone be different? Your clone would be raised in a different era by different people - like the lost identical twin, only younger than you.
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One of the things that I love to do is travel around the world and look at archaeological sites. Because archaeology gives us an opportunity to study past civilizations, and see where they succeeded and where they failed. Use science to, you know, work backwards and say, 'Well, really, what were they thinking?'
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If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one need to cook? It's four times as long. It goes roughly like the square. How come cookbooks don't tell you that?
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A blowtorch is a wonderful thing. You can get one of those for about 25 bucks at Home Depot. And there's a ton of things that you can use a blowtorch for, in browning a steak or touching up the browning of a chicken or making creme brulee.
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Risk is the sort of word that is easy to discuss upfront but tough to handle when it comes time to pay the piper. There will always be some who wimp out and second-guess when the pain hits, but that is a childish reaction.
Nathan Myhrvold
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If you take a scotch whiskey and distill out the alcohol, what is left has an amazing taste to it and can be used as a flavoring for a dessert.
Nathan Myhrvold
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If your kitchen smells good, your food lost something.
Nathan Myhrvold
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The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.
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Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
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Why pay a fee for Internet content when a million free sites are just a click away? There's no incentive until people are too addicted to the Net to turn off their computers, yet are bored with what's available.
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When we first did 'Modernist Cuisine,' I think most people in cookbook publishing would have said, 'This is insane.'
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No CEO ever says, 'Damnit, we need to increase research!' I want to encourage them to do that.
Nathan Myhrvold