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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?
Nathan Myhrvold
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Nathan Myhrvold
Age: 65
Born: 1959
Born: January 1
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Computer Scientist
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Paleontologist
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Nathan Paul Myhrvold
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More quotes by Nathan Myhrvold
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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Most visions of extraterrestrial life are actually steeped in human hubris. The fictional extraterrestrials of 'Star Trek' or a hundred other space operas are less alien than many of my neighbors. And funny, the ones running the place are mostly WASPish men.
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When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.
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Software is a gas ! It expands to fit the container it is in !
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My career at Microsoft really was getting in the way of my cooking.
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I have a very pragmatic approach to diets. Ones you can't stick to don't do you any good. Some people say, 'Just eat half of what's on your plate,' but I can't do that!
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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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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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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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The NeXT purchase is too little too late. Apple is already dead.
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The world has shown that if you provide capital and expertise to an area that is starved for capital and expertise, really good things will happen.
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Some article called me the most feared man in Silicon Valley. Good Lord! Why? My teenage boys got a kick out of it: 'Dad, how could this be true? You're not even the most feared person in this house.'
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The whole hardware industry has experienced the phenomenon in which every time computers get cheaper, they appeal to a new set of users every time they get more powerful, old customers upgrade.
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Politicians don't like to face unpleasant realities. In truth, nobody does, but as individuals, we have no choice if we neglect to plan ahead, we are held accountable. Fail to meet your responsibilities at work, and you get fired. Ignore your car's gas gauge, and you get stranded.
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The cloning procedure is similar to IVF. The only difference is that the DNA of sperm and egg would be replaced by DNA from an adult cell. What law or principle - secular, humanist, or religious - says that one combination of genetic material in a flask is OK, but another is not?
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People get cranky when you burst their bubble. Over time, advances in astronomy have relentlessly reinforced the utter insignificance of Earth on a celestial scale. Fortunately, political and religious leaders stopped barbecuing astronomers for saying so, turning their spits with human-rights activists instead.
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If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.
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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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Our reactor actually burns nuclear waste as fuel. So not only is it safe and powerful, it solves an important issue: It actually reduces nuclear waste instead of creating. It's the reactor of your dreams.
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With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?
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