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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.

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
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Earth
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My career at Microsoft really was getting in the way of my cooking.
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Making money from enforcing patents is no more wrong than investing in preferred stock.
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Raw lobster tail, freeze dried, is amazing.
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Most estimates of the mortality risk posed by asteroid impacts put it at about the same risk as flying in a commercial airliner. However, you have to remember that this is like the entire human race riding the plane - it is one of the few risks that really could wipe us all out.
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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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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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There is a one-in-300 chance that Earth will be struck on March 16, 2880, by an asteroid large enough to destroy civilization and possibly cause the extinction of the human race. But, on the bright side, Prince could re-release his hit song with the new refrain 'We're gonna party like its twenty-eight seventy-nine.'
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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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There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.
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Software is a gas ! It expands to fit the container it is in !
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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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The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.
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Regardless of how it's done, transaction costs will continue to plummet as computers get more powerful. Low transaction costs are a wonderful thing if you're in the transaction business. They're wonderful for consumers too, making it cheaper and easier to buy things and creating new things to buy.
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If I say I've got two versions of Word - that old one from 1982 that's perfect, with zero defects or the new one that's got all this cool new stuff, but there might be a few bugs in it - people always want the new one. But I wouldn't want them to operate a plane I was on with software that happened to be the latest greatest release!
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I've never filed a patent lawsuit. I hope never to file a patent lawsuit. That may be unrealistic, but it would be great if I could avoid doing it... Lawsuits are a ridiculous way to do business.
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It is better to predict dramatic things that don't happen than boring things that do.
Nathan Myhrvold
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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 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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I think that there is a role for food to be art and when food is art, it can have drama, it can have spectacle, it can be theatrical. It can be this amazing experience.
Nathan Myhrvold
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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.
Nathan Myhrvold