Sunday, February 02, 2014

Notes and Linky Things

* Antti Kauppinen on Moral Sentimentalism at the SEP

* Brian Glenney on Molyneux's Problem at the IEP

* David Bokovov discusses the Documentary Hypothesis at "When Gods Were Men"

* The difference between baking soda and baking powder, and how to make a substitute for the latter from the former

* The petitions.whitehouse.gov website continues to provide excellent insight into the mind of the American people. The petition to deport Justin Bieber easily hit the 100G threshold; it has now been signed by a quarter million people. The counterpetition, which was just recently started, has until March 1 to reach the 100G threshold. However, there is already a supplementary petition in favor of deporting Justin Bieber with nearly 30,000 signatures, which is doing much better than the previous counterpetition, with just over 2000 signatures, and the previous previous counterpetition (he doesn't deserve deportation because he is human and makes mistakes) with just over 7000 signatures.

But, in seriousness, the website provides an invaluable insight into democractic governance. This is what our campaigns and votes would be on if our society were fully democratic. And, actually this makes sense; if you go back and look at the sorts of things the ancient Athenians did -- well, they would have been debating the deportation of Justin Bieber, too.

* I like Miriam Burstein's Victorian Poetry syllabus

* Jeffrey L. Morrow, The Early Modern Political Context to Spinoza's Biblical Criticism (PDF)

* Basic tutorials to a wide number of ancient languages at Early Indo-European Online, including Sanskrit, Latin, Greek, Anglo-Saxon, and Church Slavonic. (ht)

ADDED LATER

* Flannery O'Connor reading "A Good Man Is Hard to Find":

5 comments:

  1. Timotheos1:40 PM

    Technically, you can’t replace store-bought baking powder with homemade baking powder and expect quite the same results (although it's usually good enough). This is because store-bought baking powders are usually double-acting baking powders, which give an extra release of gas when they’re heated.

    And the way they usually do this is by adding trace amounts of aluminum (yes, the metal), which is all but impossible to make safely at home. (Stores also usually sell non-aluminum double-acting baking powders, but they don’t work as well, so I only suggest them for recipes where the aluminum might throw off the flavor, like in crackers)

    ReplyDelete
  2. branemrys7:27 PM

    I take it you do some baking.

    ReplyDelete
  3. Timotheos9:36 PM

    That and I've watched practically every episode of good eats; where else would I learn such random cooking knowledge? :-)

    I figured the extra info might be helpful seeing as how your one cooking book was “Help, My Apartment Has a Kitchen” or some such title…

    ReplyDelete
  4. Enbrethiliel8:24 AM

    +JMJ+



    This explains a lot. It seems that I manage to taste the aluminum in everything. I've been avoiding recipes which call for baking powder in favour of those which just use baking soda, but I'd like to give the DIY mix in Brandon's link a try before I totally give up. I won't even mind not getting the same results as long as I can actually eat what I make! LOL!

    ReplyDelete
  5. Timotheos2:44 PM

    Look for Rumford brand baking powder in your local grocery or health food store. It's the most commonly available aluminum-free baking powder and it works better than the single-acting kind.

    ReplyDelete

No anonymity (but consistent pseudonyms allowed). Abusive comments, especially directed toward other commenters, will be deleted; abusive commenters will be hunted down and shot. By posting a comment you agree to these terms and conditions.

Please understand that this weblog runs on a third-party comment system, not on Blogger's comment system. If you have come by way of a mobile device and can see this message, you may have landed on the Blogger comment page; your comments will only be shown on this page and not on the page most people will see, and it is much more likely that your comment will be missed (although I do occasionally check to make sure that no comments are being overlooked).