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Patrick Buckley, a graduate of MIT, has worked at Lawrence Livermore Laboratories as a mechanical engineer. When not tinkering or inventing, he can be found kiteboarding, paragliding, or training for Ironman triathlons. He lives in the San Francisco Bay Area.
The Hungry Scientist packed up the labs and headed into the woods north of Canada for our first hunting excursion. New Brunswick on the Cains river where Atlantic salmon spawn and wild birds nest.
Backwoods cooking is always fun and we have had an interest in it since learning the knack from beloved Keewaydin Camp days. Hugh Fearnley-Whittingstall’s River [...]
We recently came across a token in memorium of the Father of Science in the Museo di Storia della Scienza in Florence. We hope it was not a result of a kitchen accident, but rather a final rebel yell against the authorities that tried to quash his free thinking and scientific pursuits.
We’ve learned that many locals in Tuscany buy their wine in bulk directly from the Chianti wineries and store it in refillable bottles. In order to keep the bottles air-tight, they pour a little oil at the top. Rather than using olive oil, which makes wine taste olivey, they use a petroleum jelly-based oil and a [...]
Hungry Scientist arrived in Florence yesterday and has already come across some curious food stuffs.
Duff Love: That’s right, Homer Simpson’s favorite brew is here in Florence! Was it Springfield or Florence that had it first? Don’t know. Did the original Homer drink Duff while he wrote the Odyssey?
Power Fruit: Caught this by chance as I [...]
I am a big fan of Skor bars. I bought one at a gas station the other day and found that instead of that nice chocolate brown color it had turned completely white. I grabbed another bar from the same box, unwrapped it, and found the color you would expect—a nice chocolate brown. Considering that [...]
This past weekend I helped good friend and Hungry Scientist Ryan Horan brew some beer. I was there more to help document the process than anything else as my knowledge of brewing is minimal. Ryan has been perfecting his process and is making his own Hog Splitter Imperial Stout this time around. Stay tuned for [...]
I have been making a lot of liquid nitrogen (LN2) ice cream these days. One of the great things about this technique is that you can load your ice cream with all kinds of tasty booze.
The world launch of iLick happened last night at the TechCrunch August in July party. Rubbing elbows with the investors and entrepreneurs of Silicon Valley was the perfect venue to demo our breakthrough in interactive mobile phone experience.
