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I dreamed I was in some kind of entertainment complex, with a lot of bars. Some were mobbed; some were deserted. Most were just ordinary bars, but some were specialized. 'Way down at the end was a bar specializing in rum cakes. They had all sort of rum cakes, from plain to very fancy (a T Rex head, white with black spots, Dalmatian style. You could get a slice for five dollars or so, or the whole thing for $999 (it was seriously large)). And of course, beverages to go with. Fortunately, this included plain coffee.
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Bacteria are "in"

Market "healthy" bacteria. Skin bacteria, stomach/mouth bacteria, large intestine bacteria.

Spray some bacteria on your socks and no more stinky feet.
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  • Carbon fiber fabric. Used for making very stiff, strong, lightweight panels. My understanding is that the aircraft industry has first dibs on all production. Also, the quality requirements for aircraft are far higher than for, say, automotive body panels. This means that carbon fiber panels are a lot more expensive than they should be.
  • Aerogels. Would make *terrific* insulated windows. They would have a higher R value than the wall that they're set in. I think that with the latest aerogel technology, you could get a solid object that is lighter than air by filling them with hydrogen or helium. Great demo!
  • Blue LEDs.  They shouldn't work, but they do.  Figure out why.  Semiconductors depend on the perfection of their crystal structure to work.  Blue/UV LEDs are just jam-packed with imperfections, but they still work.  If you could get rid of the imperfections, they'd probably work a lot better.
  • High-temperature superconductors.  The theory still isn't worked out very well, and "traditional" applications are difficult (you can't draw them into wires, for example).  Magnetic levitation is a possibility.  Energy storage?  Motors? Put a big current through it, drop the temperature to the critical point, and you've got a "permanent magnet" that might be able to compete with rare-earth magnets.
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Sous-vide is one of the latest "molecular gastronomy" cooking involves vacuum sealing food in plastic and cooking at a low temperature for a long time.  All the juices are sealed in.  Bacteria get killed by a long time at a relatively low temperature as well as a short time at a high temperature.  In general, being "cooked" means that the food is heated to the appropriate temperature.  *How* the food is heated is largely irrelevant.

The main problems with Sous-vide are
  • It takes a long time.  In the restaurant business, time is money.
  • Temperature control is critical
  • You need special equipment -- at least a thermostatically- controlled water bath and a food-grade vacuum sealer. 
As a result,
sous-vide is pretty much limited to super high-end restaurants.

So here's the idea:  Take prime portion-controlled meat, poultry, and fish, give it the
sous-vide treatment, and ship the cooked meat to restaurants.  The restaurants take the already cooked meat and apply finishing touches (browning, sauces, etc) and serve it forth.

Since the meat is already cooked, it shouldn't even need refrigeration.

Note that this is not intended as a "cheap" item (there's no money in cheap stuff unless you sell a lot of it.  As in national distribution).  It lets high-end restaurants serve stuff normally reserved for ultra-high end eateries.

I'm obviously never going to do anything with this -- messing with health departments is Not My Thing.  The days when you could bottle your own sauce and sell it out of your garage are long gone.  If I were going to try that, I'd be selling Salsa Llaja.


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October 2016

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