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"Periodic cooking of eggs," 2025: https://doi.org/10.1038/s44172-024-00334-w

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UN FAO manual on charcoal production in the developing world: https://www.fao.org/4/x5328e/x5328e01.htm

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2008 study on the safety of uranium glass in museums: https://run.unl.pt/bitstream/10362/5534/1/Matos_2008.pt.pdf

1992 study on leaching uranium from glass: https://pubmed.ncbi.nlm.nih.gov/1322875/

1948 study on ancient Roman uranium glass: https://www.journals.uchicago.edu/doi/abs/10.1086/348071?journalCode=isis

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My old video about aged eggnog: https://youtu.be/sflZWeCjdco?si=yWkjeQTSWgQ4EL6f

***EGGNOG RECIPE, MAKES ABOUT A QUART/LITER***

1 cup (237mL) cream
1 cup (237mL) additional cream or milk
1/2 cup (100g) sugar
2 eggs
1 cup (237mL) rum
1/2 cup (118mL) whiskey
nutmeg for garnish

Whip the first cup of cream in a small bowl. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated — don't stop mixing, or the eggs will curdle. It's important to mix the alcohol directly into the eggs to kill bacteria. Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth.

Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks — aging will kill bacteria and enhance the flavor. The mixture will separate a bit as it sits, so stir it back up before pouring into glasses. Sprinkle nutmeg over top, if you're into that.

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***RECIPE***

1 beef teres major muscle
1 russet or other baking potato
frozen pearl onions
garlic
fresh thyme
stock
balsamic vinegar
salt
pepper
oil
butter

Peel the potato and cut it into 3 or 4 thick rounds. Get an oven-safe pan really hot to sear the beef, which you can oil and season while you're waiting. Drop in the beef to sear, along with some more oil to sear the potatoes on their flat sides at the same time — season the potatoes on both sides as you go.

Take out the beef to rest before it's done inside. When the potatoes are seared, get any excess oil out of the pan, then drop in a few tablespoons of butter along with a crushed garlic clove or two and some thyme sprigs. Baste the potatoes, and once the butter has gone golden brown pour in enough stock to come a third of the way up the potatoes. Transfer the pan to an oven at 400ºF/200ºC and roast until almost but not quite one inside — they should still resist a knife to the center a little bit.

When the potatoes are almost done, remove and discard the garlic and any thyme stems you can find. Push the potatoes to one side of the pan and drop in some pearl onions (still frozen is fine), toss them in the sauce, and return the pan to the oven for about five minutes. After that, lay the roast on the bed of onions and let the roast finish cooking until done to your satisfaction inside.

Take the pan out and remove the meat to rest. Turn the heat back on under the pan to further reduce the sauce until thick if needed and adjust the flavor with seasoning and a splash of balsamic vinegar. Slice the beef and lay the slices on the onions to reheat. Garnish with fresh thyme leaves and eat it straight out of the pan if you're into that.

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***7-LAYER BARS RECIPE, MAKES 9***

1 stick (113g) butter
a pinch of salt if your butter isn't salted
1.5-2 cups (about 200g) graham cracker crumbs
1 cup (175g) chocolate chips
1 cup (175g) butterscotch chips
1 cup (100g) pecans
1 cup (100g) sweetened shredded coconut
1 can sweetened condensed milk (you won't need it all)

Melt the butter and mix with the salt (if necessary) and enough cracker crumbs to get a wet-sand texture that's just barely moldable. Push into the bottom of a 9x9 inch baking tray. Top with even layers of chocolate and butterscotch chips, pecans and most of the coconut (reserve a little for topping). Drizzle a thin layer of sweetened condensed milk over the entire top, then sprinkle over the remaining coconut.

Bake at 350ºF/180ºC until just barely wobbly in the center, about 20 minutes.