Author

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.

From Nathan Myhrvold

When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.

From Nathan Myhrvold

A blowtorch is a wonderful thing. You can get one of those for about 25 bucks at Home Depot. And there's a ton of things that you can use a blowtorch for, in browning a steak or touching up the browning of a chicken or making creme brulee.

From Nathan Myhrvold

Making money from enforcing patents is no more wrong than investing in preferred stock.

From Nathan Myhrvold

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

From Nathan Myhrvold

The depressing thing about battery technology is that it gets better, but it gets better slowly. There are a whole bunch of problems in materials science and chemistry that come in trying to make existing batteries better.

From Nathan Myhrvold

I have a very pragmatic approach to diets. Ones you can't stick to don't do you any good. Some people say, 'Just eat half of what's on your plate,' but I can't do that!

From Nathan Myhrvold

Researchers who examined the voting records of wine judges found that 90 percent of the time they give inconsistent ratings to a particular wine when they judge it on multiple occasions.

From Nathan Myhrvold

The way Moore's Law occurs in computing is really unprecedented in other walks of life. If the Boeing 747 obeyed Moore's Law, it would travel a million miles an hour, it would be shrunken down in size, and a trip to New York would cost about five dollars. Those enormous changes just aren't part of our everyday experience.

From Nathan Myhrvold

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.

From Nathan Myhrvold

Nathan Myhrvold

Notable Quotes

Authors with Similar Views

Neil deGrasse Tyson

Larry Wall

Bill Gates

Jack Horner

Rusty Schweickart

Authors with Opposing Views

Ivanka Trump

Robert M. Parker, Jr.

Taylor Wilson

Tim Cook

Adam Savage