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to indicate the degree of doneness. I love visual clues to determine doneness. This is brilliant. Worst food-world invention. I've never been attracted to gimmicks, particularly technique for technique's sake. I think that scientific laboratory equipment is best left in the laboratory. In my science days, I remember a professor saying that scientific equipment exists or is created to answer a question, not just to do something cool, and the experiment that uses the least amount of equipment to answer an intriguing question is a good experiment. Even in science, like the kitchen, keep it simple is a good mantra. Sometimes I use that thought in the kitchen when someone is working on a new dish — I'll say: let's clarify the idea first, then we can discuss the appropriate technique. Your idea of happiness. Playing the right chord at the right moment. Or sitting at the piano working through a piece that was written 300 years ago, thinking, 'How timeless.' Your idea of misery. Having a cold so I can't smell. How diminished the world becomes. Is there something you'd love to throw yourself into and learn? I'm looking forward to pursuing projects that have captured my imagination, but I never had enough time to nurture them. I've formed a new band with my good friend Dean Fearing — the Blue Williams — to explore the singer-songwriter genre where the song form is akin to a short story in verse. We're currently working on a series of songs loosely revolving around the Cinderella story, but from a somewhat Chekhov point of view. It's staged in a small Texas town with a seasonal rodeo and country fair. It's not hard to imagine that Cinderella's shoes are hand-tooled cowboy boots. We plan to record it, but first I need to study sound and recording engineering. Plus, I'm learning pedal steel guitar for an authentic Texas sound. One of my passions — until now a sideline — has been distilled spirits. I was first fascinated by gin because of the perfumy botanicals that are frequently used in kitchens. The techniques for making gin synced nicely with my early laboratory days — equations, distillation, chromatography, etc. So maybe I'm envisioning retirement as a return to the beginning — to my first interests in science. It's possible I might become the chief science officer for New Artisan Spirits, where I currently oversee the distillation runs for Roxor Gin. I've been studying fermentation science as well. I have some interesting bourbon experiments maturing in barrels. I'm still deep in the required reading — studying the history of distilled spirits and university publications. Like cooking, history offers many insights and inspirations. If you could keep only three possessions (not people, but things). My favorite guitar, a classic book, my most trusty kitchen knife — that sums me up. For more of this story, head online to papercitymag.com. JULY/AUGUST ISSUE DESIGN ART STYLE SOCIAL On stands 60 days. FOR ADVERTISING INFORMATION, CONTACT: MONICA BICKERS MONICA@PAPERCITYMAG.COM, 713.986.0021