I was looking for Strong Bad email number #98 on YouTube for my science post. Homestar said “I said science again” in it – and I was referencing that with my title… but alas, it wasn’t there. Many of my favourites were. I confess to not having watched much (or any) Homestar Runner since meeting Robyn. She didn’t really find it funny (she didn’t think Red vs Blue was funny either)… Here are some of my favourites on YouTube… Some are well known and have been seen by everybody, others are a little more obscure.
Category: Culture
I said science again
I realise that when a Christian starts out a post about flaws in any part of science by saying “I love science” some people see that as analogous to someone preambling the telling of a racist joke with the line “I have a black friend so it’s ok for me to think this is funny.”
I like science – but I think buying into it as a holus-bolus solution to everything is unhelpful. The scientific method involves flawed human agents who sometimes reach dud conclusions. It involves agendas that sometimes make these conclusions commercially biased. I’m not one of those people who think that the word “theory” means that something is a concept or an idea. I’m happy to accept “theories” as “our best understanding of fact”… and I know that the word is used because science has an innate humility that admits its fallibility. These dud conclusions are often ironed out – but it can take longer than it should.
That’s my disclaimer – here are some bits and pieces from two stories I’ve read today…
Science and statistics
It seems one of our fundamental assumptions about science is based on a false premise. The idea that showing a particular result is a rule based on it occuring a “statistically significant” number of times seems to have been based on an arbitrary decision in the field of agriculture in eons past. Picking a null hypothesis and finding an exception is a really fast way to establish theories. It’s just a bit flawed.
“The “scientific method” of testing hypotheses by statistical analysis stands on a flimsy foundation. Statistical tests are supposed to guide scientists in judging whether an experimental result reflects some real effect or is merely a random fluke, but the standard methods mix mutually inconsistent philosophies and offer no meaningful basis for making such decisions. Even when performed correctly, statistical tests are widely misunderstood and frequently misinterpreted. As a result, countless conclusions in the scientific literature are erroneous, and tests of medical dangers or treatments are often contradictory and confusing.”
Did you know that our scientific approach, which now works on the premise of rejecting a “null hypothesis” based on “statistical significance” came from a guy testing fertiliser? And we now use it everywhere.
The basic idea (if you’re like me and have forgotten everything you learned in chemistry at high school) is that you start by assuming that something has no effect (your null hypothesis) and if you can show that it does more than five percent of the time you conclude that the thing actually does have an effect… because you apply statistics to scientific observation… here’s the story.
While its [“statistical significance”] origins stretch back at least to the 19th century, the modern notion was pioneered by the mathematician Ronald A. Fisher in the 1920s. His original interest was agriculture. He sought a test of whether variation in crop yields was due to some specific intervention (say, fertilizer) or merely reflected random factors beyond experimental control.
Fisher first assumed that fertilizer caused no difference — the “no effect” or “null” hypothesis. He then calculated a number called the P value, the probability that an observed yield in a fertilized field would occur if fertilizer had no real effect. If P is less than .05 — meaning the chance of a fluke is less than 5 percent — the result should be declared “statistically significant,” Fisher arbitrarily declared, and the no effect hypothesis should be rejected, supposedly confirming that fertilizer works.
Fisher’s P value eventually became the ultimate arbiter of credibility for science results of all sorts — whether testing the health effects of pollutants, the curative powers of new drugs or the effect of genes on behavior. In various forms, testing for statistical significance pervades most of scientific and medical research to this day.
A better starting point
Thomas Bayes, a clergyman in the 18th century came up with a better model of hypothesising. It basically involves starting with an educated guess, conducting experiments and your premise as a filter for results. This introduces the murky realm of “subjectivity” into science – so some purists don’t like this.
Bayesians treat probabilities as “degrees of belief” based in part on a personal assessment or subjective decision about what to include in the calculation. That’s a tough placebo to swallow for scientists wedded to the “objective” ideal of standard statistics.
“Subjective prior beliefs are anathema to the frequentist, who relies instead on a series of ad hoc algorithms that maintain the facade of scientific objectivity.”
Luckily for those advocating this Bayesian method it seems, based on separate research, that objectivity is impossible.
Doing science on science
Objectivity is particularly difficult to attain because scientists are apparently prone to rejecting findings that don’t fit with their hypothetical expectations.
Kevin Dunbar is a scientist researcher (a researcher who studies scientists) – he has spent a significant amount of time studying the practices of scientists, having been given full access to teams from four laboratories. He read grant submissions, reports, and notebooks, he spoke to scientists, sat in on meetings, eavesdropped… his research was exhaustive.
These were some of his findings (as reported in a Wired story on the “neuroscience of screwing up”):
“Although the researchers were mostly using established techniques, more than 50 percent of their data was unexpected. (In some labs, the figure exceeded 75 percent.) “The scientists had these elaborate theories about what was supposed to happen,” Dunbar says. “But the results kept contradicting their theories. It wasn’t uncommon for someone to spend a month on a project and then just discard all their data because the data didn’t make sense.””
It seems the Bayseian model has been taken slightly too far…
The scientific process, after all, is supposed to be an orderly pursuit of the truth, full of elegant hypotheses and control variables. Twentieth-century science philosopher Thomas Kuhn, for instance, defined normal science as the kind of research in which “everything but the most esoteric detail of the result is known in advance.”
You’d think that the objective scientists would accept these anomalies and change their theories to match the facts… but the arrogance of humanity creeps in a little at this point… if an anomaly arose consistently the scientists would blame the equipment, they’d look for an excuse, or they’d dump the findings.
Wired explains:
Over the past few decades, psychologists have dismantled the myth of objectivity. The fact is, we carefully edit our reality, searching for evidence that confirms what we already believe. Although we pretend we’re empiricists — our views dictated by nothing but the facts — we’re actually blinkered, especially when it comes to information that contradicts our theories. The problem with science, then, isn’t that most experiments fail — it’s that most failures are ignored.
Dunbar’s research suggested that the solution to this problem comes through a committee approach, rather than through the individual (which I guess is why peer review is where it’s at)…
Dunbar found that most new scientific ideas emerged from lab meetings, those weekly sessions in which people publicly present their data. Interestingly, the most important element of the lab meeting wasn’t the presentation — it was the debate that followed. Dunbar observed that the skeptical (and sometimes heated) questions asked during a group session frequently triggered breakthroughs, as the scientists were forced to reconsider data they’d previously ignored.
…
What turned out to be so important, of course, was the unexpected result, the experimental error that felt like a failure. The answer had been there all along — it was just obscured by the imperfect theory, rendered invisible by our small-minded brain. It’s not until we talk to a colleague or translate our idea into an analogy that we glimpse the meaning in our mistake.
Fascinating stuff. Make sure you read both stories if you’re into that sort of thing.
Hoda Korosu – the art of improvised weaponry
This guy is pretty awesome – he could kill you with a magazine. Watch.
Or a book.
Or a newspaper.
Or, if you want to carry all of those at once… a briefcase.
How to cook bacon like a real man
I promise this is my last post about bacon for at least a day… but you need to read this. If you want to cook bacon like a real man.
Have you got an old machine gun lying around? With about 200 spare rounds of bacon? Then you’re set. If you don’t, then go out now, buy one, and come back. This post won’t go anywhere in the meantime.
I’ve discovered a new way of cooking bacon. All you need is: bacon, tin foil, some string, and.. oh whats it called?… oh yeah, an old worn out 7.62mm machinegun that is about to be discarded, and about 200 rounds of ammunition.
You start by wrapping the barrel in tin foil. Then you wrap bacon around it, and tie it down with some string.
you then wrap some more tin foil around it, and once again tie it down with string.
It is now ready to be inserted into the cooking device. I ripped the tin foil a little bit getting the barrel inserted. that part of the bacon got severely burned by hot gasses.
After just a few short bursts you should be able to smell the wonderful aroma of bacon.
I gave this about 250 rounds. but I think around 150 might actually be enough. But then again I don’t mind when bacon is crispy. Ahh the smell of sizzling bacon mixed with the smell of gunpowder and weapon oil.
And the end result: Crispy delicious well done bacon.
Heaven on a plate
Gary shared this picture of my life… summed up as a dessert – which is kind of a metasummary – my life could be summed up as dessert anyway…

This, friends, is a glazed cinnamon donut with candied bacon bits, served with coffee icecream.
Thanks Gary.
How to make your own bacon beer
I wrote about a professionally brewed bacon beer a while ago. It was a limited edition and had already sold out. Sorry to whet your appetite while simultaneously crushing your palatial dreams. Well today I come to your rescue – lets call this porcine bitter… the recipe is recorded in full here (it comes with an extreme language warning).
Step 1. Cook some bacon.
Step 2. Put the bacon in a jar, covered with whisky.
Step 3. Rest for 24 hours in a dark place, then chill it in the freezer for 4-6 hours.
Step 4. Strain it over and over again with a coffee filter – you’re aiming for a clear, but bacon flavoured, alcoholic liquid.
Step 5. The guy who invented this used porter – you could probably use any type of beer that you want to taste like bacon. He used 100 drops of bacon bourbon for every 350mL of beer.

How to slice a banana without removing the skin
This is cool. I’m not sure if it’s really one of the world’s 100 best pranks – but it’s very clever…

How to take pictures in space… for cheap

This photo cost less than $1,000. But how? You ask. Rockets cost heaps more than that…
“Space enthusiast Robert Harrison managed to send his home-made contraption 22 miles – or 116,160 feet – above the earth’s surface from his back garden.”
Here’s the rig, in infographic style:

Supersizing the Last Supper
You know that famous painting – the one the Da Vinci code is all about… well, there have actually been a bunch of “last supper” paintings over the years – and it seems Jesus and the 12 (or 11 depending on what time of the evening the painting captures) are eating a little bit more each time.
That’s the subject of a new study of 52 of the paintings, conducted by a pair of American brothers.
Using computer-aided design technology, the pair scanned the main dish, bread and plates and calculated the size of portion relative to the size of the average head in the painting.
Over a thousand years, the size of the main dish progressively grew by 69.2%, plate size by 65.6%and bread size by 23.1%, they found.
The study, published in Britain’s International Journal of Obesity, is co-authored by Mr. Wansink’s brother, Craig, a professor of religious studies at Virginia Wesleyan College in Norfolk, Virginia, and an ordained Presbyterian minister.
2m40 – a bridge not even WD40 can help with
This is possibly the funniest “name and shame” blog in the world. An overpass in France has an advertised clearance of two metres and forty centimetres. And you know what. The sign means it. Only truck drivers either can’t read or don’t pay any attention. So 2m40 takes photos when they stuff up – and posts them to the web…


YouTube Tuesday: Iron Man
I am really looking forward to this movie. Here’s the new trailer.
How to cook bacon
How do you like your bacon? Crispy? Squishy with the delicious fatty bits? Chocolate coated? There are hundreds of ways to cook bacon, hundreds of ways to eat bacon, and hundreds of ways to serve it to your guests.
You could buy this recipe book.

Master the art of bacon bowls.

How to plot a blockbuster movie
We were all outraged when we figured out that Avatar was Pocahontas – but not so many of us have complained that so many of our favourite blockbusters are essentially exactly the same story. Star Wars, Star Trek, the Matrix and Harry Potter are all just about exactly the same. The full plot outline is here… below is an abstract.
Once upon a time,
Luke | Kirk | Neo | Harry
was living a miserable life. Feeling disconnected from his friends and family, he dreams about how his life could be different. One day, he is greeted by
Obi Wan | Captain Pike | Trinity | Hagrid
and told that his life is not what it seems, and that due to some circumstances surrounding his
birth | birth | birth | infancy
he was meant for something greater. Deciding to leave with
him | him | her | him,
Luke | Kirk | Neo | Harry
is taken to
Mos Eisley | Starfleet Academy | the real world | Hogwarts
where he meets lots of new, fascinating people. For the first time in a very long time, life is exciting, and
Luke | Kirk | Neo | Harry
explores the new life that has opened up for him. With his new friends, he starts to work hard to become the sort of man that
Obi Wan | Captain Pike | Trinity | Hagrid
said he could be. Although
Han | Spock | the Oracle | Draco
challenges his abilities, things go relatively well until suddenly,
Alderaan is destroyed | Vulcan is attacked | Morpheus is captured | Voldemort returns.
What this post doesn’t include is the obligatory montage that occurs in the bit where the main character is learning his mad skillz.
Overthinking Sandwich Aesthetics
I love Overthinking It. They truly raise the stakes of analysis to amazing levels. Take this post on sandwiches. It opens with a rather spectacular chart of the relationship between ingredients and preparatory skill.

They also get points for knowing about coffee.
Coffee is in the top middle. The ingredients do matter here, some, but not nearly as much as the preparation. It’s very easy to take some high-end small-batch free-trade shade-grown hand-roasted Ethiopia Harrar, and turn it into something that tastes like cat piss by messing up the brewing process. Its opposite number is breakfast cereal. This is all but impossible to screw up: your culinary experience is determined entirely by which brand of cereal you buy…
But it’s their take on sandwiches that really deserves to be considered.

The atrocity at left [above] is the “Bacon Whoopee,” available at the Carnegie Deli for a mere $22. As a bacon-delivery vector, this is superlative. As a sandwich, it is completely incompetent. A properly calibrated sandwich is all about balance. It is an exquisitely tuned chord. Allow any one element to overwhelm the others, and the sandwich is ruined. Ruined! You need to be able to taste every component. At the Carnegie Deli, this is not going to happen. This is also the problem with the sandwiches at Subway. It doesn’t really matter what you order at subway: they basically all taste like the bread, with a little crunchiness from the lettuce. (This is why when I have to eat at Subway, I just get the vegetarian sub. It tastes the same, and it’s cheaper.)
The solution… summarised.
Cheese: The slices should be very, very thin, and no more than two layers… If you want more cheese, don’t put the layers next to each other. I list cheese first because it’s the sandwich’s limiting factor.
Meat: About two to three times the size (by thickness) of your cheese layer. Thin slices are important here too: this is the one thing that the standard deli sandwich gets right. But it’s not so much because of the flavor. It’s because a thick slice of meat is hard to bite through…
Lettuce, Tomatoes, Pickles, Cucumbers, and the like: The combined [vegetable] layer, though, should be exactly the same size as the meat layer. Obviously if you’re using something very strongly flavored… you want to use less…
Condiments: Less than you think… Spread thin, using just enough to moisten the surface of both slices of bread, and let it go. Grinding a some fresh black pepper onto the bread after you apply the condiments is often a nice touch.
Bread: …firm enough to hold the sandwich together… not be so coarse as to scratch the roof of your mouth. The two slices, together, should be about the same thickness as the meat layer…










