Zero Gravity Bureaucracy -- the Real Story

This comes courtesy of Jumbo Joke , and I know this really doesnt relate to anything on my blog. But I think it is pretty good....Kent


When NASA first started sending up astronauts, they knew ball-point pens would not work in zero gravity.



Now, the way the joke usually goes, you're told that to combat this problem, NASA scientists spent a decade and millions of dollars developing a pen that writes in zero gravity, upside-down, on almost any surface including glass, and at temperatures ranging from -50 to over 160 degrees.



Meanwhile, the joke goes, the Russians used a pencil.



Yeah, well "ha ha". But Jumbo Joke is different, since we think the truth is even funnier.



What really happened is pencils aren't ideal for space flight, since they're flammable, a broken-off point could be dangerous floating around the cabin, where it could be inhaled by astronauts, and sharpening it would create even more floating debris. (Even a mechanical pencil has the problem with broken off leads, but that's what NASA started with in the first place.)



A private American citizen, Paul C. Fisher, figured out a way to make a pen that would work in zero gravity -- and he did it without any government funding whatever.



Fisher submitted his Fisher Space Pen to NASA for testing. NASA loved Fisher's pen and adopted it in 1965, buying hundreds of them for use in spaceflights. (Dryly, NASA called it the "Data Recording Pen".) The pens are still available commercially today.



Since it would also write upside-down on Earth, regular people loved them too. The Fisher Space Pen Company, which is still based in Nevada, went on to make millions of dollars per year on the invention -- and Fisher retired a millionaire. (He died in 2006 at the age of 93.)



And the funny part? Not only did this brilliant bit of American capitalist ingenuity make Fisher a millionaire, but his pen was also adopted by -- yes! -- Russia's space program.

Chicken Sandwich

Espresso Creme Anglaise

Creme anglaise is a luxurious French custard sauce that is thickened with lightly cooked egg yolks. This sauce requires vigilance, but the result is well worth the effort. With a kick from instant espresso powder and crushed chocolate-covered espresso beans, this version goes well with chocolate desserts. If you perfume the custard with vanilla extract instead of coffee, you


Ingredients


1 1/2 cups 1% milk

3 large egg yolks

3 tablespoons sugar

1 1/2 teaspoons instant espresso powder, or instant coffee

1/4 cup chocolate-covered espresso beans
 
Preparation


1.Set a strainer over a medium bowl and have it ready by the stove. Heat milk in a small heavy saucepan over medium heat, stirring often to prevent scorching, until steaming and hot but not bubbling. Meanwhile, whisk egg yolks and sugar in a medium bowl.

2.Gradually whisk the hot milk into the eggs. Pour the mixture back into the pan and place it over medium-low heat. Cook, stirring constantly with a wooden spoon in a figure-eight motion, until the custard thickens enough to coat the back of the spoon, 4 to 6 minutes. The temperature should reach 160°F on an instant-read thermometer (do not let the custard boil). Working quickly, strain the custard into the clean bowl. Whisk in instant espresso (or coffee). Cover and refrigerate until chilled, at least 1 1/2 hours.

3.Place espresso beans in a sealable plastic bag and crush with a rolling pin or saucepan. Stir into the chilled sauce.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 36 calories; 1 g fat (1 g sat, 0 g mono); 40 mg cholesterol; 4 g carbohydrates; 1 g protein; 0 g fiber; 14 mg sodium; 6 mg potassium.



Exchanges: 1 1/2 Tbsp.=1/3 reduced-fat milk

Coffee Crème Caramel

Slow baking in a water bath is the key to creating this creamy, smooth custard made from low-fat milk and eggs. Feel free to use decaffeinated coffee beans if you prefer.


Ingredients


2/3 cup sugar, divided

1 tablespoon water

1 3/4 cups low-fat milk

1/4 cup espresso beans, coarsely ground (see Note)

3 large eggs

1 large egg white
Preparation


1.Preheat oven to 325°F. Put a kettle of water on to heat for the water bath.

2.Combine 1/3 cup sugar and 1 tablespoon water in a small heavy saucepan. Bring to a simmer, stirring occasionally to dissolve the sugar. Cook over medium heat, without stirring, until the caramel turns a deep amber color, 5 to 6 minutes. Immediately divide among four 6-ounce ramekins or custard cups, tilting them to coat the bottom evenly.

3.Combine milk, coffee and the remaining 1/3 cup sugar in a medium saucepan. Heat over medium heat, stirring, until steaming hot but not boiling. Cover and let stand for 5 minutes. Strain through a sieve lined with cheesecloth into a bowl.

4.Whisk eggs and egg white in a large bowl. Slowly whisk in the hot milk mixture. Skim foam from the surface, then ladle the custard into the caramel-lined ramekins. Place the ramekins in a small roasting pan and pour enough boiling water into the pan to come halfway up the sides of the ramekins.

5.Bake the custards until they appear firm when lightly shaken, about 40 minutes. Remove from the pan and let cool on a wire rack for 1 hour. Refrigerate until chilled, about 1 hour.

6.To serve, run a sharp knife around the inside edge of each ramekin. Set a plate upside down on a ramekin; grasping mold and plate together, quickly turn over and jerk downward several times. The crème caramel should fall onto the plate. Scrape any leftover caramel over the custard.
 
Tips & Notes


Make Ahead Tip: Prepare through Step 5. Cover and refrigerate for up to 2 days.
Equipment: Four 6-ounce ramekins or custard cups.

Note: You can use 1 tablespoon instant coffee in place of the coffee beans. Heat with the milk and sugar in Step 3.

Nutrition

Per serving: 220 calories; 4 g fat (1 g sat, 1 g mono); 112 mg cholesterol; 40 g carbohydrates; 8 g protein; 0 g fiber; 106 mg sodium; 72 mg potassium.



Nutrition Bonus: Vitamin A (15% daily value).



Exchanges: 2 other carbohydrate, 1/2 reduced-fat milk, 1/2 lean protein

Chai Chocolate Pots de Creme

The haunting, subtle flavor of chai spices adds depth and richness to these elegant French baked custards. You could use the leftover egg whites to make meringues.


Ingredients


2/3 cup whipping cream

2 1/2 teaspoons crushed cardamom pods, or 1 teaspoon bruised cardamom seeds (see Tip)

7 whole cloves

4 slices peeled fresh ginger

4 1/2 ounces semisweet or bittersweet chocolate (see Tip), finely chopped

1 1/4 cups reduced-fat milk

3 tablespoons sugar

1 large egg

3 large egg yolks

1 teaspoon vanilla extract

Whipped cream for garnish, (optional)

Crystallized ginger for garnish, (optional
 
Preparation


1.Position a rack in lower third of oven; preheat to 325°F. Lay a double thickness of paper towels in a baking pan large enough to comfortably hold eight 4- to 6-ounce heatproof custard cups or ramekins. Set the cups in the pan (the paper towels will keep them in place).

2.Heat cream, cardamom, cloves and ginger in a medium saucepan over medium-high heat until the mixture just comes to a full boil. Remove from the heat and let stand for 15 minutes. Place chocolate in a 4-cup glass measure. Return the cream to medium-high heat and reheat to boiling. Immediately pour through a very fine sieve set over the chocolate, pressing down on the spices to extract as much flavor as possible; don't stir the chocolate. Let stand for 3 minutes, then gently stir until the chocolate completely melts and the mixture is well blended and smooth. (If the chocolate is not completely melted, microwave it for 20 to 30 seconds on High, then stir.)

3.Wipe out the saucepan, add milk and sugar, and heat just to boiling, stirring until the sugar dissolves. In a slow, thin stream, gradually stir about two-thirds of the boiling milk into the chocolate. If the mixture looks separated at any point, stop adding milk and stir the chocolate until it is smooth again before continuing.

4.Whisk egg, egg yolks and vanilla in a small bowl until well blended. While constantly whisking the egg mixture, add the remaining milk in a slow, thin stream. Strain the egg-milk mixture through a fine sieve into the chocolate mixture; stir well to combine. Evenly divide among the custard cups, about 1/4 cup each.

5.Place the pan on the low oven rack. Add enough very hot tap water to come 3/4 inch up the sides of the cups. Bake until the tops appear barely set when the cups are jiggled, 16 to 20 minutes; don't tap the tops as this will mar the surface.

6.Transfer the cups to a wire rack. Let cool thoroughly, about 1 hour. Cover with plastic and refrigerate until chilled, at least 3 hours and up to 3 days. Let warm up just slightly before serving. Garnish with a dollop of whipped cream and a small piece of crystallized ginger (if desired).

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days.
Equipment: Eight 4- to 6-ounce glass custard cups or similar ramekins

Tips: You can use either whole cardamom pods or the peppercorn-size seeds for this recipe. Crush or bruise the seeds with the side of a chef's knife or a heavy-bottomed pan to help release the flavor. If necessary, substitute 1/2 teaspoon ground cardamom; the flavor will be fine, but the texture will be a little less silky.

Almost any semisweet or bittersweet chocolate will work in this recipe, although if you choose an extra-bittersweet one with more than a 65% cacao content, reduce the chocolate to 4 ounces and increase the sugar to 1/4 cup.

Nutrition

Per serving: 204 calories; 15 g fat (8 g sat, 3 g mono); 132 mg cholesterol; 17 g carbohydrates; 4 g protein; 1 g fiber; 36 mg sodium; 87 mg potassium.



1 Carbohydrate Serving



Exchanges: 1 other carbohydrate, 3 fat