Atlas City Project

Raw and cooked seems to be the biggest debate so far on this part of the forum. I saw this on the Daily Show the other day, and it may help take some of the heat off both sides.

A book "Modernist Cuisine: The Art and Science of Cooking" by Nathan Myhrvold gives a whole new meaning to cooking. Though it takes 72 hours to cook a roast, it only bakes at 180 degrees which may cause less damage to proteins and nutrients in the meat. I don't know much more about it yet, but it looks quite interesting and you may want to try to youtube the clip or check out their site.