More experimenting with Welsh cakes this morning. I think I’ve settled at baking them on a pizza stone at 450° F for three minutes a side. They come out far nicer and it seems closer to a traditional method. Next up: refining ratios and technique.
- Welsh cakes
Chris Aldrich I'm a biomedical and electrical engineer with interests in information theory, theoretical mathematics, complexity theory, evolution, genetics, signal processing, and big history. I'm also a talent manager/producer/publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.