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.
 

This post was originally published on Chris Aldrich

No doubt many have already seen that Springer has released about 500 books for free during the COVID-19 pandemic. According to Springer, these textbooks will be available free of charge until at least the end of July.

A bit of Googling will reveal people who’ve already written some code to quickly download them all in bulk as well. I’m happy with doing things manually as there’s only a handful of the 8GB of textbooks I’m interested in.

Browsing through, I’ll note a few that look interesting and which foodies like my friend Jeremy Cherfas may enjoy. (Though I suspect he’s likely read them already, but just in case…)

This post was originally published on Chris Aldrich