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

While physical distancing, instead of my daily commute, and like many others, I’ve been spending the time to make bread. I’ve come up with some great loaves so far. I’m contemplating doing some matzo today.

For those who are new to the bread world, I highly recommend you listen to Jeremy Cherfas’ excellent podcast series on Bread from 2018. It’s 31 episodes of about five minutes a piece, which makes it a pleasant way to time your kneading process. You’ll learn a lot more about bread while you’re making it!

This post was originally published on Chris Aldrich