Somehow I'm still riding the initial wave of surprise that unleavened breads can actually work like this. I thought you had to add eggs or yeast or baking powder or some sort of magical ingredient besides flour and water to get that chewy bread-like texture. I suppose the magic really is in the gluten-forming reaction that kneading and such is still (as
Somehow I'm still riding the initial wave of surprise that unleavened breads can actually work like this. I thought you had to add eggs or yeast or baking powder or some sort of magical ingredient besides flour and water to get that chewy bread-like texture. I suppose the magic really is in the gluten-forming reaction that kneading and such is still (as
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(no subject)
A paper on describing circuits in an agda DSL: http://www.staff.science.uu.nl/~swier004/publications/2015-types-draft.pdf
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(no subject)
Going more carefully now through this little tutorial on fpga programming with the iCEstick. It's in spanish, which makes it slightly more…
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(no subject)
Some further progress cleaning up the https://xkcd.com/1360/ -esque augean stables that is my hard drive. Tomato chicken I made a couple days ago…
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(no subject)
A paper on describing circuits in an agda DSL: http://www.staff.science.uu.nl/~swier004/publications/2015-types-draft.pdf
-
(no subject)
Going more carefully now through this little tutorial on fpga programming with the iCEstick. It's in spanish, which makes it slightly more…
-
(no subject)
Some further progress cleaning up the https://xkcd.com/1360/ -esque augean stables that is my hard drive. Tomato chicken I made a couple days ago…