111–120 of 215 posts
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A friend of mine tries to bake a spherical pie for pi day (March 14) each year, with varying approaches (and levels of success).
I heard circles are also related to pi but have not had the time to confirm yet.
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Yeah I go bouldering even on off days to “stay in the rhythm”. And I do have honestly terrible days where I feel I’m struggling climbs of even a grade below my comfort level, but at least I went lol.
How do you stay injury free climbing every day? I feel like at even twice week I am entering the danger zone with ligamentisis.
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> A friend of mine tries to bake a spherical pie for pi day (March 14) each year, with varying approaches (and levels of success). Could also do it on pi approximation day (July 22), then one doesn't have to be so exact about it.
I didn't get it, so I looked it up. 22/7 ~= 3.14
(Yes this is worth fighting over!)
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If you’re not cooking the filling, then do a teflon ballon that you put the crust on. Cook. Remove balloon. Then pipe in ready to ready to set chocolate cream.
One of those spherical ice cube makers but made of cast iron, a little like those little waffle makers.
Pie is such a gift. My wife died nearly ten years ago and soon afterwards, I took up pie baking, which is something that she loved to do (I just loved to eat it — since childhood I've had a birthday pie instead of cake). I had all the stuff, after all. I got good at it and love to share them with friends at gatherings, or even just give them away entirely. Right before COVID, I did a Friday Pie Day thing where I gift…
When everyone got into baking early covid I couldn’t understand why no one was baking anything, like, good. No pizza or pie or cake or muffins or banana bread or even a damn focaccia. The world collectively just decided the end-all be-all of baking was… sourdough.
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Why didn't you just ask the women in your family what they did to make them? It shouldn't take 30 attempts to get a basic flatbread recipe to be edible. It's not like all the women in your family devised recipes on their own - they just watched other women make them and learned how to do it that way.
This is like asking why someone built a text editor as a hobby project when Microsoft Word exists. There is value in experimentation and play, in trying to understand things from first principles. It would often be faster to just ask others, but if everyone did that, we would miss out on a lot of innovation.
Who has a better chance of developing an innovative omelette dish? Thomas Keller, or someone who can't make scrambled eggs without setting off the smoke alarm?
The point is, experts can bootstrap you so you can progress quicker than you can on your own. This is why mentors exist, and is the basis of Bloom's 2 sigma study.
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Why didn't you just ask the women in your family what they did to make them? It shouldn't take 30 attempts to get a basic flatbread recipe to be edible. It's not like all the women in your family devised recipes on their own - they just watched other women make them and learned how to do it that way.
In my experience, dealing with flour is an art, not a science. You just have to do it over, and over, and over, until you internalize the parameters and can adjust to them on the fly. The look, the feel, the temperature, the smell, etc.
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When everyone got into baking early covid I couldn’t understand why no one was baking anything, like, good. No pizza or pie or cake or muffins or banana bread or even a damn focaccia. The world collectively just decided the end-all be-all of baking was… sourdough.
Sourdough is fantastic, I have two loaves finishing their overnight chill in my fridge right now, will bake them after dinner. I was baking sourdough since before the pandemic, and will continue baking in the future. It's a bit of work, but it's not too much work and the results are pretty damn fantastic. Focaccia though, if I baked that regularly I'd have to go back on a GLP-1. Focaccia taught me to read the seals o…
[1] https://www.youtube.com/watch?v=dynQV-oKM0E [2] https://www.goodreads.com/book/show/208840291-the-serviceber...