Experiments in cooking.
November 28, 2006 personal
I tried making bread, but with significantly less flour than neccessary (and therefore, far more water than needed). The result was very much like cooked paste. It was pointed out to me that since the essence of bread is flour, trying to get by with less flour was undermining the very essence of bread (and I find such arguments very satisfying).
I also made baklava again, and that turned out much better than the first time (which involved the baklava burning).