Man, don't you love the fact that there is always so much new stuff to learn. Last week I read a pretty interesting post from chadzilla talking about the effect of adding water to baking soda before it's added to other ingredients in a recipe. This never occurred to me as important but what an amazing difference it makes. Now, chadzilla and Chef Fabian figured out that when adding a bit of water to the baking soda when baking cookies made an amazing difference in how much the cookie rises during baking. Adding hot tap-water boosted the effect even further. Now, this had to be replicated so when making pancakes for lunch today I actually made four small batches. The first batch without baking soda, the second with the baking soda added to the dry ingredients, the third with baking soda mixed with cold water before adding it and the fourth with baking soda mixed with hot water. The difference is truly stunning. In the latter two batches one could clearly se big bubbles forming and when frying the pancakes the outcome was even greater then expected. The first batch produced, as expected, flat, compact pancakes. The second batch slightly risen pancakes. The third batch gave me great, light pancakes and the final batch produced crazy, fluffy pancakes that had a brilliant texture. No pics, sorry. The kids killed the camera.
“a form of blogging that lets you write brief text updates (usually less than 200 characters) about your life on the go and send them to friends and interested observers via text messaging, instant messaging (IM), email or the web.”
About a year and a half ago there was a slight buzz around a new phenomena coined "Microblogging". A new service called Twitter launched in October 2006 and gained some traction the next few months before it exploded in the blogosphere around February/March 2007 driving crowds of tech-savvy, so called early adopter to the service.
It's not often that so many of my interests meet in one project leaving me bubbling with enthusiasm, wanting to quit my day job, send away my family and dive head-first into a project not resurfacing before it's done. The Candyfab 4000 does this to me. The Evil Mad Scientist Laboratories have conjured this ingenious project aiming to build a low-cost DYI solid freeform fabricator utilizing sugar as a low-cost medium for printing 3D objects. How cool is that? A DYI 3D printer with edible results. Pair this up with molecular gastronomy geeks and the possibilities are endless. I want one of those!!!! Head over to candyfab.org and be amazed!
Øyvind Hellstrøm, the chef in charge of the excellent Bagatelle kitchen, has started a new book project where he wants to save local food traditions in Norway from extinction. Collaborating with M.D. Henning Værøy, a food and wine anorak, their goal is to write a new cookbook focusing on almost lost and forgotten ingredients and recipes from all around Norway. This can become a very interesting project if their succeed in seeking out and uncovering interesting stuff. Not all traditions are worth preserving, a lot of our food heritage is based on needs and circumstances and the danger of a book project like this is that it falls into the "nostalgia and tradition"-trap that so many have before. I really hope they succeed and I'm looking forward to reading the end result....
True protogeeks iallenkelhet.no go C64 as a April Fools day joke. This blog normaly focuses on uasability and is a useful resource. The blog got transformed into a C64 CLI. I tried to interact, but the joke stopped at the visuals, no good easter eggs to be found there (at least not by me).... Big ups for showing your true geek self to the world today!
