In the “Bull Market” collection on Medium, Dan Davies writes: The actual investment decision is carried out by a corporate manager. He wants to maximise his own income, so he is going to do what he thinks will generate a … Continue reading
In a footnote to a recent blog post, Tal Yarkoni writes: On a tangential note, this is why traditional pre-publication peer review isn’t very effective, and is in dire need of replacement. Meta-analytic estimates put the inter-reviewer reliability across fields … Continue reading
Here’s what I’m currently expecting to cook/bake and write up for you: This weekend: One of the lemon pies from The Four & Twenty Blackbirds Pie Book — the black-bottom one by choice, lemon chess if Meyer lemons are not … Continue reading
And now the second post in this series of things I did last weekend. I have a few more photos this time around, and I can actually present nutrition data. If the chicken stew was an example of the Test … Continue reading
This is the first of two posts on food I made this weekend, both of them rather short and lacking in illustration. This one will also be lacking in nutrition details, for reasons I’ll explain. The recipe in question is … Continue reading
Now for something completely different! It’s been a while since I made any sort of cake, and I’ve wanted to try this one (from Joanne Chang’s Flour, pp. 70–72) for a while. The proportions are very similar to a pound … Continue reading
Content warning: potentially NSFW for some values of W. Today on my commute I listened to a great podcast episode from CBC Radio 1’s Ideas called “Not with the Eyes” (MP3 audio). In this episode, Ideas producer Philip Coulter moderates … Continue reading
This is another one of those confusingly titled recipes from Joanne Chang’s cookbook Flour, too (pp. 194–197). As a pastry chef by training, Chang depends on other chefs to handle the savory side of her Flour Bakery-Cafes; the “Corey’s” in … Continue reading
This gallery contains 18 photos.
In the previous installment (“Tutorial: Making Joanne Chang’s Pâte Brisée“), I covered making an egg-enriched pie dough using a recipe from Joanne Chang’s cookbook Flour, too (“Corey’s Homemade Chicken Potpie”, pp. 194–197). When last we left the scene of the … Continue reading
This gallery contains 19 photos.
A lot of the people I’ve spoken to over the past few months of pie-baking have expressed to me that they think making pastry is “too hard”, “too fussy”, or “too much work”. I aim to demonstrate that none of … Continue reading