More experimenting with Welsh cakes this morning. I think I’ve settled at baking them on a pizza stone at 450° F for three minutes a side. They come out far nicer and it seems closer to a traditional method. Next up: refining ratios and technique.
I'm a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, IndieWeb, theoretical mathematics, and big history.
I'm also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.
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