Culinary Alchemy

24 Nov, 2005

No matter how many times I make pastry cream, I am always amazed and delighted when the tempered custard/corn starch mixture solidifies. It happens instantly – like something out of a chemistry kit experiment, except you wind up with dessert.

One Boston Cream Pie coming up...

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@prouty I've improved on mine, with an AppleScript that filters it to one tune per-artist — 6 years 34 weeks ago
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When you should use Comic Sans: http://bit.ly/4BeEaa (via @darthcheeta) — 6 years 34 weeks ago
@rememberthemilk Thanks, it indeed seems to have been a PEBCAK error on my part. — 6 years 35 weeks ago
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Andy Chase
(978) 297-6402
andychase [at] gmail.com
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Andy Chase

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