March 7, 2005

Here’s one thing I find comments on a website really good for: trawling for information.

My spouse and I were talking over dessert this evening, over some lemon delcious pudding that she had made. She asked the question she asks every couple of years (when a self saucing pudding is made):

How do self-saucing puddings work?

They really are miraculous, and we haven’t got much of an idea of how the chemistry of these things makes them work. A cursory Googling reveals nothing, and neither does a quick flick through On Food and Cooking.

Can you help us?


← Comments on Weblogs | News Archive | University Library Proxy Bookmarklet →

about

I’m Greg Restall, and this is my personal website. I teach philosophy and logic as Professor of Philosophy at the University of Melbourne. ¶ Start at the home page of this site—a compendium of recent additions around here—and go from there to learn more about who I am and what I do. ¶ This is my personal site on the web. Nothing here is in any way endorsed by the University of Melbourne.

elsewhere

subscribe

To receive updates from this site, you can subscribe to the  RSS feed of all updates to the site in an RSS feed reader, or follow me on Twitter at  @consequently, where I’ll update you if anything is posted.

search