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?
I’m Greg Restall, and this is my personal website. I teach philosophy and logic as Professor of Philosophy at the University of Melbourne. ¶ From August 2021, I will be the Shelby Cullom Davis Professor of Philosophy at the University of St Andrews. ¶ 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.