one of these days we should try a yorkshire pudding. we have no idea what it is but apparently people like them a lot
-F
okay we have a little bit of an idea, it looks like some kind of dinner roll thing??
-F
Kind of, except the dough is eggier, so it does the choux-pastry thing and puffs up hollow in the middle. They're really tasty. Popovers are another name for basically the same thing (there might be a difference to do with beef drippings, but it's subtle and in my opinion the beef isn't the point of them anyway).
@dodec We've never had either! We know what choux pastry is like (it's in like half of the sweet stuff in a bakery after all) but i imagine it tastes a lot different due to the lack of sugar
-F
It is different, but it works just as well savory. I'm fond of them, but I just generally like eggy dough.
@dodec As eggy breads go, I suppose a quiche is the ultimate.
-F
Now I'm wondering what would happen if you baked breads with successively more and more egg and less flour proportionally.
@dodec At what point does it go from bread to cake to choux to quiche?
-F
Okay, a 2-axis plot then. Flour:sugar and flour:egg as the axes. All four of those would be in there somewhere, but I wonder what else.
@dodec New and exciting types of bread!
I wonder what's at the all-egg-and-sugar corner
-F
@dodec https://en.wikipedia.org/wiki/Ternary_plot i think a ternary plot would be the ideal way to present this
-F
That's sort of what I was thinking. A phase diagram kind of thing. I think the all-egg-and-sugar corner is custard.
