Huh.

[mrissa]

I had myself all prepared for pep talks about how learning from our abject and exhausting failures is how we become more awesome.

Then my experiment...didn't fail.

Funny thing that.

Comments

[alecaustin.livejournal.com]

Learning from success is, IMHO, much preferable to learning from failure. (Especially when success is tasty.)

[buymeaclue.livejournal.com]

Oooooh.

[guppiecat]

I just completed a fairly amusing piece of security research and, much to my surprise, the portion of the experiment that involved Physics (mechanics, specifically) completely failed, but the one that involved Chemistry was an unqualified success.

[minnehaha.livejournal.com]

How does the saying go? "If it blows up, it's chemistry. If it stinks, it's biology. If it doesn't work, it's physics." Something like that.

B

[guppiecat]

I've used to say:

Physics is a hard science
Chemistry is a wet science
Biology is a squishy science

At that point, I used to get mobbed by Bio and Chem majors, so I never got a chance to go further.

[blue-hat-guru.livejournal.com]

What was the experiment?

[mrissa.livejournal.com]

The pumpkin gorgonzola gougeres I mentioned awhile ago over on Facebook. The pumpkin gougeres recipe I based it on was written by somebody who had no clue what a gougere was supposed to be like. Her version was basically a pumpkin cracker, which is the opposite of a gougere. About halfway through I became extremely dubious that her baking procedure was going to be alchemical enough to make these anything like what I intended, so I went to work on fixing them with my own mad skillz. Mine were much puffier, much closer to a pumpkin sage cheese biscuit. Both tasted awesome, though! So there was that.

[matociquala.livejournal.com]

W007!

You had me at ...

[freelikebeer.livejournal.com]

... pumpkin gorgonzola gougeres. Sounds so delicious.

Re: You had me at ...

[mrissa.livejournal.com]

The thing is, the recipe is...not a recipe. It starts with a recipe that doesn't work really, and then it goes into "add some gorgonzola" (how much? some!) and then "add more flour until it feels right." Otherwise I would totally share the recipe.

Re: You had me at ...

[blue-hat-guru.livejournal.com]

Awesome!