No, it's a hobby, but it's one we analyze. Just like you analyze your cooking, and read about chefs getting into little tiffs with one another over culinary styles and what ingredients and temperature make the right level of flaky crust.
We're just looking for the right level of flakeyness.
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timeasmymeasure
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Date: 2008-04-11 04:23 pm (UTC)We're just looking for the right level of flakeyness.
No wait, that didn't sound right....