I Keep The "thundercats" Thermos Safely In

When You're Touring, You're Constantly In Motion.

The Problem Is I Am Both A Procrastinator And A Power Junkie, So I Am Very Frustrating To Work With.

The Stubby French Painter Toulouse-lautrec Supposedly Invented Chocolate Mousse - I Find That Rather Hard To Believe, But There You Have It.

What Happens Is That In Each Clump You've Got The Gelatinization Of Starches, Which Happens Very Quickly At The Surface Of The Clump And It Kind Of Forms A Protective Skin Around This Dry Hunk Of Flour.

Butter Typically Melts Around, You Know, 90 Fahrenheit, As Opposed To About 20 Degrees Higher For Lard. So What That Means Is That When You're Working With It, The Lard Is Going To Stay More Solid, Which Is Great For Flakiness.