I wonder if Sir Francis ever had to cut cake for a bunch of kids. Mine would always complain that their sibling's piece was bigger than their own. His technique provides a continuously diminishing length of the cake slice- guaranteed to promote sibling friction.
Yes, I did make a few comments on the proper way to cut a bagel. Slicing challah as opposed to teating it doesnt mean it's no loner challah, it just tastes different. For one thing, sliced challah goes stale more rapidly that torn because there's so much surface area.
My wife, now retired, ran the kitchen at our synagogue for many years and catered hundreds of bar/bat mitzvah kiddush luncheons and dinners along with a few weddings. I can assure you that the Health Inspectors would frown upon your practice in that environment! What you do in the privacy of your own home is of course beyond the reach of those noisome bureaucrats..... personally, as empty nesters, we use individual challah rolls Friday night, warmed in a convection toaster oven.
I have forwarded a link of this article to my grandsons' parents. We just returned from visiting our youngest one for his first birthday. He didn't care how the cake was sliced as long as he got PLENTY! He is already an omnivorous chowhound (a family trait except for the oldest grandson), albeit with only 6 teeth....quite adequate for cake!
Max's 'blog shows the clear superiority of the Bûche de Noël over circular cakes. The bûche slices reduce the exposed surface area. However, I find that if any cake gets stale chez moi it must be defective.
Since Max speaks ill of the French I get his slice :-)
With regards to Max's birthday, I recommend the following cake. It may be difficult to apply the cake cutting technique to it, but one could cut it, at least initially on the nose, such that only one surface is exposed--that is if one is courageous enough to get close enough to the lion to start with: https://farm6.staticflickr.com/5591/14872632232_d08918314f_z.jpg
This cake was baked for me as a kid. My assignment was to ride my bike up to the corner store to buy the licorice for it.
Now it is possible that Gina the Gorgeous would be willing to bake a lion cake for Max, but perhaps would want something else for herself. Hence, here is a cute pink elephant cake for Max to try his cooking skills with. Now as far as cutting this cake goes, it will probably require some calculus. The Angel Flake in the rhyme refers to Angel Flake coconut, which is quite tasty to nibble on while making the cake:https://farm4.staticflickr.com/3844/14686284890_12d2a8ca78_z.jpg
I see a major flaw in this cake-cutting technique, which is that it really skimps on the frosting while cutting the early pieces, thereby robbing or gipping the frosting lover out of a gastronomical pleasure. I'd trade off a few dry crumbs for more frosting, but as others point out our cakes don't usually last that long anyway!
If you consider the result of removing a central slice, then "reforming" the cylinder as a slightly smaller version, this would be an excellent technique for stealing a piece without anyone immediatelty noticing! "Stealing a big slice from the cake meant for the school/church bake sale" is a cartoonist's staple for many years. This could even be a trick that potential future STEM students could appreciate: Lesson #1 in "creative scaling."
I just opened the link to the Amazon site where Alex's books are described. They remind me of one of my old favorite books that I read and studied many times, starting almost 60 years ago. It was titled "Mathematician's Delight" and it introduced me to the entire math spectrum all the way up to caluclus et al. I still have this relatively slim paperback. It was a gift from my uncle who was an ME student at the time and a major influence on my career choices. I'd tell you the author but I'm in the office and the book is at home! As I recall, he was also a Brit. Too lazy to Google.
Did just Google. It's still in priint, in 10 languages (and in a Kindle version) since 1943! I think my copy is the original Penguin release. Author was W. W. Saywer, British-born, but who lived and taught math in many places around the world. He died in 2008 at age 96.
An action for our customer to specify an impedance had been open a year, so my then boss made it a cake with a Smith Chart iced on to it. He gave the customer a candle and asked them to put the candle in a position to specify the impedance. The customer put the candle horrizontally in the side of the cake.
It's most appropriate that we discuss cakes this week. We have cake everytime someone in the office has a birthday. Since no one (so far) has a birthday in August, we started the tradition of Cake Week in August, which is this week (18-22) this year. It's a diabetic's nightmare, but a great morale booster (probably from the sugar high). There is an unwritten policy that if anyone gets hired who has an August birthday they will have to change it to a different month.
"Blessed are the fat, for they shall live longer when the food runs out."
What are the engineering and design challenges in creating successful IoT devices? These devices are usually small, resource-constrained electronics designed to sense, collect, send, and/or interpret data. Some of the devices need to be smart enough to act upon data in real time, 24/7. Are the design challenges the same as with embedded systems, but with a little developer- and IT-skills added in? What do engineers need to know? Rick Merritt talks with two experts about the tools and best options for designing IoT devices in 2016. Specifically the guests will discuss sensors, security, and lessons from IoT deployments.