FOLLOWING YOUR instructions, I made my three-dimensional carbohydrate-goodie tetrahedron with much delight and fascination ( “The analyzed brownie,’’ Ideas, Dec. 11). However, I question the oft-repeated proclamation in Carolyn Y. Johnson’s article that there remained “unexplored,’’ “undiscovered,’’ or “uncharted future recipes’’ in the white spaces on the faces of the researchers’ baked-goods pyramid.
As the article says, if home cooks have been running this experiment since the “baking of the first primordial brownies,’’ and the analyzed database represents thousands of recipes, I would conjecture that the white spaces represent, in fact, greatly explored recipes. The researchers didn’t find them because these uncharted recipes produced largely gooey, dry, overly sweet, or oily yuck. The white spaces are the barren inedible islands of the early gastronomic explorers.