An Angry Scientist

هوادار خیبر شکن 🚀🔻 @pastures.bsky.social [ View ] Jun 27, 2024 at 16:54 UTC

Reiterating that the mask bans being proposed by both democrats and republicans throughout the US right now are not only designed to repress your first amendment rights to protest safely, but are also straight up eugenics which will kill the immunocompromised.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 16:48 UTC

Desperately trying to find more time and energy for sewing, looking forward to the holiday weekend. Mark 2 muslin for the pants pattern I’m working on is coming along well. Already chomping at the bit to start on subsequent projects, it’s a problem.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 14:39 UTC

When I run the smoker my favorite thing to do is have a rack of halved onions at the bottom to catch the drippings, it’s great.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:45 UTC

To griddle lavash gently/lightly place dough on hot surface, tryin to lay it flat /even. Try not to touch until bubbles start to form, when it will be more substantial. Usin tongs rotate/flip for even cook, about 2-4 mins total dependin on size/ heat. Serve hot, keep covered to avoid it drying out.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:42 UTC

NOTE: To turn leftover lavash into crackers, tear or cut the lavash into chip-size pieces and place them in a single layer on a sheet pan. Brush the pieces with a little oil, sprinkle them with salt, and then toast them at 400°F [200°C] until golden brown and crispy, about 6 minutes.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:42 UTC

let it relax and start working on another portion before returning to it. You can also gently stretch the dough with your hands to correct the shape. It doesn't have to look perfect. To griddle the lavash, follow the instuctions on the facing page.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:42 UTC

to room temp before its ready to be rolled out. Dust counter lightly with flour. Pat a portion of dough into an oval with your fingertips. Usin a rolling pin and moving back and forth, roll the dough as thinly as possible into an oval about 13 by 9 in [33 by 23 cm]. If the dough resists stretching,

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:40 UTC

Lightly oil a tray & place dough, ensuring the portions aren’t touching. Cover w/kitchen towel or plastic wrap lightly coated w/oil. Leave out for 1-1½ hours, or until puffy, or fridge for up to 3 days. If you fridge the dough, use plastic wrap to cover and expect it to take an hour or two to return

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:38 UTC

To shape the dough, cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:38 UTC

Or refrigerate overnight and let the dough come to room temperature for at least 2 hours before portioning. To portion and shape the dough, dust the counter lightly with flour and place the dough on top. Using a bench scraper or knife, cut the dough into eight pieces about 3.5 oz [100 g] each.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:37 UTC

Begin kneading by stretchin and foldin dough over itself until smooth to the touch, 5 to 7 minutes.) Lightly oil an 8 cup (2 L) glass Pyrex or a large glass bowl and place the dough inside. Cover the bowl with a lid, a plate, or plastic wrap, and let it rest for 3 hours or until doubled in volume.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:36 UTC

Mix dough on med speed til dough releases from the side of the bowl w/o sticking & feels smooth to touch, ~ 4 min. Turn mixer off, move dough to the center of the bowl if it seems to get stuck on one side of the bowl. To knead by hand, dust the counter lightly with flour and place the dough on top.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:34 UTC

Stir in flour gradually with fingers until a crumbly dough forms, then knead it a few times in the bowl by folding the dough over itself and pressing down into the bowl. Cover the bowl w/ a kitchen towel and let rest for 20 minutes.) Remove the towel and attach the dough hook to the stand mixer

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:33 UTC

use your hands to press the dough into the flour. Cover the bowl with a kitchen towel and let the dough sit for 20 mins to allow the flour to hydrate. (To make by hand, combine old dough, water, oil, and salt in a large bowl and mix together, squishing the old dough into the water with your hands.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:32 UTC

Fit the stand mixer with the paddle attachment and add a third of the flour. Mix on low speed until the dough looks like pancake batter. Add the remaining flour and mix on low speed until incorporated. Remove the paddle attachment, pulling off any dough stuck to it. If there is flour at the base of

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:30 UTC

for at least 2 hours before using. When ready, the ball will have doubled in volume. To make the dough, in the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water; it doesn't have to be perfectly mixed in.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:29 UTC

To make the old dough, using your hands or a rubber spatula, squish together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours, or refrigerate overnight and bring to room temperature

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:29 UTC

OLD DOUGH 1/2 cup [70 g] all-purpose flour 1/4 cup plus a scant 1 Tbsp [70 ml] lukewarm water (see page 38) 1/4 tsp instant yeast DOUGH 1 cup [240 ml] lukewarm water (see page 38) 1 Tbsp sunflower oil or other neutral oil 2 tsp kosher salt 3 cups plus 2 Tbsp [440 g] AP flour, plus for dusting

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 27, 2024 at 01:27 UTC

Here’s the recipe! You can sub the old dough for a quarter cup of active sourdough starter mixed into a half cup of flour and a quarter cup of water if you want to do it sans yeast. Transcript in thread, bluesky alt text character limit too short. Sorry it took so long, life.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 26, 2024 at 18:53 UTC

I see this w/sewing sometimes & it confuses me; “if you make your own clothes to avoid exploitation I have bad news about your fabric and thread..” Like, okay, but _less_ unethical labor (cutting, sewing, etc) is still better than more? And it’s easier to research materials than whole garments? Idk.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 23, 2024 at 16:01 UTC

I love this piece; your art is always so vivid and alive, it’s great.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 23, 2024 at 03:14 UTC

Pork chops in the cast iron with greens to deglaze, fresh cornbread, beans with mustard and molasses.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 23, 2024 at 03:03 UTC

Had a great day; got a steal on some seersucker shirting from a secondhand fabric store, made a kick ass southern-inspired dinner, then traced out the mark 2 muslin for the pants I’m working on.

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An Angry Scientist @anangryscientist.bsky.social [ View ] Jun 21, 2024 at 21:07 UTC

Read this in Werner Herzog’s voice.

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