Vincent and the TARDIS

The many adventures of Vincent, a tiny dinosaur, and his adventures in the TARDIS

[mudlobster]

A Gluten Free Quick Skillet Pizza Crust

For a single-serve gluten free pizza crust with a taste that is not ass for a change and is quick enough to make that you can satisfy midnight pizza cravings on the same night you have them!

Ingredients:

¼ cup gluten free flour

½ tsp sugar

¼ tsp active dry yeast

¼ tsp salt

¼ tsp granulated garlic

½ tsp olive oil

1/3 cup lukewarm water (more or less as needed)

a bit of butter

(optional) ¼ tsp dried herb such as parsley, cilantro, etc.

Required implements of destruction: Broiler-safe skillet with at least 7" diameter in the bottom. I recommend non-stick with sloped sides, as it’s easiest to get the pizza out.

In a small bowl, combine about half the warm water, the sugar, and the yeast. Let that sit for a couple minutes to let it get bubbly.

Preheat your skillet at medium to medium-low.

Add to the bowl the flour, salt, garlic, oil, and dried herbs if using, and mix with rubber spatula until mostly combined.

Mix in the rest of the water as needed, a little at a time, until there are no lumps and the batter is about the consistency of pancake batter. If it’s a little runny, that’s OK, it’ll just take longer for the water to evaporate as it cooks.

Add enough butter to the skillet to give it a light coat and let it get bubbly, then pour in the batter.

Working quickly and gently, spread the batter out to the edges of the pan or to about a 7" diameter, trying to make sure it’s pretty even.

Brown the underside of the crust to at least golden brown, then flip it and do the same to the other side. Around 6-8 minutes per side, depending on how dark or crispy you like your crust.

Once it’s done, flip it back over and remove from heat.

Preheat your broiler with the rack at the closest notch to the elements that your skillet will fit into.

Top the crust with your favourite pizza toppings, and put the whole thing under the broiler until your toppings are as done as you like them.

Slide onto a plate, slice, fold, whatever helps you get it in your face, and enjoy!

Note: I’ve used this recipe with both King Arthur’s and Pillsbury’s all-purpose gluten free flours, as both are relatively easy to find at grocery stores at least in the US. They have slightly different textures in the end, but both work and taste great. Your mileage may vary with other types of flour. Can you make this recipe with regular wheat flour? Probably…? ¯\_(ツ)_/¯ You might need to adjust the amount of water and/or oil, and can probably get away with a less runny batter/dough if you treat it like a pan bread - spreading it as a sticky dough in the skillet.

[kimi-eats-gluten-free]

THE EASIEST PIZZA DOUGH EVER 🍕

Made with only 3 ingredients: all purpose gluten free flour, plain yoghurt and olive oil. 

I posted this recipe on my blog years ago, but at the time it was deep pan. This is my (improved) thin crust version. 🙂

[recipe]

[faranae]

I can't find your bread recipe :( with the tag bread queen there are only three posts and none of them is your wonderful recipe where it how can I find it? Ly

Oh! I had to switch accounts at some point last year, that’d probably do it. Hold on I got you! The reblog it’s posted on is here, and since it’s about time I copied it into its own post anyway… With a few minor edits: 

—

Two adulting (kitchen-related) tips from me!

1. Buy a roll of parchment paper from the cooking shit aisle. A big roll will last you for-fucking-ever. Pretty much any time you’re using a baking pan you can line it with that stuff and save yourself A: food sticking to the pan and B: it’s a quick rinse and it’s clean.

2. Bread can get fucking expensive, so make your own. A bigass bag of flour and a bag of active dry yeast (store it in the friiiiidge!!!) works out a FUCK of a lot cheaper than buying bread at the store, and you can do so much more with it. Bread, pizza, rolls, cinnibuns, homemade pizza pockets. It seems intimidating but it’s stupid easy.

Seriously. It’s stupid simple to make, and most of the “3 hours” to make it is sitting around surfing the internet or doing whatever the fuck you want while the dough rises. If you have an afternoon free once a week to sit and play video games or surf the net, you have the time to make your own bread on the cheap. 

Here’s my simple-as-fuck recipe:

2 ¼ teaspoons active dry yeast (You can buy a bag of this stuff CHEAP in bulk stores, the little single-serve packets are hella stupid priced)

1 cup warm water (think a hot bath)

1 ½ teaspoons sugar

2 tablespoons oil (any kind works for the most part)

2 ¼ cups flour

1 teaspoon salt

1. Stir the yeast, water, sugar, and oil up in a bowl. Let it sit for about 10 minutes. It will foam up VERY high, this is the yeast getting happy! If it doesn’t get all foamy, the water may have been too hot or not hot enough. Remember, Yeast is alive! Treat it like a nice girlfriend!

2. Mix your flour, salt, and the yeast concoction up in a bowl.

3. Knead that shit for about 5 minutes. It will start sticky as heck, but will come together into a nice dough. If it’s still super sticky, toss in a bit more flour. The dough should feel silky to touch if you’ve done it long enough. Here’s how to knead it:

4. Put your dough in a covered, lightly oiled bowl and leave it someplace warmish for an hour. At that point it will have roughly doubled in size, give it a gentle punch to release the gasses that have built up inside. Cover it again and let it sit for a bit longer.

Boom. You have bread dough. Here are some baking times and uses for ya:

Optional egg-wash: Just crack an egg into a bowl, add a pinch of salt or some water if you’re game, and mix the bejeebus out of it with a fork. Brush (or if you’re like me, goop it on with said fork) that shit thinly on bread before baking for a nice crust.

Pizza: Stretch it on a pan, stab the fucker all over with a fork, add toppings, bake 425*F 15-20 minutes. Roughly the same process for pizza pockets, just with more filling and pinching it shut before baking.

Bread Sticks: Make snake-shapes, let rest on pan 10-ish minutes, bake 400*F 10-20 minutes.

Dinner rolls/Pullaparts: Make ball-sized (yes those balls) balls. Place on greased pan, let rest 10-20 minutes to rise. Egg-wash and bake 375*F 25 minutes.

Bread: Lightly score (cut) the top, let sit for 20-ish minutes on/in whatever you’re using to bake it, egg-wash, bake at 375*F for 20-ish minutes. It’s done when it sounds hollow if you knock on the bottom. If it sounds solid, it’s still doughy.

You bet your ass you can deep-fry this shit for cheapie yeast doughnuts. Roll that shit in sugar or dip it in whatever, it’s fucking tasty.

Bagels: YES. YOU. CAN. Form bagel-shapes out of the dough and boil them in salty water for about 2 minutes. Egg-wash them and bake them at 400*F for 10 minutes.

Cinnamon Rolls: Roll that shit out into a rectangle. Brush it with a mix of butter, cinnamon, sugar, and a pinch of salt (no exact amounts here, do it to your taste). Roll it up into a log, and cut it into discs. Let them sit 20 minutes in a pan and then bake at 375*F 15-17 minutes. I can personally vouch for these coming out amazing! If you bake them long enough, the filling will caramelize on the bottom of the pan into pseudo-crunchy-sweet-buttery candy, and if you’re using parchment paper it’ll pop right off for indulgent consumption. 

You can add whatever you want to the dough for some variety, just if it’s dried spices remember you really only need 1-ish tablespoons. I personally like making bread with about 1 tablespoon of dill in the dough. Roll it out flat, sprinkle it with cheddar, roll it into a log, squeeze the ends shut, and bake it like a regular loaf of bread. Cheesy dill bread OMNOMNOM.

That got a bit long. But yeah. Bread’s expensive, yo. Save your wallet.

(Also it’s ridiculous amounts of therapeutic to bake, for me anyway.)

[certifiedceliac]

Gluten Free Sourdough Starter (via Little Spoon Farm)

[thebibliosphere]

For your bread recipe, how big is your mug, or does that not matter? Normally I'd be chill with a proportion-based recipe but the yeast isn't in the same measurements and I don't want to ruin my loaf.

It generally doesn’t matter provided you’re not using something ridiculously massive. But for reference, most of the mugs I use are about 8-12oz :)

[vincentandthetardis]

I've made this recipe approximately a billion times with a 16oz mug and 2.25tsp of yeast (1 packet but i buy in bulk) and it always turns out beautiful.

[seafoamrogue]

I'm so tired of all the overly complex sourdough bread methods and recipes I've seen. If you're baking for fun and the amount of different tecniques out there has your head spinning like it did mine, here's a basic recipe that will work, and you can modify as you like.

90g mature starter

350g warm water

Mix these two until the starter is pretty dissolved in the water

Add:

520g flour

10g salt

Whatever additives you like, if any

Mix with a spoon or your hand if it's easier

Let sit for 30 minutes, do a set of stretch & folds, let sit another 30 minutes and do another set of stretch & folds.

Now let the dough rise (bulk ferment) for 8-12hrs or doubled in size. You can do this in the fridge overnight, or on the counter in winter. It'll rise faster in warmer weather, but it will rise even if you're baking in winter and your house is closer to 60 F

When it's done proofing, turn the dough out onto a floured surface, shape into whatever loaf shape you want - there's a variety of ways to do this and the simplest way to learn is by watching YouTube videos because explaining with words can only give half the story.

Let sit for 30min while you preheat your oven to 500F while your baking vessel of choice preheats in the oven

Spread cornmeal on the bottom of your baking vessel (I use Dutch oven and or baking sheet)

Add bread, score top, paint or spray liberally with water (so you get the shiny chewy crust, it needs steam to work)

If you're using a dutch oven put the lid on then put the vessel back in the oven for 20 min.

Then take the lid off and go for another 30, turning the oven down to 450

I know most of you probably didn't need or ask for this, but I'm so frustrated at the number of needlessly complicated recipes out there, I wanted to write down the easiest way that still makes delicious sourdough. I don't care if it's not how professional baker's do it, I'm making this for me in my house and I'm not waiting 30 freaking minutes after mixing the dough before adding salt because it "inhibits rising" (surprise: my bread still rises when I add salt with the rest of the ingredients)

[faranae]

I can't find your bread recipe :( with the tag bread queen there are only three posts and none of them is your wonderful recipe where it how can I find it? Ly

Oh! I had to switch accounts at some point last year, that’d probably do it. Hold on I got you! The reblog it’s posted on is here, and since it’s about time I copied it into its own post anyway… With a few minor edits: 

—

Two adulting (kitchen-related) tips from me!

1. Buy a roll of parchment paper from the cooking shit aisle. A big roll will last you for-fucking-ever. Pretty much any time you’re using a baking pan you can line it with that stuff and save yourself A: food sticking to the pan and B: it’s a quick rinse and it’s clean.

2. Bread can get fucking expensive, so make your own. A bigass bag of flour and a bag of active dry yeast (store it in the friiiiidge!!!) works out a FUCK of a lot cheaper than buying bread at the store, and you can do so much more with it. Bread, pizza, rolls, cinnibuns, homemade pizza pockets. It seems intimidating but it’s stupid easy.

Seriously. It’s stupid simple to make, and most of the “3 hours” to make it is sitting around surfing the internet or doing whatever the fuck you want while the dough rises. If you have an afternoon free once a week to sit and play video games or surf the net, you have the time to make your own bread on the cheap. 

Here’s my simple-as-fuck recipe:

2 ¼ teaspoons active dry yeast (You can buy a bag of this stuff CHEAP in bulk stores, the little single-serve packets are hella stupid priced)

1 cup warm water (think a hot bath)

1 ½ teaspoons sugar

2 tablespoons oil (any kind works for the most part)

2 ¼ cups flour

1 teaspoon salt

1. Stir the yeast, water, sugar, and oil up in a bowl. Let it sit for about 10 minutes. It will foam up VERY high, this is the yeast getting happy! If it doesn’t get all foamy, the water may have been too hot or not hot enough. Remember, Yeast is alive! Treat it like a nice girlfriend!

2. Mix your flour, salt, and the yeast concoction up in a bowl.

3. Knead that shit for about 5 minutes. It will start sticky as heck, but will come together into a nice dough. If it’s still super sticky, toss in a bit more flour. The dough should feel silky to touch if you’ve done it long enough. Here’s how to knead it:

4. Put your dough in a covered, lightly oiled bowl and leave it someplace warmish for an hour. At that point it will have roughly doubled in size, give it a gentle punch to release the gasses that have built up inside. Cover it again and let it sit for a bit longer.

Boom. You have bread dough. Here are some baking times and uses for ya:

Optional egg-wash: Just crack an egg into a bowl, add a pinch of salt or some water if you’re game, and mix the bejeebus out of it with a fork. Brush (or if you’re like me, goop it on with said fork) that shit thinly on bread before baking for a nice crust.

Pizza: Stretch it on a pan, stab the fucker all over with a fork, add toppings, bake 425*F 15-20 minutes. Roughly the same process for pizza pockets, just with more filling and pinching it shut before baking.

Bread Sticks: Make snake-shapes, let rest on pan 10-ish minutes, bake 400*F 10-20 minutes.

Dinner rolls/Pullaparts: Make ball-sized (yes those balls) balls. Place on greased pan, let rest 10-20 minutes to rise. Egg-wash and bake 375*F 25 minutes.

Bread: Lightly score (cut) the top, let sit for 20-ish minutes on/in whatever you’re using to bake it, egg-wash, bake at 375*F for 20-ish minutes. It’s done when it sounds hollow if you knock on the bottom. If it sounds solid, it’s still doughy.

You bet your ass you can deep-fry this shit for cheapie yeast doughnuts. Roll that shit in sugar or dip it in whatever, it’s fucking tasty.

Bagels: YES. YOU. CAN. Form bagel-shapes out of the dough and boil them in salty water for about 2 minutes. Egg-wash them and bake them at 400*F for 10 minutes.

Cinnamon Rolls: Roll that shit out into a rectangle. Brush it with a mix of butter, cinnamon, sugar, and a pinch of salt (no exact amounts here, do it to your taste). Roll it up into a log, and cut it into discs. Let them sit 20 minutes in a pan and then bake at 375*F 15-17 minutes. I can personally vouch for these coming out amazing! If you bake them long enough, the filling will caramelize on the bottom of the pan into pseudo-crunchy-sweet-buttery candy, and if you’re using parchment paper it’ll pop right off for indulgent consumption. 

You can add whatever you want to the dough for some variety, just if it’s dried spices remember you really only need 1-ish tablespoons. I personally like making bread with about 1 tablespoon of dill in the dough. Roll it out flat, sprinkle it with cheddar, roll it into a log, squeeze the ends shut, and bake it like a regular loaf of bread. Cheesy dill bread OMNOMNOM.

That got a bit long. But yeah. Bread’s expensive, yo. Save your wallet.

(Also it’s ridiculous amounts of therapeutic to bake, for me anyway.)

[tastesoftamriel]

Talviel's very best sourdough

I've been asked on occasion why Nords don't include yeast in our bread recipes, yet make such delicious, flavourful bread. In Skyrim, we prefer using sourdough starter, where the wild yeast present in flour does the job for us. This recipe is my tried-and-tested favourite, and I usually make these lovely loaves twice a week. It is quite time consuming, so be sure to start at least 24 hours in advance.

For novice bakers, this may be a slight challenge that will take some time to get right, but persistence pays off! Be sure to use the best ingredients you can and follow the recipe closely. For best results, use a kitchen scale.

Note: I cultivated my own sourdough starter from scratch in January 2020, using only water, plain yoghurt, and strong wheat flour. This took a couple of weeks to activate, so if you're keen on getting started on sourdough right away, you can always use prepackaged yeast or buy sourdough starter.

You will need:

300g strong white bread flour (the stronger the better), plus extra for dusting

150g spelt flour

150g rye flour

350g sourdough starter

180ml filtered water, at room temperature

10g caster sugar

10g table salt

2 tbsp vegetable oil, for greasing

Method:

Combine all the ingredients but the oil in a large mixing bowl, and knead until a moist, even dough forms. Depending on the weather and humidity, you may need to add more flour or water to get the right consistency- add only a tablespoon at a time if need be.

Turn your dough out onto a clean surface dusted well with flour. Knead well, turning the dough over often to make sure all the ingredients are evenly incorporated. Continue kneading for at least 5 minutes (preferably 10, depending on how much of an arm workout you can handle).

When your dough is firm, smooth and stretchy, form into a ball and dust lightly with flour. Put 2 tbsp vegetable oil into your mixing bowl, swirling it around to make sure the sides are covered. Pop your dough into the bowl, cover with cling wrap, and leave it in a warm place to rise. Sourdough does take a bit longer than regular bread to rise to double its size. In my experience, at least 2-3 hours in summer and up to 6 hours in winter (I generally put the bowl near a heater in winter).

When your dough has doubled in size, turn it out onto a clean floured surface and knead vigorously again. The oil will have permeated the dough somewhat, so be sure to incorporate it all but avoid adding more flour than necessary to prevent the dough from sticking to your counter.

Once your dough has been knocked back (it should be a firm, smooth ball), pop it back in the bowl and leave it to rise to double in size again, and repeat the previous step. I do this at least twice if I'm pressed for time, but normally I do two proofings on the first day, leave the dough overnight on the counter (be sure to keep it covered!), and do a final proofing the next morning.

Before you start baking, decide on what size you want your loaf to be. This recipe can make two small loaves, but I prefer having one big round loaf. Whether you use a bread tin is up to you! At least one hour in advance, knock back your bread once more, shape it into the form you want, and leave it to rise once more until about 1.5x the original size (if you're using a bread tin, do this before putting the dough in the tin and leave to rise while covered with cling wrap).

Preheat your oven to 200C/390F. When your dough is ready, dust the surface lightly with flour and use a sharp knife to score the surface (a blunt one will create a jagged surface that may let out more air, leading to flat, hard bread). I usually make a big cross or three horizontal scores across the surface, but just make sure that there is enough space for excess steam to escape from the bread evenly as it bakes.

Before putting the bread into the oven, sprinkle the surface with a tablespoon of cold water. This will help the surface get nice and crispy.

Bake for 35 minutes on the middle shelf, give or take, depending on how dark you like your bread crust. You'll know the bread is done when it sounds hollow when tapped. Remove the bread from the oven and leave to cool for about 15 minutes before turning it out onto a wire rack (especially important if you're baking in bread tins as it'll prevent the bread from getting soggy).

This sourdough is best eaten warm and fresh, but it can be kept for up to 10 days unsliced when sealed in a plastic bag and kept in a dry, dark place.

[sanguinare-divinus-deactivated2]

I think it's incredibly uplifting, and a sign that the worst will soon be over and humanity will be back on track again; that so many young people as well as the old who survived yearn for how things once were. So many people want to be social, abandon modern social hierarchy, to court each other again, to hand make and home cook.. I hope everyone can take little steps toward doing so, too. I think we can all start by home making our bread. Here's my bread recipe, it's cheap and easy- and always delicious! :)

Graves' homemade bread....

• 1 1/2 cup warm water

• 2 1/4 tsp fast rise yeast (tiny jar will last you a long time, it's in the baking aisle!)

• 1-2 tsp of just about anything sweet that you have. I switch between honey, organic cane sugar, coconut sugar etc between days but white sugar will always work too.

• 3 cups of any flour. I use 1 1/2 c whole wheat and 1 1/2 c whole wheat bread flour, but any ratio is fine.

• salt.... the more the better. I use like 2 tbsp.

Steps are simple too.. and adjustable!

1. Heat up your water until it's just warm. Stick your finger in it to check, add your sweet and dissolve. Add your yeast to the water, if it spreads itself out over the surface of the water I find that usually means the yeast likes the water :) think of your yeast as a tiny friend. Let "bloom" for 15 minutes until it's made a fun bubbly foam at its top, (the yeast burped, ate up all of your sugar! :D )

2. Once yeast has bloomed, add your flour and salt! I combine loosely with a fork and then allow to rise for 1 hour.

3. Say hi to ur bread and knead it by hand for like... a minute until it's smooth and not so sticky. Let rise another hour. You can do lots of fun stuff while you let it rise again!

4. Place into loaf pan, dutch oven or even just in 8 little balls on a baking sheet- and bake at 400° for 45 minutes or until internal temperature has reached 195. Cut and serve !!

I hope you all share homemade bread with your loved ones and have a lovely picnic.

[fluentisonus]

shoutout to this 19th century italian painter (ettore forti) who specialized in the genre “women being sold things in ancient rome”:

[thesassyducks]

They stand tall and so proud omg 

via @thesassyducks​ instagram

[dduane]

It’s good to have steady work…

[contemplatingchicken]

@elodieunderglass the massive continuity of ducks

[elodieunderglass]

We love a runner

[aturinfortheworse]

this is my cursed jug i have that bleeds when you pour water in it. 

we’ve done this ten, twenty times now to no apparent change?

[medusamori]

haunted

[acquaintedwithrask]

I’m 100% certain this is glaze fuckery but the delivery of “it’s bleeding!  It’s possessed.” is absolutely the best thing

[immabethehero]

Bad paint?

[weepingredwillow]

That’s a Time Bomb/Biohazard!!!

The glaze on the inside and outside of the Jug has developed cracks which when the Water is added causes the darker red clay under the white glaze to absorb the water. This in turn makes the Jug “Sweat” or “Bleed”. But it also compromises the integrity of the Jug as the Clay inside is becoming soggy as it absorbs the water. It’s also a breeding ground for Bacteria and Mold as the Clay can’t properly dry inside the glaze.

So it’s either going to fall apart and shatter into a bizillion little pieces.

Or it’s going to become a rancid smelling object that would Poison anything that Drinks/Absorbs the water put inside it.

[nevercure]

So it’s cursed

But like

Scientifically cursed

[mango-habanero-autism-deactivat]

I am cranky today and whenever someone white mentions “learning from Indigenous ways” in that disconnected “pluck a practice and apply it while maintaining the colonizer’s framework” I wanna get snappish and be like, it’s not going to work like that buddy, it’s going to be YOU in OUR system, so if an auntie tells you it’s a moratorium on all resource extraction until the salmon and herring stocks regenerate, you’ll say “Yes ma’am” and do it, and if an uncle says we need to restore prairie grasslands, you’ll say “Yes sir” and do it. 

But that’s not gonna win me any real long term victories >.> 

[mango-habanero-autism-deactivat]

We can’t keep treating indigenous knowledge as a backup plan

Australia is on fire and Aotearoa’s seas are rising. Why are we waiting for a climate crisis to listen to indigenous knowledge? 

https://www.renews.co.nz/we-cant-keep-treating-indigenous-knowledge-as-a-backup-plan/

Well well someone said it better

[archaeo-geek]

Also relevant (we’re talking about it more and more in archaeology in my region, at least): Two-Eyed Seeing

https://www.youtube.com/watch?v=_CY-iGduw5c

[decadent-hag]

if someone asked me “What color is your heart today? Why?” instead of “how are you” I would murder them in cold blood. 

[decadent-hag]

I had to hide the notifications on this and I’m sad bc the responses have been hilarious. Here are some of my faves

[everythingfox]

“Meet Sydney, a male umbrella cockatoo socializing with Vet Hospital Staff”

(via)

[babyanimalgifs]

“May I have this dance?“ 

(via)

[systlin]

Did you hear the scientists have found a way to grow colored cotton? Thoughts?

It’s not a ‘scientists have found’ and much more ‘people have been already doing that for thousands of years and it’s just gaining more attention recently’

[beowulf22121]

Scientists didn’t know. It should be “Scientists just found out”

[systlin]

There’s actually been a load of vitriol leveled against folks who try to raise traditional colored cottons, because a lot of cotton growers don’t want the colored cottons cross-pollinating with their standard white cotton.

But anyway cotton can be grown in lovely natural shades of greens, reddish-brown ochres, and browns, all of which deepen with a good boil in water with a bit of washing soda thrown in.

The color obviously doesn’t fade or run, because it’s not dye. It’s the intrinsic color of the fiber itself.

[angry-cajun-lady]

I….I want clothes made out of those colors. They don’t hurt my brain!

[systlin]

Aren’t they lovely?

I’m biased because I love the natural earth tones of many fibers, of course…browns, blacks, creams, copper-reds, ect…but I think they’re just gorgeous.

[systlin]

https://www.vreseis.com/shop

If anyone wants to know where you can get yarn or cotton like this!

[geneticdrifting]

Ok natural cotton varieties are cool, but that’s not what the recent buzz is about. A team of Australian scientists published a paper on successfully using gene editing to produce cotton in vibrant colors. This is potentially a big deal because the dyeing process uses pretty toxic chemicals, produces nasty waste products, and overall isn’t great for the environment (or workers). It’ll be a while before the tissue cultures actually grow up and produce cotton, so it isn’t a sure thing yet, but cool progress nonetheless.

[systlin]

Oh I had no idea that they were doing this! The only colored cotton I knew about was the traditional naturally colored varieties!

How cool!

[math-is-magic]

Can people stop being dicks to scientists without even checking? There’s a weird strain of anti-elitism on tumblr where like. Because some academics haven’t thought through what they’re doing, that anything a scientist or historian puts out is Bad if vaguely resemble something that ‘already exists’ or ‘is already colloquially known’ and it irritates me.

[systlin]

I….wasn’t?

There was literally none of that?

I simply knew of the old strains of colored cotton and did not know of the new work being done, and there is a tendency in Western media to ‘rediscover’ old ways of doing things and act like it’s a new thing.

I had heard nothing of the new work being done, which is very neat. I simply figured, based upon my pre-existing knowledge base, that nonnie had stumbled onto a reference to the heirloom colored cottons and come to a slightly inaccurate understanding of them, but turns out there was new research being done that I hadn’t heard of is all, so I learned a cool new thing instead. 

Y’all will turn anything into some sort of discourse, I swear. 

[algaecomplex]

Honestly though you were. If you go up and look at your original reply it’s extremely snarky and then your secondary reply to someone trying to politely say ‘hey you worded that wrong, scientists just found out for themselves’ even mentions some ‘vitriol leveled against people trying to grow naturally colored cottons’ as if the ‘dumb scientists who just discovered something that already exists’ are trying to put them out of business. You’re writing this off as tumblr discourse (and tbh that’s what tumblr is lmao) when math-is-magic was expressing a valid opinion that I and many scientists also share and was not outside the realm of related to your response. If you’re going to put down scientists you shouldn’t act all innocent and surprised when we stand up for ourselves and the hard work we do. It’s okay to admit you were wrong and apologize. That’s pretty much all science is anyway.

[systlin]

I literally was not being snarky. If I was being snarky, you’d know. 

I’ve been over this several times, and if you’d halfway bother to read the damn things I wrote like right above your own damn post you’d get it, but since y’all are apparently actual toddlers I’ll say it again real slow;

I am a fiber crafter. I read a bunch of fiber stuff. So do a lot of my followers. In that fiber stuff, there’s been a lot of articles recently about the heirloom colored cottons. I had not heard of the new research, because I don’t subscribe to genetics journals. Anon asked if I’d heard that they could grow colored cotton now, and I thought they’d seen one of the same articles I had, and slightly misunderstood it, so I provided my own knowledge of colored cottons that already exist, since I thought anon had simply not quite gotten the context of pre existing fiber craft articles in several publications. Someone else pointed out that there was new research being done, which I hadn’t known, and I went ‘oh neat that’s cool I didn’t know about it before I learned today’. Y’all proceeded to be absolute fuckwaffles because I didn’t subscribe to plant genetics scientific journals because y’all get off on being assholes for no goddam reason. I in no place said that scientists were dumbasses, just that sometimes western media has a tendency to re-discover old things and act as if they are new. Y’all put the ‘she thinks science is dumb’ in there your own selves because y’all can’t fucking read and like to be shitheads. 

The vitreol leveled against people trying to grow naturally colored cotton is other cotton growers, as mentioned in those publications on fiber I’ve read but you hadn’t, and I mentioned that up there too, and again y’all can’t fucking read apparently. I didn’t say a fucking thing about scientists. 

Go up and read the ask again. Go up and read my actual words again. Nowhere did anon say ‘new stuff’. Nowhere did I attack science and I don’t know why y’all are insisting I did except apparently you have a victim complex and just take other people’s words for what I said. 

And then go and maybe take a nap or go for a walk and calm down a little bit jesus wept.

See that? That was snarky.