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Seamus Blackley Profile picture
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28 Feb, 4 tweets, 2 min read
By *adamant* request, I have spent several weeks researching proper NYC bagels, making devices and extracts, and prepping. If you’re interested, I’ll post a thread. I have more work to do, and practice and feedback from local NYC folks. Then I’ll share. Fun experiment. ImageImageImageImage
I AM AWARE OF MONTREAL BAGELS. One challenge at a time please. I think we can all agree that NYC bagels are a worth genre.
*Worthy
Also, DAMN these are good. Image

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More from @SeamusBlackley

Seamus Blackley Profile picture
1 Feb
By request: Appellation Baguette Tutorial

I have been working hard to learn how to make Parisian baguettes that Follow The Rules. If you’re up for it, I’ll show you what I know so far, but be warned— simple ingredients with deep technique.

It takes practice.
Here’s the target. This is one of those simple, yet infinitely complex and beautiful things. en.parisinfo.com/where-to-eat-i…
FYI: I am not French, have never lived in Paris, and I’m not going to pretend to be some kind of fancy asshat Instagram poser. I’m interested in baguettes because I’m interested in baking, history, and science. Here’s my usual thing:
Read 42 tweets
Seamus Blackley Profile picture
25 Dec 20
Shrödonger for the FASHION WIN.
OK So the reason for the dong here is a story everyone should know, if they like QM and/or had to learn to solve Schrödinger’s equation. It’s NSFW ok?
Hold on I’m getting a scotch.
Read 19 tweets
Seamus Blackley Profile picture
21 Dec 20
Finished and ready to fly. Enrich Taube. Image
The biggie landing gear are super neato.
Aileron servos built into the wings. Very delicate and fun. Image
Read 7 tweets
Seamus Blackley Profile picture
19 Dec 20
¿Qué haremos con this lovely ajo?
Read 19 tweets
Seamus Blackley Profile picture
5 Dec 20
Ancient Baking this Weekend. Let’s start by comparing modern and old grains. On the right, modern engineered hard red spring wheat. On the left, heirloom Emmer, which in Old Kingdom ancient Egypt was the main bread grain- “bedjet.”
It’s even easier to see the difference in the bags. Humans have done a thousand-odd years of genetic engineering to wheat cultivars. My Old Kingdom baking buddies mastered what was basically a wild grass. I’d estimate they were 100-300% smarter than me.
I don’t want to get you all excited for baking today- this takes a while. Today, I have removed a sample of our research yeast from the fridge and am feeding it sterilized bedjet flour now, so we have an active culture for baking tomorrow.
Read 34 tweets
Seamus Blackley Profile picture
27 Apr 20
Ancient Egyptian Bakery Update (short). Thrills! Chills! Holes filled with Embers!
I now have TWO holes filled with embers, for parallel experiments. These are terra-cotta tagines, which are doubling as BDJ3 while we wait out the quarantine. They are filled with dough, made from Emmer, coriander, and the (hopefully) Ancient Egyptian bread culture...
If you’re wondering what this is about, google “Egyptian Yeast” or read this:
Read 10 tweets

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