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#1
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http://www.wehuntedthemammoth.com/20...his-own-bread/
Roosh (Daryush Valizadeh) is a toxic not-an-incel (Pick-Up Artist)/Fake Masculine D-Bag (Men’s Rights Activist). In the video linked (I’ve gone through an intermediary), he explains how baking bread is super-masculine. It’s BREAD. David Futrelle, who wrote the article, should be congratulated for having followed guys like Roosh and keeping his sanity. Quote:
The reason I’m sharing this here is because the commenters do have a few bread recipes. |
#2
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Hey, I understood this post! Thanks for the quotes and explanation. I clicked the link, because you made clear it was not going to his video, and I read the somewhat amusing article.
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#3
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Ditto, erwins.
-- and, as a breadmaker (and a <gasp> female one), I note: In his hugely "scientific" description of what's going on, he's missed the fact that the moisture content of flours varies, and may vary even according to the humidity on any given day; so that the exact ratio of water to flour that will make good bread isn't something that's set in stone. I've no idea how (or if) a bread machine deals with this; but a baker who doesn't use a machine goes by the texture of the bread as it's kneaded. For that matter, yeasts vary. Even commercial dried baking yeast is still a living substance, and any particular batch may have a greater or smaller percentage of its organisms still alive. |
#4
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Yeah, he's not a good baker, and also not doing good science if he thinks only one variable is changing between loaves. Temperature, humidity, batches of yeast are some things that don't sound like they were controlled.
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#5
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Masculinity: more fragile than a souffle!
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#6
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A proper scientific method of baking bread would be to mix up 5 batches all at the same time using the exact same ingredients in the same proportions except for yeast. Then bake them all at the same time in 5 identical bread machines. (Ideally you'd repeat the experiment with the same proportions, but swapping which recipe is in which machine to account for variances in the machines.)
Any other way of testing bread is just loafing around. |
#7
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GenYus, did you really want to raise the possibility of this thread being taken over by puns?
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#8
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What can I say, I'm a gluten for punishment. Besides, that's the yeast of my worries.
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#9
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These points are simply half-baked. Doughy want to keep making the easy shots at such a fragile ego? It's obvious he'll rise to any "challenge" to his masculinity. I'd like to think we're above that.
(I did three in this one. Is that OK? I donut want to hog the puns) |
#10
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We’ve already had people going above and beyond in explaining that Roosh isn’t really that effective: https://youtu.be/_pEfhgG3Ocw
Also, he wrote a rant: http://www.wehuntedthemammoth.com/20...cel-every-day/ |
#11
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AHHH!!!
![]() Stop it with all the buns! I don't knead this right now... ![]() ![]() |
#12
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I'd take his claim that baking is a science with a pinch of salt. No dought he would knock back the idea that baking is a science when the baker is a woman! But without proof, I suppose I shouldn't rise to this kind of unleavened speculation.
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#13
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I'm sure he'd need it spelt out for him.
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#14
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I think his chain of "logic" has gone entirely arye.
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#15
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#16
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Sorry, didn't mean to weck the thread.
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#17
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...with your half-baked puns?
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#18
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Did you want to get a rise out of us?
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#19
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Nah, he's just getting caraway with the idea.
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#20
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