#AS-500F
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An aerial view of the Apollo Saturn V Facilities Test vehicle (SA-500F) rolling out of the Vehicle Assembly Building (VAB) and heading to Launch Complex 39A. This Test Vehicle was used to verify launch facilities, train launch crews, and develop test and checkout procedures.
Date: May 25, 1966
NASA ID: 66PC-0072
#Saturn V#SA-500F#AS-500F#Facilities Test Vehicle#Apollo Program#Rocket#NASA#Kennedy Space Center#Florida#May#1966#VAB#my post
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tbh you should only really use nonstick baking sheets but you can use nonstick pans as long as you put water or oil or another liquid in them before you start cooking. just make the heat transfer to the liquid rather than the polymer and it won’t break down
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ueeee i feel so achy today i need to be soaking in a vat of warm blood that would solve all of my problems right now i swearrrr
#i mean.. i'll just take a 500f shower about it like a regular person but#......bloodbath................
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I hate to be a killjoy, but I am begging millennials to stop literally burning vegetables and calling it “the only way to make vegetables taste good!” like it’s some secret life hack.
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E voglio ridere come se Come se ridere di per sé Bastasse già a risolvere gli Errori Gli errori, gli errori, gli errori . Non Voglio Stare Lì Sempre a chiedere come mai? A chieder sempre per favore mi dai... [...] Scrivilo sui muri... Se Vorrai qualcuno un giorno accanto a te Che non pretenda d'essere... il migliore Come? come? come? . La vita non è facile Ma a volte basta un Complice E tutto è già più Semplice! . . . ________________________________ Ma da lì si vede? No, niente e lì? No, no neanche qui... ________________________________ La #vastità #complici #love #turnthepage #fiat500 #500 #500f #fiat #scemenza #ontheroad #basilicata #amore #pollino (presso Parco nazionale del Pollino) https://www.instagram.com/p/Cmo7qJ9sLK1/?igshid=NGJjMDIxMWI=
#vastità#complici#love#turnthepage#fiat500#500#500f#fiat#scemenza#ontheroad#basilicata#amore#pollino
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My first sourdough in about a year—jalapeño cheddar pepperoni bread! The flavor was sooooo good, and the crust texture was absolutely addictive. Great with soup and with good Irish butter. The crumb could use a little work but still, yum. Recipe here, extra notes under the cut.
I used about 80g shredded cheese, 2 large pickled jalapeños (votes were split on whether it could use 3), and all the pepperoni we had, so this kinda proportion:
This dough can be very wet and sticky so I dusted it with quite a lot of flour. I used to just mix the fillings into the dough after autolyzing, but this time, I was successful in flattening the dough, sprinkling the fillings on top, and then gently wrapping it into a ball for the stretch and folds.
I did 6 stretch & folds, then ended up letting it rest 5 hours instead of the prescribed 3 (had too much fun at a New Year’s party) before shaping, so it may have overproofed, but then again, New England winter! Things take time.
I preheated the oven to 500F/260C with the Dutch oven inside, letting it heat maybe 20-30 minutes. I then added the dough and baked it covered for 20 minutes, then lowered the temp to 450F/230C, uncovered it, and baked another 10-15.
What else. Gosh, I think this would make a great breakfast, or a side for tomato soup. My brother would like me to add polenta, like with this bread. The pepperoni added a ton of flavor, especially considering how little I put in. Definitely worth working on this recipe!
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aita for taking my roommates keys? (said roommate made me submit this)
i (28M) have a roommate (30M) who has begun living with me due to reasons that he does not want disclosed. we’ve been friends since college but grew distant after a major disagreement we had hence why we don’t exactly get along as of now.
these past few weeks i’ve been accidentally taking his keys along with my own. it’s not on purpose, our keys simply get tangled up in the bowl we leave them in when we get home and since i leave the house for work much earlier than he does, i accidentally take his keys along with mine.
here’s where (according to him) i might be the asshole: i do not immediately return my roommate’s keys to him when i find out that i’ve taken his keys, causing him to be locked out of the house. there is a reason for this; i recently got promoted (against my will) at my job and am a lot more busy because of it thus being unable drop everything in order to return his keys immediately. so aita
edit: i talked to my coworker (30M) and my boss (500F) and they both don’t think i’m the asshole and just think it’s hilarious, if this information is relevant
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Spring break: 1968 Fiat 500F Albarella by Savio
We owe an apology to Federico, our reader who reported this splendid specimen to us ten days ago: unfortunately we missed his email and only noticed it yesterday. We still try to make up for lost time.
The car in question is a fantastic and very rare Fiat 500F transformed into a “Spiaggina”, i.e. part of that vein born at the end of the 50s in which Italy, in full economic boom, also became a…
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Saturn V SA-500F rollback to VAB following facilities checkout.
Date: October 14, 1966
NASA ID: S66-65657
#Saturn V#SA-500F#AS-500F#Facilities Test Vehicle#Apollo Program#Rocket#NASA#Kennedy Space Center#Florida#LC-39A#October#1966#my post
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tuesday again no problem 12/20/22
feelin...fizzy. feelin...scattered. let's make up for it with twelve (12) photos and a three part making section
listening
unloved’s new album has been out for some weeks but ive had Sorry, Baby on loop most of that time. it’s got the sort of fluttery bubbly electronica i associate with heist scenes or when someone wants to convey there is technology bubbling away in the background. cf a lot of the ambient music for the fallout 4 nuka cola world dlc. i also wish i had a better comparison.
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reading
fallow weeks. it’s so funny how mack’s face changes in different light. she has such an angular teen face right now but you would not know it from this photo where she has eyebrows.
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watching
rewatching a bunch of westerns as i knit. even tho i rarely rewatch shit, i want to be steeped in the vibes bc the days are very short and the nights are very long and the cowboys spark joy. The Great Silence (1968, dir. Corbucci) knocked me flat for a full twelve hours as it did for my first viewing. i remain mildly bemused by Death Rides A Horse (1967, dir. Petroni) but im glad mr van cleef got to have his tits out?
i also saw Gallowwalkers (2012, dir. Goth, starring Wesley Snipes). a weird west/horror sort of direct to DVD thing. there is very little to recommend this movie. it is largely incoherent. it has a lot of on-screen rape and sexual assault and women getting thrown around. i could not put together this movie in chronological order if you put a gun to my head. however, it does Look.
the costuming is what i can only call “capcom video game”. some of the worst wigs i have ever seen in my life are in this movie.
yes this man has two iguanas sewn to his head, bc the schtick of the film is the undead need to continuously get new skin sewn on. how they acquire the skin is shown in great detail.
unfortunately (fortunately?) the baddies have nearly all the good lines.
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playing
beat the elite four in Pokémon, beat Team Star, beat Arven (that sucked. i felt so bad at the end of that) can’t quite beat my best friend/arch rival. more puttering around needed. or perhaps i need to actually learn how types work instead of hitting everything with one of my flamingo’s three different kinds of big kick. let me in the crater!!!
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making
knitting again!!! i will update when i have a full repeat done bc right now it doesn’t look like very much. beloved mutual and real/life co-conspirator @itsybitsydragon passed along two gently loved cat trees for my chief henchwoman and she (the cat) has taken to them quite well!!! lovely to see her (my dear friend, i can see my cat any time i want), very worth shuffling a lot of furniture around.
I did promise a cast iron update but it’s a disappointing and slightly baffling update. this is Four (4!))) layers of seasoning and it's still not evening out. it's covered, bc it's not rusting, but it does look like fucking shit. it is dry to the touch and not tacky.
there are several potential causes, i think:
couldn’t quite get all the old seasoning off and this is somehow affecting the new seasoning (but it shouldn't be reacting this weirdly to the flaxseed oil? or really at all?)
i didn’t manage to completely neutralize the vinegar bath with baking soda?
the layers are maybe slightly too thick or slightly too thin? the weirdest looking parts are in the parts where i did manage to get the old seasoning off and down to bare metal
perhaps my ancient electric oven is not quite getting up to that nice 450-500F i want? i inadvertently left my oven thermometer in the old lair and haven't remembered to get a new one, but the smoke point of this oil should be like 225-230F, and i know for a fact my oven gets above that bc i have not yet given myself food poisoning
this is probably perfectly fine and safe to cook with but it's a little bit too much problem solving for me right now, and like @morrak i'm probably going to get deeply annoyed at some point and have at it with some naval jelly. unfortunately that will have to wait for more clement weather.
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AITA for blackmailing the guy who stole my identity?
tw child abuse
I (19M) recently ran away from home because my mother (500F) intended to kill me to resurrect my grandfather, the devil (???M). I did not want this. I escaped to the neighbouring kingdom, and if i'm caught, i'll probably die.
My mother framed this entire thing as "teenage rebellion", sweeping the whole SHE STABBED ME!!! bit under the rug, and she even had the neighbouring kingdom put up missing person posters and got the knights involved and, urgh.
So, the kingdom held a ball, or something, I don't know, I was too busy bleeding out in an alleyway.
Suddenly, all the knights were in an uproar, including my mom's personal goon squad. Except they weren't chasing me, just someone who looks exactly like me. Turns out, this place has a problem with a notorious shapeshifter (20M/F/NB) who loves to cause problems. Said shapeshifter ended up stumbling upon me, and took me to his doctor friend because it seemed funny.
Except now I'm not letting him ditch me like he planned. I said I'd sell out their hideout to the authorities if she doesn't help me get back at my mom and her goon squad. There's also a not unsubstantial amount of guilt tripping involved, because of the whole "If you leave me to fend for myself i will literally die" part, but like, they chose to help me, and even compassion has consequences. Yes, I'm putting him in mortal danger, yeah, he already got shot at by the goon squad when we first met, but she's a total adrenaline junkie, so she probably likes all this anyway.
So TLDR: AITA for blackmailing someone after they stole my identity because my mom will literally kill me if i lose their protection?
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Slow down, go down, got to get your lovin' one more time Hold me, roll me, slow ridin' woman you're so fine . Woo . I'm in the mood The rhythm is right Move to the music We can roll all night, yeah . Oh Slow ride, take it easy Slow ride, take it easy . . . _________________________ Da slow ride a still ride, stop ride, fermo ride! Io la "take it easy" ma proprio easissima! Ti faccio elettrica, basta! . #fiat #fiat500 #500 #500f #1968 #lanonnaribelle #sempreapiedi #amoreeodio #odietamo #pollino #ruggio #mieiposti (presso Parco nazionale del Pollino) https://www.instagram.com/p/ChPR6Q2Mh8SY-s4dyiC6T2XUG8Pxq9mDZLl_gs0/?igshid=NGJjMDIxMWI=
#fiat#fiat500#500#500f#1968#lanonnaribelle#sempreapiedi#amoreeodio#odietamo#pollino#ruggio#mieiposti
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Pizza Dough (with Sourdough Version)
https://www.seriouseats.com/jim-laheys-no-knead-pizza-dough-recipe
Ingredients
Active dry yeast
250 g AP flour / bread flour
1g (1/4 teaspoon) active dry yeast
12g (2 teaspoons) fine sea salt
175 g water
Sourdough
60g starter discard
220g bread flour
145 g water
Instructions
Wake up yeast for 10 minutes using warm water and 10 g flour.
Mix flour and salt, then add sourdough starter to water (if not using active dry yeast) and mix wet ingredients into dry ingredients.
Rest for 18 hours or until doubled.
Split into two portions.
To use - oil individual dough balls, then stretch onto corn floured surface. Add ingredients and bake in oven on pizza stone, warmed to 500F. Crust takes 5-10 minutes to bake.
Regular Yeasted Pizza Dough
https://www.kingarthurbaking.com/recipes/pizza-crust-recipe
Ingredients
2 teaspoons active dry yeast or instant yeast
7/8 to 1 1/8 cups (198g to 255g) lukewarm water*
2 tablespoons (25g) olive oil
3 cups (360g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons (8g) table salt
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Instructions
If you're using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together —by hand, mixer or bread machine set on the dough cycle — till you've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.
To make pizza up to 24 hours later, skip to step 5.
To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that's OK; just give it some extra time.
To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust's flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.
Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices:
Two 1/2"-thick 14" round pizzas (pictured);
Two 3/4"-thick 12" round pizzas;
One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza (pictured);
One 1 1/2"-thick 9" x 13" rectangular pizza;
One 1"-thick 14" round pizza.
Divide the dough in half, for two pizzas; or leave it whole for one pizza.
If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don't pat it flat; just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.
Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into the bottom of the pan(s). The pan spray keeps the pizza from sticking; the olive oil gives the crust great flavor and crunch.
Place the dough in the prepared pan(s). Press it over the bottom of the pan, stretching it towards the edges. You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 15 minutes. Cover the dough while you're away, so it doesn't dry out.
When you come back, you should be able to pat the dough closer to the corners of the pan. Repeat the rest and dough-stretch one more time, if necessary; your goal is to get the dough to fill the pan as fully as possible.
Allow the dough to rise, covered, till it's noticeably puffy, about 90 minutes (if it hasn't been refrigerated); or 2 to 2 1/2 hours (if it's been refrigerated). Towards the end of the rising time, preheat the oven to 450°F.
Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. If you're baking two pizzas, reverse them in the oven (top to bottom, bottom to top) midway through the baking period.
To serve pizza immediately: Remove it from the oven, and arrange your toppings of choice on top. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.
To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature. When ready to serve, top and bake in a preheated 450°F oven, adding a couple of minutes to the baking times noted above. Your goal is a pizza whose crust is browned, and whose toppings are hot/melted.
Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving. For easiest serving, cut with a pair of scissors.
Tips from our Bakers
To freeze partially baked pizza crust: Bake crust as directed in step 13. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to serve pizza, remove the crust from the freezer, and allow it to thaw, loosely wrapped, at room temperature. Once it's completely thawed, complete pizza by starting at step 15 above.
To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written.
If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Preheat the stone in the middle of the oven for 45 to 60 minutes. Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone (parchment and all, if you're using parchment).
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aita for being sensitive? I'll try to keep this short.
(oc)
I am very sensitive. I have a list down below, but if you're impatient, you can just skip to the next time the font is this size for convenience.
I don't eat much, but when I do, I have a very strict diet, one that a lot of people feel grossed out about. People call me a leech or a bloodsucker--this isn't necessarily true. I also have dietary restrictions: salt makes me feel very ill, and I can't have garlic, either. If seeds are involved, I usually end up counting them instead of actually eating (it's called arithmomania).
I am sensitive to sunlight and get sunburned very easily. I can't touch silver or cold iron because of sensory issues. I don't really like touching holy water or crosses either because of things that happened in the past--it makes me feel like I'm burning.
I have poor circulation that makes me feel cold to the touch, and makes me look kind of dead. I have more robust canines that I'm very self-conscious about--I feel like I can't see the real me in the mirror. I also have a fast metabolism.
I use a lot of more 'old fashioned' slang, and people keep making fun of me for it and my mannerisms. But surprisingly, though I feel nervous, I don't get physically anxious about their comments--I don't feel my heart beat much. I also have old fashioned objects--quills, Victorian nightgowns, books that haven't seen the light of day in a hundred years.
I have an affinity for bats, cats, frogs, and other creatures, and I get kind of upset when people say that that's too weird. And what's worse is that people keep treating me like a monster. I don't understand why. My friend keeps telling me not to attack, maim, or kill anyone.
I do have some upsides, though.
I'm very fast and strong. But even when I'm not, I've managed to survive some pretty whacky things. I heal relatively easy.
I have a hypnotic personality. I feel like I know what people are thinking, and I'm usually right.
I always know who's coming to greet me, and people can't sneak up on me easily. It's like I have almost...enhanced senses.
Here's where the problem really lies.
I met a really pretty girl, who we can call 'A' (idk her age) a while back, and I fell in love with her at first sight. We slowly grew closer, and closer, until we were inseparable. I was thinking about A one day, and I realized that I noticed some strange behaviors from her.
One night, I was in my backyard, and I saw an odd-looking wolf...turns out A's a werewolf. I still stayed with her and supported her, and I still love her so, so much.
Anyway, I was talking with A the other night, and I told her some things about myself, and she came up with the idea that I could be a vampire.
I don't think I am, but I do think that it's a big probability--I survived an attack a while ago from my ex (500F). I didn't tell her any of this, however; I told her that that would be insane, and that would never happen to me. We got into a pretty big fight, and there's a lot of space between us now.
AITA?
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