Right hand in a trench coat

I hope you like things because I like things.

Political choices can be made after the evidence is presented, but the evidence should stand for what it is. If the evidence itself is rejected by politicians — as is currently going on — then the ignorance of the political class should indeed be exposed, and all threats resisted.

This should be the case regardless of where across the political spectrum the ignorance is coming from. This might seem to be a diatribe against conservatives. But really this criticism is aimed at all unscientific thinking.

—Puneet Opal, “The Danger of Making Science Political”

(Source: The Atlantic)

What's It For?

Being clear about what we’re doing and why is the first step in doing it better. If you’re not happy about the honest answer to this question, make substantial changes until you are.

Some ‘we make money so we can make more movies’ ish.

On Graduate School in Chemistry and Mental Health

There have been a lot of very good Internet Chemistry posts about mental health and graduate school over the past week or so, sort of dovetailing off of the initial conversation held between Chemjobber and Vinylogous Aldol, which is well-worth a read if chemistry is your sort of thing (for most of you who read this regularly, it is not). Considering the fact that my most-visited post here is the Schlenk line setup deal that I posted two years ago, I thought I’d discuss the difficulties that I had in graduate school — which maybe were not all that bad in comparison to others’ struggles.

I started graduate school three months after getting my undergraduate degree, during which I spent two years working for a brand new assistant professor. I also took a few graduate-level organic chemistry courses as an undergrad, which prepped me very well for my graduate coursework; on paper I was an excellent chemist.

In selecting a research group, I joined the lab that I had planned to join when selecting my graduate school; I had met with a few other groups, but was pretty dead-set on joining this particular group, and then advisor very much wanted me to join. What I didn’t consider enough (though it’s damn near impossible for any twenty-two year old to consider enough) was the group dynamics and the advisor-student interactions. 

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Chris and Rich Robinson — Roll Um Easy

(Source: youtube.com)

sarahsprague:

dennymayo:


sarahsprague:


dennymayo:


YOU GUYS


So when I bake my bacon, I line a cookie sheet. I lay out the bacon on the foil lined sheet, put it in the cold oven and heat to 400º. Usually by the time my gas oven reaches 400º, my bacon is just about done.
This, this is interesting. I would imagine the skillet takes a lot of time to heat up and would not heat up, so you would want to put it in an already hot oven? Yes? Not sure. BUT! Flavor from skillet bacon is good.
Basically I have a lot of questions and need a couple of pounds of bacon for experiments.


OK, so: I’m no bacon expert, nor am I a cooking expert. I did this mainly based on Bacon Method, but with a cast iron griddle that we got for Christmas instead of a cookie sheet. It worked out OK, but:
I have a gas oven, and I think the thermostat is off and temperatures are low in the oven i.e. longer cooking time.
The first time I tried bacon method 20 minutes wasn’t quite enough with a cookie sheet.
I used thick-cut bacon in the cast iron skillet, which needed more than 20 minutes.
I used a cast iron pan, which probably heated up more slowly than other pans (specific heat, what up)
I did this again today, but went with 25 minutes. Still wasn’t enough time, but the bacon was damn close. Maybe 30 minutes would help. Maybe pre-heating the skillet would help. I will try these things and you guys should try things too because we all love bacon.
Let’s make bacon, you guys.


Yes, in my experience almost all gas ovens are about 10º- 25º cooler than what you set them at. (Which is why knowing the quirks of your owb oven or having a separate thermometer on the baking rack is important.) 
I realized I left out a phrase. So really you want to cook bacon on something that is going to heat up nearly as fast as the bacon, hence the baking sheet method. (Which as as I said, I put in a cold oven, and takes about 15-20 minutes.) Preheating a skillet sounds like a good plan, but with some problems. A preheated skillet might transfer too much heat to the bottom side of your bacon while the top side is not cooking as fast.
OR! Stay with me here. FREEZING YOUR BACON FIRST. Hm. Now that I’ve typed that out, maybe not. Still worth exploring. 
How do we get a MacArthur Grant to look into this?

Looks like I’m going to need to put together some sort of calorimetry setup to determine the specific heat of bacon. Then we could match that to an appropriate cooking vessel. Thermal conductivity of the vessel may matter, but since an oven heats relatively slowly I don’t think it will matter too much.I have a feeling acmesalesrep will be joining this pseudo-science soon.

sarahsprague:

dennymayo:

sarahsprague:

dennymayo:

YOU GUYS

So when I bake my bacon, I line a cookie sheet. I lay out the bacon on the foil lined sheet, put it in the cold oven and heat to 400º. Usually by the time my gas oven reaches 400º, my bacon is just about done.

This, this is interesting. I would imagine the skillet takes a lot of time to heat up and would not heat up, so you would want to put it in an already hot oven? Yes? Not sure. BUT! Flavor from skillet bacon is good.

Basically I have a lot of questions and need a couple of pounds of bacon for experiments.

OK, so: I’m no bacon expert, nor am I a cooking expert. I did this mainly based on Bacon Method, but with a cast iron griddle that we got for Christmas instead of a cookie sheet. It worked out OK, but:

  • I have a gas oven, and I think the thermostat is off and temperatures are low in the oven i.e. longer cooking time.
  • The first time I tried bacon method 20 minutes wasn’t quite enough with a cookie sheet.
  • I used thick-cut bacon in the cast iron skillet, which needed more than 20 minutes.
  • I used a cast iron pan, which probably heated up more slowly than other pans (specific heat, what up)
  • I did this again today, but went with 25 minutes. Still wasn’t enough time, but the bacon was damn close. Maybe 30 minutes would help. Maybe pre-heating the skillet would help. I will try these things and you guys should try things too because we all love bacon.
  • Let’s make bacon, you guys.

Yes, in my experience almost all gas ovens are about 10º- 25º cooler than what you set them at. (Which is why knowing the quirks of your owb oven or having a separate thermometer on the baking rack is important.) 

I realized I left out a phrase. So really you want to cook bacon on something that is going to heat up nearly as fast as the bacon, hence the baking sheet method. (Which as as I said, I put in a cold oven, and takes about 15-20 minutes.) Preheating a skillet sounds like a good plan, but with some problems. A preheated skillet might transfer too much heat to the bottom side of your bacon while the top side is not cooking as fast.

OR! Stay with me here. FREEZING YOUR BACON FIRST. Hm. Now that I’ve typed that out, maybe not. Still worth exploring. 

How do we get a MacArthur Grant to look into this?

Looks like I’m going to need to put together some sort of calorimetry setup to determine the specific heat of bacon. Then we could match that to an appropriate cooking vessel.

Thermal conductivity of the vessel may matter, but since an oven heats relatively slowly I don’t think it will matter too much.

I have a feeling acmesalesrep will be joining this pseudo-science soon.

sarahsprague:

dennymayo:

YOU GUYS

So when I bake my bacon, I line a cookie sheet. I lay out the bacon on the foil lined sheet, put it in the cold oven and heat to 400º. Usually by the time my gas oven reaches 400º, my bacon is just about done.
This, this is interesting. I would imagine the skillet takes a lot of time to heat up and would not heat up, so you would want to put it in an already hot oven? Yes? Not sure. BUT! Flavor from skillet bacon is good.
Basically I have a lot of questions and need a couple of pounds of bacon for experiments.

OK, so: I’m no bacon expert, nor am I a cooking expert. I did this mainly based on Bacon Method, but with a cast iron griddle that we got for Christmas instead of a cookie sheet. It worked out OK, but:
I have a gas oven, and I think the thermostat is off and temperatures are low in the oven i.e. longer cooking time.
The first time I tried bacon method 20 minutes wasn’t quite enough with a cookie sheet.
I used thick-cut bacon in the cast iron skillet, which needed more than 20 minutes.
I used a cast iron pan, which probably heated up more slowly than other pans (specific heat, what up)
I did this again today, but went with 25 minutes. Still wasn’t enough time, but the bacon was damn close. Maybe 30 minutes would help. Maybe pre-heating the skillet would help. I will try these things and you guys should try things too because we all love bacon.
Let’s make bacon, you guys.

sarahsprague:

dennymayo:

YOU GUYS

So when I bake my bacon, I line a cookie sheet. I lay out the bacon on the foil lined sheet, put it in the cold oven and heat to 400º. Usually by the time my gas oven reaches 400º, my bacon is just about done.

This, this is interesting. I would imagine the skillet takes a lot of time to heat up and would not heat up, so you would want to put it in an already hot oven? Yes? Not sure. BUT! Flavor from skillet bacon is good.

Basically I have a lot of questions and need a couple of pounds of bacon for experiments.

OK, so: I’m no bacon expert, nor am I a cooking expert. I did this mainly based on Bacon Method, but with a cast iron griddle that we got for Christmas instead of a cookie sheet. It worked out OK, but:

  • I have a gas oven, and I think the thermostat is off and temperatures are low in the oven i.e. longer cooking time.
  • The first time I tried bacon method 20 minutes wasn’t quite enough with a cookie sheet.
  • I used thick-cut bacon in the cast iron skillet, which needed more than 20 minutes.
  • I used a cast iron pan, which probably heated up more slowly than other pans (specific heat, what up)
  • I did this again today, but went with 25 minutes. Still wasn’t enough time, but the bacon was damn close. Maybe 30 minutes would help. Maybe pre-heating the skillet would help. I will try these things and you guys should try things too because we all love bacon.
  • Let’s make bacon, you guys.
YOU GUYS

YOU GUYS