would have thought making a book out of bread was extremely difficult no matter what grain was used. It might be easier if it were a very short book, I suppose. — Baden

What I like about this bread author is that he clearly wrote it from a place of personal passion and not just for chicks and money which is so typical of bread authors.

An oven is an oven. They all work the same. — Outlander

Not when it comes to pizza. Conventional ovens top out at around 550 degrees fahrenheit. Proper pizza baking requires a couple hundred degrees above that. A lil Ooni oven, for example, can get to 950 degrees and cook a pizza in 60 seconds.

A lil Ooni oven, for example, can get to 950 degrees and cook a pizza in 60 seconds. — praxis

Huh. Didn't know that.. a bit of a production for one sitting though? Perhaps a neighborhood event or something. Seems easy to burn/overcook with that much heat and so little time, no? Guess that's what makes it an art.

But you're far more self aware than a 13 or 17 year old. — Noble Dust

My impulses are still those of a 17, sometimes 13, year old. Yes, I am more self aware and maybe even more mature than I was at those ages. That just means I don't do everything my impulses tell me to.

What I like about this bread author is that he clearly wrote it from a place of personal passion and not just for chicks and money which is so typical of bread authors. — Hanover

He doesn't knead the dough? :chin:

He doesn't knead the dough? — Baden

nlol.

nlol. — T Clark

BREAKING NEWS: George Santos is a piece of shit. Details to follow.

Which piece? The flow charts keep dividing into new flow charts like cell sex.

Huh. Didn't know that.. a bit of a production for one sitting though? Perhaps a neighborhood event or something. Seems easy to burn/overcook with that much heat and so little time, no? Guess that's what makes it an art. — Outlander

Built one out the back a few years ago. Takes at least a couple of hours and a reasonable amount of wood to get it up to pizza temp. But if you've a few people over then the pizzas are great. And insulated to the nth degree so I can cook a chook in there the following day and slow cook some lamb in there a day after that.

Is beef wellington really that difficult to cook?

He doesn't knead the dough? — Baden

A type of French bread (may or may not have any connection to France) is made without kneading. Flour, water, salt, and a small amount of yeast are mixed, then refrigerated for 24 to 36 hours. After this cool rising, the dough is deflated and shaped into a baguette or batard, given a second rise at room temperature (an hour, +/- depending on room temperature) then baked.

The result is a coarse-crumbed bread with a good crust, soft interior, and short shelf life (it dries out and goes stale quickly).

Better breads are kneaded for say, 15 minutes. Milk, eggs, and fat (butter, oil) lengthen the shelf life and nutritional content of yeast breads. Kneading produces a fine 'crumb' (texture).

A 1919 comic predicts cell phones: "We shall certainly be 'rung up' at the most awkward moments in our daily lives!"

Verified. :)

You should definitely look a gift horse in the mouth because there could be little Greek soldiers in there.

I looked into making croissants. The layering for the flakiness seems like it'd take some practice.

In other news, I had a half jar of molasses left over from the bread, and that seems like something if not used right away will sit in the pantry until the day comes for my kids to split my belongings, so I decided to make Sriracha and molasses baked chicken legs.

That'll go really well with heavily vinegared collards and maybe buttered acorn squash.

Molasses and Sriracha chicken with acorn squash.

The chicken looks tempting..
The squash look like bystanders reluctant to remove their name tags.

Is that how you serve squash down south, whole, raw, and with the stickers still attached? Please tell me that you at least rinse them before plating.

We eat our acorn squash like apples. Just pick it up and bite into it. The kids usually fight over who gets the sticker piece.

The layering for the flakiness seems like it'd take some practice — Hanover

Practice and patience.

Sriracha and molasses baked chicken — Hanover

heavily vinegared collards and maybe buttered acorn squash — Hanover

Well matched flavors.

The squash rind is edible, but better cooked than raw.

what are those vegetables or fruits next to your dish? Pumpkins?

Edit: ok, I just figured out, they are "acorn squash" as you said.

Free Olivier5!

Acorn squash are the least lovely squash. Apparently they are prolific, ship well, and don't spoil too quickly. The flesh is light yellow and somewhat stringy. They don't taste like acorns, which is OK because most people don't know what acorns taste like.

There are winter squash (harvested in the fall; they can be kept for a couple of months in a cool dark place) and summer squash, like zucchini, which are harvested during the summer and are used shortly after harvest.

Squash are one of the three sisters of Native American cuisine - maize, beans, and squash.

Better are buttercup (dark green rind, dark orange solid flesh); butternut (light orange, solid flesh, tan colored rind); hubbard squash (grey-green rind, light yellow solid flesh, can grow very large); kombucha squash (green rind, dark orange solid flesh); delicata, spaghetti, and a hundred others. Pumpkins are squash too, and some varieties are good to eat -- not the kind one uses for halloween.

Free Olivier5! — hypericin

They did.

Had he been taken prisoner by the Russians in the Ukraine thread?

Had he been taken prisoner by the Russians in the Ukraine thread? — BC

Banning is such a primitive concept. I like to think he is arguing about philosophy in another dimension.

Thank you for your explanation, BC :up:

I had heard about zucchini, but never about winter squash. I am know doubting on the difference between "pumpkin" and "winter squash" because when I translate those words into Spanish, it says: "calabaza" which I always related to pumpkins.

Another new thing I have learned today.

Apparently, pumpkins are winter squashes, but not all winter squashes are pumpkins. It’s almost as confusing as the sardines vs. pilchards debate.