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Food Thread: Wet Dough Makes Good Bread...And A Mess

[Sorry about the rotation. Pixy is being difficult]

That no-knead dough that Bluebell found makes some pretty fun pizza! It's a challenge to form because it is extremely high hydration, so your typical pizza dough instructions will yield a messy clump of dough, full of holes and probably stuck to the ceiling.

I have made several with this dough, and I find that forming it when it is right out of the refrigerator works best, and lots and lots of dusted flour. I use a fine sieve so I can cover the dough without using so much that it defeats the purpose of the high hydration.

It takes a bit of practice...compared to my first ones this is close to evenly formed. It's not just esthetics, though. The more uniform the pizza dough the more evenly it will bake, and that is a big deal.

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The internet gives us instant access to pretty much everyone with an opinion, and in fact there are whole industries dedicated to masking commercial advertisements as thoughtful and considered opinions. So looking for a bottle of good bourbon absent advice from personal contacts is a bit difficult. Luckily the vernacular of the professional reviewers isn't quite as stupid as that of the wine lunatics (cat piss? Screw you!), but it can be inscrutable. But just as luckily there is a huge amount of pretty good bourbon available to us at reasonable prices. The great stuff is still stupidly priced and getting pricier every day, and that's fine, because I'm not spending $500 on a bottle of anything.

I'm talking about the broad range of drinkable to pretty-damned-good, and in my experience that is between $20 and $60. And since I am a cheap bastard I prefer the ones closer to $20. The trick for me is to pay careful attention to the descriptors that some of the better known reviewers use. They seem to be more consistent in their use of language, so I can figure out what they say about the stuff I like. They might hate my preferred style, but as long as they describe everything the same way, I can find happiness in a bottle.

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The CEO of Goya Foods had the temerity to express his support for President Trump. For his daring to go against the liberal/fascist orthodoxy the usual suspects are demanding a boycott and, probably, his execution.

Well, his company's products are pretty good. I use them frequently, so there is no downside to seeking out Goya stuff and buying it just to stick it to cancel culture.

Oh...Goya's pimento stuffed olives are excellent for martinis. They are some of the best and most reasonably priced I have found.

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Sure. It looks easy, but Southern Grandmas are notorious for being able to conjure the biscuit gods and imps and demi-gorgons into their kitchens and whip up batches of ethereal biscuits. We normal people have a more difficult time of it.

Southern Grandma's Biscuit Recipe Goes Viral

[Hat Tip: redc1c4]

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[Hat Tip: Blake]

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ALH from the HQ. it's a borrowed recipe, but it's totally a good way to use up any extra ripe peaches you might have laying around.

Looks great! But do you see the problem?

It's a tease. Rubbing our noses in her cobbler riches while we root around in the mud for cobbler scraps. NO RECIPE! Dear ALH neglected to include one of the basic requirements of baking.

Her cruelty knows no bounds.

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FINE! Since ALH is holding out on us, here's a nice recipe for blueberry cobbler from one of my favorite food magazines.
Cast-Iron Skillet Blueberry Cobbler
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Food and cooking tips, Large-breasted Muscovy ducks, young wild pigs, bartenders who use vermouth in Martinis (but not too much), pork belly that doesn't have 5-spice, low-temperature-roast chicken, and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible!