Apple says it will comply with the new EU law mandating mobile devices use USB-C charging cables, but doesn't seem happy about it, complaining that it will result in waste as users throw out their old Lightning cables.
Oyola's Law: When someone posts that "No one ever thought or ever said they wanted X in their D&D game, someone will soon come along to say that they have. Often, it is me."
Alright. I know that this is going to be controversial, and so I'm going to wrap it in Spoiler tags to protect the vibe of the room. But I have to get this off my chest.
CleverNickName's Ultimate Game Night Pizza
THE SAUCE
2 tablespoons olive oil
6 cloves of garlic, crushed
1 medium yellow onion, grated
1/3 cup red wine (I use chianti)
2-14 oz. cans of pureed tomatoes
1-6 oz. can of tomato paste
2 tablespoons granulated sugar
2 whole links of your favorite spicy Italian sausage (raw but not frozen)
1 sprig of fresh basil
Salt to taste
Heat the olive oil in a heavy Dutch oven. Add the garlic and onion, and cook until translucent, about 5 minutes.
Deglaze with the wine.
Add the tomatoes and tomato paste. Return to a boil.
Add the sausage links, cover, and cook for 30 minutes.
Remove the sausage and add the basil. Refrigerate the (now fully-cooked) sausage until ready to use.
Cook over low heat for 1-3 hours, or until it is as thick as you like it.
Remove the basil, add salt to taste.
THE CRUST
225g sourdough starter
160g lukewarm water
300g cups all purpose flour
1 teaspoon salt
1/2 teaspoon active dry yeast
Combine all ingredients in a stand mixer with a dough hook.
Knead for 10 minutes or until the dough clears the sides of the mixer bowl.
Transfer the dough to an oiled bowl, cover tightly with oiled cling film.
Allow to rise until doubled in size, about 2 or 3 hours.
Shape the dough into a flat disc, then carefully spread it with your knuckles. If you're brave, hand-toss it and use centrifugal force to shape the dough into a 15" circle. Then transfer it carefully to a pizza peel that has been well-coated in cornmeal.
If you're me, press it out into a rough oval shape onto an oiled sheet of parchment paper, about 18" long and 12" wide. If it keeps stretching back, let it relax for 5-10 minutes and try again. Then transfer it carefully to a pizza peel that has been well-coated in cornmeal.
Cover and let rise until doubled in thickness; about 30-45 minutes.
While the dough is rising, put your pizza stone into the oven and preheat it to 500°F
THE TOPPINGS
Combine 1 cup of freshly-grated Parmesan cheese with 1 cup of freshly-grated part-skim mozzarella cheese. Set aside.
Take the two cooked sausages out of the refrigerator. Remove the sausage casing, and slice/chop/crumble it as desired. Set aside.
Thinly slice 3-5 of your favorite fresh mushrooms (more or less to taste). Set aside.
ASSEMBLY AND COOKING
Coat the dough evenly with sauce. Get as close to the edge as you can without going over.
Add half of the cheese mixture.
Add the meat.
Add the mushrooms.
Add the rest of the cheese.
Slide the pizza off of the pizza peel directly onto the pizza stone. Cook for 8-12 minutes or until the dough is blistered and the cheese is browned. Remove and slice. Serve it with extra Parmesan cheese, extra olive oil, and extra sauce (for dipping.)
Sorry if you were expecting pineapple, but that's a different recipe:
Use fresh pineapple, not canned (this is just good advice for all toppings really.)
Pineapple needs salt...not a lot, but you'll know if it's missing. That's why it's most often paired with very salty toppings like ham or bacon. If you're not using salty toppings, add some flaky finishing salt.
Grill or roast the pineapple until it's tender, then chop it into bits, then put it on the pizza. Pineapple is mostly water, and it's very dense, so it has a longer cook time than other toppings. Give it a head-start. (You pre-cook sausage and meatballs for the same reason.)
It's a trick I learned from working in a pizzeria. It keeps the dough from sticking to the pizza peel, so that it slides easily. Works kinda like ball bearings. Regular flour will hydrate too quickly and cause the dough to fuse to the peel, and oil is too messy/doesn't slide well enough.
Cornmeal also provides a bit of pleasing grit and flavor. If that sounds weird, think about wood-fired pizzas you've enjoyed: Cornmeal seems to be very popular with those pizzerias.
BTW, can someone explain what "culture war" means? I've seen this term used quite a lot on this board recently, but I have no idea what it might refer.
Any time you wonder "how can X possibly be a left/right political issue," it's because X is yet another thing that's been politicized in the culture war. (There are correct and incorrect pillows to sleep on, vacations to take, fast food restaurants to frequent, comic books to enjoy, etc., etc., etc.)
It's a trick I learned from working in a pizzeria. It keeps the dough from sticking to the pizza peel, so that it slides easily. Works kinda like ball bearings. Regular flour will hydrate too quickly and cause the dough to fuse to the peel, and oil is too messy/doesn't slide well enough.
Any time you wonder "how can X possibly be a left/right political issue," it's because X is yet another thing that's been politicized in the culture war. (There are correct and incorrect pillows to sleep on, vacations to take, fast food restaurants to frequent, comic books to enjoy, etc., etc., etc.)
In my formative adulthood the proxy war dejour in my country was over lightbulbs. But that was less about putting money into the hands of the wrong/'wrong' people, and more about pettiness and abject stupidity.
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