So, half-sour

Apparently means not sour at all. There is no vinegar in half sour. Just salt and not even that much of it as far as I can tell. Brad from Bon Appetit (Oh, Bra-ad) puts all sortsa crap in his…rose buds (???!), fennel pollen (just no), dill pollen (why?). You can see his take on the half-sour here. Personally I went with something more simple just dill, garlic and mustard seeds. Plus, I just ran out of fucking fennel pollen.

This is the second batch of pickles I’m making in my quest to find my favorite pickle. This one requires a week to 10 days. I can’t say the pickles are exactly reproducing like Tribbles (it’s a good thing that the google exists because I’d never have come up with this useless bit on trivia). There’s one vine loaded with flowers but not a single cucumber on the thing. I expected that at this point my refrigerator would have been packed with pickles…you know, all Peter Piper. Well, the summer is still young…oh god no it’s not. It’s half over. More good news.

Pickle perfection

Well she (the precious woman drinking her tea with both hands and disseminator of this pickle recipe) wasn’t wrong. The pickles were ready in 24 hours and they were delicious. But, and I can’t believe I’m saying this, they were maybe a little too vinegary…I’ll drink vinegar. Next batch I’m going Brad’s half-sour (YouTube here).

Too much YouTube

Since I have been trapped in my house I’ve spent some of my spare time, OK, a real lot of my spare time watching the YouTube. In particular Bon Appetit You Tube. I love those guys. I watched an episode with Samin Nosrat, a cooking sensation who has a NetFlix series called Salt, Fat, Acid, Heat which is definitely worth a viewing. For my taste she’s a little too enthusiastic and laugh-y. But she is a good source of information. And she’s certainly a very sweet person. She was in a Bon Appetit YouTube video with Brad Leone making focaccia. As I happened, I had a container of bread dough, which really isn’t focaccia dough but I thought, eh, good enough.

Apparently it was not good enough to fill a small half pan (quarter pan? my restaurant lingo vocab doesn’t seem to include this size) but I used all their other tips and procedures. Lots of olive oil, letting it rest and rerise and finally about a third of a cup of salty water goes on it and rises again.

What I got was a rather crispy large thing, I can’t quite call it bread or focaccia. But I can call it good enough, in fact, delicious. It was somewhat cracker-y and I’m fine with that. I had it with capocollo and some cheese or other, maybe gruyere. It was an excellent dinner during which I watched some one or other Bon Appetit video. I love those guys.