Go for it!
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I’ve definitely had (Norwegian) beer in a can like that. I also like them a lot. The flavour is just better. But probably not ideal of you want to drink on the go.
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In Japan, they really don’t care about drinking in public, so it’s perfect for drinking in parks or at the beach.
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Just wherein exactly lies the distinction between “drinking in public” and “drinking in parks or at the beach”? Paved or unpaved terrain?
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Actually, you can (and people often do) drink on street corners, train stations, trains and even while walking on the sidewalk. In Japan, there are no laws against drinking in public as long as you are not harassing anyone.
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Oh, I see what you mean. I meant drinking in parks and the beach as a subset of drinking in public, rather than a separate category. Those are just the best examples of places for public drinking, in my opinion.
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The issue I have with these is down to that fully removable top.
Modern cans have a captive pop top because pull off tabs became an insane litter problem in parks and beaches world wide. That whole “litter bug” campaign, and the personal responsibility model of environmentalism was cooked up by packaged drink companies to shift responsibility.
But there was zero impact until the captive tab was developed in the 80’s. Bottle caps from both glass and plastic bottles still cause problems. People tend to pull tops off things and just toss them, or at least lose them.
It’s a neat trick. But it’s not super different from drinking out of a regular can. And now there’s 2 pieces of refuse to deal with.
This is where I realize I know too much about cans…
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True, that.
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Looks pretty good, did you poke it with your finger to dimple it before putting oil, etc on top?
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Yes, but mostly to stick roasted garlic cloves in there.
Might have done better to poke the divots first, then push a clove down in. Doing in one go the oven spring pretty much pushed them out.
It didn’t work great and they didn’t stick too well, so next time I might fold it into the dough.
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Yeah garlic is tough to get right, we almost always put half cherry tomatoes if we add anything but rock salt and rosemary, did you dimple it before or after the second proofing? Also, my partner is saying she adds an emulsion of 1/1 water and olive oil on top, which was news to me. That might help to keep the depressions depressed…
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The recipes i was using from Serious eats had you do it before the proof. But I did repoke them a bit before baking.
Used this but skipped the garlic butter since it was going on a picnic. Which ended being relocated to a kitchen thanks to weather.
And the basic recipe here.
It’s been years since I made this so I’m very out of practice.
That I’ve never heard of. Foccacia is a pretty common house baked break in restaurants that otherwise do not bake. Cause it’s pretty easy to do a good one.
And it’s pretty usual to drizzle a bunch of olive oil over the top before baking. Like above whatever you put in the pan.
No clue if it has an impact on dimples. But think water has an impact on the crust.
I think my issue was I didn’t poke all the way through the dough to the pan, cause there was garlic in the way.
I’ve seen people do it with a knife in restaurant kitchens.
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If I’m honest, I think it mostly has to do with weight, like baking beads, or the sauce on a pizza, it stops the bounce and the dimple dissapearing, and eventually evaporates leaving just oil… it is mentioned in a lot of italian foccacia recipes I’ve looked at now, there has to be a good reason.
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Breakfast Burrito.
Egg, chorizo, onion, peri-peri sauce, grilled mushrooms, turmeric curtido, store bought whole wheat tortilla.
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Yum! Looks delicious!
And same to you! You’ll roux the day!
I’ve never used the oven before for roux. What’s your process?
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Start on the stovetop. Get your oil hot and gradually add the flour. Whisk until smooth. Then put your skillet in a 350 degree oven. Pull it out every 15-20 minutes to whisk and check color. Stop when it’s done. If you aren’t immediately adding your veggies, let it cool, but continue whisking every few minutes as it will cook a bit longer in the cast iron.
It’s much, much easier than making roux on the stovetop.
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