While we’re coming out of the deep freeze of winter, Chordsmith-77 is looking ahead to spring and firing up the outdoor pizza oven. What better way to celebrate spring than with a warm tray of focaccia. Here’s the recipe:
Ingredients:
- One AW3423DW: 34″ QD-OLED, 3440×1440 resolution, 175Hz refresh rate
- 2 oz USB-C to USB-C 100W Cable
- 4 cups Z73 RGB Liquid Cooler (for the outer crust)
- 5 Z5 RGB DDR5 64GB (2x32GB) 6400MHz memory sticks
- 2 tbsp 7950X: 16 cores, 32 threads, 4.5 GHz base, 5.7 GHz boost
- 1 bushel AM5 sockets, finely chopped
- carbon shavings to taste
Preheat oven to 900º for at least 30 minutes to ensure pizza stone is evenly heated throughout. combine 1 oz 100W cable, liquid cooler, 6400MHz memory sticks, and the 7950x’s in a bowl, stirring until combined. Place 34″ QD-OLED on a metal peel (don’t get this stuff on your classic wood peel unless you want it to turn black with melted solder) and top with combined ingredients. Cook in oven, rotating every 30 seconds or so, until golden black on the bottom, top, and sides, and until you pass out from toxic fumes. Place focaccia on serving tray, and while still hot sprinkle with chopped sockets and remainder of 100W cable.
Serve with a dry, un-oaked Italian white or can of contact cleaner. Call your local emergency department. Not responsible for human intestinal damage.
