Mike Nolan
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I made a lavash pizza tonight, using artichoke hearts, mushrooms, some fresh tomatoes, concassed, some breakfast sausage, and big slices of Havarti cheese.
It was great.
I made a lavash pizza tonight, using artichoke hearts, mushrooms, some fresh tomatoes, concassed, some breakfast sausage, and big slices of Havarti cheese.
We had sirloin steak with mashed potatoes and gravy for dinner.
Mike--they don't make waffle irons like they used to!
Ain't that the truth. Or toasters.
We had takeout fast food, I'm in the middle of a major work project scheduled to go live soon and cooking takes a back seat for now.
Your waffle iron sounds like ours, and we've probably had it for over 40 years.
Today may have been last day of upper 80's, so I did burgers on the grill.
There are recipes for Irish apple cake, French apple cake, Italian apple cake, Dutch apple cake, German apple cake, and probably some I've missed. No 'American apple cake' that I can find, though.
I think you're right about the French one being because it has rum in it. I wonder if it was originally cognac?
I had chili, Diane had peanut butter and jelly on a Banh Mi hard roll.
I made Banh Mi hard rolls today.
We had takeout Chinese.
Diane had the last of the potato-leek soup and I had a salami sandwich. Tomatoes from the garden are getting scarce and cold weather is in the forecast for later this month, so the season is winding down.
But my tomatoes in the hydroponic system are doing great, they're about 2 feet tall already.
We had chili for supper.
The OP on Reddit does suggest making sure it is fully mixed/hydrated before starting the kneading/rolling process, but says it tends to eliminate dry pockets over time. I was more concerned that the lid might pop off, some Cambro-style containers don't have a very tight seal. It's a very slow roll, slower than 1 RPM (the video is sped up), so gravity would tend to pull it down as it rolls around.
I'm not sure I've got the woodshop skills to make one of these, though. Maybe someone will do a kickstarter to make these. I'm also not sure how often I'd want to make more than 4 pounds of dough, which is about the upper limit on my 4.5Q KA.
We wound up doing tuna melts last night, with a combination of Havarti and Swiss cheese. Yum.
