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Never made butter swim biscuits, wasn't familiar with the term. I've almost given up on making biscuits because my wife always seems to prefer Bisquick ones over my home-made biscuits for things like creamed tuna on biscuits.
Her reaction to 'butter swim biscuits' was: sounds tasty. Not sure if that'd be her reaction if I actually made some though. Summer isn't really biscuit weather for us, this idea might have to sit on the shelf for a few months.
The color is great (again), the epis held shape fairly well but the slashing on the baguettes didn't go so great, won't affect the flavor a lot, though. Not sure if that means the dough was overproofed or underproofed.
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You must be logged in to view attached files.The first two pointage en bac loaves, one baguette, one epis, were very good, nice color, an open crumb, excellent flavor. (Could have used a little more salt, possibly, but they're both gone.)
This recipe is one that bakeries and restaurants can use, making up large batches of dough and baking them off as needed throughout the day.
I mixed up the dough for pointage en bac this evening, will bake some tomorrow and the rest on Sunday morning. No long kneading, mix until shaggy, 3 sets of stretch-and-folds over the next hour, then into the fridge overnight.
We've been getting a few tomatoes every day now, most of them small (4th of July variety) but we did get one Super Sauce that was about 8 ounces. Looking forward to more of those!
We got a two or three day respite from the hot weather, and that probably means a lot of fruit set, so we should be picking a lot more tomatoes in another month or so.
We have one small purple eggplant so far.
Several of my leek plants are going to seed, that's supposed to be a 'year 2' thing, I may contact Johnny's and ask about that.
Your meringue work make mine look SO SAD! :sigh:
I'm looking to test a baguette dough recipe this weekend, I think it's essentially the same one (pointage en bas) that Jeffrey Hamelman has in the latest edition of his book.
I'll make some epis for us to eat on Saturday and then Sunday morning I will bake the rest, some as epis, some as baguettes, to take to my wine tasting group on Sunday afternoon. (I'm hoping to take the WSET 3 exam next spring, not that I want to get a job in the wine industry, just to see if I can do it, but part of the test is a blind tasting of two wines, so I found a local group of mostly industry pros that I can taste wines with.)
There's a food truck in town yesterday and today that is from Cousin's Maine Lobsters, doing lobster rolls. This is a business that was featured on Shark Tank in around 2012 and has grown to around 100 trucks since then. This truck was from the Kansas City area.
They're trying to interest someone in becoming a local franchisee. Based on the line at lunch yesterday, there may be a market here.
We tried that for lunch yesterday and may have them again for supper tonight.
A bit pricey ($24) but there was quite a bit of lobster meat on each one. (One customer was bemoaning the small size of the lobster roll, calling it a ripoff, but I've had lobster rolls in Maine and this was reasonable for the amount of meat, size and price, especially considering that the lobster meat has to be shipped in.)
We had what they call a 'Maine lobster roll', served cold with mayonnaise. They also offer a Connecticut lobster roll, warm with butter, and a garlic butter lobster roll for some strange reason. (I think lobster and garlic are a terrible combination, the garlic drowns out the taste of the lobster, reminding me of the scene about apricots and honey in the movie 'Notting Hill'.)
We might try the warm one tonight.
They also have lobster quesadillas and some other options, and both lobster bisque and clam chowder. (I tried the clam chowder, it was good but not spectacular.)
Service once you got your order placed was reasonable, about 5 minutes.
I had soup again for supper, with a slice of bread and the last of the custards.
MMMM, baked beans!
I made another batch of honey wheat bread last night, it's something I can safely eat while the oral surgery heals. (Going very well, thankfully, haven't needed any pain pills since Friday.)
No, it's: I'll see your cookie and raise you a lemon cake slice.
Joan's response is to push in a pie and say, "I'm all in."
We had burgers on the grill. I'm almost out of the low-carb buns I got at Aldi and I haven't seen the there lately. I've tried a few other low-carb buns, was not impressed with them. I may have to go back to trying to make an acceptable keto-friendly bun again. (Haven't tried them with Carbalose yet.)
I'm making a batch of custard for me tonight (not the low-carb version.)
We had tacos tonight, using 2 smaller tomatoes from the outdoor garden. Tomato season is slowly ramping up here.
I'll be making some custard tomorrow night, and I have some other soft items available/planned.
We were at a pot luck last Saturday and someone brought cauliflower olive salad. My wife had several helpings of it, though she generally doesn't like cauliflower.
Asked for the recipe, tested it, and posted it. (I think it is better with a little cracked pepper in it, but that's not listed on the recipe. I also tweaked the amount of olives to match what we ate last week.)
We had salads for supper tonight.
Well, so far it's just one, but there are quite a few green ones and I just saw two that are showing some color. I think there may have been another ripe one that got gobbled up by a critter before I could pick it.
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