With a picture of a pepper featured on the label, I would have expected it to have some kick to it.
That's part of what is so fascinating about baking, you can do everything right and it fails, you can do everything wrong and it comes out great.
I got Diane a hot roast beef sandwich (bread, meat, mashed potatoes, gravy) from a local restaurant, because she's having some issues with stuff like seeds in breads getting stuck in the socket from her tooth extraction last week.
I'll have some kind of sandwich, I guess.
I'm making more Banh Mi hard rolls today, about 55 grams per roll, with about 7% medium rye flour and 7% whole wheat flour in the mix.
I canned 2 quarts and 4 pints of tomato relish this evening, and all 6 sealed.
Sandwiches on Banh Mi bread again tonight. That's really GOOD bread for sandwiches!
I bought a Midea dual refrigerator/freezer unit from Lowes in March of 2024 ago when our basement fridge failed, so far I've been pleased with both as a fridge and as a freezer. I currently have it in freezer mode, because we needed some work done on our kitchen freezer last month, but I'll probably switch it back to refrigerator mode in a few weeks once I've finished sorting through what's left in it to decide if I want to put it back in the other freezer or throw it out.
Some of the bigger tomatoes are finally getting ripe, so we had tuna fish salad in a tomato tonight.
I picked about 15 pounds of tomatoes today, plus ones from over the weekend, so I'll be starting a batch of tomato relish soon.
Eventually they'll eat the seeds, if nothing else. That was true even for the Crenshaw melons I grew a few seasons ago. Squirrels really love pumpkin seeds.
The last two batches of the Banh Mi rolls that I made were the original formula, I think the next one will have a total of perhaps 15% rye and whole wheat flour in the dough, just to see how that affects things.
We had sandwiches on the new rolls. The hard rolls look a lot like the ones I had in NYC years ago, this is the first time I've made any that were just shaped as small hard rolls.
I warmed one up a little and had it with some Brummel & Brown margarine, it went well with the Beaujolais-Villages wine I'm drinking this evening.
The rolls I had in NYC so many years ago were on Beaujolais Nouveau Day, so this seemed like a good paring for tonight.
Yup, tasted great, too. They're always best the first day.
Today's breads. One of the Banh Mi rolls popped open a bit because I didn't get the seam on the bottom.
I'm making another batch of Banh Mi bread:
8 hot dog buns, 55 grams each
5 hard rolls, 55 grams each
3 Banh Mi rolls, 100 grams each
