[Mike Nolan]

Making another batch of banh mi rolls today, 8 in a hot dog pan, 4 in a baguette pan.

[Mike Nolan]

There were some shaping issues, but with how well it rose it is very light, sometimes this recipe comes out a bit on the dense site.

[Mike Nolan]

Back home after a week in Wisconsin for the annual US Chess business meetings.

Made honey wheat bread today. Rose very well. (7 1/2" long, 3 1/2" wide, 5" high)

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[Mike Nolan]

Tags on tomatoes (purple of course)

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[Mike Nolan]

Montreal Bagels and Montreal Smoked Meat are two food experiences worth traveling to Quebec for!

I can't say that for poutine, I guess its an acquired taste.

[Mike Nolan]

Got around to labeling all the tomato cages finally, using some plastic tags with wire fasteners that I got on Amazon.

[Mike Nolan]

I'm making a batch of oatmeal crisps using M&M's tonight.

I haven't figured out why when I make these cookies with M&M's they come out flatter than when I make them with chocolate chips.

[Mike Nolan]

We had hot dogs for lunch on the Banh Mi from yesterday. They did soften up a bunch overnight, as expected, but the YouTube video says 5 minutes in the oven will make them nice and crisp again. Didn't do that for lunch, but probably will next time, Diane liked the crunchy exterior and so did I.

[Mike Nolan]

Be sure you get one that is garage-ready, sometimes if it is too cool in the winter they don't regulate their temperature well.

[Mike Nolan]

I made burger and hot dog buns from the Banh Mi dough (see baking thread), and then made a batch of Sloppy Joes for supper. (Found a garlic-free sauce powder which got added to some sauteed onions and red peppers, plus some tomato sauce.)

[Mike Nolan]

We bought a little countertop icemaker because our big icemaker isn't working again. It might be fixable or it might be time to think about a new one, but the little one will get us through the next few weeks.

We also had our two-year defrost timer failure on our SubZero freezer. :sigh: They're seeing if a different maker's plug-compatible defrost timer might be more reliable, should be installed on Monday.

[Mike Nolan]

Made another batch of the Banh Mi dough, divided into 12 pieces (about 64 grams each raw, 55 or so grams baked)

I made 4 as burger buns (sesame seeded)

And 8 as hot dog buns (poppy seeded, of course)

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[Mike Nolan]

We had sandwiches--and hot dogs--on the banh mi buns I baked.

[Mike Nolan]

The more we talked about using them as hot dog buns, the more we had to try it--tonight.

Oh, the sacrifices we make for our art.

Pretty darned good! As Diane said, if they keep well we may never need to buy hot dog buns again.

I made these 9 to a batch, for hot dog buns 12 might be a better number, and they'd wind up pretty close to commercial hot dogs buns for carbs per bun. I might have to try them in my silicone hot dog pans.

So to see how well they keep, we stuck one in the freezer, another in a bread bag and the other 3 in a clear plastic box (actually a shoe box but we've been using it as a breadbox, though I'm not sure it's food-safe plastic so I put them on paper towels. I was looking at a bread box on Amazon earlier today, that might be on order soon.

Now I want to try them with some Chicago Italian Beef!

[Mike Nolan]

Laminated doughs are usually a lot of work, having a laminator makes it easier, though.

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