[Mike Nolan]

If you've read the original Jim Lahey/NY Times no-knead recipe, you mix the dough until it is shaggy, then you let it sit for 12-18 hours before shaping, then it is placed on a towel to rise (which will wick some of the moisture out). It rises another two hours before it is transferred to a hot pot or Dutch oven and baked, inverting it as it is transferred, so any air pockets at the top of the risen loaf are likely to collapse somewhat under the weight of the dough.

The lengthy time is the key, that's a substitute for the kneading or repeated stretch-and-folds of a more traditional recipe. And I suspect letting it rise on a towel also has a major impact, and the inversion will definitely impact the dough structure.

I think some of the derivatives of the no-knead process suffer from the changes made to the process.

[Mike Nolan]

I bought two dozen eggs at Aldi the other day, $1.91 a dozen, which is anywhere from $1 to $2 lower than the other stores.

I weighed a number of them, all were between 2.0 and 2.2 ounces each.

According to a post I saw earlier today citing Labor Department data, eggs are up 39.8% over the last year nationwide, butter 24.6%, chicken 16.6%, rice, past and cornmeal 15.7%.

Butter in cold storage is at at the lowest level since 2017, and the holiday baking season is coming soon. Stock up when you can!

Beef had the smallest increase, 2.5%, but I've seen many reports saying that ranchers have been cutting their herds, which means more beef on the market now but less, possibly a lot less, down the road.

I'm seeing a lot of bacon in 12 ounce packages instead of 16 ounce packages.

[Mike Nolan]

I had planned to do steaks on the grill, but we had a storm come through this afternoon, so I wound up doing tacos indoors. I'll try to do the steaks tomorrow, and then probably potato leek soup on Friday.

[Mike Nolan]

I can't get a roofer to call me back, either.

[Mike Nolan]

Yes, I brushed the crust with some egg wash and sprinkled sparkling sugar crystals on it.

It may have hit 102 here today, which would be a new record for 9/20. But it looks like the heat will break overnight, with rain possible. I don't see any 90's in the forecast for the next two weeks, in fact nothing above the mid 80's.

[Mike Nolan]

Today might be the last blast of summer, forecasted high is 101, with 71 as tomorrow's high.

[Mike Nolan]

I've not made a custard galette; there are some instructions for them online, though they seem to start with something else in the center, like fruit or nuts so that the edges can be folded up. The custard filling is poured in after 20 minutes of baking and fills in the gaps in between the nuts or fruit.

Making one that is just filled with custard sounds like an interesting challenge, sort of like making a quiche or a chocolate pie in a par-baked crust.

Just par-baking the crust for a few minutes might make it too stiff to fold in. Maybe if you put foil around the outside leaving a hole in the center?

[Mike Nolan]

I started a topic on induction burners and pans.

There's just one piece of the galette left and I plan to have it at lunch, Diane took a piece for lunch, too. It was VERY good

[Mike Nolan]

I wonder if KAB customer service has information on the thickness?

I used to get 10x14 Hy-Vee house brand bread bags but I haven't seen them there in quite a while, like so many grocery store products they just vanished. (Box doesn't indicate thickness.) They aren't as deep as the gusseted bags I buy, but they're hold a somewhat larger (though shorter) loaf.

Another item that appears to have vanished is the Glad Handle-tie 13 gallon trash bags, about all I can find are ones with a tear strip for closing or drawstring bags.

[Mike Nolan]

The tubing is small enough that the door seal just goes around it.

When I was first experimenting with it, I tried heating the oven with and without the steam tube in place and measuring heat with an infrared thermometer, there was no discernible difference in heat leaks by the tube.

[Mike Nolan]

The tubing is small enough that the door seal just goes around it.

[Mike Nolan]

They're really easy to make once you've got the ingredients ready. I took some pie dough out of the freezer yesterday, rolled it out to about 12 inches in diameter today, put the rest of the apple pie filling I thawed out for the turnovers, put in a little butter, drizzled some Mrs. Richardson's caramel sauce on it, folded the outside of the pie dough over, brushed some egg wash on it and sprinkled on some sparkling sugar crystals.

With no separate upper crust, it has less pie dough per piece than a two-crust pie would, which is good because sometimes it seems like there's more pie crust than pie filling.

I'll make this again, it is a bit less work than a traditional two-crust pie.

I may have a second piece with a little ice cream.

[Mike Nolan]

I put a number of them in the freezer, 30 seconds in the microwave and they're nice and warm.

[Mike Nolan]

When I have really big tomatoes like that, I like to have them with tuna salad in the middle, it makes a very satisfying meal.

[Mike Nolan]

Today's caramel apple galette, about 8 inches in diameter:

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