[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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[Mike Nolan]

I don't reuse them a lot, because I think that leads to the bread going moldy faster, and we probably lose close to a quarter of our bread to mold because we just don't eat it fast enough. I have been known to rinse them off and turn them inside out to reuse them, or to turn them inside out to get rid of the moisture that collects in the bag when you freeze bread.

[Mike Nolan]

One thing I found when making the grilled pizza was that you need to get the first side well baked (plenty of brown spots) before removing it to facilitate flipping it over and putting on the toppings and then grilling the other side. Otherwise it might be slightly underdone in the center.

[Mike Nolan]

I remember eating at Unos in the early 70's, there was a pallet of 50 pound bags of flour visible in the kitchen, so I don't think they were using pre-made dough. The pizza suffered when they started opening other locations, I wouldn't go to a Uno's today. Giordano's quality suffered when they expanded, too, Lou Malnati's River North location was still pretty good when I was there a few years ago, though. (The Malnati family was considering selling the chain, I don't know if they have.)

The dough that King Arthur Baking has for their 'pizza school' grilled pizza series is quite good. I'm going to keep making them on the outdoor grill until it is too cold to crank up the grill, then I think I'll try making them in a cast iron pan on my DCS range; it also has a gas grill that I don't use much, but I could try it for that. The next time I make them I'm going to try piperade (sweet peppers, onions and tomatoes) as the sauce.

[Mike Nolan]

International Plastics probably has the widest selection of bread bags, ranging from 8 inches deep to 30 inches deep.

I like their gusseted bags: BR-HI1019 5.5 x 4.75 x 19 1 mil is the slightly thicker bags, last time I ordered the .65 mil thick bags, and I think the thicker ones might be worth the extra cost.

They're big enough to hold most breads I make, the exception being some of the larger Challas. They probably wouldn't hold a large boule like a 4 pound miche, but I seldom make breads that big. They have several larger bags.

If I need a really large bag, I have ones that will hold a full sized sheet pan. I've used them to hold a full slab of ribs or a brisket I was marinating.

It takes me a long time to go through a case of 1000 bags, I last ordered them in 2015.

[Mike Nolan]

I canned 4 quarts of tomato juice.

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