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It may have more to do with processing methods, BRM may be removing less of the hull, which is likely where the calcium and iron would be highest. That might also explain the thickness difference.
I am making Reinhart's Marbled Rye Bread today, to have with the Montreal Smoked Meat on Wednesday. I'm making two fairly large loaves rather than the usual 3 smaller ones, because I want a two-fisted sandwich.
We had tacos tonight.
They both have green, kidney, garbanzo and wax beans, the 5 bean salad also has pinto beans.
Both have onions and red pepper, plus sugar, vinegar and salt.
I tried making some five bean salad, it didn't taste anything like the Paisley Farm product, I think they use a lot more vinegar and sugar, which would probably also help preserve it.
We had some of the bean salad with supper last night, maybe it's just the variance from jar to jar but it seemed like there was a lot more green bean and not much onion, both of which I consider positives.
Jimmy Griffin's book on lamination is short but has a lot of information.
His youtube page has lots of examples of laminated doughs; when he rolls them out by hand he somehow manages to keep the edges straight. That's a master at work!
It's too bad the video of King Arthur editor Susan Reid's laminated dough demonstration in Kansas City has apparently disappeared.
Just about everything that you can imagine went wrong. King Arthur's shipping department didn't get the supplies shipped to the hotel, so at 5 AM she's out hitting WalMart to buy flour and tools, like bowls and a rolling pin. She forgot to buy a dough scraper and wound up using a spare hotel room key card for that!
When the dough wasn't squaring off cleanly, she'd just grab the corner and stretch it. The idea of laminated dough being delicate seemed remote by the time she was done. And her croissants were fantastic.
One teaspoon of salt in 6 cups of flour is less than 1% salt, so I wouldn't call that very salty. Maybe the other recipes are higher in salt, though.
A lot of classic French haute cuisine is scaled-up peasant food. Think cassoulet, for example. The peasant version uses pork skin and not much meat.
In terms of peasant food that got up-scaled, coq au vin also has to be the high on the list, it used to be made with an old rooster and left over wine, possibly going sour.
Onion soup also got up-scaled, it was made with chicken stock (not beef stock) and used stale bread and left over cheese.
Did burgers on the new grill tonight, I need to play around with the timing a bit, mine was where I wanted it, Diane's was still a little under what she prefers. However, the surface wasn't burnt to a crisp like the last few were on the old grill, so that's a big improvement.
On really hot days we usually either have something cold (like a salad or sandwich) or something on the grill outdoors.
When tomato season gets here, and that's likely to be late this year based on how slow the tomatoes are growing, we tend to do a lot of salami and tomato sandwiches but the tomatoes available at the stores aren't the best for those. The roadside stands are starting to open up, probably with tomatoes grown in Kansas.
I made a batch of 14 burger buns, Moomie's recipe with a little whole meal flour added to give some color and texture. I brushed the top with a little honey water and sprinkled sesame seeds on.
This will give me plenty of buns for the next several weeks, as most of them will go in the freezer.
Today's steaks came out good, I'm starting to get the grill figured out. A filet mignon is tricky, though, because my wife likes hers medium to medium-well (little or no pink). That means about 155 degrees in the center. I like my steaks more like 145 in the middle. And these weren't uniformly thick filet slices, probably end cuts. Next time I'll probably try a different store for filet.
So my T-bone was done several minutes before her filet was--again. But I just set it off to the side to keep warm.
I also did some mushrooms on the side burner in a little butter.
Sams had some decent looking NY strips when I was there the other day, I may have to check to see if they've still got them tomorrow.
I plan to try my first chicken on the rotisserie over the weekend, and I've got a 13 pound brisket (before trimming) curing, I'll smoke it on Wednesday using a variant on Montreal Smoked Meat spices (but no garlic.)
If it stays as cool as projected (82 high) I'll probably make some burger buns tomorrow.
I picked about a cup of black raspberries from our yard this evening, mostly on the east side of the house. Got a few scratches, of course.
I made the crab alfredo tonight. Wasn't my best alfredo sauce, but I was working with different cheeses than before.
Tomorrow it's back to steaks on the grill. I also bought a 14 pound brisket today and will be starting the cure process tomorrow, it'll probably go on the grill on Wednesday.
There are reviews of grow lights, and not all of them are done by the cannabis community. 🙂
I looked at one and stopped reading in the 2nd paragraph where it was ranking LED lights by wattage. That's not how you measure lighting!
I have two light meter apps on my iPhone, but they don't always give readings I consider similar, and I'm not sure which is right. (It reminds me of the old saying that a man with a watch knows what time it is, but a man with two watches isn't sure.)
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