Mike Nolan
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We had the last of the NY strip steak, the last of the corn on the cob, some sauteed mushrooms, and cinnamon rolls for dessert.
Everybody's got advice on how to make the best pizza crust, and much of the advice is in direct conflict with advice from other sources.
My former neighbor, the Sysco executive, said high gluten flour is only good for bagels and pizza.
What flour to use probably depends on what type of pizza you like to make.
I've been moving towards lower gluten flour in my pizza dough for some time. We liked the pizza I did on the grill last weekend, which was a blend of KAF AP flour and BRM pastry flour, I'll be doing it again over the weekend.
If they're selling them as large but they're not 24 ounces to a dozen (in the shell), that could be a weights and measures violation, medium eggs are 21 ounces to a dozen. I haven't bought eggs at our Aldi in a while, I may have to buy some just to weigh them.
Revised: I picked six cantaloupe today, and the critters got to another one and have it half-eaten.
There's a big Crenshaw getting close to ripe (it has some yellow stripes indicative of ripening, and I finally spotted 3 other Crenshaws, one of which formed in the cavity in a cement block and is too big to be pushed out, so I may have to cut it out when it is ripe enough.
The cinnamon rolls are rising and will go in the oven in another hour or so.
The cheese slicer method was not very successful, the wire doesn't quite cut all the way to the mat, so I wound up using a bench scraper like I usually do.
Every day I see another article saying coffee or tea is good for you, or bad for you. Just today I saw one saying drinking hot tea increases the risk of throat cancer. (Next they're going to say that applies to drinking hot chicken soup, too!)
I need to make another batch of cinnamon rolls, if I don't get it done tomorrow it will probably wait until Sunday or Monday, because Saturday is the start of the college football season, beginning with the Nebraska - Northwestern game in Dublin. (I have degrees from both schools.)
I think we're probably having tacos tonight.
Tonight we're having the steak and corn, we put it off yesterday because my wife had a late afternoon massage appointment and we needed something quick for supper afterwards.
I've seen reports that ranchers are culling their herds to deal with drought and other factors, but I think the WSJ's point was that consumers are bypassing the higher priced cuts for cheaper ones, and the supply chain is lowering the price to get rid of excess inventory of the higher end cuts.
Most weeks there's been at least one variant on steak on sale here, last week it was NY strip. It looks like it'll be top sirloin starting tomorrow. I haven't done that one on the new grill yet.
The chicken was a one-day sale, no rain checks, and it was all gone by the time I got to the store. But I've got one or two in the freezer so it wasn't a major problem here. My wife gets tired of chicken faster than she does beef.
Last night we had burgers on the grill with sauteed mushrooms and salad, tonight it'll be NY strip steak on the grill, mushrooms and baked potato. (I bought 3 large NY strip steaks (about 12 ounces each) on sale last week, so I need to either use or freeze them.)
I do understand reluctance to change what they already like to eat, my wife has several breads she doesn't like me to tinker with.
But pizza on the grill is enough different from other pizza that it's an open book for changes.
We used to get a really good thin crust pizza from a pizzeria near us in Evanston 50 years ago, their crust and sauce were completely different from anyone else's. Unfortunately, it closed, so reproducing it from a 1970's memory is probably an impossible challenge.
Well, my wife is allergic to garlic, so that won't be an option here.
I used the pizza dough recipe that's in the KAF pizza school emails:
300 grams flour (I used a combination of KAF AP and BRM pastry flour since I don't have their 00 pizza flour)
222 grams water
1.5 tsp yeast
1 tablespoon oil (The recipe calls for olive oil, but I used a canola/soy blend)
1 teaspoon saltThat's about 74% hydration, and it was pretty slack, but you roll it out using semolina and that would lower the final hydration number, probably into the 60's. I'm planning to make pizza on the grill again over the weekend, I'll weigh a piece of dough before and after I roll it out to see how much additional flour got added. (My wife would like to know that for carb counting anyway.)
We've been doing lavosh pizza in the winter a lot, I use a combination of mozzarella and havarti cheese on it.
I often put semolina in pizza dough, so using it when rolling out the dough for the grilled pizza wasn't a problem for me, even though a fair amount of it wound up being incorporated into the pizza dough.
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