Mike Nolan
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I've got a nice crop of Burpee's White Knight eggplants, I will have to start picking them soon. The Long Purple ones (Reimer seeds) should have visible fruit on them soon, they're a bit slower to mature. I don't see any cantaloupe yet, but I've got plenty of blooms. I've got multiple tomato plants with small fruit on them, the cool spell we've had in the last week should mean even more fruit setting. Nothing showing signs of ripening yet, other than the one some critter got.
Salads here, and then a bagel.
We're having tuna salad in a tomato tonight. Maybe some more sweet corn, too.
Until I get a baking steel, my options for the grill are:
1. Just put it directly on the grate. The gaps might be a bit wide for pizza, though. I haven't had a burger fall through the gaps yet, but I'm careful placing things on the grill.
2. Use a sheet pan, possibly my perforated half-sheet pan.
3. Use my old unglazed floor tiles. They always slid around a bit in the grill, so I didn't use them much there.
4. Use the Bakerstone pizza baker. (It won't hold more than about a 10" diameter pizza, though.)
5. I've got some grids that fit a full sheet pan (18x24), I think the bakery I bought them from (at an auction) used them as cooling or icing racks, they're 3 squares to the inch so they should hold a pizza easily. I've used them when roasting bones in the oven for stock so I'm pretty sure they're oven safe, but the grill can get really hot. They're kind of a pain to clean, so I don't use them a lot, but if I'm careful when putting a pizza on them they might not get very dirty.
It also just occurred to me that I might be able to build the pizza directly on the cooling rack, then just carry it out and place it on the grill carefully.
My metal and wood peels are both about 14x14, so they'd both handle about the same size pizza.
I have both, which one I use depends on the size of the pizza. Dough will stick to either type, in my experience.
Pizza on the grill is on my 'try soon' list. Obviously that's a 'no parchment' environment.
I've been looking at a baking steel and the one I'm looking at (16x20) has an option for an oversized peel. I don't know if it is metal or wood, though. We've had some unexpected expenses lately, though, and the baking steel may have to wait.'
I usually use corn meal but I've been told rice flour is best.
Tonight we had sweet corn and salami/cantaloupe.
There's a thunderstorm coming, looks like this one might actually hit south Lincoln.
I made a batch of 14 Moomie's buns today. (We like 'em small, about 1.9 ounces each.)
I deleted the duplicate. It happens to us all.
We had bagels with some of the pastrami/Montreal Smoked Meat that I made and froze several weeks ago. Plus some sweet corn.
I made bagels and semolina bread today, I might make a batch of Moomies buns this evening.
Rain and cooler temperatures supposedly on the way, if they get here on schedule tomorrow will be a good day for several baking projects.
We wound up having burgers on the grill and sweet corn. The sweet corn ears we're getting from our favorite vendor at the Sunday farmer's market are bigger each week.
We had BLT's tonight.
It's 101 here today, supposed to be a lot cooler tomorrow, possibly with some rain, then it gets warmer again.
In addition to the high heat, it is pretty windy, Accuweather shows gusts in the high 20's but we had one a few minutes ago (coming from the east based on the way the trees were bent) that was strong enough it rattled windows.
Seed companies don't appear to be as reliable as they were in the past. I got some lettuce seeds (rouge d'hiver and black seeded simpson) from a mail order house, they're doing fine in my Aerogarden, but some samples they sent of another lettuce variety hasn't even sprouted in two tries, and neither did the iceberg lettuce seeds I bought at a local store. (Yes, they were labeled for 2022 use.)
When I was talking to the UNL professor who teaches the hydroponics course, he said the tomato seeds he uses for his hydroponics plants cost $1 PER SEED! But he had one that was like 20 feet long. It ran along the floor and then up a tall rack. Apparently as the plant matures, the newer tomatoes are at the far end of the vine, so the earlier sections are trimmed down and lowered to the floor and the plant is essentially moved further down the row.
Two more of the ears of corn in this batch had those weird green leafy areas. But now we're out of sweet corn though I will probably get more at the Farmers market on Sunday.
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