We had BLT's for supper tonight.
For a whole grain bread, that's a reasonably open crust. A little more moisture or longer rise might open it up a bit more but you run the risk of it starting to collapse if it rises beyond the level it can support.
I recently got a good digital microscope and I'm starting to use it to analyze baked goods as part of a project I'm working on.
This was the first time I have done meat sous vide, though my son did a prime rib for us several years ago. I built a dry rub mix that worked pretty well, though I think I got a little too much rosemary in it, but I cooked it to 142 and that was a good point, not so rare my wife wouldn't eat it and not brown. I'll probably use this method again, but prime rib is not something I'm likely to make very often.
Back in the Big Eight days, Nebraska and Oklahoma were major rivals, but with a lot of respect for each other. The Big Twelve pretty much ended that rivalry when they went to two divisions, a step which meant Oklahoma didn't play Nebraska every season, and that ultimately led to Nebraska leaving for the Big Ten, and Oklahoma and Texas later leaving for the SEC.
I've been using some of the thin crust recipes in the King Arthur Book of Pizza, they're pretty good. But I use my own sauce recipe.
Dinner: sous vide prime rib, mashed potatoes, gravy and broccoli, and a cookie for dessert.
I made a half batch of oatmeal M&M cookies today.
Pizza night again, thin crust with sauce, orange sweet peppers, artichoke hearts and whole milk mozzarella cheese. Yum.
We got some Chinese chestnuts to try planting.
My wife put 3 of them in a pot by themself and 3 in another pot surrounded by some gazania seedlings. The squirrels dug up the first pot to get to the chestnuts but not the second.
I'm doing pizza again tonight, using the King Arthur 00 pizza flour this time.
We had take-out Chicago dogs.
We had sandwiches on Banh mi rolls, and followed that up with splitting a Chicago-style hot dog that a local restaurant has just started offering, pretty decent.
Babka is pretty easy to make. Peter Reinhart's recipe in BBA is reliable, but there are lots of others. You can braid it, you can twist and fold it, you can break it up into small chunks and stuff it in the pan, they all work.
We had salads with tuna tonight.
I need to check our black raspberries again today, I picked about a half-cup two days ago.
