We had steaks again (filets come 2 to a package.)
I'm hoping to get my tomato plants in the ground later this week. But I have to finish building a few more cages first.
Considering I've probably made close to 500 of them in the past 3-4 months, practice pays off.
I may have to take on macarons next.
If you want to see uniformity in pastry, look at this post on Reddit:
Another holiday, another dessert buffet!
byu/AliceInWanderlust__ inBaking
Tonight we had salads with tuna fish.
So we had steaks, mushrooms, baked potato and some pastry cream mixed with bananas, with graham cracker crumbs on top.
I also filled 10 eclairs and glazed 7 of them with chocolate ganache.
I used the rye bread I made and some tomatoes from my hydroponic garden to make tuna melts tonight.
I made two loaves of marbled rye bread, Peter Reinhart's recipe from BBA.
We had the 2nd pizza from the batch of dough I made on Wednesday. I used a bit more sauce and whole milk mozzarella cheese, both made the pizza better.
I did another thin-crust pizza with mushrooms.
All I can say is "why?" 🙂
Pizza night, part two, and it was at least as good as last night's pizza. (I did change the cheese blend I used, adding some parmesan and romano and leaving out the alpine blend--raclette, grand cru and fontina.)
I did a thin crust pizza with just sauce, cheese and mushrooms. Not quite like the one we used to get in Evanston IL in the early 70's, but close enough. (I think the sauce is the missing link.)
The dough makes 2 pizzas, so I'll be doing another one tomorrow night. It'll be interesting to see if having the dough in the fridge overnight changes how the crust is.
I just got the King Arthur pizza book, so I'll be playing around with some recipes from it over the next few months.
You should be able to find several recipes for buns that use shortening or plant butter, which are vegan.
Here's one.
I made a meatloaf for tonight's dinner.
