[Mike Nolan]

Years ago when I was in Chicago, one of the employees in my department was Greek and would bring in her pastries every few weeks. (She was especially fond of making ones with gold or silver foil on them.)

Some of them she made several different ways, I suspect if you ask a dozen Greek bakers for recipes you'll get 20 different ones. 🙂

[Mike Nolan]

I think King Arthur hasn't owned a flour mill in decades, they outsource the milling of their flours but they are still milled to their specifications. They may contract directly with farmers for wheat or work cooperatively with the mills on wheat sources, I know when they took their staff to Kansas a year or two ago they included both a mill and at least one wheat farm.

[Mike Nolan]

I've been putting cornmeal on the peel then putting the pizza dough on it, making sure it slides around.

I got a pie dough rolling bag from King Arthur recently, and it works really well for both pizzas and pie crusts, you put the dough in the transparent 14" bag, dust both sides with a little flour, zip it closed, then roll it out through the plastic. Circles imprinted on one side of the bag help you get it to the size circle you want. When you open the bag, you can place the dough where you want it on the pan or peel, then pull off the other side of the bag leaving the dough where you want it.

[Mike Nolan]

My wife got two hydroponic tomatoes from the hydroponics lab at work, so we're having tuna melts tonight.

[Mike Nolan]

Thanks, I think I'm getting the hang of transferring it from the peel to the baking steel without it getting a weird non-round shape to it. It was tasty: my homemade marinara, artichoke hearts, mushrooms, yellow sweet peppers, green olives, pepperoni, mozzarella, cream cheese and romano cheese. We cut it into 6 pieces, one piece per meal, so this will do 3 meals for each of us.

[Mike Nolan]

The apple pie filling recipe I learned at SFBI has you cook the apples until they bend a bit, I've used that filling in pies, galettes, turnovers, apple tarts and Irish apple cake, it works well for all of those.

I also took some of my Winesap apples a couple of years ago, cut the apples up a bit smaller and cooked it a little further, then used it as a topping for ice cream. Yum!

[Mike Nolan]

Pizza night tonight.

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[Mike Nolan]

We had tomato soup and cheese sandwiches tonight.

[Mike Nolan]

I always use a pan underneath a fruit pie, because it always drips.

[Mike Nolan]

I bought a small ham the other day thinking it was pre-sliced, went to open it just before bedtime last night and discovered that it wasn't sliced. So rather than use it for lunches we had some ham for supper. I sliced up some ham for a sandwich for me and Diane diced some ham for an omelet.

[Mike Nolan]

I thought the turkey noodle soup came out pretty good, Diane wasn't as fond of it, but she's not a big fan of turkey in general, though she did have two small bowls of it. Making a small batch of semolina noodles brought the carbs up to about 11 grams and 135 calories per 400 gram bowl of soup, which is OK as far as I'm concerned.

[Mike Nolan]

More leftovers here, too, and I'm making turkey stock and will probably make some kind of soup with it tomorrow. I don't know if lupin noodles will hold together in a soup, I may try a little batch of it or just make a small batch of semolina flour noodles, as I don't want the noodles to be the main ingredient in the soup anyway.

[Mike Nolan]

Len, have you ever tried the folding method for making Kaiser rolls? It takes a little practice but it makes a nice looking roll.

[Mike Nolan]

leftovers here, likely to be rinse-repeat for the next day or two.

[Mike Nolan]

I'm sure it'll be repeated on the Food Network.

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