[Mike Nolan]

I should check with my son on how he was doing trying to reproduce the rosetta stamp on his 3D printer. He's been pretty busy with his job lately, he told me he hasn't baked any bread in weeks.

[Mike Nolan]

An interesting article, not enough pictures, though, and it doesn't answer the question of how to make a honey-stuffed challah.

Idan (ChallahPrince) has some really complicated braids on his Instagram page. I asked him the question about the 6 strand braid in The Deli Man, he agrees with Jeff Hamelman that it is the same as the classic 6 strand braid, but admits that the way it is done looks totally different and weird, he calls it a 'baker thing'.

[Mike Nolan]

The brand on the lemon juice is Limmi, apparently.

[Mike Nolan]

We had fish with broccoli again tonight. We found some Italian bottled lemon juice at Costco, and have been using it, it is very good, much better than ReaLemon.

[Mike Nolan]

We don't hear from her very often, but happy birthday, Sara!

[Mike Nolan]

Swordfish is quite a bit fattier than tuna, that affects cooking methods. I've ordered it in restaurants on the coast, was never really excited by it. I'm not sure if any of the local 'fresh' (often actually frozen and thawed) fish outlets have it.

[Mike Nolan]

I'm always happy to hear from Cass, directly or indirectly. I think about him frequently.

[Mike Nolan]

I've seen suggestions for a half-and-half pie with a strip of dough down the middle as a divider, but I've never tried it.

[Mike Nolan]

I'm not very experienced at grilling, either, I can do a steak but it is easier for me to pan fry it and finish it in the oven. I do burgers on the grill, and I like to do chicken or turkey using the rotisserie.

Our grill is about 24 years old and one of the gas controls no longer works, we'll have to replace it at some point (nobody does repairs on grills anymore), I think I used it less than a dozen times all summer last year, mostly for burgers, somehow it doesn't seem worthwhile to spend $1000+ on a fancy new grill, and the smaller ones generally don't have rotisseries these days.

[Mike Nolan]

Swai would probably be a good fish done en papillote (in a parchment bag), I've usually cooked whitefish with lemon, but I've also used white wine or rice wine vinegar and even Worcestershire, and it is good done on a bed of cooked mirepoix (finely chopped onions, celery and carrots,or you can leave the onions out, it'd also be good with some red bell pepper.)

The frozen orange roughy we can get are OK, the fresh ones are better but a lot more expensive. I like red snapper, but Diane doesn't. I seldom buy cod and won't buy tilapia any more.

I grew up within a few miles of the Mississippi, catfish was pretty common, but also bluegill. My mother loved smelt, probably because there wasn't much to preparing it.

I'm not surprised your husband thought the swai tasted like catfish, it used to be sold as 'Asian catfish' before the US Government prohibited that.

[Mike Nolan]

When I've grown parsley, it didn't seem to yield much. Basil does.

We've got five 4th of July tomatoes in and they're looking pretty good, but the ones I have the biggest hopes for are the First Lady. This is an offshoot of Early Girl, as I recall, it produces tomatoes that are a bit bigger than a tennis ball and good eating. It can be a prolific producer, one year we put in 3 plants and in early September we were picking anywhere from 40 to 80 tomatoes EVERY DAY. My wife was selling them at her Labor Day garage sale at like 4 for $1.

[Mike Nolan]

When we do fish, my wife has orange roughy and I have salmon. (She doesn't like salmon.) You cook it like any white fish, and it has a very mild flavor.

I cook hers in a pan with butter and lemon juice, better to have too much lemon juice than too little. It makes a great sauce for the fish. We often have fish with broccoli, which she also likes with lemon juice.

[Mike Nolan]

The odds are good you've had swai because it is often used for things like fish sticks. You can cook it like you would cod. It is a fairly neutral tasting fish and not very oily, so it works well breaded and fried.

[Mike Nolan]

I made an 11-strand Challah and 5 buns (about 60 grams baked weight) with the dough I made last night. Refrigerating scaled and pre-shaped logs of dough overnight works well for rolling out the strands, but next time I'll use a bit more flour so the dough is a little stiffer and not quite as tacky.

[Mike Nolan]

We had sloppy joes on Challah buns. I started with the Food Network sloppy joe recipe but with numerous changes. I made careful notes, this is a recipe I'll make again.

• This reply was modified 4 years, 6 months ago by Mike Nolan.

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