Mike Nolan
Forum Replies Created
-
AuthorPosts
-
I'm not sure what he did to get aphids, his Aerogarden is in his basement laundry room which does have an exterior door, maybe they came in that way?
Our house plants get a variety of bugs from time to time, too. We're going to have to be more careful watching them ourselves now because the guy who's been tending to our plants for the last 8 years or so passed away last month.
I'm not sure how much longer we'll be getting lettuce from our Aerogarden, but I'm leaning towards starting more lettuce plants once the current plants stop producing. Even with the Aerogarden in a south-facing window, it is still more temperate inside in summer than in the yard.
I've got some cherry tomato pods that came with it, but we don't eat a lot of cherry tomatoes, and I think I'd rather grow lettuce and maybe some spinach. Besides, if the current lettuce plants keep producing for another month or two (the Aerogarden FAQ files suggest you can get up to about 5 months from lettuce and herbs), by the time we start getting cherry tomatoes it'll be close to the point where we get real tomatoes from our garden. The dill has grown well above the lights and bloomed, I'm curious to see if it sets seed.
I've grown cherry tomatoes in the garden a few times, we usually get overwhelmed with them, because it is hard to eat more than a handful a day. I have discovered that if you blanch them and freeze them, they work well in batches of stock.
I'm still deciding about tomato plants, but need to get them started some time this month.
The temperature dropped about 20 degrees here between 3PM and 5PM, and it is expected to be in the low 30's tonight and then highs in the 40's or 50's for another week. Typical spring weather.
But the person who helps with our gardening did get the garden beds cleaned out.
It was in the high 70's here today.
I'm making another batch of semolina bread today.
I'm going to need to make semolina bread soon, maybe tomorrow.
I just got the course material for next Sunday's class on bread scoring, now I need to decide if I want to have some dough ready to practice on during the class or wait until afterwards.
Good prime rib is hard to find, often overcooked, and the marinade is important, too many of them are mostly salt.
This is pretty similar to the cookie shovel that King Arthur used to sell, I've used ours to safely lower boules into a hot cast iron pan. I think this one is even bigger than ours, and it comes in a 12" size.
We had salad followed by cheese tortellini with diced tomatoes and some shredded cheese.
We had some baked breaded cod from Costco, plus a salad.
A little oven spring is not a bad thing if you like thick crust pizza, but if you parbake the crust that does make getting the sauce and toppings on evenly a bit more challenging.
Has anybody made a Detroit-style pizza, with the sauce on top?
A major reason Project Warp Speed worked was because the government authorized and helped fund the research and then GOT OUT OF THE WAY while the researchers did their work. They also short-cutted the approval process more than for any drug since the 1960's, I suspect.
The reason the distribution system has had problem is because at every level (federal, state and local) government officials feel they have to have some say or control over who gets what, where and when.
But even then, when it works, it works pretty well. We got our first shots yesterday (the Pfizer vaccine) and from the time we left the house until the time we got back home was less than an hour and a half, and that included time spent at the drive-through at Arbys picking up some lunch. There may have been as many as 200 people working the site by the time you count in traffic control, check-in, seeing a doctor then seeing a nurse to get the injection and seeing someone else on the way out after a 15 minute wait in case there are any reactions.
Probably closer to 15 ounces of cheese by the time you add in the 4 cheese blend that I sprinkle on top.
But keep in mind this pizza is 15x20, which is the equivalent of a round pizza that is over 19 inches in diameter.
Godfather's Pizza used to advertise that they put over two pounds of mozzarella on their large (16 inch?) pizza.
I've done par baking for pizzas that I cooked on the grill, but not the ones I do in the oven. I pre-heat the oven to 375, the pizza is on the bottom rack (on an upside down sheet pan) and I bump the temperature up by 5-10 degrees several times during the baking cycle (about 25 minutes) so that the lower element in my electric oven stays on. I think that does a better job of cooking the pizza from the bottom up.
A hobby store or one that supports modelmakers is another place you can get wood strips in various thicknesses. I've even seen them at some hardware stores. They're usually a soft wood, like pine or balsa, the wooden wands that King Arthur used to sell were made from maple, which is a much harder wood. If anybody's still making them, I haven't found them online. Maybe Etsy, that seems to be where the crafters hang out?
-
AuthorPosts
