[Mike Nolan]

We had spaghetti with oven cheese toast.

[Mike Nolan]

We had cheese souffle with a mushroom sauce

[Mike Nolan]

I wonder if the viscosity is related to the amount of saturated fat?

[Mike Nolan]

The USDA says that 1.5 gets rounded up to 2 and 1.499 gets rounded down to 1. A tablespoon of oil is around 13 grams. So, a difference of less than 1 percent in terms of the amount of saturated fat present could cause what has to be listed on the label to flip from 1 to 2, a difference of 7.5 percent.

[Mike Nolan]

I made a small Texas Chocolate Sheet Cake last night, and had some at lunch with some strawberries.

[Mike Nolan]

It is supposed to be in the 90's here on Sunday, but the high for next Tuesday is 67 and the low for next Thursday/Friday is around 36. BRRR!

[Mike Nolan]

What I generally do is shape bagels then let them rise long enough to get the water boiling. They're supposed to float when they've risen enough, mine always do.

[Mike Nolan]

We had chili out of the freezer.

[Mike Nolan]

The Wall Street Journal says wholesale tea prices were at a multi-year low due to oversupply last winter. but have risen 50% since March. Weather, labor shortages and logistical issues are all factors.

I generally drink Irish tea (Lyons, mostly), I usually order a year's supply around this time.

[Mike Nolan]

Might have to do with the type of grape or the way it is processed (grape seed oil is a byproduct of wine-making.)

[Mike Nolan]

I've seen 80% beef at $1.99, but other cuts haven't come down as much yet. We don't see a lot of prime beef in the grocery stores.

I"m seeing a lot more out-of-stock items, pretty much across the board. How much of that is due to supply line issues is unclear. Some products have vanished completely, like the type of toilet paper my wife prefers, my guess is it has been dropped from the product line and may not come back.

[Mike Nolan]

I made another batch of bagels today, using the 'wrap around the hand' method. You can see the overlap on the top right one (at about 10 o'clock) and at the bottom of the other 3 without cheese on top.

This method makes a slightly smoother surface, because it hasn't been hand stretched.

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[Mike Nolan]

I had a bagel and some peas, my wife had soup. I'll be having soup a lot next week, I'm having a crown prep on Friday. (She had one last week.)

[Mike Nolan]

I've heard that a lot of what is being sold as balsamic vinegar is artificially aged (ie, not in oak casks) and really poor quality compared to the expensive stuff. I've never really cared for balsamic vinegar, maybe I just haven't tasted a good one.

Our friend went to a tasting at the western Nebraska place, she had a sample of some balsamic vinegar that was priced at over $100 for a small bottle, she said it was unlike anything she'd ever tasted.

There are instructions for making balsamic vinegars in the Noma book, but it is a complicated process and even the Noma team wasn't sure how good their stuff would get over time.

My carrot and celery vinegars are interesting, so far I use the celery one more than I do the carrot one.

[Mike Nolan]

The Wall Street Journal had a story the other day on meat price, especially beef. Apparently there's a glut of higher quality beef on the market now, ground beef prices have dipped belos $2 a pound in some markets and prime rib is selling for around $7 a pound.

Because of delays in getting cattle from feed lots to processing plants, they put on more weight than usual. most of which is fat. This leads to higher marbling in the meat, which makes the meat higher grade. That has led to a lot more prime graded beef at the wholesale level.

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