I made Banh Mi hard rolls today.
We had takeout Chinese.
Diane had the last of the potato-leek soup and I had a salami sandwich. Tomatoes from the garden are getting scarce and cold weather is in the forecast for later this month, so the season is winding down.
But my tomatoes in the hydroponic system are doing great, they're about 2 feet tall already.
We had chili for supper.
The OP on Reddit does suggest making sure it is fully mixed/hydrated before starting the kneading/rolling process, but says it tends to eliminate dry pockets over time. I was more concerned that the lid might pop off, some Cambro-style containers don't have a very tight seal. It's a very slow roll, slower than 1 RPM (the video is sped up), so gravity would tend to pull it down as it rolls around.
I'm not sure I've got the woodshop skills to make one of these, though. Maybe someone will do a kickstarter to make these. I'm also not sure how often I'd want to make more than 4 pounds of dough, which is about the upper limit on my 4.5Q KA.
We wound up doing tuna melts last night, with a combination of Havarti and Swiss cheese. Yum.
We had a lahvosh pizza for supper.
We had hot dogs for supper.
I've got the next round of hydroponic tomatoes in the DWC buckets, (2 Estiva, 1 Celebrity and a double-stem of Celebration) and the plants are growing nicely, at least a half-inch a day. The tallest one is nearly 15 inches above the pot. I've been taking daily snapshots of them to watch the progress.
With luck this second run will be producing tomatoes by late December. I added more lights because I don't think they were getting enough light last time. I'm also switching fertilizers to the Masterblend 3 bag set (4-18-38 plus micronutrients, 15.5-0-0 plus calcium and epsom salt), this should provide more potassium than the liquid fertilizer from Aerogarden/Scotts (4-3-6), but I may supplement it when the blossoms start showing up. I'll watch for iron deficiency issues as well.
I had a sandwich, Diane had an omelet. boring dinners, I know.
My tomato garden is only about 12x15 feet.
We had salami and tomato sandwiches again tonight.
Boneless pork chops are pretty bland, smoked ones have more flavor.
When I do boneless pork chops, I make sure to make a pan sauce to add flavor. A simplified variant on Sauce Robert (white wine, mustard and pan drippings instead of demiglace) goes well with pork.
They're also very good with the tomato relish recipe I have on this site.
I had a sandwich, Diane had an omelet.
We had the leftover beef stroganoff on toast.
