Mike Nolan
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Your meringue work make mine look SO SAD! :sigh:
I'm looking to test a baguette dough recipe this weekend, I think it's essentially the same one (pointage en bas) that Jeffrey Hamelman has in the latest edition of his book.
I'll make some epis for us to eat on Saturday and then Sunday morning I will bake the rest, some as epis, some as baguettes, to take to my wine tasting group on Sunday afternoon. (I'm hoping to take the WSET 3 exam next spring, not that I want to get a job in the wine industry, just to see if I can do it, but part of the test is a blind tasting of two wines, so I found a local group of mostly industry pros that I can taste wines with.)
There's a food truck in town yesterday and today that is from Cousin's Maine Lobsters, doing lobster rolls. This is a business that was featured on Shark Tank in around 2012 and has grown to around 100 trucks since then. This truck was from the Kansas City area.
They're trying to interest someone in becoming a local franchisee. Based on the line at lunch yesterday, there may be a market here.
We tried that for lunch yesterday and may have them again for supper tonight.
A bit pricey ($24) but there was quite a bit of lobster meat on each one. (One customer was bemoaning the small size of the lobster roll, calling it a ripoff, but I've had lobster rolls in Maine and this was reasonable for the amount of meat, size and price, especially considering that the lobster meat has to be shipped in.)
We had what they call a 'Maine lobster roll', served cold with mayonnaise. They also offer a Connecticut lobster roll, warm with butter, and a garlic butter lobster roll for some strange reason. (I think lobster and garlic are a terrible combination, the garlic drowns out the taste of the lobster, reminding me of the scene about apricots and honey in the movie 'Notting Hill'.)
We might try the warm one tonight.
They also have lobster quesadillas and some other options, and both lobster bisque and clam chowder. (I tried the clam chowder, it was good but not spectacular.)
Service once you got your order placed was reasonable, about 5 minutes.
I had soup again for supper, with a slice of bread and the last of the custards.
MMMM, baked beans!
I made another batch of honey wheat bread last night, it's something I can safely eat while the oral surgery heals. (Going very well, thankfully, haven't needed any pain pills since Friday.)
No, it's: I'll see your cookie and raise you a lemon cake slice.
Joan's response is to push in a pie and say, "I'm all in."
We had burgers on the grill. I'm almost out of the low-carb buns I got at Aldi and I haven't seen the there lately. I've tried a few other low-carb buns, was not impressed with them. I may have to go back to trying to make an acceptable keto-friendly bun again. (Haven't tried them with Carbalose yet.)
I'm making a batch of custard for me tonight (not the low-carb version.)
We had tacos tonight, using 2 smaller tomatoes from the outdoor garden. Tomato season is slowly ramping up here.
I'll be making some custard tomorrow night, and I have some other soft items available/planned.
We were at a pot luck last Saturday and someone brought cauliflower olive salad. My wife had several helpings of it, though she generally doesn't like cauliflower.
Asked for the recipe, tested it, and posted it. (I think it is better with a little cracked pepper in it, but that's not listed on the recipe. I also tweaked the amount of olives to match what we ate last week.)
We had salads for supper tonight.
Well, so far it's just one, but there are quite a few green ones and I just saw two that are showing some color. I think there may have been another ripe one that got gobbled up by a critter before I could pick it.
We got our first tomato from the outside garden today (appropriately, a '4th of July' variety) and although it was pretty small, we sliced it thin and had it on sandwiches.
Give another couple of tests and I should be able to post a good recipe for sumac muffins.
Today I made some epis and chocolate croissants for a dinner party this evening.
Attachments:
You must be logged in to view attached files.I let my Post subscription lapse as well.
I made another batch of sumac muffins, dividing it into 4 parts:
Part 1 was the base batch, the same recipe as last time but with a little more honey and with some za'atar. The originals definitely had some za'atar in them, but I think I used too much.
Part 2 had some cinnamon as well.
Part 3 had additional sumac.
Part 4 had additional sumac and cinnamon.
Of these, the 3rd one was closest to what we remember from the restaurant in Pittsburgh.
I liked the ones with the cinnamon in them, but we're both pretty sure that the ones we had two weeks ago didn't have cinnamon in them.
The next batch will definitely cut back on the za'atar, increase the sumac and cut back on the sugar/honey.
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