Making another batch of Bahn Mi dough, this time with 6.66% medium rye flour in it.
I've made lasagna using both types of dry noodles as well as fresh ones, which I usually parboil because they're easier to handle that way.
Maybe I just make LARGE batches of lasagna, but they all seem to take longer in the oven than what recipes say is needed.
It's been a long time since I've made peanut butter cookies or BLJ's molasses cookies.
I couldn't figure out the New England Hot Dog pan when I first saw it pictured, but when I saw one in person at the King Arthur store, it became clear how it was used, and then later on that same trip we had hot dogs on them from a roadside stand.
I made some pickled daikon and carrot tonight, since I couldn't find any in the Vietnamese grocery stores. (Odd, because every Bahn Mi shop in town uses it, and we must have a dozen of them.)
I'm probably going to pickle some leeks this weekend.
We both had sandwiches on the Banh Mi bread tonight. Good bread! I think I'll try baking a batch with a little rye flour in it next.
I have a small batch of tomato relish on tonight, about 4 pounds of skinned tomatoes, 3 large onions, 4 bell peppers, 3 cups of vinegar, 3/4 cup of sugar and 1 1/2 tablespoons of salt.
They're crisp on the outside but soften over time, the inside is pillowy soft.
I started with 64 grams of dough each, the hot dog buns (in a pan) wind up around 52 grams each, the banh mi rolls are more like 45 grams each.
We had hot dogs on the buns I baked today.
I've got about 6 pounds of tomatoes (mostly small ones) so I think I'm going to try to make a batch of tomato relish with them later today.
Making another batch of banh mi rolls today, 8 in a hot dog pan, 4 in a baguette pan.
There were some shaping issues, but with how well it rose it is very light, sometimes this recipe comes out a bit on the dense site.
Back home after a week in Wisconsin for the annual US Chess business meetings.
Made honey wheat bread today. Rose very well. (7 1/2" long, 3 1/2" wide, 5" high)
Montreal Bagels and Montreal Smoked Meat are two food experiences worth traveling to Quebec for!
I can't say that for poutine, I guess its an acquired taste.
