[Mike Nolan]

My wife's office (Agronomy and Horticulture at the University of Nebraska) has had pot lucks on Halloween, but isn't having one this year, otherwise I'd seriously think about sending that in.

[Mike Nolan]

I'm not sure what we're doing for dinner yet, my wife had a root canal yesterday, so she can't chew on one side yet. She may just have soup.

[Mike Nolan]

When I make Peter Reinhart's marbled rye bread (I use 40% rye/pumpernickel flour), I find I have to stretch the dough repeatedly to get it to the right shape for stacking, it keeps snapping back, so the elasticity is fairly high.

Because this dough is different, I think you may have to take that into account in your handling procedures.

[Mike Nolan]

We have friends who have a son who has a serious egg allergy, better some mis-labeled food gets destroyed than some person gets seriously ill or dies as a result.

[Mike Nolan]

I suspect they rose more because they shrunk in diameter. That suggests your dough had too much elasticity, you probably need to let it relax and then stretch it out some more.

Rye has some gluten in it, technically its called a secalin, but I don't know whether it contributes more to elasticity (like glutenin) or to extensibility (like gliadin).

I wonder if adding some semolina would help, it has a higher ratio of gliadin to glutenin in it, which is why it is good for pasta, where you want to be able to extrude it.

I've looked at the sandwich thins at the store, they tend to have more carbs than hamburger buns.

[Mike Nolan]

If you read the notice, it appears that this is more of a labeling issue, egg isn't listed as an ingredient and may have been included. That's different from the other ongoing chicken recall which is over possible bacterial contamination.

[Mike Nolan]

We had creamed tuna on biscuits tonight. Warm comfort food.

[Mike Nolan]

No baking here yet, but I will need to make Vienna bread some time this week.

[Mike Nolan]

I'm marinating a small ham in ginger ale and will bake it later this afternoon.

[Mike Nolan]

We had tomato soup and fried cheese sandwiches for supper tonight.

[Mike Nolan]

It appears to me that people will accept flaws in fruits and vegetables they buy at produce stands and farmer's markets that they wouldn't buy in a grocery store. And often at a higher price.

[Mike Nolan]

My biggest concern over adding citrus rind to flour is that it tends to be bitter.

[Mike Nolan]

Hy Vee stores in the area have an 'irregulars' area in their produce department, for produce that isn't bad but isn't pretty enough for the regular bin.

[Mike Nolan]

I haven't watched the Good Eats reboot and don't plan to, Alton Brown sold his soul years ago when he started hosting silly cooking competitions.

[Mike Nolan]

I'll be interested to know how the clotted cream recipe turned out.

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