[Mike Nolan]

I made honey wheat bread Saturday.

[Mike Nolan]

I used my modifications to Darina Allen's Irish Apple Cake with some big peaches from Costco, made a great late breakfast. I'll post a picture later today.

[Mike Nolan]

Gee, are the vegetables still edible after having been sprayed by skunk?

[Mike Nolan]

Looks like it's an issue with the plugin that generates the like button. I changed some settings, but that didn't seem to fix the problem, so I've disabled the like button for now. :sigh:

• This reply was modified 7 years, 1 month ago by Mike Nolan.

[Mike Nolan]

According to a number of sources, a lot of what is being sold as Wagyu or Kobe beef isn't. I've had both at places that I'm pretty sure were serving the real thing, I don't honestly think it's worth the price.

But I'm not convinced that Prime is that much better tasting than Choice, either.

My mother liked her beef on the tough side, she said if you didn't have to put some effort into cutting it, how did you know you were eating it?

I fixed the link up-thread.

[Mike Nolan]

I tend to agree with you on the taste issue, and I'm not sure it's really cheaper, it takes a lot more land and other costs go up while carcass weights go down. Grass-fed beef tends to be tougher, too, because the cattle move around a lot more.

Anyway, this article may be the real future of beef.

Editing to put more text to see if that helps the link to work better.

[Mike Nolan]

burgers on the grill

[Mike Nolan]

We had Steak Diane for supper, with the rest of the sweet corn we got at the farmer's market yesterday.

[Mike Nolan]

The farmer's market had lots of produce today that we used for supper: Locally grown artichokes (grown in Nebraska!!), saturn peaches, sweet corn, tomatoes and melons (2 types).

[Mike Nolan]

We had tuna melts tonight, using havarti and gouda cheese.

[Mike Nolan]

In Dan Jurafsky's book, The Language of Food, he talks about words that appear in menus and how that relates to both the quality and price of the food. If the menu describes something as luscious or tasty, that's a key descriptor of a lower quality restaurant, because a really good restaurant doesn't need to tell you their food is tasty.

I think the same logic may apply to menus that go into detail about their technique.

[Mike Nolan]

We had BLT's and sweet corn.

[Mike Nolan]

Always great to hear from you, Cass.

I've been told there is a coal-fired pizza oven at restaurant in the Minneapolis area, built by a transplanted New Yorker, but I haven't found specifics on the name of the restaurant.

I've also heard that permits for new coal-fired pizza ovens in NYC have been routinely denied for many years, and most if not all of the coal-fired ovens in NYC were built before the 1940's. (This is a tangent, but the Poilane family opened a bakery in London a few years ago and had to get a special permit to build wood-fired ovens like the ones they use at their bakeries in Paris, because London fire codes don't permit large wood-fired ovens.)

I ate in a hotel restaurant in Dallas a few years ago where the menu bragged about the 1100 degree gas-fired appliance (I think they called an oven) they used to cook steaks. I thought their steaks were mediocre, and their pizza was even worse, though I don't think they used the 1100 degree heat on them.

[Mike Nolan]

Coal-fired pizza ovens, of which there are a handful in New York City, get even hotter than wood-fired ovens. The pizza is done in about 90 seconds.

[Mike Nolan]

I could see how humidity and air pressure might both affect how well jars seal, but I've not seen any specific research on it other than the USDA guidelines on high altitude canning.

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