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I wound up replanting most of the test plot sweet corn in the UNL soil test program, a combination of poor germination rates (which others have reported) and the fact that on Monday our gardeners pulled up most of the corn that had reached 6 inches high, probably thinking it was a form of crabgrass. (It does look similar at that height.)
I've marked both rows with some flags this time around and alerted the gardeners to the replanting.
BA, Cook's Illustrated has a recipe for a blueberry galette made with rough/quick puff pastry that might be a good use for those slightly over-ripe berries.
This link seems to work today, but with CI you never know:
https://www.americastestkitchen.com/cooksillustrated/articles/8168-how-to-make-a-blueberry-galette
Another possibility is a clafoutis, which is easier to make. Another link that may or may not work in the future.
https://www.epicurious.com/expert-advice/how-to-make-clafoutis-with-any-kind-of-fruit-article
I think clafoutis are similar to Dutch babies, just thicker:
https://www.thekitchn.com/how-to-make-a-dutch-baby-pancake-227629
I've sometimes wondered whether the batter for a Dutch baby could be frozen, I'm pretty sure the pancake itself could be.
I've never figured out how to do the dental floss method, my hands seem to get in the way. I usually use a metal bench scraper with a sharp edge, though I've also used a sharp knife with decent results. I tried doing it with a wire cheese slicer once, it didn't get all the way through the dough. I recently ordered a single-bevel knife from Japan, similar to the bread knife my son gave me a few years ago but a lot smaller. I've been using it for slicing vegetables, but it would probably work on dough as well. The advantage of a single-bevel edge is that you get tighter control over the thickness of each cut and a smoother cut. Many sushi knives are single-bevel blades.
I read an online article once in which a professional pastry chef gave his upscale take on cinnamon rolls, he used laminated dough and cut the dough in strips after putting the filling on but before rolling it up. I've tried that a few times, too, the biggest problem is that the bench gets messy.
The Old Milwaukee recipe in Ginsberg's book is completely different, it uses a rye sour to inoculate a starter and has molasses and egg in the final dough recipe.
We had lahvosh pizza for supper tonight (half tonight, half for another night) and I had a small salad to go with it.
I never thought Giordano's did a real 'stuffed' pizza anyway, at least not like the ones at Nancy's. There's supposed to be a tell-all book in the works about the history of Nancy's, with recipes. I'd buy that today even if we're still on our modified keto diet for another year.
If I make that keto-friendly rye bread again (and that seems likely), I think I'll increase the amount of rye flour (at the expense of a few more carbs) and use caraway powder instead of caraway seed. And take it to 205-206, after it got to 207 it basically never got any hotter in the middle, but got really dry and the edges got overbaked though not enough to be considered scorched.
I'm going to slice the rest of the loaf and freeze most of it, even though it is on the dry side I don't want to lose it to mold.
I think it's probably too hot on our back patio to try this, hanging baskets of flowers tend to get baked to a crisp.
We had reubens on the keto-friendly rye bread I made the other day.
I think it's a combination of regional and ethnic preferences, Chicago has a large Polish population and Polish bakeries on the NW side always had great sweet rolls, the sticky buns were my favorite. I did some programming work for a company where the owner stopped by Lutz Bakery nearly every morning. Their pastries were always incredible.
Did you see the Coupe du Monde trophy in Bennison's window? Jory Downer was on the gold medal team as their viennoiserie specialist. (Sadly, the Downer family apparently dropped the pecan loaf from the menu when they bought the bakery, and I've never had anything like it from any other bakery.)
Looking at the midwest region egg price reports for the last several months (issued 2-3 times a week), prices at the wholesale level have been pretty steady, mostly in the 2.26 to 2.36 range per dozen for at least 2 months.
It could be local supply issues, Aldi tend to sign contracts with local suppliers for several months at a time and maybe they just got renewed at higher prices. And if $2.26 is the wholesale average price, then stores like Aldi and WalMart may have been selling eggs near if not below their cost for the past few months. 4-5 years ago WalMart had eggs down to under 40 cents/dozen, well below the wholesale price, but that was almost certainly a marketing strategy.
There are some recipes in the Ginsberg rye book that have you tightly wrap the bread for 48 hours before cutting into it.
I had a tomato-salami sandwich again, Diane had some chicken noodle soup as she's still got a sore mouth from the extraction last week.
In the past few months I've been buying silicone pans (bread and mini-muffin) as they work better with keto-friendly breads. I may wind up replacing all the 8 and 9 inch bread pans.
The rye bread probably got baked a little too long, it's on the dry side and the edges are a bit hard, but it toasts reasonably well and tastes like a rye bread. The plan is to use it for Reubens tomorrow. I might also buy a little pre-sliced ham.
I'm testing a low-carb rye bread recipe tonight, the baking step is taking longer than what the recipe called for, but they were basing it on a free-form boule shape and I'm doing it in a loaf pan. I'm learning that with keto-friendly recipes you often need to bake them well beyond where you'd take a typical wheat bread or they are way too soggy the next day. The recipe says to take it to 200-210 and I'm aiming for the latter. I'm concerned that it doesn't seem to have much structure, I'm hoping taking it to 210 and letting it cool fully before doing anything with it will permit it to set up, but this recipe doesn't call for xanthan gum or psyllium powder, so it might wind up a bit crumbly.
Smells like a rye bread, though.
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