Mike Nolan
Fri. Mar 20th, 2026
I almost suggested that. :sigh:
The other thing I might have done is put a larger pan underneath to catch spills if this is a batter rather than a dough.
That's only a 5% difference, I doubt it'll affect your recipes, I see more than that in terms of variance as to how much a batch of bread rises. (A teaspoon difference in measuring the water can make a big difference, and that's not the only factor that varies from day to day--room temperature, humidity, barometric pressure and oven temperature all vary.)
Weighing it down is kind of Pullman-pan like. We did some stuff like that in pastry school using sheet pans on spacers to keep puff pastry from rising too high when making things like Napoleons.
We had burgers on the grill, I had mine on a keto bun, Diane had a smashbuger - no bun.
We had tacos/taco salads
Your meringues are works of art. Mine look more like something out of Picasso's cubist period.
We're having salami-and-tomato sandwiches.
We had the 2nd half of yesterday's pizza, it gets even crisper when reheated in the oven.
Made a pizza tonight, using the King Arthur keto flour again. Pretty good, but it did stick to the pan a bit.
We shared a T-bone steak, and I had some salad from the Aerogarden, Diane had some strawberries.
Yeah, it makes me want to do pizza again soon.
Nice set of pictures and a great looking pizza.
I picked about 5 pounds of tomatoes today, the first significant harvest of the season.
We had tuna salad in tomatoes for supper. Ah, summer!
I had a tomato and salami sandwich, Diane had beany-weenie
Very nice, Joan, what kind of frosting did you use?
We had taco salads using the leftover T-bone steak meat from yesterday as the protein.
