[Mike Nolan]

When we have had milk that needs to get used up, we would make pudding or creamed tuna. But I haven't bought any milk since February, all we keep on hand right now is heavy cream because it is more keto-friendly. I dilute it 3-1 or 4-1 when making a recipe that calls for milk.

[Mike Nolan]

The Great Chicago-Style Pizza Cookbook has one, but it only uses 6 tablespoons of milk, so it probably won't make much of a dent in your surplus milk unless you make a LOT of dough:

3/4 cup water
6 tablespoons milk
3 cups unbleached flour
2 packages ADY

[Mike Nolan]

We're going to have French onion soup again.

[Mike Nolan]

Looks good, Joan.

[Mike Nolan]

We had hot dogs again tonight.

[Mike Nolan]

We had hot dogs for supper tonight.

[Mike Nolan]

tomato soup and cheese sandwiches here.

[Mike Nolan]

We had onion soup for supper, plus a salad.

[Mike Nolan]

Yeah, dividing them by weight, rough shaping them into triangles and then pressing them into the corners seems like it would be less work.

[Mike Nolan]

I've seen a list that had over 1000 apple varieties worldwide. But there are only about a dozen that show up in the grocery stores. The local orchards do carry a few other varieties, such as Winesap, but I haven't found anywhere to get Cortland apples, for example. English/Irish cookbooks often mention the Bramley apple, but nobody seems to be growing it in the USA.

[Mike Nolan]

I made a pizza for supper tonight.

[Mike Nolan]

Smoked pork chops for supper again here.

[Mike Nolan]

We had spaghetti squash from the garden with some of my tomato sauce, also from this year's garden, with mushrooms and ground beef added, plus one slice each of oven cheese toast on keto-friendly bread.

[Mike Nolan]

You can't always trust the Internet on food issues, especially food safety, but the USDA guidelines tend to be on the really conservative side, so as sources they tend to balance out. One thing about having bread dough in the fridge, if it goes bad it's usually pretty obvious. But people have been keeping sourdough starters in their refrigerators for decades and I've never heard of anyone dying from sourdough food poisoning. (One of the bacteria strains that is likely to grow in bread dough is Clostridium perfringens, often cited as one of the leading causes of food poisoning but which is also the active leavening ingredient in salt-rising bread.)

Back when Peter Reinhart was working on his 'Artisan' bread book, I tested several of his recipes, including one where you made up a big batch of lean dough and took out just enough of it to make that day's bread. I think I made 2 baguettes a day for about 9 days, and it was interesting to see how the baked bread changed as the dough aged.

Around 20 years ago I was asked to talk to the sports journalism students at the University of Nebraska, as I have been running multiple online/email discussion groups on sports since 1991; it wound up being an extended session on just how trustworthy the Internet is. I said then, and it has certainly come true, especially over the last decade, that the Internet would be weaponized by various factions to promote their versions of 'truth'. The 1993 New Yorker cartoon with the caption "On the Internet, nobody knows you're a dog" was prescient.

[Mike Nolan]

The Internet says that bread dough can be kept in the refrigerator for up to two weeks, but I think that doesn't apply to doughs with egg in them, they will start to go bad after 3-4 days in my experience.

I find a lean dough will start to smell, look and bake like like sourdough by about day 6.

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