[Mike Nolan]

I see hand dough recipes that use pate brisee, so it might depend on the recipe you used. With a hand pie, you wind up with a higher ratio of dough-to-filling than you do with a double-crust pie. Is it a dough you'd enjoy eating? Rolling a little sugar into the crust or using a glaze might help.

[Mike Nolan]

We had mac and cheese today instead of yesterday.

[Mike Nolan]

I think there has to be a lot of rye in the dough (at least 50% of the flour) before there's much benefit to letting it age beyond the point where it is cool. 100% rye breads are more likely to call for a 24 hour wait.

[Mike Nolan]

I've been building my sourdough starter up to get ready for another batch of cracker dough, probably tomorrow. This time I plan to roll them out to 1mm.

[Mike Nolan]

We had waffles tonight, with the apple scrap jelly that didn't gel as syrup. Pretty good.

[Mike Nolan]

I can't find much on Sweet Emma, other than it being a Fuji-like apple.

[Mike Nolan]

My mother used to save the end slices of store bread for making croutons.

[Mike Nolan]

Fresh baked bread really should be allowed to cool so that it fully sets, but it just smells and tastes SO good when it's still warm!

It's funny, my wife and I will fight over who gets the heel of a freshly baked loaf of bread to eat warm, but once the bread is cool the other heel is the last part that gets eaten.

I think that's why we love epis de bles so much, each segment is like another warm heel.

[Mike Nolan]

Around here homeowner can only legally take trapped animals 200 yards away before releasing them, as if that's going to stop them from coming back. Licensed trappers have other options.

[Mike Nolan]

Tonight's pot roast was good, but not as good as the one two weeks ago, this was a leaner piece of meat, and having less fat made a big difference. (It is nearly impossible to find bone-in 7 bone roasts anymore.)

[Mike Nolan]

I think the golf course groundskeeper is in Caddyshack.

[Mike Nolan]

A good cartoon on gardening in the WSJ:

https://www.wsj.com/articles/pepper-and-salt-6288d4a7?st=y4ylcxbhvzb1kof&reflink=desktopwebshare_permalink

[Mike Nolan]

There are many rye breads that need to mature for several hours for all the starches to gel properly. Some need 24 hours or longer.

[Mike Nolan]

Yeah, that's a bit pricey, but King Arthur flours have never been the cheapest alternatives, especially their specialty flours.

The perennial wheat breeding project is interesting, but I think they've got a lot more work to do.

[Mike Nolan]

We had takeout pizza and salad for supper.

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