[RiversideLen]

Shrinkflation has hit the olive oil industry. My last previous purchase was a one liter bottle, today's purchase has shrunk to 750 ml, that's a reduction of 250 ml. Did the price go down to reflect the new size? Nope, I'm pretty sure it's higher ($15.49) than the old price.

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[RiversideLen]

I had chicken vegetable soup and a cheeseburger.

[RiversideLen]

I build my pizza on parchment paper. That makes it easy to slide onto the peel. Then I wiggle the entire thing (with the parchment) onto the baking stone. I set a timer for 3 minutes. After 3 minutes I slide the peel under the pizza to hold it in place and used a gloved hand to pull out the parchment. The pizza finishes directly on the stone. This procedure works best with a steel peel.

[RiversideLen]

I had some leftover pork roast that I pulled from the freezer, rice and brussels sprouts.

That's a nice looking pizza, Mike.

[RiversideLen]

Thanks, everyone! Joan, you can have a slice but you better hurry.

BA, I have occasionally par cooked the apples too. I saw an Alton Brown episode where he did that in order to prevent the top crust from doming.

That's a good idea about having a pie thread.

Today I'm making a batch of semolina/rye/wheat rolls.

[RiversideLen]

It's out of the oven. I'm glad I baked it on a sheet pan.

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[RiversideLen]

I am making an apple pie, it is in the oven right now and the house smells devine!

There are some Martha Stewart holiday videos streaming on FreeVee (I think also Amazon Prime as FreeVee will be shut down and the content is moving over to Amazon). One of them concerns pies, one being an apple pie. I took some advice from her. I let the apples macerate and then poured the juice into a saucier. I previously boiled down a cup of apple cider to a little less than a 1/4 cup and added the juices from the apples to it. That was about 3/4 liquid total. Then I added a 1/4 flour to it and whisked it over medium heat until it was smooth and thickened, then added it to the apples. I made a lattice top and brushed it with milk (I think that's a Jenny Can Cook tip, Martha uses an egg wash) and sprinkled it with maple sugar.

I used 2 pounds of Gala apples, which seems to be the right amount for my pie plate and used store bought refrigerated pie dough (the Amazon brand), the kind that you roll out. Seasoned with cinnamon, a touch of fresh grated nutmeg and allspice. Used a half cup of sugar. I left the skins on the apples.

I plan to post another pic when it is done.

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[RiversideLen]

I had a late lunch (burger) so I just had chicken veg soup for dinner.

[RiversideLen]

Thanks, Joan, BA, ItalianCook!

[RiversideLen]

Mike, I haven't. I've seen a few youtube videos on it, I might try it sometime.

[RiversideLen]

Joan, those cakes look good!

Great looking pies, Mike!

I've been thinking about making a pie, maybe soon.

Today I made a batch of semolina/rye/wheat rolls.

I made a variety pack. I wanted to make more of the basket weave, but that requires 6 thin strands of dough and I didn't feel like putting in the effort.

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[RiversideLen]

That's so cool, Joan! I'm sorry to say I missed it.

[RiversideLen]

I bought a rotisserie chicken. I made mashed potatoes, broccoli and carrots.

[RiversideLen]

I made a pizza with leftover sliced stuffed pepper. I was bouncing around the KA site, looking at pizza recipes and found one that uses beer. So I made my usual dough (equal parts of semolina, whole wheat and bread flours) but used beer instead of water. Didn't notice any difference.

[RiversideLen]

Skeptic, I'm pretty sure you can use milk in whatever your usual pizza dough you like. It will change the texture, will be softer and more tender. Sometimes when I make my burger/sandwich buns, which use milk, I set aside some dough and make a pizza with it. It comes out fine.

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