[RiversideLen]

This talk about cobbler and peach muffins has me salivating.

Yesterday I managed to make a batch of sandwich buns before the storm rolled in and took out my electricity.

[RiversideLen]

I almost guessed right but picked the wrong one.

[RiversideLen]

That storm rolled through here a little earlier, my power went out about 4:30 or so and remained out until just before 9 a.m. today. I'm glad it wasn't longer. Last night I went in the fridge to pull out dinner (leftovers) but otherwise kept it closed. I have a "weather station" that I use to monitor fridge and freezer temps. It has a sensor that sends the info wireless to a receiving unit and can accommodate up to 3 sensors. So I have one sensor in the fridge and one in each chest freezer. When the power came back on the fridge temp was in the 50's and I stuck an instant read in the milk and it registered about 52 degrees. Stuck the instant read in the ice cream, it was soft but not deformed, it registered somewhere in the low 20's and the ice cubes were in good shape so I'm not worried about anything that was in the fridge freezer. I will fast track many of the items that were in the fridge though. Both chest freezers (one in the basement and one on the main level) registered in the low 20's, almost identical. Since those temps were below freezing I am not worried about anything that is in them. My new freezer recovered it's temp much more quickly than the older freezer in the basement. I made sure my cell phone and external battery pack were fully charged. I was able to stream Netflix on the phone which made an otherwise boring evening tolerable.

[RiversideLen]

Yesterday I cooked some ground chicken, added some diced fresh tomato, onion and sweet red pepper, a little pasta sauce and called it Sloppy Joe and had a sandwich. Tonight I'm going to add the rest of the sauce from the jar and have it with pasta.

[RiversideLen]

It's not just red onions, it's all onions that came from that producer. Here's additional information about it, Onion Recall

[RiversideLen]

I made my usual sandwich buns today and will bake a pizza for dinner.

[RiversideLen]

Sorry for your loss, cwcdesign. These things are never easy to deal with but it must be even more stressful now.

[RiversideLen]

Not a subject I've given any thought to, but I guessed right.

[RiversideLen]

I guessed right.

[RiversideLen]

I baked a pizza with pesto as the sauce. Topped it with olives, red onion, sausage, mushroom and red bell pepper.

[RiversideLen]

I made pesto to use on a pizza. I have a boatload of basil and wanted to find some use for it.

[RiversideLen]

I had the lid closed the entire time except to rotate it. Next time I think I won't rotate it.

[RiversideLen]

I guessed and got it.

[RiversideLen]

The night before I made the dough in my food processor using 50 grams each of semolina and whole wheat and 125 grams of KA AP, a tsp of sugar, 1/2 tsp of yeast (I could have cut that in half) 1/4 tsp of salt and 150 grams of ice water and a scant tbsp of olive oil. The dough was slightly sticky and very easy to work with. The next day I preheated my grill with coals in the highest position. I stretched the dough out by hand, absolutely no snap back, on an oil pizza pan. Sauced it, then put parm and mozzarella on it and took it to the grill. I rotated the pan every 4 minutes and about 8 minutes in I could smell some burn so I checked the bottom crust, and it was burning some. Then I lowered the coals one notch and continued for 4 more minutes for a total of 12 minutes on the grill.

I took the pizza inside and not satisfied with the top I placed it under the broiler for a minute or two.

As you can see, the top crust remained pale but it was done and had a little crunch to it. The topping was not quite as dark as the pic shows. I sliced wedges and examined the bottom, there was moderate burning. I have a tolerance for some burn so I ate some. It tasted good.

What I have learned, I need to have the coals to a lower position or use an indirect heat method. If I do this again I will lower the coals 2 notches and see how that works.

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[RiversideLen]

As long as their flour products remain the same, I'm OK with it.

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