I made buns from my go-to recipe this morning, dividing the dough into 16 mostly equal pieces. I do an okay job with the division if it ends up with 2, 4, 8, or 16. My eye is pretty good dividing by two. The odd numbers are more difficult. I can divide half-loaves by 3 to end with 6 buns, and each of those by 2 to get 12. Getting to 10 is hit and miss, cutting halfs into 5 pieces is easy enough, don’t get me wrong, but five equal pieces is another thing entirely.Anyway, they were not quite slider sized, but close enough. Here they are with smoked brisket – sliced and doused with orange habanero sauce. Yum!
My first batch of slider buns is dwindling to just a few now. Today I stuffed a couple with roast pork and served them with a small dipping bowl of that sweet habanero sauce. One of the local stores had ten pound sacks of potatoes on sale, I bought a bag and ran them through my french* fry cutter. This time I culled the pieces with a lot of skin and those are the ones shown here. They taste good despite the occasional sliver that’s overcooked – and they don’t look that bad!
* On a whim today, I asked Google if the french in french fries needed a capital and found some controversy, because grammar. I did run across this:
Is the French in French fries capitalized? — Most proper nouns or adjectives are capitalized when they occur in a food name: Boston brown bread, Russian dressing, Swiss cheese, Waldorf salad. Lowercase is used, however, when the food does not depend on the proper noun or adjective for its meaning: french fries, graham crackers, manhattan cocktail.