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I was at a Farmer's market the other day and purchased a couple of Kouign Ammans made with sourdough. For a laugh, I asked if they were selling starter. The nice lady said "free with a purchase" and handed me a container with about 1/4 cup of starter. I would like to increase the volume of the starter. I know that i have to replace whatever I use with 50% each of water and flour but I would like to increase the volume at hand. Do I just feed it with, say, 2 tablespoons each of flour and water (or more) sit it on the counter and when it is ready stick it back in the fridge for future use?

this is a good ref: https://www.kidney.org/kidney-topics/hemodialysis-and-your-diet you want quality protein , and pay very close attention to the potassium and then the sodium., and phosphorus . herbs and spices should be just herbs and spices w no add-ins . if you are in touch w a dietitian that covers renal patients , run your Rx by them . dietitians can be very helpful in these cases.

Google ‘renal diet,’ it’s generally low protein, low salt low potassium

Yes on the too much icing. Not too difficult to remove. Yes on pumpkin in the fall. Yes on pecan!

You are a good sister. all best to your brother and his wife.

@Dr. Teeth you have a second propane jug , standing by , now ?

Made a round of Oklahoma smash burgers last night. Failed to take pictures due to chaos caused by an empty propane tank. Will say, whatever else the Blackstone cannot cannot do, it churns out Smashburgers. No problem making dinner for 9. Having played with it I have maybe 2 comments: it’s difficult to visually confirm the flame is on/see how high it is and it’s underpowered, particularly compared to a commercial flat top

Wondering is any member on dialysis? My 88 year old brother just started last week. My 87 year old s-i-l is recovering from a heart attack. I am trying to take over some of the cooking for them. I have various pamphlets and notes from dietician, but any input would be appreciated.

No question , Pecan is Best. they do use too much icing , but that can be dealt with. Did they have a pumpkin , around Halloween ? or has the heat boiled my brain ? Pecan . Period ..

I admire your courage. I took more flak for championing the Kringle on this thread than I have for almost anything else I’ve posted (exceptions - my condemnation of wooded spoons in favor of fiberglass and my failure to take seriously a discussion with Sam Kingsley about banning wrap sandwiches) Know that some of us stand with you on the whole Kringle thing. Although I think almond, cheese and raspberry cheese are all a smidge better than pecan.

My grands call this Brandon French Toast: It's grilled cheese, dipped in egg then fried. Served with maple syrup.

@gfweb, from what I've read, she probably was. I liked how a lot of the "tributes" didn't sugar coat and I got the impression she butted heads with people at times, but her friends always knew where they stood.

I had poached a chicken for my brother, who just started dialysis. He had the ginger, scallion, sesame oil dip but missed the salt..."=( The poaching broth was amazing, with just ginger and scallions. I used some to cook the rice that we had for supper. To make it a quick supper for us, I opened a can of fried dace, and stir-fried some Shanghai Bok Choy wit a few shrimp. Fish again last night: Blackened Manitoba pickerel, homemade perogies by a friend, peas, and Cavendish sweet potato fries (hubby's request) Picked up Guy Fieri's Chipotle sauce for the fries.

@neely your dinner look delicious . that Guinness looks a little ' light ' Im not a fan , but I thought G was much darker. at least it seemed to be to be , the last time I was in Ireland. There is some fine eating in Ireland these days I hear , way back when , not so much.

Last Saturday I went to children’s football with my older grandsons and after we had breakfast/brunch at a cafe. My Okonomiyaki with cabbage, fried egg and smoked salmon with two sauces. A breakfast bowl with poached egg The children had grilled cheese on toast while also sharing our meals. The 3 year old said ‘“I like Okonomiyaki” pronouncing it perfectly. Proud grandparent story but it is breakfast cooking related.

Yeah same, I've finally found a decent place near me that doesn't charge ridiculous prices (Hi Domino's you utter *&^£#×s)

Don’t know anything about the oven I’m afraid but Tom Kerridge is great. I’ve got several of his books and everything I’ve ever done from them turns out well - Ottolenghi and Vivien Howard are the only other two that come to mind for almost guaranteed success for me. We got my mum and dad a lunch at the hand and flowers for a present last year and t hey absolutely loved it. Can’t believe I’ve not managed to get there myself.

You all are killing me with these pizzas!! I might need take-out tonight.

海鲜炒米粉 (hǎi xiān chǎo mǐ fěn), seafood fried rice noodles.

In Ireland, the food in general was very different to what we had been eating in Provence… naturally!!. Lots of fresh seafood presented in a more ‘normal / ordinary’ way. Salmon and salad with mashed potato! Seafood platter And a Guinness of course

Made this some time ago. Maple syrup caramel, pecan "duja" with some phyllo dough crunch and sea salt

I'd devour it and ask for seconds, but that's a gorgeous focaccia if you ask me (you shouldn't ask me)

Copying @Duvel’s pizza and movie night with this puttanesca pan pizza with tomatoes, onions, anchovies, and olives from Pizza Night by Alexandra Stafford. On the relatively small screen will be the recent Marcella documentary. It will air on PBS on JULY 11, 2025 as part of the "American Masters" series and will be available in their streaming services as well.

Tonkatsu pork (with sloppy saucing) and sweet potato fries with a zesty bbq aioli.

It seems like chilli peppers in general like lots of light and are heavy nutrient feeders Chilli peppers are my most successful balcony crop (in a very short list). My success I put down to fortuitously having a generous supply of sunlight on my east facing balcony. (And yes the same feeding regimen of bloom nutrient.) I stick to local cultivars such as 'facing heaven'.