Ann_T

Kerry, my favourite sound. Love when the bread "talks". Beautiful loaf. I just started a batch of the overnight white and will bake before going to work in the morning.

Nickrey, Usually Sous Vide meats do not appeal to me. Something about the texture "looks" off to me. But your rack of lamb looks just perfect. Mouthwatering. Dejah, your chicken looks so good. And that Steelhead trout, wow, great seasoning. Bruce, another one of your meals I would love to eat. Chicken Fried Rice Roast Pork Sirloin With roasted Brussels Sprouts finished with a dusting of grated Parmesan.

Baselerd, your photos are spectacular. Homemade bread and pasta (fettucce Ricce 2) with Bolognese Sauce.

Anna, could you not just use the remaining levain to start another batch of dough? That was what I did when I had my sour dough starter. I never threw anything out. I made the Saturday White Bread again. I wanted to make a couple of smaller loaves like you did, but I only had one small cast iron pot, so I tried something else. I divided the dough in half, and shaped one large loaf, and then I divided the other half into four smaller rounds and placed them together in a bowl lined with a flour dusted tea towel. Baked in a large cast iron dutch oven. Looked like one loaf but when cooled, split easily into four smaller loaves. The recipe calls for 720g water, but I use 820g.

Peeled, scooped out with a melon baller and then cooked in a skillet in a little olive oil and butter. And I use Russet potatoes. Great idea to add the balls to a pot pie. I usually just add cubes. I'm stealing your idea. Thank you. ~Ann

Sterling Silver Beef Tenderloin - Green Peppercorn Sauce.

Anna, both loaves are beauties. Love the second one with the bigger holes. I like your idea of making smaller loaves. I have two smaller cast iron pots that will be perfect.

Robirdstx, beautiful grill marks on your lamb chops. David, Love the glisten on your baby back ribs. They look delcious. Anna, I love bean sprouts but have never thought about serving them for breakfast. I need to cook them more often. Inspired by Unpopular Poet, I made Maximum Flavour's Beef Short Ribs, using prime rib bones. Escargot another night.

WOW!!!

Robirdstx, I love the idea of your Parmesan Crusted Chicken breast in garlic sauce. Chris, I need to try that short rib recipe. I've only ever braised them. Norm, your chicken pie looks delicious. The perfect comfort food. Bruce, I wondered where you were. Always enjoy pictures of your meals. Ashen, my mouth is watering for your beef and polenta and it isn't yet 5:30 here on the west coast. I boned and stuffed a whole chicken for dinner last night. Traditional style bread/cornbread stuffing.

I've always thought of popovers and Yorkshire puddings as basically the same. The only difference was the addition of a little melted butter to the batter for popovers. If I want popovers for breakfast I just use the same recipe that I use for Yorkshire PUdding. One cup flour, one cup milk, three eggs and salt. 8th of a inch of drippings or fat in the bottom of each cup, heated until smoking hot. Pour in the batter and bake about 25 minutes at 450°F.

I do mine almost the same way as GFweb, but I rub the chicken breasts with fresh garlic, grated on a microplane. And I only use fresh bread crumbs (Not a fan of panko) with the addition of grated parmesan.

Wow Anna, your bread is more than picture worthy. Perfect!!!!

I agree with Janeer. I always do it in the oven at 500°F or on the grill over indirect high heat. I take it off the heat when the temperature is between 115°F and 120°F. And let it rest. We do prefer to beef on the rare side though.

The same bread dough makes a great pizza crust.

Robirdstx, Looks good. Those are my three favourite toppings.

Liuzhou, Thank you. Ann -- those pizzas are absolutely beautiful - if you don't mind my asking -- what did you use to bake them? Based on the charring, I would assume some sort of outdoor oven at high temp...Really, really beautiful. Unpopular Poet,Thank you. I followed the instructions on baking pizza from the cookbook - Flour Water Salt Yeast. Instead of my stone being near the bottom of the oven, I moved it to the top. Preheated to 550°F for an hour, and then just before sliding the pizza on to the stone, I turned on the broiler for five minutes to boost the surface temperature. Switched back to 550°F, slide in the pizza and baked for five minutes. Turned the oven to broil and baked another two minutes. I wish I had known about this method before. My favourite pizzeria is in Victoria and the pizzas are baked in a wood burning oven. Last night's pizzas were very close, in looks and in taste. All they were missing was that wonderful wood oven flavour. ~Ann

Robirdstx, you elevated the dish. The pork looks beautiful on the bed of peas. I baked a couple of pizzas for dinner. One plain And one topped with homemade Italian sausage and black olives. I was really happy with the crust. I used the Saturday White Bread recipe from Flour Water Salt Yeast, but increasing the water from 720g to 820g. ~Ann

Thanks Liuzhou, thanks Scubadoo. Anna, your shrimp and zucchini looks delicious. Glenn, great photo. The colours are amazing. I imagine it tastes as good as it looks. Chris, beautiful salad. Something that my husband would love. A few of our meals so far this year. Spicy Beef Tenderloin in a black bean sauce. Presalted a little Sterling Silver Prime Rib on Saturday and roasted it on Monday. I had a craving for a Mexican dinner last night. Put a pot of black beans on to simmer earlier in the day. Poached chicken breasts and made an enchiladas sauce. Chicken Enchiladas with homemade corn tortillas. Breakfast - Chilaquiles - with black beans and scrambled eggs.

Thanks Anna. I was really happy with the way this bread turned out. Oh, and it makes great toast.

Steve, I like your Christmas tradition. It has been awhile since I baked croissants. Baked bread yesterday using the "Flour Water Salt Yeast - The Saturday White Bread" recipe. The recipe makes two large round loaves.

Moe's breakfast Saturday. Local farm fresh eggs - Bonus - double yolkers. I basted the eggs with butter and bacon fat.

Dinner last night was pork tenderloin seasoned with salt, pepper, garlic and fresh rosemary. and wrapped in prosciutto. The meat was seasoned and wrapped in the morning and roasted when I got home from work. Served with steamed and buttered vegetables and roasted potatoes.

[Moderator note: This topic continues the discussion here: Breakfast! 2013] First breakfast of the New Year - Fried Potato, Bacon, Green Onion and Cheddar Omelet. Today's Breakfast Leftover Ham and Biscuits Moe had his topped with a fried egg.

40 Year Tradition...... New Year's Eve Lobster - par boiled and then finished on the grill. Served with Champagne.