Ann_T

Baked a sourdough round last night. Out of the oven around 9:00 PM. Sliced this morning and made Moe a steak sandwich for breakfast. Topped with a little mayo mixed with TBQ sauce.

If the dreaded ketchup wasn't one of the ingredients in my favourite TBQ sauce, there wouldn't be a bottle in the house. 😀

Made Moe French Toast for breakfast. He had his with maple syrup. And I had mine the way I like it. With butter and salt and pepper.

It is bad enough that you are still in pain and suffering, but you shouldn't have to suffer through a meal like that. The ketchup and the mayo would have met the same fate here as well.

I don't. I couldn't ever see the difference whether I did it or not. Maybe @Ann_T has a different experience? I agree with Kim, I never noticed a difference. And since I don't care for vinegar, and I admit it might be just my imagination, but I can taste the vinegar.

Day off and I didn't feel like going out so I pulled oxtails out of the freezer for last night's dinner. I had everything I needed to make one of my favourite dishes. The oxtails are browned and then braised om a wine sauce. (wine, beef broth (salt free) onions, celery, garlic, bay leaf, black pepper, a squirt of tomato paste, and fresh rosemary) Served with mashed potatoes and buttered peas. This was another low salt dinner.

Thanks Kim. Yes, I bring the water to a boil, turn it down to a low simmer, break the egg into a small cup, give the water a swirl and slip the egg into the water. Swirl again, moving the first egg over and slip the second egg in.

Last night's dinner. Chicken Perigord. A dish I have been making since 1989. A mushroom duxelles is stuffed under the skin of boneless chicken breasts. It is also a wonderful dinner party dish because the chicken breasts can be boned and stuffed in advance and cooked just before serving. Source: Lucy Waverman - Seasonal Canadian Cookbook.

The little beef roast that keeps on giving. Moe had a beef dip sandwich for breakfast. On a mini baguette.

Last night's dinner. Grilled spot prawns with linguine, garlic and lemon and rapini.

I think that 90% of the time when Moe requests a roast beef dinner he is actually thinking about the leftovers and his breakfast the next day. One of his favourite breakfasts is scrambled eggs and roast beef and gravy. One of the Italian restaurants in the Sault, back 25 years ago, served a buffet on Sundays and along with Italian items, there was always a hip of beef with Yorkshire pudding, gravy etc and he would have it with scrambled eggs.

I love this picture. Especially all of the garlic hanging. Simple roast beef dinner on a worknight. I skipped the Yorkshire puddings this time.

Halibut pan roasted and finished in the oven. Served over rappini with roasted potatoes and a little beurre blanc sauce.

My favourite scrambled eggs is with tomatoes. Moe's breakfast. Poached eggs on toasted baguette.

Matt saw your picture and really likes the idea of your blueberry lemon sourdough loaf. I baked another batch of mini baguette/sandwich size this morning. The dough had been in the fridge since Tuesday morning. It was also started with a pate fermentee and I had reduced the additional salt in half of what I normally use for a 1000g batch. The dough rose in the fridge and was hitting the top of the lid of a 6L container. I was thinking of taking it out last night and leaving it on the counter until 3 or 4 this morning. But that wasn't going to work. So I just pushed it down a little in the container and left it until just after 3:30 this morning. Divided and preshaped at 4:00 and finished shaping before 4:30. Bread was out of the oven by 6:30AM. I'm thinking that the pate fermentee is what is making the dough more active. So next batch, I might either skip the addition of yeast to the new batch or just give it a pinch and see what happens.

Split one of yesterday's mini sandwich baguettes and made Moe a tuna sandwich for breakfast this morning. Still getting tomatoes from our garden.

Stir fry for dinner last night.

Another batch started with a pate fermentee and left in the fridge for a 48 hour cold fermentation. Taken out around 4:00 AM this morning. Because the dough had already risen in the fridge and was at the top of the 6L container, I divided and shaped right out of the fridge. Left to proof and baked mini baguette sandwich size buns. Edited to add:

@Katie Meadow, I agree. I have always in the past seasoned while cooking, but since we started on this reduced sodium way of eating, I use salt as a finishing touch. It is more noticeable that way. And you need much less. Moe so far seems to be adjusting well. Better than me.

I would love these for breakfast. Last night's dinner. Grilled chicken breast with a side of Linguine in a tomato basil cream sauce.

It is recommended along with salt to also avoid foods with MSG.

I'm trying to find options without MSG.

I added a gram of yeast to the 1000g batch. In that video you linked to, he actually used a lot of yeast in a very small batch of dough. I think it was 3g in just 250g of flour. That would be the equivalent to 12g in 1000 grams of flour. I typically use 1 to 2 grams in 1000g of flour.

It definitely is.

@rotuts, I'm always skeptical of health claims. But if it adds a "salt" taste , to enhance a dish, I'll be happy. Although I must say, I'm not holding out a lot of hope.