Ann_T

Today's bake.

That boule is so pretty. Love your scoring and the beautiful golden colour. @JoNorvelleWalker, the coarser rye is closer to the stone ground rye that I get from a local source and it is the rye I use to feed my sourdough starter.

Pizza for breakfast. I saved Matt some dough from Monday's bread dough for him to make a pizza. But then he didn't make it, so it went into the fridge (After the dough had fully risen). He took it out of the fridge yesterday and was going to make pizza last night but he didn't feel good so the dough went back again into the fridge. So he took the dough out of the fridge again this morning and let it warm up again and we baked his pizza finally. Dressed and ready for the stone on the grill. Rim shot. Turned out great considering the dough had been somewhat abused.

Not that is the ultimate crab cake. When all your husband wants for dinner is your bread toasted.............

I hadn't baked bread in two weeks so we were out. Mixed up a biga Sunday night just before going to bed. It had more than doubled in 6 hours. Added it to a batch of dough in the morning. Same day bake. 70% hydration. Sliced this morning.

I had some buttermilk to use up so I made buttermilk popcorn chicken for dinner last night. Served with homemade double fried fries. Shared platter watching the Raptor's game.

@Duvel, I have to disagree with you on this. Or at least tell you that my experience is different. For years, (20) I used a Magic Mill (same as the Ankarsrum) do do all my mixing. I only started to use the stretch and fold method in 2014. I went back and looked at the albums of the breads I made over the years from when I first started to take photos, 2004 to 2013 and I don't see much difference in them. The crumb and the shine are pretty much the same. Some examples. August 2013 2007 My first sourdough August 2007 2010 I actually enjoy the process of making the dough by hand. BUT, I already know that there will come a point when my hands aren't going to like this method and when that happens I'm happy to know that I can go back to using the Magic Mill and still be happy with my breads.

Buttermilk Scones with homemade Plum Jam and a brown-butter glaze. The jam was a gift from a friend.

Beautiful crumb.

@JoNorvelleWalker, you can find the recipe here: http://www.thibeaultstable.com/2019/02/green-peppercorn-steak.html

@JoNorvelleWalker, I'm going to assume that since you ordered from Penzeys that you ordered the dried version. So much better than the ones sold in brine. I don't like the flavour that the brined green peppercorns impart. I can't always find dried locally so I order them from a spicy company in Alberta.

Tonight's dinner. Green peppercorn steak. We were eating within an hour after I got home from work. Would have been sooner but I wanted to roast some potatoes in the CSO.

@Nicolai, I feel for you. The last place i want to go is to a vegetarian restaurant.

I wasn't hungry so I made Moe something that I knew he would like more than me. Mexican Grilled Shrimp Cocktail. I love local spot prawns but have never cared much for shrimp.

@blue_dolphin, Thank you for including the link to the recipe. This is something that Moe would love. Looks delicious. @CantCookStillTry, Thank you. I showed your comment to Moe. 😁 Buttermilk Biscuits this morning. Often I use heavy cream to make my biscuits because I usually can't find full fat buttermilk. Local grocery stores seem to only have the 1%. But yesterday I found the 3.25% so today's biscuits were buttermilk. Served with last night's dinner this morning for breakfast. We never got around to eating it last night. Chicken in a mushroom cream sauce with mashed potatoes.

OH MY!!!!!

@robirdstx, best photo of a baked potato. Moe had asked for a salad for dinner. So I stopped on my way to work and picked up some shrimp and made him an Avocado and Shrimp salad for dinner. Found @Okanagancook,s instructions on how to cook shrimp in the steam oven. And blueberry pie for dessert.

Thanks @Okanagancook. This was just what i was looking for. I have some Argentina frozen shrimp that I wanted to steam tonight and a quick search brought up your post.

@Smithy, The person that I bought it from had never baked in it. Only used it to take pies to potlucks. I looked on line and found a number of different versions of the same thing, called both pie plates and pie servers. Couldn't find a picture where someone actually baked in it. Most of the pictures referred to it as vintage. No idea if it is old or new. But it is made in Portugal. Anyway, I figured since I only paid $5.00 for it, I really had nothing to lose if the pie plate broke in the oven. Warned Moe that it would either work or I would be throwing out a pie. Thankfully it worked. ETA: No, I did not cover the pie with the lid while it was baking. I'm pretty sure it is only meant as decoration.

Thanks @kayb. Blueberry Pie, just out of the oven. Bought a pie plate/server from someone who advertised it on a local "New/Used repurposed furniture and household items facebook page" for the big sum of $5.00. Couldn't resist it.

Blueberry Pie ready for the oven. Baking as I type.

Today's Breakfast. Beef Dip Sandwich. Thinly sliced leftover roast from Monday on a homemade baguette with double fried french fries.

@blue_dolphin, great photo. I can almost taste it. AND, the perfect plate to show off your breakfast.

There was a discussion this morning on another group I enjoy, about biscuits and the right flour to use. Some seem to think that you can only make a good biscuit if you use White Lily flour. Or some other low protein flour. Over the years I have used a variety of different flours with different levels of protein. I've never had a problem with baking a nice flaky biscuit regardless of what flour I use. I mentioned the biscuit discussion to Moe and it gave him a craving so I baked him bacon and cheddar biscuits for breakfast. The biscuits were light and flaky AND I made a point of using high protein flour. The same flour I make all my breads with. I believe the secret to making biscuits is being quick and not over handling the dough.

I want this. Roasted a small Sterling Silver top sirloin roast. An excuse to make mashed potatoes and Yorkshire pudding.