Ann_T

No, I don't. And yes they do. I have two different brands on hand and both had different amounts of sodium. Neither what would be considered low sodium. But I reduced the amount and I diluted with no salt chicken broth. The new way of life is a low sodium diet not a No sodium diet and I am keeping track of the number of mg of sodium in each meal and daily limit. So far we are coming in under the recommended amount. As long as you read labels and are conscious of salt content it is easy to make the adjustments.

We were having halibut tonight and I went looking for a recipe that sounded good and I could make with "lower sodium". Found a recipe for halibut with a red curry coconut milk sauce with mushrooms and zucchini. Not something I would have normally have done with halibut. But it was very good.

Baked 8 small Sourdough rolls last night, just before bed. Moe had a Prime Rib beef dip sandwich for breakfast.

Roasted a small Sterling Silver prime rib roast for dinner last night. With all our traditional sides, including a couple of carrots just for Moe.

Burgers for dinner last night. Low salt and I found low salt potato chips. Moe loves potato chips and these actually weren't that bad. Just 115mg of sodium in 50gs of potato chips (approximate 25).

Just your regular yellow mustard. I use French's yellow mustard. You could probably experiment. But this recipe tastes almost identical to the original TBQ sauce. Also, the recipe said it that it didn't need to be refrigerated, but I've always kept it in the fridge and it lasts for a very long time refrigerated. I can't imagine leaving it out on the counter.

@rotuts,The sauce is from the Tunnel BBQ Restaurant that was open in Windsor, Ontario from 1941 and closed in 2014. Moe introduced to me this restaurant when we first got together . It was and is the only BBQ sauce that I have ever liked. Thankfully, the Windsor Star posted a copy cat recipe more than 20 years ago and it tastes so much like the original that I have been making it ever since. Great dipping sauce for ribs and chicken. The recipe is simple and takes less than five minutes to make. If you want to give it a try here is the link to a post on the blog. https://thibeaultstable.com/2022/06/29/tbq-sauce/

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: