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Food!

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Latest Activity: 18 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Nov 24. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel Wachenheim. Last reply by The Flying Atheist Oct 6. 1 Reply

A Map Of Where Your Food Originated May Surprise You

Started by Joan Denoo. Last reply by Daniel Wachenheim Oct 5. 4 Replies

Chicken stock

Started by Joan Denoo Sep 28. 0 Replies

Timers

Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

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Comment by Joan Denoo on April 11, 2016 at 2:48am

Ruth, I started making sourdough when I lived near Kenai, Alaska from a homesteader. She gave me a start that was decades old; she also taught me how to use potato water to begin the process. 

Emeril Lagasse has a Potato water sourdough starter

King Arthur's Flour Co has a good Sourdough Baking Guide;  

I love making bread, hwever, it i not a hobby for those who work all day, or who have other responsibilities. It is restful and kind of like playing with mud pies as a kid.  

BAKING WITH SOURDOUGH

Emeril Lagasse

Comment by Joan Denoo on April 11, 2016 at 12:23am

Carl, you seem to have a pallet for delicious food combinations! I'd love to be your sous-chef in your kitchen. I have some dried cranberries and cherries in my pantry; rice and your recipe for tomorrow night.  

Do you have a favorite white wine to cook with chicken or pork?? I keep a bottle of dry vermouth because it "keeps" and I can no longer drink alcoholic beverages. I also have sake, a dry white wine, and mirin, a sweet white wine, for cooking Asian dishes. 

Comment by Joan Denoo on April 11, 2016 at 12:05am

Daniel, I used potato water to get the starter brewing, then I use potato water if I have any. When I make mashed potatoes, I save the cooking water and freeze it to use later in making the sourdough bread. If I don't have any, I use tap water. I like sour bread, as I like sauerbraten; I prefer vinegar and oil salad dressing and unsweetened lemonade. Not everyone likes the bitter tastes that I do.  

I thought of an outdoor bread baking oven today as I played with the dough. That would be a treat, indeed. We have lots of firewood, mostly pine, fir, and larch. I don't know the pros and cons of these woods. It will be easy to discover the kinds of woods that do the best baking job. 

It sounds as though you no longer have a side burner on your grill. Did you not design one for your most recent kitchen remodel? 

Larry usually has the sriracha on the dining room table for all his meals. That, and Frank's hot sauce. He eats jalapenos from the jar without blinking an eye. Cary likes hot food as well. I am enjoying some picante flavors more now than when I was younger. 

Your sourdough bread looks outstanding. 

I can see you now, in your sunroom, Baigou and Charlie by your side, Ning joining you in munching that beautiful loaf of sourdough bread, and you loving retirement. 

Comment by Ruth Anthony-Gardner on April 10, 2016 at 9:59pm

Your bread looks yummy, Daniel. I didn't know about freezing yeast and reviving it with potato water, Joan. I just always pay for a new envelope for every loaf.

Comment by The Flying Atheist on April 10, 2016 at 9:43pm

Joan, I used dried cranberries and cherries and cooked them along with the rice.  To be honest, I haven't had sriracha sauce before.  I saw it at the store and purchased it on a whim last week.  I know it's quite popular right now.  The ingredients of my rice dish were my own concoction thought up at the last moment. 

Daniel, your home must smell so wonderful with all the bread you bake.  The sourdough loaf looks great.  It's one of my favorite breads...that and rye.  

Comment by Daniel Wachenheim on April 10, 2016 at 8:33pm

The sourdough bread came out great!  I don't know if I like it better than yeast risen bread.  Takes much more time to make, mostly waiting and checking.  Still, quite the tasty treat.

Now I have 3 kinds of bread I like to make.  Whole wheat, King Arthur recipe, White yeast bread, and white sourdough.

Comment by Daniel Wachenheim on April 9, 2016 at 9:01pm
Joan, do use potato water for the bread, or just the starter? I read about potato water for starter, and I've read about it for bagels. Maybe it would make a more chewy bread.

I was thinking about making an outdoor wood burning oven. I bet your handy family could do that. My grandparents and their parents all had summer kitchens. Maybe some grills would work for bread. I've seen that done for pizza.

When I redid the first kitchen, I had a grill with a side burner. Everything I ate used that system. It was nice cooking outdoors.

But keeping it simple for now. i will put together the sponge ingredients and let them ferment tonight as we sleep. Kind of exciting!

p.s. I often make deviled eggs or potato salad for Ning. I use sriracha in both. The deviled eggs turn out especially devilish, nice color too.
Comment by Joan Denoo on April 9, 2016 at 8:40pm

I made a batch of sourdough bread two days ago and it is gone. I used potato water to start my yeast growth. I fed my jar last night and this morning I had overflowed onto a plate. I didn't have time to make the bread and just let it set until this afternoon, and it had gone back to the level of this morning. So, I fed it again and hope to make bread tomorrow. 

The starter spent the winter in the freezer and it revived right back with a feed. This summer will probably be very hot and dry; I may put the starter back in the freezer and not bake during the heat of summer. 

Carl, your wine-simmered pork sounds scrumptious! Sriracha tastes good on so many things, with just the right amount of hot plus flavor. Were your cranberries and cherries dried and cooked with the rice? Your presentation looks so elegant. Just the thought of the combinations invites me to give it a try.  

Comment by Daniel Wachenheim on April 9, 2016 at 8:14pm
Some excellent sounding food going on here. Those home preserved herbs sound great!

I am trying sourdough again. I had done several-month-old starter in the fridge. I started with that and have gone through several additions of flour and water. Niw it's frothy and spongy and smells a little alcoholic. So tonight I will try putting together the dough and proof it overnight to make a loaf in the am. I'm intimidated by how complicated it seems, but not letting that stop me.
Comment by Joan Denoo on April 9, 2016 at 3:07pm

I fixed a potato soup for dinner with kale from the greenhouse added at the last minute. A green salad, also from the geodesic dome and an oil and vinegar dressing with some of last summer's herbs preserved from my Spokane garden. 

 

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