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Comment by Michael Penn on April 22, 2016 at 6:14am

In my lifetime I've done a lot of things just for the halibut. So did Moe Howard.

Comment by Plinius on April 21, 2016 at 11:58pm

Sounds good Qiana! I had some very busy days and a migraine day on top so we ate what was left in the almost empty larder: lentils and onions with bell peppers and sardines. Wasn't bad.

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 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 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. 

Comment by The Flying Atheist on April 9, 2016 at 2:15pm

Last night's dinner.  Wine-simmered pork with toasted walnuts, sriracha rice with cranberries and cherries, asparagus, and zucchini with olive oil, vinegar, pepper and basil.

The red wine turned the dish brown, but the meat was tender and white inside.  Quite tasty.  The recipe called for red wine but I think I'll try white next time.  

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