Hey Grandpa, What's for Supper? Part 2

[pennyJo1960]

Decided to do them as Salisbury steak mashed potato still carrots

 

[BReeder!]

Breakfast for dinner today. I made French toast, bacon, sausage patties and fried eggs. No veggies... Oops!

 

[pennyJo1960]

Eggs the veggie at least my chickens eat veggies

 

[sourland]

Last night we got daring and got take out from Long Horn steakhouse. I'm thinking that's going to be the last for take out. State is now at 22,255 positive cases, 355 deaths, and 117 positive cases in my county. It's just not worth taking chances. Tonight I will make chicken parmesan and penne pasta and warm up some sourdough bread.

 

[BReeder!]

Last night we got daring and got take out from Long Horn steakhouse. I'm thinking that's going to be the last for take out. State is now at 22,255 positive cases, 355 deaths, and 117 positive cases in my county. It's just not worth taking chances. Tonight I will make chicken parmesan and penne pasta and warm up some sourdough bread.

Do you make the sour dough? I'd like to make a sour dough starter. I'm afraid it will turn into a biology experiment gone wrong though.

 

[pennyJo1960]

Do you make the sour dough? I'd like to make a sour dough starter. I'm afraid it will turn into a biology experiment gone wrong though.

Easy this is one I tried and was good inside of a couple weeks
Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[BReeder!]

Fried pork loin chops with sauteed onions and a side of roasted vegetables (carrots, asparagus and potatoes).

 

[wyoDreamer]

Do you make the sour dough? I'd like to make a sour dough starter. I'm afraid it will turn into a biology experiment gone wrong though.

@BReeder! If you are interested in getting a good sourdough starter - check out the thread "Any Home Bakers Here?" for a lot of good info. You don't have to read the whole thing, lol, it is long; we have been discussing sourdough starts on the last 4 or 5 pages. I got a starter from @ronott1 (twice) and it is a really good one.

 

[ronott1]

@BReeder! If you are interested in getting a good sourdough starter - check out the thread "Any Home Bakers Here?" for a lot of good info. You don't have to read the whole thing, lol, it is long; we have been discussing sourdough starts on the last 4 or 5 pages. I got a starter from @ronott1 (twice) and it is a really good one.

The starter I send is up and raising bread in two days from start!

@BReeder! Send a pm with a shipping address and I will mail a start to you.

 

[sourland]

Last night I grilled a steak to be served with mac and cheese and sweet/sour red cabbage. Tonight I plan on making crab cakes, leftover mac and cheese and sweet/sour red cabbage plus summer squash and perhaps broccoli.