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| Lisa Says: the need for no-knead | ||||||||||||||||||||||||||||
the internet --the foodie part, anyway -- is alive with the buzz of the no-knead bread recipe that appeared in the new york times on november 8. the actual article and video by mark bittman has now disappeared to the land of pay-to-read but the recipe is still available. it's a simple recipe, unbelievably so and i tried it yesterday not really expecting much but lo, i was rewarded with an amazing loaf of bread: not only is it gorgeous and easy to make (despite it taking two days to assemble), it tastes really freaking fantastic. really fantastic, as exhibit b will show you:  i baked it in this old enamel pot we have from craig's grandparents. it's avocado green and stamped with "made in italy" on the bottom. if i have my story correct, it was something craig's grandparents got from the grocery store with green stamps they collected. it's probably about 30 years old and i attribute a lot of the bread's flavor to the pot. i will start baking a loaf a week in my kitchen since it is as good as, if not better, than anything i can get around here. so drag out your best old heavy duty pot, and bake this bread! |
›comments[8] ›all comments ›post #553 ›bio: lisa may ›perma-link ›11/26/2006 ›13:22 ›archives ›first post ›that week foodies Category List
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