Food! In The Media!

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Any time you come across good food writing, recipes, etc. in newspapers, magazines, or websites, post a link here!

g00blar (gooblar), Sunday, 20 August 2006 10:37 (seventeen years ago) link

Today in the Observer Food Monthly, the "best ever curries". To be debated, certainly, but a surprisingly large collection of a variety of curry recipes.

g00blar (gooblar), Sunday, 20 August 2006 10:39 (seventeen years ago) link

I loved the hot lamb one. 35 dried chillies!

Matt (Matt), Wednesday, 23 August 2006 10:17 (seventeen years ago) link

two months pass...
OK, this looks amazing (to me, a total novice at bread-baking). The video's cool too; it really shows just how easy it is.

g00blar (gooblar), Thursday, 9 November 2006 21:15 (seventeen years ago) link

...I've just made (the dough for) my first batch. Took me about five minutes. Bread tomorrow night!

g00blar (gooblar), Thursday, 9 November 2006 22:27 (seventeen years ago) link

Recipe: No-Knead Bread

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Published: November 8, 2006

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
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Forum: Cooking and Recipes

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

(copied to thread so that we can still get to it after free-access week is over!!!)

Allyzay Eisenschefter (allyzay), Thursday, 9 November 2006 22:34 (seventeen years ago) link

Yeah good idea.

g00blar (gooblar), Thursday, 9 November 2006 23:13 (seventeen years ago) link

it's a selfish idea, I want to try this too but don't have a very good oven-proof pot at the mo.

Allyzay Eisenschefter (allyzay), Friday, 10 November 2006 16:40 (seventeen years ago) link

I read about this recipe earlier this week and have really been wanting to try it. I have the 6 and a half qt Le Creuset pot so I'm planning on making the dough when I get home from work tonight and then baking it tomorrow. I will let you know how it turns out.

Beth S. (Ex Leon), Friday, 10 November 2006 17:12 (seventeen years ago) link

one of my friends at work was telling me about this. does anybody expect it to have have any kind of crust?

rems (x Jeremy), Friday, 10 November 2006 17:51 (seventeen years ago) link

It's supposed to have a very thick crust, but I will have to wait and see. Still a little bit skeptical about this, so it should be an interesting experiment.

Beth S. (Ex Leon), Friday, 10 November 2006 18:24 (seventeen years ago) link

I want to try this too but don't have a very good oven-proof pot at the mo.

Yeah, maybe I should have made sure of this first. 20 minutes into preheating the pot, I go into the kitchen to check on the funny smell--my big enamel pot is fine, but for some reason, the little handle on top of the lid--which is lacquered to look enamel like the rest of it--has melted into the rest of the lid! (If we had batteries for our camera, I would have taken a picture).

Some heavy duty washing and airing out, and the bread is currently in the oven, with foil now standing in for the lid. I'll report how it turns out; if I don't, assume I've been poisoned by toxic melted pot fumes.

g00blar (gooblar), Friday, 10 November 2006 18:43 (seventeen years ago) link

Yikes! I have heard that if you have any sort of knobs or handles that are vulnerable to heat they can be covered up w/aluminum foil and should handle the heat okay.

Beth S. (Ex Leon), Friday, 10 November 2006 19:25 (seventeen years ago) link

Maybe I'll try that next time--as for my current pot's handle, it's melted into the lid, which is in the rubbish bin.

Just tried the bread--it's pretty freakin' great. Crackly crust is fantastic, just superb. The middle is a hair undercooked for my taste; I think this is a result of not preheating the pot because of aforementioned melting, washing, rushing, etc.

g00blar (gooblar), Friday, 10 November 2006 19:40 (seventeen years ago) link

there are at least three threads on chowhound about this recipe, one quite long.

lauren (laurenp), Friday, 10 November 2006 20:18 (seventeen years ago) link

The bread was a big success--it even outshone the roast pork it was ostensibly accompanying. I've already got another batch sitting on the counter, to be baked tomorrow morning. Rye bread this time (my favorite), with a 2-1 white-rye flour ratio. I hope that's ok.

g00blar (gooblar), Saturday, 11 November 2006 16:25 (seventeen years ago) link

Second loaf (rye) was not so good. Hardly rose, almost a flat bread, and thus proportion of crust to middle was way out of whack. The worst thing is that I don't know what went wrong. I let it ferment for like 22 hours!

g00blar (gooblar), Sunday, 12 November 2006 19:05 (seventeen years ago) link

I've only done one so far, and it turned out really well. Definitely the best loaf of bread I've made, though that's probably not saying much. I used 2 parts wheat flour to one part bread flour, I'm curious as to how it would work if I tried making rye bread using this technique.

Beth S. (Ex Leon), Monday, 13 November 2006 02:51 (seventeen years ago) link

Yeah, I'm naturally suspicious as to whether it was the rye flour that f*cked things up.

g00blar (gooblar), Monday, 13 November 2006 10:47 (seventeen years ago) link

Rye does not form gluten easily, which means it doesn't hold the air that the yeast creates very well. Basically. I'd suggest using bread flour with rye, and maybe stirring in the bread flour with the water for a bit before adding the rye? Also I'd recommend mixing in the yeast and THEN mixing in the salt. That's a very small amount of yeast for such a recipe, hence the long rise time... Perhaps your yeast had died? Are you keeping it in the fridge? Etc., etc.

Casuistry (Chris P), Monday, 13 November 2006 18:32 (seventeen years ago) link

Hmm. I used 2 cups white bread flour and 1 cup rye flour; is that what you mean? I think I want to try less rye flour next time anyway, because it was pretty heavy. Instant yeast, packet just bought, just opened.

g00blar (gooblar), Monday, 13 November 2006 19:18 (seventeen years ago) link

A side note: Mr. Jaq threw away my supply of bread machine yeast when he packed our freezer for moving - it was so old! And, we don't have a bread machine!

And the real news: Harold McGee has a blog. Finding this made me inordinately happy.

Jaq (Jaq), Thursday, 16 November 2006 21:55 (seventeen years ago) link

eight months pass...

Bittman's "Summer Express": 101 Simple Meals Ready in 10 Minutes or Less

G00blar, Thursday, 19 July 2007 09:54 (sixteen years ago) link

five months pass...

If you can afford the duck breasts, this, our dinner tonight, is pretty awesome. I cut the salad down to watercress, cilantro, and orange.

G00blar, Wednesday, 16 January 2008 00:10 (sixteen years ago) link

ten months pass...

This looks awesome.

Manchego Bay (G00blar), Wednesday, 26 November 2008 21:31 (fifteen years ago) link

i had an open ravioli with seafood at gramercy tavern, and it was one of the best things i've tasted. very different from this, though, which does look great. i love hen of the woods mushrooms.

lauren, Thursday, 27 November 2008 01:50 (fifteen years ago) link

Bittman profile in the New York Observer

Manchego Bay (G00blar), Tuesday, 2 December 2008 23:08 (fifteen years ago) link

Mr. Bittman said he cannot update Fish because so many of the 70 species he wrote about have since disappeared.

this is outrageous.

lauren, Wednesday, 3 December 2008 15:26 (fifteen years ago) link

he shld update it and tell ppl what fish they can eat then!

t_g, Wednesday, 3 December 2008 15:32 (fifteen years ago) link

my sister hung out with him last month

gabbneb, Wednesday, 3 December 2008 15:39 (fifteen years ago) link

one month passes...

Bittman's so good at this shit.

Gorgeous Preppy (G00blar), Wednesday, 7 January 2009 19:27 (fifteen years ago) link

My mom taught me almost all of those things!

Abbott of the Trapezoid Monks (Abbott), Saturday, 10 January 2009 23:04 (fifteen years ago) link

Except she uses (and I use) bouillon paste, canned tomato paste (have never seen or heard of these tubes!), and cheapo imitation syrup. Actually my mom taught me a good recipe for coconut-flavored pancake syrup which is YUM.

Had not heard of: pignoli.

Actually my Indonesian friend taught me the rest of the stuff. I wish fish sauce was sold in Las Cruces. :(

Abbott of the Trapezoid Monks (Abbott), Saturday, 10 January 2009 23:07 (fifteen years ago) link

pignoli is just a fancy name for pine nuts! (I noticed that too; do Americans really call them pignoli?)

Gorgeous Preppy (G00blar), Sunday, 11 January 2009 02:04 (fifteen years ago) link

my mom calls it pignoli nuts but she always pretends to know other languages too so, blah

he's wrong about bouillon cubes, btw. the rapunzel ones are soft like paste and not too salty. i've never seen tomato paste in a tube either. i really don't trust him about anything anyway!

Schwwww (harbl), Sunday, 11 January 2009 03:16 (fifteen years ago) link

I've seen tomato paste in tubes, but only in super-fancy stores in big cities. That sensible stuff hasn't reached the hinterlands.

WmC, Sunday, 11 January 2009 03:40 (fifteen years ago) link

best food blog i know, srsly:

Plaxico (I know, right?), Sunday, 11 January 2009 03:43 (fifteen years ago) link

Pine nuts here are called "pine nuts" or "pinons." About two months ago there were people on all kind of freemade stands – "PINONS – $10/bag" Pinon is how they say pine nut in Spanish. It's people that speak Spanish that are selling them. Makes sense!

Abbott of the Trapezoid Monks (Abbott), Sunday, 11 January 2009 19:35 (fifteen years ago) link

pine nuts make me feel sick, even thinking about them

Local Garda, Sunday, 11 January 2009 21:10 (fifteen years ago) link


Gorgeous Preppy (G00blar), Monday, 12 January 2009 14:00 (fifteen years ago) link

Tomato paste in tubes = all over the UK for as long as I can remember.

ledge, Monday, 12 January 2009 14:04 (fifteen years ago) link

Only we call it tomato puree.

ledge, Monday, 12 January 2009 14:04 (fifteen years ago) link

one month passes...

Eat for Eight Bucks series on SeriousEats is pretty good.

Leon Brambles (G00blar), Monday, 16 February 2009 00:40 (fifteen years ago) link

Thanks for the link. I made the French onion pasta tonight - pretty tasty!

lindseykai, Wednesday, 18 February 2009 01:37 (fifteen years ago) link

Oh cool, that looked great. I might have to seek out that tiny pasta to make that.

Leon Brambles (G00blar), Wednesday, 18 February 2009 08:23 (fifteen years ago) link

yeah not tried any of those yet but that link looks great

Local Garda, Wednesday, 18 February 2009 15:06 (fifteen years ago) link

two weeks pass...

this is a little old but i love anything w fergus henderson -

just sayin, Friday, 6 March 2009 13:48 (fourteen years ago) link

a long lunch down the pub in Leeds or Eccles or Poole

Eccles? ECCLES? Has he ever been to fucking Eccles? Jesus wept. There are no long lunches down the pub. There are no pubs. They've all been burnt out.

Matt, Saturday, 7 March 2009 01:37 (fourteen years ago) link,%20Centenary%20House.jpg

Eccles, yesterday.

Do love Henderson, though.

Matt, Saturday, 7 March 2009 01:41 (fourteen years ago) link

Same for Poole, place is a shit-hole full of squaddies, venture out into the nearby countryside maybe. Fergus is cool though, St John may be my favourite restaurant ever.

problem chimp (Porkpie), Tuesday, 10 March 2009 08:20 (fourteen years ago) link

the atlantic's started up a food section on their website:

just sayin, Friday, 13 March 2009 14:40 (fourteen years ago) link

Yes, you can make fish tacos.

f f murray abraham (G00blar), Thursday, 19 March 2009 19:09 (fourteen years ago) link

three years pass...
four years pass...

well, the op said "good food writing" and i love John's writing (full disclosure: he was our sous chef @ one time and one of the nicest people i've ever met in a kitchen):

freedom is not having to measure life with a ruler (outdoor_miner), Sunday, 27 August 2017 15:37 (six years ago) link

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