Pan, pain, pane, pão, brood, brot, etc.

Today I tried out a no-knead bread recipe from a 2006 NY Times entry. I came across this from a recent revisit that Bittman did to see if there was a way to make it with less initial rise time.

Next I'll try that one out. Basically, they suggest just adding 1/4 tsp of red wine vinegar and warm/hot water instead of tepid. Then you can reduce the initial wait time of 12-18 hrs to 3-4.

This loaf came out pretty good. I think that I would go a little lighter on the flour/cornmeal dusting that it sat on for the last rise. After cooking and cooling, there was a lot of excess to brush off.

The flavor is slightly acrid & the bread is definitely a crusty rustic. We are pairing it up with a dip of olive oil, beans & spices. I think it would also be really good for toasted rounds to go with a bouillabaisse or pâté.

*I lied - instead of trying out the quicker recipe, I decided to just make 2 baguette loaves with this same recipe. They came out really good. I think even better than the initial foray.

Wrapping

Does it mean something when the wrapping is better than the actual gift?

Pecking order revisited

Mid has appropriated Ernie's throne. Poor Clovis - he always wanted to be the feudal overlord...

Cookin'

Veggie gratin...check

Bean salad...check

Pork chop for the beasts...check

Apple crisp

We're trying out a recipe for an America's Test Kitchen survey. This one is for an apple crisp made in a skillet. It looks good, but pretty basic.
I guess that they want to offer it with everyday ingredients so that it won't be too great a challenge for us home cooks. Still, if we make it again - not for the survey - think that I would definitely add some more spices & probably  some raisins or berries or something. Will update how it comes out.

*It came out good. The apples were a little mushier than we would have liked & there was too much topping. The taste was nice though and Dad said he thought it was good enough to go on the menu of our fantasy restaraunt "El Lago Verde" (we might have to rethink that name now that the water meal has been eliminated from the little lake)

The slow cook

Why do they have the DMV thermostat set to high broil? Seriously, we're all going to be grumpy and look awful enough in those photos.
I don't know if the poor people working there had it jammed up so high because they're forced wear thin, nylon-looking outfits or because the system was just plain broken (no analogies to the gov - I mean that, really) Anyhow, I am supposedly sharp enough to drive for another 8 years. Maybe by then it will be fixed? If you are going in, I would recommend avoiding the E Market St. branch. Good Luck!

My valentine

Oh, it's a crap holiday alright. But, I love you regardless.

Sounds like a pretty good dream...

Goodbye Ernman

Ernie 10-26-1994 to 02-02-2010