How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
No-knead bread dough lesson
Patrick's unique adaptation of Jim Lahey's no-knead bread dough. Pat's method works for rolls, pizza, loaves (and fishes).
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Comment by Paul on November 9, 2008 at 7:38am -
A cup and 5/8 of water? So just over a cup and a half then?
What function does the towel serve oh exaulted breadmaster?
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Comment by Patrick on November 10, 2008 at 1:14pm - Yes, just over a 1 1/2 cup water or if you wish, 1 5/8 cup water (geez, where did this guy come from?) The towel retains moisture. Some people use a damp towel.
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Comment by Debbie on November 11, 2008 at 2:33pm
- When I made my first attempt at the recipe (follwed in the book) I had a problem with the 5/8ths too. I guess it is ok to round up or down??
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Comment by Patrick on November 11, 2008 at 2:40pm
- Gee, I guess we have a couple Einsteins in our midst.
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- I never claimed to be a mathematician.
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Comment by John Barrows on November 11, 2008 at 4:40pm - you got yourself a couple of live ones there, bro.
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- That's right Paul and I are his best audience!
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Comment by Paul on January 21, 2009 at 11:56am
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What utensil are you using to stir the flour?
I always get the dough flaking off into little bits and feel the need to kneed the dough.
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Comment by Patrick on January 21, 2009 at 1:07pm
- I use a right handed fork but a left handed fork will work just as well. If the dough is too dry you will get the flaking.
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Comment by John Barrows on January 21, 2009 at 4:09pm
- personally, I use a right-handed wooden spoon. it's easier to add too little flour at first, then add more a little at a time until you get a "shaggy" texture. Adding water if the dough is too dry never seems to work as well
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I drained everything on newspaper then served on a plate. With the state of the world it would hardly be appetizing to be take a bite of the fish and be looking down at typical, everyday demoralizing headlines. I prefer to eat without any media on t…
should never touch a plate, but served wrapped in a greasy newspaper (BTW eels are often used for this dish)
I heard that during WW II, they ate tulip bulbs in Holland. It was worse in Europe than in America ( for food), but my parents lived in Mobile, Alabama (on the Gulf of Mexico), (where my father who was disabled and couldn't join the army and worked…
and according to my grandparents it was one of the only thing to eat during wwII. Besides my mother doesn't want to eat jerusalem artchoke either !
the major benefit of the microwave is for extracting cancer-causing chemicals from your tupperware, and leaching them into your food
Oh. I thought it was the Israeli response to suicide bombers.
The microwave is fine for defrosting bread, but not all breads. These rolls must be eaten fresh the first day or as toast the next day or else they are beyond repair.
Actually, the Jerusalem Artichoke was the root cause of the French Fart War of 1632 as well as the Uncivil War of 1856 in the USA.
looks good to me! and farting is fine, right Pat?
no !
first boiled, them braised and I add herbs, parsley, pepper ...
nobody at home want to hear about this vegetable anymore except me !!!
It tastes like artichoke and hazelnut, inconvenient ... you fart very very very much, lol
do you make your own nougat?
braised with cream?
yes, lingonberries. we can get them at IKEA
I made chicken and dumplings last night. It's not in the book because Patrick wouldn't send me Ma's recipe. I had to improv it. Turned out good. Basically, brown chicken, add vegetables and herbs, add some liquid, put a top on and stew. When it's do…
What a beautitul little bread !
Oh please, no bread in the microwave ... yikes.
Thanksturking !
I saw the english name for "airelles" on a jar at the supermarket : lingonberries ! do you know what I mean now ?
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