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Website: http://thehungryphase.wordpress.com

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The Ten Most Recent Posts By LondonM

From Talk

The famous no-knead bread: does it work for everyone?

Posted by LondonM, March 30, 2007 at 6:46 AM

I've tried the no-knead bread (the one published in the NYT and blogged about by the Amatuer Gourmet and Chocolate & Zucchini, amoung others), but I can't get it to come out right. The dough is just too sticky coming off the first rise, and I can't shape it into anything ball shaped without a lot of additional flour. Another problem is the 'generously coat a kitchen towel with flour' step. The entire kitchen gets covered in flour, and the finished bread has an unappealingly thick coating of flour. It also doesn't rise nearly as much as what I've seen on various blogs. I'm in the UK, so I suppose I could be dealing with differences in flour/yeast, but I've followed C&Z's more weight-based instructions, also without sucess. Any hints from anyone?

7 Comments

The Ten Most Recent Comments By LondonM

From Talk

Do you wear an apron?

I love aprons! Retro and sexy. High heels a plus but only if you have an admirer around and no desire to get any actual cooking done.

For actual cooking protection, my favorite is this heavy duty number:
http://www.tate.org.uk/shop/product.do?id=25121

How could you not like them? Yet another opportunity to accesorize ;)

LondonM at 11:58AM on 09/11/07

From Serious Eats

The First Meal of a Vacation

I'm always a little perplexed by the 'humane lobster-killing' debate. From a biological complexity point of view, lobsters are about as brainy as a mosquito or a tick. Why don't we have debates about the pain levels of a fly swatter versus the newspaper? Or turpentine versus a lit match? Even weirder to me, oyster eaters never seem bothered that raw oysters are still alive when eaten. To me, as long as you're paying attention to overfishing problems, and chosing your lobster accordingly, it makes not one bit of difference how you kill it.

LondonM at 8:57AM on 08/28/07

From Talk

What fruit could you eat every day for the rest of your life?

mangosteens, omg. but more realistically (for me): cherries! even more realistically (given English climate): blackberries.

LondonM at 6:30PM on 08/26/07

From Talk

Grocery shopping confessions...

Geez leave a country for a year or so and things change completely. What the hell is Fage yoghurt?

In my cart:
Ryvita Rye Crispbreads
Chicken thighs
Avocados
Carrots
Smoked Salmon

LondonM at 6:28PM on 08/26/07

From Talk

Where do you go for dim sum in Chinatown (NYC)?

I used to go to Jing Fong, but now I like Golden Bridge even better. The enterence is on the Bowery. The salt and peper squid is fantastic.

LondonM at 9:59AM on 08/23/07

From Talk

Milkshake: make mine______

Babe Ruth or Peanut Butter from the Nifty Fifty's diner in/near Chester, PA. I haven't had one in about 6 years and I'm still craving them ...

LondonM at 12:10PM on 07/26/07

From Talk

Gun to your head: 3 Favorite Sauces...

Aioli, pesto & sweet chili sauce.
Though one wonders: jam probably doesn't count as a sauce, but what about chutney? At one point does a dip/marinade/spread become a sauce?

LondonM at 4:45PM on 07/03/07

From Talk

want to make a special seafood dinner for that special someone...would love to get some of your favorite, most delicious, uncommon seafood recipes.

How about salmon in puff pastry? There must be about a billion different variations on this theme, but I particularly like Delia Smith's slightly Asian take:

http://www.deliaonline.com/recipes/thai-salmon-filo-parcels,1730,RC.html

LondonM at 10:55AM on 03/30/07

From Talk

Do food writing fads annoy you?

I don't know if this counts as food 'writing' per se, but I can't STAND menu items described as "[verb] to perfection", eg. spiced to perfection, grilled to perfection, etc. I mean .. as opposed to what? 'Mostly well grilled'? 'Spiced fairly accurately'?

LondonM at 7:03AM on 03/30/07