Serious Eats - seriouseats.com

I haven't tried yoghurt in a no-knead bread recipe, but I've used it in mashes for Peter Reinhart's whole grain breads on several occasions; it definitely does not go bad from sitting out on a counter for 12+ hours, but I can't speak to how it would affect the yeast in a no-knead recipe.

I grew up in Toronto, where we are only slowly dipping our toes into the world of street food that doesn't consist of pre-cooked wieners or chips (with gravy, please).

So when I stumbled off the plane in Berlin, jet-lagged and starving and way too tired to find a sit-down place to eat, the pile of spicy, peanutty, noodles and veg I got from the truck directly in front of my hostel was a pure godsend!

This sounds delicious, but is it really necessary to take the skins off the black-eyed peas after soaking? I cook with them fairly frequently and have never done so, and I've never noticed the skins.

Switzerland - I travelled there as a (broke) student, with friends, one of who was Italian and who had family friends near Lausanne. They took us to lunch in Gruyere, and fed us a frightening quantity of fabulous, rich fondue, topped off with fresh raspberries and cream. I had a lot of good food during the rest of the trip, too, but we gravitated toward pizza and sandwiches, those being available cheaply. That lunch was unique and delicious and it will live in my memory forever.

Peach butter with amaretto. Nothing captures summer like the taste of peaches.

I'm definitely in the Alice Waters camp, because The Art of Simple Food is probably my go-to book for just about everything, and if I'm going to a celebrity chef's party it would really have to be all about the food.

Having completed a project on this recently, :P, I've learned at least if you're in Canada your tofu should be made with non-GM soybeans regardless of whether or not it says so on the package. And chicken in my city tends not to be anywhere near as cheap as tofu, even when it *is* commercially produced in battery cages, so ideas for tofu-based meals are always welcome as far as I'm concerned.

Any form of apples in pastry. Could be pie, could be turnovers, could be strudel, but the key is the sweet-tart apples, rich and buttery pastry, and a hint of cinnamon.

There's no doubt whatsoever that the most disastrous loaf of bread was the first I ever baked. I'm sure that I'm not the only person in the world who's reversed the amounts of salt and yeast in her bread and produced an inedible rock. However, I bet I'm the only one who earlier that year did the exact same thing with pizza dough - and accidentally baked it on the oven's self-clean cycle instead, for icing on the cake.

However, I have since baked my way through The Bread Bible and every loaf was delicious!

sar_t: I think it must be one of those words that no one agrees on how to spell! I see it spelled both ways so often that I don't think I even read the i or the e.

Oh, I like the eggy dosa idea - I'm going to try that!

I do something similar, but I usually add thinly sliced potato or sweet potato, corn, and often mushrooms and/or tomatillos. The vegetables are cooked with a can of tomatoes, onions, garlic, and a couple of chipotles, along with chili powder, cumin, and coriander to taste, and this mix is layered with the tortillas and cheese and beans. And it is awesomely good.