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tert in seattle

writes:
>On Dec 14, 1:23 pm, tert in seattle > wrote:
>> I've got some bread and a toaster
>>
>> now what?
>
>No true cook would use a toaster. First make a loaf of bread using
>the NYTimes no-knead method. Let it cool for 55 minutes, then use
>your agonizingly sharp chef's knife -- only novices use serrated
>knives -- to cut slices exactly 3/8" thick. Now get your properly
>seasoned large cast iron skillet really hot over a high flame. Place
>the slices in the skillet and immediately reduce the heat to medium.
>When the bottom sides just begin to reach a patchy blackness, turn
>them over and return the heat to high. Now, using your swingline
>gourmet can opener -- only novices use electric openers -- open a can
>of Campbell's cream of mushroom soup (not the namby pamby low fat or
>reduced salt versions) and dump in your crock pot. Transfer the bread
>slices to the crock pot as the second sides begin to blacken.
>Important: do not press them down into the c.o.m. Set on low and
>it'll be done to perfection in 6.5 hours. -aem

aha

I suspected it's not as easy as it looks