 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
NYTimes bread recipe
I've been using this recipe since I came across it and am wondering if
anyone has made any interesting modifications. I've added whole wheat flour and tried some corn meal, but that's about it. It makes a very nice, simple loaf but I would like spruce it up a little. Anyone? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
> wrote in message
ps.com... > I've been using this recipe since I came across it and am wondering if > anyone has made any interesting modifications. I've added whole wheat > flour and tried some corn meal, but that's about it. It makes a very > nice, simple loaf but I would like spruce it up a little. Anyone? > The Times has published lots of bread recipes. How are we supposed to know which one you're talking about? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
|
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
On Sun, 14 Oct 2007 13:02:23 GMT, "JoeSpareBedroom"
> wrote: > wrote in message ups.com... >> I've been using this recipe since I came across it and am wondering if >> anyone has made any interesting modifications. I've added whole wheat >> flour and tried some corn meal, but that's about it. It makes a very >> nice, simple loaf but I would like spruce it up a little. Anyone? >> > >The Times has published lots of bread recipes. How are we supposed to know >which one you're talking about? > Silly boy. There is only one that has been the talk of bread making the past year. It's been all over the net. You're out of the loop. Boron |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
"Boron Elgar" > wrote in message
... > On Sun, 14 Oct 2007 13:02:23 GMT, "JoeSpareBedroom" > > wrote: > > wrote in message oups.com... >>> I've been using this recipe since I came across it and am wondering if >>> anyone has made any interesting modifications. I've added whole wheat >>> flour and tried some corn meal, but that's about it. It makes a very >>> nice, simple loaf but I would like spruce it up a little. Anyone? >>> >> >>The Times has published lots of bread recipes. How are we supposed to know >>which one you're talking about? >> > Silly boy. There is only one that has been the talk of bread making > the past year. It's been all over the net. You're out of the loop. > > Boron Oh. I didn't realize this thread was intended for a private little clique. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
On Sun, 14 Oct 2007 14:55:42 GMT, "JoeSpareBedroom"
> wrote: >"Boron Elgar" > wrote in message .. . >> On Sun, 14 Oct 2007 13:02:23 GMT, "JoeSpareBedroom" >> > wrote: >> > wrote in message roups.com... >>>> I've been using this recipe since I came across it and am wondering if >>>> anyone has made any interesting modifications. I've added whole wheat >>>> flour and tried some corn meal, but that's about it. It makes a very >>>> nice, simple loaf but I would like spruce it up a little. Anyone? >>>> >>> >>>The Times has published lots of bread recipes. How are we supposed to know >>>which one you're talking about? >>> >> Silly boy. There is only one that has been the talk of bread making >> the past year. It's been all over the net. You're out of the loop. >> >> Boron > > >Oh. I didn't realize this thread was intended for a private little clique. > It isn't, but if you don't know what it's talking about, play dumb until a reply appears, or don't be a ****head in your reply to the original OP. Were you a serious bread baker, I'd wager you'd know the recipe she referred to immediately. If you weren't, you couldn't answer anyway. Found your way to the bread she's talking about yet? Boron |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
"Boron Elgar" > wrote in message
... > On Sun, 14 Oct 2007 14:55:42 GMT, "JoeSpareBedroom" > > wrote: > >>"Boron Elgar" > wrote in message . .. >>> On Sun, 14 Oct 2007 13:02:23 GMT, "JoeSpareBedroom" >>> > wrote: >>> > wrote in message groups.com... >>>>> I've been using this recipe since I came across it and am wondering if >>>>> anyone has made any interesting modifications. I've added whole wheat >>>>> flour and tried some corn meal, but that's about it. It makes a very >>>>> nice, simple loaf but I would like spruce it up a little. Anyone? >>>>> >>>> >>>>The Times has published lots of bread recipes. How are we supposed to >>>>know >>>>which one you're talking about? >>>> >>> Silly boy. There is only one that has been the talk of bread making >>> the past year. It's been all over the net. You're out of the loop. >>> >>> Boron >> >> >>Oh. I didn't realize this thread was intended for a private little clique. >> > > > It isn't, but if you don't know what it's talking about, play dumb > until a reply appears, or don't be a ****head in your reply to the > original OP. > > Were you a serious bread baker, I'd wager you'd know the recipe she > referred to immediately. If you weren't, you couldn't answer anyway. > > Found your way to the bread she's talking about yet? > > Boron Based on other similar threads in this newsgroup, if someone asks for ways to improve a recipe, they post it with the message. That shows some respect for other people's time. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say...
> On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote: > >> > wrote in message >> ps.com... >>> I've been using this recipe since I came across it and am wondering if >>> anyone has made any interesting modifications. I've added whole wheat >>> flour and tried some corn meal, but that's about it. It makes a very >>> nice, simple loaf but I would like spruce it up a little. Anyone? > > My last loaf came out kinda bland for some reason - and I even > used the fancy King Arthur flour this time. I switching back to > the cheap, store-brand stuff. > > I cover mine with an egg wash, coarse salt and caraway and make > an oblong loaf. > >> The Times has published lots of bread recipes. Hw are we supposed to know >> which one you're talking about? > > You're probably one of 3 people who doesn't know what recipe this > is referring to. > I'm probably one of those 3. I've been out of the loop for so long. :-) -- Wayne Boatwright __________________________________________________ Answers: $1, Short: $5, Correct: $25, dumb looks are still free. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
On Sun, 14 Oct 2007 15:31:51 GMT, "JoeSpareBedroom"
> wrote: >"Boron Elgar" > wrote in message >> Found your way to the bread she's talking about yet? >> >> Boron > > >Based on other similar threads in this newsgroup, if someone asks for ways >to improve a recipe, they post it with the message. That shows some respect >for other people's time. > No, recipes are not always initially posted with such questions. Often they appear quite generically/categorically. There are no standards of posting here and technique itself is discussed as much as recipes. It wasted not one second of my time, as I am quite familiar with the recipe. You aren't so why bother? Now go find me some NY Times bread recipes of any renown other than this particular one. If you can, it might prove your point. If you can't, I say again, this is a topic you should have just stayed away. from. Boron |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
On Sun, 14 Oct 2007 15:47:32 GMT, Wayne Boatwright
> wrote: >Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say... > >> On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote: >>> The Times has published lots of bread recipes. Hw are we supposed to >know >>> which one you're talking about? >> >> You're probably one of 3 people who doesn't know what recipe this >> is referring to. >> > >I'm probably one of those 3. I've been out of the loop for so long. :-) http://www.nytimes.com/2006/11/08/dining/081mrex.html #1 hit on google for New York Times Bread. Boron |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
On Sun, 14 Oct 2007 15:47:32 GMT, Wayne Boatwright
> wrote: >Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say... > >> On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote: >>> The Times has published lots of bread recipes. Hw are we supposed to >know >>> which one you're talking about? >> >> You're probably one of 3 people who doesn't know what recipe this >> is referring to. >> > >I'm probably one of those 3. I've been out of the loop for so long. :-) eGullet has had a long running thread about it, over the past year or so. Mark Bittman, the author of the original author has even participated in it, though briefly. A lot of good ideas in this thread: http://forums.egullet.org/index.php?showtopic=95345 Christine |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
|
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
Boron Elgar wrote:
> On Sun, 14 Oct 2007 15:47:32 GMT, Wayne Boatwright > > wrote: > >> Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say... >> >>> On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote: > >>>> The Times has published lots of bread recipes. Hw are we supposed to >> know >>>> which one you're talking about? >>> You're probably one of 3 people who doesn't know what recipe this >>> is referring to. >>> >> I'm probably one of those 3. I've been out of the loop for so long. :-) > > http://www.nytimes.com/2006/11/08/dining/081mrex.html > > > #1 hit on google for New York Times Bread. > I am also one of those 3. For the following reasons: a) I can't eat anything with wheat in it anymore (several years now) - health reasons. So it kinda put me off bread in general. Rye is still OK, but I can buy pretty good rye bread at the store on the odd occasion I fancy it b) I don't bake bread - see a) above c) I don't read the NY Times more than once a year, if that - which has to be read via the net because I don't live in the USA - and when I do read it, I am not looking for bread recipes - see a) and b) above. It only dawned on me now that the "No knead bread" that folks have been discussing here on and off for a while (which I didn't take too much notice of) was actually a NY Times recipe - because I clicked on your link... My bad <sobbing into my kleenex> -- Cheers Chatty Cathy Garlic: the element without which life as we know it would be impossible |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
Oh pshaw, on Sun 14 Oct 2007 09:51:35a, Boron Elgar meant to say...
> On Sun, 14 Oct 2007 15:47:32 GMT, Wayne Boatwright > > wrote: > >>Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say... >> >>> On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote: > >>>> The Times has published lots of bread recipes. Hw are we supposed to >>>> know which one you're talking about? >>> >>> You're probably one of 3 people who doesn't know what recipe this >>> is referring to. >>> >> >>I'm probably one of those 3. I've been out of the loop for so long. :-) > > http://www.nytimes.com/2006/11/08/dining/081mrex.html > > > #1 hit on google for New York Times Bread. > > > Boron Thank you, Boron. Honest, I wasn't hinting, but I'm glad to have the recipe. I'll give it a go. -- Wayne Boatwright __________________________________________________ Answers: $1, Short: $5, Correct: $25, dumb looks are still free. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
Boron Elgar > wrote:
>No, recipes are not always initially posted with such questions. >Often they appear quite generically/categorically. There are no >standards of posting here and technique itself is discussed as much as >recipes. > >It wasted not one second of my time, as I am quite familiar with the >recipe. Could you POST THE RECIPE then??? Steve |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
Oh pshaw, on Sun 14 Oct 2007 11:37:09a, Christine Dabney meant to say...
> On Sun, 14 Oct 2007 15:47:32 GMT, Wayne Boatwright > > wrote: > >>Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say... >> >>> On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote: > >>>> The Times has published lots of bread recipes. Hw are we supposed to >>>> know which one you're talking about? >>> >>> You're probably one of 3 people who doesn't know what recipe this >>> is referring to. >>> >> >>I'm probably one of those 3. I've been out of the loop for so long. :-) > > eGullet has had a long running thread about it, over the past year or > so. Mark Bittman, the author of the original author has even > participated in it, though briefly. > > A lot of good ideas in this thread: > http://forums.egullet.org/index.php?showtopic=95345 > > Christine I've not read it, but thanks to you, I will! -- Wayne Boatwright __________________________________________________ Answers: $1, Short: $5, Correct: $25, dumb looks are still free. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
> steel cut oats > coarse grind cornmeal > dark rye flour or rye chops > spelt flour > semolina flour > any mix of seeds/nuts, such as flax. poppy, sunflower, etc > Sunflower seeds sound like a good idea. > In the morning or after its long rest, you can mix in some olive oil, > herbs and olives for another variant. > That's what I'm looking for, I'll add some olive oil and try different herb combinations. Thanks! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
Recipe: No-Knead Bread
Article Tools Sponsored By Published: November 8, 2006 Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 14 to 20 hours' rising Skip to next paragraph Readers' Opinions Forum: Cooking and Recipes 3 cups all-purpose or bread flour, more for dusting 1/4 teaspoon instant yeast 1 1/2 teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
> eGullet has had a long running thread about it, over the past year or > so. Mark Bittman, the author of the original author has even > participated in it, though briefly. > > A lot of good ideas in this thread:http://forums.egullet.org/index.php?showtopic=95345 > > Christine There is a lot of good info there, thanks for the link. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
On Sun, 14 Oct 2007 20:14:13 +0000 (UTC),
(Steve Pope) wrote: >Boron Elgar > wrote: > >>No, recipes are not always initially posted with such questions. >>Often they appear quite generically/categorically. There are no >>standards of posting here and technique itself is discussed as much as >>recipes. >> >>It wasted not one second of my time, as I am quite familiar with the >>recipe. > >Could you POST THE RECIPE then??? > http://www.nytimes.com/2006/11/08/dining/081mrex.html Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 14 to 20 hours’ rising 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf. -- See return address to reply by email remove the smiley face first |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
> > I added beer instead of water - it was a leftover flat Guinness. The > bread was darker and had a more yeasty flavor. The skin was crunchier > than bread with water. Guiness is an interesting idea, I'll give it a try. > > I tried the bread flour from Costco, King Arthur and couple different > ones from the supermarket. The one that worked best for me so far is the > Stone Buhr flour. I've experimented with different flours and was really surprised at the differences in texture between them. I've never seen Stone Buhr but will keep my eyes open for it. Thanks. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
Oh pshaw, on Sun 14 Oct 2007 01:36:39p, meant to say...
> Recipe: No-Knead Bread > > > Article Tools Sponsored By > Published: November 8, 2006 > > Adapted from Jim Lahey, Sullivan Street Bakery > Time: About 1½ hours plus 14 to 20 hours' rising > Skip to next paragraph > Readers' Opinions > Forum: Cooking and Recipes > > 3 cups all-purpose or bread flour, more for dusting > 1/4 teaspoon instant yeast > 1 1/2 teaspoons salt > Cornmeal or wheat bran as needed. > > 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups > water, and stir until blended; dough will be shaggy and sticky. Cover > bowl with plastic wrap. Let dough rest at least 12 hours, preferably > about 18, at warm room temperature, about 70 degrees. > > 2. Dough is ready when its surface is dotted with bubbles. Lightly > flour a work surface and place dough on it; sprinkle it with a little > more flour and fold it over on itself once or twice. Cover loosely > with plastic wrap and let rest about 15 minutes. > > 3. Using just enough flour to keep dough from sticking to work surface > or to your fingers, gently and quickly shape dough into a ball. > Generously coat a cotton towel (not terry cloth) with flour, wheat > bran or cornmeal; put dough seam side down on towel and dust with more > flour, bran or cornmeal. Cover with another cotton towel and let rise > for about 2 hours. When it is ready, dough will be more than double in > size and will not readily spring back when poked with a finger. > > 4. At least a half-hour before dough is ready, heat oven to 450 > degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, > Pyrex or ceramic) in oven as it heats. When dough is ready, carefully > remove pot from oven. Slide your hand under towel and turn dough over > into pot, seam side up; it may look like a mess, but that is O.K. > Shake pan once or twice if dough is unevenly distributed; it will > straighten out as it bakes. Cover with lid and bake 30 minutes, then > remove lid and bake another 15 to 30 minutes, until loaf is > beautifully browned. Cool on a rack. > > Yield: One 1½-pound loaf. > Thanks for posting the recipe in its entirety. -- Wayne Boatwright __________________________________________________ Answers: $1, Short: $5, Correct: $25, dumb looks are still free. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
Thanks....
Steve |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
On Sun, 14 Oct 2007 15:31:51 GMT, "JoeSpareBedroom"
> wrote: >"Boron Elgar" > wrote in message .. . >> On Sun, 14 Oct 2007 14:55:42 GMT, "JoeSpareBedroom" >> > wrote: >> >>>"Boron Elgar" > wrote in message ... >>>> On Sun, 14 Oct 2007 13:02:23 GMT, "JoeSpareBedroom" >>>> > wrote: >>>> > wrote in message egroups.com... >>>>>> I've been using this recipe since I came across it and am wondering if >>>>>> anyone has made any interesting modifications. I've added whole wheat >>>>>> flour and tried some corn meal, but that's about it. It makes a very >>>>>> nice, simple loaf but I would like spruce it up a little. Anyone? >>>>>> >>>>> >>>>>The Times has published lots of bread recipes. How are we supposed to >>>>>know >>>>>which one you're talking about? >>>>> >>>> Silly boy. There is only one that has been the talk of bread making >>>> the past year. It's been all over the net. You're out of the loop. >>>> >>>> Boron >>> >>> >>>Oh. I didn't realize this thread was intended for a private little clique. >>> >> >> >> It isn't, but if you don't know what it's talking about, play dumb >> until a reply appears, or don't be a ****head in your reply to the >> original OP. >> >> Were you a serious bread baker, I'd wager you'd know the recipe she >> referred to immediately. If you weren't, you couldn't answer anyway. >> >> Found your way to the bread she's talking about yet? >> >> Boron > > >Based on other similar threads in this newsgroup, if someone asks for ways >to improve a recipe, they post it with the message. That shows some respect >for other people's time. > Based on the responses, you are the only one out of the loop. Next time don't use "we". You don't speak for "us". |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
wrote:
> > I've experimented with different flours and was really surprised at > the differences in texture between them. I've never seen > Stone Buhr but will keep my eyes open for it. > > Thanks. > Apparently, only on the west coast: http://www.stone-buhr.com/stone_buhr_wheretobuy.html And one more - I add caraway seeds almost every time - I love the flavor, even if I don't add any rye flour. I bake mine in an old crock pot insert with a glass cover at 500°F. I found it rises higher at higher temperature. Has anyone tried doubling the recipe for a larger loaf? Magdalena Bassett |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
|
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
"Wayne Boatwright" > wrote in message 3.184... > Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say... > >> On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote: >> >>> > wrote in message >>> ps.com... >>>> I've been using this recipe since I came across it and am wondering if >>>> anyone has made any interesting modifications. I've added whole wheat >>>> flour and tried some corn meal, but that's about it. It makes a very >>>> nice, simple loaf but I would like spruce it up a little. Anyone? >> >> My last loaf came out kinda bland for some reason - and I even >> used the fancy King Arthur flour this time. I switching back to >> the cheap, store-brand stuff. >> >> I cover mine with an egg wash, coarse salt and caraway and make >> an oblong loaf. >> >>> The Times has published lots of bread recipes. Hw are we supposed to > know >>> which one you're talking about? >> >> You're probably one of 3 people who doesn't know what recipe this >> is referring to. >> > > I'm probably one of those 3. I've been out of the loop for so long. :-) > > -- > Wayne Boatwright There's only one answer I need: Is being "out of the loop" the same as being "loopy"? -- Dee Dee "A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort." |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
Oh pshaw, on Sun 14 Oct 2007 09:29:27p, Dee Dee meant to say...
> > "Wayne Boatwright" > wrote in message > 3.184... >> Oh pshaw, on Sun 14 Oct 2007 08:40:25a, Sqwertz meant to say... >> >>> On Sun, 14 Oct 2007 13:02:23 GMT, JoeSpareBedroom wrote: >>> >>>> > wrote in message >>>> ps.com... >>>>> I've been using this recipe since I came across it and am wondering >>>>> if anyone has made any interesting modifications. I've added whole >>>>> wheat flour and tried some corn meal, but that's about it. It makes >>>>> a very nice, simple loaf but I would like spruce it up a little. >>>>> Anyone? >>> >>> My last loaf came out kinda bland for some reason - and I even >>> used the fancy King Arthur flour this time. I switching back to >>> the cheap, store-brand stuff. >>> >>> I cover mine with an egg wash, coarse salt and caraway and make >>> an oblong loaf. >>> >>>> The Times has published lots of bread recipes. Hw are we supposed to >>>> know which one you're talking about? >>> >>> You're probably one of 3 people who doesn't know what recipe this >>> is referring to. >>> >> >> I'm probably one of those 3. I've been out of the loop for so long. >> :-) >> >> -- >> Wayne Boatwright > > > There's only one answer I need: > > Is being "out of the loop" the same as being "loopy"? > > In my case, probably. :-) -- Wayne Boatwright __________________________________________________ Answers: $1, Short: $5, Correct: $25, dumb looks are still free. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
NYTimes bread recipe
On Mon, 15 Oct 2007 00:29:27 -0400, "Dee Dee" >
wrote: >There's only one answer I need: > >Is being "out of the loop" the same as being "loopy"? NO! They are two completely different things, Dee. "Out of the loop" means uniformed about the current situation. "Loopy" means delusional (think of when people move their finger in circles next to their head to silently signal they think someone is "one sandwich short of a picnic"). -- See return address to reply by email remove the smiley face first |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| NYTimes Cooking | General Cooking | |||
| For the sausage makers - LA style chorizo recip in NYTimes | Mexican Cooking | |||
| Photo of NYTimes no-knead bread | Sourdough | |||
| Good Article in NYTimes about Portland,OR | Beer | |||
| Sunday NYTimes bounty | General Cooking | |||
Linear Mode
