Mark Bittman, I know you are a genius. I am grateful that you have helped so many people conquer their fear of ingredients and allowed them to make actual food. I appreciate that you do not pander to the preciousness of foodies, and that you have presented extremely sensible (one of my highest compliments!) opinions about cooking and consumption. But why, why, did you unleash the no-knead foolishness upon us? How is a gloopy mess that takes 20 hours or so of thought an advance? What is so bad about proofing some yeast, mixing it up, kneading for a few minutes, letting it rise and then putting it in the oven? This is not a big deal, really.I tried the famous method this weekend. It took forever! It was messy! I burned my finger on the bloody pot!* So, I don't know. I guess it turned out well, with a nice cust and chewy inside, but it was rather a lot of bother. I don't think I'll do it again.
*This was my fault entirely, of course.
2 comments:
But, it was delicious. SO there.
I've, um, changed my mind about the whole thing. Although there's a 4 hour method that works just fine, too.
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