Recent content by BigPapiDoesItAgain

Glad to be here. I've now got some catching up to do here reading through old posts.

I have some experience to speak from here so I'll put my two cents in. First off, I'll say that I am not a professional chef, and the only training I have if from my Mom who is a "natural" and can make anything taste good. I have an induction hob, so ferrous cooking vessels are all I can use...

I just today made the Cook's Illustrated version of the NYT "No Knead" bread using my 10.25" Lodge Dutch Oven. Interestingly enough, I made one yesterday in my 7.25 qt. LeCreuset. I used the Lodge because I needed the LeCreuset for something else. Size of the plain lodge pot was fine, and I...