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The New York Times
The New York Times
The New York Times
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Where the conversation begins. Follow for breaking news, special reports, RTs of our journalists and more. Visit http://nyti.ms/2FVHq9v  to share news tips.

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    The New York Times‏Verified account @nytimes 11 Nov 2016

    Here's one of @nytfood's most popular recipes. No special ingredients, equipment or techniques required. http://nyti.ms/2fJplKG pic.twitter.com/N4TsNJS6nK

    5:16 PM - 11 Nov 2016
    • 103 Retweets
    • 415 Likes
    • manoj kumar Mike Anna Theisen Koka RumShindy Heidi Atkinson Matheus Aurélio Chukwu Ebuka Eddy Demeuter Bayla
    7 replies 103 retweets 415 likes
      1. New conversation
      2. Brian Grubb‏Verified account @briancgrubb 11 Nov 2016
        Replying to @nytimes

        is it a hot dog

        1 reply 0 retweets 8 likes
      3. 1 more reply
      1. New conversation
      2. Kaitlin Wainwright‏ @hellokaitlin 11 Nov 2016
        Replying to @nytimes @nytfood

        @bittman How do you hear a dutch oven at 450F without ruining it?

        1 reply 0 retweets 0 likes
      3. Marielle Quinton‏ @mariellequinton 11 Nov 2016
        Replying to @hellokaitlin @nytimes and

        I've used cast iron and enameled cast iron at those temps and never had problems. What are you using?

        1 reply 0 retweets 0 likes
      4. Kaitlin Wainwright‏ @hellokaitlin 11 Nov 2016
        Replying to @mariellequinton

        Enamel cast iron. I wrecked a previous @LeCreuset this way and was told by them not to heat above 300F dry.

        3 replies 0 retweets 0 likes
      5. Marielle Quinton‏ @mariellequinton 11 Nov 2016
        Replying to @hellokaitlin @lecreuset

        I don't think they should do that, after all they go on the stove. Plus cast iron is so thick I doubt it notices if it's empty or not.

        1 reply 0 retweets 0 likes
      6. Kaitlin Wainwright‏ @hellokaitlin 11 Nov 2016
        Replying to @mariellequinton @lecreuset

        I'm inclined to agree, but having wrecked one $400+ pot, In not about to try again anytime soon tbh.

        1 reply 0 retweets 0 likes
      7. Marielle Quinton‏ @mariellequinton 11 Nov 2016
        Replying to @hellokaitlin @lecreuset

        I hear you. My huge enameled cast iron casserole was on sale/clearance for like $40 at IKEA. Try one of those. I bet yours had some flaw :/

        1 reply 0 retweets 0 likes
      8. Kaitlin Wainwright‏ @hellokaitlin 11 Nov 2016
        Replying to @mariellequinton @lecreuset

        Possible. I've dry-heated cast iron without enamel with no issue.

        2 replies 0 retweets 0 likes
      9. Marielle Quinton‏ @mariellequinton 11 Nov 2016
        Replying to @hellokaitlin @lecreuset

        Anyway, I recommend the IKEA line of enameled cast iron. Mine was made in Portugal, but that was bought several years ago.

        0 replies 0 retweets 1 like
      10. End of conversation
      1. Robert Bowe‏ @bobbybowe66 12 Nov 2016
        Replying to @nytimes @nytfood

        great to see a Good Friend of @ashfordcastle getting serious recognition for serious Breads Pastries & Food well done Jim.

        0 replies 0 retweets 0 likes
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      1. New conversation
      2. Kristin Krebs-Dick‏ @Kristinkrebsd 12 Nov 2016
        Replying to @nytimes @nytfood

        with all the steps and waiting, what time of day is best recommended to start this?

        1 reply 0 retweets 0 likes
      3. ArchitectsFilmStudio‏ @architects_film 22 Dec 2016
        Replying to @Kristinkrebsd @nytimes @nytfood

        Can I share a short film with you? It could be described as Cibo della Mamma - diretto da un architetto.

        0 replies 0 retweets 0 likes
      4. End of conversation
      1. Loregaga‏ @Loregaga2 11 Nov 2016
        Replying to @nytimes @nytfood

        thank you! great recipe!

        0 replies 0 retweets 0 likes
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