on an actual grill. Got a picture somewhere… will try and find.
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it is a metal handle, so that part I am not worried about. Just want to find out if this type of cover would create the same kind of internal… mechanics(?) as a heavy cast iron pot or heavy glass lid (especially with regards to no knead bread)
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I did some sleuthing on the Calphalon website in regards to oven-safe temps. For a standard stainless lid (no glass or plastic), you’re safe up to 450F in an oven. It’s probably a little different than your exact model, but close enough to make a comparison.
Do you have any cast iron skillets you could perch on top of the dutch oven for the covered portion of the bake? Maybe toss some foil on top to help make a better seal? I think that making a nice, humid baking environment is the important part of that step, so as long as you have a pretty good seal you should be ok? (full disclosure: no-knead is the one kind of bread I haven’t tried yet, so my knowledge is more theoretical than anything).
ETA: cat iron should have been cast iron (meow?)
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actually, yeah, I have a cast iron skillet that we actually store sitting inside the top of the dutch oven. fits perfectly. wondering if it sits too deep for the bread to rise, though… bread cooks right at 450, so maybe I’d be safe… should probably just order a lid and wait a couple days to make bread 
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Freezes well and comes out “normal”.
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Had to throw out the salad and some of the veggies I wanted to eat, so… the rest of the lentil soup that I couldn’t cram in the freezer and toast (mix of edam and cheddar with a bit of tomato puree inside), drowning my sorrows in rosé.
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Well, where is it?
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Good stuff. I use grilled tofu (yakitofu) in pot dishes all the time.
Reminds me of grilled haloumi cheese
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My wife was using a youtube one in Japanese.
Here is an English language one.
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Ok, foodie mutants, does anyone have a good recipe for homemade (scratch) brownies that they’d be willing to share? I usually make the Ghirardelli box mix brownies (because they’re easy and delicious), but I’m a good enough baker that a. I feel like I should be able to make some myself and b. I don’t want to go to the store just to pick up brownie mix. Chewy is preferred to crispy, but I can always under-bake 
I’d be willing to entertain brownie-adjacent desserts, too.
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it’s funny you say that… when I posted this to r/food a while back, someone was disappointed it was tofu and not haloumi.
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Quick & dirty emergency brownies (one serving):
4 teaspoons of flour
4 teaspoons of sugar
2 teaspoons of cocoa powder
1 egg
3 teaspoons of milk
3 teaspoons of vegetable oil
Mix in not-too-small cup/mug, put mug in microwave for ca. 3 minutes at 700W or so.
Boom, done.
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That is a very thorough recipe! One question, though—the recipe uses cream cheese. Did your wife just make the substitution on her own idea?
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Perfect! You put the frying pan down first, and the dutch oven goes upside down over it. You’ve got to be careful taking it off after it’s been preheated to put the dough on the frying pan, but it’s much easier to drop the dough into place on a frying pan than deep in a dutch oven.
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The best recipe come from The Joy Of Cooking:
Brownies Cockaigne
Makes 16 to 24 two-inch squares
Preheat the oven to 350°F. If you want chewy and ■■■■■ brownies, use a 13 × 9 × 2-inch pan; if cakey, a 9-inch square pan. Grease the pan and line with parchment paper so it extends over the long sides.
Melt in a small saucepan:
1 stick (4 oz or 115g) unsalted butter
4 ounces (115g) unsweetened chocolate, finely chopped
Let cool. If you don’t, your brownies will be heavy and dry. Beat in a large bowl until light in color and foamy in texture:
4 large eggs
1/4 teaspoon salt
Gradually add and continue beating until thick:
2 cups (400g) sugar
1 teaspoon vanilla
With a few swift strokes, stir in the cooled chocolate mixture just until combined. Even if you are using an electric mixer, switch to a wooden spoon for this. Stir in just until combined:
1 cup (125g) all-purpose flour
If desired, gently stir in:
1 cup chopped toasted pecans
Scrape the batter into the prepared pan. Bake about 25 minutes or until a toothpick inserted in the center comes out clean or with ■■■■■ crumbs attached. Let cool completely in the pan on a rack. If desired, serve with:
Whipped cream or ice cream
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Thank you! I’ll make sure to add this to my “I-need-dessert-right-meow-or-ima-kill-someone” recipe stash.
Thank you, too - I have an old Joy Of Cooking that probably has this recipe in it. Don’t know why I didn’t think to look there first. D’oh! (Dough?)
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Ah
I’m low on spoons most days so trying to brainstorm things to make that can be frozen when I’m not.
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My bad. I tried to find the closest approximation to the Japanese one she used. I didn’t realize it wasn’t the same.
This is closer to it
https://cookpad.com/us/recipes/246092-this-is-it-japanese-souffle-cheesecake
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