After all this fun about concentrated boiled water in the comments to yesterday’s blog entry, my daughter Lauren found a bona-fide recipe in Gourmet that you won’t want to miss. Get your pens and paper ready so you can start writing down the recipe.

Thanks, Lauren, for letting us know about this sterling recipe that appeared in the November 2001 issue of Gourmet Magazine.

Blogreaders, by the way, this recipe received 848 rave reviews and a user rating of 78%.  78% of readers who made this simple recipe would make it again.  A 78% rating apparently is symbolized by  3½ forks: 

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 Are you ready?

Salted Water for Boiling

Ingredients

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Preparation

When salting water for cooking, use 1 tablespoon of salt for every 4 quarts of water.

Ta-dah! That’s it! Isn’t it amazing? Don’t you like simple recipes?

Here are four (4) of the 848 rave reviews:

Am I reading the recipe wrong? I don’t see a list of ingredients after the word “ingredients”. The preparation directions are there, but no ingredients. How am I supposed to make salted water for boiling without ingredients listed? Shame on Epicurious for leaving this out. Someone, please help.

…tastes so decadent and cheesy, excellent with a hunk of bread on a cold night. I doubled everything.

Sure, when this recipe was originally posted BEFORE the greatest economic whatsoever since whensoever or whatever happened, extravagances such as this may have seemed commonplace. But who can possibly afford such extravagance now? I long for the day when I too can, as so many of you seem to shamelessly have done, prepare such a fantastic recipe for my children. Until that time it is plain water for them. . .and they’ll be glad to get it!

It’s just so hard to find the ingredients in this country! well I might have to make some of the adjustments suggested in the reviews.

Can you top this?