Nathan Lau wrote in message m...
Hugh G. Rection wrote:

Yep, that's the guy, kind of a goofy character, but his explanations made
sense to me. But I see some people in this group have negative thoughts
about food tv programs. I might have to give it a try myself just to
satisfy my curiosity.

At least Alton knows the difference between real barbecue and faux.
It's just that sometimes he complicates his cooking by using multitaskers.

In Gear for the kitchen, he argues that a single tasker should both do
its job REALLY WELL and be used more than rarely to justify the space
it will take up. Otherwise, he'll try to get multiple uses out of
items.

As for the ironing board: where exactly does one mount a pasta press
without it getting in the way when you aren't pressing pasta. Besides
there's a certain rightness to pressing pasta on an ironing board. g,
d & r