Gregory Morrow wrote:
> Nancy Young wrote:

>> Try signing up for America's Test Kitchen to get their recipe
>> for macaroni salad. They had a couple of hints to making
>> it that I want to try. americastestkitchen.com search on
>> macaroni salad.
>
> You know, that's my new fave Saturday afternoon cooking program.
> Yesterday here (Chicago) they had the beer can chicken show and to
> accompany it they made a pasta salad. I like the show because first
> off they tell you how "most" people make stuff and why it sucks, then
> go step - by - step to show you how to make a great dish, in this
> case a pasta salad with pesto. The show that followed was about
> making some Beef Burgundy or whatever in a crockpot, they started out
> by showing that many simply dump ingredients in and you end up with a
> boiled and oily mess...

I like the show, too, thanks for reminding me to record it this
afternoon ...

> I learned something, specifically about how to add pesto to a pasta
> salad, and how to thicken crock pot stuff with IIRC tapioca...
>
> Does anyone have their cookbook? I'm considering getting it...

I have the Family cookbook, I really like it. Maybe other people
have different America's Test Kitchen cookbooks they like as well
or better.

nancy

Nancy Young said...

> Gregory Morrow wrote:
>> Nancy Young wrote:
>
>>> Try signing up for America's Test Kitchen to get their recipe
>>> for macaroni salad. They had a couple of hints to making
>>> it that I want to try. americastestkitchen.com search on
>>> macaroni salad.
>>
>> You know, that's my new fave Saturday afternoon cooking program.
>> Yesterday here (Chicago) they had the beer can chicken show and to
>> accompany it they made a pasta salad. I like the show because first
>> off they tell you how "most" people make stuff and why it sucks, then
>> go step - by - step to show you how to make a great dish, in this
>> case a pasta salad with pesto. The show that followed was about
>> making some Beef Burgundy or whatever in a crockpot, they started out
>> by showing that many simply dump ingredients in and you end up with a
>> boiled and oily mess...
>
> I like the show, too, thanks for reminding me to record it this
> afternoon ...
>
>> I learned something, specifically about how to add pesto to a pasta
>> salad, and how to thicken crock pot stuff with IIRC tapioca...
>>
>> Does anyone have their cookbook? I'm considering getting it...
>
> I have the Family cookbook, I really like it. Maybe other people
> have different America's Test Kitchen cookbooks they like as well
> or better.
>
> nancy


The guy is a bit of a moron but the show is OK, no commercial
interruptions.

Saw today's show about how to make well done hamburgers, with a bread/milk
addition. No telling if they were or not. Naturally they thumbs up'd the
finished product.

I'd've used buffalo myself to bloody rare, without incident.

I wouldn't fault them for naked burgers. Flavor of meat is everything.

If I wasn't "memory deficient," I'd've remembered the recommended the
Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?! Dammit!!!

Andy

Andy wrote:
> Nancy Young said...

> Saw today's show about how to make well done hamburgers, with a
> bread/milk addition. No telling if they were or not. Naturally they
> thumbs up'd the finished product.
>
> I'd've used buffalo myself to bloody rare, without incident.
>
> I wouldn't fault them for naked burgers. Flavor of meat is everything.
>
> If I wasn't "memory deficient," I'd've remembered the recommended the
> Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?! Dammit!!!

Tillamook?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark said...

> Andy wrote:
>> Nancy Young said...
>
>> Saw today's show about how to make well done hamburgers, with a
>> bread/milk addition. No telling if they were or not. Naturally they
>> thumbs up'd the finished product.
>>
>> I'd've used buffalo myself to bloody rare, without incident.
>>
>> I wouldn't fault them for naked burgers. Flavor of meat is everything.
>>
>> If I wasn't "memory deficient," I'd've remembered the recommended the
>> Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?! Dammit!!!
>
> Tillamook?


Boy, am I glad I'm in such great mixed company!

Must shop Tillamook sharp cheddar.

Best,

Andy

Andy wrote:

> Blinky the Shark said...
>
>> Andy wrote:
>>> Nancy Young said...
>>
>>> Saw today's show about how to make well done hamburgers, with a
>>> bread/milk addition. No telling if they were or not. Naturally they
>>> thumbs up'd the finished product.
>>>
>>> I'd've used buffalo myself to bloody rare, without incident.
>>>
>>> I wouldn't fault them for naked burgers. Flavor of meat is everything.
>>>
>>> If I wasn't "memory deficient," I'd've remembered the recommended the
>>> Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?! Dammit!!!
>>
>> Tillamook?
>
>
> Boy, am I glad I'm in such great mixed company!
>
> Must shop Tillamook sharp cheddar.

Allow me to contribute to your craving.

http://www.tillamookcheese.com/OurPr...p_Cheddar.aspx


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark said...

> Andy wrote:
>
>> Blinky the Shark said...
>>
>>> Andy wrote:
>>>> Nancy Young said...
>>>
>>>> Saw today's show about how to make well done hamburgers, with a
>>>> bread/milk addition. No telling if they were or not. Naturally they
>>>> thumbs up'd the finished product.
>>>>
>>>> I'd've used buffalo myself to bloody rare, without incident.
>>>>
>>>> I wouldn't fault them for naked burgers. Flavor of meat is everything.
>>>>
>>>> If I wasn't "memory deficient," I'd've remembered the recommended the
>>>> Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?! Dammit!!!
>>>
>>> Tillamook?
>>
>>
>> Boy, am I glad I'm in such great mixed company!
>>
>> Must shop Tillamook sharp cheddar.
>
> Allow me to contribute to your craving.
>
> http://www.tillamookcheese.com/OurPr...p_Cheddar.aspx


blinky,

A whole loaf of cheese? Very impressive!!!

Thanks,

Andy
Country Mouse

"Andy" <q> wrote
>
> A whole loaf of cheese? Very impressive!!!
>

Andy, trust me, you don't need that much cheese. Might as well be a loaded
gun if you like cheese as much as I do. I'm still keeping mostly shredded
around so I don't just grab slices when I should be having cucumbers and
peppers and such. Cheese is too good and wayyy too full of saturated fat.

Andy <q> wrote in :

> Blinky the Shark said...
>
>> Andy wrote:
>>
>>> Blinky the Shark said...
>>>
>>>> Andy wrote:
>>>>> Nancy Young said...
>>>>
>>>>> Saw today's show about how to make well done hamburgers, with a
>>>>> bread/milk addition. No telling if they were or not. Naturally
>>>>> they thumbs up'd the finished product.
>>>>>
>>>>> I'd've used buffalo myself to bloody rare, without incident.
>>>>>
>>>>> I wouldn't fault them for naked burgers. Flavor of meat is
>>>>> everything.
>>>>>
>>>>> If I wasn't "memory deficient," I'd've remembered the recommended
>>>>> the Timerock? Timberook? BEGAN with "T" sharp cheddar cheese?!
>>>>> Dammit!!!
>>>>
>>>> Tillamook?
>>>
>>>
>>> Boy, am I glad I'm in such great mixed company!
>>>
>>> Must shop Tillamook sharp cheddar.
>>
>> Allow me to contribute to your craving.
>>
>> http://www.tillamookcheese.com/OurPr...p_Cheddar.aspx
>
>
> blinky,
>
> A whole loaf of cheese? Very impressive!!!
>
> Thanks,
>
> Andy
> Country Mouse
>

Their grilled cheese and pulled pork sandwich idea/concept seems like a
keeper.

--

The house of the burning beet-Alan