Speaking of Chris Kimball, guess who is watching him? (Well, a little
bit) Me! A CK despiser from way back.

Yes, I've been watching back eps of America's Test Kitchen on Netflix.
Not all of 'em, but a few of interest. I was amazed to see the
episode on how to soft boil eggs. Damned if 1/2" water and a 6.5 min
cooking time don't work!! Even works up here at 8K ft elev, where
water boils at about 196 deg F (I added about 20 secs to cook time).
Gonna buy me a Rosle egg topper and a couple egg cups, too. Gotta
give this Limey "egg soldiers" silliness a shot.

https://en.wikipedia.org/wiki/Soldiers_(food)

Cheerio, guv'nr
nb

On 05/10/2015 10:10 AM, notbob wrote:
> Speaking of Chris Kimball, guess who is watching him? (Well, a little
> bit) Me! A CK despiser from way back.
>
> Yes, I've been watching back eps of America's Test Kitchen on Netflix.
> Not all of 'em, but a few of interest. I was amazed to see the
> episode on how to soft boil eggs. Damned if 1/2" water and a 6.5 min
> cooking time don't work!! Even works up here at 8K ft elev, where
> water boils at about 196 deg F (I added about 20 secs to cook time).
> Gonna buy me a Rosle egg topper and a couple egg cups, too. Gotta
> give this Limey "egg soldiers" silliness a shot.
>
> https://en.wikipedia.org/wiki/Soldiers_(food)
>
> Cheerio, guv'nr
> nb
>
We called them dips!
Graham

On 5 Oct 2015 16:10:11 GMT, notbob > wrote:

>Speaking of Chris Kimball, guess who is watching him? (Well, a little
>bit) Me! A CK despiser from way back.
>
>Yes, I've been watching back eps of America's Test Kitchen on Netflix.
>Not all of 'em, but a few of interest. I was amazed to see the
>episode on how to soft boil eggs. Damned if 1/2" water and a 6.5 min
>cooking time don't work!! Even works up here at 8K ft elev, where
>water boils at about 196 deg F (I added about 20 secs to cook time).
>Gonna buy me a Rosle egg topper and a couple egg cups, too. Gotta
>give this Limey "egg soldiers" silliness a shot.

Use to have soldiers a lot as a kid, I still do occasionally.
The best part is when you get heaps of yolk on a soldier, yum

>https://en.wikipedia.org/wiki/Soldiers_(food)

This link might work:
https://en.wikipedia.org/wiki/Soldiers_%28food%29

On 10/5/2015 11:10 AM, notbob wrote:
> Speaking of Chris Kimball, guess who is watching him? (Well, a little
> bit) Me! A CK despiser from way back.
>
> Yes, I've been watching back eps of America's Test Kitchen on Netflix.
> Not all of 'em, but a few of interest. I was amazed to see the
> episode on how to soft boil eggs. Damned if 1/2" water and a 6.5 min
> cooking time don't work!! Even works up here at 8K ft elev, where
> water boils at about 196 deg F (I added about 20 secs to cook time).
> Gonna buy me a Rosle egg topper and a couple egg cups, too. Gotta
> give this Limey "egg soldiers" silliness a shot.
>
> https://en.wikipedia.org/wiki/Soldiers_(food)
>
> Cheerio, guv'nr
> nb
>

Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
appreciate the 'staff' more! As always, YMMV! The two magazines aren't
so shabby either, unlike many others :>

Sky

On Mon, 05 Oct 2015 18:16:15 -0500, Sky >
wrote:

>On 10/5/2015 11:10 AM, notbob wrote:
>> Speaking of Chris Kimball, guess who is watching him? (Well, a little
>> bit) Me! A CK despiser from way back.
>>
>> Yes, I've been watching back eps of America's Test Kitchen on Netflix.
>> Not all of 'em, but a few of interest. I was amazed to see the
>> episode on how to soft boil eggs. Damned if 1/2" water and a 6.5 min
>> cooking time don't work!! Even works up here at 8K ft elev, where
>> water boils at about 196 deg F (I added about 20 secs to cook time).
>> Gonna buy me a Rosle egg topper and a couple egg cups, too. Gotta
>> give this Limey "egg soldiers" silliness a shot.
>>
>> https://en.wikipedia.org/wiki/Soldiers_(food)
>>
>> Cheerio, guv'nr
>> nb
>>
>
>Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>so shabby either, unlike many others :>
>
>Sky
I just got the cookbook of all the recipes, all seasons, including
this season. Good stuff!
Janet US

On 10/5/2015 6:57 PM, Janet B wrote:
> On Mon, 05 Oct 2015 18:16:15 -0500, Sky >
> wrote:
>
>> On 10/5/2015 11:10 AM, notbob wrote:
>>> Speaking of Chris Kimball, guess who is watching him? (Well, a little
>>> bit) Me! A CK despiser from way back.
>>>
>>> Yes, I've been watching back eps of America's Test Kitchen on Netflix.
>>> Not all of 'em, but a few of interest. I was amazed to see the
>>> episode on how to soft boil eggs. Damned if 1/2" water and a 6.5 min
>>> cooking time don't work!! Even works up here at 8K ft elev, where
>>> water boils at about 196 deg F (I added about 20 secs to cook time).
>>> Gonna buy me a Rosle egg topper and a couple egg cups, too. Gotta
>>> give this Limey "egg soldiers" silliness a shot.
>>>
>>> https://en.wikipedia.org/wiki/Soldiers_(food)
>>>
>>> Cheerio, guv'nr
>>> nb
>>>
>>
>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>> so shabby either, unlike many others :>
>>
>> Sky
> I just got the cookbook of all the recipes, all seasons, including
> this season. Good stuff!
> Janet US

Would you recommend the book as a holiday (Christmas) gift? My folks
like recipes and cookbooks, etc., so I wonder . . . ? TIA

Sky

On Monday, October 5, 2015 at 5:10:05 PM UTC-7, Sky wrote:
> On 10/5/2015 6:57 PM, Janet B wrote:
> > On Mon, 05 Oct 2015 18:16:15 -0500, Sky >
> > wrote:
> >
> >> On 10/5/2015 11:10 AM, notbob wrote:
> >>> Speaking of Chris Kimball, guess who is watching him? (Well, a little
> >>> bit) Me! A CK despiser from way back.
> >>>
> >>> Yes, I've been watching back eps of America's Test Kitchen on Netflix.
> >>> Not all of 'em, but a few of interest. I was amazed to see the
> >>> episode on how to soft boil eggs. Damned if 1/2" water and a 6.5 min
> >>> cooking time don't work!! Even works up here at 8K ft elev, where
> >>> water boils at about 196 deg F (I added about 20 secs to cook time).
> >>> Gonna buy me a Rosle egg topper and a couple egg cups, too. Gotta
> >>> give this Limey "egg soldiers" silliness a shot.
> >>>
> >>> https://en.wikipedia.org/wiki/Soldiers_(food)
> >>>
> >>> Cheerio, guv'nr
> >>> nb
> >>>
> >>
> >> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
> >> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
> >> so shabby either, unlike many others :>
> >>
> >> Sky
> > I just got the cookbook of all the recipes, all seasons, including
> > this season. Good stuff!
> > Janet US
>
> Would you recommend the book as a holiday (Christmas) gift? My folks
> like recipes and cookbooks, etc., so I wonder . . . ? TIA
>

notbob's post reminded me. bowtie man is polarizing. Make sure your parents
don't hate him.

On 10/5/2015 9:22 PM, wrote:
> On Monday, October 5, 2015 at 5:10:05 PM UTC-7, Sky wrote:
>> On 10/5/2015 6:57 PM, Janet B wrote:
>>> On Mon, 05 Oct 2015 18:16:15 -0500, Sky >
>>> wrote:
>>>
>>>> On 10/5/2015 11:10 AM, notbob wrote:
>>>>> Speaking of Chris Kimball, guess who is watching him? (Well, a little
>>>>> bit) Me! A CK despiser from way back.
>>>>>
>>>>> Yes, I've been watching back eps of America's Test Kitchen on Netflix.
>>>>> Not all of 'em, but a few of interest. I was amazed to see the
>>>>> episode on how to soft boil eggs. Damned if 1/2" water and a 6.5 min
>>>>> cooking time don't work!! Even works up here at 8K ft elev, where
>>>>> water boils at about 196 deg F (I added about 20 secs to cook time).
>>>>> Gonna buy me a Rosle egg topper and a couple egg cups, too. Gotta
>>>>> give this Limey "egg soldiers" silliness a shot.
>>>>>
>>>>> https://en.wikipedia.org/wiki/Soldiers_(food)
>>>>>
>>>>> Cheerio, guv'nr
>>>>> nb
>>>>>
>>>>
>>>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>>>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>>>> so shabby either, unlike many others :>
>>>>
>>>> Sky
>>> I just got the cookbook of all the recipes, all seasons, including
>>> this season. Good stuff!
>>> Janet US
>>
>> Would you recommend the book as a holiday (Christmas) gift? My folks
>> like recipes and cookbooks, etc., so I wonder . . . ? TIA
>>
>
> notbob's post reminded me. bowtie man is polarizing.

No he isn't.

> Make sure your parents don't hate him.


Oh puleeeze....




--- news://freenews.netfront.net/ - complaints: ---

On Mon, 05 Oct 2015 19:10:04 -0500, Sky >
wrote:

>On 10/5/2015 6:57 PM, Janet B wrote:
>> On Mon, 05 Oct 2015 18:16:15 -0500, Sky >
>> wrote:
>>
>>> On 10/5/2015 11:10 AM, notbob wrote:
>>>> Speaking of Chris Kimball, guess who is watching him? (Well, a little
>>>> bit) Me! A CK despiser from way back.
>>>>
>>>> Yes, I've been watching back eps of America's Test Kitchen on Netflix.
>>>> Not all of 'em, but a few of interest. I was amazed to see the
>>>> episode on how to soft boil eggs. Damned if 1/2" water and a 6.5 min
>>>> cooking time don't work!! Even works up here at 8K ft elev, where
>>>> water boils at about 196 deg F (I added about 20 secs to cook time).
>>>> Gonna buy me a Rosle egg topper and a couple egg cups, too. Gotta
>>>> give this Limey "egg soldiers" silliness a shot.
>>>>
>>>> https://en.wikipedia.org/wiki/Soldiers_(food)
>>>>
>>>> Cheerio, guv'nr
>>>> nb
>>>>
>>>
>>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>>> so shabby either, unlike many others :>
>>>
>>> Sky
>> I just got the cookbook of all the recipes, all seasons, including
>> this season. Good stuff!
>> Janet US
>
>Would you recommend the book as a holiday (Christmas) gift? My folks
>like recipes and cookbooks, etc., so I wonder . . . ? TIA
>
>Sky
>
Yes. The book is laid out well and so are the recipes. It is a soft
cover, decent page size, not to heavy to be useful. It opens and lies
flat (a big plus) No exotic ingredients. A picture for every recipe.
A reason why the recipe works. And just like the show, everything is
in plain language. I'm enjoying it. Truthfully, I've had the book
about two weeks and I keep changing my mind about what I'm going to
try first. Right now it is bed-time reading.
The Complete Cook's Country TV Show Cookbook (every recipe from all
eight seasons)
Janet US

On 10/6/2015 12:44 AM, Janet B wrote:
> On Mon, 05 Oct 2015 19:10:04 -0500, Sky >
> wrote:

>> Would you recommend the book as a holiday (Christmas) gift? My folks
>> like recipes and cookbooks, etc., so I wonder . . . ? TIA

> Yes. The book is laid out well and so are the recipes. It is a soft
> cover, decent page size, not to heavy to be useful. It opens and lies
> flat (a big plus) No exotic ingredients. A picture for every recipe.
> A reason why the recipe works. And just like the show, everything is
> in plain language. I'm enjoying it. Truthfully, I've had the book
> about two weeks and I keep changing my mind about what I'm going to
> try first. Right now it is bed-time reading.
> The Complete Cook's Country TV Show Cookbook (every recipe from all
> eight seasons)

I haven't seen that one, but I imagine it's like the
America's Test Kitchen Family Cookbook. A great go-to cookbook
and I haven't made anything from it that wasn't delicious.

nancy

Janet B wrote:
>
> Yes. The book is laid out well and so are the recipes. It is a soft
> cover, decent page size, not to heavy to be useful. It opens and lies
> flat (a big plus) No exotic ingredients. A picture for every recipe.
> A reason why the recipe works. And just like the show, everything is
> in plain language. I'm enjoying it. Truthfully, I've had the book
> about two weeks and I keep changing my mind about what I'm going to
> try first. Right now it is bed-time reading.
> The Complete Cook's Country TV Show Cookbook (every recipe from all
> eight seasons)

Thank you so much for mentioning this book. I probably never would
have known about it otherwise. It sounds like the perfect cookbook to
me. I've always liked to scan for pictures of meals in a cookbook vs a
good cookbook with no pictures.

Just when I thought I would never buy another cookbook, I'm going to
order this one.

One thing to be careful of. If you google this you will get many hits
of older versions. I saw offer for books that covered 5-6-7 seasons. I
finally found the one you have covering 8 seasons.

Thank you again. I'll also use it for bed-time reading for a while
once I get it.

On 10/5/2015 11:44 PM, Janet B wrote:
> On Mon, 05 Oct 2015 19:10:04 -0500, Sky >
> wrote:
>
>> On 10/5/2015 6:57 PM, Janet B wrote:
>>> On Mon, 05 Oct 2015 18:16:15 -0500, Sky >
>>> wrote:
>>
>> Would you recommend the book as a holiday (Christmas) gift? My folks
>> like recipes and cookbooks, etc., so I wonder . . . ? TIA
>>
>> Sky
>>
> Yes. The book is laid out well and so are the recipes. It is a soft
> cover, decent page size, not to heavy to be useful. It opens and lies
> flat (a big plus) No exotic ingredients. A picture for every recipe.
> A reason why the recipe works. And just like the show, everything is
> in plain language. I'm enjoying it. Truthfully, I've had the book
> about two weeks and I keep changing my mind about what I'm going to
> try first. Right now it is bed-time reading.
> The Complete Cook's Country TV Show Cookbook (every recipe from all
> eight seasons)
> Janet US
>

Thanks for the description of the cookbook, Janet. I do believe I may
purchase this book soon (have to check budget come end of month). I'll
look for the purchase details after I watch Cook's Country when it airs
tomorrow afternoon on PBS.

I do enjoy the show and how its talented cast demonstrates how
everything is so seemingly easy to make! Alas, Cook's Country and ATK
do not show the hard work needed afterwards when tools, gadgets,
cookware, dishes and flatware have to be cleaned and put away, which can
be rather time-consuming for a household of one. Oh well Hmmm, I
wonder what the average wages are for their dishwashers and cleaning
crews <----- that's a rhetorical question

Sky

On 2015-10-05, Sky > wrote:

> I happen to like the bow-tie guy.....

I forgot about the bow-tie thing. Usta be a woman on ba.food (bay
area food, as in SFBA) that always referred to him as "pompous bow-tie
man". That seemed apropos back when I didn't like him.

Chris graduated as a journalism major and wanted to start a publishing
empire. I think he chose food cuz it had the greatest potential to
realize his dreams.

I no longer give a rat's ass, one way or the other.

nb

On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>
> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
> so shabby either, unlike many others :>
>
> Sky
>
>
Me, too. I don't understand all this hostility toward
Chris Kimball. He doesn't dress tawdrily, he's not grinning
into the camera like an idiot, he doesn't correct people's
pronunciation of 'foreign' words, he doesn't discuss 'table
scapes, etc.

wrote:
> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>>
>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>> so shabby either, unlike many others :>
>>
>> Sky
>>
>>
> Me, too. I don't understand all this hostility toward
> Chris Kimball. He doesn't dress tawdrily, he's not grinning
> into the camera like an idiot, he doesn't correct people's
> pronunciation of 'foreign' words, he doesn't discuss 'table
> scapes, etc.

he wears a bow tie

that's negative 100 points right there

On Tue, 6 Oct 2015 04:53:03 +0000 (UTC), tert in seattle
> wrote:

> wrote:
> > On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
> >>
> >> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
> >> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
> >> so shabby either, unlike many others :>
> >>
> >> Sky
> >>
> >>
> > Me, too. I don't understand all this hostility toward
> > Chris Kimball. He doesn't dress tawdrily, he's not grinning
> > into the camera like an idiot, he doesn't correct people's
> > pronunciation of 'foreign' words, he doesn't discuss 'table
> > scapes, etc.
>
> he wears a bow tie
>
> that's negative 100 points right there

I love bow ties.

--

sf

On Tuesday, October 6, 2015 at 5:19:10 AM UTC-5, sf wrote:
>
> On Tue, 6 Oct 2015 04:53:03 +0000 (UTC), tert in seattle
> > wrote:
>
> > wrote:
>
> > > On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
> > >>
> > >> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
> > >> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
> > >> so shabby either, unlike many others :>
> > >>
> > >> Sky
> > >>
> > >>
> > > Me, too. I don't understand all this hostility toward
> > > Chris Kimball. He doesn't dress tawdrily, he's not grinning
> > > into the camera like an idiot, he doesn't correct people's
> > > pronunciation of 'foreign' words, he doesn't discuss 'table
> > > scapes, etc.
> >
> > he wears a bow tie
> >
> > that's negative 100 points right there
>
> I love bow ties.
>
> sf
>
>
Bow ties don't bother me in the least and I don't really
ever notice Chris's b.t. until someone mentions it, usually
in the negative.

sf wrote:
> On Tue, 6 Oct 2015 04:53:03 +0000 (UTC), tert in seattle
> wrote:
>
>> wrote:
>> > On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>> >>
>> >> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>> >> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>> >> so shabby either, unlike many others :>
>> >>
>> >> Sky
>> >>
>> >>
>> > Me, too. I don't understand all this hostility toward
>> > Chris Kimball. He doesn't dress tawdrily, he's not grinning
>> > into the camera like an idiot, he doesn't correct people's
>> > pronunciation of 'foreign' words, he doesn't discuss 'table
>> > scapes, etc.
>>
>> he wears a bow tie
>>
>> that's negative 100 points right there
>
> I love bow ties.

the only people allowed to wear bow ties are rumpled college professors
and barbershop quartets

anyone else trying to pull it off looks like a pretentious dweeb

On 10/6/2015 4:19 AM, sf wrote:
> On Tue, 6 Oct 2015 04:53:03 +0000 (UTC), tert in seattle
> > wrote:
>
>> wrote:
>>> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>>>>
>>>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>>>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>>>> so shabby either, unlike many others :>
>>>>
>>>> Sky
>>>>
>>>>
>>> Me, too. I don't understand all this hostility toward
>>> Chris Kimball. He doesn't dress tawdrily, he's not grinning
>>> into the camera like an idiot, he doesn't correct people's
>>> pronunciation of 'foreign' words, he doesn't discuss 'table
>>> scapes, etc.
>>
>> he wears a bow tie
>>
>> that's negative 100 points right there
>
> I love bow ties.
>

It's a fairly practical way to look dressy for TV without dragging a
necktie through one's cooking.

Bow tie people tend to be quirky, but thoughtful.

On 10/5/2015 10:53 PM, tert in seattle wrote:
> wrote:
>> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>>>
>>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>>> so shabby either, unlike many others :>
>>>
>>> Sky
>>>
>>>
>> Me, too. I don't understand all this hostility toward
>> Chris Kimball. He doesn't dress tawdrily, he's not grinning
>> into the camera like an idiot, he doesn't correct people's
>> pronunciation of 'foreign' words, he doesn't discuss 'table
>> scapes, etc.
>
> he wears a bow tie
>
> that's negative 100 points right there
>

He and his staff do yeoman work, that easily erases any clothing
demerits for a rational person.

--- news://freenews.netfront.net/ - complaints: ---

Bruce wrote:
> On Tue, 6 Oct 2015 04:53:03 +0000 (UTC), tert in seattle
> wrote:
>
wrote:
>>> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>>>>
>>>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>>>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>>>> so shabby either, unlike many others :>
>>>>
>>>> Sky
>>>>
>>>>
>>> Me, too. I don't understand all this hostility toward
>>> Chris Kimball. He doesn't dress tawdrily, he's not grinning
>>> into the camera like an idiot, he doesn't correct people's
>>> pronunciation of 'foreign' words, he doesn't discuss 'table
>>> scapes, etc.
>>
>>he wears a bow tie
>>
>>that's negative 100 points right there
>
> I'd rather watch an old fart with a bow tie who knows what he's
> talking about, than a hipster beard with purple pants who talks
> hogwash.

except he doesn't know anything about cooking -- he knows about
running a publishing business

he's just reading his lines

On Tuesday, October 6, 2015 at 11:50:08 PM UTC-5, tert in seattle wrote:
>
> except he doesn't know anything about cooking -- he knows about
> running a publishing business
>
> he's just reading his lines
>
>
We're going to have to agree to disagree.

On 10/6/2015 10:42 PM, tert in seattle wrote:
>> I'd rather watch an old fart with a bow tie who knows what he's
>> >talking about, than a hipster beard with purple pants who talks
>> >hogwash.
> except he doesn't know anything about cooking -- he knows about
> running a publishing business
>
> he's just reading his lines
>
>

Dead wrong, it's YOU who know NOTHING about him!

--- news://freenews.netfront.net/ - complaints: ---

On 10/6/2015 10:42 PM, tert in seattle wrote:
> Bruce wrote:
>> On Tue, 6 Oct 2015 04:53:03 +0000 (UTC), tert in seattle
>> > wrote:
>>
>>> wrote:
>>>> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>>>>>
>>>>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>>>>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>>>>> so shabby either, unlike many others :>
>>>>>
>>>>> Sky
>>>>>
>>>>>
>>>> Me, too. I don't understand all this hostility toward
>>>> Chris Kimball. He doesn't dress tawdrily, he's not grinning
>>>> into the camera like an idiot, he doesn't correct people's
>>>> pronunciation of 'foreign' words, he doesn't discuss 'table
>>>> scapes, etc.
>>>
>>> he wears a bow tie
>>>
>>> that's negative 100 points right there
>>
>> I'd rather watch an old fart with a bow tie who knows what he's
>> talking about, than a hipster beard with purple pants who talks
>> hogwash.
>
> except he doesn't know anything about cooking -- he knows about
> running a publishing business
>
> he's just reading his lines

Not according to the Times:

http://www.nytimes.com/2012/10/14/ma...ball.html?_r=0

It was in Westport that he began taking classes at a culinary school run
by Malvina Kinard, a middle-aged divorcée and friend of Julia Child. “I
drove the instructors crazy,” Kimball recalls. He needled them about
minute points of food science — “I wanted to know how much salt was in a
pinch, why you have to scald milk to make a béchamel” — and received
indignant, unsatisfying answers. Soon after, with seed money raised from
his brother-in-law and a handful of investors, he decided he would
answer those questions himself by starting a magazine titled, simply,
Cook’s.

On 10/6/2015 10:59 PM, Bruce wrote:
> On Wed, 7 Oct 2015 04:42:56 +0000 (UTC), tert in seattle
> > wrote:
>
>> Bruce wrote:
>>> On Tue, 6 Oct 2015 04:53:03 +0000 (UTC), tert in seattle
>>> > wrote:
>>>
>>>> wrote:
>>>>> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>>>>>>
>>>>>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>>>>>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>>>>>> so shabby either, unlike many others :>
>>>>>>
>>>>>> Sky
>>>>>>
>>>>>>
>>>>> Me, too. I don't understand all this hostility toward
>>>>> Chris Kimball. He doesn't dress tawdrily, he's not grinning
>>>>> into the camera like an idiot, he doesn't correct people's
>>>>> pronunciation of 'foreign' words, he doesn't discuss 'table
>>>>> scapes, etc.
>>>>
>>>> he wears a bow tie
>>>>
>>>> that's negative 100 points right there
>>>
>>> I'd rather watch an old fart with a bow tie who knows what he's
>>> talking about, than a hipster beard with purple pants who talks
>>> hogwash.
>>
>> except he doesn't know anything about cooking -- he knows about
>> running a publishing business
>>
>> he's just reading his lines
>
> Someone's got to be the main host.
>

Ah...he invented it, so...

On Wed, 07 Oct 2015 11:28:30 +1100, Bruce > wrote:

> I'd rather watch an old fart with a bow tie who knows what he's
> talking about, than a hipster beard with purple pants who talks
> hogwash.

His staff does the research and presentations... he's there to taste
and ask questions. He plays Claudine and they are Jacques Pepin.

--

sf

On Thu, 08 Oct 2015 12:08:11 +1100, Bruce > wrote:

> On Wed, 07 Oct 2015 17:42:36 -0700, sf > wrote:
>
> >On Wed, 07 Oct 2015 11:28:30 +1100, Bruce > wrote:
> >
> >> I'd rather watch an old fart with a bow tie who knows what he's
> >> talking about, than a hipster beard with purple pants who talks
> >> hogwash.
> >
> >His staff does the research and presentations... he's there to taste
> >and ask questions. He plays Claudine and they are Jacques Pepin.
>
> I don't know who Claudine is but I know the program and I think he
> does it in a likeable way.

Claudine is Jacques Pepin's DD. She's also married to a chef.
https://www.youtube.com/watch?v=4wiOtjrvXgk

--

sf

Bruce wrote in rec.food.cooking:

> On Tue, 6 Oct 2015 04:53:03 +0000 (UTC), tert in seattle
> > wrote:
>
> > wrote:
> >> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
> >>>
> >>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but
> I >>> appreciate the 'staff' more! As always, YMMV! The two
> magazines aren't >>> so shabby either, unlike many others :>
> >>>
> >>> Sky
> > > >
> > > >
> >> Me, too. I don't understand all this hostility toward
> >> Chris Kimball. He doesn't dress tawdrily, he's not grinning
> >> into the camera like an idiot, he doesn't correct people's
> >> pronunciation of 'foreign' words, he doesn't discuss 'table
> >> scapes, etc.
> >
> > he wears a bow tie
> >
> > that's negative 100 points right there
>
> I'd rather watch an old fart with a bow tie who knows what he's
> talking about, than a hipster beard with purple pants who talks
> hogwash.

Agreed Bruce. Actually I don't expect a TV cook to have a tie on when
working but hey, that's just me maybe.

Carol

--

On 10/7/2015 3:09 PM, Bruce wrote:
> On Wed, 07 Oct 2015 19:53:43 -0500, "cshenk" > wrote:
>
>> Bruce wrote in rec.food.cooking:
>>
>>> On Tue, 6 Oct 2015 04:53:03 +0000 (UTC), tert in seattle
>>> > wrote:
>>>
>>>> wrote:
>>>>> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>>>>>>
>>>>>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but
>>> I >>> appreciate the 'staff' more! As always, YMMV! The two
>>> magazines aren't >>> so shabby either, unlike many others :>
>>>>>>
>>>>>> Sky
>>>>>>
>>>>>>
>>>>> Me, too. I don't understand all this hostility toward
>>>>> Chris Kimball. He doesn't dress tawdrily, he's not grinning
>>>>> into the camera like an idiot, he doesn't correct people's
>>>>> pronunciation of 'foreign' words, he doesn't discuss 'table
>>>>> scapes, etc.
>>>>
>>>> he wears a bow tie
>>>>
>>>> that's negative 100 points right there
>>>
>>> I'd rather watch an old fart with a bow tie who knows what he's
>>> talking about, than a hipster beard with purple pants who talks
>>> hogwash.
>>
>> Agreed Bruce. Actually I don't expect a TV cook to have a tie on when
>> working but hey, that's just me maybe.
>
> I think ties are useless things anyway. I've worn one twice and there
> won't be a third time
>

I'd wear ties to go on job interviews in Hawaii and on the mainland.
Normally, a guy from Hawaii would never wear a tie but you gots to use
everything you got to get a job. I'd recommend wearing a tie to any job
seeker. OTOH, if you're trying to get a job at Taco Bell, you're just
going to look like a big doofus.

Of course, I'm not talking about a bow tie. OTOH, if you're trying to
get a job as a circus clown, it probably wouldn't hurt...

On 10/5/2015 9:58 PM, wrote:
> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>>
>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>> so shabby either, unlike many others :>
>>
>> Sky
>>
>>
> Me, too. I don't understand all this hostility toward
> Chris Kimball. He doesn't dress tawdrily, he's not grinning
> into the camera like an idiot, he doesn't correct people's
> pronunciation of 'foreign' words, he doesn't discuss 'table
> scapes, etc.
>

+1!

--- news://freenews.netfront.net/ - complaints: ---

"Mirrror of TrVth" > wrote in message
...
> On 10/5/2015 9:58 PM, wrote:
>> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>>>
>>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>>> so shabby either, unlike many others :>
>>>
>>> Sky
>>>
>>>
>> Me, too. I don't understand all this hostility toward
>> Chris Kimball. He doesn't dress tawdrily, he's not grinning
>> into the camera like an idiot, he doesn't correct people's
>> pronunciation of 'foreign' words, he doesn't discuss 'table
>> scapes, etc.
>>
>
> +1!

Personally, I like him a lot, much better than many of them.

Cheri

On 10/6/2015 4:57 PM, Cheri wrote:
>
> "Mirrror of TrVth" > wrote in message
> ...
>> On 10/5/2015 9:58 PM, wrote:
>>> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>>>>
>>>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>>>> appreciate the 'staff' more! As always, YMMV! The two magazines
>>>> aren't
>>>> so shabby either, unlike many others :>
>>>>
>>>> Sky
>>>>
>>>>
>>> Me, too. I don't understand all this hostility toward
>>> Chris Kimball. He doesn't dress tawdrily, he's not grinning
>>> into the camera like an idiot, he doesn't correct people's
>>> pronunciation of 'foreign' words, he doesn't discuss 'table
>>> scapes, etc.
>>>
>>
>> +1!
>
> Personally, I like him a lot, much better than many of them.
>
> Cheri

Ditto, a pleasant and well-read chap. His "Letter from Vermont" column
in Cooks Illustrated is always great reading.

--- news://freenews.netfront.net/ - complaints: ---

On 10/5/2015 7:16 PM, Sky wrote:

> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
> so shabby either, unlike many others :>

I get both, too. They're nice to look through without a lot
of extraneous stuff.

I don't have a problem with the bow-tie guy. He kids
around and bust chops, what's not to like. I also love
watching the staff in action. They're all quite personable,
too.

nancy

Nancy Young wrote:
>
> On 10/5/2015 7:16 PM, Sky wrote:
>
> > Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
> > appreciate the 'staff' more! As always, YMMV! The two magazines aren't
> > so shabby either, unlike many others :>
>
> I get both, too. They're nice to look through without a lot
> of extraneous stuff.
>
> I don't have a problem with the bow-tie guy. He kids
> around and bust chops, what's not to like. I also love
> watching the staff in action. They're all quite personable,
> too.

I've always found men wearing bow-ties to not take seriously. They
know it's out of the norm. If I needed a lawyer, I would walk away
from the bow-tie and find another more conservative one.

For a food show though, I don't mind the Chris. He's friendly and
serious and I do like the fellow.

I love both shows. They are my favorite cooking shows. Sadly, I don't
get to watch them anymore. My PBS doesn't carry them. I'll look for
season shows on CD maybe. I *will* buy the cooks county book though.
It sounds well worth the money.

On 5 Oct 2015 16:10:11 GMT, notbob > wrote:

> Speaking of Chris Kimball, guess who is watching him? (Well, a little
> bit) Me! A CK despiser from way back.
>
> Yes, I've been watching back eps of America's Test Kitchen on Netflix.
> Not all of 'em, but a few of interest. I was amazed to see the
> episode on how to soft boil eggs. Damned if 1/2" water and a 6.5 min
> cooking time don't work!! Even works up here at 8K ft elev, where
> water boils at about 196 deg F (I added about 20 secs to cook time).
> Gonna buy me a Rosle egg topper and a couple egg cups, too. Gotta
> give this Limey "egg soldiers" silliness a shot.
>
> https://en.wikipedia.org/wiki/Soldiers_(food)
>
> Cheerio, guv'nr
> nb

Why spend money on another gadget you don't need? Coddle your eggs in
a small mason jar and dip the soldiers in that.
http://whatscookingamerica.net/Eggs/CoddledEgg.htm

--

sf

On Tue, 06 Oct 2015 03:16:36 -0700, sf > wrote:

>On 5 Oct 2015 16:10:11 GMT, notbob > wrote:
>
>> Speaking of Chris Kimball, guess who is watching him? (Well, a little
>> bit) Me! A CK despiser from way back.
>>
>> Yes, I've been watching back eps of America's Test Kitchen on Netflix.
>> Not all of 'em, but a few of interest. I was amazed to see the
>> episode on how to soft boil eggs. Damned if 1/2" water and a 6.5 min
>> cooking time don't work!! Even works up here at 8K ft elev, where
>> water boils at about 196 deg F (I added about 20 secs to cook time).
>> Gonna buy me a Rosle egg topper and a couple egg cups, too. Gotta
>> give this Limey "egg soldiers" silliness a shot.
>>
>> https://en.wikipedia.org/wiki/Soldiers_(food)
>>
>> Cheerio, guv'nr
>> nb
>
>Why spend money on another gadget you don't need? Coddle your eggs in
>a small mason jar and dip the soldiers in that.
>http://whatscookingamerica.net/Eggs/CoddledEgg.htm

Shot glasses were what we used for egg cups. I haven't had a
soft-boiled egg since I left home to go to university. Don't know
why.
Janet US

On 2015-10-06, Janet B > wrote:
> On Tue, 06 Oct 2015 03:16:36 -0700, sf > wrote:

>>Why spend money on another gadget you don't need? Coddle your eggs in
>>a small mason jar and dip the soldiers in that.
>>http://whatscookingamerica.net/Eggs/CoddledEgg.htm

What? An egg coddler is NOT another "gadget"?

Regardless, thank you kindly for the very informative link. I didn't
even know there were such things as an "egg coddler".

> Shot glasses were what we used for egg cups. I haven't had a
> soft-boiled egg since I left home to go to university. Don't know
> why.

I've been eating a Yank's version of toast soldiers since I was a wee
tyke. Basically, the quickest way to get my "Yank's version" is to
put a couple of soft boiled eggs over hand torn buttered toast pieces
(Dave's Killer Bread is jes that!). To make it even faster, I use
over-easy fried eggs, cooked so as not to have any crispy edges and
approx the same doneness as a soft-boiled egg.

OTOH, I love the idea of egg coddlers, which, according to Barbara's
link, is jes a soft boiled egg cooked outside the shell. Yes? No? I
always thought a coddled egg was an almost raw egg. Julia recommends
"simmer for exactly 1 minute":

<http://www.labellecuisine.com/archives/salad/Julia's (Authentic)
Caesar Salad.htm>

.....which is NOT even remotely soft boiled. I'll be reading sf's link
for more details. (who knew!)

nb

On Tuesday, October 6, 2015 at 8:49:46 AM UTC-7, notbob wrote:
> On 2015-10-06, Janet B > wrote:
> > On Tue, 06 Oct 2015 03:16:36 -0700, sf > wrote:
>
> >>Why spend money on another gadget you don't need? Coddle your eggs in
> >>a small mason jar and dip the soldiers in that.
> >>http://whatscookingamerica.net/Eggs/CoddledEgg.htm
>
> What? An egg coddler is NOT another "gadget"?
>
> Regardless, thank you kindly for the very informative link. I didn't
> even know there were such things as an "egg coddler".
>
> > Shot glasses were what we used for egg cups. I haven't had a
> > soft-boiled egg since I left home to go to university. Don't know
> > why.
>
> I've been eating a Yank's version of toast soldiers since I was a wee
> tyke. Basically, the quickest way to get my "Yank's version" is to
> put a couple of soft boiled eggs over hand torn buttered toast pieces
> (Dave's Killer Bread is jes that!). To make it even faster, I use
> over-easy fried eggs, cooked so as not to have any crispy edges and
> approx the same doneness as a soft-boiled egg.

I have a terrible won-loss record when it comes to over easy eggs. I shove
in the spatula, I lift, I sob as I break the yolk.

For me, poaching eggs is a lot easier. My only problem is that I need
to focus on one at a time. But the coddler lets me cook four at a time,
because we have four coddlers. They are attractive Royal Worchester, that
I got on sale decades ago.

>
> OTOH, I love the idea of egg coddlers, which, according to Barbara's
> link, is jes a soft boiled egg cooked outside the shell. Yes? No? I
> always thought a coddled egg was an almost raw egg. Julia recommends
> "simmer for exactly 1 minute":

On Tuesday, October 6, 2015 at 5:13:25 PM UTC-5, wrote:
>
> I have a terrible won-loss record when it comes to over easy eggs. I shove
> in the spatula, I lift, I sob as I break the yolk.
>
>
Maybe you're not letting the white firm up enough to be
turned over?? And a Teflon pan might help in this
endeavor if you're not presently using one.

On 2015-10-07, l not -l > wrote:

> A very smooth, non-stick surface and a little practice flipping the wrist
> and the spatula can be left in a drawer. After flipping and the second side
> is done, a tip of the pan over (and close) to the plate and the eggs just
> slide onto the plate with no broken yolks.

> All it takes is practice and a slick non-stick pan.

I completely agree. I've flipped 3 eggs at a time w/ no yolk
breakage.

I think this subject requires a new thread.

nb