Another home run for Americas Test Kitchen

masraum · 07-09-2011, 05:23 PM

I've been cooking recipes from the ATK cookbook for a few months now, and every one has been excellent. We cooked spinach with almonds and golden raisins and grilled pork chops with a rub from their cookbook. Wow! I'd never had pork chops so tender, so juicy and so tasty. I suspect a lot of that was the brining. There was also a recipe for a rub. A tbs each of cumin, curry and chili powder, 2 tsp of brown sugar and a tsp of ground black pepper.

It was spectacular. The pork chops were the best I've ever had.

Those folks over at America's Test Kitchen/Cook's Counrty KNOW how to cook.

TimT · 07-09-2011, 05:50 PM

Quote:

Those folks over at America's Test Kitchen/Cook's Counrty KNOW how to cook.

Yes they do... if you follow the methods and instructions they provide, you will be awarded with some really good food....

I know where the hosts farm is in Vermont.... being that Vermont is not a large state land wise, and is a sparsely populated state.. Am familiar with some of the places he writes about... some really good "salt of the earth" people live in Vermont...

vash · vash's Garage

i am love with the new girl..Yvonne!! super cute!!

s_wilwerding · s_wilwerding's Garage

Yeah, I'm pretty much in love with Yvonne - they need to put her on more often:

masraum · 07-10-2011, 09:15 AM

This show is nice to watch too. French Food at Home

mossguy · 07-10-2011, 09:20 AM

So many cooking shows copying Giada! (And that's a Good Thing!)

craigster59 · craigster59's Garage

Their magazine "Cooks Illustrated" is bar none, the best cooking magazine out there. Tips, tricks, lots of info, reviews and no ads.

PorscheGAL · PorscheGAL's Garage

One of their cookbooks ha a recipe for meatloaf. The best ever.

Moses · 07-10-2011, 12:38 PM

Quote:

Originally Posted by masraum

I've been cooking recipes from the ATK cookbook for a few months now, and every one has been excellent. We cooked spinach with almonds and golden raisins and grilled pork chops with a rub from their cookbook. Wow! I'd never had pork chops so tender, so juicy and so tasty. I suspect a lot of that was the brining. There was also a recipe for a rub. A tbs each of cumin, curry and chili powder, 2 tsp of brown sugar and a tsp of ground black pepper.

It was spectacular. The pork chops were the best I've ever had.

Those folks over at America's Test Kitchen/Cook's Counrty KNOW how to cook.

Which book?

masraum · 07-10-2011, 01:22 PM

It's this one, you get the book, and when my mom got it for me, it came with the DVDs of all of the 2011 shows. I think that's the standard deal.

The book is in 3 parts. Part 1 - recipes, Part 2 - recommendations (cooking tools and foods) and Part 3 is the new recipes for the latest season.

If you haven't seen the show, I think it's usually on PBS early on Sat or Sun.

vash · vash's Garage

great book. i have last season, which i think is not the one pictured. i got it at costco. it is tabbed and highlighted everybit as much as one of my college textbooks.

i need this seasons.

masraum · 07-10-2011, 04:56 PM

Quote:

Originally Posted by vash

great book. i have last season, which i think is not the one pictured. i got it at costco. it is tabbed and highlighted everybit as much as one of my college textbooks.

i need this seasons.

My copy of the book has the 2011 recipes, but came with the 2010 DVDs. I heard minutes ago while watching my DVRed copy of one of the shows that you can watch some full episodes on PBS.com.

What I like is how they also look into the science of what makes some stuff good. For instance the amylase in potatos is what makes them crisp, so they recommend dusting home made fries with corn starch before frying. Turns out corn starch is 25% amylase.

s_wilwerding · s_wilwerding's Garage

I get the magazine, but still do a lot of cooking out of this book - has pretty much every general recipe you could think of, and it only costs about $20:

masraum · 07-11-2011, 09:30 PM

Tonight I made the food that I'm going to be taking to work this week, Belgian beef, beer and onion stew. It's REALLY good. I love this book. It covers everything, French, Italian, Latino, Spainish, beef, pork, poultry, barbecue, sides, desserts, soups, salads, etc....

vash · vash's Garage

beef and onion..the one they use the non booze beer?

i havent been cooking..at all. too hot, not enough time. lazy. i ate a fried egg over a bowl of rice, with a handfull of seaweed sheets the other day.