Comments on: No Swimsuit Issue. But, Given All the Butter, That’s Probably a Good Thing

By: brandy

brandy — Fri, 09 Mar 2007 20:28:41 +0000

Nigella has left me frustrated and standing in a kitchen praying that the cooking gods will strike her down for her lack of direct direction. I’m glad I’m not alone.

By: Sphincter

Sphincter — Fri, 09 Mar 2007 15:22:18 +0000

I LOVE cookbooks from the 50′s because they assume that you are a new little wifie with no life experience that has to have absolutley everything spelled out for you. And they have nifty B&W pics of serene ladies in dresses and heels cooking away. Ahh. So relaxing.

I shun cookbooks where they tell me to do something to some ingredient, and all I can think is “I don’t even know what that action IS!”

By: gasoline hobo

gasoline hobo — Fri, 09 Mar 2007 06:24:31 +0000

i try not to eat things that are green. it just doesn’t seem healthy.

you know what would be awesome? a salad made out of frosting lettuce.

i’d eat that.

By: Jess

Jess — Thu, 08 Mar 2007 21:56:12 +0000

I love Cook’s Illustrated!! They also have a show on PBS called America’s Test Kitchen. The editor of the mag hosts it and they basically do a small version of the mag each episode. They do a couple recipes, show you the bad ways to make it and then the good way to make it after all of their extensive testing (and tasting. yum!) and then give you a product review. I love it! It’s usually on Sat. afternoons here in Indiana but because PBS is always doing a fund-drive. I don’t get to watch it regularly. (Also I’m too lazy to look the schedule up.)

By: Catwalker

Catwalker — Thu, 08 Mar 2007 17:38:10 +0000

you should search for a show called PoshNosh on BBC – there are clips on the page there – hilarious fake cooking show…! aw heck, here’s the link…

http://www.bbc.co.uk/comedy/poshnosh/

seriously funny stuff for wanna be gourmets and cheffie types

By: jeci

jeci — Thu, 08 Mar 2007 16:52:50 +0000

I hate vague recipes too. I have one for a cake that says to pop it in the oven and “bake until golden and cooked all the way through.” Ohh, OK. So basically, I bake it until it’s baked? Thanks for clarifying that. It’s a great recipe and every time I use it, I tell myself to WRITE DOWN how long it takes, and then forget b/c I get tied up obsessively checking on my cake’s goldenness.

Personally? I hate vegetables. Too much chewing, not enough enjoyable flavours, followed by too much audible digestion. If it were at all possible to lead a healthy life that involved starches and only starches (except for the occasional smothering with melted cheese) I would get on board.