On 2016-06-03 20:33:04 +0000, casey said:
> sns <sns@yahoo.com> wrote in
> news:2016053115562650758-sns@yahoocom:
>
>> http://www.nytimes.com/2016/06/01/dining/americas-test-kitch
>> en-christopher-kimball.html
>
> Thanks for the link. Interesting article.
>
>
> As is mentioned in the article, I too have always found ethnic
> cuisine to be anything but ATK's forte.
>
> While Chris may laud all things Vermont, he's no bumpkin. He
> went from Phillips Exeter to Columbia and has made a huge
> impact on the way we cook.
>
> I wish him the best. I think he got a pretty raw deal.
>
> We'll see.
>
> casey
There are a lot of us who saw past the stuffiness and embraced the
thought that went into things there.
I'm sure that the new Milk Street venture will be at the very least
"interesting", but probably much more "enlightening", providing new
insights and if he's successful, change the way we cook ... again.
Without all the fallderaugh that accompanies the fluffed-up TV chefs.
Fozzy
--
Breaking bread with friends and family is wonderful -- and with
strangers makes new friends.
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