On 2016-06-04 14:43:06 +0000, Fozzy Bear <fozzy.bear@thewoods.org > said:
> 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
CK had some insightful ideas that changed cooking shows and publications
the shows got many people into the kitchen.
vanity and hubrus and greed sprouted and rthat was what. after the
initial insights and
a lot of work to get the projects off the ground and successful, i
guessing he became irelevant
to the buisness modle, and Id bet very difficult to work with way before that.
I never gor through the first HomeSpun editorial yarn on the magazines.
I never had any interest in his taste buds, nor the studio audience.
the comments from
the testers were a different matter.
I do hope there is something of value in the new enterprise for all of us.
sns
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