Foor All the Cooks on the BBS I don't know if anyone has seen this magazine, but everyone who likes to work in the kitchen or on the grill should give it a look. <a href="http://www.cooksillustrated.com">Cooks Illustrated</a> It is like the Consumer Reports for cooks. It has VERY un-biased reviews of off-the-shelf foods (everything from coffee to pre-packaged cinnimon rolls), ingredients and cooking implements. The reviewed outdoor grills under $300 and blenders this month, for example. They can be so un-biased because they are subscriber-only and take no advertisements. One other really cool feature is that they give projects to their staff. For example, someone wrote in asking for a quick and easy way to make good cinnimon rolls - rather than the way that requires letting dough rise, etc. They send their staff out for like a month and let them try out all kinds of things and come back with the best recipe including even the brands they used of butter, etc. Of course, they have handy stuff for the kitchen as well. It is a very cool magazine. You can even read some of the stuff online. Check it out.
Jeff, It is a very good mag. I got the Mar/April edition as a free trial, and was impressed with how much useful information it had. The only thing that left me disappointed was the size of it; I understand the whole 'no ads' thing, but 30 pages for a bi-monthly magazine seems pretty anemic. Nevertheless, I will probably go ahead and subscribe to it. I just hope they will eventually beef (or veg) it up a bit...
Considering that 2/3's of magazines are ads, that would make it 90 pages with ads. You're right. It is a tad small but it will probably grow as the subscriber list does.
Drives me nuts that you can change the tittles to your threads while us low life morons are stuck with mispelled words. GRRR Foor anyone? DaDakota
I'm pretty sure those are the same guys that do the "America's Test Kitchen" show on PBS. Good stuff, their cookbook is very good as well. My brother's a cook in Austin & is planning on going to culinary school soon (holy moley are those places expensive!); I was in Bookstop the other day looking for his b-day present & found this: http://www.amazon.com/exec/obidos/A...7086/sr=8-1/ref=sr_8_71_1/103-4704400-6059045 Bought one for myself also - absolutely the best reference book I've ever seen - worth every penny.
I just checked this out and looks great. I am picking one up today mostly because CIA is the best in the US.
You can edit the title for the first few minutes (3-5 minutes or so), just like you can the body without the "edited by" statement. Of course, I know that, because I actually experiment with new software gadgets...
Here is a different magazine I get. For those who have busy lives this mag contains recipes that can be prepared in a short ammount of time. Everything I have cooked from it has been good. http://www.quickcooking.com/ CK
My wife and I get that one as well. That's a great one for simple, easy recipes. It's from the same people that do Taste of Home which is a GREAT home style recipe magazine. We just substitute fake meat for the real stuff in recipes. Southern Living also has good recipes.
Here's the Cook's Illustrated cookbook I was talking about, it's quite good w/ tons of equipment & food reviews: http://www.amazon.com/exec/obidos/A...7837/sr=8-1/ref=sr_8_71_1/104-7348987-0867148
I have a library of Cook's Illustrated going back several years now, since my wife went pro. The magazine is hilarious. To write an article, they'll bake a pie (or whatever) 50 different ways to come up with the perfect recipe. How many times can you make the same damn thing and not go insane?
Jeff, it's funny that you posted this ... I thought about posting about the mag in connection with the recent boiled crawfish/tortilla soup thread. Cook's is a great magazine. I have been a subscriber for about 5 years. I haven't tried a recipe yet that didn't turn out great (I am anxious to try the cinnamon roll recipe in the last issue to see if they are as good as my old fashioned yeast ones). I also have a cookbook they published called The Cook's Bible, which is a worthwhile purchase. Probably the best thing I have gotten out of the magazine is not a single recipe, however, but a technique. They recommend brining chicken, turkey, pork, and shrimp before grilling. It adds moisture and flavor, and makes it difficult to overcook and dry out the food. I am not sure you can get this information directly off their website; if not, perhaps I will post more on the topic when I have some more time. BTW, a subscription to the magazine makes a great Christmas or birthday gift for your friends who cook!
