Comments on: America’s Top Impulse Purchases

By: Eileen

Eileen — Sun, 01 Jul 2018 17:57:07 +0000

A lot of the foil and/or plastic wrap methods work with a very simple alternative method: USE LIDS. Put the beets in a dutch oven with a lid, or one of those glass pyrex dish combos that were a thing for all of the 70s and 80s. Steam your just-roasted peppers in a bowl with a plate on top. Drape a dishtowel over instant couscous while it steams — you don’t even need the lid to be non-permeable to get good results! Etc. Totally fine.

I wonder how much of the beets-in-foil thing is just because people don’t want to deal with cleaning up after said beets. If so, item: GOLDEN BEETS.

By: Yours Truly

Yours Truly — Sat, 30 Jun 2018 15:38:20 +0000

OMG!!!

By: Denise DeSerio

Denise DeSerio — Sat, 30 Jun 2018 15:16:29 +0000

Check out this vegan cookbook from ATK! https://smile.amazon.com/Vegan-Everybody-Foolproof-Plant-Based-Between-ebook/dp/B01I85OZDQ/ref=sr_1_1?ie=UTF8&qid=1530371617&sr=8-1&keywords=america%27s+test+kitchen+vegan

By: freddy

freddy — Thu, 14 Jun 2018 18:58:51 +0000

LOL! Yeah, this is ATK’s total jam. It’s pretty great, and they took me from being a good cook to a great cook in the decade or so I paid close attention to them. For me, the ultimate reason I grew disenchanted was that they really go down this middle America, heavy on the starch and meat path, which isn’t the main way I want to eat. So therefore – without wanting to dampen your enthusiasm for your excellent new impulse buy – I would like to warmly recommend J. Kenji Lopez-Alt’s recipes on Serious Eats (https://www.seriouseats.com/editors/j-kenji-lopez-alt). He used to be a food editor at Americas Test Kitchen (e.g. he came up with legendarily transformative vodka pie crust technique). He once made 1536 chocolate chip cookies to figure out exactly how to tweak the variables to make YOUR perfect chocolate chip cookie (https://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html) and cooked a whole carton of eggs for different lengths of time to figure out exactly when the yolk was perfect (https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html). And even though he’s a meat nerd, he also loves vegetables, loves cuisines from all around the world, and writes the best vegan recipes I know about (https://www.seriouseats.com/vegan-experience). Check him out – you might love his work as much as I do! (Bonus: total, unapologetic, Trump-hating SJW on Twitter…)

By: dv

dv — Thu, 14 Jun 2018 04:24:30 +0000

I recently learned this about asparagus, and it seems like the kind of info you’d be into:

https://thetakeout.com/the-best-method-for-cooking-asparagus-is-2-000-years-ol-1825477576

By: Elise

Elise — Thu, 14 Jun 2018 01:56:41 +0000

If you find old episodes of Terri Gross interviewing the Test Kitchen people, she gets SO excited and I think you would really relate. These are always my favorite episodes and she usually has them on Fresh Air around Thanksgiving!

By: Kerry

Kerry — Wed, 13 Jun 2018 22:17:19 +0000

I have been eyeing this issue and denying myself but NO MORE!!