America's Test Kitchen - General Discussion

[dubbel zout]

I feel like you can't win with cutting boards. Plastic is more sanitary but dulls knives, wood/bamboo is less sanitary but safer for knives. I guess you choose your battles, heh.

[Bastet]

On 11/27/2023 at 10:39 AM, chessiegal said:

Fortunately, I have their top choice for a knife sharpener, the Chef's Choice.

I love that thing!  I have a manual knife sharpener, but I got that electric one (based on ATK's recommendation) for my mom several years ago because it's easier to use than a manual with her arthritis.  I still mostly sharpen manually, but every once in a while I bring hers home with me and sharpen all my knives with it.

On 11/27/2023 at 10:45 AM, dubbel zout said:

I feel like you can't win with cutting boards. Plastic is more sanitary but dulls knives, wood/bamboo is less sanitary but safer for knives. I guess you choose your battles, heh.

I'm perfectly fine with reasonably sanitary, so for me it's easy -- wood.  I don't like the sound a knife makes when it hits or, especially, scrapes against a hard plastic board.  I put one of those thin, flexible plastic cutting mats down on top of my wood board when I'm cutting raw meat.

Edited December 1, 2023 by Bastet

[EtheltoTillie]

I like the handheld accu sharp, and it works pretty well.  I don’t want to devote counter space to another electric device.  I use the softer plastic cutting boards (by OXO), as they feel like wood when you’re cutting on them. I’ll have to watch the report. 

On 11/27/2023 at 1:39 PM, chessiegal said:

Today I learned my plastic cutting boards I love will dull my knives. Too bad, because I put my cutting boards in the dishwasher. Fortunately, I have their top choice for a knife sharpener, the Chef's Choice.

Did ATK do a report?  Which cutting boards do you have?  

[chessiegal]

6 hours ago, EtheltoTillie said:

I like the handheld accu sharp, and it works pretty well.  I don’t want to devote counter space to another electric device.  I use the softer plastic cutting boards (by OXO), as they feel like wood when you’re cutting on them. I’ll have to watch the report. 

Did ATK do a report?  Which cutting boards do you have?  

The episode I watched was discussing how to keep your knives sharp. I have no idea what brand of plastic cutting boards I have. Just ones I picked up at the now defunct Bed, Bath, and Beyond.

[EtheltoTillie]

4 hours ago, chessiegal said:

The episode I watched was discussing how to keep your knives sharp. I have no idea what brand of plastic cutting boards I have. Just ones I picked up at the now defunct Bed, Bath, and Beyond.

I just watched the knife sharpening video on YouTube, and he's using the OXO cutting board that I have--which is the soft plastic.  He says don't use hard plastic.  So if you have something like that, you should be okay.

Now, I was taken aback by the magnetic knife block they featured, which costs a whopping $360!  Puh-leeze.  You can get a nice magnetic strip like I have on the wall for about $20.  There are also cheaper nonmagnetic knife blocks if you want to go that route.  

[chessiegal]

I'm good with my knives, cutting boards, and my Chef's Choice sharpener.  I was surprised about the info on the plastic boards dulling knives.

[AllAboutMBTV]

I know scheduling at PBS stations around the US varies widely, but the new season of ATK starts next week in the Bay Area. I believe we'll be seeing at least one ATKer in a new role.

[EtheltoTillie]

On 6/25/2016 at 3:24 PM, StatisticalOutlier said:

Enough with Bridget and her "go ahead and"s.  She always does it, but today when making cinnamon rolls it seemed like a lot even for her.

So I re-watched and she said "gonna go ahead and..." THIRTEEN TIMES.  Well, actually eleven times; two of those times were "I've gone ahead and..." 

I can't take it.

It's done on every cooking show now.  Been that way for years.  I can't stand it either. 

I also can't stand "To the x add the y."  Also all the cooking shows started doing this a few years ago.  

Okay, I know I'm responding to a seven-year-old post . . .

Edited February 19 by EtheltoTillie

[Quof]

I hate "add x" when it's the first ingredient.   You're not adding it to anything, you mean "put" x in the bowl.   

I've been binge watching a mix of old and new episodes and find it hard to keep track of all the cooks' names, but there is one young caucasian woman with dark hair who has the worst vocal fry.  I feel like Julia and Bridget can barely tolerate her and she may have only been in one season.  

[EtheltoTillie]

Here's a new fear, given the recent discussion of cutting boards above.  Last week a study was published about plastic cutting boards releasing microplastics into your food.  Now I am CONFLICTED.  Of course this makes sense.  I can see the little nicks on the board (OXO soft plastic).  Do I have to switch to wood?  So much more work to care for. 

[MerBearHou]

1 hour ago, Quof said:

I hate "add x" when it's the first ingredient.   You're not adding it to anything, you mean "put" x in the bowl.   

I've been binge watching a mix of old and new episodes and find it hard to keep track of all the cooks' names, but there is one young caucasian woman with dark hair who has the worst vocal fry.  I feel like Julia and Bridget can barely tolerate her and she may have only been in one season.  

I know exactly who you’re talking about and she was awful — thankfully, she did not last long.

It is a pet peeve of mine when people say “go ahead and” and also use “you know” as a filler.  Super irritating.  Take a pause and find the right words…

[Lois Sandborne]

I've been watching what are marked as new episodes, and this weekend I saw someone showing Julia how to make "pie pops." It wasn't a cook I'm familiar with, but it was the dumbest thing I've ever seen featured on this show. I know they've been on for 30 years but I hate to think they're that hard up for new ideas. 

[Mondrianyone]

Oy. I don't know why they chose this kiddie recipe to introduce a new "chef"--unless that's the level of cuisine she's going to feature. Not looking forward to seeing more of her. I want to tell her to cheer down.

[Deskisamess]

Jack just did a talk about Apple products, and suggested that you never buy unsweetened apple sauce. He also said you'd never make applesauce at home without added sugar.

I guess he's never heard of Cortland apples. We used them years ago to make unsweetened applesauce, and it was terrific. I can't imagine buying any brand of applesauce with added sugar. Many of the brands have sugar as well as corn syrup. Of course he also is the one who said it was ok to put your tomatoes in the fridge.

And who is Sam Block? I didn't enjoy her pie pop thing at all, and those hair things hanging down on the sides of her face were so distracting.

[chessiegal]

I didn't see the pie pops episode, and I haven't seen Sam Block, but this is what the ATK website has to say about her.

Quote

Sam Block

DIGITAL TEST COOK

Sam Block is the digital test cook at America's Test Kitchen. A graduate of Johnson & Wales University's culinary program, she spent years cooking professionally, including a worldwide adventure on cruise ships. After developing recipes for cookbooks, she now finds herself producing weekly article and video content showcasing ATK's integrity (in her own quirky way).

I'm not sure what a Digital Test Cook is. From the above, I gather they do on-line content.

[buttersister]

I only buy unsweetened applesauce, if I'm not making some myself (I usually add cinnamon and a little bit of brown sugar). But I'd never buy sweetened applesauce--I read labels! Is Jack getting cranky, er crankier? Haven't seen the pops episode, don't need to. I'm pretty much watching new episodes if they have something I'm likely to make. Or at least want to make.

[chessiegal]

I have a full on-line subscription to ATK. They're usually the first place I go to if I'm looking for a recipe. I also look at their equipment tests if I'm looking to buy something. I enjoy watching the show, and at this point sometimes they will have a technique that is helpful.

[AllAboutMBTV]

The cherry-chocolate pie pops wouldn't be a bad idea if you left them off the stick and just called them a version of hand pies. I'd buy one in a bakery but would never make them.

Speaking of never making, deep-frying is one of my recipe dealbreakers, so I was happy enough to watch Lan make lumpia but sad that she did not appear at my door with a plate of them at the end. (The jury is still out on Dan's cacio e pepe tapioca things.) Like chessiegal above, I enjoy watching ATK for techniques and foods I know little or nothing about, but so many of their recipes lately fall into the Would Eat, Would Never Make category. But then I'm a lazy cook with a small kitchen.

[Bastet]

I watched the chicken teriyaki episode, even though I'm not a big fan (I'll eat it if served to me, but I'd never order it or make it; I've always thought of it as the chop suey of American Japanese restaurants).  The traditional sauce is supposed to be thin, as I understand it, so I don't know what the corn starch was doing in there.  Most of all, I thought it needed some scallions, so I was amused when, although none were present in what he served, the beauty shot indeed had them.

[chessiegal]

I looked up their recipe on their site and they have several. None of them called for scallions, yet the picture of the finished dish shows scallions.

[Deskisamess]

So a new chef again, Antoinnette, again with a huge piece of hair hanging down the the side/front of her face. Someone needs to tell the stylists for the show that that trend went out many years ago.

Besides, who wants their hair hanging in their face when they cook?

Is it just me, or is this show much less interesting now? And barely 21 minutes now, so many ads before and after.

[MerBearHou]

27 minutes ago, Deskisamess said:

So a new chef again, Antoinnette, again with a huge piece of hair hanging down the the side/front of her face. Someone needs to tell the stylists for the show that that trend went out many years ago.

Besides, who wants their hair hanging in their face when they cook?

Is it just me, or is this show much less interesting now? And barely 21 minutes now, so many ads before and after.

I thought both shows -- Cook's Country and ATK -- were snoozes today.  No takeaways for me.  Gosh, I miss what these shows used to be in the not-too-distant past.  

[chessiegal]

From the ATK website:

Quote

Antoinette Johnson

WINNER OF AMERICA'S TEST KITCHEN: THE NEXT GENERATION, SEASON 1

Antoinette was the first-season winner of America's Test Kitchen: The Next Generation, which airs on Freevee. She is a cast member of America's Test Kitchen and the author of the forthcoming cookbook Mostly Homemade from America's Test Kitchen. Her food is all about elevated yet accessible recipes, with an occasional nod to her southern roots, developing ways to cut down on kitchen time while still achieving delicious results. In addition to her work with ATK, Antoinette is a social media branding consultant and content creator. She lives in Lexington, Kentucky.

Haven't seen this episode (I never know what's new or repeat on the several PBS I get) but did they mention she was the winner of their contest?

[Bastet]

Antoinette was by far the best of those who auditioned on that "Next Generation" show, and I was wondering how much they'd actually use her on the regular show; glad to read she's finally made an appearance.  My weekend habits have changed some and I don't always have the Saturday line-up of cooking shows on as I putter around anymore, so I'm catching up with new episodes via the PBS app, and I still have a backlog. 

I left off halfway through the fried one, and am still craving lumpia.  I spent about ten years eating my weight in it every time a friend's grandma would come to stay with her family for a couple of months each year.  There are good Filipino restaurants here, so it's not like I can't order some in (I don't have a fryer), but I've cut way back on that in recent years.

[Bastet]

I watched Antoinette's debut, even though that dish is not something I'd ever eat (I hate beans), to see how she did.  I found it a solid first performance.  She talked too fast at times for an instructional show, but no big distractions or obvious jitters. 

I thought it was funny the episode before featured Jack talking about garlic powder, a segment in which he said to mix it with water before adding it to a dish, and then in this very next one she used dry powder.

Going back to that Dutch oven episode, I don't much care for chicken pot pie, but I thought it was an interesting idea to just put the lattice crust on top (and make it with puff pastry), not have the sides and bottom.  I'd like that a lot more in terms of dough to meat and vegetables ratio, but I didn't think it served particularly well once cut up; it only looked good in the pot.  In that way, I think a traditional personal-sized pot pie is best if you're serving it to guests (which is how they presented this version).

I liked the use of asparagus, and leeks instead of onions.  If I reduced the carrot by half or left it out altogether (maybe use a broccoli and cauliflower combination instead), and used snow peas instead of regular peas, I'd like it for me.  But I don't see me bothering with it.

Edited April 17 by Bastet

[AllAboutMBTV]

Re: The chicken pot pie -- I'm pretty sure I could make one pie crust for the top in much less time than it took Keith to make his latticed puff pastry one. Still, he gets points for presentation (although, as Bastet noted, presentation faltered once served).

[roughing it]

This was one episode that I actually wrote down the recipes and instructions for - the chicken pot pie and the weeknight pasta bolognese.  Still, writing them down is one thing, actually making them is another, since I don't cook much anymore.

[Bastet]

I got caught up again on the PBS app (which is a piece of utter crap in making available what recently aired on my local station), and didn't come across anything I want to make*, but enjoyed several segments, including the well-timed one equipment testing dust pans -- I happen to be in need of one, and will follow their recommendation.

I also liked the ingredient segment on cabbage, as I like or love all featured -- as a fan, I would have enjoyed that being longer with more suggested uses for each.  The basic red and green, I do not like cooked, but love raw.  Napa and savoy, I can go with either way depending on the recipe, but I prefer raw.  Bok choy is the opposite, I prefer cooked, but have liked it in raw dishes.  Brussels sprouts, I like equally either way.

*I did, however, enjoy the use it all philosophy of the celery, cilantro, and scallion stir fry, even though I don't like the cut of beef.

[Mondrianyone]

Our PBS channel is always pretty far behind in airing shows, so the one I saw a few days ago was originally aired in early April, according to the info screen. I'm really not liking these new hosts they're trying out, and the one on this latest (for us) show marked the first time I've ever FF'd through a segment. She had a very high-pitched voice and was an uptalker to boot. She had a long ponytail with another long piece of hair swinging free in the front, which is something I wish no one cooking food for other people would wear. She was making some kind of vegetable stew or soup. I couldn't take it. I don't think Julia was thrilled either. I hope none of these people become regular features.

[chessiegal]

I get 4 or 5 (lost count) PBS stations. None of them air the same ATK shows or what is new according to their web site. I tune in when they are making or reviewing something I'm interested in. I welcome new on-air talent.

Edited May 29 by chessiegal

[Bastet]

4 hours ago, Mondrianyone said:

the one on this latest (for us) show marked the first time I've ever FF'd through a segment. She had a very high-pitched voice and was an uptalker to boot. She had a long ponytail with another long piece of hair swinging free in the front, which is something I wish no one cooking food for other people would wear. She was making some kind of vegetable stew or soup. I couldn't take it.

I don't remember her name, but I know who you're talking about, and I almost skipped the rest of her segment, too, but I powered on and she settled down.  The uptalk still appeared occasionally, but the hyper-enthusiasm leveled off -- I think she became less aware of the camera as she got into the cooking process and stopped trying so damn hard.  I wound up being fine with her.  Hopefully with the first episode jitters gone, after her next segment I'll outright like her.

[Mondrianyone]

1 hour ago, Bastet said:

I wound up being fine with her.

I think her name was Erica (Erika?). Since I didn't have the fortitude to see it through, I didn't come out on the other side the way you did. It seemed as if this was the culmination of all the new people who've been trying way too hard.

There've been others in past years who were one and done, and some of them I really liked. Especially an Asian guy with glasses, who was cute and nerdy and had a great sense of humor. I'd love to see him again.

[Yeah No]

8 hours ago, chessiegal said:

I get 4 or 5 (lost count) PBS stations. None of them air the same ATK shows or what is new according to their web site. I tune in when they are making or reviewing something I'm interested in. I welcome new on-air talent.

I'm in the same situation.  I've searched my cable guides and none of the episodes that air are ever first run on at least 4 local PBS stations.  And given that a couple of them are actually based in Massachusetts it's a head scratcher for me.  I DVR only the shows that are making something I'm interested in as well.  Same goes for Cook's Country.  Both shows have been annoying me lately for similar reasons as have been posted above.

[Bastet]

7 hours ago, Mondrianyone said:

I think her name was Erica (Erika?).

That finally triggered my memory (that was quite a few episodes ago here) -- yes, Erica Turner.  She's an associate editor for the ATK magazine, and that "Mexican Feast" episode was, as far as I can tell, her first on-camera segment.

[Yeah No]

57 minutes ago, Bastet said:

That finally triggered my memory (that was quite a few episodes ago here) -- yes, Erica Turner.  She's an associate editor for the ATK magazine, and that "Mexican Feast" episode was, as far as I can tell, her first on-camera segment.

Interestingly, that's the most recent episode shown on any of the PBS stations I get.  I watched it and didn't find her quite as annoying and awkward as some of the new people they've introduced before.  I remember that nerdy Asian guy mentioned above and felt the same way about him.  Too bad they never put him on screen again.

[AllAboutMBTV]

Dan Souza must have got a new silent Oompa-Loompa to torture for his ATK science segments as his former O-L Joe has now moved up to presenter. Well done, sir! You seem lovely. (I have a friend who works on the show, so I knew Joe was English.)

[Deskisamess]

Erica Turner is back with gluten free cupcakes. Just no, the hair, the over-the-top happy shiny personality with the squeaky shiny voice. No. Could not watch it. The pitch her voice hits at the end of each sentence is painful.

I did like watching Lan Lam making that rainbow cake. She's very good at the cake frosting, and is very natural on camera.

 

[Bastet]

On 6/15/2024 at 7:02 AM, Deskisamess said:

Erica Turner is back with gluten free cupcakes. Just no, the hair, the over-the-top happy shiny personality with the squeaky shiny voice. No. Could not watch it. The pitch her voice hits at the end of each sentence is painful.

I did like watching Lan Lam making that rainbow cake. She's very good at the cake frosting, and is very natural on camera.

I skipped that one when I saw those were the only two segments: a rainbow cake, and gluten-free cupcakes.  No, thanks.  I wouldn't eat either of those, let alone bake them.  No taste or equipment testing?  Gadget recommendation?   Not even a science or history segment?  Just two cakes?  Pass.

[Deskisamess]

10 hours ago, Bastet said:

I skipped that one when I saw those were the only two segments: a rainbow cake, and gluten-free cupcakes.  No, thanks.  I wouldn't eat either of those, let alone bake them.  No taste or equipment testing?  Gadget recommendation?   Not even a science or history segment?  Just two cakes?  Pass.

Had anyone else been doing the gluten free cupcakes, I would have watched. But I won't watch Erica. 

[emma675]

Wow, my PBS station is really off. I haven't seen any of the episodes mentioned above, plus we've gotten the diner style patty melt episode twice in the last 3 months.

[AllAboutMBTV]

Erica reminds me of Early Days Becky who also was *extremely* fluent in Upspeak but has toned it way down over the years.

I had to laugh when Lan was portioning out the six layers of rainbow cake and recommended using six equally-sized large glass bowls. Who has that?! Only a test kitchen lab.

[Mondrianyone]

10 minutes ago, AllAboutMBTV said:

I had to laugh when Lan was portioning out the six layers of rainbow cake and recommended using six equally-sized large glass bowls.

I laughed at that, too. I also wondered if the recipe would still work if you didn't have a spatula in each color of the rainbow.  🌈

[Gramto6]

7 hours ago, emma675 said:

Wow, my PBS station is really off. I haven't seen any of the episodes mentioned above, plus we've gotten the diner style patty melt episode twice in the last 3 months.

Yeah, mine is out of sync with what has been mentioned here too. Mine had a couple of Mexican or was it Italian dishes and a review of a convection burner ... really memorable...NOT 

No cake or cupcakes for me! :(

Edited June 19 by Gramto6

[roughing it]

20 hours ago, AllAboutMBTV said:

six layers of rainbow cake

Six layers of different colors?  I'm lucky if I make a box cake in a 13x9 cake pan.

[EtheltoTillie]

I'm finally catching up on some episodes on Passport.  (I have given up on keeping track of weekly airings on our local PBS station.)

Sometimes this show is just too precious.   I was taken aback at the cost of the best rated coffee maker--$300.  I think I will survive with my $49 Mr. Coffee.  My palate can handle the deprivation.

Then there was the recipe for homemade fried onion rings.  It called for two onions, sliced--and three quarts of oil!  Yes, three quarts.  That could cost $30--at least $15, if oil is on sale.  Who is going to spend $30 to fry two onions?  They do not speak about preserving or reusing the oil, which I know one can do.  But deep frying for the home cook makes no sense if you're making small portions. 

Edited July 1 by EtheltoTillie

[chessiegal]

54 minutes ago, EtheltoTillie said:

I was taken aback at the cost of the best rated coffee maker--$300.

Did they give a "best buy" coffee maker option? Usually with something expensive, they offer a lower cost alternative.

I don't drink coffee, but my husband drinks 2 cups every morning. He is VERY particular about his coffee maker, doing research before he buys. Right now, he's using an OXO coffee maker that sells for $199.95. He grinds whole beans daily using a Cuisinart burr grinder that sells for $59.95. If he thought a $300 coffee maker would do better, he'd buy it in a heartbeat.

[EtheltoTillie]

1 hour ago, chessiegal said:

Did they give a "best buy" coffee maker option? Usually with something expensive, they offer a lower cost alternative.

I don't drink coffee, but my husband drinks 2 cups every morning. He is VERY particular about his coffee maker, doing research before he buys. Right now, he's using an OXO coffee maker that sells for $199.95. He grinds whole beans daily using a Cuisinart burr grinder that sells for $59.95. If he thought a $300 coffee maker would do better, he'd buy it in a heartbeat.

Yes, they did give one, but it was still $70--more than Mr. Coffee--and it looked like Mr. Coffee, with a glass carafe.  The $300 model was actually $329. It had an insulated carafe, which is the criterion for a higher rating.  I understand those connoisseurs who are very particular, but that is not the general audience.  I definitely don't want to grind beans every day. 

Similarly, the segment on disposable cutlery made me roll my eyes all the way back in my head. 

Edited July 1 by EtheltoTillie

[Bastet]

I know - and enjoy - all the benefits of cast iron, so do have some cast iron cookware, but I use it sparingly because what Lisa feels is an easy peasy cleaning process is, to my mind, a chore.  Just scrub it in hot water, then put it back on the stove with some oil in it, then wipe and wipe and wipe until the oil is gone, then put it back on the stove to fully dry, then put it away.  Okay, yeah, that's not difficult, but it does take significantly more time than washing a "regular" pan.

The two cast iron breakfast/brunch dishes they made are things I'm sure I'd enjoy eating if served to me, but I didn't get a craving to make either one.

In the previous episode, with Mediterranean dishes, the grilled haloumi wrap looked good.  Those I would make if I had a friend or two over for a lunch on the patio.

[AllAboutMBTV]

Quote

The two cast iron breakfast/brunch dishes they made are things I'm sure I'd enjoy eating if served to me, but I didn't get a craving to make either one.

I call that Wouldn't Make, Would Eat. And it applies to about 85% of the recipes ATK presents. I think the last ATK recipe that I considered making was Rigatoni with Tomatoes, Bacon and Fennel, but I think it serves six and is tricky to reduce one or two servings (math!).

[dubbel zout]

I'm not that precious with my cast-iron skillet. I make sure I scrub off any leftover food, then I put it over a high flame to make sure it's dry, turn off the burner to rub in a bit of oil (tongs and folded paper towel work here), and let it cool on the burner. It seems to work just fine for me. I've overdone the oil sometimes, but I wipe out the excess. The whole process takes about five minutes.

A lot of times ATK overdoes stuff like this, but I like seeing the entire process and then cherry-picking what I'm willing to do. Of course the results are often less than they'd be had I followed all of the steps, but I can live with that.

Edited July 1 by dubbel zout