America's Test Kitchen - General Discussion

[ladydove]

On 10/28/2024 at 12:05 AM, Bastet said:

cannot believe Cook's Country did a honey segment without discussing the benefits of eating local honey.  They emphasized the importance of raw, rather than the filtered shit that litters grocery store shelves, which is primary, and noted the origin of all the samples, but it was weird not to even mention why you'd want to look for honey that's local to you.

Maybe because it is a "medical" reason? Helping cure allergies, I believe. Maybe the big bosses are afraid of losing sponsors from big pharma companies. I love cook's country. The equipment reviews are great. This show is almost as good as Martha Stewart or Jaques Pepin.

[Deskisamess]

On 10/28/2024 at 1:05 AM, Bastet said:

I cannot believe Cook's Country did a honey segment without discussing the benefits of eating local honey.  They emphasized the importance of raw, rather than the filtered shit that litters grocery store shelves, which is primary, and noted the origin of all the samples, but it was weird not to even mention why you'd want to look for honey that's local to you.

 

A couple of reasons most likely. Most legit medical sources have come out and said there is no benefit for seasonal allergy sufferers of using local honey. That combined with the fact that this is "medical" info, which they aren't going to delve into, is the reason.

[dubbel zout]

Julia was right that the smoke from the toasted cumin while it was being ground was hypnotic, lol.

Jack mentioned you should look for raw honey; if that's not on the label, does it mean the honey have been heated? I'm not a huge fan of honey, but I do use it as a sweetener in corn or oatmeal muffins.

[Bastet]

7 hours ago, dubbel zout said:

Jack mentioned you should look for raw honey; if that's not on the label, does it mean the honey have been heated?

Yep.  And the process of heating (pasteurizing) and filtering, which is done to avoid or at least significantly slow crystallization, degrades the flavor.

This is done because people take it as meaning it lasts longer, regarding crystallization as an indication honey has gone bad and tossing it.  But honey doesn't go bad; crystallizing just means it changes color and texture, but it's just as edible as it was before.  So it simply appears to last longer if it's been pasteurized and filtered before being bottled.  If the state of crystallized raw honey bothers someone, all they have to do to return it to its former state is slowly apply minimal heat.  That won't destroy the flavor the way the high-temp pasteurization process does, but will give them the color and texture regarded as normal.

(It's also done to make the bottling process faster, by making the honey thinner.  In other words, there's no upside to anyone but the manufacturer.)

[Bastet]

I liked the indigenous pantry episode of CC; I'm glad indigenous food is getting some mainstream attention.  Top Chef did an episode on it, and Taste the Nation did an excellent episode about it.  The only Native American food many people think about is fry bread, but that's not indigenous -- what they ate on their land and what they ate after being herded into camps and forced to exist on rations of unfamiliar (and less healthy and less balanced) European ingredients are two different things.  I love hearing from the chefs who are going back to the indigenous ingredients and putting their spin on dishes their ancestors might have made.

[Bastet]

I had a bit of a chuckle with the breakfast taco board on ATK -- as Elle was making the poblano, onion, corn, and bean filling, I - who hates beans - thought, "Well, I would like that with chorizo instead of the beans."  Next up, a pan to the board, where chorizo is one of the toppings.  With that substitution, plus scrambled egg whites instead of whole eggs, and fresh jalapeño instead of the obviously canned version they had on the board, I would eat that taco. 

And it did make for a pretty board that would look nice if you were serving to guests.  But I'm not a morning person (understatement of the year; I despise mornings, and am not hungry until around noon), so I'm certainly never hosting a breakfast.

On the morning food front, I wanted nothing to do with the brunch burger on CC (I can't eat that much as a first meal even at noon, I don't want to have to cremate the beef because I've mixed it with pork, why the hell would I add bacon if I already had breakfast sausage, and get that egg yolk away from my food), but I kept watching just to see how outlandish it got since they said up front it was ridiculously indulgent.

Edited Wednesday at 05:36 AM by Bastet

[Bastet]

Ha, Julia's face upon eating the vegan "chicken" nugget she hated during the recent ATK taste testing was almost as good as Bridget's reactions to some of the vegan mayo options she had to taste about five years ago.  Interesting, but not surprising, twist that she liked a couple of the vegan nuggets better than the chicken nugget -- a nugget tastes like its breading, not chicken, so as long as you don't screw up the texture or taste of the vegan filling, you have a chance.

With the skillet roasted chicken breasts (with green beans, which I'd make with snow peas instead if I was going to make it, which I wouldn't, as it wasn't anything special to me) from that episode, I can't believe Dan didn't season the non-skin side.

And this is at least the second time they've called for the internal temp of the thighs being 195.  I don't want anything - meat, vegetables, pasta - cooked a minute more than it needs to be, and particularly despise overcooked meat, so this is terribly off-putting to me.  I suppose I should one day cook a sacrificial thigh to 195 and see what I think.  Maybe with the fennel and olives dish featured, as that sounded like a good flavor combination (I don't care for licorice, so only like fennel cooked, and the olives would additionally cut that flavor).

[Bastet]

The savory pies episode of ATK has another chicken pot pie I'd likely never bother with, but I like that it's another option with just a top crust, not bottom and sides, which I'd prefer in terms of dough to meat & vegetable ration.  Last time it was with a puff pastry lattice and this was just a "regular" crust.  That one was pretty, but only in the pot; it had no presentation points once cut up.  This one looked okay as an individual serving on the plate.  If I combined the fillings of the first one, reducing or omitting the carrots (maybe with a broccoli, cauliflower, or combo of the two instead) and substituting snow peas for regular peas with this latest one's crust, I might make a smaller version for me.  I just still don't see me messing with it as chicken pot pie doesn't excite me enough, even though it's good and I'd chow down if someone served that version to me.

Dan admitting the science segment about eggplant was designed to let him use the budget to play with ferro fluid made me laugh.

I hate potatoes, but everything underneath them in the fish pie sounded tasty (again, as something I'd eat, not something I'd cook).

[dubbel zout]

11 hours ago, Bastet said:

I don't want to have to cremate the beef because I've mixed it with pork

When they showed the brunch burger cut in half, the middle of the meat looked pink to me; was that just lighting? Even with the caveat that the brunch burger was ridiculously indulgent, I thought it had too much going on—all of that stuff and a soft-fried egg on top? No, thank you.

10 hours ago, Bastet said:

Ha, Julia's face upon eating the vegan "chicken" nugget she hated during the recent ATK taste testing was almost as good as Bridget's reactions to some of the vegan mayo options she had to taste about five years ago. 

Hee. I love how most of the time they're able to stay fairly neutral about the samples they don't like, but every once in a while something is so awful they can't help grimacing. 

[Deskisamess]

On 11/13/2024 at 12:56 AM, Bastet said:

And this is at least the second time they've called for the internal temp of the thighs being 195.  I don't want anything - meat, vegetables, pasta - cooked a minute more than it needs to be, and particularly despise overcooked meat, so this is terribly off-putting to me.

Chicken thighs don't dry out like the white meat, and are better if cooked to a higher temp. I've cooked them to 165, and they just aren't good yet, the texture is too similar to raw. I like 180 for on bone thighs with skin.

[Bastet]

8 hours ago, Deskisamess said:

Chicken thighs don't dry out like the white meat, and are better if cooked to a higher temp. I've cooked them to 165, and they just aren't good yet, the texture is too similar to raw. I like 180 for on bone thighs with skin.

I find 165-degree chicken thighs delicious, but I'll try 180 and see what I think.

[Yeah No]

6 hours ago, Bastet said:

I find 165-degree chicken thighs delicious, but I'll try 180 and see what I think.

I made chicken thighs in the oven a couple of weeks ago to 180 following a recipe (not an ATK one, though) and they came out absolutely delicious. I was a little afraid to do it at first but I am sold on it now. I left some skin on (I often remove it all because I'm always on a diet) because they had a barbecue rub on them and it came out all crispy and yummy. 

[AllAboutMBTV]

I'm sure those charred sweet potatoes with maple chili crisp are delicious, but that's restaurant food. I live in a small apartment and am not grilling anything. As a friend of mine says, If your oven hood or ceiling fan can't suck a sock across the floor it's useless.

Friends of mine have Toni Tipton Martin's cookbook Jubilee, and I really enjoyed looking through it and copied a couple of recipes, but, man, she is just not good on TV. She comes across so... tentative. Or terrified, I can't tell which. She has gotten better on the interstitials and doesn't appear to be reading from a teleprompter anymore, so there's that in her favor.