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 Post subject: Re: My Year With Chris Kimball (blog)
PostPosted: Thu Nov 07, 2013 12:17 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
Emilie,

That is a great idea. I miss spending time in bookstores. I love my Nook and I read a lot but I miss browsing.

--Lisa


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 Post subject: Re: My Year With Chris Kimball (blog)
PostPosted: Thu Nov 07, 2013 7:52 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
Sorry for the hijack, but wanted to let folks know that Fine Cooking is offering an all inclusive fee that includes the print and digital magazine and website access that includes all their recipes including those found in their bookazines. I find their website easy to use, including the favorites section, love the reviews and have never had a FC recipe not turn out well. I believe the cost is about $30.00 for all of it.

PS: I did not know they have a show on PBS called Moveable Feasts which of course my local PBS does not air (ditto ATK)

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 Post subject: Re: My Year With Chris Kimball (blog)
PostPosted: Thu Feb 20, 2014 1:08 pm 
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Joined: Wed Apr 27, 2011 3:27 pm
Posts: 526
Location: Finger Lakes Wine Country
jim262 wrote:
cmd2012 wrote:
I didn't even realize BA was still in print.

I found 2 recipes I would like to try: beef and onion Ragu (DH pointed it out), and caldo verde soup (which will have to be a stealth maneuver as for all his Italian heritage, DH is not a fan of greens). There's also a pork rib roast that looks good, but with just 2 of us it's a lot of leftovers and I find leaner cuts of pork don't reheat that well.


I really liked the Caldo Verde soup, but it is only as good as the sausage. My sausage left a bit to be desired but it should be fairly easy to find a better tasting one.


I finally revisited the Caldo Verde soup with better sausage I brought home from Pittsburgh some time ago. I also found some pre cut and washed collard greens at Wegmans that made the green part of the soup painless. With great sausage, this recipe is definitely a keeper that I will not only make again but would serve to guests.

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Weights of Baking Ingredients


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 Post subject: Re: My Year With Chris Kimball (blog)
PostPosted: Fri Feb 21, 2014 5:04 pm 
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
Let's try this again, can ya believe it? My previous post regarding the mere use of "awkward" verbs disappeared into thin air. This place is magical huh?
Enough to make ya wanna ROLF! :lol:

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