Anyone looked over the charter issue of Milk Street?

Yes, I received it today. Nice magazine, several of the recipes/ideas I have seen

recently on sites on line, at least one from Kenji. Really nice magazine, although it is wider than others, which has driven my husband crazy when he tries to scan recipes from the other magazines that are wider than the norm, re: Cooks Country and Cooks Illustrated. He can deal, but I think I will skip this one. As I get older, I am into simpler techniques. Looking forward to comments from others. But...as I said, nice magazine.

 
Yes, I have looked it over....I agree with Curious1 don't know if I will subscribe and I also do not

like the width of the magazine. Some recipes are interesting but in my humble opinion not so special for a charter issue.

 
I think mine is waiting for me at my PO box. I'll go check today. I thought the video...

...he posted on Milk Street's FB page set out some interesting goals.

I'm at a point where DW and I enjoy dishes that are a bit off the beaten path. I'll probably try a recipe or two, then decide.

M

 
Agreed. Interesting read, but don't think I the recipes are on my immediate to try list. I did

find the asian inspired cole slaw interesting. I don't have recipe here, but if I recall instead of mayo, it was a mixture of coconut milk, lemon, fish sauce. That sounded different. I could not get my mind around the poached whole chicken. Wouldn't it just fall off the bones? For their intro issue, I didn't feel compelled to subscribe.
My 2 cents

 
I received mine yesterday. Based on a brief lookie, I can't say I was

enthused by the recipes selected for the premier issue but I'll need to read it thoroughly to further assess.

 
Received mine today, scanned it and thought some of the cooking methods are worth a try...

The trend towards cooking seems to be shifting towards healthy, but easier and quicker. I am all for that after spending many years of hours and hours in the kitchen. I lean towards lots of raw foods, especially in summer it is possible to make an entire meal with delicious raw foods. Winter is another story.

I've learned in the past year or two that pasta does not require so much water and it still turns out fine, how to roast or grill so many veggies and fruits, or char in the oven. I have made a lot of one pan roasted proteins and vegetables in the oven that have been excellent. So, it is a process of creating and learning new ways and I am always up for a challenge.

 
I did too... one thing I never cared about ATK,

is the incredible amount of offers and emails that you get once you subscribe to their mailing list or buy any of their cookbooks

it is really annoying -

I am afraid Kimball's new adventure will follow the same guidelines - suffocate the customers with their offers.

really dislike this modus operandi

 
Went through it over the weekend. I like his essay about ethnic cooking belonging to everyone.

The Asian slaw looks good. I'm also going to check out my local restaurant suppliers for carbon steel skillets. Trying to get away from non-stick coatings.

I would lean more toward getting a subscription to a website, not a magazine.

M

 
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