Jump to content

All Episodes Talk: It's like Deja vu All Over Again

35 minutes ago, biakbiak said:

I thought the show flowed better without the outside experts because of how the other three episodes had the expert go through their recipe and then recreated it in the test kitchen felt so repetitive.

I haven't had a chance to watch this episode yet, but what you say reminds me of something they did/still do on ATK and CC--going over all the steps of the recipe after they've just spent ten minutes actually creating the dish.  "So we made our Midwestern Potato and Corn Casserole starting by . . ."  I always ff through those recaps and grumble about how we don't all have short-term memory loss--we just watched them do it, for cripes sake.  So anything that's less repetitious and salvages time that can be filled with useful new information is A-OK by me.

1

Share Post


Link to post

One thing that I've noticed is that they seem to be using kosher salt regardless of application and it's left me wondering why. I know from Cook's Illustrated that how much salt you get in a given measure of kosher salt will vary depending on brand so the home cook trying their hand at the recipes will have to somehow take that into account. America's Test Kitchen usually uses Diamond Crystal Salt, I have no idea whether CK has continued that at Milk Street.

0

Share Post


Link to post

Woo hoo a Persian expert who is Persian! 

I adore chkhirtma, I had a Georgian coworker who would bring in all these amazing dishes to our staff parties and I got her to teach me several of her recipes it's really a delicious and underrated cuisine. The recipe they did is very similar to hers.

I have had olive oil eggs but I always forget to try it myself.

1

Share Post


Link to post

Jose Andres!!! I loved him for years but after all he has done in Puerto Rico I am in absolute awe of the man.

I am still not loving where they have a guest expert make a dish and then go back to the test kitchen and make their version, I get that there are differences but it just feels so repetitive. I will make sopa de aja because I love it but always forget about it.

Massaging the kale really works, I used to hate raw kale until I started massaging it and now I make kale salads fairly frequently.

0

Share Post


Link to post
On 10/31/2017 at 7:22 PM, biakbiak said:

I am still not loving where they have a guest expert make a dish and then go back to the test kitchen and make their version, I get that there are differences but it just feels so repetitive. I will make sopa de aja because I love it but always forget about it.

It seems a little bit like, "We asked this expert chef for a recipe, but theirs wasn't good enough, so we made our own." 

Jose Andres's soup seemed better anyway and it was less work.

4

Share Post


Link to post

I’m just riding out this season and seeing the changes they do for season 2. I feel like it’s trying to be too smart whereas CC/ATK saddled that line perfectly. Also the quest segments feel disjointed and they redo the recipe anyway.

0

Share Post


Link to post

Agreed about Jose's garlic soup, janie jones; his seemed better and much easier. I can't remember if we're allowed to link to other sites here, but if you go to Google and type in Jose Andres Garlic Soup, his recipe, at Genius Kitchen, should be the first one that comes up.

Dear Milk Street production designer: Please soften the lighting for season 2. Your talent and your home audience will thank you.

1

Share Post


Link to post

I made the garlic soup this week according to Milk Street's recipe and enjoyed it.  I'm not sure I could shave small slices off a hunk of stale bread, so the change to croutons was fine by me.  Jose's soup may have been simpler for a professional chef with first class ingredients, but I was happy with my results.

1

Share Post


Link to post

This program has started slowly showing up on the various PBS stations that I have access to.   But for the past 6 months, it seems I've only seen 4 programs - Thai food, prune cake, pie dough and guacamole.   I know that PBS does innumerable repeats, but I wonder how many episodes were done for the first season of the program?

In general,  think the whole ATK, Cook's Country and Milk Street (because it really isn't any different) format has gotten  a little tired, regardless of who is at the helm.

I think Julia and Bridget have improved a bit (they were quite awkward without Chris at first).  They are women of a certain age, and surrounded by good food, so I consider their weight to be pretty typical and don't think it has any bearing on their hosting abilities.  The cook I've always liked least is Becky.

In the 4 episodes of Milk Street that I've seen, Chris has been traveling (to England, to Thailand) somewhere before the episode opens.  That must make this pretty expensive to produce.

Edited by Mermaid Under.
1

Share Post


Link to post
22 minutes ago, Mermaid Under said:

This program has started slowly showing up on the various PBS stations that I have access to.   But for the past 6 months, it seems I've only seen 4 programs - Thai food, prune cake, pie dough and guacamole.   I know that PBS does innumerable repeats, but I wonder how many episodes were done for the first season of the program.

There were 13 episodes for the furst season.

0

Share Post


Link to post
36 minutes ago, biakbiak said:

There were 13 episodes for the furst season.

And all are up for free on the website

0

Share Post


Link to post

How to make fried eggs? Really, Chris - I've been doing that for over 40 years.

1

Share Post


Link to post

Well, I have tried, I really have. I dutifully watch each show but I think I am done.  It's just so..........humorless and dry.

I happened to watch a rerun of the ATK show where they made sticky buns and Julia got the giggles at the end.  I was laughing right along with it and it really just showed where the spirit of fun on ATK came from and - it sure wasn't Christopher.

1

Share Post


Link to post

Anybody see the Turkish meatballs? I guess it's okay if you trust your source, but the ground beef looked too pink in the middle for my liking. And I think they edited it so you wouldn't see, only caught a glimpse. Come to think of it they could do a segment on ground beef rareness.

I like the cast esp Rayna Jhaveri but the format in addition to being too bright is tired. I wear sunglasses to watch, don't like the kitchen-as-lab motif, prefer a warmer setting. Chris's presence seems to me no longer necessary, tho the younger cooks have the discipline not to roll their eyes at his tired schtik. Knowing their jobs are at stake? Yea it's his show, but maybe he'd be better off behind the scenes at this point. Could try releasing these young cooks out of the sterile lab and into the wild where we viewers cook. They did that with Pati Jinich and it really helped her show.

To reach the 'free' recipes on the website, you have to provide an email address and get a confirmation, it seems.

0

Share Post


Link to post

Why -- why? -- is there a studio audience? It adds nothing to the show.

5

Share Post


Link to post

Do you think there will be a season 2?  The few episodes I have been able to find have been dull and I don’t see Chris being willing to make enough changes to improve things.  He seems to be stuck on that format.

4

Share Post


Link to post

I didn't mind CK in the original shows--in fact, I kind of liked him.  The way he and the others interacted seemed like the product of long-established, comfortable relationships, and he sort of played the useful idiot most of the time.  (It also didn't hurt that he once talked about the best concert he'd ever been to, and I was at that concert as well, so I felt a connection.  Plus, we went to the same school.  He felt like someone I could've known.)

But he's getting on my nerves little by little on this new show.  He's using the same old shtick--I don't know what I'm doing. Oh, is it going to be too spicy?  If I made this, it would be a bowl of slop. Etc., etc.  We get it, you're the dumb one (even though you're not), and they're going to stun you with their brilliance.  He hasn't adjusted his interactions to fit the new people and keeps trying to fit them into the slots occupied by people he had a long history with.  Switch it up, I don't think the new cooks are into it.  And don't always make it about you--it's clearly uncomfortable for them to play along.  At least it's uncomfortable to watch (for me anyway).

6

Share Post


Link to post

I just deleted 2 episodes from my DVR without watching. I've decided I just don't care for it.

1

Share Post


Link to post
On 3/2/2018 at 4:53 AM, fauntleroy said:

Anybody see the Turkish meatballs? I guess it's okay if you trust your source, but the ground beef looked too pink in the middle for my liking. And I think they edited it so you wouldn't see, only caught a glimpse. Come to think of it they could do a segment on ground beef rareness.

I didn't, but I remember an ATK episode where they roasted a chicken and gave it to Chris to carve, and when he took off the leg I went full Grrr and screamed "But that's RAAAAAAWWWW".  I don't know why they didn't just stick it back in and re-shoot.

0

Share Post


Link to post
On 3/3/2018 at 6:21 PM, Mondrianyone said:

But he's getting on my nerves little by little on this new show.

We've been watching reruns and I was only ten minutes in when Mr. ECats declared that Mr. Kimball was a donkey (you know he would use that other word).  And by the end of 30 minutes, he declared that Kimball had become less amusing with age and should shut the ____ up.  I agreed.

1

Share Post


Link to post

I was really disappointed when I found out ATK was suing Chris for stealing, well, everything.  I’m a little late to this party.  I’ve DVR’d Milk Street and have watched 3 episodes so far.  To me, it’s an identical program with different cooks.  Milk Street is a total rip-off of ATK, imho.  Add to it, the stolen emails ATK has posted online and the blatant employee-robbing....well, I hope Chris has a lot of 💰 for the attorney fees and settlement....

His hatred of any heat whatsoever in food doesn’t pair well with a lot of International cuisines like Thai, Indian, Mexican, Korean, etc.  if you don’t like spice, I’m not going to trust your palate on Mexican food.  I personally don’t believe it when he now eats something with even a hint of spice in it and claims it is wonderful. 

I guess what I’m saying is that his palate is suspect to me in this environment, whereas it was mostly spot-on in the Northern European style of cooking that he is trying to leave behind.  

0

Share Post


Link to post

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now