Myron

The Barefoot Contessa mac and cheese is quite good, but it uses about $40 worth of expensive cheese.

Bloody Marys and eggs benedict.

"A couple of years ago, I created a spreadsheet with which to track the contents of my spice rack"

I believe there is medication for that type of behavior. :)

I'm a big fan of both shows but this is really going to hurt their holier than thou status.

Cooks Illustrated is a wonderful resource. The magazine is expensive because they have no advertising.

However, I end up cooking more from Fine Cooking. The Cooks Illustrated approach of testing a recipe over and over means they are very reliable, but sometimes have too many steps, or are just boring. With Fine Cooking the recipes have more personality. They are guided more by the taste of the chef, rather than a committee.

Anyways, they are both great magazines.

How can they create the show without the writers? Presumably they are necessary or they wouldn't be employed at the show in the first place.

The Postindustrialist: Professional bakers often refer to the step that kneads dough as mixing, because they do it in a mixer. However, In general kneading is a process depicted in this video (starting about 20 seconds in)
http://video.google.com/videoplay?docid=6525876399378502066&q=knead+bread&total=113&start=10&num=10&so=0&type=search&plindex=4

Nice loaf. I've been meaning to try the mini variation Rose Levy Beranbaum suggests.
http://www.realbakingwithrose.com/2007/01/baby_breada_great_new_techniqu.html

Has anyone tried the recipe from 'bread in five minutes a day'?
http://query.nytimes.com/gst/fullpage.html?res=9C0DEEDB153FF932A15752C1A9619C8B63&sec=&spon=&pagewanted=all

I wonder if Dave and Jay get paid something when a re-run is aired. It would seem they would want to get paid for any use of their work.

best
show

ever