America's Test Kitchen

Discussion in 'Now Playing - TV Show Talk' started by Havana Brown, May 9, 2006.

  1. Havana Brown

    Havana Brown Ring Turner

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    So last nite we cracked open the cake. Wow, was it good! Oh and I also didn't use cake flour, just regular flour. I think the recipe calls for egg WHITES, so it makes a white cake, but I hate wasting, so I used the whole egg and it was still great:


    [​IMG]
     
  2. ironchef

    ironchef Smiley Averse

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    Either of the two women cooking on this show would run rings around Rachel Ray in even a meager kitchen. They are nowhere near annoying enough though, so they bring in Kimball to lower the enjoyability of the show.

    The taste offs and equipment tests rate highly with me.

    Every recipe I've tried has worked well. The draining trick for the tomato salsa has improved my already great recipe.
     
  3. gchance

    gchance 4 8 15 16 23 42

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    Geez, Havana, you need some "food styling" lessons. :p Looks yummy though.

    My favorite recipe from this show is the smothered pork chops, I think it's from the 2003 season. HOLY COW man, it's a lot of prep but probably the best way I've ever had chops.

    Greg
     
  4. Havana Brown

    Havana Brown Ring Turner

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    Better? :)


    [​IMG]
     
  5. etexlady

    etexlady Well-Known Member

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    I've had a S-P for this show for a long time. I usually pick up a tip or two that is helpful. I do have to snicker though when they do BBQ in their New England style. Being from Texas, we think we are the only ones who know how to cook BBQ.
     
  6. TheSlyBear

    TheSlyBear Opinionated Walrus

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    Though they are usually up-front about calling it things like "sissy chili" and "Yankee-style" whatever...
     
  7. jsmeeker

    jsmeeker Notable Member TCF Club

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    Indeed. They are very upfront about that. Sometimes, they joke and say "all you people in Texas, just turn off your TVs".

    The food certainly does have a New England/Yankee bent to it. Of course, that's to be expected since Chirs Campbell is a true Yankee.
     
  8. Dennis Wilkinson

    Dennis Wilkinson Active Member

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    East...
    He's a Vermonter. That's worse. ;)
     
  9. SteveInNC

    SteveInNC Active Member

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    But of course, you're wrong... :)
    <----------------
     
  10. nuke

    nuke Member

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    Campbell,...
    Nah, I lived in North Carolina for a while. Barbecue only grows in Texas, especially around Lockhart and Luling. Y'all tarheels can roast a piggy, but it ain't barbecue.

    As far as America's Test Kitchen goes, most of their stuff turns out pretty good. Skip anything that claims a Cajun or Southwest flavor. They just don't get it.

    Never trust a skinny cook.
     
  11. ScubaCat

    ScubaCat Shades of Blue......

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    I could be wrong, but I don't think the complaint was about your cake decorating skills. The stuff in the background of the photo distracted from your yummy looking cake.
     
  12. Havana Brown

    Havana Brown Ring Turner

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    ATK Taco recipe

    I watched this show this weekend and it really made me want tacos. Their secret was to add the spices to the onions instead of directly to the meat. At first I thought the meat was really bland, but after adding the stock (I used beef stock) and then the tomato sauce and let it simmer for 10-20 minutes. Wow, was it good! :up: I really wish though that I had taken the time to fry the taco shells like they did in the show. I will one of these days.


    Beef Tacos
    from the Episode: Tex-Mex Favorites

    Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.

    Makes 8 tacos, serving 4

    Beef Filling

    2 tablespoons vegetable oil or corn oil
    1 small onion , chopped small (about 2/3 cup)
    3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
    2 tablespoons chili powder
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1/2 teaspoon dried oregano
    1/4 teaspoon cayenne pepper
    table salt
    1 pound 90% lean ground beef (or leaner)
    1/2 cup tomato sauce
    1/2 cup low-sodium chicken broth
    1 teaspoon brown sugar
    2 teaspoons vinegar (preferably cider vinegar)
    Ground black pepper

    Shells and Toppings

    8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)
    1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
    2 cups shredded iceberg lettuce
    2 small tomatoes , chopped small
    1/2 cup sour cream
    1 avocado , diced medium
    1 small onion , chopped small
    2 tablespoons minced fresh cilantro leaves
    hot pepper sauce , such as Tabasco


    1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

    2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
     
  13. Dweller

    Dweller Active Member

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    That sounds good. Thanks for posting.

    ATK is one of my few must see shows every week, but I have not had a chance to see this one yet.
     
  14. jsmeeker

    jsmeeker Notable Member TCF Club

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    I've been making this recipe for a few years now. It's really good. I'll admit sometimes I get lazy and cheat and buy pre-fab taco shells from the store. No where near as good as frying up some fresh tortillas. Once you do a few of them, you get the hang of it.

    The "trick" of toasting the spices early is pretty standard, actually. You just don't see lots of recipes doing it because adding it later makes for a shortcut.
     
  15. gchance

    gchance 4 8 15 16 23 42

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    I absolutely love ATK, and they've been improving as they go along. Sadly I had to stop watching, I wasn't able to make their recipes anymore. I'd be gaining weight again if I did that!

    Watching without using what I learned would suck so I stopped, heh.

    Greg
     
  16. jsmeeker

    jsmeeker Notable Member TCF Club

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    If I have top complaint about CI/ATK recipies is that that they tend to be scaled to feed a large family or dinner party. 6-8 servings of whatever is pretty typical.
     
  17. tem

    tem Well-Known Member

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    I did their "high roasted chicken" last night. The chicken was good, but the potatoes came no where near getting as golden brown and delicious on the bottom as on the show. I had to put them under the broiler for about 10 more minutes to crisp them up. The schmaltz from the chicken did add a lot of flavor, however.
     
  18. gchance

    gchance 4 8 15 16 23 42

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    One of their recipes that's compatible with my current diet are smothered pork chops. HOLY COW I should make some this week. But yes, it's 6 servings. I don't really mind this, since it makes 2 or 3 meals for us. It's nice to brown-bag a meal everyone asks you about when they smell!

    Greg
     
  19. jsmeeker

    jsmeeker Notable Member TCF Club

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    cooking things like porkchops, where each piece of meat is an individual serving, is easy to scale. But things like desserts and stuff get trickier. They have recipes for individual things like creme brulee, panna cotta, etc. and the like. The recipes are usually scaled for eight. That's a lot to make for a single guy. I wish they had variations that were scaled smaller, as in baking, it gets a little trickier.
     
  20. jsmeeker

    jsmeeker Notable Member TCF Club

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    hmmm.. Mine don't come out crisp. But I am not expecting them to. I guess I didn't see the episode where they did this (that, or I forgot).

    Anyway, this is my current favorite method of cooking a whole chicken.
     

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