On Sat, 09 Jul 2011 18:10:29 -0500, Sky >
wrote:

> On 7/9/2011 3:36 PM, sf wrote:
> >
> > This is why PBS cooking shows are not my go-to for watching now that I
> > have cable: the hosts are usually selling books, so recipes from the
> > shows aren't online and you're SOL if you missed anything. Hopefully
> > someone caught the beginning of the "grain pilaf with apricots and
> > pistachios" recipe. Here's what I need to know - What other grain was
> > with the rice, was it quinoa? TIA
>
> Not sure if this website will help, but it's worth perusing perhaps?
> ----> http://www.pbs.org/topics/how-to/cooking/ <----
>
> It's my understanding that PBS has a "rule" (?) that any cooking show
> aired on PBS has to provide those recipes available online at no cost,
> someplace for a period of time. Whether that's completely true or not,
> I could easily be mistaken.

I don't think so. I searched for that specific recipe and didn't find
it. I found another recipe from that show, but not the one I wanted.
Contracts are written all sorts of ways. Food Network (or is that the
Cooking Channel?) can only show two recipes from each Jamie Oliver
show. I know for sure, because I've copied them, that there are
certain recipes by other TV hosts that can only be shown on the site
for a limited amount of time because it's slated to be in an upcoming
book.
>
> It's also my experience that many shows on PBS "are" available online at
> their http://www.pbs.org website or elsewhere - but online someplace at
> no cost.

If it is, it's buried.

> For instance, I've watched many NOVA and Mystery Theater PBS
> productions on their website. Another couple of examples would be ATK
> (America's Test Kitchen) and CC (Cook's Country); the recipes from their
> current season TV shows are available online, as well;
> http://www.americastestkitchen.com/video/ & http://cookscountrytv.com/ -
> respectively.
>
I'm not interested in watching videos although I'd watch the video
from today's show so I could know what that grain is. Thanks.

--

Today's mighty oak is just yesterday's nut that held its ground.