"sf" > wrote in message
...
> 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.

Here's the transcript.

http://www.livedash.com/transcript/joanne_weir's_cooking_class-(vegetarian)/918/KQED/Saturday_August_28_2010/425756/


Millet, quinoa, amaranth and Basmati rice. You have to read through it and
she tells you the proportions.