On 10/6/2015 10:42 PM, tert in seattle wrote:
> Bruce wrote:
>> On Tue, 6 Oct 2015 04:53:03 +0000 (UTC), tert in seattle
>> > wrote:
>>
>>> wrote:
>>>> On Monday, October 5, 2015 at 6:16:17 PM UTC-5, Sky wrote:
>>>>>
>>>>> Oh, the irony - VBG!!! I happen to like the bow-tie guy, but I
>>>>> appreciate the 'staff' more! As always, YMMV! The two magazines aren't
>>>>> so shabby either, unlike many others :>
>>>>>
>>>>> Sky
>>>>>
>>>>>
>>>> Me, too. I don't understand all this hostility toward
>>>> Chris Kimball. He doesn't dress tawdrily, he's not grinning
>>>> into the camera like an idiot, he doesn't correct people's
>>>> pronunciation of 'foreign' words, he doesn't discuss 'table
>>>> scapes, etc.
>>>
>>> he wears a bow tie
>>>
>>> that's negative 100 points right there
>>
>> I'd rather watch an old fart with a bow tie who knows what he's
>> talking about, than a hipster beard with purple pants who talks
>> hogwash.
>
> except he doesn't know anything about cooking -- he knows about
> running a publishing business
>
> he's just reading his lines

Not according to the Times:

http://www.nytimes.com/2012/10/14/ma...ball.html?_r=0

It was in Westport that he began taking classes at a culinary school run
by Malvina Kinard, a middle-aged divorcée and friend of Julia Child. “I
drove the instructors crazy,” Kimball recalls. He needled them about
minute points of food science — “I wanted to know how much salt was in a
pinch, why you have to scald milk to make a béchamel” — and received
indignant, unsatisfying answers. Soon after, with seed money raised from
his brother-in-law and a handful of investors, he decided he would
answer those questions himself by starting a magazine titled, simply,
Cook’s.