I was watching PBS today, and they had a cooking show
on, and it was from Americastestkitchen.com, they did
not seem to be advertising for anyone, and told about
their website. I really liked the show, but was still
skeptical about it. Going to their web site, I see you have
to log in, and there's also a sign that states, "start your
free trial now". I'm assuming this is a pay to view site?
I did like a couple of their recipes on the show, but I do
not want to sign up or pay for a cooking site....thanks

"nefletch" > wrote in message
scommunications...
>I was watching PBS today, and they had a cooking show
> on, and it was from Americastestkitchen.com, they did
> not seem to be advertising for anyone, and told about
> their website. I really liked the show, but was still
> skeptical about it. Going to their web site, I see you have
> to log in, and there's also a sign that states, "start your
> free trial now". I'm assuming this is a pay to view site?
> I did like a couple of their recipes on the show, but I do
> not want to sign up or pay for a cooking site....thanks
>

That is the gang that publishes Cooks Illustrated. Overall, good
information, no advertising. Sort of the Consumer Reports of food.

nefletch > wrote:

> I was watching PBS today, and they had a cooking show
> on, and it was from Americastestkitchen.com, they did
> not seem to be advertising for anyone, and told about
> their website. I really liked the show, but was still
> skeptical about it. Going to their web site, I see you have
> to log in, and there's also a sign that states, "start your
> free trial now". I'm assuming this is a pay to view site?
> I did like a couple of their recipes on the show, but I do
> not want to sign up or pay for a cooking site....thanks

Tell us more.

-sw

"nefletch" > wrote in message
scommunications...
>I was watching PBS today, and they had a cooking show
> on, and it was from Americastestkitchen.com, they did
> not seem to be advertising for anyone, and told about
> their website. I really liked the show, but was still
> skeptical about it. Going to their web site, I see you have
> to log in, and there's also a sign that states, "start your
> free trial now". I'm assuming this is a pay to view site?
> I did like a couple of their recipes on the show, but I do
> not want to sign up or pay for a cooking site....thanks
>
You can go onto "America's Test Kitchen"'s web site, register, and get free
recipes for the current season. You can also do that on Christopher
Kimball's other PBS show "Country Cooking". We've been subscribers to the
paper edition of "Cook's Illustrated" for many years. We like it,
particularly that they try to make an established recipe work better. The
recent two threads about onion soup would be an example of that. On both
sites, however, they will try to take your money if you look for a recipe
that goes back to a prior season. Almost all recipes on Cooks Illustrated
require a paid online subscription, in addition to the print subscription.
Christopher Kimball, the owner operator of all of this, has a very strong
need for revenue. At the moment he has 25 cookbook products available in the
$30 range. I think PBS is basically providing an advertising medium for him
in exchange for the program. Obviously their agreement requires Christopher
to at least provide the current season to us at no charge.

Ther

On 2009-02-14, Theron > wrote:

> Christopher Kimball, the owner operator of all of this, has a very strong
> need for revenue.

s/need/greed/

Chris is a journalism graduate and interested primarily in building a
publishing empire. He picked food cuz it has a large audience. He's right
on schedule and you folks are funding it.

nb

nefletch > wrote in message
scommunications...
> I was watching PBS today, and they had a cooking show
> on, and it was from Americastestkitchen.com, they did
> not seem to be advertising for anyone, and told about
> their website. I really liked the show, but was still
> skeptical about it. Going to their web site, I see you have
> to log in, and there's also a sign that states, "start your
> free trial now". I'm assuming this is a pay to view site?
> I did like a couple of their recipes on the show, but I do
> not want to sign up or pay for a cooking site....thanks
>
>

I've watched the show for years - and taped many many episodes. Lots of
good information about cooking - and food products (Taste Testing) - and
equipment (Equipment corner). Don't know about the site.

Same group publishes Cooks Illustrated magazine. Books and DVD's for each
season also available.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

notbob wrote:
> On 2009-02-14, Theron > wrote:
>
>> Christopher Kimball, the owner operator of all of this, has a very
>> strong need for revenue.
>
> s/need/greed/
>
> Chris is a journalism graduate and interested primarily in building a
> publishing empire. He picked food cuz it has a large audience. He's
> right on schedule and you folks are funding it.

I know, it's crazy, find something that people are willing
to pay for and make a business. It's unAmerican!

nancy

On 2009-02-14, Nancy Young > wrote:

> I know, it's crazy, find something that people are willing
> to pay for and make a business. It's unAmerican!

I got nothing against making a buck, but it's painfully obvious the guy
knows spit about cooking and his program is bogus. I remember believing his
"hardware" guy on the subject of paring knives. I went with his
recommendation and bought one. It was cheap crap.

nb

notbob wrote:
> On 2009-02-14, Nancy Young > wrote:
>
>> I know, it's crazy, find something that people are willing
>> to pay for and make a business. It's unAmerican!
>
> I got nothing against making a buck, but it's painfully obvious the
> guy knows spit about cooking and his program is bogus. I remember
> believing his "hardware" guy on the subject of paring knives. I went
> with his recommendation and bought one. It was cheap crap.

I've made many of their recipes with great results. If it wasn't
for them, I'd never have tried to make potstickers. He doesn't
cook much that I can see, he has people with culinary degrees
and experience doing that.

nancy

On Sat, 14 Feb 2009 18:46:30 -0500, "Nancy Young"
> wrote:

>I've made many of their recipes with great results. If it wasn't
>for them, I'd never have tried to make potstickers. He doesn't
>cook much that I can see, he has people with culinary degrees
>and experience doing that.

Would you consider posting the recipe, or at least the directions? I
love Hag's potstickers, but when I tried to apply the directions (she
just boils hers) that came on the potsticker wrapper package, all I
got was a mess.

Thankee!
Carol

--
Change "invalid" to JamesBond's agent number to reply.

Theron > wrote:

> Almost all recipes on Cooks Illustrated
> require a paid online subscription, in addition to the print subscription.
> Christopher Kimball, the owner operator of all of this, has a very strong
> need for revenue. At the moment he has 25 cookbook products available in the
> $30 range. I think PBS is basically providing an advertising medium for him
> in exchange for the program. Obviously their agreement requires Christopher
> to at least provide the current season to us at no charge.

I have never received more spam from a single "free trial", both
email and snail mail. They are very aggressive in their marketing.

-sw

Damsel in dis Dress wrote:
> On Sat, 14 Feb 2009 18:46:30 -0500, "Nancy Young"
> > wrote:
>
>> I've made many of their recipes with great results. If it wasn't
>> for them, I'd never have tried to make potstickers.

> Would you consider posting the recipe, or at least the directions? I
> love Hag's potstickers, but when I tried to apply the directions (she
> just boils hers) that came on the potsticker wrapper package, all I
> got was a mess.

Sure! I posted this some time back.

Potstickers
America's Test Kitchen, from the show and in my words

Package or two gyoza wrappers, better to run out of the
filling than the wrappers.

3 cups napa cabbage, finely chopped. Toss with 3/4 tsp salt.
Let sit in strainer 1/2 hour.

3/4 lb ground pork
4 tsp soy sauce
1 1/2 tsp ground ginger (fresh)
6 TBS scallions, chopped, green and white part
1 clove garlic, minced
1/8 tsp ground white pepper
2 egg whites


Mix all ingredients, including cabbage.
Refrigerate 30 minutes to overnight.


Take a wrapper. Using your finger, wet the edges. Put some
of the filling in the center. I started out using a spoon to do this,
then started using my fingers and, predictably, that made for a
messy product. I'll stay with the spoons next time.


Fold the wrapper in half, pressing out the air. Seal the
edges however you like, just making sure they are
sealed. If you want to, make pleats.


Smear nonstick pan with oil using a paper towel. Layer
the potstickers around the edge, as many as will fit.
Like so: ( ( ( ( ( ( Crisp on one side 5 minutes. When
you lift them up and they are nicely brown on the bottom,
reduce heat.


Have a cover ready to cover the potstickers. Add 1/2 cup
water, cover immediately. Cook 10 minutes until water is
gone, and potstickers are translucent. Return heat to
medium high, cook, uncovered 3 to 4 minutes longer
(or until done).


Notice that they were not turned at any point. I served it with
some gyoza potsticker dipping sauce I picked up who knows
when. I liked it but I'm sure making your own is better.
This is what they made, combine the ingredients:


1/4 cup soy sauce
2 TBS each rice vinegar, mirin and water
1 tsp chili oil (optional)
1/2 tsp toasted sesame oil
1 medium scallion, white and green part, minced

On Sat, 14 Feb 2009 19:16:55 -0500, "Nancy Young"
> wrote:

>Potstickers
>America's Test Kitchen, from the show and in my words

Thank you most kindly, ma'am!

Carol

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Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
>
> On Sat, 14 Feb 2009 18:46:30 -0500, "Nancy Young"
> > wrote:
>
> >I've made many of their recipes with great results. If it wasn't
> >for them, I'd never have tried to make potstickers. He doesn't
> >cook much that I can see, he has people with culinary degrees
> >and experience doing that.
>
> Would you consider posting the recipe, or at least the directions? I
> love Hag's potstickers, but when I tried to apply the directions (she
> just boils hers) that came on the potsticker wrapper package, all I
> got was a mess.
>
> Thankee!
> Carol
>


The way we cook potstickers, commercial or homemade: place them flat
side down in a large frying pan with a little oil and a little water.
Don't crowd them. Cover the pan, bring to the boil and let them cook for
a few minutes. When the water has cooked away, uncover the pan and let
the dumplings (still on their flat sides) brown in the oil. No mush and
nicely crisped/browned. And yes some of them will stick to the pan;
hence the name

On Sun, 15 Feb 2009 10:49:46 -0700, Arri London >
wrote:

>Damsel in dis Dress wrote:
>>
>> On Sat, 14 Feb 2009 18:46:30 -0500, "Nancy Young"
>> > wrote:
>>
>> >I've made many of their recipes with great results. If it wasn't
>> >for them, I'd never have tried to make potstickers. He doesn't
>> >cook much that I can see, he has people with culinary degrees
>> >and experience doing that.
>>
>> Would you consider posting the recipe, or at least the directions? I
>> love Hag's potstickers, but when I tried to apply the directions (she
>> just boils hers) that came on the potsticker wrapper package, all I
>> got was a mess.
>
>The way we cook potstickers, commercial or homemade: place them flat
>side down in a large frying pan with a little oil and a little water.
>Don't crowd them. Cover the pan, bring to the boil and let them cook for
>a few minutes. When the water has cooked away, uncover the pan and let
>the dumplings (still on their flat sides) brown in the oil. No mush and
>nicely crisped/browned. And yes some of them will stick to the pan;
>hence the name

Nice, easy directions. Thanks! Here is the filling for Hag's
potstickers. Awesome stuff! Hag puts MSG in everything. Don't yell
at me, I'm just the messenger!


* Exported from MasterCook *

Hag's Potstickers

Recipe By :Hag
Serving Size : 38 Preparation Time :0:00
Categories : Appetizers/Dips Sauces/Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
1 cup cabbage -- finely shredded
1/2 cup green onion -- finely chopped
1/2 cup grated carrots
3 tablespoons fresh ginger -- fine minced
1 teaspoon MSG -- (Accent)
1/2 teaspoon granulated garlic
2 tablespoons soy sauce
2 tablespoons oyster sauce
38 potsticker wrappers -- (12-oz. package)
chicken stock
---Sweet Dipping Sauce---
3 tablespoons sugar
3 tablespoons white vinegar
3 tablespoons soy sauce
shreds of ginger
---Salty Dipping Sauce---
3 tablespoons soy sauce
3 tablespoons oyster sauce
2 cloves garlic -- minced
1/4 teaspoon lime juice

Mix all ingredients (except the potsticker wrappers and chicken stock)
thoroughly. Lay a potsticker wrapper on potsticker press. Brush the
edges with water. Place about 1 1/2 to 2 teaspoons of meat mixture
into the center of the wrapper. Crimp.

<delete potsticker wrapper directions>

Sweet Dipping Sauce:
Mix well to dissolve completely. Refrigerate until serving.

Salty Dipping Sauce:
Mix well and let set over night, chilling before serving.

Cuisine:
"Asian"

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"Damsel in dis Dress" ha scritto nel messaggio
Here is the filling for Hag's
> potstickers.
> 38 potsticker wrappers -- (12-oz. package)
>
You know it is so easy to make those wrappers that I have had to pretend I
don't know how to save my figure. Flour, salt, hot water to make a thick
paste. Mush around a bit, roll in plastic wrap in a long log and
refrigerate until cold. Pinch off a bit and form it any way you like
(rolling is one option), fill, pinch shut. I either steam them or fry them
immediately. Takes moments, unfortunately, and one can eat many.

On Sun, 15 Feb 2009 20:48:33 +0100, "Giusi" >
wrote:

>"Damsel in dis Dress" ha scritto nel messaggio
>Here is the filling for Hag's
>> potstickers.
>> 38 potsticker wrappers -- (12-oz. package)
>>
>You know it is so easy to make those wrappers that I have had to pretend I
>don't know how to save my figure. Flour, salt, hot water to make a thick
>paste. Mush around a bit, roll in plastic wrap in a long log and
>refrigerate until cold. Pinch off a bit and form it any way you like
>(rolling is one option), fill, pinch shut. I either steam them or fry them
>immediately. Takes moments, unfortunately, and one can eat many.

Shhhhhhhhhhhhh! That's dangerous information for me to have. Stop,
or I'll have to KF you. ROFLMAO!!!

Dang, I love potstickers!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sat, 14 Feb 2009 17:34:42 -0500, "Ed Pawlowski" >
wrote:

>
>"nefletch" > wrote in message
uscommunications...
>>I was watching PBS today, and they had a cooking show
>> on, and it was from Americastestkitchen.com, they did
>> not seem to be advertising for anyone, and told about
>> their website. I really liked the show, but was still
>> skeptical about it. Going to their web site, I see you have
>> to log in, and there's also a sign that states, "start your
>> free trial now". I'm assuming this is a pay to view site?
>> I did like a couple of their recipes on the show, but I do
>> not want to sign up or pay for a cooking site....thanks
>>
>
>That is the gang that publishes Cooks Illustrated. Overall, good
>information, no advertising. Sort of the Consumer Reports of food.

They also get together and publish books. Saturday Louise came home
from a resale store buying binge with "Grilling & Barbecue" by the
editors of CI. I haven't gone through it thoroughly yet but it seems
like a wonderful book for $1.50. It's from 2001. I don't think I'd
pay the 30 buck cover price though.

Lou

Damsel in dis Dress wrote:
>
> On Sun, 15 Feb 2009 10:49:46 -0700, Arri London >
> wrote:
>
> >Damsel in dis Dress wrote:
> >>
> >> On Sat, 14 Feb 2009 18:46:30 -0500, "Nancy Young"
> >> > wrote:
> >>
> >> >I've made many of their recipes with great results. If it wasn't
> >> >for them, I'd never have tried to make potstickers. He doesn't
> >> >cook much that I can see, he has people with culinary degrees
> >> >and experience doing that.
> >>
> >> Would you consider posting the recipe, or at least the directions? I
> >> love Hag's potstickers, but when I tried to apply the directions (she
> >> just boils hers) that came on the potsticker wrapper package, all I
> >> got was a mess.
> >
> >The way we cook potstickers, commercial or homemade: place them flat
> >side down in a large frying pan with a little oil and a little water.
> >Don't crowd them. Cover the pan, bring to the boil and let them cook for
> >a few minutes. When the water has cooked away, uncover the pan and let
> >the dumplings (still on their flat sides) brown in the oil. No mush and
> >nicely crisped/browned. And yes some of them will stick to the pan;
> >hence the name
>
> Nice, easy directions. Thanks! Here is the filling for Hag's
> potstickers. Awesome stuff! Hag puts MSG in everything. Don't yell
> at me, I'm just the messenger!

YVW. One of the Maternal Unit's favourite foods

>
> * Exported from MasterCook *
>
> Hag's Potstickers
>
>
Snip recipe.


Have seen worse. Just needs a little tweaking: fresh garlic instead of
granulated, no oyster sauce and no MSG (soy sauce has enough). Not a bad
recipe over all.

Damsel in dis Dress wrote:
>
> On Sun, 15 Feb 2009 20:48:33 +0100, "Giusi" >
> wrote:
>
> >"Damsel in dis Dress" ha scritto nel messaggio
> >Here is the filling for Hag's
> >> potstickers.
> >> 38 potsticker wrappers -- (12-oz. package)
> >>
> >You know it is so easy to make those wrappers that I have had to pretend I
> >don't know how to save my figure. Flour, salt, hot water to make a thick
> >paste. Mush around a bit, roll in plastic wrap in a long log and
> >refrigerate until cold. Pinch off a bit and form it any way you like
> >(rolling is one option), fill, pinch shut. I either steam them or fry them
> >immediately. Takes moments, unfortunately, and one can eat many.
>
> Shhhhhhhhhhhhh! That's dangerous information for me to have. Stop,
> or I'll have to KF you. ROFLMAO!!!
>
> Dang, I love potstickers!
>
> Carol
>

The brand we buy most often is called 'Ling Ling'. Comes with sauce
We use the commercial wrappers for other types of fillings. They are
cheap around here, so not worth my time to make them. Get one of those
'potsticker' makers; put the wrapper on the thing, fill and fold/crimp.
Goes just as fast as hand-folding and making certain they are sealed.

On Mon, 16 Feb 2009 18:03:46 -0700, Christine Dabney
> wrote:

>I tried making them many years ago, but wasn't pleased with the
>results. Maybe I will have to try again: I do have one of those
>gadgets...

I dislike the commercial versions. I learned how to crimp - so I
didn't need one of those gadgets you're talking about and the dough
was home made too. It was all *very* easy. Unfortunately, I've lost
my recipe for "the real thing", so I have nothing of any substance to
contribute. I wish I could find that recipe! The filling concerns me
less than the wrapper.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Christine Dabney wrote:
> On Mon, 16 Feb 2009 17:56:50 -0700, Arri London >
> wrote:

>> We use the commercial wrappers for other types of fillings. They
>> are cheap around here, so not worth my time to make them. Get one of
>> those 'potsticker' makers; put the wrapper on the thing, fill and
>> fold/crimp. Goes just as fast as hand-folding and making certain
>> they are sealed.

> I tried making them many years ago, but wasn't pleased with the
> results. Maybe I will have to try again: I do have one of those
> gadgets...

I had my doubts, but I bought one on Alan's recommendation and
was pleasantly surprised how well it worked, and how much
neater the whole project was.

nancy

"Nancy Young" > wrote in newstpml.5436$de5.5384
@newsfe10.ams2:

> Christine Dabney wrote:
>> On Mon, 16 Feb 2009 17:56:50 -0700, Arri London >
>> wrote:
>
>>> We use the commercial wrappers for other types of fillings. They
>>> are cheap around here, so not worth my time to make them. Get one of
>>> those 'potsticker' makers; put the wrapper on the thing, fill and
>>> fold/crimp. Goes just as fast as hand-folding and making certain
>>> they are sealed.
>
>> I tried making them many years ago, but wasn't pleased with the
>> results. Maybe I will have to try again: I do have one of those
>> gadgets...
>
> I had my doubts, but I bought one on Alan's recommendation and
> was pleasantly surprised how well it worked, and how much
> neater the whole project was.
>
> nancy
>

aw shucks...

--

The beet goes on -Alan

hahabogus wrote:
> "Nancy Young" > wrote

>> I had my doubts, but I bought one on Alan's recommendation and
>> was pleasantly surprised how well it worked, and how much
>> neater the whole project was.

> aw shucks...

You wouldn't steer me wrong, ha.

nancy

"Arri London" ha scritto nel messaggio
> We use the commercial wrappers for other types of fillings. They are>
> cheap around here, so not worth my time to make them.

If flying to China was your alternative it might be..

sf wrote:
> On Mon, 16 Feb 2009 18:03:46 -0700, Christine Dabney
> > wrote:
>
>> I tried making them many years ago, but wasn't pleased with the
>> results. Maybe I will have to try again: I do have one of those
>> gadgets...
>
> I dislike the commercial versions. I learned how to crimp - so I
> didn't need one of those gadgets you're talking about and the dough
> was home made too. It was all *very* easy. Unfortunately, I've lost
> my recipe for "the real thing", so I have nothing of any substance to
> contribute. I wish I could find that recipe! The filling concerns me
> less than the wrapper.
>
>
I agree. I also learned how to crimp them. I would like to try the dough
again. I tried it once but the dough was not easy to work with.
The filling recipe I used came from my husband's cousin's Japanese wife.

I don't have it right here, but from memory:
Ground pork or turkey or chicken if you prefer
Shredded cabbage
green onions
garlic
ginger
sesame oil
soy sauce
sake

I happened to take pictures the last time I made them - with homemade
dough and bought wrappers.
http://i43.tinypic.com/t06o2t.jpg

The dumplings in the rear are homemade dough and the ones in the front
are store bought wrappers.

I am suddenly craving pot stickers now.

-Tracy

On Tue, 17 Feb 2009 07:42:53 -0500, Tracy > wrote:

>I don't have it right here, but from memory:
>Ground pork or turkey or chicken if you prefer
>Shredded cabbage
>green onions
>garlic
>ginger
>sesame oil
>soy sauce
>sake

Mine was equal parts pork and shrimp, ground
no sake

The recipe came from a cooking class. The instructor had put in many
of hours tweaking the dough, which was very easy to make and to work
with. Wish I knew where that recipe was. <sigh>


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 16 Feb 2009 18:34:36 -0800, sf > wrote:

>On Mon, 16 Feb 2009 18:03:46 -0700, Christine Dabney
> wrote:
>
>>I tried making them many years ago, but wasn't pleased with the
>>results. Maybe I will have to try again: I do have one of those
>>gadgets...
>
>I dislike the commercial versions.

TJ's are pretty dang good for store bought.

> I learned how to crimp - so I
>didn't need one of those gadgets you're talking about and the dough
>was home made too. It was all *very* easy.

I have two of those clamshell thingies and when we do them it's a
group project and they make a huge difference. Much easier and a
superior seal. Making potstickers is like making tamales. The more
hands the better.

>Unfortunately, I've lost my recipe for "the real thing", so I have nothing of any substance to
>contribute.

You might have to cross an ocean to get the real thing.

>I wish I could find that recipe! The filling concerns me
>less than the wrapper.

I don't have the recipe either that I used the time I had the best
success. And yes the filling is important. The recipe I liked the
best called for marinated vegetables. You and I live in two of the
three states that have a Mitsuwa. Being a Japanese store I guess
authenticity is out the window but I don't care. That's where I found
the marinated veggies. They were almost 10 bucks for a little
cryovaced pack about a cup size. <yikes> That or another recipe
called for 5 spice powder so that was the day I learned Japanese use 7
spice powder. Learning things with the language barrier was a real
treat. Authentic or not the only way I'll go through the trouble of
making potstickers is with those vegetables.

Lou

Christine Dabney wrote:
>
> On Mon, 16 Feb 2009 17:56:50 -0700, Arri London >
> wrote:
>
> >The brand we buy most often is called 'Ling Ling'. Comes with sauce
> >We use the commercial wrappers for other types of fillings. They are
> >cheap around here, so not worth my time to make them. Get one of those
> >'potsticker' makers; put the wrapper on the thing, fill and fold/crimp.
> >Goes just as fast as hand-folding and making certain they are sealed.
>
> I buy the Trader Joes gyoza...both chicken and pork. I like them
> better than the Ling Ling...

LOL we didn't like the TJ gyoza, which is why we stay with the Ling
Ling. Or homemade

>
> I tried making them many years ago, but wasn't pleased with the
> results. Maybe I will have to try again: I do have one of those
> gadgets...
>
> Christine


It's a matter of coming up with the filling one likes.

Giusi wrote:
>
> "Arri London" ha scritto nel messaggio
> > We use the commercial wrappers for other types of fillings. They are>
> > cheap around here, so not worth my time to make them.
>
> If flying to China was your alternative it might be..


LOL true enough. When staying in a rural district, did make the wrappers
and dough for steamed dumplings.
Not worth my time to make my own corn tortillas either, although they do
taste better than the commercial sort. However, we have places around
here to buy fresh tortillas warm out of the machine. A good enough
second place

On Feb 16, 6:56*pm, Arri London > wrote:

> The brand we buy most often is called 'Ling Ling'. Comes with sauce
> We use the commercial wrappers for other types of fillings. They are
> cheap around here, so not worth my time to make them. Get one of those
> 'potsticker' makers; put the wrapper on the thing, fill and fold/crimp.
> Goes just as fast as hand-folding and making certain they are sealed.

I had one of those, and it worked great! Haven't seen it for quite
awhile. I'm thinking I'll need to buy another one. Thanks for the
reminder!

Carol

On Sat, 14 Feb 2009 18:12:42 -0600 in rec.food.cooking, Sqwertz
> wrote,
>I have never received more spam from a single "free trial", both
>email and snail mail. They are very aggressive in their marketing.

I suggest using free disposable email addresses from
https://sneakemail.com/ when signing up for any such thing.

I pay for the Cook's Illustrated site, and subscribe to the America's
Test Kitchen site for free.

We used their method for thick-cut pork chops last night, and they
were perfect.

On Feb 14, 4:07 pm, "nefletch" > wrote:
> I was watching PBS today, and they had a cooking show
> on, and it was from Americastestkitchen.com, they did
> not seem to be advertising for anyone, and told about
> their website. I really liked the show, but was still
> skeptical about it. Going to their web site, I see you have
> to log in, and there's also a sign that states, "start your
> free trial now". I'm assuming this is a pay to view site?
> I did like a couple of their recipes on the show, but I do
> not want to sign up or pay for a cooking site....thanks

You don't have to pay to use the website; registering costs you
nothing. Unless they've changed something lately. I was there just
last week or so. The "free trial" undoubtedly relates to a magazine
subscription.

N.

"Nancy2" > wrote in message
...
> On Feb 14, 4:07 pm, "nefletch" > wrote:
>> I was watching PBS today, and they had a cooking show
>> on, and it was from Americastestkitchen.com, they did
>> not seem to be advertising for anyone, and told about
>> their website. I really liked the show, but was still
>> skeptical about it. Going to their web site, I see you have
>> to log in, and there's also a sign that states, "start your
>> free trial now". I'm assuming this is a pay to view site?
>> I did like a couple of their recipes on the show, but I do
>> not want to sign up or pay for a cooking site....thanks
>
> You don't have to pay to use the website; registering costs you
> nothing. Unless they've changed something lately. I was there just
> last week or so. The "free trial" undoubtedly relates to a magazine
> subscription.
>
> N.

Not completely true. You only get this season for free, others you pay
for..


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