"sf" > wrote in message ...
|
| I am watching a show with pizza bianca and wanted to look at their
| recipe... I have to register. OK, I don't mind registering but they
| want to sell me their magazine. Is registration good only for one
| session or am I good to go for any other time I want to visit the
| site?
|
| TIA

They will harass you unto death, and then harass your offspring
and elders. They have no mercy, decency is unknown to them
and your mailboxes, electronic and physical, will be overflowing
with their paperbound and virtual products. If ever you purchase
something from them it will renew incessantly and automatically,
blissfully ignoring any and all pleadings and entreaties to stop
charging onto the numbers you once gave them.

Yeah, I've had a bit of trouble with them but others seem to do ok,
I'd be a little wary of giving them charge cards or heaven forbid
bank account numbers. But a lot of good information, yes indeed.

pavane

On Tue, 8 Sep 2009 22:37:15 -0400, pavane wrote:

> They will harass you unto death, and then harass your offspring
> and elders. They have no mercy, decency is unknown to them
> and your mailboxes, electronic and physical, will be overflowing
> with their paperbound and virtual products.

I can second that. They are even worse than the Williams Sonoma
family of companies.

Use a throwaway email address, and fake physical address (for your
trail issue).

-sw

On Tue, 8 Sep 2009 21:52:07 -0500, Sqwertz >
wrote:

>On Tue, 8 Sep 2009 22:37:15 -0400, pavane wrote:
>
>> They will harass you unto death, and then harass your offspring
>> and elders. They have no mercy, decency is unknown to them
>> and your mailboxes, electronic and physical, will be overflowing
>> with their paperbound and virtual products.
>
>I can second that. They are even worse than the Williams Sonoma
>family of companies.
>
>Use a throwaway email address, and fake physical address (for your
>trail issue).
>
I knew a guy once who ordered magazines using the name Puget Sound.
--

modom

On Tue, 8 Sep 2009 22:37:15 -0400, "pavane"
> wrote:

>Yeah, I've had a bit of trouble with them but others seem to do ok,
>I'd be a little wary of giving them charge cards or heaven forbid
>bank account numbers. But a lot of good information, yes indeed.

I only want to read their online recipes, but I'm not so desperate
that I'll give them money to do it. That's why I was confused about
that "free" registration. It sounded like a "free" download... yeah,
you can download it for free, but if you want to use it - you have to
pay. :\

On Sep 8, 9:37*pm, "pavane" > wrote:
> "sf" > wrote in messagenews:6n1ea5tonksil6ontmjpulgml6fi5tt9qf@4ax .com...
>
> |
> | I am watching a show with pizza bianca and wanted to look at their
> | recipe... I have to register. *OK, I don't mind registering but they
> | want to sell me their magazine. *Is registration good only for one
> | session or am I good to go for any other time I want to visit the
> | site?
> |
> | TIA
>
> They will harass you unto death, and then harass your offspring
> and elders. *They have no mercy, decency is unknown to them
> and your mailboxes, electronic and physical, will be overflowing
> with their paperbound and virtual products. *If ever you purchase
> something from them it will renew incessantly and automatically,
> blissfully ignoring any and all pleadings and entreaties to stop
> charging onto the numbers you once gave them.
>
> Yeah, I've had a bit of trouble with them but others seem to do ok,
> I'd be a little wary of giving them charge cards or heaven forbid
> bank account numbers. *But a lot of good information, yes indeed.

Yes, they never stop calling and sending junk in the mail! It never
stops!

On Tue, 08 Sep 2009 20:03:29 -0700, sf wrote:

> I only want to read their online recipes, but I'm not so desperate
> that I'll give them money to do it. That's why I was confused about
> that "free" registration. It sounded like a "free" download... yeah,
> you can download it for free, but if you want to use it - you have to
> pay. :\

When you register for the site, you only get access to a subset of
the recipes from the show. You only get complete access with a paid
subscription.

Your sought-after recipe may not even be in the "freely available
with registration" section - which you won't find out until after
you sign up. That's how they suckered me into registering a couple
years ago - never did get access to the recipe I was inquiring
about.

You can almost always find those recipes replicated elsewhere in the
Internet.

Like he
http://community.livejournal.com/cooking/6868406.html

And He
http://www.recipezaar.com/Pizza-Bianca-318680

And probably he
.....

-sw

-sw

Sqwertz wrote:
>
> On Tue, 8 Sep 2009 22:37:15 -0400, pavane wrote:
>
> > They will harass you unto death, and then harass your offspring
> > and elders. They have no mercy, decency is unknown to them
> > and your mailboxes, electronic and physical, will be overflowing
> > with their paperbound and virtual products.
>
> I can second that. They are even worse than the Williams Sonoma
> family of companies.
>
> Use a throwaway email address, and fake physical address (for your
> trail issue).
>
> -sw

Add to that one time use, value limited credit card numbers. They can
try to renew as much as they want, but the number will be no good and
they will be SOL.

pavane wrote:

> Yeah, I've had a bit of trouble with them but others seem to do ok,
> I'd be a little wary of giving them charge cards or heaven forbid
> bank account numbers. But a lot of good information, yes indeed.

I haven't had a problem with them, I get emails with recipes and ratings,
and letters from Christopher Kimball, and ads for their books, but it's not
a problem, a lot of places are much worse. All that stuff is maybe a
couple times a month. No problem. I could probably unsubscribe from
the recipes and the letters if I was so inclined.

nancy

pavane wrote:

> Yeah, I've had a bit of trouble with them but others seem to do ok,
> I'd be a little wary of giving them charge cards or heaven forbid
> bank account numbers. But a lot of good information, yes indeed.

I haven't had a problem with them, I get emails with recipes and ratings,
and letters from Christopher Kimball, and ads for their books, but it's not
a problem, a lot of places are much worse. All that stuff is maybe a
couple times a month. No problem. I could probably unsubscribe from
the recipes and the letters if I was so inclined.

nancy

Nancy Young wrote:
> pavane wrote:
>
>> Yeah, I've had a bit of trouble with them but others seem to do ok,
>> I'd be a little wary of giving them charge cards or heaven forbid
>> bank account numbers. But a lot of good information, yes indeed.
>
> I haven't had a problem with them, I get emails with recipes and ratings,
> and letters from Christopher Kimball, and ads for their books, but it's not
> a problem, a lot of places are much worse. All that stuff is maybe a
> couple times a month. No problem. I could probably unsubscribe from
> the recipes and the letters if I was so inclined.
> nancy


yeah, I get an email a day I think from Kimball. It doesn't bother me
too much. 9 out of 10 are "buy this" emails. The odd one is their Tips
and Tricks email, which I sorta like.

Tracy

On Sep 9, 4:28*am, "Nancy Young" > wrote:
> pavane wrote:
> > Yeah, I've had a bit of trouble with them but others seem to do ok,
> > I'd be a little wary of giving them charge cards or heaven forbid
> > bank account numbers. *But a lot of good information, yes indeed.
>
> I haven't had a problem with them, I get emails with recipes and ratings,
> and letters from Christopher Kimball, and ads for their books, but it's not
> a problem, a lot of places are much worse. *All that stuff is maybe a
> couple times a month. *No problem. *I could probably unsubscribe from
> the recipes and the letters if I was so inclined. *
>
> nancy

>
>
Same for me as for Nancy. I *might* get one e-mail a week from them.
Usually something on there I want to read or watch. It is a bummer
though to click on a link and I have to be a paid member to view that
site or video. No big deal I just back out, delete the e-mail and go
on my way. My mailbox is never overflowing with mail from them.

On Wed, 9 Sep 2009 07:49:47 -0700 (PDT),
wrote:

>On Sep 9, 4:28*am, "Nancy Young" > wrote:
>> pavane wrote:
>> > Yeah, I've had a bit of trouble with them but others seem to do ok,
>> > I'd be a little wary of giving them charge cards or heaven forbid
>> > bank account numbers. *But a lot of good information, yes indeed.
>>
>> I haven't had a problem with them, I get emails with recipes and ratings,
>> and letters from Christopher Kimball, and ads for their books, but it's not
>> a problem, a lot of places are much worse. *All that stuff is maybe a
>> couple times a month. *No problem. *I could probably unsubscribe from
>> the recipes and the letters if I was so inclined. *
>>
>> nancy
>
>>
>>
>Same for me as for Nancy. I *might* get one e-mail a week from them.
>Usually something on there I want to read or watch. It is a bummer
>though to click on a link and I have to be a paid member to view that
>site or video. No big deal I just back out, delete the e-mail and go
>on my way. My mailbox is never overflowing with mail from them.

That's what I wanted to know. Will signing up for that "free
registration" let me view their recipes permanently? It won't.
Thanks!

--
I love cooking with wine.
Sometimes I even put it in the food.

wrote:
> On Sep 9, 4:28 am, "Nancy Young" > wrote:

>> I haven't had a problem with them, I get emails with recipes and
>> ratings, and letters from Christopher Kimball, and ads for their
>> books, but it's not a problem, a lot of places are much worse. All
>> that stuff is maybe a couple times a month. No problem. I could
>> probably unsubscribe from the recipes and the letters if I was so
>> inclined.

> Same for me as for Nancy. I *might* get one e-mail a week from them.
> Usually something on there I want to read or watch. It is a bummer
> though to click on a link and I have to be a paid member to view that
> site or video. No big deal I just back out, delete the e-mail and go
> on my way. My mailbox is never overflowing with mail from them.

Exactly. Some places I've dealt with are relentless. I don't have a
complaint with ATK.

nancy

On Sep 8, 9:37*pm, "pavane" > wrote:
> "sf" > wrote in messagenews:6n1ea5tonksil6ontmjpulgml6fi5tt9qf@4ax .com...
>
> |
> | I am watching a show with pizza bianca and wanted to look at their
> | recipe... I have to register. *OK, I don't mind registering but they
> | want to sell me their magazine. *Is registration good only for one
> | session or am I good to go for any other time I want to visit the
> | site?
> |
> | TIA
>
> They will harass you unto death, and then harass your offspring
> and elders. *They have no mercy, decency is unknown to them
> and your mailboxes, electronic and physical, will be overflowing
> with their paperbound and virtual products. *If ever you purchase
> something from them it will renew incessantly and automatically,
> blissfully ignoring any and all pleadings and entreaties to stop
> charging onto the numbers you once gave them.
>
> Yeah, I've had a bit of trouble with them but others seem to do ok,
> I'd be a little wary of giving them charge cards or heaven forbid
> bank account numbers. *But a lot of good information, yes indeed.
>
> pavane

I've never gotten a single e-mail from them and I registered a few
years ago, to get a recipe. You have to find and uncheck the box
saying you want e-mails....

N.

On Sep 8, 10:03*pm, sf > wrote:
> On Tue, 8 Sep 2009 22:37:15 -0400, "pavane"
>
> > wrote:
> >Yeah, I've had a bit of trouble with them but others seem to do ok,
> >I'd be a little wary of giving them charge cards or heaven forbid
> >bank account numbers. *But a lot of good information, yes indeed.
>
> I only want to read their online recipes, but I'm not so desperate
> that I'll give them money to do it. *That's why I was confused about
> that "free" registration. *It sounded like a "free" download... yeah,
> you can download it for free, but if you want to use it - you have to
> pay. *:\

Unless they've changed, that's not correct. I registered, got the
recipe I wanted, and didn't have to pay anything.

N.

On Sep 8, 10:37*pm, "pavane" > wrote:
> "sf" > wrote in messagenews:6n1ea5tonksil6ontmjpulgml6fi5tt9qf@4ax .com...
>
> |
> | I am watching a show with pizza bianca and wanted to look at their
> | recipe... I have to register. *OK, I don't mind registering but they
> | want to sell me their magazine. *Is registration good only for one
> | session or am I good to go for any other time I want to visit the
> | site?
> |
> | TIA
>
> They will harass you unto death, and then harass your offspring
> and elders. *They have no mercy, decency is unknown to them
> and your mailboxes, electronic and physical, will be overflowing
> with their paperbound and virtual products. *

Sounds a bit like my alumni association but not as determined.
John Kane, Kingston ON Canada

On Wed, 9 Sep 2009 08:39:43 -0700 (PDT), Nancy2
> wrote:

>Unless they've changed, that's not correct. I registered, got the
>recipe I wanted, and didn't have to pay anything.

Are you still able to use the site?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sep 9, 11:07*am, sf > wrote:
> On Wed, 9 Sep 2009 08:39:43 -0700 (PDT), Nancy2
>
> > wrote:
> >Unless they've changed, that's not correct. *I registered, got the
> >recipe I wanted, and didn't have to pay anything.
>
> Are you still able to use the site?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Haven't checked lately - I don't usually watch ATK.

N.

On Thu, 10 Sep 2009 07:49:21 -0700 (PDT), Nancy2
> wrote:
>
>Haven't checked lately - I don't usually watch ATK.
>

I am reminded of the reason why I no longer watch the show. They had
an episode on meatloaf. They showed a loaf pan with a perforated
insert, which was meant to allow the fat to drain off while the
meatloaf was baking. To illustrate how useless this pan was - in their
opinion - they dumped the entire thing on to a plate: meatloaf, insert
and what remained in the pan, to show all the fat.

How idiotic! I cannot believe they were so stupid as to not understand
that you were to lift the insert from the pan, leaving that liquids
behind, like with a pasta pot. Well, maybe they WERE that stupid.

Barry in Indy

il

pavane wrote:
> "sf" > wrote in message ...
> |
> | I am watching a show with pizza bianca and wanted to look at their
> | recipe... I have to register. OK, I don't mind registering but they
> | want to sell me their magazine. Is registration good only for one
> | session or am I good to go for any other time I want to visit the
> | site?
> |
> | TIA
>
> They will harass you unto death, and then harass your offspring
> and elders. They have no mercy, decency is unknown to them
> and your mailboxes, electronic and physical, will be overflowing
> with their paperbound and virtual products. If ever you purchase
> something from them it will renew incessantly and automatically,
> blissfully ignoring any and all pleadings and entreaties to stop
> charging onto the numbers you once gave them.
>
> Yeah, I've had a bit of trouble with them but others seem to do ok,
> I'd be a little wary of giving them charge cards or heaven forbid
> bank account numbers. But a lot of good information, yes indeed.
>
> pavane
>
>

Trying this again...

I use an anonymous ID and to register, than after
registration is complete, And you get the first junk mail, you can
select all mail from this address just go to spam or the delete folder.
Since I use the same ID/Address for these type sites, no juggling required.

Bob

"Bob Muncie" > wrote in message ...
| pavane wrote:
| > "sf" > wrote in message ...
| > |
| > | I am watching a show with pizza bianca and wanted to look at their
| > | recipe... I have to register. OK, I don't mind registering but they
| > | want to sell me their magazine. Is registration good only for one
| > | session or am I good to go for any other time I want to visit the
| > | site?
| > |
| > | TIA
| >
| > They will harass you unto death, and then harass your offspring
| > and elders. They have no mercy, decency is unknown to them
| > and your mailboxes, electronic and physical, will be overflowing
| > with their paperbound and virtual products. If ever you purchase
| > something from them it will renew incessantly and automatically,
| > blissfully ignoring any and all pleadings and entreaties to stop
| > charging onto the numbers you once gave them.
| >
| > Yeah, I've had a bit of trouble with them but others seem to do ok,
| > I'd be a little wary of giving them charge cards or heaven forbid
| > bank account numbers. But a lot of good information, yes indeed.
| >
| > pavane
| >
| >
|
| Trying this again...
|
| I use an anonymous ID and to register, than after
| registration is complete, And you get the first junk mail, you can
| select all mail from this address just go to spam or the delete folder.
| Since I use the same ID/Address for these type sites, no juggling required.
|
| Bob

Yes, but it helps to know which sites are problematic. Most of the recipe
sites I use are innocuous, no problem at all. I've never heard of anyone
being harassed by epicurious.com or foodnetwork.com, but ATC seems to
be a bit virulent to some. I think the op was correct in asking whether
caution should be used and from my experiences it should, but other posters
have had no problem. So it goes. I like your anonymous ideas above,
though, and will probably steal them in the future. Thanks,

pavane

"sf" > wrote in message
...
> On Wed, 9 Sep 2009 07:49:47 -0700 (PDT),
> wrote:
>
>>On Sep 9, 4:28 am, "Nancy Young" > wrote:
>>> pavane wrote:
>>> > Yeah, I've had a bit of trouble with them but others seem to do ok,
>>> > I'd be a little wary of giving them charge cards or heaven forbid
>>> > bank account numbers. But a lot of good information, yes indeed.
>>>
>>> I haven't had a problem with them, I get emails with recipes and
>>> ratings,
>>> and letters from Christopher Kimball, and ads for their books, but it's
>>> not
>>> a problem, a lot of places are much worse. All that stuff is maybe a
>>> couple times a month. No problem. I could probably unsubscribe from
>>> the recipes and the letters if I was so inclined.
>>>
>>> nancy
>>
>>>
>>>
>>Same for me as for Nancy. I *might* get one e-mail a week from them.
>>Usually something on there I want to read or watch. It is a bummer
>>though to click on a link and I have to be a paid member to view that
>>site or video. No big deal I just back out, delete the e-mail and go
>>on my way. My mailbox is never overflowing with mail from them.
>
> That's what I wanted to know. Will signing up for that "free
> registration" let me view their recipes permanently? It won't.
> Thanks!
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.
>
>
Their agreement with PBS, I believe, requires that they make the current
season's recipes available to anyone that registers. I've done this for
some time. As I've said I'ma paper Cooks Illustrated subscriber. At some
point I told them to "never call again" and they haven't.

Ed

I posted the recipe below, but what the h..l.

Pizza Bianca with Tomatoes and Mozzarella
from the Episode: Lunchtime Specials


Serve the pizza by itself as a snack or with soup or salad for a light meal.
Once the dough has been placed in the oiled bowl, it can be transferred to
the refrigerator and kept for up to 24 hours. Bring the dough to room
temperature, 2 to 2 1/2 hours, before proceeding with step 4. When kneading
the dough on high speed, the mixer tends to wobble and move on the counter.
Place a towel or shelf liner under the mixer and watch it at all times
during mixing. Handle the dough with slightly oiled hands. Resist flouring
your fingers or the dough might stick. This recipe was developed using an
18- by 13-inch baking sheet. Smaller baking sheets can be used, but because
the pizza will be thicker, baking times will be longer. If not using a pizza
stone, increase the oven temperature to 500 degrees and set the rack to the
lowest position; the cooking time might increase by 3 to 5 minutes and the
exterior won't be as crisp.

Serves 6 to 8
Toppings

1 (28-ounce) can crushed tomatoes
1 tablespoon olive oil
1/8 teaspoon table salt
1 1/2 cups shredded mozzarella cheese (6 ounces)

Dough

3 cups unbleached all-purpose flour (15 ounces)
1 2/3 cups water (13 1/2 ounces), room temperature
1 1/4 teaspoons table salt
1 1/2 teaspoons instant yeast
1 1/4 teaspoons sugar
5 tablespoons extra virgin olive oil


See Illustrations Below: Secrets to No-Roll Pizza

1. Place 28-ounce can of crushed tomatoes in fine-mesh strainer set over
medium bowl. Let sit 30 minutes, stirring 3 times to allow juices to drain.
Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon
table salt. (Save remaining solids and juice for another use.)

2. Place towel or shelf liner beneath stand mixer to prevent wobbling. Mix
flour, water, and table salt in bowl of stand mixer fitted with dough hook
on low speed until no patches of dry flour remain, 3 to 4 minutes,
occasionally scraping sides and bottom of bowl. Turn off mixer and let dough
rest 20 minutes.

3. Sprinkle yeast and sugar over dough. Knead on low speed until fully
combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl.
Increase mixer speed to high and knead until dough is glossy, smooth, and
pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away
from sides while mixer is on. When mixer is off, dough will fall back to
sides.)

4. Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil
from fingers onto blade of rubber spatula. Using oiled spatula, transfer
dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it
is well coated with oil; cover tightly with plastic wrap. Let dough rise at
room temperature until nearly tripled in volume and large bubbles have
formed, 2 to 2 1/2 hours.

5. One hour before baking pizza, adjust oven rack to middle position, place
pizza stone on rack, and heat oven to 450 degrees.

6. Coat rimmed baking sheet with 2 tablespoons oil. Using rubber spatula,
turn dough out onto baking sheet along with any oil in bowl. Using
fingertips, press dough out toward edges of pan, taking care not to tear it.
(Dough will not fit snugly into corners. If dough resists stretching, let it
relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in
pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface
of dough 30 to 40 times and sprinkle with kosher salt.

7. Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway
through baking. Using metal spatula, remove pizza from oven, spread tomato
mixture evenly over surface, and sprinkle with shredded mozzarella. Return
pizza to oven and continue to bake until cheese begins to brown in spots, 5
to 10 minutes longer.

In article
>,
Nancy2 > wrote:

> On Sep 9, 11:07*am, sf > wrote:
> > On Wed, 9 Sep 2009 08:39:43 -0700 (PDT), Nancy2
> >
> > > wrote:
> > >Unless they've changed, that's not correct. *I registered, got the
> > >recipe I wanted, and didn't have to pay anything.
> >
> > Are you still able to use the site?
> >
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> Haven't checked lately - I don't usually watch ATK.

You can access recent recipes free, but after a certain age date (one
year, maybe less), it becomes "archival" and you have to pay to access
it.

Google the recipe. I have found copies of their recipes from previous
season floating around elsewhere.

jt