"We sliced 180 pounds of roast beef..."
 

So says an online add for Cook's Illustrated. Most of you know I'm
somewhat less than a rabid fan of CI, but I'm quite curious to learn
what the purpose and final conclusion of that intriguing sounding
article was. Would any of you CI devotees care to share? ;)

nb

"We sliced 180 pounds of roast beef..."
 

notbob wrote:
> So says an online add for Cook's Illustrated. Most of you know I'm
> somewhat less than a rabid fan of CI, but I'm quite curious to learn
> what the purpose and final conclusion of that intriguing sounding
> article was. Would any of you CI devotees care to share? ;)
>
> nb


There's a video on America's Test Kitchen on the best slicing knives.
At about the 2 minute mark the equipment guy says, "we sliced 180
pounds of beef."



http://www.americastestkitchen.com/e...hp?docid=17794


Tracy

(you can watch the video but I think you have to enter your email
address first)

"We sliced 180 pounds of roast beef..."
 

On 2010-07-14, Sqwertz > wrote:

> Maybe to determine the optimum cut, cooking time, and temp for
> deli-style sliced roast beef?

I was thinking it might be a knife review, although I don't put much
faith in CI equipment recommendations. I've actually purchased two
out of three CI knife recommendations and in both cases was severely
disappointed. OTOH, their 3rd recommendation appears to be
considerably more promising, as I've owned a similar knife from that
particular brand/line of knives. Actually, it's not really important
what their article said, but I was just curious.

If anyone has read this article and would care to share, a simple
single sentence summary will suffice. ;)


nb

"We sliced 180 pounds of roast beef..."
 

On 2010-07-14, Tracy > wrote:

> (you can watch the video but I think you have to enter your email
> address first)

Oh, they wan't way more than my email. Besides, I can see by the
written part of the article, it's all over the freakin' map, much of
it having little or nothing to do with slicing roast beef and overall
basically useless. Why am I not suprised.

Regardless, I appreciate your reply, Tracy. ;)

nb

"We sliced 180 pounds of roast beef..."
 

notbob wrote:
> On 2010-07-14, Tracy > wrote:
>
>> (you can watch the video but I think you have to enter your email
>> address first)
>
> Oh, they wan't way more than my email. Besides, I can see by the
> written part of the article, it's all over the freakin' map, much of
> it having little or nothing to do with slicing roast beef and overall
> basically useless. Why am I not suprised.
>
> Regardless, I appreciate your reply, Tracy. ;)
>
> nb

Glad to help. I must have already been signed in, so I don't know
what they ask for from newcomers.

Tracy

"We sliced 180 pounds of roast beef..."
 

On Wed, 14 Jul 2010 12:45:28 -0400, Tracy > wrote:
>
>
> notbob wrote:
> > On 2010-07-14, Tracy > wrote:
> >
> >> (you can watch the video but I think you have to enter your email
> >> address first)
> >
> > Oh, they wan't way more than my email. Besides, I can see by the
> > written part of the article, it's all over the freakin' map, much of
> > it having little or nothing to do with slicing roast beef and overall
> > basically useless. Why am I not suprised.
> >
> > Regardless, I appreciate your reply, Tracy. ;)
> >
> > nb
>
> Glad to help. I must have already been signed in, so I don't know
> what they ask for from newcomers.
>
Every time I've tried to view something other than the direct link I
found on google to a topic of interest, they want me to subscribe. Is
there some other way to surf the site? I don't mind giving them an
email address as long as they don't want cash.

--
Forget the health food. I need all the preservatives I can get.

"We sliced 180 pounds of roast beef..."
 

sf wrote:
> On Wed, 14 Jul 2010 12:45:28 -0400, Tracy > wrote:
>>
>> notbob wrote:
>>> On 2010-07-14, Tracy > wrote:
>>>
>>>> (you can watch the video but I think you have to enter your email
>>>> address first)
>>> Oh, they wan't way more than my email. Besides, I can see by the
>>> written part of the article, it's all over the freakin' map, much of
>>> it having little or nothing to do with slicing roast beef and overall
>>> basically useless. Why am I not suprised.
>>>
>>> Regardless, I appreciate your reply, Tracy. ;)
>>>
>>> nb
>> Glad to help. I must have already been signed in, so I don't know
>> what they ask for from newcomers.
>>
> Every time I've tried to view something other than the direct link I
> found on google to a topic of interest, they want me to subscribe. Is
> there some other way to surf the site? I don't mind giving them an
> email address as long as they don't want cash.
>

I just went to the register page. They want email and home address.
You will be inundated with emails from them selling all their
cookbooks but you will have access to the current year material online.

Make sure you select "no" on a trial issue of Cooks Illustrated,
unless you want it, of course. There is also the option to say no to
mailings from various other companies. I don't think you can avoid
the cookbook emails though.

Tracy

"We sliced 180 pounds of roast beef..."
 

"Tracy" > ha scritto nel messaggio

I don't think you can avoid
> the cookbook emails though.

Yes you can. You can declare them spam when you get tired of them.

"We sliced 180 pounds of roast beef..."
 

Giusi wrote:
> "Tracy" > ha scritto nel messaggio
>
> I don't think you can avoid
>> the cookbook emails though.
>
> Yes you can. You can declare them spam when you get tired of them.
>
>
Didn't know that. They don't really bother me so I just delete them.

Tracy

"We sliced 180 pounds of roast beef..."
 

On Wed, 14 Jul 2010 13:55:55 -0400, Tracy > wrote:

>
>
> sf wrote:
> > On Wed, 14 Jul 2010 12:45:28 -0400, Tracy > wrote:
> >>
> >> notbob wrote:
> >>> On 2010-07-14, Tracy > wrote:
> >>>
> >>>> (you can watch the video but I think you have to enter your email
> >>>> address first)
> >>> Oh, they wan't way more than my email. Besides, I can see by the
> >>> written part of the article, it's all over the freakin' map, much of
> >>> it having little or nothing to do with slicing roast beef and overall
> >>> basically useless. Why am I not suprised.
> >>>
> >>> Regardless, I appreciate your reply, Tracy. ;)
> >>>
> >>> nb
> >> Glad to help. I must have already been signed in, so I don't know
> >> what they ask for from newcomers.
> >>
> > Every time I've tried to view something other than the direct link I
> > found on google to a topic of interest, they want me to subscribe. Is
> > there some other way to surf the site? I don't mind giving them an
> > email address as long as they don't want cash.
> >
>
> I just went to the register page. They want email and home address.
> You will be inundated with emails from them selling all their
> cookbooks but you will have access to the current year material online.
>
> Make sure you select "no" on a trial issue of Cooks Illustrated,
> unless you want it, of course. There is also the option to say no to
> mailings from various other companies. I don't think you can avoid
> the cookbook emails though.
>
What link are you using? Everything I see is just a 14 day Free
Trial, no permanent access unless I subscribe to the magazine.

--
Forget the health food. I need all the preservatives I can get.

"We sliced 180 pounds of roast beef..."
 

sf wrote:

>>
> What link are you using? Everything I see is just a 14 day Free
> Trial, no permanent access unless I subscribe to the magazine.
>

http://www.americastestkitchen.com/register/index.php

The radio but for "yes I want a free trial" is already selected. You
have to click on the No button.

-Tracy