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

--

Today's mighty oak is just yesterday's nut that held its ground.

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.

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. 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.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

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.

"Sky" > wrote in message
...
> 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.
>
> 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. 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.
>
> Sky
>
>
Any Jacques Pepin show's current season is all on the line and printable. As
well you can rewatch his shows. I think PBS requires that in exchange for
free advertising of their products, their current season's recipes have to
be available online. Christopher Kimball does everything he can to make it
difficult to get to the required free part of CC and ATK. He tries to peddle
his for fee internet products aggressively. We've been Cooks' Illustrated
paper subscribers since its inception. We're aren't too keen on
Christopher's money grabbing techniques.

Kent

On 2011-07-09, Sky > wrote:

> I could easily be mistaken.

You are.

As far back as the Great Chefs series, PBS was whoring the recipe
books fer cash. Look at everything else they do, now. All those
golden oldies specials for doo-wop, etc, and those psuedo-science
programs. PBS has become little more than highbrow infomercials
trolling fer geezers.

nb

On Jul 9, 6:10*pm, 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.
>
> It's also my experience that many shows on PBS "are" available online at
> theirhttp://www.pbs.orgwebsite or elsewhere - but online someplace at
> no cost. *For instance, I've watched many NOVA and Mystery Theater PBS
> productions on their website...

The site is:

http://video.pbs.org/

I've watched every Frontline, American Experience, many Nova and
Nature programs on this site. It's fantastic! Although they are adding
more and more "sponsor messages". I am so sick of seeing Goldman Sachs
or whatever ads for investment planning!!

John Kuthe...

"Sky" > wrote in message
...
> 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.
>
> 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. 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 have always found the recipes online. Sometimes it takes me an hour or
two but they are always there somewhere.

"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.

"notbob" > wrote in message
...
> On 2011-07-09, Sky > wrote:
>
>> I could easily be mistaken.
>
> You are.
>
> As far back as the Great Chefs series, PBS was whoring the recipe
> books fer cash. Look at everything else they do, now. All those
> golden oldies specials for doo-wop, etc, and those psuedo-science
> programs. PBS has become little more than highbrow infomercials
> trolling fer geezers.

I used to watch it all the time. I rarely do now. I do think they still
have the best cooking shows. I don't even mind watching some of the
re-runs.

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

Yes, Quiona, Millet, Amaranth and Basmati Rice.

Ok, I went through my DVD recordings of cooking shows. I found it,
Vegetarian Episode from 2006. Since I am not sure about copy write laws, I
will say it is almost identical to the recipe from this link.

http://www.pistachiohealth.com/consu...nia-pistachios

The only difference is the show uses 3 cups of Chicken Stock instead of two
cups for the web site, for true vegetarians add Vegetable stock and a
little less salt. All measures of the amount grains and fruits are the same
as the TV show.

I record about ten half hour cooking shows a week on one of my DVD
recorders on a single disk. Each disk cost about .25 cents. I rarely watch
them but I do label the disk. Planning for the future

Does this help?

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

Nad R > wrote:
> 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
>
> Yes, Quiona, Millet, Amaranth and Basmati Rice.
>
> Ok, I went through my DVD recordings of cooking shows. I found it,
> Vegetarian Episode from 2006. Since I am not sure about copy write laws, I
> will say it is almost identical to the recipe from this link.
>
> http://www.pistachiohealth.com/consu...nia-pistachios
>
> The only difference is the show uses 3 cups of Chicken Stock instead of two
> cups for the web site, for true vegetarians add Vegetable stock and a
> little less salt. All measures of the amount grains and fruits are the same
> as the TV show.
>
> I record about ten half hour cooking shows a week on one of my DVD
> recorders on a single disk. Each disk cost about .25 cents. I rarely watch
> them but I do label the disk. Planning for the future
>
> Does this help?

Also the show does not add water. So the amount is the same... Sorry.


--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Sun, 10 Jul 2011 15:01:11 +0000 (UTC), Nad R
> wrote:

> Yes, Quiona, Millet, Amaranth and Basmati Rice.
>
> Ok, I went through my DVD recordings of cooking shows. I found it,
> Vegetarian Episode from 2006. Since I am not sure about copy write laws, I
> will say it is almost identical to the recipe from this link.
>
> http://www.pistachiohealth.com/consu...nia-pistachios
>
> The only difference is the show uses 3 cups of Chicken Stock instead of two
> cups for the web site, for true vegetarians add Vegetable stock and a
> little less salt. All measures of the amount grains and fruits are the same
> as the TV show.
>
> I record about ten half hour cooking shows a week on one of my DVD
> recorders on a single disk. Each disk cost about .25 cents. I rarely watch
> them but I do label the disk. Planning for the future

You have a DVD recorder? How does that work with cable?
>
> Does this help?

Yes! I had already found the recipe you posted above when I queried
here; but it looked like there were only two grains in hers, so I was
skeptical about how close they were. I watched the part of the show
where she suggested using vegetable stock. I'm not a vegetarian, but
I'd use vegetable stock anyway. Thanks a LOT!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 10 Jul 2011 15:04:58 +0000 (UTC), Nad R
> wrote:

> Also the show does not add water. So the amount is the same... Sorry.

Noted, thanks!

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:
> On Sun, 10 Jul 2011 15:01:11 +0000 (UTC), Nad R
>>
>> I record about ten half hour cooking shows a week on one of my DVD
>> recorders on a single disk. Each disk cost about .25 cents. I rarely watch
>> them but I do label the disk. Planning for the future
>
> You have a DVD recorder? How does that work with cable?

Yes, works with my Comcast cable. The link below is very much like mine. I
have had mine about five years and still works great. I originally got it
to dump my Camcorder videos on it. Found I like my Mac computer better for
editing and use the recorder for TV shows. I have hundreds of disk in two
shoeboxes.

http://www.amazon.com/Panasonic-DMR-...0318650&sr=8-8


The DVR recorder uses standard blank DVD-R disk. It can use other types of
disk but they tend to cost a lot of money. I can buy a stack of 50 DVD-Rs
on sale for $12 and last about a year. I Found the Memorex brand disk to
have fewer if any problems.

When the change over from analog to completely digital took over means my
built-in tuner no longer works. Before I could watch a show and record
another channel at the same time. The recorder ONLY WORKS WITH REGULAR TV
SHOWS - NO HD recordings are possible with the DVD-R. However, this does
not bother me. I have a non HD cable box hooked up that goes between the
cable box and the TV.

My non HD cable box can be programmed in advanced for weekly or daily
shows. I tend to use the record option for late night shows and never
interferes with the recordings. The cable box will automatically change the
channels. On my DVD recorder is always set on the "Input" setting and no
longer use the built-in tuner.

I have to matchup the clocks on the recorder and the cable box clock. The
programming is also done twice, on the recorder and on the cable box for
the time that the shows come on.

But once I have the my favorite channels set I just let it rip and finalize
the disk once a week and put in a new blank. About every four months I will
go over the changes in network programming, not that often.

I then play disk anytime on my portable player or my home player. The
recorder can record wide screen but not HD. The recorder cost $200, my
players cost about $30. Also many HD cable boxes can output non HD shows as
well as HD.

One more note. One can get those free analog cable box converters for free
that uses regular TVs. I have such a box and have that set to channel 3 on
my DVD recorder. I can if I want to record a show and watch another.

But my recorder five years old, they may have more advanced ones out by
now.

Too much information

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Sun, 10 Jul 2011 18:03:16 +0000 (UTC), Nad R
> wrote:

> http://www.amazon.com/Panasonic-DMR-...0318650&sr=8-8
>
>
> The DVR recorder uses standard blank DVD-R disk. It can use other types of
> disk but they tend to cost a lot of money. I can buy a stack of 50 DVD-Rs
> on sale for $12 and last about a year. I Found the Memorex brand disk to
> have fewer if any problems.
>
> When the change over from analog to completely digital took over means my
> built-in tuner no longer works. Before I could watch a show and record
> another channel at the same time. The recorder ONLY WORKS WITH REGULAR TV
> SHOWS - NO HD recordings are possible with the DVD-R.

Uh oh.
>
<snip>
>
> Too much information

My head hurts! Sounds like I'd need someone who understands wires &
gadgets to set it up. I have enough trouble just switching from cable
to DVD player with the remote...


--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

>> Too much information
>
> My head hurts! Sounds like I'd need someone who understands wires &
> gadgets to set it up. I have enough trouble just switching from cable
> to DVD player with the remote...

Sorry

I do believe DVD's will be history as more shows are on the Internet. One
can watch any episode of Alton Brown's Good Eats for free on YouTube.
Americas Test Kitchen for $1 per show on iTunes. HD shows requires so much
data, the 25 Gig Data disk cost around $30 per blank disk.

To hot too work in the garden for now

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Sun, 10 Jul 2011 19:48:19 +0000 (UTC), Nad R
> wrote:

> I do believe DVD's will be history as more shows are on the Internet. One
> can watch any episode of Alton Brown's Good Eats for free on YouTube.
> Americas Test Kitchen for $1 per show on iTunes. HD shows requires so much
> data, the 25 Gig Data disk cost around $30 per blank disk.

I was hoping she had the recipe up on her website, but she didn't and
that's why I had to ask here. Glad you'd recorded the show and *kept*
it! Thanks again.

--

Today's mighty oak is just yesterday's nut that held its ground.