Christopher Kimball's new gig

[GotGarlic]

Hey, all. As you may remember, Christopher Kimball left America's Test Kitchen last year (or early this year? Anyway...) He's started a new TV show and newsletter with recipes and videos. Looks interesting: Milk Street Kitchen

What is Milk Street Kitchen?

It’s a place — 177 Milk Street — in downtown Boston. It’s also a cooking school, a kitchen, the set of our new TV show, and the place where we create the recipes that we call “The New Home Cooking.”

 

[skilletlicker]

Hmmm. I always enjoyed Bridget Lancaster and Julia Collin Davison. Had to use google to remember their full names though. Never much of a fan of the Kimball character but I'll keep an open mind on the new show. This is the first I'd heard of him leaving. Wish all of them well.

 

[Andy M.]

The man contributed little to ATK shows other than the ever present "Mmmmm" when he tasted a dish.

 

[CraigC]

Hmmm. I always enjoyed Bridget Lancaster and Julia Collin Davison. Had to use google to remember their full names though. Never much of a fan of the Kimball character but I'll keep an open mind on the new show. This is the first I'd heard of him leaving. Wish all of them well.

They, along with Becky Hays are the talent on that show as well as Cooks Country.

The man contributed little to ATK shows other than the ever present "Mmmmm" when he tasted a dish.

Pretty much a useless persona, with no talent.

 

[GotGarlic]

Hmmm, maybe I should have said he left his job as editor of Cooks Illustrated I rarely watch the show, but I love the magazine. I imagine he had a lot to with planning and producing the show.

 

[RPCookin]

They, along with Becky Hays are the talent on that show as well as Cooks Country.



Pretty much a useless persona, with no talent.

He was never a cook, and his Vermont country boy persona was a fraud too. I always did like the show though, in spite of him.

 

[Cooking Goddess]

GG, the website sounds like it can be a promising rabbit hole. Still, for the science of it all, I think I've given my heart over to Kenji. He and Kimball both explore the why things work in the kitchen fairly equally, but Kenji just seems like the guy I would want to share that dish at my table. Kimball? Not so much.

The man contributed little to ATK shows other than the ever present "Mmmmm" when he tasted a dish.

Himself said Kimball's usefulness was in allowing himself to be dressed up as a banana or strawberry.

 

[Kayelle]

I had to laugh at some of the responses about CK.....I didn't even know he could cook.

 

[GotGarlic]

GG, the website sounds like it can be a promising rabbit hole. Still, for the science of it all, I think I've given my heart over to Kenji. He and Kimball both explore the why things work in the kitchen fairly equally, but Kenji just seems like the guy I would want to share that dish at my table. Kimball? Not so much.

I absolutely agree. I mentioned it because I thought some people here might be interested. I guess not

 

[Kaneohegirlinaz]

I've been seeing this promoted on Face Book as a "suggested site" for the past week. Not too sure about it, but I'll keep an open mind. Cook's Illustrated, America's Test Kitchen and Cook's Country have been a part of my kitchen for many years. As a former recipe tester, I've enjoyed them all.

 

[Cooking Goddess]

I absolutely agree. I mentioned it because I thought some people here might be interested. I guess not

I figured my "rabbit hole" comment indicated interest...

Kimball is goofy. Kimball doesn't seem to have any cooking chops - unless it's a pork or lamb one that Julia or Bridget cooked. But if the information is interesting, and the recipes are simple, I'm willing to check them out. But then I might still invite Kenji over to share our table.

My biggest complaint over the years about ATK or Cook's Country was that they took every danged bowl and pan from the cabinets, went through multiple steps that looked more complicated than they should be, and still didn't plate anything had a WOW factor equal to the work. Except for the bakery. I'm not much of a baker, so much of the bakery impressed. But most of the other stuff seemed to have a work>results ratio greater than I was willing to give it.

 

[skilletlicker]

What I didn't like was the schtick of Kimball character. Always the same.

Cooks have made this dish for hundreds of years and every single one of their dishes sucked, but today we have discovered the right way to make it and Bridget here is going to show you what all those cooks were too stupid or lazy to figure out.

Maybe that wasn't his exact words but that is, more or less, the way he came across to me. Real-life Christopher Kimball probably isn't that big a jerk but I only know him from the TV show. The character also always seemed to imply that he was THE expert cook who was pretending that he didn't know how to do anything but feed his face, but really, wink wink, was the brains behind everybody else and he was the one with all the cooking knowledge and gourmet discernment.

 

[Steve Kroll]

I mentioned it because I thought some people here might be interested. I guess not

I'm actually interested. I look at a lot of recipes from many sources, so I hate to poo-poo his new website without first giving it a chance. In addition to the new website, I'm also intrigued by his "new" philosophy:

There are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Grilled Spicy Broccoli, French Carrot Salad, Rum-Soaked Chocolate Prune Cake, Thai-Style Cole Slaw, or Asian Chicken Noodle Soup all deliver big flavors and textures without having to learn a new culinary language.

By using simpler, more streamlined cooking techniques combined with more powerful combinations of ingredients, you can produce dishes that, until now, you thought were beyond your culinary skills.

What I didn't (and still don't) like about Cook's Illustrated had nothing at all to do with Christopher Kimball. He was the brains behind the show, not the talent, and always fully admitted that.

What I couldn't stand was their never ending "give me money" attitude. Every time I would try to view a recipe on their site, they wanted to charge me something. After a while I thought, "Okay. Fair enough." and bought a subscription. And yet they still wanted more money for other sections of their site. Sorry, no. I've already paid you. In this day and age of so many FREE online recipe resources, I'm not going to pay through the nose for yours.

So I will give Chris Kimball's new site a chance. If it's really free, as it says, what do I have to lose?

But here's the deal. The first time I see a pop-up window blurring out the recipe and asking for money, I'm gone.

 

[Addie]

I figured my "rabbit hole" comment indicated interest...

Kimball is goofy. Kimball doesn't seem to have any cooking chops - unless it's a pork or lamb one that Julia or Bridget cooked. But if the information is interesting, and the recipes are simple, I'm willing to check them out. But then I might still invite Kenji over to share our table.

My biggest complaint over the years about ATK or Cook's Country was that they took every danged bowl and pan from the cabinets, went through multiple steps that looked more complicated than they should be, and still didn't plate anything had a WOW factor equal to the work. Except for the bakery. I'm not much of a baker, so much of the bakery impressed. But most of the other stuff seemed to have a work>results ratio greater than I was willing to give it.

I thought me and the rest of my family were being picky and mean spirited. I have to remind myself that they had more than one dishwasher on site.

 

[Addie]

I'm actually interested. I look at a lot of recipes from many sources, so I hate to poo-poo his new website without first giving it a chance. In addition to the new website, I'm also intrigued by his "new" philosophy:

What I didn't (and still don't) like about Cook's Illustrated had nothing at all to do with Christopher Kimball. He was the brains behind the show, not the talent, and always fully admitted that.

What I couldn't stand was their never ending "give me money" attitude. Every time I would try to view a recipe on their site, they wanted to charge me something. After a while I thought, "Okay. Fair enough." and bought a subscription. And yet they still wanted more money for other sections of their site. Sorry, no. I've already paid you. In this day and age of so many FREE online recipe resources, I'm not going to pay through the nose for yours.

So I will give Chris Kimball's new site a chance. If it's really free, as it says, what do I have to lose?

But here's the deal. The first time I see a pop-up window blurring out the recipe and asking for money, I'm gone.

I had purchased five subscriptions to Cooks Illustrated for different family members. At full price no less. Yet to look up a recipe on site, they still wanted more money from me. I never renewed any subscriptions and anytime they offer a free copy, I take it. And no, I do not subscribe to the magazine. I cancel it as soon as I get my free copy. Because of course, you know they include the first invoice with that free copy.

 

[GotGarlic]

I figured my "rabbit hole" comment indicated interest...

Sorry, sweetie - I didn't mean to leave you out Most of the replies were rather disparaging.

 

[Roll_Bones]

I hope the show will still be on as I would like it even better without Kimball.

 

[lyndalou]

What network and what day and time???

 

[Cooking Goddess]

I hope the show will still be on as I would like it even better without Kimball.

Yes, it will. Bridget and Julia will co-host it. At first I had read that Jack Bishop was the new host. Wha....? He's a bit too much like a cardboard cutout to me. Just my opinion.

 

[Katie H]

I might take a look at the new program. Although, my view of CK is that he's about as exciting as watching paint dry. I found him to be superfluous and unnecessary to the ATK program.