en-us http://www.americastestkitchentv.com/ibb/topics.aspx?date=/ibb/topics.aspx?date=03/12/2010&boardID=1 Today's posts on Cooks Illustrated Bulletin Board http://www.americastestkitchentv.com/ibb/posts.aspx?postID=303200 techrep Fri, 12 Mar 2010 10:12:45 GMT http://www.americastestkitchentv.com/ibb/posts.aspx?postID=303199 techrep Fri, 12 Mar 2010 10:11:04 GMT http://www.americastestkitchentv.com/ibb/posts.aspx?postID=303197 kayakado Fri, 12 Mar 2010 09:59:46 GMT
Now I know to check the off switch or refill it before I put it back on the base.]]> http://www.americastestkitchentv.com/ibb/posts.aspx?postID=303196 kayakado Fri, 12 Mar 2010 09:52:58 GMT

Matzo Buttercrunch

"Toasting the matzo enhances the flavor and helps it stay crisp. Keep a close eye on the buttercrunch as they bake. Remove them from the oven as soon as they begin to bubble and spread the sugar mixture evenly over the matzo crackers. This recipe is sticky, so cover your baking sheet with aluminum foil and parchment paper for easy cleanup.

6 (6-inch) unsalted matzo crackers
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup semisweet chocolate minichips, finely chopped

Preheat oven to 375.

Line a jelly roll pan with aluminum foil, cover foil with parchment paper. Arrange matzo crackers in a single layer on pan, cutting them as necessary to fit; bake @
375 for 5 min or until crackers are lightly browned. Reduce oven temperature to 350.

Combine butter and brown sugar in a small heavy saucepan; bring to a boil, stirring often. Cook 3 min, stirring constantly; pour mixture over matzo. Bake @ 350 for 10 min or until the mixture bubbles. Sprinkle evenly with chocolate. Cool slightly, refrigerate 30 min or until chocolate is set. Break into 36 pieces.

Yield: 36 servings (serving size 1 piece)

Calories: 72 (40% from fat)
Fat: 3.2g (sat 2g, mono 1g, poly 0.1g)
Protein: 0.5g
Carb: 10.8g
Chol 7mg
Sodium: 28mg"
]]> http://www.americastestkitchentv.com/ibb/posts.aspx?postID=303193 Tabulady Fri, 12 Mar 2010 09:20:51 GMT

Matzo Buttercrunch

"Toasting the matzo enhances the flavor and helps it stay crisp. Keep a close eye on the buttercrunch as they bake. Remove them from the oven as soon as they begin to bubble and spread the sugar mixture evenly over the matzo crackers. This recipe is sticky, so cover your baking sheet with aluminum foil and parchment paper for easy cleanup.

6 (6-inch) unsalted matzo crackers
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup semisweet chocolate minichips, finely chopped

Preheat oven to 375.

Line a jelly roll pan with aluminum foil, cover foil with parchment paper. Arrange matzo crackers in a single layer on pan, cutting them as necessary to fit; bake @
375 for 5 min or until crackers are lightly browned. Reduce oven temperature to 350.

Combine butter and brown sugar in a small heavy saucepan; bring to a boil, stirring often. Cook 3 min, stirring constantly; pour mixture over matzo. Bake @ 350 for 10 min or until the mixture bubbles. Sprinkle evenly with chocolate. Cool slightly, refrigerate 30 min or until chocolate is set. Break into 36 pieces.

Yield: 36 servings (serving size 1 piece)

Calories: 72 (40% from fat)
Fat: 3.2g (sat 2g, mono 1g, poly 0.1g)
Protein: 0.5g
Carb: 10.8g
Chol 7mg
Sodium: 28mg"
]]> http://www.americastestkitchentv.com/ibb/posts.aspx?postID=303192 Tabulady Fri, 12 Mar 2010 09:09:15 GMT
What's up?]]> http://www.americastestkitchentv.com/ibb/posts.aspx?postID=303185 kae xera xera Fri, 12 Mar 2010 07:42:38 GMT
Some people, of course, have a wider range of tasting experience. Some have more taste buds. Some are better at describing flavors. And many of us -- even with wide experience, more taste buds and good descriptive skills -- persist in preferring what we loved in childhood. Or what an expert -- Robert Parker comes to mind -- tells us is good.

Most of the people on this board would, I'd guess, compare different products for themselves. But we still need a starting point, and I tend to start with the mostly highly recommended food options. Which is why I wonder how the group of tasters is chosen.

Would a group of people from Dijon, say, be likely to agree with the tasters' preference for Grey Poupon? Or is Poupon simply the most familiar Dijon mustard flavor (most advertised, longest on the market)? How much confidence -- or more precisely, what kind of confidence -- can we have in the tasters' highest recommendations.

]]> http://www.americastestkitchentv.com/ibb/posts.aspx?postID=303165 RamRau Thu, 11 Mar 2010 18:15:31 GMT http://www.americastestkitchentv.com/ibb/posts.aspx?postID=303162 merstar Thu, 11 Mar 2010 17:37:30 GMT
Jay]]> http://www.americastestkitchentv.com/ibb/posts.aspx?postID=303161 JOtteman Thu, 11 Mar 2010 17:36:06 GMT