wnyc.org / 93.9fm / am 820

Comments

• [1] anonyme August 13, 2009 - 12:14PM

  like you learn in art school you need to know the rules before you an play with them. Chefs spend time geting trained and traditions do mean something - to nutrition.

  
  
• [2] Yvette from Barcelona August 13, 2009 - 12:16PM

  I am here in Barcelona eating the most delicious tapas. Have you ever made the salted shrimp they have here, they seem fairly simple; but I would love to know how to make this fast. Looking forward to seeing your recipes.

  Gracias

  Yvette

  
  
• [3] Suki from Williamsburg August 13, 2009 - 12:18PM

  I am such a fan of Mr. Bittman's.

  One suggestion for making big batches or rice or dry beans: invest in a good pressure cooker. Mine is an invaluable tool in my kitchen.

  
  
• [4] Suki from Williamsburg August 13, 2009 - 12:19PM

  Also - slow cookers or crockpots. I have a Caribbean chicken curry on right now while I'm here at work. Dinner will be ready by the time I get home.

  
  
• [5] Diana August 13, 2009 - 12:24PM

  Maybe this is silly, but I would love to have an updated The Joy of Cooking with pictures for every recipe.

  
  
• [6] Caitlin from Jersey City August 13, 2009 - 12:26PM

  404: measurements not found!

  
  
• [7] Barry from today, in the Adirondacks August 13, 2009 - 12:31PM

  I see several people have added remote cooking suggestions. We have a rice cooker with a brown rice setting that has a timer that can be set 12 hours in advance. To come home to a pot of fresh warm rice is a great inspiration for the rest of a meal.

  
  
• [8] Sandra from Astoria, Queens August 13, 2009 - 12:32PM

  I love Mark Bittman!

  I will have to pick this up for my roommate, who taunts me to no end by winging recipes on the spot.

  I love to cook too, but I'm pretty anal when it comes to following recipes down to a T.

  We both end up with pretty good results though. Just different approaches and personality traits.