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Got My Copy of Kimball's Milk St Kitchen Magazine Yeserday
Posted on 11/2/16 at 4:08 pm
Posted on 11/2/16 at 4:08 pm
I am underwhelmed. There weren't a whole lot of foods in there I would be interested in cooking. It's format is very similar to Cook's Illustrated, which is good. If you've received your first free copy, what is your opinion of it?
Posted on 11/2/16 at 4:13 pm to Stadium Rat
Haven't gotten mine, but I read some reviews of it which were very similar to what you are saying.
I also read last night that America's Test Kitchen etc... is suing him for similarities in the magazine to Cook's, I think, and they allege he was working on this new project while still employed. I believe there are allegations of taking some recipes, also.
He was previously sued by someone else who owns a restaurant called Milk Street Kitchen, I think.
I also read last night that America's Test Kitchen etc... is suing him for similarities in the magazine to Cook's, I think, and they allege he was working on this new project while still employed. I believe there are allegations of taking some recipes, also.
He was previously sued by someone else who owns a restaurant called Milk Street Kitchen, I think.
Posted on 11/2/16 at 4:25 pm to Gris Gris
Here's the Table of Contents page:


Posted on 11/2/16 at 4:33 pm to Gris Gris
I too heard about the lawsuit(s)...apparently he was actively organizing the launch of Milk St while still at ATK and left a big ol footprint: emails, calls, etc.
You guys linked to the free issue, so I signed up for one. Haven't rec'd it yet, but I wasn't ever a big fan of Cook's Illustrated (esp his editor's columns, which grated like nails on a chalkboard).
My sense is the magazine format has little appeal these days, and The Food Lab/Kenji are doing a way better (and hipper) job of trying out techniques & sharing info on various ethnic foods.
You guys linked to the free issue, so I signed up for one. Haven't rec'd it yet, but I wasn't ever a big fan of Cook's Illustrated (esp his editor's columns, which grated like nails on a chalkboard).
My sense is the magazine format has little appeal these days, and The Food Lab/Kenji are doing a way better (and hipper) job of trying out techniques & sharing info on various ethnic foods.
Posted on 11/2/16 at 4:56 pm to hungryone
quote:I really liked the whole ATK empire for the most part. And I generally was OK with Kimball. But I'm with you. His personal columns were boring, unimpressive stories that seemed to have no point.
wasn't ever a big fan of Cook's Illustrated (esp his editor's columns, which grated like nails on a chalkboard).
And his taste in food and mine seem to be pretty far apart. He poo-pooed any hint of heat in a recipe, for example. If you look at those recipes in the first issue, there are only about 2 that I could picture me cooking - ever.
This post was edited on 11/2/16 at 4:58 pm
Posted on 11/2/16 at 5:04 pm to Stadium Rat
Those articles don't do much for me. I was never going to subscribe anyway. I just wanted to see it.
I've finally gotten my cooking magazines under control over the past 10 years. I kept Cuisine at Home, Louisiana Cookin' and Louisiana Kitchens. That's it. Someone gave me Bon Appetit, but I'd stopped my own subscription some years ago. Thankfully, the person who gave it to me didn't renew this time as he'd been doing. I never read them. I don't have time and it changed over the years.
I've finally gotten my cooking magazines under control over the past 10 years. I kept Cuisine at Home, Louisiana Cookin' and Louisiana Kitchens. That's it. Someone gave me Bon Appetit, but I'd stopped my own subscription some years ago. Thankfully, the person who gave it to me didn't renew this time as he'd been doing. I never read them. I don't have time and it changed over the years.
Posted on 11/2/16 at 5:22 pm to BRgetthenet
quote:Yep, very obviously a New England personality.
he's a Yankee.
Posted on 11/3/16 at 9:00 am to Stadium Rat
I'll probably subscribe for a year and give it a try. I may not cook an actual recipe in an issue, but I enjoy reading techniques discussions (like no sear stew, packet salmon), kitchen tips, etc. enough to try it.
I get CI magazine and website access. May let their mag go and try Milk Street in its place.
I listened to a couple episodes of the Milk Street podcast. It's a very similar format to the ATK podcasts, but with Sara Moulton instead of Bridget Lancaster as the sidekick.
I get CI magazine and website access. May let their mag go and try Milk Street in its place.
I listened to a couple episodes of the Milk Street podcast. It's a very similar format to the ATK podcasts, but with Sara Moulton instead of Bridget Lancaster as the sidekick.
Posted on 11/3/16 at 9:59 am to Twenty 49
quote:
I listened to a couple episodes of the Milk Street podcast. It's a very similar format to the ATK podcasts, but with Sara Moulton instead of Bridget Lancaster as the sidekick.
I didn't know Sara Moulton was involved. I watch her show on PBS sometimes.
I received an email this morning advising me that my charter issue was ready and would be arriving soon. It suggested that I keep it because it will a collector's item. Then, if offered a subscription at 57% off.
Posted on 11/3/16 at 2:13 pm to Gris Gris
was underwhelmed ... i subscribe to the online edition of atk, ck, and ci ($60 a year) just cause i trust their recipes to deliver a very decent outcome every time, and it's all there on 1 website without having to look all over the place ... did not think milk st was anything special and didn't see anything that would make me want to add that to my other subscription ...
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