Serious Eats - seriouseats.com

I read both CK's editorial and Adam Roberts' response and found Adam Roberts' to come off rather whiny and petulant. His blogger ego was bruised and so he spouted off.
I am a big fan of Cook's Illustrated and its off-shoots because their model works. I know any recipe that I get from their site or magazine will work and will be wonderful. I love the equipment and food tests and I know they aren't being paid by those companies to endorse that product, unlike some bloggers or magazines. And has anyone noticed that CK's snooty palate is often made fun of by the testers, audience, and CK himself on the shows?
That being said, I also love blogs like Orangette, Simply Recipes, and of course, Serious Eats. I love these blogs for many of the same reasons (the recipes work) and it's good content. Just as in the print world, we the readers decide what is successful and what is not, and generally those who are putting out a quality product will succeed. Sometimes, a beloved and quality magazine, like Gourmet, fails. That's just the marketplace, folks.
I found the comments on CK's personality on AG's site pretty tasteless. As another commenter on AG's site pointed out, perhaps CK has Asperger's or some sort of personality disorder? Whether he does or doesn't, is it any of our business?

That link points to an interview of Reichl by Deborah Solomon. Is that what you meant to link to?

Oh no, not that old "here's a book you can return," blah blah blah. I thought they were above that at CI. Where I come from if you get something in the mail you didn't order it = a present.

Chris Kimball is in need of a colonoscopy. He's full of a "lot of stuff", and most of it belongs in the toilet.

@ chiff, oh, I totally agree with you. That's why I said I was conflicted! He has a few minor points that make sense but the way he represents himself is so just pompous.

Thanks for linking to this - I hadn't seen either post yet. Adam is so right!

I'm conflicted. In some ways, CK is right. Some if the worthless crap out there on the internet does not compare to the fine work professionals offer. And usually the folks at CI churn out a nice quality product that I like to watch on TV and read about in thier magazine. BUT, I did find him quite off putting in his editorial. The internet is THE medium of 21st Century. Deal with it. Oh, and don't keep charging a gazillion dollars to sign up to your website. That's just plain D-U-M dumb. You're not the end all, be all god to foodies, buddy.

Ed Levine posted a front page Serious Eats response to Christopher Kimball's NYT editorial last week.

did-the-internet-kill-gourmet-magazine-chris-kimball-op-ed

okay, another solution...do you have a converter for your car? One of those that will plug into your cigarette outlet for something to plug into? Then just plug your crock pot into that, and then put the whole thing into a box or something to prevent it from spilling. Microwaving in small batches just seems so inefficient.

did you know if you put a hot object in a cooler it will keep it hot?

i do catering and have kept many a meal hot in a regular cooler... they are insulated right? and if you put something hot in there -- it holds the heat.

i always warm mine up a bit before i put the hot food in - by placing a pot of boiling water in it (put a potholder under the pot so you don't melt the plastic) and leave it in there for awhile. you'll see that your food will stay pretty darn hot!

then if you have to put it into a crock pot, it will be easier to really get it cooking on full blast ....

check it out.

@jerzeetomato - Lyle's Golden syrup (invert sugar syrup) isn't really a good sub for corn syrup as it half glucose and half fructose. That makes it more like HFCS than corn syrup. Corn syrup is 100% glucose. The only sub for it would be glucose made from some other source. You can get glucose from Europe at gourmet stores, but why pay all that money when corn syrup is cheap easy to find?

Well, as a kid I remember reading recipes using sweetened condensed milk [as Eagle brand] to make caramel. (I only mention Eagle as a brand because its ingredients are only milk and sugar, no CS or HFCS. Can't speak to other brands.) Problem is, old recipes had you using an ***extremely dangerous*** method to use it to create the caramel, so my mother always flatly refused to try it. Today, instead (thankfully!!) the listings show recipes using a double-boiler, etc. to heat the condensed milk sufficiently to perform the magic.