[Sca-cooks] Re: Cook's Illustrated; brining

[Olwen the Odd]

Hey Amanda!  I think the problem is a Welsh one.  I don't see any '=' after
her lines.  Silly woman.  I hope you are having a great holiday season!
Olwen

Amanda says;

>Greetings from Wales!
>
>         (BTW, niccolo, there's some small problem with your email
>software;
>as you might have noticed, there is an '=' sign appended to the end of each
>of
>your lines of text.  Someone should be able to fix this for you... I hope
>I've
>got my email problems sorted! :-)
>
>niccolo said:
>
> > What no one has mentioned so far is that there are NO ADVERTISEMENTS.
>this
> > is what drew me there to start out, and the methods and diversity of
>material
> > have kept me there.  some issues are lame, others outstanding.  I use
>the
>brined
> > double-cut pork chops almost weekly.
>
>         Brining.  I've never done it, having long eaten food with very
>little added
>salt from taste preference (and recently, with a thyroid condition, become
>sensitive to iodine in table salt).  Can any experts on the list explain
>brining:
>flavour, texture and cooking changes; any alternative techniques which can
>(at
>least in part) acheive similar beneficial changes?
>
> > You could do worse for $25 for 6 issues. Recipes, book reviews,
>technique
>hints,
> > wine reviews, equipment testing, and easy-to-read format.  I love it
>when I
> > disagree with their assumptions and/or techiniques.
>
>         Although the Website subscription is USA$25 p.a. (USA$20 to
>magazine
>subscribers), the magazine is USA$31 to Canada, USA$37 'international' (as
>if
>Canada were not a different country to the USA [FX: Sigh]).  So, I'm
>convinced
>that I need "Cook's Illustrated", but I need persuading that it is worth
>getting
>the hardcopy magazine: can anyone compare the magazine and the Website for
>me?
>
>         Many thanks!
>
>         Amanda
>
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>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks


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