I’d love for you guys to experiment with risotto made in a pressure cooker. After toasting the rice, it cooks under pressure in 4 mins no stirring at all. Add your fixings at the end of cooking and serve. Try it!
I absolutely love these videos. I'm relearning all over again. I would love for you to take my cantaloupe recipe to a new level. I've adapted from an Italian restaurant years ago and was blown away by how delicious it was. Sandy Potts
Love the recipes. Very well laid out. My nitpicks are from watching MS for a couple of years now and taking some notes on how Milk Street has tried to stray too hard from the ATK fold to distinguish themselves. Main points are-your sets are too clinically white and it leads to eye strain and bad clash with the foods. I know you want to get away from the “old” look of PBS cooking shows up until the late ‘90s, but this looks sterile. Milk isn’t even this white. You can remedy this by some earth tones on the trim and a little less reliance on mostly high color-temperature outdoor lighting. It’s really unattractive on the food. Stick with tungsten. Also, I know you guys love your “Chris’ cohost doesn’t look at the camera” rule, but you really need to have co-cooks with some spine. Let Chris have it occasionally-that was the charm of ATK that they have totally lost at this point as well, because everyone is so busy trying to be nice to each other. Busting balls is perfectly alright. Just a couple of thoughts. Hope you consider them!
I respectfully disagree with Mr. Theakston. Yes, Milk Street recipes are very very good and though adapted for the American home cook, still feel authentic. The background research, resourcing and storytelling are all excellent. The look of the show (and the brand) is contemporary, clean, clear and straight forward, which helps to reinforce the prospect that the recipes are within our capabilities. In other words, don’t change a thing! Please, sir. More, sir!
I’d love for you guys to experiment with risotto made in a pressure cooker. After toasting the rice, it cooks under pressure in 4 mins no stirring at all. Add your fixings at the end of cooking and serve. Try it!
I absolutely love these videos. I'm relearning all over again. I would love for you to take my cantaloupe recipe to a new level. I've adapted from an Italian restaurant years ago and was blown away by how delicious it was.
Sandy Potts
Thank you for a quick, unintimidating weeknight risotto recipe
delicious
In Italy do they pronounce risotto the same way Christopher does?
Garlic in Amatriciana? Please.....
*I love the recipes and direction...CK, meh.*
Love the recipes. Very well laid out.
My nitpicks are from watching MS for a couple of years now and taking some notes on how Milk Street has tried to stray too hard from the ATK fold to distinguish themselves. Main points are-your sets are too clinically white and it leads to eye strain and bad clash with the foods. I know you want to get away from the “old” look of PBS cooking shows up until the late ‘90s, but this looks sterile. Milk isn’t even this white. You can remedy this by some earth tones on the trim and a little less reliance on mostly high color-temperature outdoor lighting. It’s really unattractive on the food. Stick with tungsten.
Also, I know you guys love your “Chris’ cohost doesn’t look at the camera” rule, but you really need to have co-cooks with some spine. Let Chris have it occasionally-that was the charm of ATK that they have totally lost at this point as well, because everyone is so busy trying to be nice to each other. Busting balls is perfectly alright.
Just a couple of thoughts. Hope you consider them!
I respectfully disagree with Mr. Theakston.
Yes, Milk Street recipes are very very good and though adapted for the American home cook, still feel authentic. The background research, resourcing and storytelling are all excellent. The look of the show (and the brand) is contemporary, clean, clear and straight forward, which helps to reinforce the prospect that the recipes are within our capabilities.
In other words, don’t change a thing!
Please, sir. More, sir!
Me too! I too respectfully but totally disagree with pretty much everything Mr Theakson said and I’m glad someone mentioned it!
With due respect to Mr Theakson - please don’t change anything! The set is nice and clean and bright. Thank you for this show.
Learn how to pronounce "trattoria." Please.
Lynn is very unlikeable.