@@flowercook3142 I followed your last comment to me and saw this. It's prob a better idea to freeze the roll out dough (you can always buy them in the Chinese supermarkets, ie Ranch 99) then cook them in a thin layer of oil whenever you would like to have them. Taste of the cooked scallions may not be great after a few days.
I do hope Mr Campbell see this. I am watching the milk st show on pbs this moment and too lazy to comment on milk st website. Feels like all the presenter chefs r talking really fast, the speed of talking is really rush. Feels the earlier ones r way slower and more relaxed. Shes doing the shows alone here butt even the one with campelll earlier is a about the same.
And i am a long time friend of mr campells atk shows. To all due respect and maybe it’s already underway, I foresee a younger version of Campbell. I personally think this person may pair better with all the current chefs.
The name is Kimball and it’s his concept/company Unfortunately they need to speak at that speed if they’re going to cover 3 recipes in an episode. I do feel they could do less of the slow motion salt and oil additions,and spend that time showing instructional shots,but I have learned so much from the magazine,show and podcast,and the enthusiasm of the contributing chefs is wonderful
I tried the sesame scallion bread today. Amazing! My family loved it. This will be a future staple.
Sorry this is so long after you posted,but do you feel these could be made a couple days ahead and recrisped at meal time?
Thank you
@@flowercook3142 I followed your last comment to me and saw this. It's prob a better idea to freeze the roll out dough (you can always buy them in the Chinese supermarkets, ie Ranch 99) then cook them in a thin layer of oil whenever you would like to have them. Taste of the cooked scallions may not be great after a few days.
@@notimeclock4001 thank you,right, sliced scallions can deteriorate
the German bread looks amazing!!! can't wait to try it!
I do hope Mr Campbell see this. I am watching the milk st show on pbs this moment and too lazy to comment on milk st website. Feels like all the presenter chefs r talking really fast, the speed of talking is really rush. Feels the earlier ones r way slower and more relaxed. Shes doing the shows alone here butt even the one with campelll earlier is a about the same.
And i am a long time friend of mr campells atk shows. To all due respect and maybe it’s already underway, I foresee a younger version of Campbell. I personally think this person may pair better with all the current chefs.
The name is Kimball and it’s his concept/company
Unfortunately they need to speak at that speed if they’re going to cover 3 recipes in an episode.
I do feel they could do less of the slow motion salt and oil additions,and spend that time showing instructional shots,but I have learned so much from the magazine,show and podcast,and the enthusiasm of the contributing chefs is wonderful
@@flowercook3142 Yeah. I've known about the cook's magazine in the mid-2000s and they were the best back then. Too bad Kimball is no longer with atk.