I'll join the echo chamber. I miss the videos too. I've been a digital subscriber for a few years. How can it be too expensive???
Maybe Melissa Clark is taking a much-deserved break this summer? 'Tis the season for vacations!
Maybe Melissa Clark is taking a much-deserved summer break and will return to demonstrating her recipes soon?! 'Tis the season for vacations.
Where are the how-to videos??
1
re, ms clark: obviously mine is a minority voice, but many other food, recipe presenters are more interesting with more pleasant voices and manners.
1
Ugh. Just skip the boneless, skinless chicken breast.
Buy organic chicken thighs with skin on. Marinate in whatever you have (I use mojo). Bake at 400 for about 45 minutes. Turn oven off and let sit for about 10.
Wonderful, fall off the bone chicken with the best crispy skin.
So easy!
Buy organic chicken thighs with skin on. Marinate in whatever you have (I use mojo). Bake at 400 for about 45 minutes. Turn oven off and let sit for about 10.
Wonderful, fall off the bone chicken with the best crispy skin.
So easy!
4
Like many others, i truly miss Melissa Clark's videos! They provided a treasure trove of pleasure to those home cooks who delight in her recipes but savored her good sense, her creativity and most of all her presence in our kitchens as much as her delicious recipes. Please bring her videos back to my kitchen!
10
I'll join the chorus: please bring back Ms Clark's videos. Signed, A Loyal Subscriber
8
I see from the other comments that the instructional videos are/were popular. To each his own; I rarely watched them. But I did find it annoying when the video would start without an explicit action on my part, and I would have to scramble around trying to figure out how to turn it off. Apparently, I would inadvertently drag the cursor across some hot spot on the screen and set it off, but I have always been unable to identify the hot spot in advance so I could avoid it.
So please, if you include instructional videos, attach them to the article in such a way that it takes a deliberate act to start them. Thank you.
So please, if you include instructional videos, attach them to the article in such a way that it takes a deliberate act to start them. Thank you.
16
The videos were one reason I subscribed to the NYT. I might not renew now. This is not a threat. It's prophesy.
6
I have made a somewhat similar and very successful version of this many times: I start with chicken thighs , even them out a bit by pounding and put on a generous rub of garlic salt, cumin, cinnamon, and garam masala. (I don't pre mix these spices, but shake from bottle. Be sure to do both sides) These cook quickly in a pan with a pinch of olive or or under a broiler and have always turned out to be incredibly delicious. If there are leftovers I will slice into pieces and use in a curry stir fry.
8
What happens to the pockets of fat on the thighs? Do they cook long enough to render away, can you cut them away after pounding, or do people just deal with it when eating them?
I used local Kirby cakes purchased at Trenton Farmers' Market and 2 days later they are still crisp.
1
It's all about the money, isn't it, the reason the Times no longer features Melissa's easy-to-follow recipe videos? I love her reassuring voice. And her humanity. Now, with Books Editor Michiko Kakutani, food for the mind has also taken a hit. Why do we even bother to subscribe?
15
When brined (for about 20-40 min. depending upon # breasts), pan-seared and finished in the oven, bone-in, split chicken breasts stay juicy and tender.
1
NYT, please bring back Melissa Clark's instructional videos. They are appreciated and much needed in this insane world.
33
Thumbs up for videos, Melissa. In this harsh world, your delicate charm is a balm. BTW, the recipes are good too.
30
I just saw the recipe in the newspaper (in print), and came to the website to look for the video. But, no video. I guess I haven't seen any for awhile – When did they stop?
1
Miss the videos too!
23
Please keep the videos coming!!! Thanks for this, but us addicts NEED you Melissa!!!
22
Essential quote:
Chicken production:
“. . . in both magnitude and severity, the single most severe, systematic example of man's inhumanity to another sentient animal."
--John Webster
Emeritus Professor of Animal Husbandry
School of Veterinary Sciences
University of Bristol, UK
Chicken production:
“. . . in both magnitude and severity, the single most severe, systematic example of man's inhumanity to another sentient animal."
--John Webster
Emeritus Professor of Animal Husbandry
School of Veterinary Sciences
University of Bristol, UK
6
I just want to add my voice to the chorus: I love Melissa's recipes, but very much miss her videos!!!!
17
Yay, no videos! Just words, almost like a newspaper.
And the cukes will be just as tasty quick pickled, I'm sure.
And the cukes will be just as tasty quick pickled, I'm sure.
12
I'm late to the party, but I'm in total agreement. Bring back our videos! You recipes are improved when we can see how they're made, especially when your humor brings the recipe together in front of our eyes.
29
Melissa, we love you and your recipes. This is great, but the videos are something else entirely. We miss you! Come back!!
22
I miss the videos!
26
Me too.
12