Casey commented on America's Test Kitchen on 10.26.11
1. I almost NEVER watch ANY cooking program. Sometimes, while enjoying that male pastime of clicking through channels, I briefly pass over a cooking show, briefly watch, then, CRITICALLY leave for some ACTION or SPORTS program. 2. I briefly see young/older people presenting recipes and their audiences Necessarily, of cours oohing and ahhing about their wonderful food we cannot seem them GAG offscreen. 3. I treated YOUR program in a similar manner UNTIL I chanced upon that series about the wonderful VICTORIAN MEALFROMSCRATCH. Having just visited the Mark Twain house in Hartford and having seen the kitchen there, it had extra meaning and, as I clicked through channels, stopped at YOUR program more often. 4. The problem I find having served as a cook aboard towboats on the Mississippi, Ohio, and other rivers for yearswas that many of the presenters a use unsanitary practices, b have no CLUE as to what they are doing, c and, evidently are presenting to their wonderful, sociallyconnected friends who watch only because IT IS THE THING TO DO. Example Every time I see a certain guy with long bushy hair showing his skills good or not I want to shout at the screen "Get a Hair Net! Asshole." 5. As I saw more and more parts of your programs I realized that you actually TRY stuff MORE THAN ONCE and present something that, at least, YOU find to your liking. I can live with that. 6. A few weeks ago I saw a segment and was enticed to watch about homemade MASHED POTATOES you know, the ones STEAMED, not BOILED "So it easier to soak up all that butter and milk." TRIED IT AT LUNCH TODAY KISS THE BLONDE LADY FOR ME and KEEP UP THE GOOD WORK. 7. Tip You MAY have discussed this on MANY occasions, but, since I do not WATCH most cooking shows, I wouldnt know that "Steaming vegetables and cooking them until they are barely done may be HEALTHFUL, but being from the South is often not TASTY. Example Yellow Squash or Zuchinnisp? I EAT it, not SPELL it. have LITTLE flavor unless COOKED DOWN UNTIL MUSHY. Try this for flavor to put with those wonderful mashed potatoes Cut up yellow and/or green squash simple slices will do. Crossslice 1 2 onions I use yellow its cheap and who cares what COLOR your food is?. Put in sauce pan with a little olive oil or pat of butter, salt, pepper. start on medium heat, then reduce, cover, and cook UNTIL IT IS ALL COOKED DOWN TO A VERY SOFT TEXTURE. If you let it sit 5 10 minutes before serving, it is even MORE flavorful, but who can wait that long to eat something that smells so good. YOU WILL FIND IT HAS AN ENTIRELY DIFFERENT TASTE THE BARELY COOKED STUFF I usually eat when I steam them. Another item that is a SLEEPER with flavors unknown when cooked AS USUAL = EGGPLANT My dear old mother used to peel, cut into chunks, add small onion and a little water and BOIL DOWN SLOWLY UNTIL PULPY. She would add salt, pepper, flour, then spoon it into hot skillet LIKE POTATO PANCAKES. These also need to cool for a few minutes before eating. They dont LOOK so great, they are not crisp, they are rather soft, but have a WONDERFUL flavor all their own. KEEP UP THE GOOD WORK.

Ann commented on America's Test Kitchen on 09.29.09
I cant find Cooks Country when using your search field and I cant find it on your schedule. When are you airing the new episodes?