Axe To Grind

[foodpump]

Just finished thumbing through the April edition of Cook's Illustrated, and snorted at the "Roesti" article. Yep they did it too. A few years back "Fine cooking" did a similar article on "roesti" and claimed that the Swiss use raw shredded potatoes for it.

Now Roesti is a Swiss dish, and one that the Swiss hold very near and dear to their hearts. It has always been, and always will be prepared with potatoes boiled in their skins, cooled down overnight, then peeled and shredded, and panfried with butter to make a potato pancake. Problem is whenever any N.American cooking mags needs ideas, they assume that any potato pancake, be it prepared with raw spuds, boiled spuds, or raw mixed with egg, is a generic term for Roesti. Like I said, Roesti is something the Swiss hold very near to their hearts, and this poorly researched and written article is on the same scale as calling a frozen gelatin cheesecake a "True N.Y. cheesecake"...

Now natuarally, me being mild mannered and sweet tempered and all, e-mailed "Cook's Illustrated" to tell them of their spectacular bone-headed blunder. Matter of fact it was probably the same e-mail I happened to e-mail "Fine Cooking" a few years back too....

The e-mail from "Cook's" bounced back. Seems there's no way to contact the fine folks at Cook's Ill., oh, there's e-mail addresses for all the recipes and subscriptions, but no way to contact and straighten out the editor or the guy who wrote that _______ article.

Anyone have a way to contact these people?

[Polska]

I like the show , but stay away from the site ..Did the email address you used end in @bcpress.com ? Try plugging names in , you mite get lucky.

[bohica]

http://www.cooksillustrated.com/enotes_signup.asp

Try this website I found doing a google search. There is a section at the top named "recipe testing" You may be able to let them have it with both barrels here.

[tommygator]

The email for the editors at Cooks Illustrated is thru their publisher and can be sent the magazine at[email]cooks@bcpress.com">cooks@bcpress.com
or
Boston Common Press, Lori Galvin-Frost, Cookbook Editor, 17 Station Street, Brookline MA 02445; 617-232-1000; Fax: 617-232-1572. Email:
As far as Rösti goes, when I'm looking for anything that might be defined and need it clear, Wikipedia for the win.

http://en.wikipedia.org/wiki/R%C3%B6sti is a very good thing to read for those that aren't sure what Rösti is all about. And for the southern USA readers, if your making shredded homefries for breakfast, guess what, it's just about as close real Rösti as your going to get.

[Frantastic]

sic em baby!

[foodpump]

Email sent, thanks for the tips guys. Interested to see if they actually respond