Would you try it if it wasn't on the cover?

[Kismet]

Last night we tried the Jamaican Beef Kabobs from the August '01 magazine. It looked nearly as beautiful as on the cover, and that got me thinking - would we have tried this if it wasn't the cover recipe? We've never tried plantains before, nor have we made many different types of kabobs. If it wasn't the cover recipe (and if it hadn't gotten such good reviews), I don't know if the recipe would have jumped out at me as a "must try". I would also say the same thing for the gelato recipes in July and the Chocolate Tofu Mousse in May(?) (which I haven't actually tried, but really want to).

So, I guess my question is - are you drawn to a recipe just because it is on the cover of a magazine? I know that I am because I assume it must be one of the BEST recipes in the magazine, so I really ought to try it! :)

[beejayw1]

Actually, I don't think I've tried any of the cover recipes (though, come to think of it, I do want to try a recipe that was featured on the cover last year...)

In my case, I generally scan the title and ingredients and take it from there.

[Wendy w]

Not always. There are quite a few recipes from covers that I have not tried even though some look wonderful.

I was grossed out by the cover with the salisbury steak on it. Because of traumatic childhood memories of the Swanson tv dinners,and school lunches it is something that I will NEVER try.

[ElinorC]

Wendy,
It's too bad you have so many negative feelings for Salisbury Steak since that was one of our favorite recipes. Maybe you could call it something else?

[DmOrtega]

Originally posted by Wendy w
... I was grossed out by the cover with the salisbury steak on it. Because of traumatic childhood memories of the Swanson tv dinners,and school lunches it is something that I will NEVER try.

I have to agree, it would not have eaten it again. However, this is soooo much better. We love this recipe in our house. We make the sauce and use frozen Costco lean ground sirloin patties.
Move over Swanson's, hello CL's Salibury Steak.

[KValley]

Interesting notion! I had to go back and look at this year's covers to see how often I'd made the cover recipe: not very. Since August '00, I've made only two cover recipes- the Chocolate Mousse (May '01) and the Gingerbread Cake with Blueberry Sauce (Feb or March '01). Ironic- I'm not much of a dessert person!

[browneye]

I had to look back, but found in the past 10 issues, I have only made one cover recipe...The Salisbury Steak.

I, too have yukky childhood memories of the Swansons Sh#@*, I mean stuff....ahem..
But, everybody absolutely loved this little meal. I have made it several times for the family. They just go nuts!

I am not a dessert person, typically those don't attract me.
The kebabs are pretty, but I have had too many dry, tasteless kebabs in my life and haven't tried any of these in this issue. THey seem like a lot of work skewering and preparing for the end result. Please correct me if I'm wrong!

[Luv to Cook]

Broweye,

I can vouch for the Teriyaki Shrimp and Scallop kebabs. They were delicious!

Anita

[csmcnamara]

I usually check to see what the ingredients are and what is involved in making the recipe. Pictures are always helpful but I don't think I have ever made the cover recipe.

[SueK]

I'm more inclined to make the cover recipe if it has received good reviews from the board and it is a food I like to begin with. I'm not much of a dessert person, so when desserts are on the cover, I usually don't try them unless everyone raves about it.

I also am more likely to try recipes inside the magazine if there is an accompanying picture. I know there have been threads on this before, and I also happen to be someone who prefers to have a picture of the finished dish along with the recip.

[Ralph]

To be honest, I didn't even realize they were on the cover before I made them! :o So, obviously, the cover has little impact for me - I don't think I've made too many of the recent cover recipes either.

Browneye, please try the kebabs; I've made four of them, the Jamaican beef, the teriyaki shrimp/scallop, the Mediterranean chicken, & the chicken w/mangos & pineapple, and they were all wonderful. And I didn't think they were any more work than any other recipes; in fact, some were easier!

[Lynn B]

Ralph (or anyone!),

What kind of skewers are you using? Metal or bamboo? Do you have a preference... and if so, why? Thanks!

Lynn

[Ralph]

Originally posted by Lynn B
Ralph (or anyone!),

What kind of skewers are you using? Metal or bamboo? Do you have a preference... and if so, why? Thanks!

Lynn

Gosh, tough question! I alternate between bamboo & metal (depending what I'm cooking).

A year or so ago, we had bought one of those kebab grilling kits which includes metal skewers & a rack that gets set on the top rack of the grill; there are little notches for the skewers & it keeps the grill rack relatively clean. I sort of prefer the bamboo (don't know why!), though. Since they're put directly on the grill rack, you get that nice sear line/grill mark on the food (subconsciously, I like that better?:confused: ). Of course, you need to soak the bamboo for about half an hour so they don't flame up in the grill.

The other advantage to the bamboo is that since they're thinner, you can double them easily which is important for things like shrimp - you won't be able to turn shrimp kebabs to easily if there's just a single skewer.

On the other hand, metal skewers are much stronger. That's what I used for the mediterranean chicken kebabs, since there was so much on each skewer.

My suggestion: Try the bamboo first (they're cheaper), but think about using metal ones at some point, too.

[Lynn B]

Thanks, Ralph!

Lynn

[browneye]

Hey Ralph!!

Okay I give!!!!!!!....
I will try one of the kebabs....tell me which one to try first, one that will really be tasty. We like very flavorful foods around here.
Tell me which one you considered the most flavorful and I will definitely try it and report back.
We are pretty much omnivores, so we eat it all from time to time.

Never have been accused of being close-minded when it comes to food, so I won't start now!!!!

Your humble friend,
P

[SusanL]

We really didn't care for the recipe for the Jamaican beef kebobs, but thought the cover looked great :eek:
Haven't made many of the recipes on the cover, what does that say about so many of us??

[Leonard]

I must admit I am persuaded by pictures of recipes. I like to see what the finished product should look like. My DH is influenced by the appearance of a dish as well of course by the taste. I do tend to go for the cover recipes. I guess I assume, if they're on the cover, they've got to be good!

[Zinnia]

I would love it if CL had a picture of every recipe that they have listed in the magazine,:D. I have made numerous CL cover recipes over the years because of the picture, or it is something I had never tried before. And it looks yummy! I am not a dessert person though.
Pictures are worth a thousand words & I had been happy with my choices until I tried the August cover. I agree with SusanL-those things looked SO darn good, and I thought they were terrible:( . Next time I will use the same ingredients in the CL cover picture, and use my own marinade, or one from CL or you guys;) . :) Zinnia

[Jewel]

I've never thought about it! The cover recipe usually isn't one I grab first. I know I've made the Blueberry Pound Cake and the Lemon Bars but right off the top I can't think of any others that I've made recently! I'm so used to cookbooks stuffed with more information and recipes than photos that I half the time don't pay attention to the photos. It's nice if there IS one, but it's not a priority for me!

The only cover that 'gets' to me that I'm ashamed to say I haven't tried YET (blush) is that gorgeous Pecan Pie from a few years back...gotta make that this fall! :D

[heatherfeather]

Well, I can say that I am not necessarily swayed by the cover to jump at a recipe. I often make recipes with no picture that have an interesting list of ingredients or a catchy title that vividly descibes the dish to entice me to try it. However, I must say that a nice photo of a recipe attracts me to BUY an issue off the stands. Also, if there are great photos, then often I may make a recipe I never would have given a chance because it didn't sound like something I'd care to make. One of the things I like about CL is the large number of beautiful photos of the recipes which shows me how good these "light" recipes appear. Also, my family can look at photo and tell me "that looks good, make that recipe" when even reading the recipe means almost nothing to them.