Those CL Weekenders are being awfully quiet......

[Cindy Rafferty]

I had a good time. The setting that Southern Progressive Corp. is in is just beautiful, and the quality of the building outstanding. Birmingham is hillier and greener than I imagined!

We had an action-packed day on Friday that included a market research session, a real live test testing for lunch, and a tour, meet the editors, and an observation of two of the test kitchen people cooking and showing us techniques in the p.m.

I thought that the market research seesion, which was an hour and a half, went on for too long, and focused too much on one topic, the cover of the magazine. The researcher didn't appear to be too familiar with the magazine, or the website.

Other than that, the day was wonderful. I learned a few more tips in the working session with the test kitchen folks. I wish that we could have worked along side of them hands on, but our group was too big.

Saturday the hike was cancelled due to weather conditions. After the yoga session early a.m, we were on our own until dinner. My group got a chance to explore some of the sights of the city, including the beautiful botanical gardens.

Dinner was wonderful, a sneak preview of some of the great things to come in the Sept. issue. Can't wait!

The chance to meet some of the faces "behind the board" and talk about things we love, as well as to meet the editors and great CL staff, made the trip worthwhile.

[Grace]

On the other board, Maelynn polled everyone about which cooking techniques they wanted to see presented. Cindy, you mentioned that they did do the kitchen techniques demonstration. What did they end up showing you all? Was it informative? Did you really learn something you didn't know before? And how about those test kitchen people? Did they seem like they were really good cooks? (And did they use that parmesan cheese in a CAN?!!! Ha ha) Did you get to meet Maelynn? We need MORE DETAILS!! http://www.cookinglight.com/bbs/biggrin.gif

[Joyce]

It was so cool that one of the things shown in the cooking demo was making bread. They asked for a volunteer to knead the dough. I forget who the volunteer was, but she got the dough all stuck to her hands and had a hard time. It was perfect, since it illustrated one of the problems encountered!!!

[Gail]

I kind of imagine most people are back at work, making up for lost time.

While I can't give you info on the yoga or cooking demo, if you've got other questions, fire away! Although I don't anticipate being around the computer too much longer, if I don't get back to you later, I'm sure someone eventually will.

...and yes, OF COURSE we met Maelynn.

Oh, should also mention that though we didn't have a formal group toast, a small group of us did get together and raise a glass to friends present and absent.

[This message has been edited by Gail (edited 06-11-2001).]

[Tiger]

We're not trying to be quiet but poor Lynn B.(nice, nice girl) got a neg. comment that really upset her after she posted we got the July issue. Maybe we're just being a little careful, I do realize most of you wanted the details.

[iqueen]

See more comments on the Weekend site. We had a great time and are sorry everyone couldn't join us.

[SusieO]

The cooking demonstration was incredibly informative, and covered many areas. The test kitchen staff not only seemed like good cooks, they are good cooks. And incredibly well-educated cooks!

We had asked for quick meals, and one of the meals demonstrated was a pasta, greens and beans dish. Basically you toss together canned beans, fresh spinach, hot cooked pasta, seasonings and Asiago cheese (which we joked that they ran out and bought for our benefit.) http://www.cookinglight.com/bbs/wink.gif I stopped at the store after our ten-hour drive last night and made this when I got home. It really was quick and easy. And delicious.

Other demos included the bread that Joyce mentioned and cooking chicken to the proper temperature. They also demonstrated how to make the chocolate mousse on the cover of the May issue (which we had also tasted at lunch - Yum!) This covered both how to make meringue and how to use a candy thermometer.

And Maelynn is WONDERFUL! So is the rest of the CL staff.

[Grace]

SusieO!!!

Tell me please about that chocolate mousse!! They never specified which tofu they wanted you to use, and I made it with both the kind floating in water, and the kind that is shelf stable in a box.....which one is the one they say to use???!!! Oh I would have liked to have seen that whole test kitchen thing....(sighing wistfully)

[SusieO]

You know, Grace, they actually passed the box around, but my memory is fuzzy. I know it was silken, and I think it was reduced-fat and extra-firm. Does anyone else remember better than me?

[luv2cook]

Grace, I'm not SusieO, but the tofu they used was the kind in the box. If you really want to know the brand, I'll go downstairs because I have some.

All of the TK (test kitchen) staff have degrees and one, John, had gone to CIA. They demonstrated knife sharpening and, of course, bread making. Demonstration was also done on using a candy themo which I had never used before and tips on how to blend the egg whites into the chocolate and a good tip on the chocolate but I don't remember what it was!

I didn't go to the marketing but the brainstorming session. There they asked us to fill out a form for an issue they're working on for next year and we got asked questions and we got to provide our thoughts, too.

The only thing that got a little tedious was there seemed to be some cross repetition on information - I think we heard about the founder and some other info some three times and we hung out in the test kitchen (with nothing going on) for a really long time.
The organization they have in there is great, tho. Pullout drawers all neatly labeled and props like you wouldn't believe! There's also 9 ovens and 4 full-size refrigerators, too.

Maelynn and everyone else was great. She did a really good job on trying to think ahead about what we might need. We had directions to and from the airport, to and from CL and other helpful info, along with a star to wear at happy hour to identify ourselves and name tags with our "real" name and a place for our screen name so we'd know who each other was.

Yoga/stretching was pretty good if you're limber at 7:45 in the morning! http://www.cookinglight.com/bbs/wink.gif Then we stuffed ourselves thinking we were going on this really long hike and it was canceled!

We had lots of freetime, too, and the hotel was great - very accomodating. And use the computer was an added bonus! I think this is my longest post ever. Yikes.

Hey, Patty, I saw Tiger shrimp today and thought of you!

[Grace]

Thanks you guys!! That totally answers my question on the chocolate mousse. I don't need to know the brand name exactly, we have silken tofu easily available here, but at least now I know that's the kind I'm supposed to use (again, the recipe never specified). Sounds like the whole weekend was so much fun, and while I'm totally envious that you got your July issue in advance, I'm not upset by it at all - that's what happens when you spend the time, money and energy to go to something - you get special TREATS! Besides, my issue usually comes pretty early, and so I figure it's only another week and a half or so until mine's in my mailbox! (And if you want to post a little teaser about some of the highlights, I would get a big thrill hearing about it! I LOVE knowing what's coming!). Anyone who doesn't want to know, close your ears (EYES!)....

Thanks again, everyone, and I'm so glad it turned out to be a good time for everyone.

[Wendy w]

Hi Everyone!

I thoroughly agree with Grace and am happy that you all had such a great time! In fact, wanting to read about the trip got me out of bed and interested in going to work today!

Getting the July issue early was the "whipped cream and cherry" of the trip. Although mine is often a middle to later delivery, I am not upset about the fact that you got an early copy. I would be surprised if you didn't get one! Looking forward to your reviews.

[Lynn B]

Oh Grace and Wendy! Thanks so much for the kind words regarding the July issue! It meant a lot to me! <hug!>
Lynn

[kwormann]

I agree that altho Im envious I didnt get to go, we ASKED for details and are happy to have you share them. We are all so happy you got to go and hope to live vicariously through you. Hopefully next year they will offer it again and those of us that couldnt go this year will be able to then, but if not, PLEASE let us share your good fortune!!! http://www.cookinglight.com/bbs/biggrin.gif

Kim

[Lauren]

My son in second grade just told me that he told his teacher, "MY Mom loves this magazine called Cooking Light. It's where people write about what they cook. She went to the company in Alabama!" Cute!

With Williams-Sonoma and all of the up-scale cooking stores, they really promoted Wal-Mart and K-Mart for basic kitchen supplies. And Chicago Cutlery, which I have, as a mid range knife line which will last forever (just don't put it in the dishwasher!) http://www.cookinglight.com/bbs/cool.gif

[LynnSC]

I have absolutely NO COMPLAINTS about this weekend. I enjoyed everything! I was glad to have input in the marketing research-so nice that they care enough to ask our opinions. We were all so thrilled to be there and they were thrilled to have us. I think they could tell how much we love and appreciate what they do everyday.

As far as details, I don't know if I have anything to add. I did get to assist with the knife sharpening. Of course I was so nervous standing up in front of everyone, I don't know if I remember what to do. LOL!!! The people there were great ! Maelynn was wonderful as well as the editor, Mary Kay Culpepper. They were so "real".

I am planning to try to set up a webpage with pictures from the weekend when I get back from my next trip. I know I won't have time before then. I am on my way to Canada Thursday so it may actually be two weeks before I can supply pictures. Sorry. I will try to make it worth the wait. http://www.cookinglight.com/bbs/smile.gif

I will say that the chocolate mousse was much better when they made it than when I did it. Maybe I used the wrong type of tofu. I might actually try it again now. http://www.cookinglight.com/bbs/smile.gifAll the food we tested at the taste testing was delicious. I even liked the cranberry relish that they sent back for further testing. When they do their tasting, the editors come in and listen to each person that prepared the recipe.They all taste it and rate it on a scale of 1-3, I think it is. If it doesn't pass the test, it is sent back to the kitchen for more work, so interesting! Or maybe it is sent back to the author of the recipe, I am not entirely sure about that.

Oh, I did take a picture of the girl who "invented" the lemon curd cheesecake that everyone loves so much. I am not sure what her name is. I will ask Maelyn and also see if they mind their pictures being posted before I do that.

I would say it was definitely worth the 16 hours of driving (roundtrip) to experience the weekend!

[SoCal]

Welcome back everyone. It was so nice to see the posts when you were actually there!! I know we ALL wanted to go but since we couldn't for whatever reason, I'm just happy we get to hear about it. I hope CL does an article on your adventure! Did they mention it?? Did they take pictures of everyone??

LynnB - don't feel bad about the July issue. As Wendy said "It was the whipped cream and cherry of your trip". Please don't be afraid to tell us more! http://www.cookinglight.com/bbs/biggrin.gif WE WANT ALL THE DETAILS!! (I do anyway http://www.cookinglight.com/bbs/wink.gif !)

[SandyM]

We heard a few updates from onsite, but nothing since.....what happened????

[Joyce]

We're all still recovering from the wonderful food and company. Great people, great facilities, great food...what more can we all say. Birmingham is a wonderful city, lots of old homes and great restaurants. Plenty to explore if I had more time.

[Joyce]

We're all still recovering from the wonderful food and company. Great people, great facilities, great food...what more can we all say. Birmingham is a wonderful city, lots of old homes and great restaurants. Plenty to explore if I had more time.

[Beth]

Plus the board has been down, at least for those of us in the Houston area. Luv2cook e-mailed me, and neither of us could get on yesterday or earlier today.

[ElinorC]

I thoroughly enjoyed the visit even though I caught a cold and suffered through delayed luggage & stolen contents on the return trip! The hazards of traveling these days! I really liked conecting faces to the BB names -- it will be even more enjoyable in future posts. I agree that Cl treated us royally and want to thank them profusely. I particulary like the fact that the test kitchens use regular appliances just like the ones we have at home. I was expecting the Viking stoves, etc. but they want to cook on appliances that we would use, which is great.

[LynnSC]

[QUOTE]Originally posted by SoCal:
I hope CL does an article on your adventure! Did they mention it?? Did they take pictures of everyone??


I believe they are doing an article and yes they did take lots of pictures. Someone said the photographer told her that they will probably only use one picture.

[SoCal]

Can't wait LynnSC! Thanks for the info.

[This message has been edited by SoCal (edited 06-12-2001).]

[luv2cook]

Since they work so far ahead of schedule, they're trying to figure out where to fit us in!!!