Cookaholics Bulletin Board

Folks,

Our CI subscription expired in August. Yet, we just got a copy of the Jan/Feb issue with a "last issue" jacket. Thing is, this is the third issue we've gotten with a "last issue" jacket.

Wonder when we'll actually stop getting magazines?

Never. I did not renew BHG, yet I keep getting last issues and they keep coming. The same with Southern Living (I NEVER subscribed) yet they keep arriving and MORE expired 6 months ago. I got the issue with the fabulous Sigourney Weaver yesterday. Must be "The Prisoner."

All but CI don't want to loose advertising revenue. The more subscriber the more they can cahrge for advertising. I get several magazines I have not subscribed to as well. They never go away.


I worked in magazine publishing for several years and lack of interest by employees is another reason your subscription doesn't end. They just never get around to removing your name from the mailing list.
Laurie

Laurie,

But CI doesn't take advertising.

Hmmm, I wonder what's wrong with me. In the last year, I have let most of my subscriptions expire....and they do just that. I never hear from any of them again.

Fuzzy, I did say all but CI are looking for subs to keep ad rates up. I think the later may be true of CI. Lazy employee's. Or they just like some of us better than others

L

This brings to mind NPR. I love it. I love CI. We need to support them if we want to continue receiving.

The lack of ads is very obvious with a cursory look at the mag.

Janet

Janet,

Good to hear from you again!

I don't agree, though. CK has made it pretty clear he doesn't want our support. NPR is a non-profit quasi-gov't agency; CI is an empire, with an emperor (whose clothes are becoming thinner by the day ...).

Well, having dealt with the brown paper wrapper, let's deal with the contents, shall we?

Minestrone: no explanation of why this version is better/different from the Minestrone in The Best Recipe, which was at least less complicated. Didn't bother reading all of it.

Pasta Cacio e Pepe: this classic Roman dish contains cheese, pepper, pasta, salt, and maybe olive oil. That's it. Certainly no cream, ever. The author of this article got to her Not-Cacio-e-Pepe by starting with an American chef's flawed recipe and working downwards. Maybe she should have done a little Google search for an authentic recipe?

Red Beans and Rice: nice to see CI doing Cajun. Haven't tried this.

Chicago-style Pizza: anyone here from Chicago? Is the crust really supposed to be a butter crust? This sounds like a heart attack in a pizza pan. But probably good.

Fire Extinguisher Comparison: this was interesting, and I'm glad to find out I own an approved type. Although I do worry that CI doesn't do nearly as thorough a testing job as Consumer Reports does.

Whole Wheat Pasta: CI found Bionature to be best and a good substitute for regular dried pasta. You know what? They're right. It is quite good, and we'll eat it again in the future. Thanks, CI!

Anyone else try anything from this issue?