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09-06-2007, 11:33 PM
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#61
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Senior Member
Join Date: Sep 2005
Location: Butte County, CA
Posts: 2,357
S/C/G: 202/ticker/135
Height: 5'2"
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The forum that Suzanne mentioned back at the beginning is one of my favorites! It is number two after this one on my list.
There is lots of funny stuff on there about Sandra Lee aka SLop. . They call Giada "LBH" - stands for Little Big Head.
I like Ina Garten a lot. I keep wishing that she would show up here. I think her extreme overweightness is affecting her health. Obviously, she eats.
I know all about Giada's stellar background, but for some reason (I admit - it can't be logical) I just cannot stand her. Part of it is that I don't see why when she is so smart and talented she has to have her boobs hanging out all the time. In a way, she is sending a message that a woman can't make it on her talent. Boobs is where it's at.
I don't watch the show because her pronunciation, enunciation, diction, and her boobs annoy me too much. I am seriously probably just jealous. That is the only reason I can think of for me to have such strong feelings about someone on tv.
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09-06-2007, 11:36 PM
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#62
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Senior Member
Join Date: Sep 2005
Location: Butte County, CA
Posts: 2,357
S/C/G: 202/ticker/135
Height: 5'2"
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Quote:
Originally Posted by Spinymouse
Deep-fried butter!!!!!!!!!!!!!
I think there is a country-western song in that!!!!
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09-06-2007, 11:43 PM
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#63
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Never want to go back!
Join Date: Apr 2006
Posts: 2,804
S/C/G: 338.4/190.8/165
Height: 6 ft
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The grossest thing I ever saw Paula cook is green beans with new potatoes. Here's her recipe with the horrifying parts bolded:
Green Beans with New Potatoes
Ingredients:
3 pounds fresh green beans
¼ pound salt pork, sliced
¼ cup bacon grease (pour this into a jar and keep on hand in the refrigerator to use as needed)
2 cups chicken broth plus more if needed (canned is fine)
2 to 3 teaspoons House Seasoning
12 small red potatoes, or more
1 onion, cut into slivers
Directions:
Remove ends from the beans. Snap the beans in two, place into a colander, wash, and she aside to drain. Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done. While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add ¼ cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.
What did the poor green beans ever do to her?!? What self-respecting green bean hasn't wilted after being cooked in salt pork and bacon grease for an hour?!! Who would think to cook green beans for and hour and 15 minutes?! I have to believe there is NOTHIN' green about those beans at the end of her torture.
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09-06-2007, 11:46 PM
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#64
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Senior Member
Join Date: Sep 2005
Location: Butte County, CA
Posts: 2,357
S/C/G: 202/ticker/135
Height: 5'2"
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Snort, gasp! You guys are killing me.
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09-06-2007, 11:59 PM
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#65
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Senior Member
Join Date: Jul 2003
Location: Wausau, WI
Posts: 13,383
S/C/G: SW:394/310/180
Height: 5'6"
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I love the idea of Semi-Homemade, but Sandra Lee doesn't carry it off well. Most of the stuff she makes over would have been better off left alone. Case in point, she made an apple pie napoleon by crushing up an apple pie (crust and all) layering it with puff pastry, pudding or whipped cream and some godawful caramel sauce. Um, if you're so pressed for time and kitchen skills, why wouldn't you just serve the apple pie.
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09-07-2007, 12:02 AM
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#66
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Moderating Mama
Join Date: Dec 2005
Location: Woodland, CA
Posts: 11,712
S/C/G: 295/200/175
Height: 5' 8"
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Oh man. I hate sandra lee. HATE HATE HATE. I may have already said this in this thread. But it bears saying again.
ITS NOT HARD TO ENTERTAIN WITH REAL FOOD!
I'm gonna put a vomit warning on this next part...
Maybe Paula and Sandra should do a show together. They'd take a store bought angel food cake and cut it into chunks, then dredge in a seasoning packet and wrap in bacon, then throw INto some butter for a good deep fry. Then Snadra would find "bacon extract" and pour some into a tub of whipped topping (so it tastes "homemade"), and frost the little bitelets.
Then, after they were cooked, Snadra and Paula would whip up a Rum, Butter, and Bacon Grease "Martini" (5 parts rum 1/2 part butter 1/2 part grease) and serve them as a garnish!
Now I have visions of the "Paula's Kountry Kitchen" tablescape in my head.
Last edited by mandalinn82; 09-07-2007 at 12:15 AM.
Reason: Vomit warning after re-reading.
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09-07-2007, 01:11 AM
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#67
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Senior Member
Join Date: Feb 2007
Location: Washington State
Posts: 1,986
S/C/G: 209/209/160
Height: 5'9
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LOL. That green bean/bacon fat thing is disgusting! Although I have to admit that one of my favorite dinner party dishes is coq au vin. I begin by browning my floured chicken in bacon drippings...It's yummy though, I swear.
Quote:
Originally Posted by gailr42
I know all about Giada's stellar background, but for some reason (I admit - it can't be logical) I just cannot stand her. Part of it is that I don't see why when she is so smart and talented she has to have her boobs hanging out all the time. In a way, she is sending a message that a woman can't make it on her talent. Boobs is where it's at.
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I don't mean to pick on you Gail, BUT: Giarda annoys me too, and I don't like to watch her show, but I do want to take umbrage with the notion that women can't be smart and talented AND have great boobs and show them off. I don't think great boobs say much about intelligence either way, and I think we'd all be better off if we women would stop making those kinds of judgments. It's bad enough that men do it! Basically, I think that if you're smart and interesting, you might as well show off a great cleavage if you have one. It's not like a few inches of cleavage on display affects your IQ...
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09-07-2007, 01:15 AM
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#68
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Senior Member
Join Date: Feb 2007
Location: Washington State
Posts: 1,986
S/C/G: 209/209/160
Height: 5'9
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Quote:
Originally Posted by mandalinn82
Maybe Paula and Sandra should do a show together. They'd take a store bought angel food cake and cut it into chunks, then dredge in a seasoning packet and wrap in bacon, then throw Into some butter for a good deep fry. Then Sandra would find "bacon extract" and pour some into a tub of whipped topping (so it tastes "homemade"), and frost the little bitelets.
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LOL. Amanda, you have crossed a line! That's disgusting!
I always become irate when I read a recipe at Cooking Light that begins with '1 12oz package of pre-sliced mushrooms' and etc. Is it really so bloody hard to slice a few mushrooms? Really? Sandra and the rest make it sound as though cooking 'from scratch' is this radical and complicated way of approaching food. They just contribute to our disconnect from our bodies and the natural world. I don't like it. Harumph!
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09-07-2007, 01:31 AM
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#69
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Senior Member
Join Date: Jul 2003
Location: Wausau, WI
Posts: 13,383
S/C/G: SW:394/310/180
Height: 5'6"
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Although I make a lot of things from scratch (even breads and tortillas), I also do use "semi-homeade" techniques too. I've used more than my fair share of canned tomato and cream of mushroom soup.
My problem with Sandra's idea of "semi-homemade" is to destroy something premade, and turn it into some creepy concoction (with an alcohol chaser, of course), or to use prepackaged products to create a dish that is more complicated and takes more time than it would have to make something better from scratch. Heck, one day she made lollipops. The semihomemade part was flavoirng them with koolaid flavorings I believe. Um, making hard candy isn't something I would suggest for a kitchen newbie. Yeah, lets start with something that will burn the flesh from your arms if you spill.
And if her show isn't aimed for kitchen newbies, or people who want to save time in the kitchen, what's the point of semi-homemade - just to say that your food used to be different food?
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09-07-2007, 02:10 AM
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#70
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Moderating Mama
Join Date: Dec 2005
Location: Woodland, CA
Posts: 11,712
S/C/G: 295/200/175
Height: 5' 8"
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Canned products definitely have a place in my kitchen. Seasoning packets too. And heaven knows I don't make my own angel food cake.
But I don't a) jazz up with 50 different ingredients, b) make menus that involve half of three different seasoning packets and six different slow-cookers, or c) make food that is nasty to fulfill some irritating ratio of 70% storebought and 30% homemade...like adding canned pears to fresh pears. YOU ALREADY BOUGHT, PEELED, and CUT the pears. Why add the canned ones??
I also don't name my recipes based on what is really popular...like serving every drink in a martini glass and calling it a whatever-tini, or serving HOT WINE COOKED WITH BRANDY, SPICES, AND FRUIT in a slow-cooker and calling it "hot sangria". Its not sangria. Its mulled wine.
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09-07-2007, 02:35 AM
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#71
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Moderating Mama
Join Date: Dec 2005
Location: Woodland, CA
Posts: 11,712
S/C/G: 295/200/175
Height: 5' 8"
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Thats the point, Colleen...her premise is that semi homemade is faster (and cheaper, she says) - but its neither.
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09-07-2007, 06:31 AM
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#72
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paso a paso
Join Date: Mar 2007
Posts: 282
S/C/G: 160/125/126
Height: reaching for 5'
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lol Gailr42, we have always just called Giada TBH here, The BigHead.
I recently read a description of Sandra Lee as "Ann Coulter in an apron."
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09-07-2007, 07:46 AM
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#73
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Senior Member
Join Date: Jul 2003
Location: Wausau, WI
Posts: 13,383
S/C/G: SW:394/310/180
Height: 5'6"
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Have you seen the ads for the new show Simply Delicioso. Ingrid Hoffmann, the star, is already being called the Latin Giada.
My husband and I were cracking up after seeing the closeup of her chest, with a "follow the dancing boobage" effect of a pendant hanging between the boobs, bouncing from one boob to the other and back again. It made Giada's cleavage seem demure. My husband sees this and shouts "what the heck is moving around in her cleavage?!" He thought it looked like a rabbit's foot or a dead mouse or something. We were laughing so hard, tears were rolling down our faces.
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09-07-2007, 07:52 AM
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#74
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Senior Member
Join Date: Jul 2003
Location: Wausau, WI
Posts: 13,383
S/C/G: SW:394/310/180
Height: 5'6"
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Oh and I don't think hubby used the word "cleavage."
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09-07-2007, 08:00 AM
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#75
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breakfast rebel
Join Date: Nov 2006
Location: CA
Posts: 962
Height: 5' 4.5"
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Well since we are going down this road ---
i have a male friend who has an idea that Sandra Lee, the queen of matching dress and decor, should do a Clear/Nothing theme. She wears nothing. Her kitchen is stripped of curtains and towels. You can see out the window. The countertops and bowls are clear glass. She makes jellyfish, clear gelatin and vodka.
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