Rachael Ray
- Thread starter Puggles
- Start date
badjak
Forum GOD!
Last Booze Served 
...I suppose she would also say DBS for another version of this product.
Now I’m interested because LBS for Leftover Big Sandwich is one of her patented phrases.
Maybe I should just ask her:
Maybe I should just ask her:
badjak
Forum GOD!
Light/dark Brown Sugar
Last edited:
Quit following me, Rach!
Correct!
Good reduction there. Are you tempted to buy it?
Nope. I have two others I’ll show off later.
She’s sharing shelf space (how’s that for alliteration?) with Nigella for about $5 for a big thick book.
Why do you say that? I am not disagreeing necessarily but curious.
msmofet
🌹 Still trying to get it right. 🤷♀️
I learned how to cook by watching cooks that actually taught techniques and such (like chiffonade for example). How to measure things properly. Not just "eyeball" everything. Jacques Pépin, Madeleine Kamman, Julia Child, Justin Wilson, David Rosengarten, among others. Mostly on PBS. People who actually taught.
Ah. I see what you mean. I also partly learned that way but from a different set of UK cooks. Having said that, I'm not against a more informal approach. Especially if it encourages people who are afraid to cook or too lazy to cook to have a go.
I think there are recipes where the amounts of ingredients are variable. I try to write my recipes precisely but I do sometimes say 'add more if you wish'. The biggest problem with beginners not following precise instructions is that they don't get a feel of how something should be. And they run the risk of ending up disappointed.
But anything which encourages people to cook is a good thing, I think.
Early RR I can handle. I still use some of her old recipes from way back, and on the odd occasion someone else tries the food, I get positive comments. My niece still raves that the chicken parm I made her close to 30 years ago is hands down the best chicken parm she’s ever had…and it’s an RR recipe.
When she partnered with Oprah, though, and became the Oprah of Food, she became unbearable. People from other countries may not (or may) understand, but for quite a long time after that, RR was everywhere. You couldn’t escape her.
She had her main show, a couple of side shows, her old shows running in repeats, she was on every chat show, she was on TV shilling for this and that, she had/has her own line of cookware, dog food, and god knows what else.
Everywhere a person turned, there she was with that snorting, braying laugh of hers, forcing her “yummo!” “choup,” “stoup,” and “sammies” on everyone, and suddenly commenting on things outside the kitchen. For a time, she was bigger than Oprah.
You how a kid does something kind of funny, and everyone laughs, the kid sees that they got a little attention, so they do it again and again and again, and more so every time, to the point of annoyance? That was RR for quite a long time - “Oh, you love my fun names for food?! Here are 10 more I just thought of!!! I’m adorkable! Hee-haw-snort!”
Her style of cooking in the early days, though? No problem with that. Good, heavy, approachable foods, many times echoing her Italian-American roots.
Besides that, like MrsT…she’s an Adirondack gal, so I can’t hate her 100%!
When she partnered with Oprah, though, and became the Oprah of Food, she became unbearable. People from other countries may not (or may) understand, but for quite a long time after that, RR was everywhere. You couldn’t escape her.
She had her main show, a couple of side shows, her old shows running in repeats, she was on every chat show, she was on TV shilling for this and that, she had/has her own line of cookware, dog food, and god knows what else.
Everywhere a person turned, there she was with that snorting, braying laugh of hers, forcing her “yummo!” “choup,” “stoup,” and “sammies” on everyone, and suddenly commenting on things outside the kitchen. For a time, she was bigger than Oprah.
You how a kid does something kind of funny, and everyone laughs, the kid sees that they got a little attention, so they do it again and again and again, and more so every time, to the point of annoyance? That was RR for quite a long time - “Oh, you love my fun names for food?! Here are 10 more I just thought of!!! I’m adorkable! Hee-haw-snort!”
Her style of cooking in the early days, though? No problem with that. Good, heavy, approachable foods, many times echoing her Italian-American roots.
Besides that, like MrsT…she’s an Adirondack gal, so I can’t hate her 100%!