"How Cool is That? Being Rachael Ray."
Oct 20th, 2005, 05:29 AM
#42
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Yeah I turn RR's show off because the receipes look full of fat and greese. Her phony appeal does not work with me either. Problem is that is how most of America eats and most believe the salesmanship. Thats why she is such a success. She has done way worse than cheeseburger salad too. Still no one is bashing people WAY WORSE.
Emerille Lagasse, Horrible! Lets kick it up a notch with CHEESE on top! Bobby Flay! Can he cook anything other than BBQ??? No one makes a peep over these clowns. Yet show a successful woman doing well, reaching audience and lets all knock her down.
Its so transparent.
Emerille Lagasse, Horrible! Lets kick it up a notch with CHEESE on top! Bobby Flay! Can he cook anything other than BBQ??? No one makes a peep over these clowns. Yet show a successful woman doing well, reaching audience and lets all knock her down.
Its so transparent.
Oct 20th, 2005, 06:19 AM
#44
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Don't know what's unfortunate that editors (who work for their readers) rather than the subjects (who are concerned about their own best interest) pick photos for article. It's unfortunate for Ms. Ray perhaps. Seems that's how it ought to work.
Newspapers don't do ``final pick'' PR contracts anyway.
As for turning off cooking shows because the recipes has too much fat or grease . . . I'm all for turning off the TV once in a while, but with that as a standard, many of the classic cooking shows -- Julia Child, Two Fat Ladies, etc -- would not make the cut.
Newspapers don't do ``final pick'' PR contracts anyway.
As for turning off cooking shows because the recipes has too much fat or grease . . . I'm all for turning off the TV once in a while, but with that as a standard, many of the classic cooking shows -- Julia Child, Two Fat Ladies, etc -- would not make the cut.
Oct 20th, 2005, 06:50 AM
#46
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two fat ladies!!! I totally miss that show but yeah its not something I would use regularly.
Julie Child's ehhhhh? ...not current enough and yeah I would turn it off if the receipes were just back to back traditional heavy French episodes.
RR and many food network shows also just lack sophisitication though in what they cook. I think I started to turn off RR when I saw here make more than one a variety of grilled cheese and ham on Challah bread. Looks like ski lodge food if you are out on the slopes all day but not a meal I would look for.
Julie Child's ehhhhh? ...not current enough and yeah I would turn it off if the receipes were just back to back traditional heavy French episodes.
RR and many food network shows also just lack sophisitication though in what they cook. I think I started to turn off RR when I saw here make more than one a variety of grilled cheese and ham on Challah bread. Looks like ski lodge food if you are out on the slopes all day but not a meal I would look for.
Oct 20th, 2005, 07:22 AM
#47
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<i>"Newspapers don't do ``final pick'' PR contracts anyway."</i>
Almost true. A powerful manager or PR agent can request "photo approval" on behalf of their "client" when an editorial piece is solicited by the newspaper. Depending on a variety of factors, almost all editors will honor a verbal agreement.
Many celebrities (with clout) have been known to refuse a newspaper's cameraman. Instead, they supply their own PR pictures that coincide with the editorial fluff piece. I know many a diva who wouldn't go near an "unknown" lighting set-up or a photographer they didn't know well. I suspect RR hasn't hit the "diva" step, yet.
Almost true. A powerful manager or PR agent can request "photo approval" on behalf of their "client" when an editorial piece is solicited by the newspaper. Depending on a variety of factors, almost all editors will honor a verbal agreement.
Many celebrities (with clout) have been known to refuse a newspaper's cameraman. Instead, they supply their own PR pictures that coincide with the editorial fluff piece. I know many a diva who wouldn't go near an "unknown" lighting set-up or a photographer they didn't know well. I suspect RR hasn't hit the "diva" step, yet.
Oct 21st, 2005, 07:47 AM
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Cutting a deal to allow the subject or his/her agent the final approval of a photo would be a breach of newspaper ethics at most reputable papers (but after Jason Blair and Judy Miller that might group not include the Times) . . . as would cutting a deal to trade any photo approval for access.
Sure PR photos are used at times, but with so many other sources of photos out there, there's no need to trade favors.
I'd love to read some concrete examples . . . that would be even juicer to me than the oh-so-predictable pounding of RR.
Sure PR photos are used at times, but with so many other sources of photos out there, there's no need to trade favors.
I'd love to read some concrete examples . . . that would be even juicer to me than the oh-so-predictable pounding of RR.
Oct 21st, 2005, 07:54 AM
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Julia Child not current?
She's a classic, as Dickens is to literature, as Whistler is to art.
Julia would have been the first to say that while her recipes are in a long tradition of fine cuisine, the more trendy misguided attempts to supposedly cut fat for example (reducing butter while adding the transfats of margarine)
and reducing 'naturalness' along with flavor and pleasure, are precisely the mistakes that too many Americans make (and inevitably, the experts can't agree on.)
She hated the ubiquitous boneless, skinless chicken breast, for example as iho it offers little flavor and is nigh-impossible to cook well without drying out, making a sauce or added butter almost a requirement.
Julia would, I believe, suggest eating smaller portions; drinking plenty of red wine; enjoying one's food, including desserts, thouroughly but in moderation; and only making whatever health-related substitutions are medically necessary for the individual.
Julia was known to poach a fish filet with as much skill as making a veloute sauce.
"This is the cattiest thread in a good while. What fun!"
What parts are 'catty'?
She's a classic, as Dickens is to literature, as Whistler is to art.
Julia would have been the first to say that while her recipes are in a long tradition of fine cuisine, the more trendy misguided attempts to supposedly cut fat for example (reducing butter while adding the transfats of margarine)
and reducing 'naturalness' along with flavor and pleasure, are precisely the mistakes that too many Americans make (and inevitably, the experts can't agree on.)
She hated the ubiquitous boneless, skinless chicken breast, for example as iho it offers little flavor and is nigh-impossible to cook well without drying out, making a sauce or added butter almost a requirement.
Julia would, I believe, suggest eating smaller portions; drinking plenty of red wine; enjoying one's food, including desserts, thouroughly but in moderation; and only making whatever health-related substitutions are medically necessary for the individual.
Julia was known to poach a fish filet with as much skill as making a veloute sauce.
"This is the cattiest thread in a good while. What fun!"
What parts are 'catty'?
Oct 21st, 2005, 09:40 AM
#52
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If Julia were still alive wouldn't you just love to pick her brain and ask her thoughts on the cooking skills of Rachael Ray and Sandra Lee?
Elaine, I know you aren't familiar with Rachael Ray. If you need any insight on Sandra Lee we would be more than happy to fill you in.
Elaine, I know you aren't familiar with Rachael Ray. If you need any insight on Sandra Lee we would be more than happy to fill you in.
Oct 21st, 2005, 10:15 AM
#53
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Elaine I don't think of classic French cuisine as current. Do you think of Charles Dickens as current literature? That was my point just using your example.
Absolutely appreciate the contribution Child's made to how we think about food but we are in the Golden age of food right now. This movement if you want to call it that is defined by changing ideas in how we eat. I see the direction as moving away from fat. Take a walk down any cookbook isle or review any Zagats in a major metropolitan city to see evidence of this.
Its not really important to me when chefs claim that a lack of fat is compromising to flavor. I know that I don't feel well when I sit down to heavy meat & or startch/dairy based meals. People are smarter about what they eat every year and this is changing menus.
You know this Elaine. I thought you lived in NYC. If there is a question on wild Atlantic Salmon, the higher end restaurants pull it off the menu. That happened just last year.
My point was that I wish more food network shows reflected more contemporary food.
Curt: ..than she should get a spelling award, but this in and of itself is not going to cause me to watch RR regularly....but hey tune in Curt, I think she is making another variety of nachos tonight LOL. I am not looking to bash her. Could not resist the joke here. I applaud her success. I am disappointed by what she chooses to cook or rave about. That is all I was saying. Very sweet a small town girl has made it at such a young age!
Absolutely appreciate the contribution Child's made to how we think about food but we are in the Golden age of food right now. This movement if you want to call it that is defined by changing ideas in how we eat. I see the direction as moving away from fat. Take a walk down any cookbook isle or review any Zagats in a major metropolitan city to see evidence of this.
Its not really important to me when chefs claim that a lack of fat is compromising to flavor. I know that I don't feel well when I sit down to heavy meat & or startch/dairy based meals. People are smarter about what they eat every year and this is changing menus.
You know this Elaine. I thought you lived in NYC. If there is a question on wild Atlantic Salmon, the higher end restaurants pull it off the menu. That happened just last year.
My point was that I wish more food network shows reflected more contemporary food.
Curt: ..than she should get a spelling award, but this in and of itself is not going to cause me to watch RR regularly....but hey tune in Curt, I think she is making another variety of nachos tonight LOL. I am not looking to bash her. Could not resist the joke here. I applaud her success. I am disappointed by what she chooses to cook or rave about. That is all I was saying. Very sweet a small town girl has made it at such a young age!
Oct 21st, 2005, 07:01 PM
#54
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I guess I wasn't clear, I was trying to indicate my opinion that artists and craftspeople like Julia and Dickens are always current, their value is in being adaptable to and valuable to new generations, even as the centuries go by. To me that's what make them classic, and not merely trendy.
Oct 21st, 2005, 07:48 PM
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I like RR - her perkiness doesn't bother me, at least not anymore. I admit when I first tuned in it was because I couldn't believe anyone that giggled that much could actually have concentration enough to cook and not cut off a finger.
Somehow I ended up getting used to her and actually liking quite a few of her recipes - there was one for 'green minestrone soup' that was *excellent*. Unfortunately I made it one too many times in too short a time period and I haven't been able to eat it for over a year.
On the flip side, I can't stand Emeril and never have. He just annoys the hell out of me, and it seems like whenever I want to watch Food Network he's on it, dammit.
Has anyone seen RR's new show, "Tasty Travels"? I saw it mentioned in the article but haven't seen it yet myself. I do like $40 a Day but I haven't seen it in a while.
Scarlett - I have stove envy.
Somehow I ended up getting used to her and actually liking quite a few of her recipes - there was one for 'green minestrone soup' that was *excellent*. Unfortunately I made it one too many times in too short a time period and I haven't been able to eat it for over a year.
On the flip side, I can't stand Emeril and never have. He just annoys the hell out of me, and it seems like whenever I want to watch Food Network he's on it, dammit.
Has anyone seen RR's new show, "Tasty Travels"? I saw it mentioned in the article but haven't seen it yet myself. I do like $40 a Day but I haven't seen it in a while.
Scarlett - I have stove envy.
Oct 21st, 2005, 07:52 PM
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She's annoying, there's no getting around it. And that crooked smile of hers does, as someone on one of those RR-basher threads said, make it look like she's had a stroke, but I also see a young woman who has a lot of gumption and a tremendous will to work (something that as an employer I'm always impressed with and that just isn't all that common these days)who found a niche, lucked out on some timing, and is now probably a bit in over her head with everything she's got to deal with. I don't hold out much hope for the upcoming talk show - could anyone stand to hear her yak for a full 30 minutes (I hope to god it's not an hour show!)? But she does have a certain appeal for some groups.
Her recipes are probably not for the Europe Fodorites, who have a lot more knowledge than she does about good and healthy food and regional specialties and what's healthy and what's not, but let's be fair. My 15-year-old son, who is seriously thinking about a career in the food business and who loves to cook, thinks Rachael Ray is great. He watches her fairly often, takes notes, and makes variations on her recipes. So, for the 15-year-old-boy group, she's cool! I know she probably isn't aiming her recipes at 15-year-old boys, but I'm just saying that there are foodie groups out there for whom her recipes are pretty adequate. And if my son cooks some meal based on a RR recipe, I'll happily eat it (probably with some commentary about how it might have been made a bit more healthful, which he'll happily absorb).
She's ditsy, she's way too peppy, and her "tips" are always like DUH! but no one can dispute that she's a young woman who has found her way to success. As a mother of teenagers I can only say that for a young person to find a niche in the world at such a young age doing something that appeals is a real blessing. How many people do you know who actually spend their days doing what they love? I think RR does, and even if she does it poorly by your standards, that's OK by me. She's still young. She'll either learn or she'll fail and drop off the radar.
cigale - maybe your dog and my son should converse, because he understands RR very well (in fact one thing she does very well is explain exactly how she is putting together her recipes, however horrible they may be). I'm surprised at your reaction since you always seem to have such harsh words for anyone who is critical of anyone. Rachael Ray is not stupid, certainly not more stupid than your dog. She's quite brilliant in her own lucky way, actually. Which isn't to say that I don't want to throw frozen spinach drippings at the TV whenever she puts a bite of something in her mouth and goes "Oh!.....yummm..oooooh" Actually, I want to slap the side of her face that isn't frozen yet.
Her recipes are probably not for the Europe Fodorites, who have a lot more knowledge than she does about good and healthy food and regional specialties and what's healthy and what's not, but let's be fair. My 15-year-old son, who is seriously thinking about a career in the food business and who loves to cook, thinks Rachael Ray is great. He watches her fairly often, takes notes, and makes variations on her recipes. So, for the 15-year-old-boy group, she's cool! I know she probably isn't aiming her recipes at 15-year-old boys, but I'm just saying that there are foodie groups out there for whom her recipes are pretty adequate. And if my son cooks some meal based on a RR recipe, I'll happily eat it (probably with some commentary about how it might have been made a bit more healthful, which he'll happily absorb).
She's ditsy, she's way too peppy, and her "tips" are always like DUH! but no one can dispute that she's a young woman who has found her way to success. As a mother of teenagers I can only say that for a young person to find a niche in the world at such a young age doing something that appeals is a real blessing. How many people do you know who actually spend their days doing what they love? I think RR does, and even if she does it poorly by your standards, that's OK by me. She's still young. She'll either learn or she'll fail and drop off the radar.
cigale - maybe your dog and my son should converse, because he understands RR very well (in fact one thing she does very well is explain exactly how she is putting together her recipes, however horrible they may be). I'm surprised at your reaction since you always seem to have such harsh words for anyone who is critical of anyone. Rachael Ray is not stupid, certainly not more stupid than your dog. She's quite brilliant in her own lucky way, actually. Which isn't to say that I don't want to throw frozen spinach drippings at the TV whenever she puts a bite of something in her mouth and goes "Oh!.....yummm..oooooh" Actually, I want to slap the side of her face that isn't frozen yet.
Oct 21st, 2005, 08:02 PM
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Well , my dog <b>is </b>smarter than RR, so that takes care of the dog vs tv cook insults LOL
Thanks ! I love the stove, it looks good and is very easy to maintain but I find that I do not cook any better on it
But then I call it Olive Oil, not E V O O ~
Thanks ! I love the stove, it looks good and is very easy to maintain but I find that I do not cook any better on it
But then I call it Olive Oil, not E V O O ~
