As if the Food Network wasn't enough of a joke already!

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wow, that is one sad recipe.I can't beleive anyone actually bothered to post that.
 
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I think this comment is the winner:

"You need to be clearer in your recipes. I melted the butter with a small amount of pot (about two joints' worth in the microwave then added the peas. Since I only cooked until the peas were warm the marijuana was still basically raw. The stems made it really unpleasant.

Perhaps in the future you could substitute "saucepan" for "pot". It's confusing."

Classic.
 
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This recipe (the peas) has been all over the news today, therefor the big number of comments in a short space.

Now maybe just take it easy a bit and try to give it a little rhythm. Is it all possible that a recipe like this is just there to show how simple a dish might be? A simple dish with no complications at all, just heat it up and serve it. 

On the other topic, Sandra Lee's recipe is fantastic. That's right, go ahead and tell me that you've never taken a finger full of frosting off a fresh-baked cake?!? You're a liar if you do. You've never had divinity? It's a simple desert tasty for sugar junkies. Quick and easy, with some flavor. 

For all anyone wants to rag, complain and disrespect these two women, just remember ............... they both have TV shows, you don't. 
 
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For all anyone wants to rag, complain and disrespect these two women, just remember ............... they both have TV shows, you don't. 
So since Sandra Lee has a TV show, she is a better chef than Thomas Keller?
 
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Iceman, I won't argue that point. But I think it begs the question: more successful at what? Do you really regard her as someone reputable in the culinary world? Do you consider her a bastion of American cuisine?
 
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I consider her a "Celebrity Chef", w/ a TV show, that makes a lot of money. "Bastion of American cuisine"? NO, but I don't consider Keller one either. Have you ever eaten at the French Laundry, Per Se, Ad Hoc or Bouchon? They are not places for regular, blue-collar, lunch-bucket working stiffs. ME. Tonight I was taken to dinner by two very close friends. Neither of them has ever been to Red Lobster.  That is where we went. Tuesday night, really crummy Chicagoland weather, 70% booked @ 8:30. I'm positive that FL is 100% booked, like it is every night. I'll be willing to bet that if you asked 100 people on the street in downtown wherever you live, 3 or less have heard of FL but over 80% know of Red Lobster. Bastions of American cuisine for me are those chefs that get bumped off Top Chef, go home and continue to work, busting their butts to build a great place. Many of those goofy places on Diners Drive-Ins and Dives is where I like to go to eat. I've worked in those kinda places. That's America. 
 
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I consider her a "Celebrity Chef", w/ a TV show, that makes a lot of money. "Bastion of American cuisine"? NO, but I don't consider Keller one either. Have you ever eaten at the French Laundry, Per Se, Ad Hoc or Bouchon? They are not places for regular, blue-collar, lunch-bucket working stiffs. ME. Tonight I was taken to dinner by two very close friends. Neither of them has ever been to Red Lobster.  That is where we went. Tuesday night, really crummy Chicagoland weather, 70% booked @ 8:30. I'm positive that FL is 100% booked, like it is every night. I'll be willing to bet that if you asked 100 people on the street in downtown wherever you live, 3 or less have heard of FL but over 80% know of Red Lobster. Bastions of American cuisine for me are those chefs that get bumped off Top Chef, go home and continue to work, busting their butts to build a great place. Many of those goofy places on Diners Drive-Ins and Dives is where I like to go to eat. I've worked in those kinda places. That's America. 
Is that your personal goal as a chef?  To head a Red Lobster?  To cook mediocre food for people who don't know any better?  You know what Sandra Lee is successful at?  Being a TV personality, and using that to propel her into other markets.  She's not successful as a cook, or as someone looking to inspire others with their cuisine.  She's not teaching, she's not building, she's not bettering.  She's just making money in a way that happens to be related to food.

People may not know some of the top chefs in America, or some of the unsung heros of truly unique and delicious cuisine, but make no mistake that those people ARE accomplished and deserving of respect and admiration in their field.  How on earth are people going to know better than Red Lobster and Kwaanza Cake if that's all they're ever exposed to?  Honey, Red Lobster isn't "America".  It's ignorance of mediocrity.
 
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Ok, OK, sort of off topic, but I feel the need to stick up for TK.  Coincidentally, I had breakfast at Bouchon this morning.  I have relatives in town and it is a favorite with me on such occasions.  You really don't need to be a food snob to appreciate this cuisine.  Perfectly cooked eggs with Lyonnaise potatoes, the toast was brioche (housemade), of course and the croissants were flaky and filled with the flavor of quality butter.  Even if you have never eaten at Red Lobster, I think you could enjoy that.

Oh, and Chrose, thanks for the link, I got quite a laugh and had to share it with friends.
 
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Sure she is a success, she has a low neckline on her blouse and is attractive, That Sells. Maybe if Kuan stood there with his pants down he would have a TV show also.

     Get Real Iceman, I feel you cannot possibly take your profession serious if you call these people chefs. Possibly to the layman or the housewives or the young marrieds who don't or can't cook. I think they are a disgrace to our profession when you and others refer to them as Chefs.

     Also if Red Lobster is your idea of dining, then I can appreciate some of your comments. To me Red Lobster is nothing more then slightly upgraded fast counter food served at a table at a slightly elevated fast food price.

    I ate there  once, the rolls were good. thats all I can say. It's a good place for a young guy to take a cheap date.
 
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kuan

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I don't think Iceman thinks so, but like it or not many of these places represent middle America.  Denny's, Red Lobster, Olive Garden, Perkin's, etc.  That's what he's trying to say.
 
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Something else IceMan either ignores or is unaware of. Y'all remember The Devil Wears Prada? That wonderful scene where Meryl Streep goes through this litany of how and why the blue, discount-house blouse being worn by her soon to be assistant originated as a high-fashion statement by a top designer two years before.

It's the same in our world. Casual dining restaurants are a trailing indicator of what the real top chefs of America have been doing the past few years.

Complicating it further is that the Midwest is, itself, a trailing indicator. Whether the world of food, or fashion, or much else, there is a two-year gap between what becomes popular on the coasts and when it hits the charts in the Midwest. That's not a value judgement, btw, just an observation.

So, returning it home, it might be four or five years after the Kellers, and Andres', and Riparts do something that it trickles down. But eventually it does; in a diluted, barely recognizable, blue, discount-house sort of way.

So, if Red Lobster and Olive Garden and the like are IceMan's preferences, that's fine. But he needs to keep in mind where their inspiration comes from.

And of course, as he made plain on the other thread, he is impressed with Sandra and Giada and etc. not because of their cookery skills, but because of their mammary displays---which, of course, is one of FNs main criteria for female stars in the first place.
 

kuan

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Originally Posted by KYHeirloomer  
And of course, as he made plain on the other thread, he is impressed with Sandra and Giada and etc. not because of their cookery skills, but because of their mammary displays---which, of course, is one of FNs main criteria for female stars in the first place.

I'll ignore that.  But Garrett and Giada are friends.  I don't think he appreciates comments like that.

 
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477
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I consider her a "Celebrity Chef", w/ a TV show, that makes a lot of money. "Bastion of American cuisine"? NO, but I don't consider Keller one either. Have you ever eaten at the French Laundry, Per Se, Ad Hoc or Bouchon? They are not places for regular, blue-collar, lunch-bucket working stiffs. ME. Tonight I was taken to dinner by two very close friends. Neither of them has ever been to Red Lobster.  That is where we went. Tuesday night, really crummy Chicagoland weather, 70% booked @ 8:30. I'm positive that FL is 100% booked, like it is every night. I'll be willing to bet that if you asked 100 people on the street in downtown wherever you live, 3 or less have heard of FL but over 80% know of Red Lobster. Bastions of American cuisine for me are those chefs that get bumped off Top Chef, go home and continue to work, busting their butts to build a great place. Many of those goofy places on Diners Drive-Ins and Dives is where I like to go to eat. I've worked in those kinda places. That's America. 
Celebrity? Yes.

Chef? No. Not at all. Not even close.

I can't possibly see how you respect someone that insist on telling Americans that mediocrity is the goal of cooking. She doesn't try to hide it; she knows her food sucks. But she also knows there are enough people out there like you that will drink it up and come out the other side thinking she's a genius for opening a can of beans and pouring melted Velveeta all over it. She preaches to unsuspecting housewives the virtues of preservative laden processed foods, mixes them with other inferior ingredients, and demonstrates no respect for the culinary arts. I'm no chef, mind you, but I know one when I see one, and I know when I see a crock of $h*t. 
 
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Forget all the food network cra*, mainly because I don't watch it, never really have, and can't relate to it. 

But If you read Icemans's post, he's not saying he wants every place to be a Red Lobster, he saying, "Bastions of American Cuisine are those Chefs who get bumped off "Top Chef", go home and bust thier butts to make a great place".

Face it, not everyone can afford to eat at really nice place all the time, once or twice a year maybe. 

Good food is good food, and it starts with good ingredients, good technique, and good presentation.  Honesty always shows up in good food, and when it doesn't, it shows too.  
 
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Joined Apr 3, 2008
This recipe (the peas) has been all over the news today, therefor the big number of comments in a short space.

Now maybe just take it easy a bit and try to give it a little rhythm. Is it all possible that a recipe like this is just there to show how simple a dish might be? A simple dish with no complications at all, just heat it up and serve it. 

On the other topic, Sandra Lee's recipe is fantastic. That's right, go ahead and tell me that you've never taken a finger full of frosting off a fresh-baked cake?!? You're a liar if you do. You've never had divinity? It's a simple desert tasty for sugar junkies. Quick and easy, with some flavor. 

For all anyone wants to rag, complain and disrespect these two women, just remember ............... they both have TV shows, you don't. 

Take it easy? On a recipe that is about opening a can and melting butter? Not much to get upset about except it's a sad recipe. Honestly, did it even need to be posted? Steamed green beans  is just as easy and tastier. Of course this should be ridiculed. It's the equivalent of a Shakespearean actor coming out and saying "uh..To be or not to...uh... whatever".  and then farting on stage. If you like Paula Dean, fine. Doesn't bother me one bit, but I can see no defense for this "phoned in performance" of a recipe, it's just sad.

As far as that finger full of frosting off a fresh baked cake? you darn skippy! I took two fingers of it and then ate some CAKE. If you want to eat spoon fulls of frosting out of a jar, go for it. Put on the chick flick and pj's, get on the couch and eat away..I've done it. But I'll never fool myself into believing that I should dollop it on a plate and dust it with cocoa and try and pass that off as a good dessert.

Disrespect? maybe. Ragging? no, I don't think so. Criticizing as a professional some recipes that are sad, unhealthy, lack imagination and utilize over processed foods, YES!
 
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