Text 9164, 149 rader
Skriven 2006-12-23 01:30:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Rant
================
 -=> On 12-22-06  08:52,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about Rant <=-

 DSac> I have come to loathe Rachael Ray.

  Ok -- to turn this to something positive, which TV cooks do you like?

 DSac> I kind of liked her "30 minute" show at first.  Maybe it was the
 DSac> novelty.  Hell, maybe it was "Show Me ANYONE But Emeril For A Change
 DSac> F'Chrissake" Syndrome.  But - par for the course when anything is

   We know what you think of Emeril:-}}

 DSac> halfway decent - overexposure curdles the experience.  I can't walk

   That is a problem -- since she got blessed by Ophra, she has become
   over exposed.

 DSac> 1.  Her 30-minute meals are, generally, crap food.  Weiners.  Canned
 DSac> junk.  An overreliance on canned chicken broth.  You know what?
 DSac> I can make a decent meal, from scratch using no pre-made canned
 DSac> poop, in half an hour.  Yeah, I know she occasionally turns out
 DSac> something decent, but it's not all that common an experience.

  Her target audience is not you.  It is people like my sister, whose
  spice rack contained sugar, salt pepper and cinnamon -- and whose menu
  decision was "Shall we go to Denny's or Cracker Barrel?".  Actually,
  my sister could cook -- she just often chose not to bother.

 DSac> 2.  She has an amazing acting talent, right up there with William
 DSac> Shatner, Adam West, and Richard Burton.  Rachael tastes food.

   OUCH!!

 DSac> 4.  She's a cheap bitch.  If I were a waiter and I found out that
 DSac> Rachael was going to be taping "$40 a Day" at my restaurant,
 DSac> I'd try to call in sick the day they arrived.  Keeping to that
 DSac> budget usually means she's a crappy tipper.  Problem is that
 DSac> people watch the show and try to do the same things she does,
 DSac> leading to more crappy tips.

   The part about tipping is a fair criticism.  OTOH, I think that some
   of the best shows I have watched on Food network were that series.
   It exposed me to a lot of places that I might not have known about.
   We have gone to a few places as a result, and the result was quite
   good.

 DSac> 5.  Overexposure.  FN TV shows.  A magazine.  A talk show.
 DSac> Advertisement Endorsements.  Blecch.  Get out of my FACE.

   Agreed, see comment wrt (that's with respect to) Ophra above.

 DSac> There.  That is all.

   OK -- you vented.   Now tell us who is your favorite on TV today?
   Ever? (I might guess the second is JC).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Shepherd's Pie
 Categories: Cajun, Main dish, Meat
      Yield: 6 servings
 
  1 1/2 lb Ground beef
    1/2 lb Ground pork
      2 ea Eggs, lightly beaten
    1/2 c  Very fine bread crumbs
    1/4 lb + 3 Tbsp unsalted butter
    3/4 c  Finely chopped onions
    3/4 c  Finely chopped celery
    1/2 c  Green bell peppers, chopped
      1 T  + 1 tsp minced garlic
      1 T  Worcestershire sauce
    1/2 t  Tabasco sauce

MMMMM---------------------MEAT SEASONING MIX--------------------------
      2 t  Cayenne pepper
  1 1/2 t  Salt
  1 1/2 t  Black pepper
  1 1/4 t  White pepper
    3/4 t  Ground cumin
    3/4 t  Dried thyme leaves
    3/4 c  Evaporated milk
      2 lb Potatoes, peeled & quartered
      1 t  Salt
      1 t  White pepper
  1 1/2 c  Julienned carrots (see note)
      1 c  Julienned onions  (see note)

MMMMM------------------VEGETABLE SEASONING MIX-----------------------
    1/2 t  Salt
    1/4 t  White pepper
    1/4 t  Onion powder
    1/4 t  Garlic powder
    1/4 t  Cayenne pepper

MMMMM-------------------------VEGETABLES------------------------------
  1 1/2 c  Julienned zucchini (see note
      1 c  Julienned squash (see Note)
      1 x  Very Hot Cajun Sauce/Beef
 
  NOTE:  To julienne squashes, cut peelings 1/8 inch thick and cut these
  into strips 1/8 inch wide and 2 inches long; use only strips that have
  skin on one surface.  Cut carrots and onions into similar strips.
  
     In a 13x9-inch ungreased baking pan, combine the beef and pork.
  Mix in the eggs and bread crumbs by hand until thoroughly mixed.  Set
  aside.
     In a 1-quart saucepan, combine 3 tablespoons of the butter, the
  onions, celery, bell peppers, garlic, Worcestershire, Tabasco and
  meat seasoning mix.  Saute over high heat about 5 minutes, stirring
  frequently and scraping the pan bottom well.  Remove from heat and
  cool.  Add the sauteed vegetable mixture and 1/4 cup of the milk to
  the meat and mix well by hand.  Form into a 12x8-inch loaf and center
  in the pan.  Bake at 450F until brown on top, about 30 minutes.
  Remove from oven; pour off drippings, reserve 2-1/2 tablespoons.  Set
  meat and drippings aside.
     Meanwhile, boil the potatoes until fork tender; drain, reserving
  about 1 cup of the water.  Place the potatoes, while still hot, in a
  large mixing bowl with the remaining 1 stick butter, 1/2 cup milk,
  the salt and white pepper.  Stir with a wooden spoon until broken up,
  then beat with a metal whisk (or electric mixer with a paddle) until
  creamy and velvety smooth.  (NOTE: Mix in some of the reserved potato
  water if potatoes are not creamy enough.)  In a large skillet
  (preferably non-stick) combine the reserved drippings with the
  carrots, onions and vegetable seasoning mix; saute over high heat
  1-1/2 minutes, stirring frequently.  Add the zucchini and yellow
  squash and continue sauteing until vegetables are noticeably brighter
  in color, about 3 to 4 minutes, stirring occasionally.  Remove from
  heat.
     Mound undrained vegetables on top of the meat loaf, away from the
  edges.  Layer the mashed potatoes evenly over the top of the
  vegetables and top edges of the meat, using all the potatoes.  Bake
  at 525F until brown on top, about 8 to 10 minutes.  Serve immediately
  with about 1/2 cup Very Hot Cajun Sauce (see recipe) under each
  serving.
  
  From Paul Prudhommes "Louisiana Kitchen"
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


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