Text 1024, 163 rader
Skriven 2008-01-20 17:00:03 av Carol Shenkenberger (6986.cooks)
    Kommentar till text 626 av Ruth Haffly (1:396/45.28)
Ärende: Food TV
===============
    
 >  CS> (on Paula Deen)
 > 
 >  > She does make things other than sweets. (G)  Good old style southern
 > 
 >  CS> I have been unfortunate then to miss such shows.  That or her
 >  CS> 'southern few non-sweets' were too normal to me to hit a radar.
 > 
 > I suspect the latter is the more likely reason.  You were raised in the
 > south, on southern cooking, which is what  she's trying to teach to the
 > rest of the country.

Quite possibly.  We'd have noticed the sugar addidtions more than most here
too since we don't like the taste of sugar all that much.  Sure, some is good
but a 5 lb bag will last us 3 months easy and only that short a time because
of Don's morning tea.  It's next largest use is in bread making.

That reminds me.  I need to MM a new one.  It's wonderful!  Found it in a
book I have and tried it on a whim.  Not our normal style but I've made it 3
times since.

Opps, checked and it was in MM already.  Not sure if I posted it yet so will
at the bottom of this.  I believe you could use a nice alchohol free rum
extract for this with good results.

 >  > cooking is her mainstay.  The one on the Food Network I can't stand is
 >  > Sandra Lee.  There's another part store/part home made one that I've
 >  > never seen but doubt she'd impress me.  Rachael Ray doesn't either.
 > 
 >  CS> Cant say as I love either one, but we find both more watchable than
 >  CS> Paula Deen.
 > 
 > I don't use as much store bought "helps" in my cooking as the semi home
 > made ladies do.  I heard one estimate that Sandra Lee used 75% store
 > bought, 25% done from scratch in her cooking. Mine is more the reverse.

Mine too.  Doesnt mean we dont occasionally have an all 'bought prepared'
sort of thing where it all came from a can or was pre-frozen, but it is not
our normal.

I'd say if it is a canned soup day (clam chowder, they do it better than I
can at Progresso) then we might match it with a can of green beans and some
home made bread.

 > And, if the only Paula show you've seen is Paula's Party, I agree that
 > it's not her best side.  She has lots of supporters and detractors here

That and one cookoff where the secret ingredient was sugar... The girls won
but I liked what the guys made better.


 > in Savannah; a lot of times, the local newspaper will have a negative
 > comment by somebody one day, followed by a host of indignant positive
 > ones or vice versa.

Hehehe yeah, I could see that happening there.  Kinda like picking on a Hari
Kojima recipe when I was in Hawaii.  You'd see a ream of indignant folks come
back on how great his home-style Hawaii food was.  Thats one regret from
Hawaii BTW.  I didnt get more of his books.  I have only one and it's very
dog-eared.  It was one of my earliest cook books.  Not the first, but I doubt
I had more than 5 others by then.

I remember thinking it wasnt a good buy as it was pretty small and didnt have
nearly the number of recipes that my other ones had, but then I opened it and
started browsing and was hooked.

 >  > Giada Di Laurentis's "Everyday Italian" is everyday good eating; Ina
 >  > Garten is good food kicked up a notch or two.  I would most likely give
 > 
 >  CS> I've not seen either that I can recall.
 > 
 > They seem to run in the early afternon/early evening time slot, most
 > likely, you are at work.

Or just not watching TV.  I tend to only watch it in the evening, after say
7pm (when the computer becomes Charlotte's until her bedtime at 9pm).

Oh I am such a meamie.  Yes, she has to go to bed at 9pm on schoolnights,
9:30pm on other nights.  Occasionally allowed up later if there is something
really special on (HS Musical was on just 2 nights ago and we let her stay up
til it was over).

It's partly so she isnt tired at school and frankly partly so Don and I have
some time to ourselves with each other.  She says we are archaic and none of
her friends have bedtimes <g>.

 >  > some of their recipes a try.  We have tried some of Paula's creations at
 >  > her brother's place, not gotten to her restaurant downtown yet, and
 >  > enjoyed them.
 > 
 >  CS> Which ones?  Just curious.  It's gotten so Don swaps channel when
 > 
 > I posted a couple of varients on one to Hap yesterday.  I'll dig out the
 > Key Lime pie one that Stev likes so much, and others, and get them up.

Ok, wouldnt mind looking at a few.  I'm sure she has many other things than
the few sweets we have seen.  She probably has some pretty good pulled pork
ones for example.

 >  CS> Paula Deen c omes on. It might be we got stateside just as the holiday
 >  CS> cooking shows ramped up and those might be more sweets related. My
 > 
 > That's the big reason--you got a sugar overload when you came back.
 > From early November until the end of December, it seemed like there was
 > little but cooking "specials" on the food network--and most of them
 > dealing with sweets.

Yeah, and oodles of turkey and dressing ones <g>.  Now the new shows are
cropping up.  Caught an interesting one with a british fellow who cooks stuff
evidently from his garden.  It was a bit high on the fresh chiles for us but
otherwise looked like he's got some interesting ideas.  Cant recall his name
but anyone who starts with a fresh veggie and works from there, has my
attention.

 >  CS> general impression so far is if given a vote, she'd vote to put HFCS
 >  CS> in Coke-a-cola.
 > 
 > Sugar, yes, HFCS, doubtful.

;-)  Well, it was the impression I got, then again I am a bit bonkers on the
idea of sugar.

The reason why this recipe below languished is it 'looked off' with too much
sugar to salt ratio and too much sugar overall, but we've learned to try any
breadmaker recipe as listed the first time then adjust.  For _us_ this is a
dessert bread.  Eaten just as is, with no butter or anything else.  It could
easily handle twice the vanilla powder and twice the raisins but we like it
as it is.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Raisin-Rum loaf, xxcarol favorite
 Categories: Xxcarol, Breadmaker
      Yield: 12 Servings
 
    1/2 c  Sour cream
    1/3 c  Water
      1 ea Egg
      3 tb Dark rum
      2 ts Butter
      1 ts Vanilla powder
      3 c  Flour
      3 tb Sugar
    3/4 ts Salt
  1 1/2 ts Yeast
    1/2 c  Dark raisins
 
  Oh this is good!  It's a 1.5lb loaf set to white bread.  It comes out
  a brown color as if it was a wheat bread and it's quite sweet like a
  dessert bread.
  
  Needs nothing to accompany it, just slice and eat!
  
  From one of my breadmaker books, with powdered vanilla added by
  xxcarol
  
  From the VB kitchen of xxcarol, 16JAN2008
 
MMMMM
 
                     xxcarol
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