Sandra Lee ... semi home made ...... semi stupid?

I have been watching the cooking shows this morning. Lots of faces I've never seen before.

But who is this woman? Why does she have a show?

Semi Home Made?????


Oy


:eyes:

http://www.youtube.com/watch?v=we2iWTJqo98

:rofl:

That's just wrong ....... wrong.

:rofl:

It gives me nightmares, I tell ya. ;)

That was just disgusting. I had forgotten seeing that video before. :puke:

Was I seeing things wrong or when she said a teaspoon of cinnamon did she use a tablespoon? Were those really acorns? I didn't think acorns were edible. They looked more like corn nuts but I've never actually seen a cracked acorn because...I was always told they were not edible. :shrug:

see that everyone knows they're corn nuts, and can't stand her calling them acorns. The comments are hilarious!

:rofl:

You should see her Noel cake...it's a monstrosity. :D

:hi:

it's good to know of some kindred spirits about. :hi:

:wow:

:rofl:

I watched her make that monstrous cake when the episode originally aired. Understand that this was when I had first found the Food Network, way before I understood the vapid emptiness that is Sandra Lee. I vividly remember thinking, "This is like watching a wreck. You know it's wrong to stare, but..." Literally, picture me on the couch, mouth open in a mixture of astonishment and general disbelief.

I can't believe I had the chance to revisit it. And, as you so kindly warn those willing to put themselves through it:

:rofl:

Thanks, bb. What a trip down memory lane...!

And she has a "cooking" show???????

That's not cooking. That's chemical assembly. Storebought angel food cake, storebought icing, storebought pie filling?????

WTF is wrong with people that they think this deserves a TV SHOW??????

Oy! Is right!

The Can Opener and Crap in a Box show. How is semi home made just opening cans? Just because she adds a chopped onion?

I cringe when I see her approach the chopping of any food item. I still sometimes watch, semi-amazed that I never see her take off a fingertip. Of course, there is the element of the "magic of television." Wonder how many times she's nicked herself and had to re-shoot a scene? }(

There are many, many fearful of the kitchen types of people out there who will only cook if it's easy, convenient and has a clear and understandable recipe. One of Sandra Lee's gifts is to tell these folks that they can take foods that they are comfortable with (like Kraft Mac & Cheese) and turn it into something a little more adventurous and or palatable. She serves a valid purpose on the spectrum of Cookery and I think she can actually be a pivotal figure for some in their conversion from "Can-Opener" to Cook. The table scape stuff is a little weird but over all I think she reaches out to many who are too fearful, uncreative or just downright terrified of the kitchen. I kind of don't mind her...But I do wish she'd lose the Cool Whip.

I remember starting out somewhat that way long ago. Not that I was afraid of the kitchen, I just didn't know any better at the time. If I hadn't started cooking to begin with, I wouldn't have expanded my horizons over time to be able to avoid the ingredients she cooks with now.

I don't understand people who, after taking the time to cook everything else they have to cook on any given day, want to stand there and whip cream and clean that mess up too. Makes no sense. Special occasions, fine, whip the cream. But for a midnight low-cal treat, strawberries and sugar free cool whip are perfect.

by the time I finished reading the contents of what's in Cool Whip my own fresh whipped cream was finished. Only thing I use in my whipped cream: cream, a small amount of sugar, and vanilla YUM!

I also don't bother with putting the bowl/beaters in the freezer. It's a waste of time. And the clean up isn't that bad, I use extremely hot water and I'm done.

I tend to make enough for several days, I just rewhip it when I use it again.

A hand blender. Just stick it right in the cream carton, and it takes less than a minute. I'm not always feeling too well so this helps me a lot. (Pour out some of the cream first, of course.)

Maybe this isn't a secret and someone else does it, but I was delighted to discover it!

I whip cream in my Cuisinart. Works beautifully.

:)

A good part of cooking is meditative.

Whipping cream let's my mind wander to all the things that need cleaning in my kitchen. No thank you.

Ain't that what meditation is supposed to be all about?

to making an attempt at doing it more cheaply and nutritiously at home.

Even with crap in a box, her stuff is more healthful than fast food.

Most non cooks will get stuck at her stage, but it beats being a non cook forever. A very few will realize there's a whole world out there past McDonald's, Taco Bell and Pizza Hut and be motivated to buy a real cookbook and start exploring it.

Rachel Ray is also a transition cook, showing rushed working people valuable shortcuts while using mostly fresh ingredients to make quick meals.

My mother was a non cook at heart who despised the job and it showed. If only there had been a Sandra Lee and a Rachel Ray on during the 50s, my own nutrition growing up would have been a lot better.

It might have been at one time, maybe back when you were a kid. But these days it really isn't, and hasn't been for probably going on 30 years now.

I would love to see people make the leap from fear of the kitchen to cooking, so I commend you for that insight. I had not really thought about it that way before and it certainly makes sense.

One of the more interesting examples of her cooking - and I remember this vividly - is the time she used a packet of stir fry seasoning (with dried soy sauce flavoring, garlic and ginger in it) on some chopped meat. She then added: liquid soy sauce, chopped ginger and garlic. To the very same meat. That was one of those times I found myself scratching my head and muttering..."but why would you do that?" Meaning, she just made it a lot harder. Just throw in the packet (or a combination of the real flavorings) and move on already.

But your point is well-taken and I will tone down my coffee-driven snarkiness. Or at least I will try. :hi:

P.S. Agree on the Cool Whip.

There are millions of folks who lead incredibly busy lives who value convenience over quality - many who just don't have the time or inspiration to "cook from scratch". "Soccer" and "hockey" moms who get home from work, need to feed their family fast and get out again to take kids to sports, etc., then when they get home need to make sure the homework is done, the kids bathed and hopefully find a little time to share and enjoy their family.

Sandra Lee presents them with ideas about how to personalize and add something special to the meals that they fix for their families. While it's not a fully creative experience, it IS an opportunity to add a bit of creativity and personalization to their kitchen efforts. It's an improvement over strictly pre-made meal for folks who don't have the time/energy/crativity/inspiration to fix a meal from scratch.

I watched her "Chefography" show when it was on the Food Network last year... she's had an incredibly tough earlier life, pulled herself up from very difficult circumstances, put herself and her sister through school, has developed creative products that resonate with busy homemakers (she started a product line using draperies and decorative hardware for room decor that was sold on (HSN, I think)), and gives back a lot to her community and her family. I was quite taken with the story of her life and give her big kudos for her efforts.

All that said... I watched her show a lot last year when I was home all the time, but don't think I was ever inspired to try any of her recipes. Her decorating skills, on the other hand, consistently awed me. But face it, I'm not of the demographic her show is targeted to. She's a queen of the "Family Cicle" crowd and if that's not you, then you probably won't be too interested in what she does.

I tend to enjoy Alton Brown, Paula Deen and Tyler Florence much more, and often take note of their recipes.

His recipes and menu combos are just perfect. I never can remember whether certain dishes are his or Emeril's, but they're my two go-to's for really good cooking. Paula Deen is a ball of fun, but I never actually like her food. And Alton Brown, I don't know, by the time he's done cooking my brain is too exhausted to remember what he cooked.

of the world. Everything happens so fast and his voice/verbiage/language is so almost staccato even when it doesn't have to be. If he prepared one less entre` per show it would be a better presentation.

That said I'd like to find a cookbook or Tyler's Ultimate dishes.

I think maybe he cooks like I do. Oh yeah, this over here, and that over there, and back to this again. That's what it's like in my kitchen.

I use the Food Network site to find his recipes. He's got a dill sauce on salmon that I am just dying to try. I'm waiting for somebody to catch me a fish!

the fact that she and her show continue to peddle the idea that stuff is really food rather than a conglomeration of chemicals made to taste like food.

Not everything I eat is healthy, I know. I like a trashy snack once in awhile, but not on a daily basis.

That and the fact that she seems to be paid by the product placement are the two reasons I don't watch her show.

a couple of times when I've been at someone else's house. I have no doubt that the people who produce that stuff are paying her handsomely to perpetuate the myth that they still produce food.

When I was hospitalized and spent a lot - a LOT - of time in bed, the Food Network was my salvation.

I had never seen this woman before, and the first few times I watched her show, I was confused. (Also heavily drugged - oh, the opiates!) I kept thinking I'd missed something, like maybe in the preparation or ......... I wasn't sure, but I watched and wondered what it was about.

Then I caught on. She was doing short-cuts for people who don't really like to cook but who like to feed people. And like to eat, probably.

After that, with her table settings and little craft thingies, well, in my hazy state, I gotta tell you, she was a delight. An utterly mindless delight.

Haven't watched her since I learned how to walk again. Life's too short now......................

before the show starts.

never "get it" about real cooking. They're out there and they're not going away. And they just might make food you end up eating some day.

So, for that market she may not be the best, but she's a lot better than some of them out there who can barely nuke a bowl of canned soup, and way better than the real cooks who discourage them from even being wannabes.

(But I do cringe when she talks about "nutrition" for her nieces and nephews, and then opens a tub of "whipped topping.")

Complete with kiddies to drink them! :banghead:

If you are tasked with having an event in your home and you don't know how to cook or won't have any help, then her shortcuts are fine for a person working on their own, right down to having a theme to decorate with. It's party food.

It does however, frighten me that there are people out there who think what she fixes is fine for everyday nutritious fare. :scared:

Can you imagine all the amazing "tablescapes" she'll be able to come up with if he's appointed Senator? She'll keep Georgetown entertained for years.

That makes me kind of feel good. Poor Sandra had a rough life growing up and we may not always agree with her in the kitchen it's nice to know she's found affection. I do remember reading somewhere about her that she was a Democrat.