New "Most Annoying" TeeVee Chef candidate (slightly vicious post)

[Stinky The Clown]

I work from home and as a way to have some background noise in my office, I keep the teevee on. I have recently started watching foodtv all day long as a way to avoid the M$M. I used to watch CNN or MSNBC all day long, but my blood pressure can't take it anymore. So it is foodtv or HGTV.

And thus came my recent introduction to: Giada De Laurentiis



I've been watching her for a month or two now. Her daytime show follows Rachel Ray, who I enjoy watching.

Her FoodTV Bio:

Giada De Laurentiis is a private chef and caterer in Los Angeles and the founder of GDL Foods. Growing up in a large Italian family, Giada's passion for food was sparked as a child as she learned to prepare family recipes for their frequent gatherings. She became a professional chef after attending the famed Le Cordon Bleu Culinary School in Paris. After working in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, Giada started her own business. She's happy to share her family's secrets.

I dunno, maybe it isn't her so much as the production values of her show .... full on Hollywood enhanced sound effects added (whirring mixer sound added, sizzling grill sound added, knife chopping sounds added, etc., etc., etc.). And the whole show appears to be shot on film instead of tape. Too much for me. Not real. (Not saying she is, but) it is as if the show is a person who has had "work". All is not as it appears to be.

I also suspect I have discovered a personal prejudice: a fundamental dislike of the children of the rich and famous who, possessing no particular skill or qualification, find themselves in a cushy job that allows them to just play a pumped up version of themselves on TV. I suspect this young woman wanted to be an actress, but even her father couldn't pull strings in sufficient quantity and at sufficient speed to allow that to happen.

Founder of GDL Foods? Caterer? Private Chef? TeeVee Chef. A whole little conglomerate, there. Tell me her family name didn't get her all that. My kids work their asses off and the most they can hope for is to be a simple working schlub like me.

Plus, she claims the title of "chef". Does anyone know what "private chef's" do? To be sure there are serious private chefs who are consummate professionals. But many are wannabes who find a few suckers to pay 'em to make some barkers'n'beans anna dozen cupcakes fer the kid's birthday.

Chef, my ass.

Is this just me or does anyone else agree?

[chefgirl]

1. I couldn't agree more

The thing I find MOST annoying about her is that damned ENORMOUS fake smile she puts on after every little thing she says. Its asinine. I also agree about the ridiculous, over the top production values of the show. Seems to me like a bit of overcompensation.

Anyway, as for private chefs, it can really be anything from a chef trained at a culinary academy, and recieved a degree, (which is a real 'chef') to someone who has simply been hired to cook for someone else. Technically, she would be correct in calling herself a chef, in that situation.

Having watched her a few times, I've come to the conclusion that her culinary knowlege seems to come from her mother's kitchen and not a classroom, but I could be wrong. She just makes so many little technical mistakes, that its hard for me to believe she was ever formally trained.


-chef-

[Stinky The Clown]

2. Technical mistakes

I'm a CIA grad (back in the day when it was in New Haven CT, not Hyde Park). That sorta stuff bothers me, too. She's not the only offender in that department, however.

As to the title of chef ...... Even when I cooked for bux those first few years in the biz, I never called myself a chef ... cuz I hadn't earned that yet. I'll go with ACF designations and certification to decide who's a (captial C) Chef.

[The empressof all]

7. Her lips are crazy-glued to her gums

I have never seen any human bare their teeth as much as this foolish woman does. I personally find it rather frightening. How does she even manage to talk like that? And lets move on to how she does speak. Granted I know she was born in Italy but must she use that fakie accent anytime she mentions an Italian food product. She speaks English for everything else why must she pronounce Spaghetti that way? It makes me crazy.

She is clearly trying to be an American knock off of "Nigella Bites" and a very poor one at that.

I find her so irritating I rarely watch her show. But I guess you probably figured that out by now.

[displacedtexan]

44. I thought you had typed "that damned ENORMOUS fake head."

For me, it's the enormous head, the 18 zillion filters used by her grandfather's (yep, grandfather!) cinematographer that make me want to scream bloody murder every single time I see her for a split second before I switch channels!

[ernstbass]

52. Her giant head fascinates me

I also get sidetracked watching Rachel Ray talk out of the side of her mouth - it really bothers me (yes I'm neurotic)

[eleny]

3. I agree

I've watched a few of her programs and became annoyed. Frankly, I can do without all Rachel Ray's gesturing, as well. Both are cute but at least Rachel looks like the girl next door and she makes things I know I can fix successfully. I suppose that I'm more interested in the food than how much they like it or how much they wave their hands around.

I may be contradicting myself because I love the Good Eats program and he can get pretty silly. However, I always get the feeling that he takes himself less seriously and it's all about the science of the food. I'm one of those people who remembers better when I understand the "why" of things.

Another favorite is the Barefoot Contessa. Why? Because she *isn't* skinny, of course! And because she makes things look easy. She cracks her eggs on the counter and does things ahead. I know she's out there in the Hamptons. But I still imagine that I can do all she can except set a table on the beach.

Chocolate With Jacques Torres <genuflection> No further words necessary.

Mario Batali - Take me to Italy, Mario!

The Naked Chef - He loves to cook so much and I love him for his energy and sweetness on the tv screen. He seems like he's a workhorse in the kitchen.

Unwrapped - I mention it only because it's fun to watch just like how Mr. Rogers would take us to factories to learn how things are made. I always liked that. They show people working hard to bring us the goods.

[Stinky The Clown]

4. Ayup ..... I have to agree with you .... seems you and I agree a lot!

Yeah, Rachel can be a little cloying, too, but as you say ... girl next door kind of appeal. And her food is generally pretty good. Actually, the recipes Gaida does are pretty good, too. Obviously whoever does her "real" heavy lifting knows his/her shit.

Good Eats - Alton Brown is, in my mind, the king of the teevee food personalities. His shows have value and meat and substance. And you're right .... it is clear he doesn't take himself too seriously. But factually, he is always right on the money. And with sound science and fact as his foundation. Heeza good guy!

Mario ... My Man! A redheaded Italian with orange shoes, year-round shortz (I do that, too, even on snowy days sometimes!), a pony tail and beard, balding, overweight and smart! What's not to love about the guy? I have a red headed Italian son with a pony tail who's on the far side of svelte. I can relate! (One of my grandmother's five brothers had the red hair gene last time it showed up.) Besides, he **knows** his stuff and his inherent intelligence shows right through. (Do you know he has a degree in something intellectually esoteric ..... like Spanish Medieval Anthropology or some such?) The reruns of Molto Mario are always good, but I really, really miss Mario Eats Italy. The show, with Rooney, was as corny as corny can be, but the food was right and I actually enjoyed seeing the locations, many of which I had been to. I actually taped two of them ...... the one in Amalfi, cuz the show ran right after I had returned from a trip there, and the one of Benevento - Good Wind (formerly Malevento - Bad Wind!) where they did the story of Stregga, cuz I have family from there. I also recall my aunt telling me childhood stories of Stregga Nona, the witch.

Jamie Oliver - I like his show, but I like Jamie the guy even more. Did you know he put virtually all his money into a restaurant that takes troubled kids off the streets and puts them to work, training them right to be good employees for some future restaurant? I gotta like a guy who gives back when he doesn't have to. He almost lost his ass on that venture, but it turned out okay ....... so far. And you're correct. he's really a hard worker. I like his style, but not some of his food .... a little too fussy for me sometimes.

I also kinda find Paula What's-Her-Name growing on me. I like the sweet Savannah accent and the southern sensibilities of her cooking. She seems like a nice lady.

The Barefoot Contessa - I know what you mean about being sorta "ordinary" in her appearance and in her approach. Actually, she kinda puts me in mind of that wonderful woman who started it all - Julia Child. Serious and knowledgeable, but able to go with the flow and often imperfect. I recall watching Julia years ago and her slapping a salmon around after she dropped it on the floor. "Always ensure you fallen fish lands on brown paper so it remains clean. This one obviously did not." She'd often make mistakes but just kept on going. Gotta love that!

Then there's Emeril. I think he's overexposed. And I'm not a fan of his food. But the fact is, he's a real guy and foodie to the core. A few years ago, our professional association gave him a "man of the year" type award. He showed up. He was funny. He was outgoing. He mingled and talked. He sat and ate with us. He was down to earth. "One of us" is how he left us feeling.

[NMDemDist2]

8. I'll never forget the Julia Childs segment on ??? some show??

maybe the Johnny Carson Tonight show years and years ago.

anyway... the burners didn't light (no gas or something)

so instead of chili or some such, she made Steak Tartar LOL

it was classic!

edit to add, the Paula "Southern Fried Sweetnes, Won't butter just melt in my mush mouth" gets on my last nerve

Since I grew up with southern cooks, I have been appalled at what she does to classic southern dishes

[politicat]

48. I HATE Paula.

She can suck her pickled okra (and that was a horrible episode) somewhere else. I've gotten to the point where I put the iPod on when gramma (goes home to Florida tomorrow, and YES, I'm still in Bloody Indiana) has her on. A little Eminem is a GREAT antidote to her.

F3%^ that wedding. F3%$^ her sons. (okay, well...) and what she does to Pecan Pie should NOT be tolerated.

The next ten days without food programs or house decorating programs will be much more pleasant. I think Grandpa and I are going to watch a lot of A&E and FSTV.

He can't hear it anyway, so he doesn't care about the TV (though if it has horses on it, I'm sure to hear some stories; his father and grandfather raised Belgian draft horses).

Pcat

[Mrs. Overall]

5. I like her fake parties at the end of each show--

I have downloaded some of Giada's recipes and have had some success with them, but she does drive me a little crazy.

I especially can't stand the end of her shows, where she serves all the food she has prepared to her "friends"--some of whom slip her nasty looks while she talks about how wonderful each dish is and how everyone is just going to love the meal. It just seems so inauthentic and staged as she mingles with these people, smiling at how great her own cooking is, while the extras nod at the appropriate cue.

[tishaLA]

6. I like her show, but then I live in Hollywood!

I agree there are problems with it, such as the technical mistakes mentioned in the first post, but few people care. She does good recipes most of the time and she makes accessible food--much more so than Mario, for example, whose show I like but he's more interested in telling stories and talking about parts of Italy sometimes than letting me see his cooking. I'd prefer he spend more time on fewer recipes and get into the guts of the cooking a bit more....just slow it down! Giada, on the other hand, has the right pacing and I really like the production values on her show. (On the website televisionwithoutpity.com, they have a great thread dedicated to Giada called "Everyday Italian in Little Big Head's Kitchen" where they criticize her weird smiling, her too-large head, etc. But almost everyone agrees that her recipes work well.) The thing that makes me most suspicious of her is her manicure. I've known lots of chefs in my day, and none has had a manicure as nice as hers! For the record, check out her butternut squash lasagna recipe on the FoodTV website! It's amazing.

I love the Barefoot Contessa and I really like her cookbooks 'cause they're like food porn. I can live without the silly elements of her show--the driving around in the BMW, the trips to the market--but she does a good show that has simple entertaining and great cooking ideas.

There are only two I despise. Rachael Ray and that goddamned hideous horrible wench "Sandra Lee" from "Semi Home-Made with Sandra Lee"! It's NOT a cooking show when you make cake from a box! It's not a cooking show when you add vanilla to cool whip and put it on a yule log! Compared to Sandra Lee, Rachael is a saint.


^^^^^^SATAN^^^^^^

[Stinky The Clown]

9. LMAO

I never saw Sandra Lee. She on FoodTV? But from your post I have to believe I won't like her one damn bit!

Thanks for the heads up!

[tishaLA]

10. Yes, she's on Food Network!

and when she did the bouche de noel, she pulled out something that looked like a giant ho-ho and covered it in Cool Whip with added vanilla extract! Then she sprinkled powered chocolate over it. In other words, she made a bouche de noel, except in its photographic negative! How HOW HOW did that woman end up on Food Network?! Oh and she does "tablescapes" every week that would make your head pop off if you stared at them long enough. She's what Martha Stewart would be if she had no imagination, no sense, and an IQ of 70.

[Lugnut]

11. Oh! The big head!

My daughter thinks she looks like a Bratz doll. Her head is way too big for the rest of her. I've successfully tried one or two of her recipes.

I like "Good Eats". Alton Brown is very funny but I usually learn something from him. I'm addicted to Paula Deen. I could never follow a diet consisting of only her food or my size would double. Rachel Ray is nerve wracking but her recipes are doable for me anyway.

I watch more HGTV than Food Network but it sure beats MSM.

[grasswire]

12. here's who I miss

David Rosengarten. He was a superb teacher, and a clever wit. And his pecan pie recipe makes the best I've ever had.

And Ming. If you, HTS, could watch his whole series, you'd probably fill in that missing Asian cuisine you talk about. Me, too. I don't know why he left the network.

I'm glad to see that Bobby Flay's role is diminishing. Agh! His early shows with Jackie whatserface were horrible. And that nasty BBQ show he had with the guy in the overalls! Gah!

[Lugnut]

13. I was hooked on

Biba Caggiano. Her shows were on TLC or Discovery back in the early to mid 90s. I had a couple of her cookbooks and made quite a few of her recipes. I really miss her.

[madinmaryland]

18. Ahh, David Rosengarten,

pretentious ass, but had some great recipes. I was him live in the Winter Garden of the World Financial Center a few years and he was quite entertaining.

[Rhiannon12866]

42. I remember him!

Didn't he have a show with Mayor Giuliani's wife? He was never my favorite, probably because he WAS pretentious, but I remember one show where he had his two little girls on with him, and he was so wonderful with them, it totally changed my opinion of the man. You met him? I'll bet he was entertaining!:D

[madinmaryland]

49. Yes he did have a show with Giuliani's ex-wife

Donna Hanover. It was called Food Today.



For more on him see this:

http://www.veal.org/Content/ChefDavidR.aspx

[housewolf]

50. Pecan Pie recipe?

I went to Foodtv.com to try to find David Rosengarten's Pecan Pie that you recommended so highly. I got 27 hits on "pecan pie" but none with his name on it. By any chance, do you have the recipe? Will you share it?

Thanks...

[DrDan]

14. "Plus, she claims the title of 'chef'. "

she attended Le Cordon Bleu.

She worked at Puck's Spago and others.

Sounds to me like she is entitled to call herself a "chef".

I like her show. I find her recipes to be quite authentic and a bit different from other TV chef's offerings.

I agree with you - I think it is based on personal prejudice.

[eleny]

15. Sure it's personal!

You either click with people, tv or otherwise, or not.

[DrDan]

16. I agree

but to state that she doesn't deserve the title of "chef" simply because one does not "click" with her is a bit over the top - imho

[eleny]

17. The "chef" issue is another part of ths

Given "Hubs" culinary background, I'll choose to defer to his judgement. It does seem to me, even with my limited knowledge on this, that "chef" is handed out more readily these days.

[Stinky The Clown]

20. It isn't about "clicking', actually

It is about real skills and real time on the job in a real job.

Warning ...... serious tone

This is the qualifications page of the American Culinary Federation.

http://www.acfchefs.org/certify/crtlvl.html

In my opinion, weighing her Food TeeVee resume against the quals, she is barely deserving of the title of chef, and may well not qualify. At best, she would appear to qualify as the lowest level of chef.

Since you challenged my logic (and that is certainly a fair thing to do) in saying what I said, please allow me to give some of my own background. I am a graduate of the Culinary Institute of America (same place as the now-departing White House Chef, Walter Scheib, got his training). I have several other industry-specific degrees. I've been in the restaurant biz since 1970, a working consultant (restaurant designer) since 1980, have received many awards and hold the honor of DFS (Doctor of Foodservice) awarded in 1999, and a professional Fellows position awarded just this past September. My operational experience includes stints in private catering, institutional catering, inflight catering, tablecloth resaturants, and a position doing recipe development and quality control for a national firm. In all that time, and with all that experience, I do not claim to be a chef ... although I could probably qualify.

I now cook just because I enjoy it ..... and I love to eat.

I think my views of her are based on logic, reason, and a deep and long involvement in this particular industry.

But they are just that ..... my views. I don't know her and I don't know the details on her resume. But I **do** know the title of "Chef" is one to be earned, not one to be claimed - as, sadly, is so often done. And if one is not ACF certified, all one has done, really, is to claim it. I wouldn't fly with anyone who only **claimed** to be pilot.

I know this post may sound harsh. It is not meant to be such and I am truly sorry if it comes off that way. While not intended as harsh, it was intended as serious.

Serious tone off

Now back to the lighthearted fun that this group is ..... :hi:

[Shakespeare]

21. I don't think it's harsh at all.

And this was a topic of contention with one poster on DU about a year ago, something of which you're probably already aware.

I think that distinction about the title is important, and it's thrown around far too lightly, mostly by those who don't fully understand exactly what is required for one to earn the title of chef.

I prefer more precision than that, so I'm always happy to see the specifications spelled out in detail--it's educational!

:-)

[Neecy]

23. speaking of qualifications....

Food Network seems to have *no* requirements for culinary experience in order to have a show.

I did a random search on Google for Paula Deen, and wow...interesting story.

1. She has no formal training whatsoever as a chef.

2. On her Food Network bio, the following:

Living with agoraphobia for twenty years and a crumbling marraige, Paula was left with two growing sons and no source of income. As a girl reared in the deep South, Southern cooking was in her heritage and the kitchen became her only hope. With only two hundred dollars and her sons, Paula launched a home-based lunch delivery service called The Bag Lady in June 1989. The business model was simple: She made the sandwiches and her sons went out and sold them.

Later in the bio, it says that she sent her boys out selling tuna sandwiches wrapped in Saran wrap. I guess they had to buy the tuna and Saran wrap too, since she couldn't leave the house!

If I'm going to watch a cooking show, I'd like to see someone who's formally trained and can actually teach me something. Deen's show is totally worthless (and all of her food looks completely nasty).

[Stinky The Clown]

24. Its Show Biz

Finding an engaging star is in itself difficult - but also the main qualification. Finding one who is at least not a total klutz in the kitchen adds an additional layer of difficulty. Finding one who is skilled as a culinarian ups the level of difficulty. Finding one who is an actual chef gets exceedingly difficult. Fortunately, they all have skilled staff to back them up.

On the flip side, there are some on there who really are both skilled and educated.

[DrDan]

25. this is somewhat confusing to me

I just do not see why qualifications are necessary for a cooking show.

I am not saying the person does not need to know how to cook, but what difference does (1) a lack of formal training or (2)whether the title "chef" has been adequately earned actually make.

I watch these shows (and I watch quite a few of them) to learn something new that I can apply to our meals. I also watch for a bit of entertainment (I draw the line at Emeril, however).

If I can come away from each half-hour with a new recipe, a new technique, or a new bit of knowledge about a particular food, then the time has been worth it. If I am entertained as well, then all the better.

If the person claims to be a chef but has not garnered all the necessary prerequisites as outlined by a particular culinary body, then should I discount the learning? or the entertainment value? If a pseudo-accountant offers a valid piece of tax advice, does it make the advice less worthy? In my humble opinion, it does not.

If one is offended (and everyone on this site has a legitimate right to be) by one's use of the title "chef", then why watch the show. Isn't life a bit too short to be upset by things like this? I hardly think Sean Insanity or Neil Boob or Bill O'Whining qualify as journalists - either through formal academic training or through the road-of-hard-knocks. But I am not one bit upset that they call themselves journalists - they are just major league a**-h***s and not worthy of wasting my time.

Do you attend movies that star only formally trained actors who have spent a specified amount of time in training? Do you listen to music performed by only formally trained musicians who have studied their genre for a minimum number of years?

Flame away.

[eleny]

26. "If one is offended...then why watch the show"

You're right. And to clarify - I don't watch her programs. This thread is where I shared my reasons. Like you, I don't watch what I don't like. But I do watch long enough to develop my opinion.

[The empressof all]

27. Re: Chef title

I believe the hostility arises among those who have legitimately earned the "title" having it usurped by those who haven't. It would very much be like an individual with a Ph.D from a diploma mill claiming they have the same qualifications as a Ph.D in the same subject from a legitimate accredited university. It doesn't mean that the diploma mill Ph.D has nothing to teach through life learning or can't be entertaining it's a matter of honesty in using a legitimate professional designation.

[Stinky The Clown]

28. BINGO!!!!!!

Well said!

Case closed!

[DrDan]

29. but these are television shows

Sara Moulton - one of my facorites - begins each show claiming the title "executive chef". I believe that means she supervises other chefs (although I certainly could be way off base in this definition).

Why would I care, as I watch her show, if she supervises anyone? I am interested in her "cooking" abilities, not her supervisory abilities.

Should this upset me? I don't think so. I really don't care.

[DrDan]

30. well,

"a matter of honesty in using a legitimate professional designation."

if you added "in a related professional environment", I would agree.

It would not be appropriate for a Ph.D. to use the title "Doctor" in a medical environment - however, in an academic environment, it would be totally appropriate.

These are TV shows.

[The empressof all]

31. Well.....actually

It would be totally appropriate for a Ph.D in Psychology or Social Work to use the title Doctor in a medical environment. I'm sure there are also many Ph. D level Microbiologists, nurses and Pharmacists also use that title in hospitals on a daily basis.

Anyway, I digress...

Yes it really is just TV but some folks take their food very seriously and when someone has devoted thousands of dollars, years of schooling and training to earn a title it does get annoying to see it usurped.

I don't have the impression that anyone here is saying that chef credentials make one a better TV Cooking Show host/hostess. And again it is a matter of what one as an individual chooses to watch. I don't think Guida or what ever her name is needs to worry that the "Chef" Police are going to come knocking on her door.

[eleny]

32. Then why do they use the titles if they don't mean anything?

[NMDemDist2]

33. my mother was a nurse and she worked hard for her "cap"

it used to burn her up to see saucy little nurse's caps on everything from fast food workers to maids in TV ads

[eleny]

34. Gee, and now they don't wear them

It's nice that they can wear their slacks and be more comfortable. But I remember the way it used to be. They had an authority about them back way back when.

[Mandate My Ass]

19. Once again I'm with ya, H2S

I can't really add anything to what you said but I find the same things annoying about her and the show that you stated. And, yes, Emeril should just disappear. He thinks he's a rock star and his recipes are way too fussy for my taste. His recipes on the FoodTV web site are always the longest and with the most ingredients -- it reminds me of an extension of his ego. Look at me!! I can cook with all this stuff!!

THe show I really miss is "Ready, Set, Cook" but even that got out of hand by the time they cancelled it. It was based on a great, low-key Brit TV series called "Ready, Steady, Cook." I didn't like the American rip-off as much when Sissy Biggers took over but I loved the concept. My son and I used to watch it together and he said he was going to bring me some surprise ingredients one day and see what I could whip up. I'm still waiting.

[NMDemDist2]

22. ready set cook? never saw the show, but sounds like my life story

as I stand in front of the cupboards or freezer with a growly tummy LOL

[Rhiannon12866]

41. I liked that show, as well!

But my ultimate favorite was "Door Knock Dinners!" I kept hoping that Gordon Elliot would show up at my door!:D

[Rhiannon12866]

35. I tried her marinara recipe and it came out well, though I would

reduce the carrot ratio. I didn't like her, initially, but I'm warming up to her. And I agree that she does have a big head, LOL! But we should judge her on her recipes and not her appearance. I've liked her recipes, that I tried.:shrug:

And I understand your frustration with the news networks. I turn to The Food Network, as well, just to calm down.:-(

[Lavender Brown]

36. I'm in the minority... I like her

Her recipes are so simple you don't even have to write them down if you want to try them later... and since I'm not the best in the kitchen, it works for me.

And is it just me, or does she look a LOT like Liesel from "The Sound of Music"? :shrug:

[Stinky The Clown]

37. Oh, her recipes are fine. I never said they weren't

But that may be (is?) because of the show's staff. No, her recipes are good, and they really do portray an Italian sensibility. Simple, fresh, simply prepared.

[DrDan]

38. "But that may be (is?) because of the show's staff"

Isn't that true with all television "chefs"?

[Stinky The Clown]

39. I have no idea

I do know, however, that they all have staff that are quite skilled and do all the heavy lifting. The host is the host. That said, some hosts are obviously more skilled than others. My sense is that a guy like Ming Tsai has an enormous amount of influence on what happens on the show. I'd guess Sara Moulton, Wolfgang Puck, Mario, and others would also have such influence. Watching Giada, however, I don't get that same sense. At all.

As far as staff is concerned ..... just as an example ..... when they make something on a 30 minute show and it needs two hours in an oven ...... and they say something corny like "through the magic of television, we have .... " and pull a done pan of it out of the other oven, that would likely be the work of staff.

So is all the mise en place.

[Rhiannon12866]

40. I'm sure it is. Emeril is always talking about his staff

And dragging them out in front of the camera. I don't know if anybody caught his short-lived, unlamented sitcom, but it was all about the behind-the-scenes work of his staff. The show was terrible, but Emeril, himself, was pretty good! He was the only thing I could stand about the show, and I'm not a big fan of any of his shows on The Food Network.:shrug:

[calico1]

43. I like her too.

And her smile and mannerisms do not bother me at all. I am much more annoyed by Rachel Ray who imo tries too hard to be cool and "cute."

To each his own!

[Shakespeare]

45. Rachel Ray is the Katie Couric of Food TV.

And I don't mean that in a nice way. ;-)

My fave is Alton Brown--aside from Julia Child year ago, I can't think of any show where I've learned as much as I do from his. And he's funny!

[calico1]

46. I love Alton Brown too.

Quirky and funny, but he is a wealth of knowledge! Do you have any of his books?

[Sentath]

47. :evil: You need to watch some "Semi-Homemade Cooking"

Really

http://forums.televisionwithoutpity.com/index.php?showforum=743

On edit I see that someone has beaten me to it.

Good Work ( :

[eleny]

51. I couldn't find it

I saw the semi homemade creativity. and there's a thread on sandra lee. but no "semi homemade cooking". help! thanks.

[tishaLA]

53. eleny, that whole section of TWoP snarks on

that damned miserable no count wench Sandra Lee and her stupid ass show. You can read by episode (Italian, Take In/Take Out, French Foods, etc) or by annoying Sandra Lee-ism ("My Buddah, She's Faux" has all the stupid things she says, for example). Do not drink anything when you're reading those threads or it WILL end up on your moniter.

[LiberalinNC]

54. I have to agree

First, she's so freakin' skinny, anyone who ate that much pasta would never be that skinny! Second, the way she speaks, makes my skin crawl - she tries to "stress the correct pronunciation" of every Italian word. Oh and she seems so phony!

[Shakespeare]

55. That reminds me--anybody watch Karen McNeill's wine & food show on PBS?

First, let me say that I LOVE her book "The Wine Bible." Awesome book.

However, there is just something WRONG about seeing an obviously anorexic woman doing a food show.

My husband and I watch the show together every week, and have the most fun trying to tell when she's absolutely sauced, which happens on a fair number of her shows. The first time we saw her show, she was in Oregon at pinot noir festival, and was clearly inebriated (it was hilarious). She had a HUGE wineglass about 1/4 filled with pinot, and kept gesturing grandly with the glass, just BARELY avoiding sloshing it all over herself. About three minutes into the show, I turned to my husband and said, "she's DRUNK!" He said "I was just about to say the same thing!" Fun show, and even more fun when she's had a little too much wine.

[LiberalinNC]

56. I think I'll have to catch that one!

Never heard of the show, but I'll have to look for it. Thanks for the tip!

[hobbit709]

57. The ones I used to watch

was Justin Wilson and Two Fat Ladies