DiningBuzz! - Anthony Bourdain vs. Paula Deen

Last year Anthony Bourdain without provocation singled out Paula Deen. He has also dogged Rachel Ray

Last summer Bourdain called Deen the "most dangerous person to America" who's "proud of the fact that her food is bad for you. In fact Bourdain tangled with several chefs in the TV Guide article.
http://www.tvguide.com/News/Anthony-Bourdains-Celebrity-1036482.aspx

His venom was saved for Paula though, he continues on in the article to say "If I were on at seven at night and loved by millions of people at every age, I would think twice before telling an already obese nation that it's OK to eat food that is killing us. Plus, her food sucks."

Anthony is known for being a jerk towards people but he was pretty dead on about Paula it seems.

Paula has a great opportunity to turn this in her favor, she has known she had diabetes for 3 years and still she cooked ooey gooey butter cake with gallons of sweet tea to wash it down online. She hasn't taken that opportunity in my opinion, she looks the same size now that she was before the diagnosis and up until she signed that drug endorsement she was on TV cooking that crap of hers. She could have started moving her recipes and cooking techniques towards healthier but she hasn't. Instead she goes on the Today show and gets defensive and preaches moderation, Paula Deen and the word moderation just don't belong in the same sentence IMHO.

Then Anthony sends up the Twitter message saying he is thinking about going into the leg breaking business so he can profitably sell crutches later. Point taken Mr. Bourdain, point taken.

I don't know much about the actual incident, but Bourdain can be relied on to:
- Be passionate about good food. I love his instincts
- Be aggressive and primal. It's just the way he is

Having had a quick look at Paula's website, her recipes look pretty unpleasant on the whole..

Bourdain may lack tact and is utterly undiplomatic, but it's pretty hard to argue with the substance of his critique of Paula Deen, especially now that we know that she concealed a diagnosis of Type 2 Diabetes from her viewers for nearly 3 years until she could work it into an endorsement deal.

That is why I like Jamie Oliver. He also tries passionately to be healthy for America's kids .

Isn't it implicitly hypocritical for a gourmet chef to criticize for perceived unhealthiness? I mean seriously, is everything served at Brasserie Les Halles nice and healthy?

I've always liked his No Reservations show, but his recent comments on Deen are making me rethink that. People can eat Chicken McNuggets, "ooey gooey butter cake with gallons of sweet tea", or anything else Bourdain rabidly lashes out at without getting diabetes or even being particularly unhealthy.

I side 100% with Bourdain on this and a lot of his comments. Paula Deen's show is broadcast at very potent times and appeals to a larger mass (no pun intended) of what some Americans have come to serve their families on a regular basis.

I was never a big fan, but felt that keeping her diabetes a secret this long is a swindling of her fans, publishers, cookbook owners, etc. - anyone who makes a breakfast, lunch, dinner, or $$ off of her name prior to announcement. It's no secret what kind of food she cooks and promotes, and whoever knew about her condition purposely kept it quiet to keep sales up.

I have no patience for someone criticizing Paula Deen, or anyone else, for making "unhealthy" food, or for telling me what to eat. Mind your own business, I am an adult. There are dozens of cooking shows in the U.S.; each one has its own niche. And we can choose to watch or not. That's what makes America great.

I also have no patience for those who say that she somehow has a responsibility, due to her popularity, or the demographics of her audience, or the time she is on, or whatever, to lecture her audience to eat tempeh and soybeans. This is the type of totalitarian thinking that contradicts principles of free will and free markets.

That said, I am not a big fan of Deen's on-air personality nor her recipes, though I certainly enjoy that type of food sometimes.

I have no patience for someone criticizing Paula Deen, or anyone else, for making "unhealthy" food, or for telling me what to eat. Mind your own business, I am an adult. There are dozens of cooking shows in the U.S.; each one has its own niche. And we can choose to watch or not. That's what makes America great.

I also have no patience for those who say that she somehow has a responsibility, due to her popularity, or the demographics of her audience, or the time she is on, or whatever, to lecture her audience to eat tempeh and soybeans. This is the type of totalitarian thinking that contradicts principles of free will and free markets.

That said, I am not a big fan of Deen's on-air personality nor her recipes, though I certainly enjoy that type of food sometimes.
I agree. I find her to be extremely annoying.

I have no patience for someone criticizing Paula Deen, or anyone else, for making "unhealthy" food, or for telling me what to eat. Mind your own business, I am an adult. There are dozens of cooking shows in the U.S.; each one has its own niche. And we can choose to watch or not. That's what makes America great.


Sure, but just as you can choose which ones to watch, surely they can bicker amongst themselves as to who sucks?

Your argument reminded me of the "this is a free country, nobody should criticise what I do" kind of argument you get in the US every now and then.

That is why I like Jamie Oliver. He also tries passionately to be healthy for America's kids .

Jamie Oliver is perhaps the most annoying thing on TV since the first series of Big Brother, but I do have serious respect for what he's done on nutrition, particularly amongst the poorer parts of society.

Then Anthony sends up the Twitter message saying he is thinking about going into the leg breaking business so he can profitably sell crutches later. Point taken Mr. Bourdain, point taken.

This is a great point. I love Bourdain.

There are dozens of cooking shows in the U.S.; each one has its own niche.

But this is a very valid point also. Her niche is the fatty southern cooking. If she switched to healthy she'd probably be instantly off the air because as someone else pointed out Jamie Oliver already has that niche covered. You have to think of it in the Food Network's terms.

I side 100% with Bourdain on this and a lot of his comments. Paula Deen's show is broadcast at very potent times and appeals to a larger mass (no pun intended) of what some Americans have come to serve their families on a regular basis.

I was never a big fan, but felt that keeping her diabetes a secret this long is a swindling of her fans, publishers, cookbook owners, etc. - anyone who makes a breakfast, lunch, dinner, or $$ off of her name prior to announcement. It's no secret what kind of food she cooks and promotes, and whoever knew about her condition purposely kept it quiet to keep sales up.

I think Paula's strategy is all about putting and keeping dollars in her pocket. I am sure she can reinvent herself but unless she gets a handle on her hand to her mouth and show visible proof that she is improving her health I do not see how Paula can effectively be a role model or spokesperson for diabetes. When someone says Oprah Winfrey is endorsing blah blah blah diet I ask them why would you take diet advise from her? Oprah has yo-yoed for years and is heavy still. For me to take someone seriously in the role model department they need to be living what they say.

I think Paula's strategy is all about putting and keeping dollars in her pocket.

Post-amputation care is expensive, you know.

If she was under contract for a time period to continue making a Fa Tass lard-laden program, well, that part, I can understand. The drug endorsement is more than suspect, however.

Finally, she could have used this as an opportunity in a constructive manner.
(1) Portion control - yes, you can still eat this vat-o-fat from time to time, but this is the portion size that will keep you in check.
(2) Alternative ingredients - Your xxxxx will taste 90% as good as the original, with half the fat, and much lower on the glycemic index (ok, her audience doesn't understand that term) by these few simple substitutions.

"You can continue to eat like a swine and everything will be fine if you take this simple little pill I'm hawking" is all wrong, wrong, wrong.

How does one eat a "double bacon cheeseburger with Krispy Kreme glazed doughnuts as the bread" in moderation?

I am sorry -- Paula Deen is the exact thing that is wrong with Americans' eating habits. Now she is going to make millions endorsing a diabetes drug.

So, basically she said that it is ok to eat like sh*t and then pop some pills to make yourself better (but she is the only one who will make millions -- the rest will be a drain on the medical system).

Bourdain is completely right in his comments about her.

You [redacted] will have to take my fork at gunpoint from my dieing hand, before you will prevent me from my yearly Paula Dean New Years brunch of warm Krispe Kreame Bread Pudding, made with day old Krispe Kreams, Sweeten Condensed milk, bourbon, Fruit Cocktail, Raisins and Powdered Sugar glaze. Pure heaven on a fork. Cook until bubbly. A little sweet though, so I cut it with some Blue Bell Mexican Vanilla Ice Cream on the side.

A pox on both of them: the-overly-impressed-with-himself Bourdain and the gratingly-false-down-homey Dean. Could we go back to actual cooking shows and ditch the "food reality shows" and celebrity food travel shows?

I'd rather watch reruns of the wonderful Julia Child or early Alton Brown.

Isn't it implicitly hypocritical for a gourmet chef to criticize for perceived unhealthiness? I mean seriously, is everything served at Brasserie Les Halles nice and healthy?

I've always liked his No Reservations show, but his recent comments on Deen are making me rethink that. People can eat Chicken McNuggets, "ooey gooey butter cake with gallons of sweet tea", or anything else Bourdain rabidly lashes out at without getting diabetes or even being particularly unhealthy.

JMHO, but I agree with this. Folks who live in glass houses, shouldn't throw stones:

http://leshalles.net/brasserie/menus-wines

Let me get this straight...a man who, on his show, gorges himself on local cuisine, drinks like a fish, and chain smokes is lecturing someone else for being less than healthy on her show? Pot, kettle, and all that...

The truth is, there's a McDonald's on every corner and whether you choose to eat there once a year, 15 times a week, or never is completely your choice and McDonald's shouldn't be held accountable for your health problems. It's no secret that their food is crap and it's your choice if you want to eat it so much of it that it makes you sick. Same with Paula's recipes. Anyone can choose how many of her meals to cook and how often. Cooking Southern food is her thing and if someone is stupid enough to not realize constantly eating foods laden with fat and sugar could cause diabetes then it's no one's fault but theirs.

And are we supposed to believe that Mr. Bourdain has never had butter or sugar in any of his kitchens? I like his show (and his caustic wit) but these comments about Paula (and other chefs) make him seem like a bitter old man. At least Paula seems happy.

You guys do know that it's all for show, right?

Let me get this straight...a man who, on his show, gorges himself on local cuisine, drinks like a fish, and chain smokes is lecturing someone else for being less than healthy on her show? Pot, kettle, and all that...



^ This.

I love his show, but seriously, he's always half in the bag. I believe he quit smoking after his daughter was born, but we have years of episodes with him with a drink in one hand, smoke in the other, and admissions that he spent a good chunk of his life with powder up his nose. And some of the stuff he eats isn't so healthy either. I distinctly remember him on a Prague episode, staggering out of some bar to eat what was basically a thick slab of melted cheese on bread with a huge glob of mayo.

That being said, I too think that the whole hiding your diabetes til you got an endorsement deal situation is skeevy.

But Paula has always claimed that her fat laden recipes were for special occasions and not for everyday consumption. I've made her recipes before, and will do so again. They're indulgences. It's not Paula's problem if people can't figure that out on their own.

You [redacted] will have to take my fork at gunpoint from my dieing hand, before you will prevent me from my yearly Paula Dean New Years brunch of warm Krispe Kreame Bread Pudding, made with day old Krispe Kreams, Sweeten Condensed milk, bourbon, Fruit Cocktail, Raisins and Powdered Sugar glaze. Pure heaven on a fork. Cook until bubbly. A little sweet though, so I cut it with some Blue Bell Mexican Vanilla Ice Cream on the side.
(bolding for emphasis added)

I suspect that this will be sooner, rather than later

A pox on both of them: the-overly-impressed-with-himself Bourdain and the gratingly-false-down-homey Dean. Could we go back to actual cooking shows and ditch the "food reality shows" and celebrity food travel shows?

I'd rather watch reruns of the wonderful Julia Child or early Alton Brown.

You guys do know that it's all for show, right?

It's all entertainment and PR for show renewal = $$$$.

Food network is now all about food related entertainment.

How about Andrew Zimmer for pushing more bugs?

Food network is now all about food related entertainment.

True. It reminds me of when MTV forgot they were a music channel and became all reality TV. Now it's all about cooking competition shows on FN. Thankfully they've moved the bulk of their actual cooking shows to The Cooking Channel.

Anthony Bourdain seems to have a particular disdain for cooks that pretend to be chefs, use box mixes and have a gratingly fake TV-persona. First Sandra Lee, then Rachel Ray and now Paula Deen - see a pattern here?

True. It reminds me of when MTV forgot they were a music channel and became all reality TV. Now it's all about cooking competition shows on FN. Thankfully they've moved the bulk of their actual cooking shows to The Cooking Channel.

Yup, separate the education from entertainment.

Anthony Bourdain seems to have a particular disdain for cooks that pretend to be chefs, use box mixes and have a gratingly fake TV-persona. First Sandra Lee, then Rachel Ray and now Paula Deen - see a pattern here?

What were you expecting from a CIA grad's attitude towards cooks without formal training.

Anthony Bourdain seems to have a particular disdain for cooks that pretend to be chefs, use box mixes and have a gratingly fake TV-persona. First Sandra Lee, then Rachel Ray and now Paula Deen - see a pattern here?

Rachael has gone out of her way to make sure people know she's not a chef. I've heard her say it at least 10 times, including when she competed on Iron Chef. She mostly cooks from scratch except when the confines of her show (30 Minute Meals) makes it impossible to do so. I'm someone who relishes spending all day cooking and am not looking for short cuts but for the busy mom of three her recipes have proved invaluable to get fresh, healthy meals on the table quickly.

Paula has never claimed to be a chef. She's just a Southern cook. She may be annoying but her TV personality isn't fake. Cameron Crowe put her in one of his movies as a motherly Southern cook type because she was basically playing herself.

I have nothing good to say about Sandra except that of course she uses box mixes being that her show's called "Semi-Homemade". Believe it or not, there is a niche for her kind of cooking otherwise she would have been pulled ages ago.

But, you're right, I suspect that Bourdain is critical of these people more because their personalities annoy him than anything else.

Looks like there is more bad news for Paula, it looks like her publicist quit back in December because she didn't agree with the diabetes deal and how Paula intended to roll it out. I have wondered about this disaster of an announcement on why her team with three years to deal with it didn't do a better job. I guess it is further complicated by the information now that she possibly has high blood pressure, no big surprise there. I guess her $6 million for promoting Victoza will console her while the worm turns.

I miss Emeril Legarce "kicking it up a notch" but two of his favorite ingredients were - butter and pork fat. Not healthy, but darn good tasting.;)

Anthony Bourdain seems to have a particular disdain for cooks that pretend to be chefs, use box mixes and have a gratingly fake TV-persona. First Sandra Lee, then Rachel Ray and now Paula Deen - see a pattern here?

Following Bourdain for many years now, and reading some of his earlier books when they first came out, I agree 100% with your comment. Now, for my own rant:

Bourdain came from a time when food network(s) (NOTE: Bourdain is on the Travel Channel now, hence the pluralism) barely existed in any capacity and you had to work your butt off to become a good cook, which over time would lead into you becoming a chef (a cook can be taught, a chef is/was earned). However now, the term 'chef' is thrown around so loosely that I could see how someone who had to work so hard to earn his keep is upset with how polluted this once-revered industry has become. Rachel Ray may not think of herself as a chef, but a large percentage of a certain demographic would, and I could see how Bourdain gets quite a bit of exposure to this same demographic. However, if you want to use the successful restaurant to continue to open more and catapult your career, don't be upset when your type of diner begins to change. Especially in NYC.

How about Andrew Zimmer for pushing more bugs?

roughage is good for you.

As a former chef and current gourmand, I LOVE Bourdain, and pretty much despise Paula Deen (except for the fact, that like most TV cooks, she at least causes people to think about eating something that's not out of a box or Burger King). Her voice doesn't help.

As for the recent spat... how can you NOT agree with Bordain? Deen's actions are borderline criminal, and the company she's endorsing, (Novo Nordisk) should think twice about associating with her after this incident.

And being the shallow person I am, at least Rachel Raey is eye candy.

As a former chef and current gourmand, I LOVE Bourdain, and pretty much despise Paula Deen (except for the fact, that like most TV cooks, she at least causes people to think about eating something that's not out of a box or Burger King). Her voice doesn't help.

As for the recent spat... how can you NOT agree with Bordain? Deen's actions are borderline criminal, and the company she's endorsing, (Novo Nordisk) should think twice about associating with her after this incident.

I completely agree, Andrew Zimmer also came out against Paula last year and has now criticized her for keeping it secret for 3 years.

And being the shallow person I am, at least Rachel Raey is eye candy.

from one of today's best comedians http://comedians.jokes.com/ralphie-may/videos/ralphie-may---rachael-ray

http://www.watt-up.com/j_gallery/Rachael_Ray/Rachael_Ray.html

Excellent thanks for the links -very funny -especially the bit about white chocolate

As a former chef and current gourmand, I LOVE Bourdain, and pretty much despise Paula Deen (except for the fact, that like most TV cooks, she at least causes people to think about eating something that's not out of a box or Burger King). Her voice doesn't help.

As for the recent spat... how can you NOT agree with Bordain? Deen's actions are borderline criminal, and the company she's endorsing, (Novo Nordisk) should think twice about associating with her after this incident.

Couple of things on both sides:

*Bourdain is an addict for other items outside of food, but he is still ready to be the heel on other cooks turned celebs while he no longer cooks or places his money in restaurants since he knows they are not great investments. He is no better than anyone else, even crappy Rocco.

*Paula's disclosure is really not any of our business, as any addiction from any chef/athlete/entertainer. They will cause their own downfall due to their actions. With Paula, I dislike how she and her brand was able to use her son as a "low cal" host for a new show and personal trainers took the cash to gain exposure. But for the shows, dislike Gordon Elliott since he produces and pitches most of them.

* Wasn't there an old American saying, "Never trust a skinny cook"? The skinniset persons on US tv are Giada and Sandra Lee, right? Out of the two, I wouldonly trust Giada since he has classical training.


*As for Alton Brown, he lost weight be cutting out dairy, but he first used food scientist, Shirley Corriher, who wrote the book "Cookwise" about food science then dropped her like an iron skillet full of Crisco.

* Wasn't there an old American saying, "Never trust a skinny cook"? The skinniset persons on US tv are Giada and Sandra Lee, right? Out of the two, I wouldonly trust Giada since he has classical training.


Delicious..food.

* Wasn't there an old American saying, "Never trust a skinny cook"? The skinniset persons on US tv are Giada and Sandra Lee, right? Out of the two, I wouldonly trust Giada since he has classical training.



I too trust Giada, because of her, uhm, classical training. Yes, I thrust her very much. :p

http://24.media.tumblr.com/tumblr_liwgvcoeIg1qi1snoo1_500.jpg

I too trust Giada, because of her, uhm, classical training. Yes, I thrust her very much. :p

http://24.media.tumblr.com/tumblr_liwgvcoeIg1qi1snoo1_500.jpg

In the words of Michael Palin: "she has large.....tracts of land"

In the words of Michael Palin: "she has large.....tracts of land"Not just large - huge!

I like Bourdain and his shows, but the "frat boy" lifestyle is kind of getting pathetic, mostly on his new show, The Layover. Calling out Dean for unhealthy food isn't much worse than someone to call him out on his drinking and eating habits. (He doesn't exactly have the best dietary habits either.)

I don't think there's anything wrong with occasionally popping over to a festival and eating stuff you don't normally eat. Come on, you have to have some fun in your life. However, for Paula Deen to cover up her diabetes for three years speaks volumes. Growing up we always had Fritos or some kind of treat in our lunchboxes and we never had an obesity issue in this country. Now we do. Our healthcare system is going to be in serious trouble taking care of people and their obesity issues. People need to quit eating a bag of chips every day or whatever their guilty pleasure is and take some control of their lives!

From a pure PR standpoint, Bourdain is a genius. Or at least his publicist is. While some are turned off by his foul mouth and rebel without a cause style, millions love it. He's built an empire around it. He has found a gimmick and a niche that work to his advantage in his industry. Beats being a line cook at 54 years old. That's a killer job. I'll take flying around the globe, staying in nice hotels, and eating most of the food he eats anytime... save the Warthog anus. I'll leave that to Zimmern. But I find him entertaining. I've read a few of his books and enjoyed them. And I learned a little bit about his industry.

Dean, to many, is a lovable mom with an over the top southern bell and "Shucks Y'all" style that is also a clever niche. It works.

Both are entertaining in their own way. I would not mind owning their franchises. ;)

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I think Paula's strategy is all about putting and keeping dollars in her pocket.

Post-amputation care is expensive, you know.

If she was under contract for a time period to continue making a Fa Tass lard-laden program, well, that part, I can understand. The drug endorsement is more than suspect, however.

Finally, she could have used this as an opportunity in a constructive manner.
(1) Portion control - yes, you can still eat this vat-o-fat from time to time, but this is the portion size that will keep you in check.
(2) Alternative ingredients - Your xxxxx will taste 90% as good as the original, with half the fat, and much lower on the glycemic index (ok, her audience doesn't understand that term) by these few simple substitutions.

"You can continue to eat like a swine and everything will be fine if you take this simple little pill I'm hawking" is all wrong, wrong, wrong.

I think one of her sons has/will soon have a show where the cook healthier versions of her recipes.

And darn near every cook blows up in weight due to what they serve. Yummo is one example, but Tyler Florence really packed on the pounds as well

Paula Deen's never pretended her food is healthy. Bourdain, on the other hand, should be ashamed of himself for exploiting Deen's illness so that he can get more personal publicity.

Paula Deen's never pretended her food is healthy. Bourdain, on the other hand, should be ashamed of himself for exploiting Deen's illness so that he can get more personal publicity.

Bourdain made 1 veiled twitter comment (that I know of )... and its not anymore out of line than things he's said about her before she got ill.

Its the media who've taken those 140 characters and made a gigantic deal of them.

The only one exploiting Deen's illness is Deen.

Bourdain has never been shy about admitting that he's a former junkie.

Contrast that with Deen's multi-year cover-up of her diabetes and high blood pressure. I think he's got grounds to call her out.

Bourdain has never been shy about admitting that he's a former junkie.

Contrast that with Deen's multi-year cover-up of her diabetes and high blood pressure. I think he's got grounds to call her out.

^

You have diabetes.
I can has a cheezburger?

http://www.dailymail.co.uk/tvshowbiz/article-2092746/Paula-Deen-caught-chomping-cheeseburger-despite-revealing-Type-2-diabetes.html?ito=feeds-newsxml

Paula Deen, this week having a cheeseburger and fries on a cruise ship. Great representative for a diabetes drug.


:td:

Contrast that with Deen's multi-year cover-up of her diabetes and high blood pressure. I think he's got grounds to call her out.

Did anyone ever ask her about this prior to her revealing her condition? Again, she's never said her food was healthy. His own past issues aren't relevant, to the extent that I actually don't know why you mention them. I know Paula Deen-bashing is the fun new activity, but one more time: Paula Deen has never claimed to be promoting healthy eating. If people really have been deluding themselves that her recipes are healthy, then they need to be educating themselves, not vilifying someone else.

Contrast that with Deen's multi-year cover-up of her diabetes and high blood pressure. I think he's got grounds to call her out.

Multi-year cover-up? What does that mean -- is she obligated to announce her illness on her show? Or run disclaimers along with her recipes?

I agree that it's unfortunate now, but, as others have said, she's not been an advocate for supposed healthy eating, so I don't think that it's fair to accuse her of mendacity or hypocrisy.

Multi-year cover-up? What does that mean -- is she obligated to announce her illness on her show? Or run disclaimers along with her recipes?

I agree that it's unfortunate now, but, as others have said, she's not been an advocate for supposed healthy eating, so I don't think that it's fair to accuse her of mendacity or hypocrisy.

If there wasn't an announcement of her condition at the same time as the commencement of a huge drug endorsement, I don't think most of us would would give a diabetic coma over her recipes or health.

If there wasn't an announcement of her condition at the same time as the commencement of a huge drug endorsement, I don't think most of us would would give a diabetic coma over her recipes or health.

I completely agree, she would probably be getting the sympathy card instead of the greedy card.

If there wasn't an announcement of her condition at the same time as the commencement of a huge drug endorsement, I don't think most of us would would give a diabetic coma over her recipes or health.

^

When I heard about this, the only thing came to my mind was I wish MTV revived Celebrity Deathmatch;)

Paula Deen's never pretended her food is healthy. Bourdain, on the other hand, should be ashamed of himself for exploiting Deen's illness so that he can get more personal publicity.

Oh please. The only possible explanation for this post is that you're a Deen fan of some sort. Fine.

But your statement is based on fantasy not fact. One twitter comment does not equal shameless self-publicity.

And yes, in the interest of full disclosure, I like Bourdain and can't stand Deen. So there ya go. ;)

On what happens, or whatever the Bravo show that's on after Top Chef is called, had Tom as a guest. Andy asked him about the Anthony v Paula controversy and Tom paused then said he had more of an issue of Paula shilling for Smithfield hams and mentioned some exposed done a couple years back.

Tom paused then said he had more of an issue of Paula shilling for Smithfield hams and mentioned some exposed done a couple years back.

I google'd it for you...


Smithfield has become notorious for its dangerous and otherwise inhuman working conditions, as well as it's relentless anti-union activity.

"I have no particular expertise in these [labor] matters. I only have expertise in how ham tastes, and how it is processed."

"I have met with workers at the plant, and they have never expressed to me any unhappiness."


http://www.dailykos.com/story/2007/11/28/415371/-Hey-Yall,-Boycott-Paula-Deen-and-Smithfield-Ham

http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/reviews/index.html

Just read the comments below! Someone sent me this a while back and I found it hysterical, and it confirmed why I never watch Paula's TV shows!

Bourdain has never been shy about admitting that he's a former junkie.

Contrast that with Deen's multi-year cover-up of her diabetes and high blood pressure. I think he's got grounds to call her out.

Another ^

http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/reviews/index.html

Just read the comments below! Someone sent me this a while back and I found it hysterical, and it confirmed why I never watch Paula's TV shows!

**facepalm**

Some of the comments are hysterical though. ^

http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/reviews/index.html

Just read the comments below! Someone sent me this a while back and I found it hysterical, and it confirmed why I never watch Paula's TV shows!

^

That recipe is hysterical.

Bourdain has never been shy about admitting that he's a former junkie.

Contrast that with Deen's multi-year cover-up of her diabetes and high blood pressure. I think he's got grounds to call her out.

A lot of ex junkies like Bourdain wear it like a badge of honor, like it has a cool factor to it. While I like Bourdain, he sometimes steps over the bounds, well not sometimes, usually, but it is part of his stichke and appeal.

It is hardly a "cover-up" to not discuss your medical history and health on TV. HIPPA was passed for a reason.

I just don't have anything at all nice to say about Paula Deen and her drug endorsement so I am going to stop typing now before I tell ya'll what I really think.

Count me on Team Bourdain.

I just don't have anything at all nice to say about Paula Deen and her drug endorsement so I am going to stop typing now before I tell ya'll what I really think.

Count me on Team Bourdain.

Aye.

Have you read his books?

Totally agree.... none of our business what her personal medical history is... she was not forcing anyone to eat the food she cooked.... and she never said she did not have health problems.

It is hardly a "cover-up" to not discuss your medical history and health on TV. HIPPA was passed for a reason.

Aye.

Have you read his books?

I have. I enjoy his writing. It's interesting, to say the least. I guess I'm a "fan", but I say that with a pinch of salt. ;) I'd not go out of my way to get an autograph. I just happen to enjoy his personality.

If I ate the way he does on his shows, I'd be 250 lbs. I'm surprised he remained so thin. Must be his incessant smoking combined with the fact that he probably does not eat as much as it appears on his shows.... OR.... his metabolism is setting world records.

One of my favorite pieces from his book "Kitchen Confidential" (Pardon the mis-quote, I'm generalizing)...

"As I peered out the kitchen window I saw our Chef with the bride bent over a barrel as he was giving her a proper "Send-Off". It was THEN, dear reader, that I KNEW I WANTED TO BE A CHEF!"

Have you read his last one Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook? Seeing as how it's basically an addendum to Kitchen Confidential, it's interesting to see how much he has matured as a writer and how much he has changed as a person.

Have you read his last one Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook? Seeing as how it's basically an addendum to Kitchen Confidential, it's interesting to see how much he has matured as a writer and how much he has changed as a person.

Interesting.
I just had received this on my Nook a few days ago, before I read your post.
I'll check it out and RSVP.
Thanks for the tip.

Sandra Lee would put that english peas 'recipe' in the 'advanced' category. Anyone familiar with 'Kwanza Cake'? Sandra Lee is a youtube treasure trove, and joke.

Sandra Lee would put that english peas 'recipe' in the 'advanced' category. Anyone familiar with 'Kwanza Cake'? Sandra Lee is a youtube treasure trove, and joke.
Kudos to Sandra. I've never dared use acorns in any food I've made. All that pounding and soaking and leaching and drying, but there she is, adding toasted acorns as if unbitter acorns were the most normal and natural ingredient in the world.
The addition of acorns transforms the Kwanzaa cake into an impossibly exotic concoction.

Frankly, both Anthony and Paula grate on me big time. But, being born and raised in the south, I must say our food tastes better, especially the fried stuff. I long for the day when a supermarket I owned used to sell large quantities of 25 lb buckets of lard (pig fat), and 25 lb bags of flour complete with a free towel attached. Now you can barely sell 5 lbs of flour and 4 lbs of lard. Must be all the yankees that have moved into my area, plus the premature deaths of the locals:D

Frankly, both Anthony and Paula grate on me big time. But, being born and raised in the south, I must say our food tastes better, especially the fried stuff. I long for the day when a supermarket I owned used to sell large quantities of 25 lb buckets of lard (pig fat), and 25 lb bags of flour complete with a free towel attached. Now you can barely sell 5 lbs of flour and 4 lbs of lard. Must be all the yankees that have moved into my area, plus the premature deaths of the locals:D

I love going to Biscuitville just to watch them make the biscuits. :D

Sandra Lee would put that english peas 'recipe' in the 'advanced' category. Anyone familiar with 'Kwanza Cake'? Sandra Lee is a youtube treasure trove, and joke.

I don't understand the hate for Sandra Lee. She is what she is and doesn't present herself as a chef or gourmet. I guarantee you that most people in the US cook more like she does than the chefs you see making high end meals.

I don't understand the hate for Sandra Lee. She is what she is and doesn't present herself as a chef or gourmet. I guarantee you that most people in the US cook more like she does than the chefs you see making high end meals.

+1

Kudos to Sandra. I've never dared use acorns in any food I've made. All that pounding and soaking and leaching and drying, but there she is, adding toasted acorns as if unbitter acorns were the most normal and natural ingredient in the world.
The addition of acorns transforms the Kwanzaa cake into an impossibly exotic concoction.

LMAO! They have to be corn nuts right?

I don't understand the hate for Sandra Lee. She is what she is and doesn't present herself as a chef or gourmet. I guarantee you that most people in the US cook more like she does than the chefs you see making high end meals.

Part of my dislike (not hate) is that fact that she, and others (including a fair number of magazines and cook books) are dumbing down food prep. I am SO sick of reading 'Take a store bought pie crust' or 'Take one store bought vanilla cake' etc. Really, does anyone think a basic pie crust or cake are rocket surgery??? People seem suddenly scared of baking, or making something as simple as pastry. Sure, by all means, buy pre-made puff or filo, because they are more fiddly and time consuming. But a pie crust? In a pie dish, where small tears bumps etc are not going to be noticed? This is cookery 101 stuff, not haute cuisine!

Part of my dislike (not hate) is that fact that she, and others (including a fair number of magazines and cook books) are dumbing down food prep. I am SO sick of reading 'Take a store bought pie crust' or 'Take one store bought vanilla cake' etc. Really, does anyone think a basic pie crust or cake are rocket surgery??? People seem suddenly scared of baking, or making something as simple as pastry. Sure, by all means, buy pre-made puff or filo, because they are more fiddly and time consuming. But a pie crust? In a pie dish, where small tears bumps etc are not going to be noticed? This is cookery 101 stuff, not haute cuisine!

You know what's one of the easiest things in the world to make? Marinara sauce. But that doesn't mean it isn't smart to have some jarred marinara on hand for those times when you just don't have the time. Same for pie crust, cake mix, canned soup, pizza dough, pesto, etc. etc. etc.

People like to get on their high horse and put people like Sandra down but I guarantee you she doesn't always cook "semi-homemade" at home. Sometimes she makes things from scratch. And I guarantee you that Ina Garten doesn't cook from scratch all the time but instead breaks out that store bought hummus when she needs to.

Has anyone ever seen the Next Food Network Star? One of the things FN pushes the contestants to come up with is their "niche" or "theme" or "message". They are always encouraged to stick to the thing they came up with that defines their potential show. Their established celebrity chefs are no different.

It's just TV cooking people. No reason to take it so seriously. Something Anthony Bourdain would do well to remember.

Part of my dislike (not hate) is that fact that she, and others (including a fair number of magazines and cook books) are dumbing down food prep. I am SO sick of reading 'Take a store bought pie crust' or 'Take one store bought vanilla cake' etc. Really, does anyone think a basic pie crust or cake are rocket surgery??? People seem suddenly scared of baking, or making something as simple as pastry. Sure, by all means, buy pre-made puff or filo, because they are more fiddly and time consuming. But a pie crust? In a pie dish, where small tears bumps etc are not going to be noticed? This is cookery 101 stuff, not haute cuisine!

I agree. I don't 'hate' her, really. I do often get a good laugh of how ridiculous her recipes often are. To the previous comment, yes, I imagine more people cook like her by a landslide. And they'll cook that way after watching her. Most of her recipes look like something off the side of a box or crescent roll carton. IMO, what's the point? She'll have a clever idea once every blue moon, but I really don't see how she does much to educate or improve the skills of her viewers.

It wouldn't bother me so much if the Food Network didn't go through an across the board dumbfication. I used to like that channel, when they used to actually, you know, cook food. I can't remember the last time I watched it now. Whats the point?

Actually, upon further review, i have a better answer to " i don't understand why people hate Sandra Lee so much".

http://www.foodnetwork.com/recipes/sandra-lee/doughnut-tree-recipe/index.html

Need anyone say more?

I used to like that channel, when they used to actually, you know, cook food. I can't remember the last time I watched it now. Whats the point?

Watch the Cooking Channel if you get it. That's where all the real cooking is going on. My current favorite is David Rocco.

Actually, upon further review, i have a better answer to " i don't understand why people hate Sandra Lee so much".

http://www.foodnetwork.com/recipes/sandra-lee/doughnut-tree-recipe/index.html

Need anyone say more?

Her take on a Croque-en-bouche? How very sad.

Her take on a Croque-en-bouche? How very sad.

You're giving her too much credit! :p


And yes, I have watched cooking channel. Good stuff, I should check it out more often.

You know what's one of the easiest things in the world to make? Marinara sauce. But that doesn't mean it isn't smart to have some jarred marinara on hand for those times when you just don't have the time. Same for pie crust, cake mix, canned soup, pizza dough, pesto, etc. etc. etc.

People like to get on their high horse and put people like Sandra down but I guarantee you she doesn't always cook "semi-homemade" at home. Sometimes she makes things from scratch. And I guarantee you that Ina Garten doesn't cook from scratch all the time but instead breaks out that store bought hummus when she needs to.

Has anyone ever seen the Next Food Network Star? One of the things FN pushes the contestants to come up with is their "niche" or "theme" or "message". They are always encouraged to stick to the thing they came up with that defines their potential show. Their established celebrity chefs are no different.

It's just TV cooking people. No reason to take it so seriously. Something Anthony Bourdain would do well to remember.

Marinara is simple to make, but it is also much more time consuming (blanching the tomatoes, peeling them, etc) than using jarred. I do keep canned tomatoes around to make a quick pasta sauce (and on that one, mainly because the cans of tomatoes are often 1/3 of the price of the same things, with a few herbs in, and called sauce, so I prefer to make my own, both from a cost perspective, and also because I will add some other bits and bobs to a store bought sauce in any case to make it taste better).

On the flip side, it takes fractionally more time to measure the ingredients for a cake than to tip the pre-measured ingredients in to a bowl - really, maybe 30 seconds more to weigh the flour, sugar etc - and you still have to add the egg / oil, mix together, put in the tin etc. Cake mixes are one of the most absurd cooking thing I have ever come across. I hadn't heard of them until I moved to Canada, and was intrigued, thinking they must be really good - I bought a few packets, and they were nasty tasting (well, in fairness, tasteless may be a better description) and the texture was funky compared to a cake made from scratch. Ina Garten absolutely uses short cuts, I've seen her do so on her TV show - mayonnaise is one I recall, puff pastry another. But anything she does on her show to promote cooking more from ingredients is completely undermined by the fact she sells cake mixes etc!


Pie crust is in the same bracket, 30 seconds to measure the stuff out, pop in the mixer, and it is a ball in moments, then you just have to roll it out into the dish. If you don't have a mixer / processer, yes, it will take longer, but even using the breadcrumb method (as I did when I first moved here and didn't have a mixer) it only takes a couple of minutes. You normally have to defrost a frozen pie shell for 15 minutes or so anyway, so the make it yourself method overall is quicker!

Pizza dough is better from a pizza maker IMO - I guess they have the starters, which give a much better flavour than packet yeast, so if I am making pizza that I want to be like pizza I buy the dough fresh. If I am making something that simply needs a bread base, I do something like a foccacia base, which does take some time, absolutely, but it isn't 'hands on' time.

Pesto, fresh tastes so so so much better, so in season, yes, I will make it with fresh basil from the garden. In winter, jarred will probably taste better than stuff made with out of season chilled supermarket pack basil.

It takes more than 30 seconds just to take the ingredients for a pie crust out of the cupboard so your time estimate is a bit off. Not to mention the extra time to do the dishes. The time it takes for a pie crust to defrost is time that doesn't involve you because you're probably not there watching it defrost but doing something else (playing with your kids, helping them with homework, paying bills -yuck!).

Look, I'm a fiend about making things from scratch. I don't like to take shortcuts because I enjoy cooking immensely and being a single person with no kids allows me time to do it. But I don't look down on people who need to take shortcuts (for whatever reason) or the TV cooks who help people (sometimes people who have no idea how to cook and would be bringing home a bucket of KFC otherwise) by giving easy recipes that can involve things such as pre-made pie crusts.

Part of my dislike (not hate) is that fact that she, and others (including a fair number of magazines and cook books) are dumbing down food prep. I am SO sick of reading 'Take a store bought pie crust' or 'Take one store bought vanilla cake' etc. Really, does anyone think a basic pie crust or cake are rocket surgery??? People seem suddenly scared of baking, or making something as simple as pastry. Sure, by all means, buy pre-made puff or filo, because they are more fiddly and time consuming. But a pie crust? In a pie dish, where small tears bumps etc are not going to be noticed? This is cookery 101 stuff, not haute cuisine!

I don't know your family situation but I come home from work as does my wife with our 20 month old son. We make a simple dinner while we are feeding him. Something like enchiladas from scratch with a salad or rice. We don't often have the time to make a pie crust from scratch or take a few hours to make homemade tomato sauce.

Sandra Lee appeals to a certain demographic and Michael Symon or another fine chef to another. I can't say I ever cook Chef Symon's meals but I do cook Claire Robinson's easy recipes or something similar.

It takes more than 30 seconds just to take the ingredients for a pie crust out of the cupboard so your time estimate is a bit off. Not to mention the extra time to do the dishes. The time it takes for a pie crust to defrost is time that doesn't involve you because you're probably not there watching it defrost but doing something else (playing with your kids, helping them with homework, paying bills -yuck!).

Look, I'm a fiend about making things from scratch. I don't like to take shortcuts because I enjoy cooking immensely and being a single person with no kids allows me time to do it. But I don't look down on people who need to take shortcuts (for whatever reason) or the TV cooks who help people (sometimes people who have no idea how to cook and would be bringing home a bucket of KFC otherwise) by giving easy recipes that can involve things such as pre-made pie crusts.

For a basic pie crust, the only thing I measure is the flour - cup into jar, tip into mixer. 10 seconds? Then unwrap the butter, cut into 4 with a knife, toss it in, another 10 seconds. Pinch of salt, splash of cold water, another 10 seconds, and switch the mixer on. As I acknowledged, you do have to roll it out, but that is pretty quick too. Extra washing up, 1 mixing bowl and blade (the measuring cup and knife go in the dishwasher, as does the pie plate). Maybe it is because I grew up like this, and this is how my friends cook (situation normal to pop over to see a friend, they throw the mixer on to make pastry for a quiche, say, while I open and pour the wine - and it probably takes the same amount of time). I also think kids should learn to cook - so time spent playing with your kids is a bit of a cop out - they can help to cook which is just as much quality time together doing an activity.

I genuinely think that people are a bit afraid of things like pastry, and baking cakes, in part because they see TV chefs using pre-made items, so assume it must be hard. As a 5 year old child, we baked pastry (jam tarts) and buns (uniced cupcakes) in school cookery - I had beaver scouts doing similar - the mixing and rolling of pastry being absolutely safe, as opposed to anything requiring heat, cutting etc. I think it is about as basic as you get. If someone doesn't want to make it, that's another issue, but it is hardly rocket science to say I'll use a pre-made one, if the recipe lists the pie crust step separately. The trouble is they don't, their immediate instruction is to go to the ready made solution. I have a secondary cook book that I keep in my kitchen that has recipes for the basics (some I don't need to look up, like plain pastry, or a vanilla cake, others, like egg pasta that I make less often, I do) because so many recipe books don't give measures / cooking times / standing times for the whole recipe.