mousie

FN is re-running one of the best (meaning worst) SLop episodes ever, tomorrow (Thursday Nov. 6, 1 pm EST). The extremely disgusting slow cooker meatloaf. Between that and her soup made from cans of soup. She uses something like 11 cans of sodium laden glop. DVRs at the ready!

Wow, I guess that Cuomo is distancing himself from the Catholic voters, by having Sandra making a statement about a women's right to choose.

Athena, the Namibia episode was the one where he was served warthog anus, correct? I also remember the fermented shark in Iceland and iguana in Mexico. But aside from those true oddities, I think he does have a wider palate than most Americans. This is probably partially due to his cooking training and partially due to having spent a lot of time in France growing up. So part of the message of his shows is to get the audience to see that these unusual foods (to us) are good and worth trying when you are traveling or maybe just visiting an ethnic restaurant in your own city.

As far as I (and wikipedia) know they do not, although they have been together for over 40 years. I guess that was just not happening for them. No judgement. Other more avid Ina viewers can correct me if I am wrong on this, but I always thought the "whale pants" referred to an article of clothing worn by one of her guests which looked something like this: outer http://www.nantucketreds.com/products/copy-of-nantucket-red-collection-mens-plain-front-pants-nantucket-red-1 Ina is sometimes gently chided by her fans for wearing "flood water" pants. Meaning that they a hemmed well above the ankle, which many of us shorter and stouter ladies can attest is not always a flattering look.

Looks like FN will be treating us to a Sandy Halloween repeat tomorrow (Friday, 17-Oct-2014, 1pm ET). Get your DVRs ready, it's Halloween Queens. I think that's the one where she is Anne Boylen, Guinevere and Elizabeth I, and maybe Marie Antionnette too?

She cooks pasta with beef too. :) Remember the first rule of Pioneer cooking, vegetables are OK if you are feeding the womenfolk, but the cowboys require meat.

I worry about that too. I have lots of the older episodes from when the GAC channel was re-running them. Lately, Comcast/Xfinity has been advertising that you can store your DVR stuff in their "cloud". I'll have to look into that. Or look into a way to hack that machine so you can copy them off to another device. Sorry for the loss of the classic snark.

Actually, back in high school, I had a friend who was home alone (parents out for the evening) who called me to walk her through the procedure for making cookies from the tube.

I guess I haven't been paying attention to the schedule or TCC has not been promoting these shows but today I just noticed two new and interesting shows. I missed the Rachel Khoo, expecting there will be reruns. I caught Luke Nguyen's France show, the Nice episode, and really enjoyed that. Really good to see new shows on this channel. http://www.cookingchanneltv.com/shows... http://www.cookingchanneltv.com/shows... Edited to add: It looks like Rachel Khoo won't be starting until next weekend (Sept. 13th) and Lorraine Pascal will be right in between Rachel and Luke. 11:00 am - 12:30:pm Eastern. Earlier for us west coasters, but a good block of Saturday morning programming that I am looking forward to.

It depends, RtoR, are you located near Los Angeles CA, Sumner WA, La Crosse WI or Westchester NY?

Hi Anne. I have done souffle's once or twice and while they are not difficult, they do require a fair amount of prep and create lots of dishes to clean up. And the timing, you have to have everyone ready to eat as soon as it comes out of the oven since they do no hold well. It is one of those things that is best left to a restaurant (like deep frying) IMHO. Trader Joe's used to have a frozen souffle product (they still might have it but I haven't seen it in a while). It was individual little balls of the souffle mix and you could just take out as much as was needed for one or two individual sized ramekins. All that was required was to butter your ramekins and pop the frozen stuff into a hot oven. Loved having that in the freezer for an easy weekend breakfast.

You are not hallucinating. I have seen that too. I think it was in one of her Land O Lakes commercials.

Just say it really fast and no one will know that you are not pronouncing it correctly. :)

Would love to be on board for this. Tell us more about flight imagery.

I call BS on this. If you purchase a cow directly from a farmer/butcher you have it cut into all of the same cuts that would generally found in the market. So other than the styrofoam trays and plastic wrap, what would be the difference? Plus my local supermarket doesn't have $100 whole tenderloins out for sale. I would have to go to specialty market or butcher shop to get that. Maybe she could use her knowledge of the meat industry to educate her viewers about raising sustainable meat or selecting the correct cuts for different kinds of dishes. Instead most of her "recipes" use either cheap ground beef, or at the other extreme really expensive cuts like the tenderloins and ribeyes.

To be fair, they never mentioned the Panda Express name, and the logo was blurred out in the scenes when they were going through the drive-through. But I'm pretty sure that's what it was.

I totally agree. I indulge in that sort of fake Chinese food a couple of times a year. (We actually have much better Asian/Chinese restaurants in the SF Bay Area.) I'm pretty sure it was a Panda Express that they went to, so what? Then she says they eat it once a week anyway, so why bother cooking it at home. She is running out of ideas.

I think they were injecting antibiotics in some of the animals too. I am no expert in these things, but you think the people who are making this show would want to provide some kind of explanation.

Saw this one today. Ree and Alex are looking for colleges, oh noes, one of the children will be leaving the nest. The croissant french toast was a little bit OTT when she topped it with butter, syrup, fruit syrup and whipped cream. Three strawberry slices as a garnish do not make that a healthy dish. The grilled chicken, roasted corn, strawberry, and god knows what else salad with mayo dressing just looked like a hot mess. The fake cheese steak sandwiches would probably be good for the boy's but Ree ate one too. How much does that woman eat?

OMG, there is a nine episode PW marathon on today.

She was trying for "tres jolie", but it came out as "treasurely". Remember, if you say French words really fast, no one will know that you are not pronouncing them correctly. This is especially important if you are patronizing one of the many Orange Likoor Stands that dot the French countryside. I see that we covered the Wallet and the Ladder earlier in this thread, but let's not forget the Stepladders. And, let's not forget Dr. Charles Treuter, the one who came up with the name of "shrikes" to describe those of us who like to snark on SLop.

Well, if you want to take some advice from her "Taverns, Lounges ..." show: "It's easy to melt ice cream at home."

I think that was an exageration for the camera, maybe a little inside joke with the crew. Why would you do that? the last ones are going to be warm when you get to them. Although I do know a guy who always orders two beers when he sits down at a restaurant, because after he chugs the first one he doesn't want to wait for the server to come back to order a second. :)

When she made the onion dip, she was commenting on how you shouldn't have this on a first date, etc., etc. Then after she ate some of the dip she breathed on him with her onion breath. But since they were fully cooked caramelized onions, they wouldn't necessarily give you the kind of onion breath associated with eating raw onions, correct?

As a woman of a certain age, about a decade older than Miss Ree, I don't believe for a minute that your hair naturally becomes longer, thicker and more luxurious (not to mention no grays) as you get older. So I vote for extensions and lots of appointments with her colorist.