txvoodoo
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Posts posted by txvoodoo
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On 3/11/2019 at 4:31 PM, peacheslatour said:
WTF is wrong with people in this country worshipping the rich simply because they have money? I thought we put hard work and innovation ahead of mammon.
They aspire to instant wealth. The more difficult it is to move up the ladder naturally, the more attractive "magic" wealth is. Inequality breeds this.
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On 2/20/2019 at 9:09 PM, chrisvee said:
OMG is my ship a real thing???
Honest to god, I've been sad all season because of Elliot not being Elliot, because I missed him so much.
To get real Elliot back, and then Q/E? Icing on the cake!!
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On 2/17/2019 at 6:43 PM, patty1h said:
it's the word "Pioneer Woman" in bright pink against a tan background and a silhouette of a butterfly.
That sounds like her branding for Walmart!
So glad I found y'all again.
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@Lura, thinking best thoughts for you!
On 2/2/2019 at 12:32 PM, CharlizeCat said:I have also never seen heavy cream or egg yolks added to a crumble mixture. I think the whole point was so the dessert ingredients could become a "dessert kit." I wouldn't hide yummy black raspberry ice cream under a layer of sweet blueberry sauce, that ridiculous crumble and whipped cream.
Agree 100% - never cream of any kind or egg yolks - wtf?
Her desserts are nauseating.
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I got sick for a few weeks and thought they deleted this forum! HATE the one thread. They've done this other places too where it makes even less sense - UK Masterchef is now one thread for 3 distinct programs. Ugh.
On 1/6/2019 at 2:44 PM, CharlizeCat said:I really didn't care for her smug attitude about food choices and healthy eating. I get that she was trying to say that it makes more sense and is easier to stick to a plan that introduced small gradual changes instead of immediate deprivation. It was just her borderline disdainful way of expressing herself.
She could keep eating every stinkin' burger bun she wanted if she'd just leave off half the candy/sugar toppings she puts on desserts, most of which, I'm sure, you can't even taste.
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On 1/25/2019 at 7:37 PM, Athena said:
This thread is going to serve all Masterchef UK shows including the amateurs, the celebrity edition, and the professionals.
Well, that's just ridiculous. They are 3 entirely different programs.
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He'll be fine doing that. He's good with people.
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Joe is a comedian and I just adore him. I think he'll do just fine.
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On 11/15/2018 at 1:57 AM, chessiegal said:
That's not a marinade, that's a dressing, as in salad dressing, which is something you would do to a vegetable.
To me, you put dressing on something and serve it then. These aren't served until they've been in the fridge for several hours (if not longer).
The green beans are only blanched, not cooked through. The, um, marinating in the fridge is what softens them nicely.
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I'm glad you all feel the same about "one fourth cup". Sometimes she'll say "a fourth cup" which actually sounds like there should be 3 cups preceding it.
I just watched her low carb bites. Per usual, everything looks good until she has to add the last 4 or 5 ingredients. Dear Ree: you don't need EVERY herb in everything. It obliterates the flavors and just tastes muddy.
And the episode following is the appetizers for "The Merc."
Jesus wept, a whole bottle of whisky to 2 liters of Dr Pepper (which she calls "Nectar of the gods" but never mentions by actual name and the label's covered). And then to say it should have something else in it, there are some fruits in there.
It sounds DISGUSTING.
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7 hours ago, Mandolia said:
(I can see no point in marinading green beans
For what it's worth, we have a family recipe of Italian green beans marinated. They're yummy! But they're meant as a cold side dish in the summer. I need to dig it out. I think it's olive oil, wine vinegar, red onions, garlic, and beans.
@londonfroglet to add to what everyone else said, Ree's blatant co-op (cough) of recipes from books of local recipes. SO many over the years. Less these days but yeah, so many.
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CharlizeCat - I had to look up the recipes when you said that about the casserole. It is DISGUSTING.
7 hours ago, Kohola3 said:This is a joke, right? No way in hell would anything that vile pass my lips.
It's real.
Cream cheese, mayonnaise, Dijon mustard, adobo sauce, Cheddar, Monterey Jack, pimientos, and suggested garnish: drained raisins, sriracha, walnuts, cranberries.
SO gross.
46 minutes ago, HyeChaps said:Don’t want to disrespect Nan’s memory, but that cranberry jello with cream cheese looked gross.
As soon as I saw the picture for it, I *knew* that she mixed more sugar in with that cream cheese. Sure enough., there it is.
Let's not forget the Pumpkin "Tiramisu". On the other hand, can we?
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On 10/31/2018 at 11:24 AM, cathy said:
the love she shows her husband, The Pioneer Woman brand and the recipes that are made to bring women back into the kitchen
I may vomit. Good god, was it a contest to see who could be the biggest sycophant?
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She cooks ham. And other things. To put in panini-toasted bread. Which, if she'd put it in the bread and THEN put it in the panini press, wouldn't need cooking. (and you don't cook eggs in a panini press anyway wtf.)
She broke my brain.
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On 10/20/2018 at 4:30 PM, cathy said:
At least her make-up looks more professional.
She's photoshopped to hell and back, in a very not-good way. She looks as plastic as her Barbie.
Dang, y'all. $45 for about $5 worth of plastic and manufacturing, if that. SO gross. Barbie has a flowy shirt that she doesn't need. (caveat: I too am a little fat woman who needs flowy shirts, but I own it.)
The bit at the end of Ree's video is Barbie's new mantra: Barbie can be anything - a vet, doctor, lawyer, whatever. Apparently she can be a schlockmeister!
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On 10/6/2018 at 10:35 AM, cathy said:
I think the disease that really does need it is celiac disease, the rest are just trendy yuppie hipsters shopping at whole foods (whole paycheck).
One way you can tell if someone's doing it to be "on trend" - if they say "I'm going gluten-free to cut back on carbs" as if the only thing that has carbs is wheat. So many of them replace the gluten with high-carb stuff! As a carb-counting diabetic, it annoys the hell out of me, because people are always saying "Have you tried going gluten-free?"
argh.
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Thank you, everyone. @peacheslatour, she sent me her recipe box a couple of years ago when she went into assisted living - and her baking pans, pyrex dishes, great old pots, etc. I'm lucky in that I was making recipes and calling her to tell her about them when I did.
She was 93, and post-stroke. It wasn't unexpected. But she sure picked a day to go where I'd never forget!
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On 9/9/2018 at 4:09 PM, Kohola3 said:
Acknowledging is one thing. Turning into a self-serving media circus is entirely another.
A tasteful "Nan has passed and we honor her memory by asking you to allow the family time to mourn her in private" would have been perfectly fine. Zeroing in on the face of the widower was unconscionable.
Yes, this. Exactly this.
My mother died on Mother's Day this year, so around the same time. I can't imagine something like this.
Also, all tv shows have people (crew, cast, etc) pass away - it's just statistics that it happens. You don't see these kinds of episodes for them. It's really distasteful.
It's not what I'd expect to see on Food Network. You don't turn on your food show on Saturday morning expecting to see a funeral.
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On 7/23/2018 at 7:29 PM, CharlizeCat said:
I think that she's in her own protected class at FN and nobody will touch her.
Yeah, but I think that Ted Allen, and a fair number of the regular judges there would have some "read between the lines" snark that she's not smart enough to notice. They're good at that.
On 7/25/2018 at 3:58 PM, Kohola3 said:But the technical bake is always a mystery and they are given partial instructions (such as "bake a sponge") plus the ingredients so they really need a wide range of skills to get through this.
I remember they once showed the instructions. They said "Make a genoise sponge. Bake. Make creme patisserie. Fill." and the finished result was something that was supposed to be a very specific design.
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On 7/19/2018 at 11:10 PM, Cupid Stunt said:
From the look of it I thought it was a frittata or Spanish tortilla, but who knows? There's no point in trying to figure out what she's talking about when she misappropriates and misattributes like mad.
Wince-worthy for me was the slow-cooker ribs and adding liquid smoke to beef brisket -- I grew up on a ranch, and if you don't have the patience/time/inclination to cook ribs or a brisket in a smoker or barbecue, cook them some other way. Liquid smoke is a sucker punch versus the subtlety of real slow and low smoked meat.
Why use quick oats <blerg> when you can make a panade for meatballs and meatloaf (day old bread torn and softened with milk)?
Sunny side up eggs basted in canola oil? Even the cheapest restaurants use clarified butter or ghee.
Why are people making everything under the sun in waffle makers? Thing2 got the bright idea to cook canned cinnamon rolls in his waffle maker and spent the rest of the day cleaning scorched and burned Pillsbury dough out of it.
Is "aging" dough the same as resting dough?
I don't understand the purpose of chilling of dough overnight before assembling cinnamon rolls -- I roll out the dough, spread the filling, roll, cut and let rise in the pan, then bake. They've never uncoiled as they rise.
Shortening for pie crust? I know a lot of people swear by it, but I use lard. There are many types of pastry crust that use butter.
omg, yes to all of this.
I know about cooling pastry like filo or puff that has butter layers in it, so that the butter doesn't immediately run out during baking. The rest? Meh.
Waffle makers: fad. I love those "try a pinterest idea" videos - there've been a lot of "oh fail" with waffle makers. Not everything's meant to be a waffle!
YES ON CLARIFIED BUTTER. Basting with oil = greasy eggs.
Oats in meatballs? GTFO. Barf.
On 7/21/2018 at 12:44 PM, peacheslatour said:My mom used to make a thing called plum stolen. The real ingredient? Prunes.
Prunes are just dried plums!
What's even better is if you rehydrate them in a bit of booze - not TOO much, but some. Such yummy stuff!
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I haven't watched in ages but watched a little tonight. My god, it really highlights how little chemistry these 2 have - and they never had it. And they're so wooden.
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6 hours ago, iMonrey said:
Christina really hates color doesn't she?
She is not a designer. She has no design ability.
God, I miss Sarah Richardson.
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On 6/27/2018 at 2:47 PM, doodlebug said:
The Property Brother who got married also did a stint on Dancing with the Stars on ABC
Oh yes, I forgot about that! He was SO BAD. And they even did a dance where his brother joined in. Awk. Ward.
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S38.E07: There’s Always a Twist
in Survivor
Right? I'm always happy when they merge. I can start trying to remember who's who now. There were several tonight I swear I haven't seen before.
I was sick of Reem on day one. She's the one that won't leave.