All Episodes Talk

[peacheslatour]

Just now, ariel said:

Yes &  I think she is of the mindset that hates any kind of government "handouts".

Oh, no doubt.

[Lura]

I could be mistaken, but I believe the government helps financially in the restoration of  historical buildings.  The help can come from the local, state or federal government in the form of tax breaks, grants, and other incentives.  There are also many private foundations that are willing and able to help financially and take applications for consideration.  I googled the topic, and there is quite a bit of info there.  I'm not saying that Ree had financial help, but I can't see her turning it down if it's available, either.

[ariel]

1 hour ago, Lura said:

I googled the topic, and there is quite a bit of info there.  I'm not saying that Ree had financial help, but I can't see her turning it down if it's available, either.

I get that, but did they want to have the horses on their land in the first place or want to pick up some extra cash from the "evil government" ?

Edited April 13, 2017 by ariel

[peacheslatour]

"There's not many things you can do in agriculture to change up your cash flow so this was a good program for that," said Ladd Drummond, a rancher in northeastern Oklahoma.

Drummond has 2,200 horses on his land. The government pays him $1.30 per horse, per day. That's $1.04 million a year. Drummond said less than 10 percent is profit, or close to $100,000. He has to dedicate seven acres to each horse. He gives them supplemental feedings in the winter and puts out salt and mineral in the summer.

"You have a lot of expenses that go into it, but, there's definitely a little profit built in too, it's hard to do anything without making a little profit," said Drummond.

From Oklahoma News Channel 6. There is also a video.

[ShellSeeker]

Ramen. Noodles. I'm speechless.

[anneofcleves]

10 hours ago, ShellSeeker said:

Ramen. Noodles. I'm speechless.

Yep.  And more sheet pan dinners and mason jar salads.  <yawn>

Her version of pho, predictably,  irritated me. First she's telling people that they can add as much or as little raw beef to the bowl as they like - it's all good!  Well, not so fast, Einstein, because if you add too much raw beef to the bowl the meat is less likely to fully cook.  The proportions kind of matter here.  Also, she used ramen and she should at least use rice noodles, which I'm sure even she can get in the middle of nowhere.  Lastly, she used a ramen noodle broth pack for the broth.  Gag.  Good noodle dishes require good broth, not a chemical concoction or something gross from a can.  They just do.  She's such an idiot.

One thing I love about Anthony Bourdain is his love of any hot, spicy noodle dish at pretty much any time of day.  He would weep over this.

Edited April 16, 2017 by anneofcleves

[grisgris]

I noticed that as well. I paid limited attention to the sheet pan and skilled recipes except for the "case" to use skin-on, bone-in whatever protein. My personal preference would be to use bone-in skinless chicken thighs because the bones would add more flavor, but leaving the skin on would make the final product too greasy. Really, using a sheet pan or roasting pan to cook your protein and veggies isn't a unique concept! I've made Jamie Oliver's "Chicken Thighs with Potatoes and Squishy Tomatoes," (something like that) WAY before Ree started crowing about her novel (and *original* idea.) She's just so proud of that technique and she's really like a dog with a bone (with all due respect to Charlie R.I.P.)

The "FO?" I was pretty speechless watching that. I suppose that using the actual packet noodles plain isn't that awful in a pinch (ITA with anneofcleves that rice noodle are much better) but what bugged me was the addition of the nasty sodium-laden seasoning packet. If you use that then why bother with the other more authentic ingredients? Kale seemed like a strange choice, but whatever. Again, for me, it was something that was far too much time and trouble to make for one person for a single meal. It would be easier, cheaper and more fun to go to a Vietnamese restaurant, but I guess that is not an option for Ree & Co. (I am so lucky to have a Vietnamese restaurant literally around the corner from where I live!) I also foresee a new series of "tea kettle soup" recipes coming up. Is there a tea kettle in the PW line at Walmart? If not, I expect one to appear ASAP!

Bal-SAM-ick vinee-gar-ette. Do you add mayo to a vinaigrette? I didn't think so. There also seemed to be too much large chunky ingredients to make for easy eating out straight out of that jar. I've never been interested in Mason jar salads. So do you shake the jar up and eat directly out of it or dump it onto a plate?

Last note, new intro. Noticed that so are we into a new season?

[anneofcleves]

I had the same thought about there being a tea kettle somewhere in her lineup, grisgris.  And you reminded me that I had the same "doh" moment when she made that dressing.  She adds mayo to thicken it, whirring it in the food processor or blender, when streaming just the oil would achieve the same thing.  Guess she's never heard of emulsification.  My son is such a smart Alec, who loves to cook and thinks she's a total hack, was watching and he said, "Well, at least she didn't use Miracle Whip."

[zenme]

She drove me crazy with the "fo" pronunciation. Who knows? Maybe she was saying "faux", which was probably more appropriate.

[anneofcleves]

I honestly think I would have died laughing if I heard her pronounce it any other way than "FOE."  It would be so comical to hear the woman who can't stop with the homespun droppin' of the g's suddenly getting it right with Vietnamese pho.  This is probably one of those delicious things that Ree can't win on. Lol.

[zenme]

Also,I hated the pronunciation of "risotto." Ugh. There was just something so annoying about it "riSSSottoe".   Maybe it's just her voice, but ugh. Annoying.

[tabloidlover]

1 hour ago, grisgris said:

 

Bal-SAM-ick vinee-gar-ette. Do you add mayo to a vinaigrette? I didn't think so. There also seemed to be too much large chunky ingredients to make for easy eating out straight out of that jar. I've never been interested in Mason jar salads. So do you shake the jar up and eat directly out of it or dump it onto a plate?

Last note, new intro. Noticed that so are we into a new season?

I don't get her obsession with mason jar salads.  They are crammed so full there is no way to fully mix that up just by shaking.  Looks nasty and awkward to eat.  No thanks.

Her pho was ridiculous.  She claimed it was only a 5 minute meal yet that didn't include all of the prep she did ahead of time.  And the seasoning packet from the ramen made me gag. 

Sheet pan dressing did not turn out like dressing at all.  Not sure who she is trying to fool with that mess.

[Hildegard802]

On April 12, 2017 at 1:31 PM, ariel said:

Yes &  I think she is of the mindset that hates any kind of government "handouts".

I live in a very red agricultural state.  Government handouts are not discouraged when it comes to ag.  

[ShellSeeker]

9 hours ago, grisgris said:

The "FO?" I was pretty speechless watching that. I suppose that using the actual packet noodles plain isn't that awful in a pinch (ITA with anneofcleves that rice noodle are much better) but what bugged me was the addition of the nasty sodium-laden seasoning packet. If you use that then why bother with the other more authentic ingredients?

It was her use of the seasoning packet that had my jaw on the floor. Even my husband asked "WTF??" when he saw her do that. Once in a very, very great while I do have a craving for something really salty, and sometimes, the old Cup-O-Noodles does the trick. And I'll have it if I've had the stomach flu, because the salt helps with restoring your electrolyte balance. But trying to pass it off as a quick and easy version of pho? Just no. 

[ariel]

1 hour ago, ShellSeeker said:

It was her use of the seasoning packet that had my jaw on the floor. Even my husband asked "WTF??" when he saw her do that. Once in a very, very great while I do have a craving for something really salty, and sometimes, the old Cup-O-Noodles does the trick. And I'll have it if I've had the stomach flu, because the salt helps with restoring your electrolyte balance. But trying to pass it off as a quick and easy version of pho? Just no. 

I do that too once or twice a year when I have a cold & a sore throat.  I would be embarrassed to try to pass that off as a pho on a cooking show.

[film noire]

4 hours ago, ariel said:

I do that too once or twice a year when I have a cold & a sore throat.  

My human salt lick is dip made with Lipton's onion soup mix. That does the trick VERY nicely (it also leaves me with fingers like a Mr Stay Puft Balloon, but who said life was easy?)

I cannot believe Ree used a seasoning packet on a goddamn cooking show.

Aunt Sandy, a lonely nation turns its eyes to you.

Edited April 17, 2017 by film noire

[grisgris]

Not only was the ramen seasoning packet overly icky and salty but it completely defeated the purpose of adding fresh ginger, sesame oil, etc. (not to mention the overdose of sriracha) talk about cognitive dissonance!

You know ... we used to joke about the potential "humorous horror" ... but I'd be totally cool if Aunt Sandy was our next First Lady. I think it would be awesome and at least she'd be out there doing something, ya know? Who cares if she'd match the interior of the White House to the outside! LOL!

[Qoass]

Okay, I confess, I want to make stir fry for someone on a low carb regimen this week and it seems half a pack of ramen has only 26 carbs so I thought I might use them...

Not the flavor pack though.  I have some scruples.

[imjagain]

I always have a few packs of ramen in the pantry. They are so cheap, I throw out the seasoning pack, add my own ginger,  garlic,  soy,  gochujang(?)   and lots of veggies. So quick. 

Edited April 17, 2017 by imjagain

[peacheslatour]

Quote

Do you add mayo to a vinaigrette?

*gag*

[MargeGunderson]

On 4/16/2017 at 10:27 AM, grisgris said:

Do you add mayo to a vinaigrette?

Traditional, no, but Cook's Illustrated uses a tiny bit of mayo (maybe 1/2 tsp?) in their classic vinaigrette recipe for extra body. It's pretty tasty.

I'm guessing Ree added half a jar of mayo though, so she's still wrong.

[peacheslatour]

1 hour ago, MargeGunderson said:

Traditional, no, but Cook's Illustrated uses a tiny bit of mayo (maybe 1/2 tsp?) in their classic vinaigrette recipe for extra body. It's pretty tasty.

I'm guessing Ree added half a jar of mayo though, so she's still wrong.

The best way to emulsify a vinaigrette is to add a little bit of Dijon mustard.

[MrsClaus]

So I was flipping through channels this morning and came across a show where she does a pancake bar.  Really?  That's what qualifies for show content?

We watched when she first came on, but eventually my dh was watching a show and he turned to me and said, "You could make that better than she does." When I looked at what was on, I told him I already had.

So when do I get my show?

[peacheslatour]

Quote

"You could make that better than she does." When I looked at what was on, I told him I already had.

Thread over. Somebody get the lights, I'll lock up.

[AAEBoiler]

It looks like they've been reusing old footage because a few of the recent "new" episodes has clips of the kids where they appear several years younger. It's very apparent with the older son (Bryce?).

[grisgris]

Quote

 

My main take-away from today's episode was that for as long as this show has been on (What? 7-8 years now ...) Ladd's camera presence has improved to the point where it's downright painful to watch Ree in comparison.  Remember how awful and camera-shy he was when they first started? While I don't enjoy seeing baby calves getting roped and thrown to the ground and given an injection, the explanation was at least interesting and delivered with ease and authority. (If that makes any sense.) Well ... maybe not "We're gonna go docturin' up them cattle ..." but you get the point.

Same old, same old ... beef, cumin, chili powder and that damned masa paste mess she always adds to chili.  Tell us more about the "Oklahoma beer." Where does it come from? What does it taste like? Instead, we get a knowing smirk along with the reassurance that Ree is "locally sourcing" as she dumps a coupla bottles into the pot. (She probably had no idea what it tasted like and most likely leftovers that Ladd didn't drink.)

Sorry. Those were spice cakes, not car-mel cakes. What's the latest obsession with baking in little cast iron skillets? Are the part of the PW collection?

I guess that if I were to go to all of the trouble to roast chilis, I would probably add them to the chili and not use them for quesadilla filling. Again, a misleading recipe title. With the constant harping about the CHEESE, I was expecting something pretty fabulous (tongue in cheek here) but instead we got regular old Monterey and pepper jack.  So, correction. Those were CHILI quesadillas. Then she could have been clever with "What goes better with chili than ...  MORE chili!" Bada-bing!

[SanLynn]

Oh goody another Quesadilla recipe along with some chili, that's not old at all. She is really out of ideas.

[Lura]

How do you eat those Mason jar salads?  Either they have to be served with tongs or chopsticks, or more clumsy, with iced tea spoons, so you can get down to a layer of something different.  Otherwise, you're stuck to eating all of a single layer, starting with the ingredient she added last.  This woman has a strange mind.

[Automne]

Mason jar salads are a perfect illustration of design over functionality. Sure all those layers look pretty, but they're too tightly packed to be able to mix up (especially since the dressing is at the very bottom) by shaking it and the opening isn't wide enough to use any utensil to toss it together without making a mess. You'll have the greens flying out of the jar trying to get to the other components.

[ariel]

Mason jar salads  - another Pinterest fail that Ree seems to like to latch on to & proclaim her own invention.

[Lura]

INQUIRERS WANT TO KNOW:  We already know that "Brycie" may take up ranching when he's older.  We've already seen how much Ree encourages "Paigie" in the kitchen.  Finally, we know how competitive Ladd and Ree are.  My suspicious mind has me wondering whether a contest is going on.  That is, "If you get "Brycie," then I get "Paigie."

[anneofcleves]

On 4/22/2017 at 9:39 PM, SanLynn said:

Oh goody another Quesadilla recipe along with some chili, that's not old at all. She is really out of ideas.

Right?  The only good thing about this show is the footage of the ranch.  She should pay us, from now on, every time she makes chili or a quesadilla.  I think I'm wired entirely differently than she is, because I would feel a significant amount of shame for recycling these basic ideas as much as she does.  I don't care how much money you're raking in - you're delivering a product. Or you should be.  She's a fraud without an ounce of creativity, and I'm seriously questioning her integrity now.  It took me longer than some, I realize.

Edited April 26, 2017 by anneofcleves

[ariel]

37 minutes ago, anneofcleves said:

Right?  The only good thing about this show is the footage of the ranch.  She should pay us, from now on, every time she makes chili or a quesadilla.  I think I'm wired entirely differently than she is, because I would feel a significant amount of shame for recycling these basic ideas as much as she does.  I don't care how much money you're raking in - you're delivering a product. Or you should be.  She's a fraud without an ounce of creativity, and I'm seriously questioning her integrity now.  It took me longer than some, I realize.

Sadly she has many fans that think if she makes a fart, she's being creative and is a breathe of fresh air.

Edited April 26, 2017 by ariel

[lucygoose]

Just curious if anyone has made potato salad by mashing their potato's like Ree did in her old episode today?  I've only had/made it using small diced potatoes, and I'm not sure eating cold mushed potatoes sounds appealing to be honest, but I was wondering if that type of salad was popular in certain parts of the country, just not in the northern states?

[peacheslatour]

51 minutes ago, lucygoose said:

Just curious if anyone has made potato salad by mashing their potato's like Ree did in her old episode today?  I've only had/made it using small diced potatoes, and I'm not sure eating cold mushed potatoes sounds appealing to be honest, but I was wondering if that type of salad was popular in certain parts of the country, just not in the northern states?

I've never seen it. I was taught that the potatoes should only be cooked until they are slightly tender to avoid turning them into mashed potatoes.

[MargeGunderson]

1 hour ago, lucygoose said:

Just curious if anyone has made potato salad by mashing their potato's like Ree did in her old episode today?  I've only had/made it using small diced potatoes, and I'm not sure eating cold mushed potatoes sounds appealing to be honest, but I was wondering if that type of salad was popular in certain parts of the country, just not in the northern states?

I've only encountered this in the deli section; I make my potato salad with diced potatoes as well. I don't like the potatoes mushy. 

[film noire]

2 hours ago, lucygoose said:

Just curious if anyone has made potato salad by mashing their potato's like Ree did in her old episode today?  I've only had/made it using small diced potatoes, and I'm not sure eating cold mushed potatoes sounds appealing to be honest, but I was wondering if that type of salad was popular in certain parts of the country, just not in the northern states?

 I will eat any and all kinds of potatoes (hot or cold) but chunks of gherkin + hard boiled eggs worked into cold mashed potatoes?

That's prison food, people, god damn prison food.

And from a prison in 1906 at that.

Edited April 28, 2017 by film noire

[ariel]

Ree has the special talent to take something as simple as potato salad & " F"  it up.  Bless her heart.

[peacheslatour]

1 hour ago, film noire said:

 I will eat any and all kinds of potatoes (hot or cold) but chunks of gherkin + hard boiled eggs worked into cold mashed potatoes?

That's prison food, people, god damn prison food.

And from a prison in 1906 at that.

It always kills me when read about how in the early years of this country, lobster was so abundant that it was given to prisoners because it was so cheap.

[thosme]

I never made it that way but my sister-in-law made it with instant mashed potatoes because of her budget.

[3pwood]

I met my husband's family from the Texas panhandle some 50 years ago & they all made potato salad with mashed potatoes & yellow mustard (plus chopped onions & sweet pickles, thinned out with Miracle Whip as necessary).  I was prepared to detest their politics (& did, & still do), but promptly embraced their potato salad & love it to this day.  Don't knock it until you've tried it....

[Lura]

When a friend in Ohio makes a big batch of potato salad, she chops boiled potatoes and adds about a tablespoon of sweet pickle relish to the mix.  Miracle Whip is her dressing of choice.  The potato salad is actually very good   The relish is chopped so finely that when it's stirred into a big bowl, you barely know it's there, but it adds a touch of brightness to the salad.  Since I love the taste of dill in potato salad, I made my friend's recipe with dill pickle relish, and I had quite a few compliments.  I think that food trends across the country might make an interesting book if it hasn't already been written.

[anneofcleves]

I'll be honest, I don't love any potato salad.  I don't hate it, but it's just not one of those things that I see on the party buffet and go, "Yippy, potato salad."  It seems like the way Ree makes it would be more like a ham salad, or a tuna salad, and I'd be dying for some texture or crunch with it - like on a piece of celery or crackers. 

She actually cooked today. Color me shocked, cowgirls.  None of it was very memorable, but she did cook and I don't think any of it involved hamburger.  I may have hallucinated?  I do remember another 800 calorie iced coffee drink.  I do hope she has a cardiologist on retainer, and speed dial.

Edited April 29, 2017 by anneofcleves

[tabloidlover]

I lost track of the number of times she said "spicy"... 

[Westiepeach]

21 minutes ago, tabloidlover said:

I lost track of the number of times she said "spicy"... 

Well, it WAS "spicy" day on the Saturday Food Network lineup. She was just keepin' with the theme ...

[anneofcleves]

I had to laugh about her talking about the Kung pao chicken at her favorite Chinese restaurant and wondered if that would be the world famous Panda Express?

[tabloidlover]

I believe so!  She referenced her favorite "fast food Chinese restaurant" in Tulsa 

[ariel]

It's Saturday night.  Let's all be as "spicy" as Ree & Ladd.  ;)

ETA - I apologize for anyone who may have lost their appetite.

Edited April 30, 2017 by ariel

[Lura]

QUOTE: It's Saturday night.  Let's all be as "spicy" as Ree & Ladd.  ;)

__________________________________________________________________________________________________________

An eager-beaver YES! to being spicy!!!  EWWW to doing it like Ree and Ladd!!!  I don't want my sheets to smell like cow patties!  Not that I'm especially fussy, but even Ree admitted that doing things Prairie-style took some getting used to!

[grisgris]

That April 29 ep was brought to you by sriracha ...

My jaw dropped when I watched Ree make the queso dip. She just kept adding and adding and ADDING ingredients. It was like she was a woman possessed and on auto pilot. I could see where the chorizo would have added a nice twist but just "stop right now !" (TM) Meatloaf. The finishing touch was the knowing smirk when she said that the pepper jack cheese really didn't add anything to the dip but she felt compelled to use it because *hush* (TM) Deep Purple, Velvetta gets a bad rap. Well, then why bother? That's just another ingredient to justify jacking up the price. I can't imagine what a dish of that over-embellished crap costs the eager unsuspecting customers of "the Merc" deli. The thing with queso dip, is ... that's usually something you're going to snarf down without thinking too much about what's in it, while you're downing a couple of drinks and waiting for you're entree' to arrive. So why bother dolling it up too much? I agree with Ree's statement, "Don't mess with Texas" when it comes to queso dip.

Why the ever-lovin' need to suck up to Chuck? The only thing I can think of is to edge Missy out of any chance of #1 D-I-L spot or to ensure a generous inheritance for Ladd. Otherwise, I don't get it and it happens far too often. I realize that there are few people in the rotation for being recipients of food offerings, but there is just an undertone here that seems a little too eager to please. Honey, if the don't accept you now after 20-odd years, why bother?

My youngest brother is a cook and cut his teeth on being trained in classical Mandarin Chinese and Thai. I should have saved this ep on the DVR because for whatever reason, he likes Ree OK. All it would take is a viewing of her Kung Pao chicken and it would nip that in the bud once and for all!

Yes! Yes! and YES! anneofcleves about that coffee concoction.  That had to weigh in at close to 800-900 calories. It was W-A-A-Y to much time and trouble to make at home. Again, the epic fail here was failure to focus on the "money shot" ingredient, which was that vile-sounding hot pepper simple syrup.  I noticed that Ree was using a ready-made version. At the very least, she could have told us where we could buy it or how to make it -- a detail recipe! -- not "some sugar and water ..." Instead, she was too busy salivating over the whipped cream doctored up with that vile Torani vanilla syrup.

My take-away is that I would love to make some of that hot pepper syrup and put it in an empty Torani bottle (a caramel flavor label would probably be a good disguise) at work and let the games begin!