If I never hear Rachael Ray say YUM-O again that will suit me just fine.
DIT-TO !
shannyk;3342372:
DIT-TO !
and delish
Hi, being a guy who works and can’t watch cooking shows, I’d still like to vote. I like Artie Bucco, head chef of Vesuvio’s on The Sopranos. I really like a guy who can keep his head and prepare great Osso Bucco with hit men running around the kitchen.Hi everyone–thought this would be a fun poll to conduct. If you watch the food network, which host/ess if your fave? I love them all–but I especially like Sandra Lee and Barefoot Contessa–oh and Ellie Kreiger!
I will be cooking more, now with my husband’s new job has his schedule for the next two months from 2pm to 10pm, so he won’t be having dinner with us much.
Look forward to how this poll turns out!
Indeed, indeed. A most irritating woman, this Ms. Ray.If I never hear Rachael Ray say YUM-O again that will suit me just fine.
DIT-TO !
Hear Hear! I forgot all about good old Alton.
Love his No Reservations show:thumbsup:Tell me more about the Durango Diner - we’ll be there this summer for a few days and are always looking for tasty places to eat
!Lucania;3342580:
and delish!! Another thing…almost everytime she says E.V.O.O. she says, “that’s extra virgin olive oil !” What’s the purpose of saying the abbreviation if she’s going to say it in full anyway?
shannyk;3342372:
DIT-TO !
Oh, amen to that!!! Rachael Ray just gets on my nerves; she really ought to just break her Prozac in half or at least stop sucking up all that Dunkin Donuts coffee. And the fact that there is a “Rachael Ray brand EVOO” makes me cringe!
Blessed be,
Polska
Anthony Bourdain fanatic
Anthony is my sweetie! My husband and I hightail it home from work Monday nights to watch him. I LOOOOVED the episode where his buddy took him to the bath-house: “I’ll say anything…Rachael Ray is a terrific cook; the Chicken McNugget is delicious and good for you; Hootie and he Blowfish–the BEST BAND EVER!” And I loved Tony’s revenge at the Moscow beauty parlor.Hear Hear! I forgot all about good old Alton.
Is anyone else a fan of Anthony Bourdain?
I’d give my left eyeball (which Anthony Bourdain would probably eat) to have him come to Buffalo. I’d take him to the place where they have Suicidal wings and watch him get mired up to his elbows in hot sauce, and to the place where you can get a full breakfast for a buck and a quarter and despite the cruddy ambiance, doctors and lawyers line up around the side of the building to get in.Is anyone else a fan of Anthony Bourdain?
Trust me, fondant is for looks, not taste! You CAN flavor it, but it would be like eating Play-doh, which is why fondant is so much fun to work with. Most cakes covered in fondant have to be very dense cakes (like pound cake or carrot cake) because fondant is very heavy. The up side is that a fondant covered cake doesn’t need to stay refrigerated (heck, it’s practically hermetically sealed in that stuff!) and when you’ve got a backlog of fifty-some-odd cakes in a week, you are grateful to not have to worry about refrigerator space for them (not that I speak from experience–I work as a cake decorator at Wal*Mart, NOTHING like what Duff makes, but I wouldn’t mind a one-month internship at Charm City Cakes!)
How enlightening! You certainly have gotten you cake-ucation decorating at the big W. I suspected just what you said here about it having to be dense cake; but then I saw him do a Red Velvet for someone’s wedding so I wasn’t sure…I did wonder abut them just leaving the cakes out on the show like they do. I would have thought fondant would melt? Bu then again I wouldn’t know as I have never had a fondantized (yes that’s a word) cakeTrust me, fondant is for looks, not taste! You CAN flavor it, but it would be like eating Play-doh, which is why fondant is so much fun to work with. Most cakes covered in fondant have to be very dense cakes (like pound cake or carrot cake) because fondant is very heavy. The up side is that a fondant covered cake doesn’t need to stay refrigerated (heck, it’s practically hermetically sealed in that stuff!) and when you’ve got a backlog of fifty-some-odd cakes in a week, you are grateful to not have to worry about refrigerator space for them (not that I speak from experience–I work as a cake decorator at Wal*Mart, NOTHING like what Duff makes, but I wouldn’t mind a one-month internship at Charm City Cakes!)
And yes, it’s perfectly acceptable to peel the fondant off the cake before you eat your slice!
If I ever do though, I’m glad to know I can peel it first!Oh? You too eh…like the snarky ones
Well how depressed were you when you found out he got MARRIED!!! It wasn’t a pretty day for me I can assure you of that…Actually been decorating for 30 years… only the last ten at W*M! We don’t get to play as much as they do on Ace of Cakes, we just have to stick to the same boring stuff every other supermarket bakery does, but no one else in my store (or, heck, the town I work in!) does many wedding cakes, so I’m the “go-to” girl for THAT. I’ve thought of striking out on my own, but owning your own food-related business can be a real pain (especially where I live, for instance, the last bake shop that opened up, closed down before it’s ad contract expired in the local paper! Ouch!)How enlightening! You certainly have gotten you cake-ucation decorating at the big W. I suspected just what you said here about it having to be dense cake; but then I saw him do a Red Velvet for someone’s wedding so I wasn’t sure…I did wonder abut them just leaving the cakes out on the show like they do. I would have thought fondant would melt? Bu then again I wouldn’t know as I have never had a fondantized (yes that’s a word) cake
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