aimee;3343247:
Oh my goodness. Y’all really don’t want to get me started on Rachael Ray. I alreay got in trouble w/ my Sandra Lee rant earlier…!! 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?
Lucania;3345792:
perhaps some of the differences are that some are cooks and some are chefs?Oh my goodness. Y’all really don’t want to get me started on Rachael Ray. I alreay got in trouble w/ my Sandra Lee rant earlier…
I really do like most of them but only like some of their food…
I’m not fond of Italian cuisine so don’t care for shows into Italian food… Giada etc…
Wow, thanks!!!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!)
And yes, it’s perfectly acceptable to peel the fondant off the cake before you eat your slice!
WAIT!!! NO, no, no, no, no, no, no, no! There are TWO different kinds of fondant!
I like the way she cooks too. Rachel Ray sometimes gets too creative and then makes things I can’t imagine being too tasty.
Yeah, I’m watching them back to back right now. Giada either cooks the way I already do, or the way I want to cook. She did two roasted veggie dishes that are similar to things that DH and I already do, but with little twists that would make them even better (and that I wouldn’t have thought to do, like wrapping roasted asparagus in prosciutto). Rachel Ray is making some mini Thanksgiving style feast on the stove, but instead of using, say, fresh turkey breast cutlets, she got a big chunk of deli-meat turkey breast and cubed that up for her skillet dish. The fresh turkey would be just as easy to cut and add, would probably cost about the same amount of money, and would taste about 50 times better. Plus it would be healthier since it wouldn’t have the salt and preservatives that are in the deli meat. Oh well. To each her own.
Since we are going to mass this evening–I caught Giada this morning. I really enjoy her show, and like her smiley enthusiasm-plus, I’m Italian–she’s Italian…I enjoy her stories of Italy, etc.Yeah, I’m watching them back to back right now. Giada either cooks the way I already do, or the way I want to cook. She did two roasted veggie dishes that are similar to things that DH and I already do, but with little twists that would make them even better (and that I wouldn’t have thought to do, like wrapping roasted asparagus in prosciutto). Rachel Ray is making some mini Thanksgiving style feast on the stove, but instead of using, say, fresh turkey breast cutlets, she got a big chunk of deli-meat turkey breast and cubed that up for her skillet dish. The fresh turkey would be just as easy to cut and add, would probably cost about the same amount of money, and would taste about 50 times better. Plus it would be healthier since it wouldn’t have the salt and preservatives that are in the deli meat. Oh well. To each her own.
ac claire;3348370:
Eh. I don’t think that’s it. I don’t care at all what their cooking classification is. Mostly it’s their grating, fake personalities.perhaps some of the differences are that some are cooks and some are chefs?
(on TV-- who knows what they’re like in real life…)
Exactly.The fresh turkey would be just as easy to cut and add, would probably cost about the same amount of money, and would taste about 50 times better. Plus it would be healthier since it wouldn’t have the salt and preservatives that are in the deli meat. Oh well. To each her own.
I’ve never done zucchini. Usually I slice that thin and saute it with minced garlic and sliced red bell pepper.
Eggplant parmesan…
Hi, I normally shy away from eggplant, because I thought you needed to salt the slices, put them in a colander with a lid over them to drain out the bitter juices. It seemed like too much work. Your recipe seems tasty, and fairly convenient. One question…when I do eggplant it seems to absorb the oil like a sponge. Does the flour help avoid this?Eggplant parmesan…
Slice a medium eggplant into 1/2-3/4 in. rounds. Dip slices in flour, then into an egg beaten with a few tablespoons of milk, then into breadcrumbs to coat completely (I like to use the Italian-seasoned bread crumbs). Saute these in olive oil for a few minutes on each side or until brown and crisp. Then place them in a greased baking pan (9x13 inch works well) and top each with a few tablespoons of grated mozzarella and parmesan cheese, followed by a few tablespoons of marinara sauce on each slice. Bake at 400 F for about 15 minutes until the cheese is melted and everything is very hot. I like to serve this with pasta and extra marinara.
Man, I wish DH liked eggplant. When I lived with my parents, I grew eggplant in the backyard and made this fairly often.
Oh…This is rolled fondant. The box makes it very clear.
Duz not want!
TY!Oh…
as you were…