Dear Rachael Ray,
I was watching your show 30 Minute Meals this afternoon—as I do most everyday from 4-5pm as I cook dinner, or in today’s case, sit on the couch with a cranky baby. I have a couple of your cookbooks and download your recipes quite frequently. Yumm-o, as you would say. Anyway, I don’t mean to be a complainer—it’s just not my nature to criticize—but a few things are happening on your show and I don’t like it.
First—I noticed today you now do all your chopping with an orange-handled Santoku knife. What’s that all about? I also noticed a few weeks ago that you switched from your beautiful All-Clad sauté pan to some tacky non-stick oval pan. I thought to myself—“Why is Rachael doing this? My testimony of always using stainless steel frying pans to produce a good fond will not be shaken!” Then my Sur La Table catalog came in the mail today and there you are on the cover holding an orange-handled Santoku knife. And inside is your oval pan too. Sellout! All-Clad is the best—you know it and I know it—so cut the nonsense and go back to the good pan! I realize you are now a famous celebrity chef and have your own line of lesser quality kitchen stuff, but do you have to showcase them on your show? I am watching a cooking show—not an infomercial. Even Emeril with all his ego doesn't cook on his show with his line of cookware. (By the way, I do own, embarrassingly enough, some of Emeril's pans because not everyone has a TV show that furnishes you with top-of-the-line cooking products.)
Sincerely,
Cynthia
P.S. The peppers you used on your show today where Poblanos—not Anaheims. Puh-lease.
Monday, October 03, 2005
30-Minute No-Nos
Dear Rachael Ray,
I was watching your show 30 Minute Meals this afternoon—as I do most everyday from 4-5pm as I cook dinner, or in today’s case, sit on the couch with a cranky baby. I have a couple of your cookbooks and download your recipes quite frequently. Yumm-o, as you would say. Anyway, I don’t mean to be a complainer—it’s just not my nature to criticize—but a few things are happening on your show and I don’t like it.
First—I noticed today you now do all your chopping with an orange-handled Santoku knife. What’s that all about? I also noticed a few weeks ago that you switched from your beautiful All-Clad sauté pan to some tacky non-stick oval pan. I thought to myself—“Why is Rachael doing this? My testimony of always using stainless steel frying pans to produce a good fond will not be shaken!” Then my Sur La Table catalog came in the mail today and there you are on the cover holding an orange-handled Santoku knife. And inside is your oval pan too. Sellout! All-Clad is the best—you know it and I know it—so cut the nonsense and go back to the good pan! I realize you are now a famous celebrity chef and have your own line of lesser quality kitchen stuff, but do you have to showcase them on your show? I am watching a cooking show—not an infomercial. Even Emeril with all his ego doesn't cook on his show with his line of cookware. (By the way, I do own, embarrassingly enough, some of Emeril's pans because not everyone has a TV show that furnishes you with top-of-the-line cooking products.)
Sincerely,
Cynthia
P.S. The peppers you used on your show today where Poblanos—not Anaheims. Puh-lease.
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6 comments:
Patty, I don't think you need to watch the show to appreciate the nature of Cynthia's disgust. I've watched Rachael Ray a couple of times and she annoyed me thoroughly. Cyn, how do you stomach her?
Carolyn, you are so right--her mannerisms do bug, but you get used to them after a while. The first few times I saw the show I changed it each time. But she grows on you. Now I don't mind her silliness--as much. :)
Now see, that theory sounds to me like people who say you have to acquire a taste for those nasty foods and drinks - like all beer, I guess. I'm sorry, but if something doesn't taste good to begin with, it's not worth torturing myself until it becomes palatable. By the way, how did I miss the chance to guffaw at your comment "it's just not my nature to criticize"???
Hey, once you taste her versions of Moo Shu Pork pockets, Meatball Subs, Orange Chicken & jasmine rice, and Turkey Shepherds Pie then you'll realize she is GOOD at what she does. This is not the same thing as acquiring a taste for nasty things like beer. Hmph.
Her food may be good, but I can't stand the woman, Cynthia. I too am shocked that you can really watch her. "Just grab that E.V.O.O...." gag! I say she's sold her soul to some food tv devil.
Allison we really should have entered the food network contest to win our own cooking show. Then life would be perfect. As such, we have to listen to the giant egos on food network. We really should have entered.....
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