Monday, October 03, 2005
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.)
Second—I am not fond of the new low-cut blouses you wear. Modesty is always in fashion—but especially in the kitchen. Tsk, tsk. Are you wearing these low-cut blouses now because you are engaged/married to a rock-star? I know he’s in a band, or something like that. I guess the low-cut blouse goes with your funky new lightened hair. Having dark brown hair is always fashionable too. Just ask me. I am oh so stylish.
P.S. The peppers you used on your show today where Poblanos—not Anaheims. Puh-lease.
Labels: Cooking and Food