Semi-Homemade with Sandra Lee: Light and Healthy Baki^H^H^H^HDesserts"

Discussion in 'Food and nutrition' started by Ubiquitous, Oct 3, 2005.

  1. Andy

    Andy Guest

    Brick wrote:

    > Would you really like to arrange a cookoff with Sarah Lee?


    Nope, but I'd love to have her over for dinner.

    --
    Andy
    http://tinyurl.com/dzl7h
     


  2. Brick

    Brick Guest

    On 3-Oct-2005, "nancree" <[email protected]> wrote:

    > 2. tsr3 Oct 3, 7:11 pm show options
    >
    > Newsgroups: rec.arts.tv, alt.tv.food-network, rec.food.cooking
    > From: "tsr3" <[email protected]> - Find messages by this author
    > Date: 3 Oct 2005 19:11:03 -0700
    > Local: Mon, Oct 3 2005 7:11 pm
    >
    > Subject: Re: Semi-Homemade with Sandra Lee: Light and Healthy
    > "Still obsessing over the show, I see ......
    >
    > Your essays are........ZZZZZZZZ......BORING!!
    > -----------------------------------
    > I agree, --Ubiquitous is
    > just a big snore.
    > I watch Sandra Lee as often as possible. She's a Southern Belle type,
    > which may put some of you off. But she knows what she's doing. See
    > how expertly she handles her materials. Personally, I'm not much
    > interested in her table decorations. I don't know why "Ubi" criticizes
    > her using short-cuts. That's the whole "point" ! Semi-Homemade--get
    > it ? Her whole show is a deliberate contrast to the extreme perfection
    > of Martha Stewart . That's why she came up with this idea. And I
    > admire Martha Stewart greatly--in all ways. But sometimes it's a long
    > day, and a few short-cuts are just the thing.
    > Nancree


    Regarding cooking shows and Food TV in general. I don't have to endorse
    every recipe or cooking method that I observe on the network. I like to think
    that I have my own brain to pick out the ideas that work for me. Over the last
    few years, I have found that to be true. I watch many of the cooking shows and
    find none of them to be obnoxious in my opinion. I cook everyday and I have
    successfully used many of the tips that I have picked up from cooking shows.
    I don't have a problem translating tips I have learned on the internet to the
    equipment and food that I have available.

    To spend time and effort to badmouth a food network host is about the most
    unproductive endeavor that I can imagine.
    --
    The Brick said that (Don't bother to agree with me, I have already changed my mind.)

    ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
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  3. Goomba38

    Goomba38 Guest

    Brick wrote:

    > To spend time and effort to badmouth a food network host is about the most
    > unproductive endeavor that I can imagine.


    Yet you have no problems wasting time and putting effort into as
    unproductive an endeavor as posting here?
     
  4. Finally got to watch this one. Wow. The editing was something else. Didn't
    everyone notice that after she opens the food processor there's a cut and the
    next shot the spatula is in the bowl, she fights to remove the bowl, but the
    blade is NOT in the bowl. That's sad she can't handle blade removal, but we saw
    that on a recently aired episode. I also noticed when she's layering her
    wontons, they cut to the three level right after the first. Didn't she first
    describe the phyllo cups as a fluffy dessert? Never seen fluffly phyllo in my
    life.

    Except for the compote, every one of her desserts can't be eaten properly. We
    saw her chomp into the phyllo cup, but she ran off camera before we could see
    everything dribble down her chest.

    Only a mentally challenged woman would in one program dump out 3 containers of
    Cool Whip for a dollop of cream. Anyone of average intelligence would refuse to
    do something soooo stupid.

    In article <[email protected]>, [email protected] wrote:
    >
    >OhgawdOhgawdOhgawd! I think I bust a gut from laughing!
    >
    >SLop enters with this startled look on her face, until now only seen on Janet
    >Reno, carrying a piece of angel statuary. As the camera shows her putting it

    in
    >the counter in extreme close up, a clumsy post-edit voice-over of her says
    >"NOW, I'm going to you ALL about the great BAKING we'll be doing today!!".
    >Apparently she thought this week's ep was "Light and Healthy BAKING". She then
    >screws up that saying about "eating your cake and having it too" that annoys

    me
    >to no end.
    >
    >When we return from the opening credits, SLop tells us it's going to be a
    >brilliant day because this ep is all about "Low fat light BAKING!". She places
    >twelve wontons onto a baking sheet, telling us "You can put the wontons next

    to
    >each other b/c they don't rise". But if they did rise, wouldn't that mean that
    >they grew upward and not sideways? She mixes some "nice" honey with "NICE hot
    >water" from the sink faucet. She bastes the wontons and then "puts the wontons
    >back into the oven". Huh?
    >
    >For a filling, she mixes some "rich and thick and delicious" ricotta cheese
    >with one cup of low fat sour cream (as she holds the Rachel Ray container in
    >front of her mouth, a clumsy post-production voice-over "this WHOLE container"
    >is heard) into a food processor, to which she cuts open, nearly spilling a

    good
    >amount of the contents, and then adds, an envelope of instant vanilla pudding
    >mix and some vanilla extract. Struggling with the food processor, she scoops
    >the mixture into a bowl and adds some lemon zest so it tastes "nice and fresh
    >and right out of her garden".
    >
    >Grabbing a baking sheet on the counter behind her, accompanied by a clumsy
    >post-production voice-over "Here are some that I made earlier", she assembles
    >the vaugely-familiar napoleons with nine wontons by alternating wontons with
    >the filling about three levels high. Strangely enough, I think I've seen that
    >blue boat-shaped tray before... She confides that she adds vanilla or
    >strawberry extract to Cool Whip so it tastes homemade. She embellishes a tub

    of
    >Rachel Ray Cool Whip, and uses a glad bag to apply a small dollop to the
    >napoleons, presumably throwing the rest of the Cool Whip away. She deep

    throats
    >a large spoonful of the left-over pudding mixture as we bop out to commercial
    >break.
    >
    >We return from commercial with SLop telling us this ep is all about "low fat
    >deserts". I guess someone set her straight. Bringing out another tub of Rachel
    >Ray Cool Whip, she declares she's going to make the phyllo cups. She opens the
    >roll of phyllo dough, slaps it onto the counter and roughly rolls it open on
    >the counter top, telling us to treat it gently because it's fragile.
    >A post-production voice-over adds "this is light and wonderful pastry".
    >She sprays PAM on it, makes some cinnamon sugar, sprinkles a pinch over the
    >dough, adds another layer of dough, sprays it again with PAM, and sprinkles
    >another layer of cinnamon sugar, topping it off with a final layer of dough.
    >Using a pizza cutter, she cuts it into eight "square" rectangles and then
    >stuffs them into a muffin tin, babbling something about how no cup will be
    >identical in appearance. For some reason she uses half of the muffin tin,
    >skipping every other one as if it's going to expand when it is baked. She
    >creates a filling with instant chocolate pudding mix and instant eXpresso,
    >mixed with a hand mixer on low; otherwise you'll get powder EVERYWHERE. She
    >pulls out the cups from the oven and fills three with chocolate pudding and
    >eXpresso mix, using a Glad bag to fill the cups instead of a spoon and then
    >uses an entire tub of Cool whip in a Glad bag to place a tiny off-center

    dollop
    >on each and finally dusting with coco powder. Yes, she threw the rest of both
    >bags away. SLop then attempts to deep throat one, only to have it audibly
    >shatter apart in her hands, forcing her to hastily exit stage right. I guess
    >it's better than because she got third degree burns in her mouth and throat.
    >
    >When we return from commercial break, SLop talks about how intimidated she was
    >by making meringues and begins making something. Meringues, I assume. After
    >whipping the meringues sufficiently, she cries "It's going to be BEAUtiful!"
    >and she starts uncontrollably licking the RA whipper attachment before

    dropping
    >it into the sink. A trick to make perfect meringue cakes, she tells us, is to
    >place a salad plate on parchment paper and use a pencil to make outlines for
    >the meringue. With all the solemnity of the Surgeon General, she pauses to

    tell
    >us "This is VERY important! I want you to turn the parchment paper upside down
    >because you do not want to bake on that lead! This is VERY important!" She
    >spreads the meringue into the shape of the saucer outlines to make disks. She
    >pops them into the oven for an indeterminate time and says there two type of
    >fillings. She begins with sugar free and fat free instant lemon pudding mix

    and
    >adds milk. SLop is amazed at how fast it begins to "set up". For a second
    >layer, she takes a new tub of Rachel Ray Cool Whip, described by a series of
    >clumsy post-production voice-overs as "a. Low-FAT. WHIPPED. Topping.". She
    >empties half into a bowl and adds some strawberries and strawberry extract (so
    >it tastes homade?). She assembles the meringue cake by dumping half the

    pudding
    >onto a meringue, topping it with another, then dumping some cool whip on top,
    >topping it with a third meringue, some more pudding, and another meringue and
    >the rest of the coolwhip. She garnishes it with a sprig of mint, some
    >strawberries she set aside, and some lemon zest.
    >
    >When we return from commercial, we can tell by the graphic on the screen that
    >it's now "Sandra's Cocktail Time!". SL enters with a bottle of port wine.
    >Psyche! No cocktail time! In its place, she makes a dried fruit compote. She
    >puts port and sugar into a pan to heat up, then adds a bunch of random dried
    >fruits and cranberries (because they're worth it!) and boils it. She exclaims
    >that she loves the fruit because it soaks up the port and sugar and then

    spoons
    >out some that is at a roiling boil in a pan over some frozen yogurt which
    >somehow resists melting into a puddle. Grabbing a couple goblets of the
    >compote, she moseys over to the table scape at the "kiddie table". Oddly
    >enough, the tablescape is rather tame, consisting of cloth remnants in this
    >week's color (lavendar) with fake purple rose petals strewn about. The compote
    >glasses are set on big silver serving platters like you'd see at King Henry
    >VIII's dinner. Sandra shows us her "clever" idea of stuffing the napkins into
    >the lavendar coffee cups on the table before pimping the web site and exiting
    >with a double baby-claw wave.
    >
    >--
    >"Paper plates -- easy to get year round." Sandra Lee, "All American Girl
    >Party"
     
  5. On Mon, 17 Oct 2005 18:52:05 -0500, Dr Mrs Luisa Pimentel Estrada
    <[email protected]> wrote:

    >Finally got to watch this one. Wow. The editing was something else. Didn't
    >everyone notice that after she opens the food processor there's a cut and the
    >next shot the spatula is in the bowl, she fights to remove the bowl, but the
    >blade is NOT in the bowl. That's sad she can't handle blade removal, but we saw
    >that on a recently aired episode. I also noticed when she's layering her
    >wontons, they cut to the three level right after the first. Didn't she first
    >describe the phyllo cups as a fluffy dessert? Never seen fluffly phyllo in my
    >life.
    >
    >Except for the compote, every one of her desserts can't be eaten properly. We
    >saw her chomp into the phyllo cup, but she ran off camera before we could see
    >everything dribble down her chest.
    >
    >Only a mentally challenged woman would in one program dump out 3 containers of
    >Cool Whip for a dollop of cream. Anyone of average intelligence would refuse to
    >do something soooo stupid.
    >


    And people wonder why we are so critical.

    pepsi
     
  6. Ubiquitous

    Ubiquitous Guest

    In article <BF67CF03.554FC%[email protected]>, [email protected] wrote:
    >in article [email protected], Ubiquitous at
    >[email protected] wrote on 10/4/05 2:32 AM:
    >
    >> [email protected] wrote:
    >>
    >>> Your essays are........ZZZZZZZZ......BORING!!

    >>
    >> And yet you continue to read every one of them.

    >
    >Slops food is awful but they watch the shows.
    >
    >:-D


    Well, it's better than eating her concoctions.

    --
    WARNING!!!
    Use of these recipes may be hazardous to your health, food budget,
    standing in your community and liver function. Use at your own risk!! We
    assume no liability from any illness or injury sustained while eating the
    "food" or being exposed to crapass tablescapes. And no, we're not sure
    where she grew up either. The Cordon Bleu disavows any knowlege of Miss Lee.
     
  7. Ubiquitous

    Ubiquitous Guest

    [email protected] wrote:

    >I watch Sandra Lee as often as possible. She's a Southern Belle type,
    > [...]
    >But she knows what she's doing. See how expertly she handles her materials.
    > [...]
    >Her whole show is a deliberate contrast to the extreme perfection of Martha
    >Stewart.



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    --
    WARNING!!!
    Use of these recipes may be hazardous to your health, food budget,
    standing in your community and liver function. Use at your own risk!! We
    assume no liability from any illness or injury sustained while eating the
    "food" or being exposed to crapass tablescapes. And no, we're not sure
    where she grew up either. The Cordon Bleu disavows any knowlege of Miss Lee.
     
  8. Ubiquitous

    Ubiquitous Guest

    In article <[email protected]>, [email protected] wrote:

    >So, which of you are signing up for the new (next star) competition?


    I can make Hamburger Helper -- where do I sign up? :-D

    --
    WARNING!!!
    Use of these recipes may be hazardous to your health, food budget,
    standing in your community and liver function. Use at your own risk!! We
    assume no liability from any illness or injury sustained while eating the
    "food" or being exposed to crapass tablescapes. And no, we're not sure
    where she grew up either. The Cordon Bleu disavows any knowlege of Miss
    Lee.
     
  9. Ubiquitous

    Ubiquitous Guest

    In article <[email protected]_s21>, [email protected] wrote:

    >Keep it up Ubi. We'll share rants sometime.


    Thanks! I noticed they'll be repeating last year's Halloween fiasco this
    weekend, in addition to an hour long (!) new one in prime time(!)...

    This is going to be a hoot!

    --
    WARNING!!!
    Use of these recipes may be hazardous to your health, food budget,
    standing in your community and liver function. Use at your own risk!! We
    assume no liability from any illness or injury sustained while eating the
    "food" or being exposed to crapass tablescapes. And no, we're not sure
    where she grew up either. The Cordon Bleu disavows any knowlege of Miss
    Lee.
     
  10. Ubiquitous

    Ubiquitous Guest

    [email protected] wrote:
    >Ubiquitous wrote:


    >> She spreads the meringue into the shape of the saucer outlines to make
    >> disks.

    >
    >That looked really difficult to get exactly right. Wouldn't it be easier
    >to use a cheesecake pan without the bottom?


    As I understand it, that was the one time she should have used her Glad-bag-
    with-a-hole-cut-out trick.

    --
    WARNING!!!
    Use of these recipes may be hazardous to your health, food budget,
    standing in your community and liver function. Use at your own risk!! We
    assume no liability from any illness or injury sustained while eating the
    "food" or being exposed to crapass tablescapes. And no, we're not sure
    where she grew up either. The Cordon Bleu disavows any knowlege of Miss Lee.
     
  11. Ubiquitous

    Ubiquitous Guest

    [email protected] wrote:

    >When Ubi first started with his commentary on the blonde dope I
    >protested that he need not look at her. Well, since then I've been
    >watching her and she's better than any 'I Love Lucy' re-run. I
    >apologized to Ubi several weeks ago, but I don't know if he saw it or
    >not.


    Thanks Joan! I saw it but can't recall if I got around to responding to
    it or not.

    >Sandra is an alcoholic twit. She comes up with concoctions that look
    >absolutely revolting. And her techniques and instructions are a hoot.
    >I think it was last week she was mangling some sort of pastry dough.
    >Her instructions about separating it was to do it in the refrigerator.
    >Huh? My 'frig is pretty darn big, but I don't think I could get in
    >there to separate dough.


    Yeah, she sure loves her booze, doesn't she? I love how she constantly
    displays her unfamiliarity with shapes by making round "toast points"
    and cutting out rectangular "squares" out of pastry dough.

    >I saw the meringue episode and opening the pudding package sideways and
    >spilling half of it. I still don't get her idea of adding vanilla
    >extract to Cool Whip, it must be a delicacy is the Lee household. No
    >wonder they are always swilling down the liquor at her house.


    I believe she once claimed that adding the vanilla extract makes it
    taste like it was grown in her garden.

    >Sandra is not the sharpest knife in the drawer.


    Hee.

    --
    WARNING!!!
    Use of these recipes may be hazardous to your health, food budget,
    standing in your community and liver function. Use at your own risk!! We
    assume no liability from any illness or injury sustained while eating the
    "food" or being exposed to crapass tablescapes. And no, we're not sure
    where she grew up either. The Cordon Bleu disavows any knowlege of Miss
    Lee.
     
  12. pennyaline

    pennyaline Guest

    Ubiquitous wrote:
    > [email protected] wrote:
    >> I saw the meringue episode and opening the pudding package sideways and
    >> spilling half of it. I still don't get her idea of adding vanilla
    >> extract to Cool Whip, it must be a delicacy is the Lee household. No
    >> wonder they are always swilling down the liquor at her house.

    >
    > I believe she once claimed that adding the vanilla extract makes it
    > taste like it was grown in her garden.


    I've heard her say it makes Cool Whip taste homemade. That's probably
    what you heard, too.


    >> Sandra is not the sharpest knife in the drawer.


    Nor is her producer.
     
  13. On Wed, 19 Oct 2005 03:41:41 -0500, [email protected] (Ubiquitous)
    wrote:

    >In article <[email protected]>, [email protected] wrote:
    >
    >>So, which of you are signing up for the new (next star) competition?

    >
    >I can make Hamburger Helper -- where do I sign up? :-D


    But you have to be willing to add a packet of brown gravy, a tub of
    Cool Whip, and cheese powder from your favorite brand of mac and
    cheese.
     
  14. [email protected] wrote:
    > On Wed, 19 Oct 2005 03:41:41 -0500, [email protected] (Ubiquitous)
    > wrote:
    >
    > >In article <[email protected]>, [email protected] wrote:
    > >
    > >>So, which of you are signing up for the new (next star) competition?

    > >
    > >I can make Hamburger Helper -- where do I sign up? :-D

    >
    > But you have to be willing to add a packet of brown gravy, a tub of
    > Cool Whip, and cheese powder from your favorite brand of mac and
    > cheese.



    Well, I'll tell you right now, if I can't add a bottle of liquor and
    some lemon drops to my recipe I'm not gonna sign up for the next
    competition. <Crossing arms in a huff and sticking nose in the air.>
     
  15. Joan wrote:

    >>>> So, which of you are signing up for the new (next star) competition?
    >>>
    >>> I can make Hamburger Helper -- where do I sign up? :-D

    >>
    >> But you have to be willing to add a packet of brown gravy, a tub of
    >> Cool Whip, and cheese powder from your favorite brand of mac and
    >> cheese.

    >
    >
    > Well, I'll tell you right now, if I can't add a bottle of liquor and
    > some lemon drops to my recipe I'm not gonna sign up for the next
    > competition. <Crossing arms in a huff and sticking nose in the air.>


    Gotta have almonds too. Never forget which side of your bread is buttered.

    Bob
     
  16. Bob Terwilliger wrote:
    > [email protected]
    >
    > Use your killfile or just STFU.
    >
    > To whom are you replying? Learn to quote or just STFU.
    >
    > Bob




    You get 'em Bob!
     
  17. >I hate it when people don't include the post they are replying to.
    >Come on, the rest of us like to follow along.


    It's not called a "thread" for nothing. Just read the whole little
    cascading thingie in your newsreader. One post follows the other. It
    ain't rocket science.
     
  18. On 20 Oct 2005 21:00:36 -0700, [email protected] wrote:

    >>I hate it when people don't include the post they are replying to.
    >>Come on, the rest of us like to follow along.

    >
    >It's not called a "thread" for nothing. Just read the whole little
    >cascading thingie in your newsreader. One post follows the other. It
    >ain't rocket science.


    It ain't all AOL and google groups, either. I delete my posts daily
    and only see one day's posts at a time. My reader doesn't expand
    threads and I'm not about to keep every post just so I can figure out
    which post someone is referring to. Not usually worth the effort.

    pepsi
     
  19. Ubiquitous

    Ubiquitous Guest

    [email protected] wrote:
    >Ubiquitous wrote:
    >> [email protected] wrote:


    >>> I saw the meringue episode and opening the pudding package sideways and
    >>> spilling half of it. I still don't get her idea of adding vanilla
    >>> extract to Cool Whip, it must be a delicacy is the Lee household. No
    >>> wonder they are always swilling down the liquor at her house.

    >>
    >> I believe she once claimed that adding the vanilla extract makes it
    >> taste like it was grown in her garden.

    >
    >I've heard her say it makes Cool Whip taste homemade. That's probably
    >what you heard, too.


    I've heard that too, but she made the "fresh from the garden" taste
    in another ep. I'll have to look it up.

    >>> Sandra is not the sharpest knife in the drawer.

    >
    >Nor is her producer.


    My theory is that he hates her and is passive-agressively sabotaging her.

    --
    WARNING!!!
    Use of these recipes may be hazardous to your health, food budget,
    standing in your community and liver function. Use at your own risk!! We
    assume no liability from any illness or injury sustained while eating the
    "food" or being exposed to crapass tablescapes. And no, we're not sure
    where she grew up either. The Cordon Bleu disavows any knowlege of Miss
    Lee.
     
  20. Ubiquitous

    Ubiquitous Guest

    [email protected] wrote:
    >Ubiquitous wrote:
    >> [email protected] wrote:


    >>> I saw the meringue episode and opening the pudding package sideways and
    >>> spilling half of it. I still don't get her idea of adding vanilla
    >>> extract to Cool Whip, it must be a delicacy is the Lee household. No
    >>> wonder they are always swilling down the liquor at her house.

    >>
    >> I believe she once claimed that adding the vanilla extract makes it
    >> taste like it was grown in her garden.

    >
    >I've heard her say it makes Cool Whip taste homemade. That's probably
    >what you heard, too.


    I've heard that too, but she made the "fresh from the garden" taste
    in another ep. I'll have to look it up.

    >>> Sandra is not the sharpest knife in the drawer.

    >
    >Nor is her producer.


    My theory is that he hates her and is passive-agressively sabotaging her.

    --
    WARNING!!!
    Use of these recipes may be hazardous to your health, food budget,
    standing in your community and liver function. Use at your own risk!! We
    assume no liability from any illness or injury sustained while eating the
    "food" or being exposed to crapass tablescapes. And no, we're not sure
    where she grew up either. The Cordon Bleu disavows any knowlege of Miss
    Lee.
     
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