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07-29-2008, 07:01 AM
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Quoting feldwebel Schultz:
I see nuzing! I say nuzing!     
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09-15-2008, 10:33 AM
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Personally I don't find Sandra Lee endearing. I respect her concept of cooking and anyone that follows it. I don't consider myself a purist and have even tried some of her recipes and have been unsurprisingly disappointed. I have a lot of friends that grew up on chicken nuggets and canned foods and they seem to love her. But when you grow up with a Mommy who makes everything from scratch using herbs and vegetables she grew herself, well then Sandra's shake 'n bake style doesn't really satisfy your pallette. Of course who am I to talk - I don't have any kids to run around after yet.
But I would like to think that when I do have children I'd rather not get them used to eating stuff out of a box that contains hfcs and other gnarly things I can't pronounce. You have no idea how difficult it is to teach yourself to like real peanut butter if you grew up on Skippy.
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10-19-2008, 05:11 PM
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I've never really been a fan of Sandra Lee mostly because I'm against all the chemicals in most pre-packaged foods. There is a big difference between finding a good quality pre-made chicken stock to use in your pilaf made with brown basmati, fresh herbs and pine nuts the Sandra Lee version which would be to buy pilaf in a box and then "juszh it up" with canned pineapple and pare it along curry made with canned chicken. I would never say that you should shoulld buy a single pre-packaged item ever but I am against the school of cooking which goes "open 6 boxes, 3 cans add water and bake. That's just too much goop in your food.
Oh the other hand my sister gave me a Jamie Oliver cook book a couple months ago and I LOVE it! I have already made half the recipes. Last edited by jfain; 10-19-2008 at 05:20 PM. Reason: *
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10-20-2008, 10:22 AM
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Which Jamie book is it? I have Cook with Jamie and Jamie at Home and I love them both. I need all of Jamie's books! You know what a big fan I am jfain. Haven't come across a recipe that didn't work perfectly.
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10-20-2008, 10:42 AM
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I have Jamie's Kitchen. I do think the recipes are a little heavy on the butter and oil for our taste. After the first few recipes I started cutting back on that a little but they are still fabulous.
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10-22-2008, 02:35 AM
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I've got the Jamie book with the baby blue front cover and the pink back one. I liked it but honestly, I've only made two things out of it- the banoffee tartlets and the individual tomato bread loaves baked in small 5 oz. tomato paste cans. Both were great...
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10-22-2008, 08:45 AM
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I think you have the same one as me. I have both of those recipes in my book. I haven't made either since I would have to convert them to gluten free. I have made the grape and tarragon salad the Moorish apple salad, pan seared sole with polenta and capers, venison with blueberries and broccoli and I know I've done more of them than that but it's all I can seem to remember for the moment. Now that winter is coming I'll be diving into the chapter on braising. I can't wait!
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