jglass
New member
Anyone else read about this online? 
Bourdain evidently insulted Deen, Fieri, R. Ray and Sandra Lee. He was the hardest on Deen. Commenting on her being the most dangerous woman in America. He said - "She revels in unholy connections with evil corporations and she's proud of the fact that her food is ... bad for you. ... Plus, her food sucks."
Paula's response - Deen went on to defend the others that Bourdain slighted during the interview saying, “My good friends Rachael, Guy and Sandra are the most generous charitable folks I know. They give so much of their time and money to help the food deprived, sick children and abandoned animals. I have no idea what Anthony has done to contribute besides being irritable.
You really cannot blame or credit Paula Deen for fattening southern cooking. I grew up on this sort of food. If you slaughtered a pig then you rendered the fat for lard. Nothing was wasted. You used the milk from the cows for cream, milk and butter. When my Mamaw and my Mother fried bacon they kept an old coffee can on the stove to save the drippings to use later on. I remember helping churn butter on my Maternal Grandparents porch in an old butter churn. I also remember her using that same butter to make yummy apple butter stack cakes that sat in the middle of her kitchen table for days for people to help themselves to. I remember my Mom and Mamaw both having 10 gallon buckets of lard in their kitchens. When they fried chicken and it later cooled they were covered with a white wax looking film because of the lard they were fried in. I remember my Mom doing what she called seasoning a pot of pinto beans. She seasoned then by scooping a huge serving spoon of lard into the cooking beans and a heap of salt. She would add at least a half cup of lard or more to the pot. Mom made biscuits by melting a ton of lard or bacon grease in her iron skillet and as she added her biscuits to the skillet to bake she turned them so they were coated in the fat. To this day I refuse to buy lard lol. On the times my brother wants pinto beans cooked like Mom made I put in a couple of smoked ham hocks instead of the lard. Not much better but at least they are not lard.
Everyone around here thinks I cook like Paula and I do to some extent but not every day. The fried pies I made one batch for Jon and one for his Dad. I will not be making those again for a long time unless they ask for them. We do indulge in the occasional loaded breakfast which is Jon's fav meal of the day. That breakfast will be turkey sausage and gravy made with 2% milk. Most of the time any meat I cook is roasted or baked. I cook with olive oil unless deep frying .. like the fried pies then it is in vegetable oil. I am most guilty of true southern fat to the wind cooking around the holidays.
Bourdain evidently insulted Deen, Fieri, R. Ray and Sandra Lee. He was the hardest on Deen. Commenting on her being the most dangerous woman in America. He said - "She revels in unholy connections with evil corporations and she's proud of the fact that her food is ... bad for you. ... Plus, her food sucks."
Paula's response - Deen went on to defend the others that Bourdain slighted during the interview saying, “My good friends Rachael, Guy and Sandra are the most generous charitable folks I know. They give so much of their time and money to help the food deprived, sick children and abandoned animals. I have no idea what Anthony has done to contribute besides being irritable.
You really cannot blame or credit Paula Deen for fattening southern cooking. I grew up on this sort of food. If you slaughtered a pig then you rendered the fat for lard. Nothing was wasted. You used the milk from the cows for cream, milk and butter. When my Mamaw and my Mother fried bacon they kept an old coffee can on the stove to save the drippings to use later on. I remember helping churn butter on my Maternal Grandparents porch in an old butter churn. I also remember her using that same butter to make yummy apple butter stack cakes that sat in the middle of her kitchen table for days for people to help themselves to. I remember my Mom and Mamaw both having 10 gallon buckets of lard in their kitchens. When they fried chicken and it later cooled they were covered with a white wax looking film because of the lard they were fried in. I remember my Mom doing what she called seasoning a pot of pinto beans. She seasoned then by scooping a huge serving spoon of lard into the cooking beans and a heap of salt. She would add at least a half cup of lard or more to the pot. Mom made biscuits by melting a ton of lard or bacon grease in her iron skillet and as she added her biscuits to the skillet to bake she turned them so they were coated in the fat. To this day I refuse to buy lard lol. On the times my brother wants pinto beans cooked like Mom made I put in a couple of smoked ham hocks instead of the lard. Not much better but at least they are not lard.
Everyone around here thinks I cook like Paula and I do to some extent but not every day. The fried pies I made one batch for Jon and one for his Dad. I will not be making those again for a long time unless they ask for them. We do indulge in the occasional loaded breakfast which is Jon's fav meal of the day. That breakfast will be turkey sausage and gravy made with 2% milk. Most of the time any meat I cook is roasted or baked. I cook with olive oil unless deep frying .. like the fried pies then it is in vegetable oil. I am most guilty of true southern fat to the wind cooking around the holidays.
