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Old 05-20-2009, 02:38 PM   #31
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Besides, we are always free to adapt any recipe we find -- in a book, online or on a tv show -- to suit our own tastes, sensibilities, and what we have in the house.
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Old 05-20-2009, 03:03 PM   #32
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I always find it bothersome when someone, speaking English, uses a foreign language's pronunciation for a word with an English pronunciation.
Not that I've noticed it on any of the Food Shows, and certainly not on Giada's.
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Old 05-20-2009, 05:39 PM   #33
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I always find it bothersome when someone, speaking English, uses a foreign language's pronunciation for a word with an English pronunciation.
Not that I've noticed it on any of the Food Shows, and certainly not on Giada's.

So you prefer the person mispronounce the foreign word to be consistent with words in another language?
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Old 05-20-2009, 05:55 PM   #34
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I always find it bothersome when someone, speaking English, uses a foreign language's pronunciation for a word with an English pronunciation.
Not that I've noticed it on any of the Food Shows, and certainly not on Giada's.
Yeah, it sounds kind of ostentatious (but then, so does using the word "ostentatious" ). I get a kick out of people pronouncing city names like Québec, Amarillo and Los Angeles using the pronunciation of the original language instead of our commonly accepted English mangling. What good is it having your own language if you can't use it to mangle others?
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Old 05-20-2009, 07:08 PM   #35
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I always think it's interesting how in one thread there can be some bashing and not a word is said about it, then in another all of a sudden we're all minding our mouths. I obviously can't see the "innappropriate" posts anymore, as they have been deleted, but I didn't think anyone was "bashing". We're being a little critical, sure...but title of this thread is being critical, so I am not sure how this thread couldn't have gone in that direction.

Maybe this thread should have been moved to the "venting" thread since it seems anything goes there?
BRIEF HIJACK...Snack pack, moderators can't see everything that is what the Report Post button is for. We DO see every reported post, so if something bothers you hit that button. And keep in mind that the Mods here have to make judgement calls all the time, and we are only human. What you may not know is that the FN used to have message boards like DC and when they closed down (due to trolling) many members moved here and we said then that there would be a zero tolerance for any FN bashing or garbage. Its been a few years and we have opened up this section for people to comment but its a fine line sometimes between a comment and just posting nastiness. I hope you understand the difference. If you feel there are things being missed or some other type of inequality is being practiced here then please send one of the Admins a PM we would be more than happy to discuss things with you.

And now, back to the original topic...Giada doesn't really bug me much, but I admit, I don't watch her. Not because of any of her physical attributes, but because there are better shows to watch.
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Old 05-20-2009, 07:24 PM   #36
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I made this recipe, Short Ribs with Tagliatelle Recipe : Giada De Laurentiis : Food Network of hers and it's very good.

I used a boneless chuck roast in place of the short ribs because that's what I had on hand and I find short ribs too fatty.
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Old 05-20-2009, 07:53 PM   #37
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Aye, and too skinny to be a good cook, too! And yes, I don't think Bobby Flay is "all that", either ...

Ah, I should be honest. I had to look up in Google who Giada is. I've never seen her show. I haven't had a TV in years. I wouldn't have bothered, but the talk about "assets" piqued my interest. (Financially, speaking, of course!)
i call bobby - snobby flay. i am italian and i scream when i see giada murder something my mom and aunt's make.

justin well i garrrrunteeeeeeee hes still sucking crawfish heads off news paper!! it took me months to figure out "coobeeun" was court boulion!! but i loved him!

cooks these days don't take time to teach techniques like chiffonade, julian and such like julia, jacque, the frug, Madeleine or graham kerr (remember the galloping gourmet? when he still drank). there was an oriental cook that counted as he chopped, he reminds me of jackie chang i can't remember his name.
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Old 05-20-2009, 07:58 PM   #38
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Being married to an Italian gentleman, I make many of his mom's recipes but I find Giada's very close to mom's..I've made her milanese, and several others and my gang finds them very good and often asks for them over again..I don't care what someone looks like, I find her lovely to look at, but if she wasn't attractive I'd still enjoy what she offers in recipes.We all can't be considered beautiful nor ugly, what our bodies look like is only important to ourselves and our loved ones..Remember we didn't choose this body, it was given to us. I have to add, not all Italian recipes will be made the same way, my dh's mom was from Genoa, so her ravioli were different than some others are. She never made any foods with salt pork, or anchovies, that doesn't mean she was wrong, just differnt dialect. Also some ingredients found in Italy are not available here and have to be substituted for. Thus a difference...

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Old 05-20-2009, 08:00 PM   #39
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i call bobby - snobby flay. i am italian and i scream when i see giada murder something my mom and aunt's make.

justin well i garrrrunteeeeeeee hes still sucking crawfish heads off news paper!! it took me months to figure out "coobeeun" was court boulion!! but i loved him!

cooks these days don't take time to teach techniques like chiffonade, julian and such like julia, jacque, the frug, Madeleine or graham kerr (remember the galloping gourmet? when he still drank). there was an oriental cook that counted as he chopped, he reminds me of jackie chang i can't remember his name.
Do you mean Martin Yan? He was a whizz with that knife and cleaver
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Old 05-20-2009, 08:04 PM   #40
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Do you mean Martin Yan? He was a whizz with that knife and cleaver
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YES!! thats him thank you
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