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Old 10-31-2008, 11:35 PM   #51
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Way back up this this thread someone asked why the chefs chop off so much of the tomato before slicing or dicing and why they don't scrape everything from the bowl or pan when they are cooking. Time. Trying to be absolutely precise not to waste on a show would be like watching grass grow. I hope they figure correctly that we know how to scrape down a bowl. At least all this is my guess.
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Old 11-01-2008, 03:41 AM   #52
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David, don't you you have any idea what ascorbic acid can do to a $75 nail job????........I eat anything and I mean anything that is cut off a tomato..........I can't wait until my d-i-l goes to work for that one week on the Rachel Ray show in Houston......hope they don't make her sign a confidentiality agreement and see what really goes on behind the scenes.........will let y'all know if she can .............
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Old 11-24-2008, 09:54 AM   #53
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My current favorite is Jamie Oliver. He shows a passion for food and cooking second to none.
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