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Old 07-29-2005, 10:20 PM   #31
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Rachel started off using the basic French chef's knife and then moved into using a couple of Santoko knives (Wusthof and Global) .... she now has a sponsor that has named one after her ... so of course she is going to change, again!

Just like pro athletes - you endose the product that pays you the most to promote it.

Like her or not ... she probably puts more in the bank at the end of the day than most of us.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 07-29-2005, 11:03 PM   #32
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OK, here's my "take" on Rachel Ray . . .

Originally Posted by GB
Sounds like cooking to me. You just described stir fry, soups, stew, and many other things LOL
When I first started watching the food channel, I found her interesting. But after a while she began to wear on me. That's not Rachel Ray's fault. That's just me. I watched $40/Day and expected she'd cover all the bases on $40 -- you know, room, board, shopping. I don't do restaurants, so this show is not for me.

I like that Rachel invites her mom on the show, and that she strives to get people out of the "quick food" rut of taking a processed, packaged something out of the freezer and tossing it in the microwave, then eating it out of the cardboard container it came packaged in. (I know people who do this.)

I bring an agenda to watching food shows. What I'm interested in seeing is technique, explanation, food that's a bit arcane, has "flair" or "panache" . . .

So, by way of example, Emeril, Alton Brown (particularly Alton Brown), Sarah's Secrets . . . although she mostly bakes stuff, and I'm not into baking. I like to hear her talk. *G*

The Barefoot Contessa drives me crazy too. But again, it's me. Seems most everything the Contessa prepares starts out with a lemon. *G* I don't like lemon as a flavor, and so use them only to acidify broths and sauces -- If I can't do it with beer, basalmic vinegar, etc.

Moving along . . . "Iron Chef" -- I like that Alton Brown does the commentary on this show, and there are heaps of arcane, complicated processes going on. Alton does a good job of explaining them. Ahhhhhh, but I just think sometimes the "challenge ingredient" is entirely out of la la land. (A characteristic of Japanese cuisine e.g. the blow fish that will kill you if it's not correctly prepared.)

So, "Iron Chef" . . . I just don't have a lot of settings where I need to prepare Nepalese Yak gonads.

Other cooking shows that snap my socks? "Cookin' In Brooklyn" -- although I don't always agree with what he's doing. "License To Grill" -- even though he's grilling and not barbeque . . . and I can do without the "steamboats."

Anyhow . . . what is the deal with Rachel and the engagement ring that appeared, then disappeared?

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Old 07-31-2005, 07:09 PM   #33
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Originally Posted by Daphne duLibre
Rachel Ray -- She doesn't really "cook" so much as she empties packages, chops stuff up, tosses it together, and heats it.
I'm glad that there are some celebs out there who aren't always cooking dishes that can only be prepared with hard to find exotic ingredients, and hours of time available. Since both my wife and I work full time, 30 minute meals (even 1 hour meals) that actually taste good are a great idea. I don't have time to shop daily for always fresh ingredients, or what I need isn't in season, so canned and frozen ingredients are a godsend during the week. It's also not much fun to spend a lot of time in a non air conditioned kitchen during the heat of the summer, so shorter prep and cooking times look really good.

I do get a bit weary of Rachael's eternal precociousness, but I don't watch the $40 a Day show, only the 30 minute meals, so I can deal with it for that long.
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Old 07-31-2005, 09:14 PM   #34
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Geeze ... are we talking about Rachel's shows or her knives? Heck - I don't always feel like 2-hours in the galley ... and I grab a can or box from time to time ... Rach calls her show 30-minute meals .... Sandra Lee (very similar in cooking approach but too over the top IMHO on decorating) calls her show Semi-Homemade. Heck, you ever see Paula Dean's recipe for corned beef and cabbage?

Now - back to the knife ....

I once took GB's comment that Rachel made the santoku popular with some bit of skepticism .... since I had seen other chefs (Ming Tsai springs to mind as the first) use them before her. But - I got a call from two of my aunts this afternoon .... wanting to know what I thought about Rachel Ray's knife! They both watch Ming Tsai in addition to other cooking shows ... but neither had ever paid any attention to his knives! I guess the bottom line is ... while Rachel may not be the hottest thing among the "gourmets" in here .... there are a lot of other people watching her. Looks like I'll be taking my aunts knife shopping next week ....
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 08-02-2005, 05:49 AM   #35
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The Füri webiste doesn't fail to mention it of course :)


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