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Old 03-09-2009, 03:34 PM   #1
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I'm Getting A Little Annoyed With Giada

I like her and all, but some of the dishes on "Everyday Italian" only seem to be "Italian" in that she uses mascarpone, ricotta, pancetta, and/or basil in what otherwise would be some regular kind of dish. Big whoop.

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Old 03-09-2009, 03:41 PM   #2
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Not everything cooked or eaten in Italy is made with pasta or covered in red sauce. Indeed, I was rather surprised at how unremarkable much of the food is in Italy. My better Italian cookbooks, particularly those by Marcella Hazan, confirm that Italians do indeed eat "regular" food.
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Old 03-09-2009, 03:42 PM   #3
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I am with you. I love most of her recipes but I do fail to see the "traditional" italian part of her meals. I see a lot more italian influence in Rachel Rays meals! And I dont even think she's trying.

One more thing about Giada...does she own like ONE shirt that doesn't show off her..ehm..assets??
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Old 03-09-2009, 03:50 PM   #4
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I've tried a couple of her recipes and had mixed results. The most recent was her recipe for Italian Wedding Soup - I didn't care for it.

However, I never felt she was presenting all her recipes as authentic recipes from Italy. She does make non-italian dishes in the Italian style as well as some recipes that are more traditional.

All I care about is that they taste great.

I'm a retired accountant so I enjoy looking at Assets!
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Old 03-09-2009, 04:13 PM   #5
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I've been getting a little bothered by her for a long time myself ...

Seriously, I have the everyday italian cookbook. It has been helpful to an extent - especially on flexibility of ______ Marsala recipes (fill in the meat).

The cookbook we use most for italian, believe it or no, is the Soprano's cookbook. We make chicken francese & piccata regularly from this one.
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Old 03-09-2009, 04:55 PM   #6
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I'm a retired accountant so I enjoy looking at Assets!
Oh Andy....
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Old 03-09-2009, 09:25 PM   #7
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Italian like everything has it's fancy and it's everyday. My Mother In Law was a good cook, but not so much in foods my parents would cook daily. But each of them felt that they put the stamp of who they were in their foods..My mom made grandma's "french stew" the difference from the lady in the next block? Red wine in that stew. My mother in law's foods were her mom's straight from Italy..Thus, chick peas with garlic, parsley and evoo salt and pepper were how her family did it...Giada, I believe usually says my family use to make such and such..I don't believe she means the whole of Italy, but the whole of her family..Each section of Italy feels it is the center and needs to be heeded..WE then get various dishes some highly seasoned and some rather bland. Not all Italians load everything up with garlic. Mane will use a clove or two, leave them whole then fish them out before serving..I think too, that we each have things we love and things we feel could use a little more of this and that..AS too Giada's shirts, I've never cooked one so I'll just watch a pretty woman cook and she can tend her shirt...
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Old 03-10-2009, 02:24 AM   #8
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I am with you. I love most of her recipes but I do fail to see the "traditional" italian part of her meals. I see a lot more italian influence in Rachel Rays meals! And I dont even think she's trying.

One more thing about Giada...does she own like ONE shirt that doesn't show off her..ehm..assets??
I'm glad she don't ! !
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Old 03-10-2009, 08:13 AM   #9
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I've tried a couple of her recipes and had mixed results. The most recent was her recipe for Italian Wedding Soup - I didn't care for it.

However, I never felt she was presenting all her recipes as authentic recipes from Italy. She does make non-italian dishes in the Italian style as well as some recipes that are more traditional.

All I care about is that they taste great.

I'm a retired accountant so I enjoy looking at Assets!
I'm a non-retired accountant and enjoy the Assets as well! I've actually asked my wife why she doesn't get dressed up like that to cook! Her show is the only show I'll watch, even if the dish doesn't interest me. As for Rachel Ray, her's is the only show that the dish has to PEAK my interest to leave her on. I watch the shows for introductions to dishes that I've never cooked. If it really interests me, I'll have most of the recipe memorized and will give it a whirl, or I'll search the food network for the dish and look at all the cooks recipes for the same dish and pick the one I like best, or the parts of each I like best. Then after I've made it a few times along with any changes, it becomes my own!
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Old 03-10-2009, 10:28 AM   #10
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I liked Giada until I saw her in her one Iron Chef competition, teamed up with Bobby Flay against Mario and RR. She got in such a snit when she didn't win it was appalling! Bobby even said on air that this was the last competition like that he would ever be in. She must be a real witch.
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Old 03-10-2009, 04:38 PM   #11
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I like to watch Lidia Bastianich for her take on Italian cooking. What I enjoy about her program is that she has educated me regarding the types of foods that I would never recognize as being Italian. She also uses a good variety of vegetables as main dishes and I like that, too. And, I'm not a vegetarian.
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Old 03-10-2009, 06:10 PM   #12
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Giada says everything is "creamy" - have you ever noticed that? It drives me nuts. Everything has ricotta or mascarpone in it too, it gets a little old. And her cleavage, well I really don't care about that too much, it is distracting.
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Old 03-10-2009, 07:14 PM   #13
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I'm annoyed at most of the TV chefs. I would, however, like to drop an olive in Giada's cleavage.
I'm 300 pounds, shave only when I feel like it, my hair is just gray stubble, and I cook wearing bib overalls. Think I'll ever get a cooking show? If I do, I will NOT be trying to sell you an ugly, $20 bowl to put garbage in, RACHEL.
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Old 03-10-2009, 07:47 PM   #14
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I'm 300 pounds, shave only when I feel like it, my hair is just gray stubble, and I cook wearing bib overalls. Think I'll ever get a cooking show?
Justin Wilson had gray hair, wore suspenders, and purposely used non-standard English (not that you do ) and still charmed us all. You just might qualify for your own cooking show. Depends on what you cook. I sure liked his cajun dishes. He was a hoot!
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Old 03-10-2009, 07:51 PM   #15
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Justin Wilson had gray hair, wore suspenders, and purposely used non-standard English (not that you do ) and still charmed us all. You just might qualify for your own cooking show. Depends on what you cook. I sure liked his cajun dishes. He was a hoot!

I used to love his cooking show - ooooweee das good.
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Old 05-19-2009, 02:47 AM   #16
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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!)
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Old 05-19-2009, 04:03 AM   #17
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Yes, in theory I know there are people who are skinny no matter what they eat, but seriously, I have a hard time taking a cook seriously when her hips are more narrow than the pot she boils the pasta in. I haven't watched the food channel in ages; it seems to be more about personalities than cooking any more. I do spend Saturday mornings watching food and travel shows on PBS, though, and am still a fan of Ming and Jacques.
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Old 05-19-2009, 08:15 AM   #18
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Claire, I love PBS on Saturday. Dh watches his This Old House and the one after and I watch all the shows after. I try to keep whatever I'm doing simple so I'm not distracted by chores when those programs come on. I've given up on foodnetwork when it turned to being more about entertainment than actual cooking. There are some that I like, but haven't kept up with because there is so much nonsense to wade through to get a good show. I wish it were more like it was years ago.
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Old 05-19-2009, 08:22 AM   #19
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...but seriously, I have a hard time taking a cook seriously when her hips are more narrow than the pot she boils the pasta in...

Really!? Strange.
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Old 05-19-2009, 08:36 AM   #20
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Giada's show pioneered some of the close camera work we now take for granted on foodtv. And of course those sounds of onion being chopped or sizzling in the pan.
I think I have made 2 or 3 of her recipes and found them ok to really good.

I prefer her to the excesses of Paula Dean and family.
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