I am really ambivalent about this show. On the one hand, there is the comical value of talking out both sides of her mouth
with this and Semi-Ho - with each one contradicting the other. So, she ends up always lying to one group or the other. Then
there is the comical value of her constant wonderment that, oh my gosh, when you make things from scratch, it is usually
cheaper than when you use packaged pre-chopped/sliced/grated/shredded/cooked/..... ingredients! Such a revelation! But stop
trying to take credit for that.

On the other hand, now that she has ditched the seasoning packets & Cool Whip and is making things from scratch, there are
actually some things that look like they might be good.

I have blasphemed.

In article >,
wrote:
>
>
>Once again, SLop repeats how she LOVES to chop onions, right before
>putting them into that cheapass Ronco chop-o-matic.
>
>SLop mentioned Brycer, the most beat-up kid in the world.
>
>SLop said that if you didn't have orange marmalade for the ten-pound
>pork shoulder, you could use anything on hand, like strawburry jam
>instead, for the pork marinade. Moron.
>
>SLop puts the scortched pork shoulder on the table and tells us to start
>shredding the one end so the guests know how to eat it. Oh yeah, she
>also expects there to be enough left over to make snadwhiches the enxt
>day. How dreadful. OK, to be honest, I can imagine there being a lot
>of leftovers because who the hell would eat that crap?
>
>In order to save money, SLop made her own tortilla chips by spraying
>some PAM on chopped-up flour tortillas and baking them in the oven.
>
>SLop atempted to sift table sugar for the flan. Once again, the moron
>saw something a real cook did and tried to copy it with miserable
>results.
>
>It cannot be said enough; where does this moron come up with these
>prices? Two cans of coconut milk costs less than heavy cream? $10 to buy
>chips and dip? Pork shoulder for $0.99 per pound?
>
>SLop claims she can feed ten people with two shredded pork tacos, 15
>tortilla chips with a spoonful of dry salsa, and a slice of flan.
>
>
>--
>WARNING!!!
>Use of these recipes may be hazardous to your health, food budget,
>standing in your community and liver function. Use at your own risk!!
>We assume no liability from any illness or injury sustained while eating
>the "food" or being exposed to crapass tablescapes. And no, we're not
>sure where she grew up either. The Cordon Bleu disavows any knowlege of
>Miss Lee.