"Rachael Ray Show" potentially annoying
 

In article . com>,
"rst" > wrote:

> She will need to drop 40+ pounds if they want to snag more viewers.
> It's as simple as that.

Never trust a thin cook.

--
Dan Abel

Petaluma, California, USA

"Rachael Ray Show" potentially annoying
 

My personel problem with her is that her voice sounds to me like chalk
grating on a blackboard. Another is Food Network booted Jamie Oliver,
Wolfgang Puck and dozens of other better chefs to the 3:00 AM slot and have
slapped two 30 min meal segments, two forty dollars a day segments, an
occasional inside dish, and a tasty travels or two every evening. Forty
dollars a day and tasty travels are nothing more that 30 min travel
infomercials for various cities interspersed with ads for happy cheese from
happy cows.
I for one am getting a bit tired of her and her hodgepodge brand of cooking.
I'd rather watch old Galloping Gourmet and Julia Childs shows than her crap.
I'd like to see her take on the Iron Chefs, she'd spend the whole hour
opening cans.

"Rachael Ray Show" potentially annoying
 

Is the same way Jamie Oliver has come to the US, is Rachael Ray
planning to come to the UK?

This from British website First Post

http://www.thefirstpost.co.uk/index....D=2&subID=1035


American morning television, long held in a power-lock by the domestic
and aspirational divas, Martha Stewart and Oprah Winfrey, has lately
been bounced off its familiar rhythm by the arrival of a younger and
more forgiving woman.

Rachael Ray is a welcome respite from the punishing perfectionism of
Mrs Stewart. From the same mould as Nigella Lawson but bouncier,
possibly tipsier but with less cleavage, Miss Ray has a message for us
all.

In the past few days, viewers have seen Ray practise cheerleading,
learn bartending tricks and overcome her fear of bungee-jumping.

Ray, who never trained as a chef and got her break making soup for a
visiting TV weatherman, knows serious foodies get upset because she's
clumsy and cutesy, and doesn't peel vegetables correctly.

"I can't do much about it at this point," she said recently. "I'm too
loud one day and giggle too much the next. But what I do is not about
technique. People want to relax a little."

"Rachael Ray Show" potentially annoying
 

"Old Boy" > wrote in message
ups.com...

> "I can't do much about it at this point," she said recently. "I'm too
> loud one day and giggle too much the next. But what I do is not about
> technique. People want to relax a little."

You'd need SERIOUS medication to relax while watching RR, probably need a
bite plate as well to save the dental work while grinding your teeth.

Val

"Rachael Ray Show" potentially annoying
 

"Old Boy" > wrote in message
ups.com...
> Is the same way Jamie Oliver has come to the US, is Rachael Ray
> planning to come to the UK?
>
> This from British website First Post
>
> http://www.thefirstpost.co.uk/index....D=2&subID=1035
>
>
> American morning television, long held in a power-lock by the domestic
> and aspirational divas, Martha Stewart and Oprah Winfrey, has lately
> been bounced off its familiar rhythm by the arrival of a younger and
> more forgiving woman.
>
> Rachael Ray is a welcome respite from the punishing perfectionism of
> Mrs Stewart. From the same mould as Nigella Lawson but bouncier,
> possibly tipsier but with less cleavage, Miss Ray has a message for us
> all.
>
> In the past few days, viewers have seen Ray practise cheerleading,
> learn bartending tricks and overcome her fear of bungee-jumping.
>
> Ray, who never trained as a chef and got her break making soup for a
> visiting TV weatherman, knows serious foodies get upset because she's
> clumsy and cutesy, and doesn't peel vegetables correctly.
>
> "I can't do much about it at this point," she said recently. "I'm too
> loud one day and giggle too much the next. But what I do is not about
> technique. People want to relax a little."
>

If she does-PLEASE KEEP HER

"Rachael Ray Show" potentially annoying
 

On Wed, 25 Oct 2006 14:57:23 -0400, "Kswck" >
wrote:

>
>"Old Boy" > wrote in message
oups.com...
>> Is the same way Jamie Oliver has come to the US, is Rachael Ray
>> planning to come to the UK?
>>
>> This from British website First Post
>>
>> http://www.thefirstpost.co.uk/index....D=2&subID=1035
>>
>>
>> American morning television, long held in a power-lock by the domestic
>> and aspirational divas, Martha Stewart and Oprah Winfrey, has lately
>> been bounced off its familiar rhythm by the arrival of a younger and
>> more forgiving woman.
>>
>> Rachael Ray is a welcome respite from the punishing perfectionism of
>> Mrs Stewart. From the same mould as Nigella Lawson but bouncier,
>> possibly tipsier but with less cleavage, Miss Ray has a message for us
>> all.
>>
>> In the past few days, viewers have seen Ray practise cheerleading,
>> learn bartending tricks and overcome her fear of bungee-jumping.
>>
>> Ray, who never trained as a chef and got her break making soup for a
>> visiting TV weatherman, knows serious foodies get upset because she's
>> clumsy and cutesy, and doesn't peel vegetables correctly.
>>
>> "I can't do much about it at this point," she said recently. "I'm too
>> loud one day and giggle too much the next. But what I do is not about
>> technique. People want to relax a little."
>>
>
>If she does-PLEASE KEEP HER
>
If you folks dislike her so much, why do you watch. I am sure your
lives are not so lacking that you don't have anything better to do.
Maybe it all boils down to envy eh?

"Rachael Ray Show" potentially annoying
 

"The Herd" <the > wrote in message
...
> On Wed, 25 Oct 2006 14:57:23 -0400, "Kswck" >
> wrote:
>
>>
>>"Old Boy" > wrote in message
roups.com...
>>> Is the same way Jamie Oliver has come to the US, is Rachael Ray
>>> planning to come to the UK?
>>>
>>> This from British website First Post
>>>
>>> http://www.thefirstpost.co.uk/index....D=2&subID=1035
>>>
>>>
>>> American morning television, long held in a power-lock by the domestic
>>> and aspirational divas, Martha Stewart and Oprah Winfrey, has lately
>>> been bounced off its familiar rhythm by the arrival of a younger and
>>> more forgiving woman.
>>>
>>> Rachael Ray is a welcome respite from the punishing perfectionism of
>>> Mrs Stewart. From the same mould as Nigella Lawson but bouncier,
>>> possibly tipsier but with less cleavage, Miss Ray has a message for us
>>> all.
>>>
>>> In the past few days, viewers have seen Ray practise cheerleading,
>>> learn bartending tricks and overcome her fear of bungee-jumping.
>>>
>>> Ray, who never trained as a chef and got her break making soup for a
>>> visiting TV weatherman, knows serious foodies get upset because she's
>>> clumsy and cutesy, and doesn't peel vegetables correctly.
>>>
>>> "I can't do much about it at this point," she said recently. "I'm too
>>> loud one day and giggle too much the next. But what I do is not about
>>> technique. People want to relax a little."
>>>
>>
>>If she does-PLEASE KEEP HER
>>
> If you folks dislike her so much, why do you watch. I am sure your
> lives are not so lacking that you don't have anything better to do.
> Maybe it all boils down to envy eh?
>
I like RR. Especially when she wears her heavy boots.

"Rachael Ray Show" potentially annoying
 

The Herd wrote:
> On Wed, 25 Oct 2006 14:57:23 -0400, "Kswck" >
> wrote:
>
>
>> "Old Boy" > wrote in message
>> ups.com...
>>
>>> Is the same way Jamie Oliver has come to the US, is Rachael Ray
>>> planning to come to the UK?
>>>
>>> This from British website First Post
>>>
>>> http://www.thefirstpost.co.uk/index....D=2&subID=1035
>>>
>>>
>>> American morning television, long held in a power-lock by the domestic
>>> and aspirational divas, Martha Stewart and Oprah Winfrey, has lately
>>> been bounced off its familiar rhythm by the arrival of a younger and
>>> more forgiving woman.
>>>
>>> Rachael Ray is a welcome respite from the punishing perfectionism of
>>> Mrs Stewart. From the same mould as Nigella Lawson but bouncier,
>>> possibly tipsier but with less cleavage, Miss Ray has a message for us
>>> all.
>>>
>>> In the past few days, viewers have seen Ray practise cheerleading,
>>> learn bartending tricks and overcome her fear of bungee-jumping.
>>>
>>> Ray, who never trained as a chef and got her break making soup for a
>>> visiting TV weatherman, knows serious foodies get upset because she's
>>> clumsy and cutesy, and doesn't peel vegetables correctly.
>>>
>>> "I can't do much about it at this point," she said recently. "I'm too
>>> loud one day and giggle too much the next. But what I do is not about
>>> technique. People want to relax a little."
>>>
>>>
>> If she does-PLEASE KEEP HER
>>
>>
> If you folks dislike her so much, why do you watch. I am sure your
> lives are not so lacking that you don't have anything better to do.
> Maybe it all boils down to envy eh?
*I* like her; she may not be a trained chef but she's real people, she
obviously likes food and she's a hell of a lot cuter in a low cut blouse
than Emeril.

JD

"Rachael Ray Show" potentially annoying
 

The Herd wrote:

**If you folks dislike her so much, why do you watch.

Consider this. I often have time to go to the gym at the time she is
on. The treadmills/eliptical machines are in front of a bank of
televisions which are tuned to either Rachael Ray or (even worse) FOX
news.

You can't escape this dreck.

T

"Rachael Ray Show" potentially annoying
 

"Val" > wrote in message
...
>
> "Old Boy" > wrote in message
> ups.com...
>
> > "I can't do much about it at this point," she said recently. "I'm too
> > loud one day and giggle too much the next. But what I do is not about
> > technique. People want to relax a little."
>
> You'd need SERIOUS medication to relax while watching RR, probably need a
> bite plate as well to save the dental work while grinding your teeth.
>
> Val
>

I could deal and even appreciate her when it was one half hour show a day.
Now I'm bombarded with her crap, other than new Good Eats, Iron Chef,
Tyler's Ultimate, Michael Chiarello, Mario, Oliver, and every other prime
time chef has lost out to this can opener.
She's taken my challenge for an episode of Iron Chef. She and Giada De
Laurentiis are to be paired with a real chef in a challenge match. My vote
is up for grabs, time tested cuisine vs throw the contents of the cupboard
into the pot. Rich bitch by birth vs wanna be rich bitch. Will they be
relegated to souse chef rolls, will they create four star cuisine worthy of
a star on the walk of fame. Will the secret ingredient stay a secret, only
Funk and Wagnells knows.
Let's put a ton of salt on everything because it looks good on TV. Half the
crap these idiots make on TV is inedible due to the salt content. The
camera can't see a pinch of salt but it can see a tablespoon thrown in the
air and caught in the fry pan.

"Rachael Ray Show" potentially annoying
 

Muddle wrote:
> "Val" > wrote in message
> ...
> >
> > "Old Boy" > wrote in message
> > ups.com...
> >
> > > "I can't do much about it at this point," she said recently. "I'm too
> > > loud one day and giggle too much the next. But what I do is not about
> > > technique. People want to relax a little."
> >
> > You'd need SERIOUS medication to relax while watching RR, probably need a
> > bite plate as well to save the dental work while grinding your teeth.
> >
> > Val
> >
>
> I could deal and even appreciate her when it was one half hour show a day.
> Now I'm bombarded with her crap, other than new Good Eats, Iron Chef,
> Tyler's Ultimate, Michael Chiarello, Mario, Oliver, and every other prime
> time chef has lost out to this can opener.
> She's taken my challenge for an episode of Iron Chef. She and Giada De
> Laurentiis are to be paired with a real chef in a challenge match. My vote
> is up for grabs, time tested cuisine vs throw the contents of the cupboard
> into the pot. Rich bitch by birth vs wanna be rich bitch. Will they be
> relegated to souse chef rolls, will they create four star cuisine worthy of
> a star on the walk of fame. Will the secret ingredient stay a secret, only
> Funk and Wagnells knows.
> Let's put a ton of salt on everything because it looks good on TV. Half the
> crap these idiots make on TV is inedible due to the salt content. The
> camera can't see a pinch of salt but it can see a tablespoon thrown in the
> air and caught in the fry pan.

I agree.
The amount of salt used on these programs would make my entire
digestive system burn and blow the top off of most people's heads.

I've never known an Italian person who would add these tremendous
amounts of salt to tomato sauce, meatballs, or any other dish, but the
cooks on FN throw it around as if they're being paid to do so.

Maybe they are...Plugola.

"Rachael Ray Show" potentially annoying
 

"Rachael Ray Show" potentially annoying
 

Goomba38 wrote:
> wrote:
>
> > I agree.
> > The amount of salt used on these programs would make my entire
> > digestive system burn and blow the top off of most people's heads.
> >
> > I've never known an Italian person who would add these tremendous
> > amounts of salt to tomato sauce, meatballs, or any other dish, but the
> > cooks on FN throw it around as if they're being paid to do so.
>
>
> One explanation is that most of these cooks are using kosher salt which
> is larger crystals and it isn't really as much salt as it appears.


As far as I know, the sodium content is the same.

What is called Kosher salt is simply coarse salt w/o additives.. The
term "Kosher" means it conforms to the dietary laws of Judaism, nothing
more.
You can find fine Kosher salt or fine salt that isn't Kosher.

The term "Kosher" has nothing to do with sodium content.

"Rachael Ray Show" potentially annoying
 

"Rachael Ray Show" potentially annoying
 

Steve Wertz wrote:

> What she was trying to say, though, is that it just looks like
> they're using a loft of salt because of the bright lights in the
> stuido, the grains are bigger, and by volume, kosher contains
> *much less* salt then table salt since it weighs less.
>
> -sw

Here is what the FoodTV reference says:
Q: What is the difference between kosher salt, sea salt, and table salt?

A: For the cook's purposes, the main difference between salts is in
their texture. Table salt's fine granules dissolve quickly, making it
the preferred salt of bakers. Sea salt and kosher salt possess larger,
irregular grains that add a delightful crunch and hit of briny flavor
when sprinkled on food at the last minute. Generally, savvy cooks prefer
kosher salt when cooking, since its coarse texture is easier to take a
pinch of when seasoning savory dishes.

Chemically there is little difference between kitchen salts. All are at
least 97 1/2 percent sodium chloride. But there are significant
differences in the provenance and processing of these salts.

Table salt is mined from underground salt deposits, and includes a small
portion of calcium silicate, an anti-caking agent added to prevent
clumping. It possesses very fine crystals and a sharp taste. Because of
its fine grain a single teaspoon of table salt contains more salt than a
tablespoon of kosher or sea salt.

Sea salt is harvested from evaporated seawater and receives little or no
processing, leaving in tact the minerals from the water it came from.
These minerals flavor and color the salt slightly. However, because
these salts often come at a dear price, it is worth keeping in mind that
they lose their unique flavor when cooked or dissolved.

Kosher salt takes its name from its use in the koshering process. It
contains no preservatives and can be derived from either seawater or
underground sources. Aside from being a great salt to keep within arm's
reach when you are cooking, it is particularly useful in preserving,
because its large crystals draw moisture out of meats and other foods
more effectively than other salts.

–Food Network Kitchens

"Rachael Ray Show" potentially annoying
 

Steve Wertz wrote:
> On 28 Nov 2006 19:54:09 -0800, wrote:
>
>> What is called Kosher salt is simply coarse salt w/o additives.. The
>> term "Kosher" means it conforms to the dietary laws of Judaism, nothing
>> more.
>
> But all salt confirms to Jewish dietary laws, whether it's kosher
> or not.
>
> What she was trying to say, though, is that it just looks like
> they're using a loft of salt because of the bright lights in the
> stuido, the grains are bigger, and by volume, kosher contains
> *much less* salt then table salt since it weighs less.
>
> -sw
there is a difference... kosher salt is not iodized.

"Rachael Ray Show" potentially annoying
 

In article >,
Marlene Blanshay > wrote:

> Steve Wertz wrote:
> > On 28 Nov 2006 19:54:09 -0800, wrote:
> >
> >> What is called Kosher salt is simply coarse salt w/o additives.. The
> >> term "Kosher" means it conforms to the dietary laws of Judaism, nothing
> >> more.
> >
> > But all salt confirms to Jewish dietary laws, whether it's kosher
> > or not.
> >
> > What she was trying to say, though, is that it just looks like
> > they're using a loft of salt because of the bright lights in the
> > stuido, the grains are bigger, and by volume, kosher contains
> > *much less* salt then table salt since it weighs less.
> >
> > -sw
> there is a difference... kosher salt is not iodized.

But you can easily buy salt that is not meant for koshering, that is not
iodized. Every supermarket I've been to has both.

--
Dan Abel

Petaluma, California, USA

"Rachael Ray Show" potentially annoying
 

wrote:

> As far as I know, the sodium content is the same.

No, it is not. The amount of sodium, measure for measure, is less in large
grained salts like Koshering salt.

> What is called Kosher salt is simply coarse salt w/o additives.. The
> term "Kosher" means it conforms to the dietary laws of Judaism,
> nothing more.
> You can find fine Kosher salt or fine salt that isn't Kosher.
>
> The term "Kosher" has nothing to do with sodium content.

If by "content" you are referring to how much sodium is contained in a cup
of table salt (small grained) vs a cup of Koshering salt, then it *does*
have everything to do with sodium content. Each cup will contain unequal
amounts of sodium, the greater being in the cup that contains the smaller
grained table salt.

--
Dave
www.davebbq.com

"Rachael Ray Show" potentially annoying
 

Marlene Blanshay wrote:

> Steve Wertz wrote:
>> On 28 Nov 2006 19:54:09 -0800, wrote:
>>
>>> What is called Kosher salt is simply coarse salt w/o additives.. The
>>> term "Kosher" means it conforms to the dietary laws of Judaism,
>>> nothing more.
>>
>> But all salt confirms to Jewish dietary laws, whether it's kosher
>> or not.
>>
>> What she was trying to say, though, is that it just looks like
>> they're using a loft of salt because of the bright lights in the
>> stuido, the grains are bigger, and by volume, kosher contains
>> *much less* salt then table salt since it weighs less.
>>
>> -sw

> there is a difference... kosher salt is not iodized.

Go back and read the thread again, while keeping this in mind: The
discussion was about whether or not there is equal "saltiness" in a measure
of regular tablesalt vs a large grained salt like a koshering salt.


--
Dave
www.davebbq.com

Kosher salt WAS: "Rachael Ray Show" potentially annoying
 

Kosher salt WAS: "Rachael Ray Show" potentially annoying
 

Bob (this one) wrote:

> Check out Real Salt's web site <http://www.realsalt.com/>
>
> The Weber Bullet site <http://www.virtualweberbullet.com/salt.html>
> "Kosher salt is a coarse, flaky salt. It is not iodized, and depending
> on the brand it may or may not contain an anti-caking agent like Yellow
> Prussiate of Soda (sodium ferrocyanide)."
>
> Morton's kosher salt...
> "A coarse flake salt with freeflowing agent used by many homemakers in
> gourmet cooking and in preparing kosher meals.
> "Sold in 1-pound and 3-pound boxes."
> <http://www.mortonsalt.com/consumer/products/foodsalts/koshersalt.htm>
>
> The food tv site says it contains "no preservatives." No salt contains
> preservatives. Some brands contain anti-caking agents.
>
> > The term "Kosher" means it conforms to the
>
>> dietary laws of Judaism, nothing more. You can find fine
>> Kosher salt or fine salt that isn't Kosher.
>
>
> No. You can't. Salt neither conforms nor doesn't conform. It's not
> judged that way. It has a traditional use in koshering meats, but has no
> specific religious mandate.
>
> "Kosher salt" means either of two things: Mechanically flattened flakes
> of salt of a very specific size range, or precipitated crystals of
> specific shape and size. There is no small-granule kosher salt.
>
>> The term "Kosher" has nothing to do with sodium content.
>
>
> Sorta not. Describing salt as "kosher" makes no comment on the percent
> sodium in any given weight. But it does mean that there's less sodium
> per unit volume because crystals are larger.
>
> A gram of kosher salt on the tongue will taste exactly as salty as a
> gram of table salt.
>
> Pastorio

In the kitchen, the type of salt I use may or may not matter very much.
Since I have chronic sinusitis, I irrigate my sinuses twice daily, using
a saline solution, and the salt can not contain iodine or any
anti-caking agents. For that purpose, the type of salt I use is a little
more important, at least it is according to my doctor. Thanks for the
links.

Becca

Kosher salt WAS: "Rachael Ray Show" potentially annoying
 

In article >,
"Bob (this one)" > wrote:


> The food tv site says it contains "no preservatives." No
> salt contains preservatives.

That's a crackup, Bob. Salt *is* a preservative.

--
Dan Abel

Petaluma, California, USA

Kosher salt WAS: "Rachael Ray Show" potentially annoying
 

Dan Abel wrote:
> In article >,
> "Bob (this one)" > wrote:
>
>> The food tv site says it contains "no preservatives." No
>> salt contains preservatives.
>
> That's a crackup, Bob. Salt *is* a preservative.

Stuff like that is why I hold Food TV in such high regard.

No, seriously...

Pastorio

Kosher salt WAS: "Rachael Ray Show" potentially annoying
 

On Thu, 30 Nov 2006 05:21:33 -0500, "Bob (this one)" >
wrote:

wrote:
>> Goomba38 wrote:
>> As far as I know, the sodium content is the same.
>
>Per unit of weight, the sodium content is very close. The
>percentage of NaCl and other inclusions will vary very, very
>slightly from packer to packer.
>
>> What is called Kosher salt is simply coarse salt w/o
>> additives..
>
>Not necessarily.
>
>Check out Real Salt's web site <http://www.realsalt.com/>
>
>The Weber Bullet site
><http://www.virtualweberbullet.com/salt.html>
>"Kosher salt is a coarse, flaky salt. It is not iodized, and
>depending on the brand it may or may not contain an
>anti-caking agent like Yellow Prussiate of Soda (sodium
>ferrocyanide)."
>
>Morton's kosher salt...
>"A coarse flake salt with freeflowing agent used by many
>homemakers in gourmet cooking and in preparing kosher meals.
>"Sold in 1-pound and 3-pound boxes."
><http://www.mortonsalt.com/consumer/products/foodsalts/koshersalt.htm>
>
>The food tv site says it contains "no preservatives." No
>salt contains preservatives. Some brands contain anti-caking
>agents.
>
> > The term "Kosher" means it conforms to the
>> dietary laws of Judaism, nothing more. You can find fine
>> Kosher salt or fine salt that isn't Kosher.
>
>No. You can't. Salt neither conforms nor doesn't conform.
>It's not judged that way. It has a traditional use in
>koshering meats, but has no specific religious mandate.
>
>"Kosher salt" means either of two things: Mechanically
>flattened flakes of salt of a very specific size range, or
>precipitated crystals of specific shape and size. There is
>no small-granule kosher salt.
>
>> The term "Kosher" has nothing to do with sodium content.
>
>Sorta not. Describing salt as "kosher" makes no comment on
>the percent sodium in any given weight. But it does mean
>that there's less sodium per unit volume because crystals
>are larger.
>
>A gram of kosher salt on the tongue will taste exactly as
>salty as a gram of table salt.

The idea that Kosher salt has less sodium is based on a volume
measurement. A level table spoon of Kosher salt weighs less than a
level tablespoon of table salt. This happens due to the grain size
and shape- You can pack in a bunch more little cubes than you can
feather shaped grains into the same space.

Salt is mostly measured on a volume basis in the kitchen. The
substituting of Kosher for standard table salt is a bit of cheat and I
suppose it could cause you problems in some recipes especially baking.
--
John Duncan Yoyo
------------------------------o)
Brought to you by the Binks for Senate campaign comittee.
Coruscant is far, far away from wesa on Naboo.