Jason Cochran

This Sunday evening, Food Network star Sandra Lee appears as a volunteer
on Extreme Makeover: Home Edition, and she'll be pitching in to collect
something she knows a lot about: canned foods.

Lee has crafted a mini-empire out of her DIY advice that teaches people
to take economical shortcuts with pre-packaged foods. Her expertise runs
from gardens to drapes -- she helms two Food Network shows,
Semi-Homemade Cooking with Sandra Lee and Sandra's Money Saving Meals, a
magazine (Sandra Lee Semi-Homemade), and three recently released books,
Weeknight Wonders, Money Saving Slow Cooking, and Cocktail Time. And, of
course, on ABC this Sunday, when she helps re-make the lives of some
dedicated community volunteers.

In a video chat with WalletPop's Jason Cochran, Lee talks candidly about
her youth spent on food stamps and working in food banks with her
grandmother.

http://video.aol.com/aolvideo/AOL Personal
Finance/walletpop-sandra-lee-says-no-way-to-generic-brand-food/459598200
01


She also comes out against the purchase of many generic branded
products, claiming that if consumers took the time to compare the labels
side-by-side with more expensive brand-name goods, often "there's no
way" they would hesitate to spend more on the fancier label.

She also dispenses some of her unlikely cooking tips. For example, when
should you use jarred minced garlic, and when would it behoove you to
make your own straight from the bulb? Also, with the holidays
approaching, which cocktail is she recommending people use for their
family toasts (here's a hint: Carrie and Samantha would drink up).

Lee's clever cooking shortcuts have raised the scorn of fresh-food
proponents such as Anthony Bourdain, who has attacked her as "Hell Spawn
of Kathie Lee" with "death-dealing, can-opening ways."

Don't miss the end of the chat, when Lee asks Jason to extend the
interview for a minute so she can go out of her way to deal a blow
against the so-called "foodies" who look down their noses at her.

--
It is simply breathtaking to watch the glee and abandon with which
the liberal media and the Angry Left have been attempting to turn
our military victory in Iraq into a second Vietnam quagmire. Too bad
for them, it's failing.

On Oct 25, 1:00 pm, (Ubiquitous) wrote:


> She also dispenses some of her unlikely cooking tips. For example, when
> should you use jarred minced garlic, and when would it behoove you to
> make your own straight from the bulb?

You should NEVER use jarred minced garlic.

Wow, that was awful. She was so arrogant and condescending. I also caught her calling herself a "chef."
I know that we've seen clips of some of the FN chefs shopping at farmer's markets and stuff, but never in
a grocery store. Don't restaurants buy from wholesalers?

Anyway, she was contradicting herself all over the place, especially in her example about the garlic.
That also made me wonder if she's still going to produce more SemiHo episodes???

I think to entertain myself today, I'll go to the store and get two cans of cream of crap soup and compare them.

Is she now on Smirnoff's payroll? "Bartender in a bottle." Puh-leeze. I'm glad she published a book on cocktails.
I used to "log-on and download" her cocktail recipes and make up little booklets for my mom for Christmas. No,
my mother isn't a heavy drinker at all. She's the one glass of wine before dinner type. She just loves to read the
outrageous combinations. I know what's on my gift list! The only thing missing is that I'd write little commentaries
on each printed recipe. My mom cherishes books, so I dare not deface this one. Like me, we read cookbooks like they
are novels.

And BTW, was Sandra sporting the "Amelia" look with that white scarf? She looked awful.

wrote:
>
>Jason Cochran
>
>This Sunday evening, Food Network star Sandra Lee appears as a volunteer
>on Extreme Makeover: Home Edition, and she'll be pitching in to collect
>something she knows a lot about: canned foods.
>
>Lee has crafted a mini-empire out of her DIY advice that teaches people
>to take economical shortcuts with pre-packaged foods. Her expertise runs
>from gardens to drapes -- she helms two Food Network shows,
>Semi-Homemade Cooking with Sandra Lee and Sandra's Money Saving Meals, a
>magazine (Sandra Lee Semi-Homemade), and three recently released books,
>Weeknight Wonders, Money Saving Slow Cooking, and Cocktail Time. And, of
>course, on ABC this Sunday, when she helps re-make the lives of some
>dedicated community volunteers.
>
>In a video chat with WalletPop's Jason Cochran, Lee talks candidly about
>her youth spent on food stamps and working in food banks with her grandmother.
>
>http://video.aol.com/aolvideo/AOL Personal Finance/walletpop-sandra-lee-says-no-way-to-generic-brand-food/45959820001
>
>
>She also comes out against the purchase of many generic branded
>products, claiming that if consumers took the time to compare the labels
>side-by-side with more expensive brand-name goods, often "there's no
>way" they would hesitate to spend more on the fancier label.
>
>She also dispenses some of her unlikely cooking tips. For example, when
>should you use jarred minced garlic, and when would it behoove you to
>make your own straight from the bulb? Also, with the holidays
>approaching, which cocktail is she recommending people use for their
>family toasts (here's a hint: Carrie and Samantha would drink up).
>
>Lee's clever cooking shortcuts have raised the scorn of fresh-food
>proponents such as Anthony Bourdain, who has attacked her as "Hell Spawn
>of Kathie Lee" with "death-dealing, can-opening ways."
>
>Don't miss the end of the chat, when Lee asks Jason to extend the
>interview for a minute so she can go out of her way to deal a blow
>against the so-called "foodies" who look down their noses at her.

"Ubiquitous" > wrote in message
...
> Jason Cochran
>
> This Sunday evening, Food Network star Sandra Lee appears as a volunteer
> on Extreme Makeover: Home Edition, and she'll be pitching in to collect
> something she knows a lot about: canned foods.
>
> http://video.aol.com/aolvideo/AOL Personal
> Finance/walletpop-sandra-lee-says-no-way-to-generic-brand-food/459598200
> 01
>
>
> She also comes out against the purchase of many generic branded
> products, claiming that if consumers took the time to compare the labels
> side-by-side with more expensive brand-name goods, often "there's no
> way" they would hesitate to spend more on the fancier label.

The link did not work for me. Just a guess, but she probably wants the
brand name used so her sponsors will still pony up the money for her show.
Most of the generic stuff comes down the same packing line.

In article >,
wrote:

>The link did not work for me.

http://www.walletpop.com/blog/2009/1...dra-lee-no-way
-smart-shoppers-should-buy-ge/

>Just a guess, but she probably wants the brand name used so her
>sponsors will still pony up the money for her show. Most of the
>generic stuff comes down the same packing line.

You're probably right, now that I remember her "cookbooks" specify
particular brand-names insode.


--
That's the great thing about Semi-Homemade Cooking: No matter how bad
we think it's going to be, Sandy manages to make it even worse.
-- orchidgal

Ed Pawlowski wrote:
> "Ubiquitous" > wrote in message
> ...
>> Jason Cochran
>>
>> This Sunday evening, Food Network star Sandra Lee appears as a volunteer
>> on Extreme Makeover: Home Edition, and she'll be pitching in to collect
>> something she knows a lot about: canned foods.
>>
>> http://video.aol.com/aolvideo/AOL Personal
>> Finance/walletpop-sandra-lee-says-no-way-to-generic-brand-food/459598200
>> 01
>>
>>
>> She also comes out against the purchase of many generic branded
>> products, claiming that if consumers took the time to compare the labels
>> side-by-side with more expensive brand-name goods, often "there's no
>> way" they would hesitate to spend more on the fancier label.
>
> The link did not work for me. Just a guess, but she probably wants the
> brand name used so her sponsors will still pony up the money for her show.
> Most of the generic stuff comes down the same packing line.
>
>
Bingo. I always do side-by-side comparisons when buying items. Little
if any difference. In fact, some house brands are, IMO, superior to the
national brand. Walmart's raisin bran is far and away superior to the
branded Raisin Bran.

TammyM (removed cross posts)

Reading from news:rec.food.cooking,
record hunter > posted:

> On Oct 25, 1:00 pm, (Ubiquitous) wrote:
>
> > She also dispenses some of her unlikely cooking tips. For example, when
> > should you use jarred minced garlic, and when would it behoove you to
> > make your own straight from the bulb?
>
> You should NEVER use jarred minced garlic.

Why not? I have used it--not very often, but I have used it.

Damaeus

Reading from news:rec.food.cooking,
TammyM > posted:

> Bingo. I always do side-by-side comparisons when buying items. Little
> if any difference. In fact, some house brands are, IMO, superior to the
> national brand. Walmart's raisin bran is far and away superior to the
> branded Raisin Bran.

I never have liked Raisin Bran. It goes soggy too fast. Crispy Wheats &
Raisins was pretty good, though, as far as cereal goes. Stays crispy
longer.

As for generic versus name brand stuff, it depends on the item. I find
that the frozen Green Giant extra sweet whole kernel corn is of a higher
quality (crunchier and sweeter) than Great Value frozen corn. Coke is a
hell of a lot better than Sam's Choice colas, or whatever their house
brand is.

Damaeus

On Oct 25, 5:33 pm, Damaeus > wrote:
> Reading from news:rec.food.cooking,
> record hunter > posted:
>
> > On Oct 25, 1:00 pm, (Ubiquitous) wrote:
>
> > > She also dispenses some of her unlikely cooking tips. For example, when
> > > should you use jarred minced garlic, and when would it behoove you to
> > > make your own straight from the bulb?
>
> > You should NEVER use jarred minced garlic.
>
> Why not? I have used it--not very often, but I have used it.
>
> Damaeus

It tastes awful. Leave it out if you're that lazy.

Damaeus wrote:
> record hunter > posted:
>
>> You should NEVER use jarred minced garlic.
>
> Why not?

Because it's semi-homemade and therefore in the style of Sandra Lee.
Anything she does is evil of course.

Jarred minced garlic lasts nearly forever until its opened, when it only
lasts a short time. I say get it in the smallest bottle you can find
but get a bunch of the little bottles. ;^)

We look more like the Deans, Gartner and Batali. Given the half-joke to
never do business with a skinny cook, rich salesman or poor lawyer I
wonder what folks see in skinny cooks like Sandra Lee. But the foaming
at the mouth reaction she triggers is amusing when it make it through my
kill file.

wrote:
>On Oct 25, 1:00 pm, (Ubiquitous) wrote:

>> She also dispenses some of her unlikely cooking tips. For example, when
>> should you use jarred minced garlic, and when would it behoove you to
>> make your own straight from the bulb?
>
>You should NEVER use jarred minced garlic.

I think I'd rather use that than what SLop recomended (chopping it up
and indefinitely keeping it in a ramekin of vegtable oil in the fridge).

On Oct 29, 1:00 pm, Ubiquitous > wrote:
> wrote:
> >On Oct 25, 1:00 pm, (Ubiquitous) wrote:
> >> She also dispenses some of her unlikely cooking tips. For example, when
> >> should you use jarred minced garlic, and when would it behoove you to
> >> make your own straight from the bulb?
>
> >You should NEVER use jarred minced garlic.
>
> I think I'd rather use that than what SLop recomended (chopping it up
> and indefinitely keeping it in a ramekin of vegtable oil in the fridge).

I wouldn't do either one. Garlic is plentiful and cheap. A good knife,
properly sharpened, will last a lifetime. Goodbye, excuses.