| Ubiquitous |
SLop is in her faux pantry and tells us how the gift of food is the best
gift of all. Wow. If anyone gave me any of those as gifts I would
seriously reconsider our friendship! SLop lists off what she's going to
make. It's a bad sign when SLop is slurring her speech like a lush before
the credits even start ("M-m-mmmmoistest"?).
SLop starts off by making peanut brittle from Kraft Caramels and toffee
nuts. She dowses her non-stick pan with Pam so it doesn't stick and melts
the caramels. Amazingly, the caramel is not sticking to the pan! She adds
the nuts and lets it cook for a few minutes. She announces the mixture
has melted but we can see it is starting to boil and dumps it into a pan
to harden up, covering with plastic wrap and popping into the fridge.
SLop pulls out a pan that has already been in the fridge and sets it
aside.
SLop makes some chocolate macadamia bark by melting some dark and white
chocolate chips and putting some crushed Macadamia into a plastic bag and
smashing them some more with a rolling pin. She then layers the melted
chips on a baking sheet lined with wax paper and swirls it with a
toothpick, except when she pulls it out, it looks like she had several
toothpicks bunched together. In any case, it looks like it took several
minutes to do and I am almost certain Milli Vanilla intervened with a
spoon between the slow dissolve because there is no way a toothpick could
even closely swirl it that thoroughly. SLop then tells us to sprinkle the
leftover chips (Oops, I hope you have more bags of chips in your pantry!)
and nuts onto the mix. SLop then tells us that "with recipes like these,
you could open your own candy shop and no one would be the wiser", which
reminds me of that ol' "If a tree falls in a forest and no one is
there.." riddle. Hee! SLop then presses the top of the bark to
"incorporate" them into the chocolate and puts it in the fridge.
SLop then takes the not-so-brittle and removes the foil because "You
don't want any foil in your candy". Really, now? SLop then starts to pull
the not-so-brittle into pieces and puts them into some double layer paper
cones for a gift-in-a-gift effect. After she puts some pieces into a
cone, the camera cuts away as the not-so-brittle pieces start to droop. I
noticed that throughout this segment the camera didn't focus too much on
that not-so-brittle; it started drooping when she pulled it out of the
pan and the knife s-l-o-w-l-y cut through it instead of fracturing when
she broke it into tiny pieces. I noticed that was the one thing she
DIDN'T stuff into her pie-hole this week, so that's saying a lot.
We return from commercial in time to see SLop make her Seattle Mug Cake.
She takes out the "batter that comes in the box", which astounds me
because dry mix comes in a box, not batter. Anyways, she puts the coffee
cake mix into a bowl and sets the swirl stuff aside, then adds a quarter
cup of oil USING A DRY MEASURE CUP but says it doesn't matter and two
eggs. SLop then adds a secret ingredient; hot water and "expresso". Ummm,
SLop dear, "coffee cake" does not mean "cake flavoured like coffee".
Next, things start to get crazy. Yeah, I know, big surprise. She takes
half a dozen rolls, meaning four, cuts the tops off, and puts them into a
pan. SLop then makes a milk and egg mixture for a french toast/bread
pudding effect with the ripped up tops of the rolls. She then pours half
the batter into the pan with the roll bottoms and then covers the
contents with the streudel topping packet. She then tops this with the
bread pudding mixture and pours the rest of the batter over that. For
added effect, SLop takes a long wooden skewer to make a swirl effect, but
I don't see how she can with all crap in the pan. She produces a finished
cake that is visibly burnt on the bottom and shows us the swirls on the
bottom and inside. She must be stoned because I am not seeing any swirls
at all. OMG! SLop just shoveled a HUGE piece of that chimeric cake into
her mouth! As we bop to commercial break, I am left wondering why the
version in the bumper looks nothing like what she just wolfed down and
what makes this a "Seattle" cake. Is it the "expresso"?
We return from commercials to SLop breathlessly telling us how great
sugar cookie dough is and its many uses: the base of a pie or cake,
cookies (of course), and picture frames. She mixes the dough with brandy
extract and flour, rolls it out, and cuts it into frame shapes. Hmm, this
is exactly how she made those "better than Krispy Kreme" FauxNuts, isn't
it? She then ices them and embellishes them with frosting and candy beads
and then uses the remaining frosting to glue the frames to the pictures.
Way to ruin the family pictures, SLop. Now, are we sppsd to eat these and
keep the ruined photos or display them until the ants and bugs get to
them?
Lastly, SLop makes a peach fondue out of melted white chocolate chips,
cream, and strained peaches. Does this woman have crates of chocolate
chips in her pantry or something? She adds some chocolate liquor, warning
us about the live flame on her incandescent stove, then pours it into a
jar for some meringues she bought from the store. How do you get the
peach "fondue" out of the jar when it solidifies?
SLop shows us a tablescape consisting of a colander lined with a blue
gingham apron and filled with kitchen tools and her "fondue" and
meringues. Hmm, I wonder if the pictures in those cookie frames are the
ones which come with real frames?
--
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.
|
|
|
| Opal Greenberg |
Oh, for the love of God. If you have the time to spend all afternoon decorating
fiddly little cookies, you have the time to make your own damn cookie dough.
Why would you use expensive dough-in-a-tube for cookies that aren't even going
to be eaten, when you can make a simple flour-based nonedible dough?
I'm sure everyone noticed her horrible decorating skills. Her "Kim" on the one
frame was pathetic, as were the little "dots" (that looked like they had
tails).
That was no nut brittle -- Brittle cracks, it doesn't pull apart.
So, she was telling us to put that weird-looking coffee cake into mugs before
giving it away? Wouldn't it get all stale and icky? Who gives a gift like that?
The coffee cake itself had me totally flummoxed. How can you "swirl" anything
with those big-ass rolls at the bottom? Who dumps coffee cake mix over sweet
rolls?
At the beginning, she talked about the "best meringues ever." They were
store-bought meringues, she just put them into (excuse me, INto) a cellophane
bag. Well, I guess they probably tasted better than a Sandra-made meringue.
What was that domed cake that showed up at the beginning and on the ending
tablescape? Just some random pastry that wandered in?
In article <sb2dnfoJWOJTmAbeRVn-rg@comcast.com>, weberm@polaris.net wrote:
>
>SLop is in her faux pantry and tells us how the gift of food is the best
>gift of all. Wow. If anyone gave me any of those as gifts I would
>seriously reconsider our friendship! SLop lists off what she's going to
>make. It's a bad sign when SLop is slurring her speech like a lush before
>the credits even start ("M-m-mmmmoistest"?).
>
>SLop starts off by making peanut brittle from Kraft Caramels and toffee
>nuts. She dowses her non-stick pan with Pam so it doesn't stick and melts
>the caramels. Amazingly, the caramel is not sticking to the pan! She adds
>the nuts and lets it cook for a few minutes. She announces the mixture
>has melted but we can see it is starting to boil and dumps it into a pan
>to harden up, covering with plastic wrap and popping into the fridge.
>SLop pulls out a pan that has already been in the fridge and sets it
>aside.
>
>SLop makes some chocolate macadamia bark by melting some dark and white
>chocolate chips and putting some crushed Macadamia into a plastic bag and
>smashing them some more with a rolling pin. She then layers the melted
>chips on a baking sheet lined with wax paper and swirls it with a
>toothpick, except when she pulls it out, it looks like she had several
>toothpicks bunched together. In any case, it looks like it took several
>minutes to do and I am almost certain Milli Vanilla intervened with a
>spoon between the slow dissolve because there is no way a toothpick could
>even closely swirl it that thoroughly. SLop then tells us to sprinkle the
>leftover chips (Oops, I hope you have more bags of chips in your pantry!)
>and nuts onto the mix. SLop then tells us that "with recipes like these,
>you could open your own candy shop and no one would be the wiser", which
>reminds me of that ol' "If a tree falls in a forest and no one is
>there.." riddle. Hee! SLop then presses the top of the bark to
>"incorporate" them into the chocolate and puts it in the fridge.
>
>SLop then takes the not-so-brittle and removes the foil because "You
>don't want any foil in your candy". Really, now? SLop then starts to pull
>the not-so-brittle into pieces and puts them into some double layer paper
>cones for a gift-in-a-gift effect. After she puts some pieces into a
>cone, the camera cuts away as the not-so-brittle pieces start to droop. I
>noticed that throughout this segment the camera didn't focus too much on
>that not-so-brittle; it started drooping when she pulled it out of the
>pan and the knife s-l-o-w-l-y cut through it instead of fracturing when
>she broke it into tiny pieces. I noticed that was the one thing she
>DIDN'T stuff into her pie-hole this week, so that's saying a lot.
>
>We return from commercial in time to see SLop make her Seattle Mug Cake.
>She takes out the "batter that comes in the box", which astounds me
>because dry mix comes in a box, not batter. Anyways, she puts the coffee
>cake mix into a bowl and sets the swirl stuff aside, then adds a quarter
>cup of oil USING A DRY MEASURE CUP but says it doesn't matter and two
>eggs. SLop then adds a secret ingredient; hot water and "expresso". Ummm,
>SLop dear, "coffee cake" does not mean "cake flavoured like coffee".
>Next, things start to get crazy. Yeah, I know, big surprise. She takes
>half a dozen rolls, meaning four, cuts the tops off, and puts them into a
>pan. SLop then makes a milk and egg mixture for a french toast/bread
>pudding effect with the ripped up tops of the rolls. She then pours half
>the batter into the pan with the roll bottoms and then covers the
>contents with the streudel topping packet. She then tops this with the
>bread pudding mixture and pours the rest of the batter over that. For
>added effect, SLop takes a long wooden skewer to make a swirl effect, but
>I don't see how she can with all crap in the pan. She produces a finished
>cake that is visibly burnt on the bottom and shows us the swirls on the
>bottom and inside. She must be stoned because I am not seeing any swirls
>at all. OMG! SLop just shoveled a HUGE piece of that chimeric cake into
>her mouth! As we bop to commercial break, I am left wondering why the
>version in the bumper looks nothing like what she just wolfed down and
>what makes this a "Seattle" cake. Is it the "expresso"?
>
>We return from commercials to SLop breathlessly telling us how great
>sugar cookie dough is and its many uses: the base of a pie or cake,
>cookies (of course), and picture frames. She mixes the dough with brandy
>extract and flour, rolls it out, and cuts it into frame shapes. Hmm, this
>is exactly how she made those "better than Krispy Kreme" FauxNuts, isn't
>it? She then ices them and embellishes them with frosting and candy beads
>and then uses the remaining frosting to glue the frames to the pictures.
>Way to ruin the family pictures, SLop. Now, are we sppsd to eat these and
>keep the ruined photos or display them until the ants and bugs get to
>them?
>
>Lastly, SLop makes a peach fondue out of melted white chocolate chips,
>cream, and strained peaches. Does this woman have crates of chocolate
>chips in her pantry or something? She adds some chocolate liquor, warning
>us about the live flame on her incandescent stove, then pours it into a
>jar for some meringues she bought from the store. How do you get the
>peach "fondue" out of the jar when it solidifies?
>
>SLop shows us a tablescape consisting of a colander lined with a blue
>gingham apron and filled with kitchen tools and her "fondue" and
>meringues. Hmm, I wonder if the pictures in those cookie frames are the
>ones which come with real frames?
|
|
|
| tue_1962@01019freenet.de |
Ahh, the memories. This was my very first episode of Sandra. My main reaction
while watching was simple confusion. Caramels and toffee peanuts? I .... don't
think that will make brittle. Peach fondue in a carafe? With meringues? Huh?
Are you supposed to eat those picture frames? Are you really gluing original
photographs to them with icing? I...don't...understand.
Later, of course, I came to understand. Well, as much as one can, anyway.
|
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| Goomba38 |
tue_1962@01019freenet.de wrote:
> Ahh, the memories. This was my very first episode of Sandra. My main reaction
> while watching was simple confusion. Caramels and toffee peanuts? I .... don't
> think that will make brittle. Peach fondue in a carafe? With meringues? Huh?
> Are you supposed to eat those picture frames? Are you really gluing original
> photographs to them with icing? I...don't...understand.
>
> Later, of course, I came to understand. Well, as much as one can, anyway.
>
I checked in recently to find her making "petite fours" (and I use that
term lightly) topping them with dabs of icecream. Well isn't that going
to melt while eating the SOUP?! during your little tea party? Her crab
sandwiches were nothing like any tea dainty sandwich I'd ever seen, she
seemed to want to make a panini, nothing any southern grandmother *ever*
made. Of course there were cocktails!! What would Sandra be without her
"hit", I mean, her frou frou cocktail?? And at the end, this woman who
already has a southern accent is trying to lay on some deeeeeeep
southern accent of her long dead (and turning over in her grave) Grandma
.. It was embarrassing.
Goomba
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| Nancy1 |
Ubiquitous wrote:
> cake mix into a bowl and sets the swirl stuff aside, then adds a quarter
> cup of oil USING A DRY MEASURE CUP but says it doesn't matter and two
> eggs. SLop then adds a secret ingredient; hot water and "expresso". Ummm,
Actually, there are many dry AND wet measuring sets that are exactly
the same. For dry, going by weight is best.
N.
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| sarah bennett |
Newsgroups: rec.arts.tv,alt.tv.food-network,rec.food.cooking
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Nancy1 wrote:
> Ubiquitous wrote:
>
>
>>cake mix into a bowl and sets the swirl stuff aside, then adds a quarter
>>cup of oil USING A DRY MEASURE CUP but says it doesn't matter and two
>>eggs. SLop then adds a secret ingredient; hot water and "expresso". Ummm,
>
>
> Actually, there are many dry AND wet measuring sets that are exactly
> the same. For dry, going by weight is best.
>
> N.
>
I had no idea one could not use the same measuring cups for dry and
liquid. Obviously, for shortening, and other things you have to measure
into water, a glass measure is helpful, but isn't, say, a 1/4 cup a 1/4
cup whether it's water or sugar?
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza
"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams
|
|
|
| Goomba38 |
sarah bennett wrote:
> I had no idea one could not use the same measuring cups for dry and
> liquid. Obviously, for shortening, and other things you have to measure
> into water, a glass measure is helpful, but isn't, say, a 1/4 cup a 1/4
> cup whether it's water or sugar?
>
Nope, you have to account for the meniscus. Liquid measuring cups always
have room above the measurement to contain the liquid while measuring
properly. I admit I often don't bother to grab my liquid measuring cups
for most things, but if I were making something that I worried about
precision, I would.
|
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|
| rexmo |
Ubiquitous Wrote:
> SLop is in her faux pantry and tells us how the gift of food is the
> best
> gift of all. Wow. If anyone gave me any of those as gifts I would
> seriously reconsider our friendship! SLop lists off what she's going
> to
> make. It's a bad sign when SLop is slurring her speech like a lush
> before
> the credits even start ("M-m-mmmmoistest"?).
>
> SLop starts off by making peanut brittle from Kraft Caramels and
> toffee
> nuts. She dowses her non-stick pan with Pam so it doesn't stick and
> melts
> the caramels. Amazingly, the caramel is not sticking to the pan! She
> adds
> the nuts and lets it cook for a few minutes. She announces the mixture
> has melted but we can see it is starting to boil and dumps it into a
> pan
> to harden up, covering with plastic wrap and popping into the fridge.
> SLop pulls out a pan that has already been in the fridge and sets it
> aside.
>
> SLop makes some chocolate macadamia bark by melting some dark and
> white
> chocolate chips and putting some crushed Macadamia into a plastic bag
> and
> smashing them some more with a rolling pin. She then layers the melted
> chips on a baking sheet lined with wax paper and swirls it with a
> toothpick, except when she pulls it out, it looks like she had several
> toothpicks bunched together. In any case, it looks like it took
> several
> minutes to do and I am almost certain Milli Vanilla intervened with a
> spoon between the slow dissolve because there is no way a toothpick
> could
> even closely swirl it that thoroughly. SLop then tells us to sprinkle
> the
> leftover chips (Oops, I hope you have more bags of chips in your
> pantry!)
> and nuts onto the mix. SLop then tells us that "with recipes like
> these,
> you could open your own candy shop and no one would be the wiser",
> which
> reminds me of that ol' "If a tree falls in a forest and no one is
> there.." riddle. Hee! SLop then presses the top of the bark to
> "incorporate" them into the chocolate and puts it in the fridge.
>
> SLop then takes the not-so-brittle and removes the foil because "You
> don't want any foil in your candy". Really, now? SLop then starts to
> pull
> the not-so-brittle into pieces and puts them into some double layer
> paper
> cones for a gift-in-a-gift effect. After she puts some pieces into a
> cone, the camera cuts away as the not-so-brittle pieces start to droop.
> I
> noticed that throughout this segment the camera didn't focus too much
> on
> that not-so-brittle; it started drooping when she pulled it out of the
> pan and the knife s-l-o-w-l-y cut through it instead of fracturing
> when
> she broke it into tiny pieces. I noticed that was the one thing she
> DIDN'T stuff into her pie-hole this week, so that's saying a lot.
>
> We return from commercial in time to see SLop make her Seattle Mug
> Cake.
> She takes out the "batter that comes in the box", which astounds me
> because dry mix comes in a box, not batter. Anyways, she puts the
> coffee
> cake mix into a bowl and sets the swirl stuff aside, then adds a
> quarter
> cup of oil USING A DRY MEASURE CUP but says it doesn't matter and two
> eggs. SLop then adds a secret ingredient; hot water and "expresso".
> Ummm,
> SLop dear, "coffee cake" does not mean "cake flavoured like coffee".
> Next, things start to get crazy. Yeah, I know, big surprise. She takes
> half a dozen rolls, meaning four, cuts the tops off, and puts them into
> a
> pan. SLop then makes a milk and egg mixture for a french toast/bread
> pudding effect with the ripped up tops of the rolls. She then pours
> half
> the batter into the pan with the roll bottoms and then covers the
> contents with the streudel topping packet. She then tops this with the
> bread pudding mixture and pours the rest of the batter over that. For
> added effect, SLop takes a long wooden skewer to make a swirl effect,
> but
> I don't see how she can with all crap in the pan. She produces a
> finished
> cake that is visibly burnt on the bottom and shows us the swirls on
> the
> bottom and inside. She must be stoned because I am not seeing any
> swirls
> at all. OMG! SLop just shoveled a HUGE piece of that chimeric cake
> into
> her mouth! As we bop to commercial break, I am left wondering why the
> version in the bumper looks nothing like what she just wolfed down and
> what makes this a "Seattle" cake. Is it the "expresso"?
>
> We return from commercials to SLop breathlessly telling us how great
> sugar cookie dough is and its many uses: the base of a pie or cake,
> cookies (of course), and picture frames. She mixes the dough with
> brandy
> extract and flour, rolls it out, and cuts it into frame shapes. Hmm,
> this
> is exactly how she made those "better than Krispy Kreme" FauxNuts,
> isn't
> it? She then ices them and embellishes them with frosting and candy
> beads
> and then uses the remaining frosting to glue the frames to the
> pictures.
> Way to ruin the family pictures, SLop. Now, are we sppsd to eat these
> and
> keep the ruined photos or display them until the ants and bugs get to
> them?
>
> Lastly, SLop makes a peach fondue out of melted white chocolate chips,
> cream, and strained peaches. Does this woman have crates of chocolate
> chips in her pantry or something? She adds some chocolate liquor,
> warning
> us about the live flame on her incandescent stove, then pours it into
> a
> jar for some meringues she bought from the store. How do you get the
> peach "fondue" out of the jar when it solidifies?
>
> SLop shows us a tablescape consisting of a colander lined with a blue
> gingham apron and filled with kitchen tools and her "fondue" and
> meringues. Hmm, I wonder if the pictures in those cookie frames are
> the
> ones which come with real frames?
>
> --
> 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.
OMG, just listened to The Sandra Lee / Bell Biv DeVoe Mash-Up Remix on
bloghungry. What a riot.
--
rexmo
|
|
|
| me |
In article <rexmo.20ezzy@news.foodbanter.com>,
rexmo <rexmo.20ezzy@news.foodbanter.com> wrote:
> OMG, just listened to The Sandra Lee / Bell Biv DeVoe Mash-Up Remix on
> bloghungry. What a riot.
"... This is not going to be edible ..."
Thanks for the chuckle. For those looking for it, go to
http://bloghungry.blogspot.com/ and look under "Mix Master" (about a
quarter down the screen).
sd
|
|
|
| Nick |
Goomba38 wrote:
> tue_1962@01019freenet.de wrote:
>
>> Ahh, the memories. This was my very first episode of Sandra. My
>> main reaction while watching was simple confusion. Caramels and
>> toffee peanuts? I .... don't think that will make brittle. Peach
>> fondue in a carafe? With meringues? Huh? Are you supposed to eat
>> those picture frames? Are you really gluing original photographs
>> to them with icing? I...don't...understand.
>>
>> Later, of course, I came to understand. Well, as much as one can,
>> anyway.
>>
>
> I checked in recently to find her making "petite fours" (and I use
> that term lightly) topping them with dabs of icecream. Well isn't
> that going to melt while eating the SOUP?! during your little tea
> party? Her crab sandwiches were nothing like any tea dainty
> sandwich I'd ever seen, she seemed to want to make a panini,
> nothing any southern grandmother *ever* made. Of course there
> were cocktails!! What would Sandra be without her "hit", I mean,
> her frou frou cocktail?? And at the end, this woman who already
> has a southern accent is trying to lay on some deeeeeeep southern
> accent of her long dead (and turning over in her grave) Grandma
> . It was embarrassing.
> Goomba
Sandra has a southern accent? That is news to me.
|
|
|
| record.hunter@gmail.com |
Did you notice that Giada has started making things with
cake-in-a-box-mix? Guess Italian runs out after two years.
|
|
|
| record.hunter@gmail.com |
Opal Greenberg wrote:
> What was that domed cake that showed up at the beginning and on the ending
> tablescape? Just some random pastry that wandered in?
>
Has anyone else, ever, in the history of time, used the word
"tablescape" besides this lame-o? Please take her off the air, Food
Network. She makes you look so stupid.
|
|
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| record.hunter@gmail.com |
She makes caramel by melting caramels. What a ******* 'tard. Can't she
even make caramel? What should I expect, though, really, from someone
who uses canned potatoes?
|
|
|
| Goomba38 |
record.hunter@gmail.com wrote:
> Opal Greenberg wrote:
>
>
>>What was that domed cake that showed up at the beginning and on the ending
>>tablescape? Just some random pastry that wandered in?
>>
>
>
> Has anyone else, ever, in the history of time, used the word
> "tablescape" besides this lame-o? Please take her off the air, Food
> Network. She makes you look so stupid.
>
Another trendy word or description being overused lately is "pop".
Sandra says using an old hat on a stand "will make your tablescape Pop!"
That word is getting on my nerves.
Goomba
|
|
|
| Rob. |
<record.hunter@gmail.com> wrote in message
news:1135228288.815361.18850@o13g2000cwo.googlegroups.com...
> She makes caramel by melting caramels. What a ******* 'tard. Can't she
> even make caramel? What should I expect, though, really, from someone
> who uses canned potatoes?
>
It takes a tard to know a tard
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| Rob. |
<record.hunter@gmail.com> wrote in message
news:1135228202.027695.13670@o13g2000cwo.googlegroups.com...
>
> Opal Greenberg wrote:
>
>> What was that domed cake that showed up at the beginning and on the
>> ending
>> tablescape? Just some random pastry that wandered in?
>>
>
> Has anyone else, ever, in the history of time, used the word
> "tablescape" besides this lame-o? Please take her off the air, Food
> Network. She makes you look so stupid.
>
It takes a lame-o to know a lame-o
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| Rob. |
"Goomba38" <Goomba38@comcast.net> wrote in message
news:NYSdnWJLxYWJqzfenZ2dnUVZ_tCdnZ2d@comcast.com...
> record.hunter@gmail.com wrote:
>
>> Opal Greenberg wrote:
>>
>>
>>>What was that domed cake that showed up at the beginning and on the
>>>ending
>>>tablescape? Just some random pastry that wandered in?
>>>
>>
>>
>> Has anyone else, ever, in the history of time, used the word
>> "tablescape" besides this lame-o? Please take her off the air, Food
>> Network. She makes you look so stupid.
>>
>
> Another trendy word or description being overused lately is "pop". Sandra
> says using an old hat on a stand "will make your tablescape Pop!"
> That word is getting on my nerves.
> Goomba
Right GOOMBA! JA- SUS
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| record.hunter@gmail.com |
Goomba38 wrote:
> record.hunter@gmail.com wrote:
>
> > Opal Greenberg wrote:
> >
> >
> >>What was that domed cake that showed up at the beginning and on the ending
> >>tablescape? Just some random pastry that wandered in?
> >>
> >
> >
> > Has anyone else, ever, in the history of time, used the word
> > "tablescape" besides this lame-o? Please take her off the air, Food
> > Network. She makes you look so stupid.
> >
>
> Another trendy word or description being overused lately is "pop".
> Sandra says using an old hat on a stand "will make your tablescape Pop!"
> That word is getting on my nerves.
It's my least favorite word of the year. Or the last two years.
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| record.hunter@gmail.com |
Rob. wrote:
> <record.hunter@gmail.com> wrote in message
> news:1135228202.027695.13670@o13g2000cwo.googlegroups.com...
> >
> > Opal Greenberg wrote:
> >
> >> What was that domed cake that showed up at the beginning and on the
> >> ending
> >> tablescape? Just some random pastry that wandered in?
> >>
> >
> > Has anyone else, ever, in the history of time, used the word
> > "tablescape" besides this lame-o? Please take her off the air, Food
> > Network. She makes you look so stupid.
> >
>
> It takes a lame-o to know a lame-o
God, you're clever. Who writes your dialogue?
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| Goomba38 |
record.hunter@gmail.com wrote:
>>Another trendy word or description being overused lately is "pop".
>>Sandra says using an old hat on a stand "will make your tablescape Pop!"
>>That word is getting on my nerves.
>
>
> It's my least favorite word of the year. Or the last two years.
>
And who/how in the world did "pop" take on a visual meaning over an
auditory one? "What's up with that?" she says using another over done
phrase.
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| Ubiquitous |
In article <RoadnaUz-IPYUzXenZ2dnUVZ_tednZ2d@comcast.com>, Goomba38@comcast.net
wrote:
>I checked in recently to find her making "petite fours" (and I use that
>term lightly) topping them with dabs of icecream. Well isn't that going
>to melt while eating the SOUP?! during your little tea party? Her crab
>sandwiches were nothing like any tea dainty sandwich I'd ever seen, she
>seemed to want to make a panini, nothing any southern grandmother *ever*
>made. Of course there were cocktails!! What would Sandra be without her
>"hit", I mean, her frou frou cocktail?? And at the end, this woman who
>already has a southern accent is trying to lay on some deeeeeeep
>southern accent of her long dead (and turning over in her grave) Grandma.
>It was embarrassing.
Ah, the infamous "tea party" ep which, oddly enough, had no tea in sight.
--
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.
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| Ubiquitous |
nickSPAMMENOT@snurcher.com wrote:
>Sandra has a southern accent? That is news to me.
It was a "semi-homade" accent, just as poor as everything else Miss
Lee attempts.
--
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.
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| Ubiquitous |
tmcmtasso@worldnet.att.net wrote:
><record.hunter@gmail.com> wrote:
>> She makes caramel by melting caramels. What a ******* 'tard. Can't she
>> even make caramel? What should I expect, though, really, from someone
>> who uses canned potatoes?
>
>It takes a tard to know a tard
We already know you're the expert on those things, but thanks for
being so considerate.
--
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.
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| Ubiquitous |
nancy-dooley@uiowa.edu wrote:
>Ubiquitous wrote:
>> cake mix into a bowl and sets the swirl stuff aside, then adds a quarter
>> cup of oil USING A DRY MEASURE CUP but says it doesn't matter and two
>> eggs. SLop then adds a secret ingredient; hot water and "expresso". Ummm,
>
>Actually, there are many dry AND wet measuring sets that are exactly
>the same. For dry, going by weight is best.
When baking, isn't it best to go by weight instead of volume?
--
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.
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| Goro |
Ubiquitous wrote:
> nancy-dooley@uiowa.edu wrote:
> >Ubiquitous wrote:
>
> >> cake mix into a bowl and sets the swirl stuff aside, then adds a quarter
> >> cup of oil USING A DRY MEASURE CUP but says it doesn't matter and two
> >> eggs. SLop then adds a secret ingredient; hot water and "expresso". Ummm,
> >
> >Actually, there are many dry AND wet measuring sets that are exactly
> >the same. For dry, going by weight is best.
>
> When baking, isn't it best to go by weight instead of volume?
dry can pack tightly or loosely and that can make a big difference, but
AIUI, wet ingredients are (generally) not compressible fluids and so
using volume and mass measures are going to work out to be the same.
-goro-
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