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Rachael Ray's Thanksgiving in 60

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Just an observation; I was wondering if anyone else noticed when Rachael put potatoes in the oven. She put them on the bottom shelf - the turkey breast had already been in there - and actually touched the shelf to nudge it up a bit to allow the potatoes to fit. This struck me as odd because the oven had been on and was supposedly hot. I was just wondering if anyone else saw it.

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  1. Didn't see the episode, but I'm pretty sure that neither her oven or fridge are actually on.

    3 Replies
    1. re: Truffle Shuffle

      On the box of those Ritz Crackers she hawks:
      Isn't her neck elongated about 500%, and her face digitally re-situated?

      1. re: Leonardo

        Oh I know. We keep laughing about those Ritz, which I believe feature her "Rachael Ray's Ritz recipes" on the box. I guess somebody SOMEWHERE must be shrieking "Ah! We have to get Ritz and try RR's Ritz-recipes!" Last night I nearly jumped I mile when a HUGE RR face was staring in me in the face at Dunkin' Donuts too - nearly billboard size of her face, inside the Dunkin', with her proclaiming "gingeriffic!" grrrr, with a face plastered in makeup and a leather jacket. She just seems off to me.

      2. re: Truffle Shuffle

        Doesn't surprise me that TFN wouldn't bother to make it real. I went to a taping of Ming Tsai's show this past June and those ovens are definitely on. In fact they re-shot one scene to be sure the viewer could see the steam coming off whatever he was taking out of the oven.

        Your post also reminds me of the difference between Catherine Zeta Jones' movie this year and Ratatouille - in that the cartoon was more realistic because they actually used pot holders and Catherine didn't in one scene!

      3. I just hate the thought of a great American food tradition turned into a 30 minute meal. (I suspect her next series idea will be meals made while on the cell phone.)

        12 Replies
        1. re: Leper

          I would just like to get it down to one full day!LOL!

          http://johnbscigarblog.blogspot.com/

          1. re: Leper

            Anyone remember when she made stuffing from cranberry muffins? Oh the horror!

            1. re: kkak97

              No, no, wasn't it pumpkin muffins? Or has she defiled the institution of stuffing and dressing twice now?

              1. re: Agent Orange

                I like some of her tips for cooking, but a lot of her recipes mysify me. I think she has had to write so many that she is just trying new things to create dishes.

                1. re: kprange

                  Ditto. I don't watch her show(s) any more, but I do use a garbage bowl on occasion (tho' I don't call it a "G.B.") and I'm a little more confident about palmfuls of herbs/spices and turns around the pan of oil than I used to be. Too many recipes seem to be variations on a theme, which I can do myself. (And while I have young kids, I don't need too many variations...)

                  1. re: momjamin

                    I like the garbage bowl too. I actually saw, in her magazine, that you can buy the garbage bowl she uses for 17.95. I didn't buy it. There are a few recipes that I really do use. I like her italian sub stoup and her linguini and clam sauce. I have tried a few recipes that I really don't like, but that happens with all cookbooks. I bought one of her cookbooks, but won't again - we have completely different food tastes.

                2. re: Agent Orange

                  Oh, no it was actually cranberry muffins. This was a 30 min Thanksgiving. My mother and I discuss this episode every year since the first time we saw it, about 3 years ago, and no matter how hard we try we just can't get over it. Enjoy!

                  http://www.foodnetwork.com/food/recip...

                3. re: kkak97

                  Were those "stuffins", or was that a regular kinda stuffing baked in muffin tins for portioning?

                  1. re: momjamin

                    Lighten up on the RR, folks! First, millions of women made Ritz "apple" pie all thru the 60's, and were deee-lighted to use those little babies with clam dip, spinach dip...and when someone figured out she could put a dab on cheese or spread and top it with a chunk o' salmon/sausage/bacon...whoa! And they went into all sorts of casseroles and...well, I have to admit - past the "dip it" stuff, ididn't use 'em much - but I knew plenty of women who did - and do! And Rachel is actually a pretty good guide for some people who have real kitchen/cooking fear and whose families "don't like" any thing except white-meat chicken, fries or mashed, and maybe corn. And yeah - she's excruciatingly, jaw-setting "cute." Glaaah. But otherwise...

                    1. re: Alice Letseat

                      Should we celebrate that she's opening a small door to those who think "toast" is cooking? Or should we bemoan the fact that many others of all generations learned to cook like "momma" or "grandma" (or paps) and think she's trivializing a craft that can and should take a lifetime to develop?

                      I'd guess that most cultures have some signature dishes and they all take a good deal of time to make. And of these, most are built around love and celebration. I'll pass on the Ritz cracker Mexican mole, the cracker crusted 30 minute beef weelington or the quick fix ragu. If for nothing else, Thanksgiving is the one day a year even the most hesitant cooks try to gather the team for a meal. The best thing we can do is let them fret, saute, boil, skim, stir and stress, We love them more for it.

                4. re: Leper

                  Unfortunately, everything in America is a 30-minute something or another -- who are all the really busy people out there making our lives soo non substantive!

                  1. re: Leper

                    the food preparation is taking faster and easier to make our life easier.. rachaelrayweb.com

                  2. Interestingly enough on Rachael Ray's Wikipedia entry there is a reference to her Chambers stove, which they claim is "rarely used on the program." One of the things I've noticed here after watching quite a few of her shows is that she really seems to fudge her commercial breaks. There was one where she was making these Buffalo-style chicken nuggets with pancake batter which were then fried. It looked truly disgusting. But the point was that at her break she had breaded and cooked only about two on one side and after they were all done and golden brown. I get the impression that a lot of the cooking on the show is done during the breaks, including switching out cooked dishes. So you're probably right, the stove wasn't working, they just use it as a prop.

                    2 Replies
                    1. re: Fuser

                      That was the point of my post. I really didn't want to bash her, I just wondered about the whole 30-60 munute thing. I cooked thanksgiving dinner for my husband and my turkey breasts took much longer than one hour. I just saw that little thing on the tube and just started to wonder how all the meals get cooked in the allotted time. Let me say, though, that anyone who gets people in the kitchen is ok in my book. As a country, we are spending way too much time at the fast food places.

                      1. re: kprange

                        Oven on or oven off, she still manages to burn everything.
                        : P

                    2. Sure - 30/60 minute meals that take a crew hours to plan & rehearse, where all the ingredients magically appear in the front of the cabinet, counter, or refrigerator (with the herbs pre-washed), and the prep bowls, etc., disappear from the sink.

                      Whether or not the oven is on is not a big deal to me. Whether or not she is a "chef" or "just" a cook is also irrelevant; this what she does and the pretense that she is - by that token alone - more of a "real person" preparing "real food" is simply pretentious and, in a reverse way, elitist.

                      I watch cooking shows for ideas and only occasionally see a full recipe I want to try. RR has been good for that. (Once I get past her voice and her *constant* use of overly cutesy terms like "sammy"- although I use, as many of us do, "EVOO", and I thank her for that.)