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Paula's English Pea recipe = what's wrong with Food Network

First check out the recipe. Then enjoy the comments! http://www.foodnetwork.com/recipes/pa...

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  1. This was on FARK yesterday. I haven't laughed so hard reading a comment thread in a while.

    8 Replies
    1. re: MandalayVA

      Yeah, I made the mistake of reading the comment thread yesterday at work...I laughed so hard (and was trying to do it quietly) that I was crying!

      Rachael Ray's bacon "recipe" also has some doozies.
      http://www.foodnetwork.com/recipes/ra...

      1. re: coney with everything

        "Rachael Ray's bacon "recipe" also has some doozies.
        http://www.foodnetwork.com/recipes/ra..."

        Just to be fair...the recipe is for microwaved bacon and is titled "Late Night Bacon" which means it's something you might do when you don't want to get out the frying pan and fire up the stove. Having never microwaved a piece of bacon in my life, this recipe would actually help someone like me who hadn't a clue as to how to microwave bacon before reading it.

        1. re: ttoommyy

          I only microwave bacon, but not with paper towels (ssssooooooo many paper towels!). At Target, they sell this microwave cookware, which is a type of durable, heat-proof plastic. There was a bacon tray that was relatively inexpensive, so I bought it for the turkey bacon I like to have (I know, but different strokes...). Worked beautifully once you realize how much time your microwave needs to have perfectly crisp bacon of any type. To prevent splatter, I put one damp paper towel over the raw bacon before I put it in the microwave.

          Sure as hell beats having grease splatter and then using all those towels to drain the grease after you fry it in the pan/bake in the oven. No need to drain since the bacon tray has raised ridges. Also, it's only about a minute and a half per slice in my dinky little microwave, so it takes far less time and virtually no supervision. Not as hard to clean as you might think, too. Mine hasn't warped or anything, and put cold water and soap into it right after I take it out of the microwave and take the bacon off.

          This is similar to the one I have, but definitely not the same brand:

          http://www.amazon.com/Progressive-Int...

          1. re: yfunk3

            Oh my, it's just an absolute sin to me to throw out bacon grease. We save it and use it for many things (mostly classic Southern & Creole). Plus it just helps to further season cast iron.

            I'm just picking on you, though, yfunk ... we have friends who do it in the microwave and I tease them too.

            1. re: a213b

              I don't throw it out. If you use the plastic tray, you can pour the grease out just like you do in a frying pan, but it's actually easier because the microwave trays have corners.

            2. re: yfunk3

              I microwave bacon (both pork & turkey bacon) all the time. Only use 2 pieces of paper towel. Doesn't seem like "sssssssooooooo" many paper towels to me. Bacon turns out crisp & grease free. Go figure.

              1. re: Breezychow

                I try not to use too many paper towels in general, so anything that requires more than one at a time is a lot to me. YMMV.

                1. re: yfunk3

                  me too, that's why I use a couple of sections of newspaper, lined w/ only one layer of paper towels. Works great.

      2. Wow, this actually makes the Kwanzaa cake look like a real recipe.

        6 Replies
        1. re: mliew

          And when you *really* think about that, that's freakin' amazing! LOL

          This is too funny - love the "reviews"!

          1. re: LindaWhit

            Hey Linda! That is too funny, gonna save it to my chow.

          2. re: mliew

            You HAD to bring up the Kwanzaa cake! Now there was a thread that will live in infamy.

            1. re: mliew

              can't find the kwanzaa cake recipe on the foodnetwork site. the video is there, but no recipe or comments. hm.

              1. re: ritabwh

                http://eater.com/archives/2010/12/16/...
                http://www.youtube.com/watch?v=we2iWT...

                Enjoy.

                1. re: huiray

                  I missed this video the first go-around but so glad I finally saw it! I had heard others chuckle about the Kwanzaa cake so now I can join in the laughter. Come on the acorns are 100% corn nuts, right?

            2. Too hilarious for words. This is the funniest thing I have seen for quite some time! Most of the reviews are absolutely priceless. Thanks so much for posting this!

              1. Almost every one of Sandra Lee's recipes have reviews that will make you wet yourself. Start looking at them from oldest first.

                1 Reply
                1. re: C. Hamster

                  Funny! Although I have heard of her I have never seen her on TV in Canada - sounds as though I am truly fortunate.

                2. REALLY!!??!!!
                  Needed the laugh today though...so thank you!!
                  It is kind of up there with that stupid Rachel Ray Bacon recipe http://www.foodnetwork.com/recipes/ra...

                  C Hamster...going to check out the Sandra Lee's now

                  6 Replies
                  1. re: bermudagourmetgoddess

                    I'm going to get all my recipes from the Food Network now--who knew how easy cooking really is?

                    1. re: bermudagourmetgoddess

                      What's stupid about the bacon recipe? Microwaved bacon is far superior to fried, and most people don't know that.

                      1. re: tigercrane

                        the fact that it warrants it own web page/listing as a "recipe."

                        1. re: goodhealthgourmet

                          Most people I know have never heard of microwaved bacon. Does wverybody in the world know how to do it?

                          1. re: tigercrane

                            Not sure if srs.

                            1. re: tigercrane

                              I'm very at home in the kitchen and never having done it, I'm not sure I could microwave bacon with good results without at least some kind of directions (not really a recipe, per se).

                      2. Food network is so inferior to what is on PBS and create these days.
                        Tyler florence and alton brown are the only chefs worth watching IMHO.

                        5 Replies
                        1. re: AdamD

                          Alton Brown is no fun anymore. He has distilled himself down such that all that remains is a crusty precipitate.

                          1. re: funklight

                            "Alton Brown is no fun anymore. He has distilled himself down such that all that remains is a crusty precipitate."

                            Crusty precipitate .... BWAH!!

                            1. re: C. Hamster

                              +1 hahahahahahahaha

                              1. re: C. Hamster

                                Ever since he went on the diet and lost all that weight, he has become a drone. His stuff actually used to be fun and informational.

                              2. re: funklight

                                Spot on, funklight.

                            2. AND it's the FN website's Most Popular recipe right now! Wow!

                              3 Replies
                              1. re: cayjohan

                                I noticed that too! I can't believe no one has taken it down yet.

                                1. re: katecm

                                  Well, maybe it's a case of any click-through is a good click-through? I almost never use FN's website, but this thread made it irresistible.

                                2. re: cayjohan

                                  It's just ahead of snow ice cream. Gross.

                                3. Interesting that this recipe is in the "Seasonal" category.
                                  I guess canned English peas are fickle to the time of year.

                                  17 Replies
                                  1. re: dave_c

                                    This thread just keeps getting funnier! Seasonal canned peas!

                                    1. re: gaffk

                                      maybe they actually think that when spring comes you should eat FRESH peas...nah

                                      1. re: coney with everything

                                        But that doesn't follow the recipe
                                        They must be canned or it won't come out right.

                                    2. re: dave_c

                                      What was the episode? when? Other recipes on the same episode? Wasn't there a comment from 2007?

                                      What are English peas? I'm not familiar with it. Could it be a Southern term?

                                      As for that RR bacon recipe, the first 4 comments are from 2004. It was from an episode called 'After Hours'.

                                      1. re: paulj

                                        paulj, I'd never heard of English peas either until I moved from Indiana to Georgia a few years back. I finally asked a coworker what they were because she occasionally said she had made English peas in her crockpot (no, I don't know why, either), and I had not actually seen or eaten them.
                                        After asking quite a few questions about how they are sold, how they grow, what you do with the pods, I came to the conclusion that they were plain old sweet peas. Green peas. Just peas.
                                        The Southern term is English peas, and it seems that involves being canned and\or overcooked.

                                        My husband asked if the Deen recipe had been posted on April Fool's day, but it doesn't look like it. It really was refreshing to see that FN posters do have a sense of humor!

                                        Te episode was one with Jimmy Carter serving Southern food -quail, grits, peas and pecan tassies

                                        1. re: jmcarthur8

                                          So in a sense, making fun of this recipe, amounts to making fun of the former President's childhood memories, and his mother Lillian.

                                          I am curious about how much attention was paid to this on the actual show. Probably not much. The 'recipe' could have added to the FN database by some intern who was charged with writing up all the recipes used (regardless of merit).

                                          1. re: jmcarthur8

                                            They're called English peas in the South to distinguish them from the peas that mostly grow there, i.e. field peas: crowders, blackeyes, purple hull and the like. It's not easy to grow green peas there because they get too much heat too early in the growing season.

                                            1. re: Will Owen

                                              Yep, I was thinking yesterday of adding another comment with that same info. There are so many kinds of field peas to try - my newest favorites are White Acre peas. I've used them in chili, and as a substitute for cannellini in soup.

                                              1. re: Will Owen

                                                Thanks for that. I grew up in Atlanta with them being English peas and never thought about why. I could eat my weight in field peas, etc.

                                              2. re: jmcarthur8

                                                Shelled peas have been called English Peas by generation of gardeners in the English-speaking world. As opposed to Chinese (edible-podded) peas. It's just a distniction re: pod type.

                                                1. re: toodie jane

                                                  toodie, I am from the Midwest, (Indiana, Ohio) and we really do speak English there ;-), but I never heard this term till I moved to Georgia when I was in my 40's!
                                                  I've grown peas in my vegetable garden, but honestly don't recall what it said on the seed packs.
                                                  I have learned a whole new language since I came to Georgia, and a whole new selection of foods, as well.

                                                  1. re: jmcarthur8

                                                    Well, tj didn't say ALL English-speaking folks. I agree with what she says, I've known them as English peas, too - called as such by people ranging from England to the British Colonies.

                                                    1. re: huiray

                                                      my friends in England call them garden peas.

                                                      1. re: sunshine842

                                                        I heard them being called "English peas" by various folks (and, yes, also "garden peas") in England many years ago.

                                                        1. re: sunshine842

                                                          I am English and we only ever called them peas.

                                                    2. re: toodie jane

                                                      Only shelled green peas are called English peas.

                                                2. re: dave_c

                                                  Now you see I thought this was under the "seasonal" category because in the instructions she calls for "small pot". I figured this must be a spring recipe.

                                                  It's been so cold and rainy this year I highly doubt anyone will have any success melting butter in their small pot. If only the sun would come out. . . .

                                                3. Eh. I didn't look through her other recipes, but many simple recipes are used as components in more complex ones, so there may be more to this.

                                                  On the comments, okay, so it did deserve some shots, but dozens of pages? That's just being juvenile. At a certain point you just have to realize that it's all been done before.

                                                  1 Reply
                                                  1. re: ediblover

                                                    My thoughts exactly. FN could probably use a bit more discretion in what they post as a recipe. I'm sure both the peas and the bacon were asides that weren't really intended to be "recipes."

                                                    Of course, it's still a lot of fun to read the comments.

                                                  2. Best laugh I've had in a long time!!! thanks for posting, katecm!

                                                    1. Just a quick thought.

                                                      I'd shudder to imagine her recipe for "Sticky Buns". Corn syrup and a smile. Ya'll.

                                                      1. i actually posted this when we were all having fun with Rachael Ray's late-night bacon. here's the thread for some good laughs - it also contains links to a couple of other FN "recipe" gems:
                                                        http://chowhound.chow.com/topics/746567

                                                        1. I love the substitutes and the comments.

                                                          I made her chocolate pecan pie over Tgiving it was sweet and needed much longer in the oven. You should see some of the comments giving it 5 stars even though the the comments were from people that had changed the recipe. It makes no sense to me to give a recipe 10/10 if it didn't work right and you have to change the amounts of ingredients.

                                                          1. I'd say this post is what's right about the Food Network. For all the pandering and snobbery and Kwanzaa cakes, the community is full of imaginative folks who (probably) care about food.

                                                            Thanks for pointing me to the laughs. So great.

                                                            1. I wonder if her recipe for ice calls for a stick of butter?

                                                              15 Replies
                                                              1. re: Coogles

                                                                Just sayin'
                                                                http://www.food.com/recipe/ice-cubes-...
                                                                (though this recipe was done as a 'tongue in cheek' submission, you can see it's really gotten very popular)

                                                                1. re: cgarner

                                                                  That's funny. Years ago at work I was talking on the phone to a particularly dense, albeit nice, person. After a while, my manager walked by and handed me a piece of paper with a quote from a book he was reading: "Son, I like you, I really do. But sometimes talking to you is like trying to explain the recipe for ice water." Somehow, that always stuck with me . . . who knew!

                                                                  1. re: cgarner

                                                                    I bet there are a lot of young(er) people who've never seen an ice tray :)

                                                                    1. re: c oliver

                                                                      ...and even fewer who have seen the METAL ones with the levered separator that you pulled on to break loose the rectangular pieces of ice...
                                                                      :-)

                                                                      1. re: huiray

                                                                        I detested those things with a fiery passion. Thank goodness for bendable plastic. :-)

                                                                        1. re: LindaWhit

                                                                          I liked them. My mother also made "popsicles" in them with flavored milk, with a little wooden stick in each compartment (or some sturdy toothpicks).

                                                                          1. re: huiray

                                                                            You're a sick puppy, huiray. :-) You LIKED those damn trays? They always cracked the ice and you got shards instead of cubes!

                                                                            And we made popsicles in small bathroom paper cups and the wooden sticks we'd save from the ice cream man visits. :-)

                                                                            1. re: LindaWhit

                                                                              8=))
                                                                              Oh, you took the tray out, inverted it and ran warm tap water over the bottom briefly, maybe also very quickly over the top and dumped the water out BEFORE you pulled the lever. :-)

                                                                              "Milk popsicles" didn't need that treatment IIRC - you just pulled the lever slowly, jiggling it a bit and NOT doing a full pull.

                                                                              1. re: huiray

                                                                                except for that time my hands were wet and froze to the damned handle.

                                                                                1. re: sunshine842

                                                                                  BINGO. I can hear Joan Crawford now: "NO WET FINGERS!" ;-)

                                                                        2. re: huiray

                                                                          My fingers used to stick to the freaking lever and the sound of the metal divider shrieking its way through the ice set my teeth on edge. As does the memory of it. *shudder*

                                                                        3. re: c oliver

                                                                          Growing up we only had the solid plastic ice trays... you had to bang it on the counter a few times in an attempt to loosen the cubes. Usually though, we had to do the inversion/warm water trick. It was pretty annoying, though, when you only wanted one or two cubes and they ALL came out.

                                                                          1. re: kubasd

                                                                            Instructions on how to use the metal trays

                                                                            http://www.youtube.com/watch?v=15M9Bg...

                                                                            1. re: paulj

                                                                              Oh that's right up there with the above recipes, it takes almost two minutes to describe how to pop ice cubes out of a tray? Good one.

                                                                              1. re: coll

                                                                                I'm still In Search Of a decent recipe for ice. And one for steam. Can any CHers help me out?

                                                                    2. OK, this is hilarious but...just to play devil's advocate... What probably happened was that some kind of computer program that is used for generating the recipes found on the FN site "got a hold" of this simple recipe that was supposed to be used only for production purposes and this is the result. I really doubt that even FN would consciously put this recipe on its site. When they realized the mistake they probably left it there because of all the traffic it drives to the site. Smart marketing!

                                                                      Or maybe not. :)

                                                                      4 Replies
                                                                      1. re: ttoommyy

                                                                        I don't think so -- there's the RR microwave bacon, and one of the health gurus posted a "recipe" for a dark chocolate snack (unwrap 1 ounce of dark chocolate. Enjoy.)

                                                                        I think their contract says that they have to post x recipes per y months, but there's nothing that specifies what the recipe is supposed to be, so they just phone it in.

                                                                        1. re: sunshine842

                                                                          That would make a little more sense. There was recipe there the other day for "Movie Theatre Popcorn". It was a recipe on how to clarify butter...and to pop kernals "however you prefer". Pretty funny.

                                                                          1. re: sommrluv

                                                                            Did they offer tips on how to sneak it into the theater?

                                                                          2. re: sunshine842

                                                                            Kind of like some of the recipes from one of the vegan cookbooks I read. Peel banana. Slice into rounds. Arrange on platter. Enjoy.

                                                                        2. I begining to think the person(s) responsbile for posting these recipes is having a little fun. I'd expect they'd take down some of the funnier "reviews" if they meant the recipe to be taken seriously.

                                                                          12 Replies
                                                                          1. re: ivanova

                                                                            They used to take down the obviously put-on reviews. That was a constant problem with Aunt Sandy's aarrucipes. That gang was clever and wet-your-pants hysterical.

                                                                            Not sure how vigalent they are now.

                                                                            1. re: C. Hamster

                                                                              Maybe FN is enjoying the added web traffic and ad revenue. It may even increase their cable viewership as people tune in to see what Paula is really like.

                                                                              1. re: C. Hamster

                                                                                Many of those reviews got personal though and were really mean. I think Food Network is monitoring them now.

                                                                                This English Pea recipe reminds me of my mother-in-law who never prepared a meal without them and I am not kidding. She called them "LeSueurs."

                                                                                1. re: Sensuous

                                                                                  "She called them 'LeSueurs.' "

                                                                                  I always saw this name on Green Giant peas but never knew what it meant until now:
                                                                                  http://www.bostonphoenix.com/archive/...

                                                                                  1. re: ttoommyy

                                                                                    Oh! Thanks. I had no idea LeSueur was the name of a town.
                                                                                    Today when fresh are not available I use frozen peas and think they are great.
                                                                                    I watched Giada make a pesto with frozen peas the other day and really want to try that recipe.
                                                                                    Also, I have a niece who loves peas more than anything. I am pretty sure she'll eat them from a can or from any source as long as they are green peas. I'm that way about corn.

                                                                                    1. re: Sensuous

                                                                                      I'm not your niece, but I'll eat 'em any way they come - fresh, raw, cooked, frozen, straight from the can, mushy (waves the Union Jack) -- I *love* peas.

                                                                                      Half my harvest never made it from the garden to the kitchen last year -- I developed a bad habit of standing in the garden and eating them right off the vines.

                                                                                      1. re: Sensuous

                                                                                        actually it's both a county, and a town. also, at one time, a regional vegetable processing plant/cannery.

                                                                                        although it translates from the french, unappealingly, to "the sweat," the place-name is in honor of the explorer pierre-charles le sueur.

                                                                                        sorry to chime in a year later, i guess i missed this thread in earlier incarnations.

                                                                                    2. re: Sensuous

                                                                                      Isn't LeSueur, MN where Green Giant grows the peas?

                                                                                      That sounds like a wonderful recipe and will try it this
                                                                                      Sunday with the pot roast.

                                                                                      1. re: Sensuous

                                                                                        My grandmother always used LeSueur brand peas.

                                                                                        1. re: mpjmph

                                                                                          Same here. Still the only canned green peas I can stomach.

                                                                                          1. re: mpjmph

                                                                                            It's what my mother always used.

                                                                                            1. re: c oliver

                                                                                              Le Sewer, as we called it.

                                                                                    3. They are getting funnier, weirder!!!

                                                                                      1. This is indeed the literal definition of the dish that used to be called petits pois à l'anglaise even in Anglophone countries back when menus had to be in French or they weren't considered classy! "à l'anglaise" just means that a dish has been boiled in salted water. Not sure it counts as a recipe rather than a description... This dish is still (obviously) called that in France and Googling the phrase will bring up lots of French recipe sites that basically have the same info as Paula's - so she isn't the only one.

                                                                                        1 Reply
                                                                                        1. re: chochotte

                                                                                          You mean starting with canned peas????

                                                                                        2. It just hit me like a pound of butter...She calls them English Peas...which they are NOT
                                                                                          She should have called the Buttered Peas...

                                                                                          "Mushy Peas" are English peas

                                                                                          2 Replies
                                                                                          1. re: bermudagourmetgoddess

                                                                                            She's using terminology that is common in the American South.

                                                                                            1. re: bermudagourmetgoddess

                                                                                              Nope, in traditional culinary terminology, 'à l'anglaise' is the term used to refer to a preparation that involves boiling and then tossing with butter. So while it sounds funny when it's translated into English, 'petits pois à l'anglaise' is exactly this, boiled peas tossed with butter. Pommes de terre à l'anglaise would mean boiled potatoes with butter, etc. Obv. mushy peas are a traditional English food but they're not strictly speaking 'à l'anglaise'.

                                                                                            2. Rachel Ray's "Bread Gnocchi" is another example of a recipe that leaves me scratching my head. How skillet-toasted chunks of bread=gnocchi is beyond me. They are nothing alike. It should be called Marinara Covered Toast. I know Ray takes liberties "interpreting" recipes, but...
                                                                                              http://www.foodnetwork.com/recipes/ra...
                                                                                              One review calls it Crouton Spaghetti.

                                                                                              1. Reminds me of Tuscan Whole Milk

                                                                                                http://www.amazon.com/Tuscan-Whole-Mi...

                                                                                                1. snow ice by Paula also has some funny comments
                                                                                                  http://www.foodnetwork.com/recipes/pa...

                                                                                                  1. A cooking show normally features an entire meal, and I'm sure the Food Network has a policy of listing the recipe of every dish featured in an episode. If Paula served peas as a side to a main dish that was the focus of the show, I'm not surprised to see a recipe for heating up canned peas.

                                                                                                    We can mock the Food Network or Paula Deen, but the options for canned peas are pretty limited.

                                                                                                    13 Replies
                                                                                                    1. re: Roland Parker

                                                                                                      But why on earth use canned? Frozen are SO much better. Doesn't everybody agree with that?

                                                                                                      1. re: c oliver

                                                                                                        I'm with you, C. My options for canned peas are so limited, they are limited to throwing those mushy beige things away.

                                                                                                        1. re: c oliver

                                                                                                          The PD episode had to do with the childhood comfort foods of our 39th President. What were the options before WW2?

                                                                                                          1. re: c oliver

                                                                                                            There was a recent thread on here where a bunch of us expressed a like for Le Seuer canned peas. They're the only green peas I care to eat, canned or frozen.

                                                                                                            1. re: Naco

                                                                                                              I ate those growing up but haven't in 30 or 40 years. To each his own.

                                                                                                              1. re: c oliver

                                                                                                                And I see it was this thread! I have got to stop using those copper pots.

                                                                                                                1. re: Naco

                                                                                                                  That's SO funny. I thought, oh yeah, I was on that thread and then wondering if it was this thread :) But I'm old.

                                                                                                            2. re: c oliver

                                                                                                              I think of canned and frozen peas as two completely different foods - frozen work well in a lot of dishes, very versatile. For me, canned peas are a comfort food, something I only eat once or twice a year, usually when I've been reminiscing about time spent with my grandparents.

                                                                                                              1. re: c oliver

                                                                                                                I love canned peas. Right out of the can, no heating necessary.

                                                                                                                It's my dirty little secret.

                                                                                                                1. re: sunshine842

                                                                                                                  I add mayo to my canned drained peas - my dirty little secret!

                                                                                                                  1. re: smartie

                                                                                                                    Sunshine and Smartie, I am from the south too, and have never liked canned peas. BTW, we call them sweet peas in my family to distinguish from the many other peas that grow here. They are truly little burst's of sugar right off the vine. Anyway, back to cold canned pea's and/or mayo. I attended a weekend that eventually became my first family get together with my husband's side of the family. While everyone was busy in the kitchen, I was asked if I minded making the "Pea Salad".( I was a newbie, they gave me easy work back then) COLD Peas?! I already started getting scared. Then they pointed towards the canned peas, Mayo, hard boiled eggs, and an onion. Oh, and don't forget the sugar, vinegar and S&P... Cold peas and mayo? With boiled eggs?! and onions?! Oh God, nothing good could come from this. Are they pulling a prank to see how I react? How could this even taste good? Well, it does. Of course I had to taste as I made it. I didn't know what it was supposed to taste like, but for some reason all of those funky ingredient's came together. It is one of those recipe's that look terrible on paper but manage to taste pretty good. TC, Robin

                                                                                                                    1. re: Robinez

                                                                                                                      It's a simplified version of Russian Salad,
                                                                                                                      "It is also widely consumed in Spain (where it is called ensaladilla rusa and is present as a tapa in many bars) where it typically consists of minced boiled potato, minced boiled carrots, canned tuna, minced boiled eggs, peas, roast red pepper strips, green olives, and mayonnaise. "
                                                                                                                      Wiki Olivier salad

                                                                                                                      Too bad they didn't make you use cubed Velveeta and Miracle Whip. :)

                                                                                                                      1. re: paulj

                                                                                                                        My family is from Portugal and they make a salad similar to this where they take a bag of frozen mixed veggies, cook and mix with mayo, boiled potato and egg. It is surprisingly yummy.

                                                                                                            3. I dont see what's funny. This is obvioulsy a side. There were probably other things on the show, and they just write up recipes for everything.

                                                                                                              3 Replies
                                                                                                              1. re: tigercrane

                                                                                                                They ran this repeat last week. Mostly it was Paula talking with the President and his wife, looking at the house he grew up in, and preparing a meal. The main items were grits, some sort of baked quail, and pecan tansis (?). I saw green peas on their plates (TV trays), but did not see them prepare them. That could have happened while I was busy with my own cooking, or it could have been edited out. Clearly it was not a prominent element of the show.

                                                                                                                1. re: paulj

                                                                                                                  pecan tansis (?)
                                                                                                                  ~~~~~~~~~
                                                                                                                  i'm guessing they were tassies - basically miniature pecan pies/tarts. they're a traditional Southern treat.

                                                                                                                  ETA: just looked at the listing for that episode. yep, Pecan Toffee Tassies...
                                                                                                                  http://www.foodnetwork.com/recipes/pa...

                                                                                                                  1. re: goodhealthgourmet

                                                                                                                    Thanks. Rosalynn participated in that part of the show. I was struck by how old they look now; but then I haven't seen anything except the occasional news photo in some time. The President is about the same age as my father.

                                                                                                              2. I can't imagine gruelling testing this recipe must have endured.

                                                                                                                5 Replies
                                                                                                                1. re: hetook

                                                                                                                  For all we know if could been typed from notes taken by an intern at the taping.

                                                                                                                  1. re: paulj

                                                                                                                    thank god it was captured.

                                                                                                                    1. re: hetook

                                                                                                                      Turns out I made the same guess about an intern a year ago. Hate when I repeat myself like that :)

                                                                                                                      There's a new thread about differences between recipes on TV and ones in books.

                                                                                                                      1. re: paulj

                                                                                                                        let's take a hike over there, what's the title?

                                                                                                                        1. re: hetook

                                                                                                                          http://chowhound.chow.com/topics/830950
                                                                                                                          Inconsistencies between cooking show and cookbook

                                                                                                                          The OP's example was a soup by Lidia Bastianich (PBS)

                                                                                                                2. pretty funny huh........
                                                                                                                  yea, like we need to know how to cook canned [of all things] peas.
                                                                                                                  personally I love canned peas, but then I love peas period. any way you serve 'em up.
                                                                                                                  but then I'm a carb lover.

                                                                                                                  OT, saw the show I'd taped of PD and her sons on the Chew. she got teary about the recent news of her condition. but also I viewed it as still not fessing up to knowing all along. I don't buy that it had to sink it before she stated her illness. that's just me though

                                                                                                                  2 Replies
                                                                                                                  1. re: iL Divo

                                                                                                                    I've refrained from commenting too much about PD's revelation that she has diabates.

                                                                                                                    But what I do know is that a close family member was diagnosed with diabates and it did take him about two years to come to terms with it in the sense that he refused to change his diet and drinking habits as he is a traditional Southern gentleman from Kentucky used to a steady supply of coke and bourbon. Eventually he had to acknowledge his diabetes and finally modified what he ate and drank. So it's not implausible that someone like Paula, who made a fortune off the unhealthy food she ate, took a while to realize what she loved doing was essentially slowly killing her.

                                                                                                                    1. re: Roland Parker

                                                                                                                      ...perhaps substitute the words "admit to herself that" for the word "realize"...?

                                                                                                                  2. "I clicked on the "Print Recipe" link for this recipe, but my printer only printed out a sheet of paper that read, "Your An Idiot!"...and I can't even reply to it to tell it that it misspelled "you're". Help!"

                                                                                                                    genius.

                                                                                                                    1. The Best of PD...

                                                                                                                      http://www.delish.com/food/recalls-re...

                                                                                                                      Who could eat a steady diet of this and still maintain a healthy weight and a healthy body?

                                                                                                                      6 Replies
                                                                                                                      1. re: DiningDiva

                                                                                                                        What's that prove? They purposefully select the most 'outrageous recipes', and then you transform that into 'a steady diet'.

                                                                                                                        1. re: paulj

                                                                                                                          Could you eat like that? I couldn't. More to the point...do you even eat like that, even on a day when you might splurge or have a special occasion meal. It may not be a steady diet, but Paul, you know how many people watch FTV and try recipes they see (and if you don't know, I'm sure you'll look it up and post it).

                                                                                                                          The woman has built an empire (and major kudos to her for being successful) on high fat, high calorie food that may not be in the consumers best interest. God only knows it wasn't in her best interest. For all we know there may be a history of diabetes in her family and she may have been predisposed to it from the git-go. But don't you think it's just the least bit hypocritical of her to being demonstrating and promoting food and recipes with a questionable nutrient profile all the while hiding the fact she's got a major disease that can be controlled in many cases by dietary changes?

                                                                                                                          A couple years ago when I'd go to the gym after work I'd be on the cross trainer and she'd be on the TV. I couldn't believe some of the stuff she was making. Some of it looked good and sounded good, but geez=louise, it's pretty clear that dumping half a jar of mayo into something and topping it off with a bag of potato chips and pouring melted butter over the top of it isn't a healthy move.

                                                                                                                          Yeah, the writer may have chosen the worst recipes, but she had a lot to choose from. How many PD recipes have you made? How many can you find that aren't high in fat, salt, sugars/carbohydrates and calories?

                                                                                                                          1. re: DiningDiva

                                                                                                                            "The woman has built an empire (and major kudos to her for being successful) on high fat, high calorie food that may not be in the consumers best interest."

                                                                                                                            Yep. Get a load of this Original Gooey Butter Cake crap she sells at Walmart - 18g fat, 50g carbs and 40g sugar per serving. http://www.walmart.com/ip/Original-Go...
                                                                                                                            All in moderation of course.
                                                                                                                            No wonder her publicist quit.

                                                                                                                            1. re: DiningDiva

                                                                                                                              Perhaps the best way to view Paula Deen is that she's solely for entertainment. I remember watching a few of her early episodes and I rather liked her - as a person for she was friendly and bubbly. Her food? Unremarkable middle America food with a southern flavor, mostly dishes you'd find at church suppers across the country.

                                                                                                                              I didn't see her program for years because we moved overseas and then one day I turned on the tv during a visit back to the US and realized she'd morphed into a caricature with over the top rich food or extreme carnival/state fair type food. She'd become an entertainment persona that little resembled her original self. But we still enjoyed the program in the same way we would enjoy watching a stunt actor or a daredevil do the life-threatening extreme. I'm not worried that my sons would be inspired by a dangerous daredevil stunt they saw on tv or persuaded by the Indy 500 to run out and speed recklessly down the highway at 200mph any more than I'm worried that they would be convinced by Paula Deen to rush out and consume 5,000 calories in one sitting.

                                                                                                                              Has Paula Deen really inspired many people to overeat? Or was she merely preaching to the choir? Most people who watch her shows aren't going to be eating such food on a regular basis. Those who do, well, they were already doing it before Deen came along.

                                                                                                                              1. re: DiningDiva

                                                                                                                                DiningDiva:
                                                                                                                                I just went to the FN site and picked a PD recipe at random that is from 2009. Here is the list of ingredients. What is so horrible about this? My point being that if you are a not a fan of the show you do not see everything she makes. You are gathering your information from sites and articles that are focusing on the crazy recipes. Of course she makes recipes that are high in fat and sugar, she's known for it, but she seems to balance it out.

                                                                                                                                Peppery Coleslaw with Orange

                                                                                                                                Ingredients

                                                                                                                                * 1 (16-ounce) bag 3-color slaw mix
                                                                                                                                * 1 poblano pepper, seeded and diced
                                                                                                                                * 1 red bell pepper, seeded and diced
                                                                                                                                * 1/2 jalapeno pepper, seeded and minced

                                                                                                                                Orange Chili Vinaigrette:

                                                                                                                                * 1 teaspoon orange zest
                                                                                                                                * 1/2 cup fresh orange juice
                                                                                                                                * 2 tablespoons fresh lime juice
                                                                                                                                * 1 tablespoon Dijon mustard
                                                                                                                                * 2 teaspoons sugar
                                                                                                                                * 1/2 teaspoon ground cumin
                                                                                                                                * 1/4 teaspoon salt
                                                                                                                                * 1/4 teaspoon ground black pepper
                                                                                                                                * 1/3 cup light olive oil
                                                                                                                                * 2 tablespoons hot chili oil

                                                                                                                                * Orange Chili Vinaigrette, recipe follows

                                                                                                                                And another recipe from 2007:

                                                                                                                                Pumpkin Orzo
                                                                                                                                Ingredients

                                                                                                                                * 1 1/4 cups chicken broth
                                                                                                                                * 3/4 cup canned pumpkin
                                                                                                                                * 2 tablespoons butter
                                                                                                                                * 1 teaspoon honey
                                                                                                                                * 1 teaspoon balsamic vinegar
                                                                                                                                * 1/2 teaspoon grated fresh ginger
                                                                                                                                * 1/2 teaspoon salt
                                                                                                                                * 1/2 teaspoon freshly ground black pepper
                                                                                                                                * 1/2 cup orzo

                                                                                                                                1. re: ttoommyy

                                                                                                                                  I didn't say I wasn't a fan and I didn't watch the show, you're putting words into my mouth and reading intent into my post that isn't there. The fact is, I've seen quite a few epsidoes because, as I noted in another post, her showed used to be on when I was at the gym and doing my time on the cross trainer. As I also noted, not every recipe was a nutritional disaster. She undoubtedly does have recipes that would fall within generally accepted healthy standards.

                                                                                                                                  The bigger travesty is the end product that the FTV created...a shrill, caraciture of a woman. Her hook wasn't "BAM", it became butter. That became her schtick and she reveled in it. The IC Christmas episode in which she was paired with Cat Cora is nearly unwatachable due to her over the top antics, a lot of which related to butter and her excessive use of it. Prior to FTV deciding to anoint PD as "the next big thing" she was actually quite watchable and rather entertaining.

                                                                                                                                  Big tabacco spent years trying to convince people they weren't responsible for the choices people made to smoke. Why is promotion of less than healthy food any different? Both cause serious health problems

                                                                                                                                  For the record, I am not by any stretch of the imagination a health nut or fanatic. I do, however, have a degree in Food and Nutrition and some of that education and conditioning is hard to let go of...

                                                                                                                          2. Since when did PD’s food become a model for how people “should” eat? Roland Parker has taken the words out of my mouth (I want to quote your whole post Roland)

                                                                                                                            Those who are overweight because they eat high fat/high calorie foods on a regular basis can’t put the blame on PD for their problems. We have to start taking personal responsibility, just as PD has to start taking responsibility for her own health.
                                                                                                                            Just because Paula Deen is deep frying butter on TV doesn’t mean that YOU should, geez, if she jumped off a bridge…

                                                                                                                            4 Replies
                                                                                                                            1. re: cgarner

                                                                                                                              Waiting until one has a multi-million dollar deal with a drug manufacturer is taking responsibility for one's health?

                                                                                                                              1. re: DiningDiva

                                                                                                                                waiting for what? to announce that she's got diabetes? or do you really believe that she received her diagnosis and did NOTHING until she got the deal with the drug company?

                                                                                                                                here's my take

                                                                                                                                She is/was overweight, but I don't REALLY think that she was eating ALL the unhealthy food that she peddles on her program all the time

                                                                                                                                Secondly, she began losing weight, before she made the announcement, which tells me that she didn't ignore the diagnosis. (check out pictures of her in 2011 compared to previous years)

                                                                                                                                Thirdly, it was not her 'responsibility' to reveal that she was a diabetic to anyone, the only reason she did, is because she got the deal with the drug company.

                                                                                                                                Editing to add, if you’re ‘trying’ a recipe that calls for a stick of butter, two cups of sugar and a quart of heavy cream and it feeds 4 people, you should just KNOW better than to think it’s anything other than an unhealthy. That’s what I’m talking about with taking personal responsibility
                                                                                                                                Nobody is forcing people to make these kinds of dishes, they’re charging head first willingly into fat/sugar and whoever chooses to do so has the right to do it. If Paula’s not the one with the recipe, then someone else will be, so why begrudge her the notoriety for being queen of butter?
                                                                                                                                I’m not a huge fan of hers, either, I just don’t get why people are coming out of the woodwork blaming her… for what? for her own health issue? Fine, she ate poorly and she developed diabetes and now she’s taking a medication for which she’s being paid to advertise.

                                                                                                                                1. re: cgarner

                                                                                                                                  "Thirdly, it was not her 'responsibility' to reveal that she was a diabetic to anyone, the only reason she did, is because she got the deal with the drug company"

                                                                                                                                  True, she has has a right to a private life and that includes her personal health. I think what people are objecting to that it *appears* that she "came out" as a result of her new contract and had she not gotten paid millions of dollars to support the product she would not have divulged the information. As you point out, she has no real responsibility to do that. However, as a celebrity (and I use that term very loosely) she has created an image and she does have a connection to her fan base. I think there is a sense of betrayal on that level. Additionally, the fact that she's got diabetes and will now be making millions off of it is leaving a bitter taste in some people's mouths and minds.

                                                                                                                                  "if you’re ‘trying’ a recipe that calls for a stick of butter, two cups of sugar and a quart of heavy cream and it feeds 4 people, you should just KNOW better than to think it’s anything other than an unhealthy. That’s what I’m talking about with taking personal responsibility"

                                                                                                                                  After 30+ years in the food business you'd be surprised how many people DON'T know. We've raised 2 generates of people with no understanding of, or framework for food, what it is and how it functions. And there has never been much in the way of nutrition education in the public school systems. You would think common sense would tell people that a whole ration of butter, sugar, eggs, cream etc. is a recipe for disaster, but more people than you think seem to have been absent the day common sense was handed out. They also have no understanding of portion control or how much fat, sugar, etc is in what they eat. We have a very poorly trained population with regard to making good food choices or having good eating habits.

                                                                                                                                  1. re: DiningDiva

                                                                                                                                    Has our population (or even most educated experts) had an accurate knowledge of nutrition? Nutritionists at Ellis Island tried get the Italian immigrants to switch from olive oil and pasta to healthy butter, meat and potatoes. In the 19th century Dr Salisbury advocated more ground beef while Dr Kellogg and Rev Graham pushed whole grains and cornflakes. Medieval physicians prescribed food to balance the humors. The notion of warming and cooling foods still dominates some cuisines.

                                                                                                                            2. I tried this using the silver can of baby peas and to my chagrin it just.didn't.work.
                                                                                                                              Then I looked at that label again. "Le Seuer." Okay, that's French!! No WONDER! It wasn't a me thing, it was a peas thing!!

                                                                                                                              1. Just got off the phone with Paula and she strongly recommended Rachel Ray's Pineapple Wedges as the perfect dessert to follow her English Peas:
                                                                                                                                http://www.foodnetwork.com/recipes/ra...

                                                                                                                                 
                                                                                                                                3 Replies
                                                                                                                                1. re: hypomyces

                                                                                                                                  I like to go upscale, and drizzle my pineapple with molasses, a la Ferran Adria

                                                                                                                                  http://www.tumblr.com/tagged/ferran-a...

                                                                                                                                  1. re: hypomyces

                                                                                                                                    Racheal's Pinapple Wedge recipe got a few *golden* comments on tha fn site. one commenter "is patiently waiting for her ice recipe.".ha

                                                                                                                                    1. re: hypomyces

                                                                                                                                      lol!!!

                                                                                                                                    2. for once I enjoyed a paula recipe, well at least the comments on it and that's about as close as I think I'll get to her recipes.

                                                                                                                                      1. Oh my, Food Network = Cooking for Dummies! Of course we had one ChowTip video that explained how to break up ice for cocktails by banging on it with a mallet. FN is not alone in the "Duh" department. Now here is a recipe that everyone needs:

                                                                                                                                        http://www.iwritefunny.com/2008/03/10...

                                                                                                                                        11 Replies
                                                                                                                                        1. re: RosePearl

                                                                                                                                          Here is another invaluable classic recipe that every home cook should have, courtesy of Gourmet Magazine:

                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                          1. re: Maryld

                                                                                                                                            It makes me sad to think that there are people who not only don't already know this...but cannot figure it out.

                                                                                                                                            But I'm sure they're out there.

                                                                                                                                            1. re: sunshine842

                                                                                                                                              What do you mean by 'this' - simply adding salt to water, or a good working ratio of salt to water?

                                                                                                                                              Of course that 'recipe' over simplifies matters. It should be using weight, not volume measure, or specify the salt type (including brand if Kosher). Also what you are cooking (pasta according to Italian tastes, green beans, dry beans, etc).

                                                                                                                                              Harold McGee's 'recipe' is 'When cooking vegetables directly in boiling water, salt the water generously .... Add less salt to the water for dry grains and pastas, which will absorb more than vegetables do.' (Keys, p 82).

                                                                                                                                              1. re: paulj

                                                                                                                                                and your response is pretty much the other end of the spectrum.

                                                                                                                                                People who don't know how to make salted water don't know who Harold McGee is, nor do they particularly care.

                                                                                                                                                Ditto the weight and type of salt -- I'd be impressed if someone who needed instructions to make salted water even had a box of Morton's Iodized sitting around.

                                                                                                                                                1. re: sunshine842

                                                                                                                                                  ...and as much as I love McGee, he does no one any favors by using the word "generously," which can mean anything, especially to the people who don't know how to cook and need him the most. I've seen "generously" interpreted as anything from a teaspoon (by salt-phobes who never use any, or maybe just a pinch) to a cup.

                                                                                                                                                  I agree that to be useful, the "recipe" above should specify what type or grind of salt and make the proper adjustments.

                                                                                                                                                  1. re: acgold7

                                                                                                                                                    LOLOL I remember making pasta and I asked DH to salt the water and he said "how much?" and I said "A generous amount" and he dumped half a box into the water. LOLOLOL He's an engineer, and does best with specific directions LOLOL

                                                                                                                                                    1. re: acgold7

                                                                                                                                                      Hell, I've been cooking my entire life, and don't know what "generously" means -- and if we were to all compare, what you, me, paulj, and Harold would define as "generous" would absolutely turn out to be four different amounts.

                                                                                                                                                      My point was that everybody has to start somewhere...and there is someone out there who doesn't know that "salted water" is water with salt in it -- in ANY concentration, and needs a 'recipe' to tell them...and that's a pity.

                                                                                                                                                      1. re: sunshine842

                                                                                                                                                        In ways McGee's use of 'generously' is surprising. He should be using more exact measures! But in sense he is acknowledging that salting is a strongly subjective matter. There have been long threads about salting water for pasta, and salting rice.

                                                                                                                                                        Most of us don't salt potato water at the level that leaves a salt crust on the potatoes when dry. But that is what Canarian papas arrugadas and Syracuse salt potato (1lb salt per 4 lb pounds) call for.

                                                                                                                                                        1. re: sunshine842

                                                                                                                                                          http://www.cookingchanneltv.com/video...
                                                                                                                                                          how about M Symon's 'good amount of salt (almost like the ocean)'

                                                                                                                                                          1. re: paulj

                                                                                                                                                            Yeah, cooks say this all the time. I haven't swum in the ocean since I was a kid and seriously couldn't tell you, by taste, how salty the ocean is. AlI remember is it was ungodly salty and makes you throw up if you swallow it.

                                                                                                                                                            1. re: acgold7

                                                                                                                                                              the saltiness of the ocean varies by location and the temperature -- areas near large fresh-water rivers have less salinity -- warmer regions have higher salinity...so even Poseidon can't nail down how much salt you need.

                                                                                                                                            2. I hope Bobby includes his version of Mama's recipe in an upcoming show!

                                                                                                                                              1. It's English pea confit!

                                                                                                                                                1. I have a recipe just like it!!

                                                                                                                                                  http://www.cookingschmooking.blogspot...