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Martha Stewart Bakes-new show

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    1. re: Kagemusha

      That TYPE of show could be appealing to some, I think, but Martha? Talk about a condescending soul. I just cannot bring myself to watch her. In Canada we don't have the channel, anyway...

      1. re: chefathome

        I can respect that chefathome. I wouldn't expect every individual to enjoy every food professionals work. I don't find MS condescending; more of a take charge type A personality.

        1. re: HillJ

          Thanks! Although I cannot abide her personality everyone still has good points and I try to see those as well. I do respect her for what she has done but even if we did get the show in Canada it would be highly unlikely that I would watch regularly. Out of curiosity perhaps once or twice, though, because it is wise to give new things a chance.

        2. re: chefathome

          Oh Contraire my countryman. I watch it. You just gotta know where to find it. It's just to easy to bash Martha. She has a right to a place up there with some of the great pioneers. She doesn't do what she does so you'll be her pal. She brought a sense of just how good food can really be, and how much fun it can be to make, to the regular every day housewife. That's a good thing! You don't like her, don't watch her. Speaking as a grumbly old time chef. I like that she has educated my customers to expect better and to ask questions and to know what's good and what isn't. I hate having the old "yes it is medium ma'am" argument 10 times on a Saturday night because some cute little housewife doesn't know that what she really wants is well done. She's a snob from Connecticut but she's also a damn good cook and a great teacher and a billionaire. Truth be told it probably eats at the people that hate her that she got so rich doing something so easy to folks like us. I say Bake on Martha.

          1. re: Chef Wendy B

            I would be happy to give her another chance; really, I would. She so turned me off in the past but it sounds as though her show has changed a bit. I certainly wasn't bashing her; I did say that I do respect her. She is obviously a talented businesswoman. However, not everyone can like the same shows. We all have different interests and passions. My preference is for something you can actually learn from with a scientific slant. I teach cooking classes so am continually educating myself. I certainly would not expect everyone to share my glowing opinion of Heston Blumenthal, for example.

            Is her new show on Food Network Canada or what? Before this thread I had not even heard of it.

            1. re: chefathome

              You don't necessarily need to do that. I confess that though I admire her deeply, I'm not a huge fan. But she has lost some of that really arrogant edge she used to have. I think she has learned to laugh at herself occasionally. She is a bit OCDish, her staff will tell you that, but she seems to have learned to accept it as her thing. I don't think many people, male or female elevate Housework to the level she has but then as a woman, it's kind of a nice fantasy. She shows us that there are some people who do live that fantasy life we read in books. There's something comforting about imagining her changing her bed linens every day and having special dishes for Thanksgiving only. After all, she's a Jersey girl, not to the manor born. She lives a fantasy a lot of women have and she gives us a piece of it in her books and on her T.V, show. I suspect that secretly we even like to hear the negative stories and though we vilify her verbally I also suspect that somewhere inside, we smile. She does what we would love to but never dare to do. I love that everyone recalls Martha Stewart Entertaining as their first or one of their most influential books. She was sued for plagiarism for that book. And they won! She stole whole chunks of that book from other books. But then I think, she delivered the info in a much more acceptable way to the market interested in it. I don't think you even need to give her another chance, it's a free world after all. But I do say look past all the crap and see the woman.
              I have HD and every channel I can get. I'm picking it up on an HD channel high up on the dial. I found it by accident. I'll have to look to remember the channel but I'll get it and send it to you!

                1. re: Chef Wendy B

                  Hey Chef Wendy B ... I'd be interested in the channel too, here in Toronto

                  1. re: CocoTO

                    Forgive me, I have been up to my ears in Product Development(my profession. I keep forgetting to check to see what the channel is. Stay tuned. I'll try to remember to look tonight! Keep warm! Wendy

                    1. re: CocoTO

                      Public television WNED out of Buffalo, usually shows cooking shows on Saturdays. They used to show Everyday Food. Martha's company produced the show. Martha, was rarely on it. It had 3 or 4 recipes with a theme, ie chicken recipes. I thought it was one of the better shows. I liked the recipes, and I learned a lot of interesting things I hadn't heard before. WNED have been rotating different shows, from 11am to about 3pm. If I'm going out I will use the VCR (still old school) and tape the shows to watch at another time. One show that is still on is at 1:00 is American Test Kitchen. This is a really great cooking show, they find ways to make recipes just as tasty, but with less fat. They also tell you why you need to add certain ingredients and what they do. They taste test different brands of canned tomatoes, for example, and then rate how they and the other testers liked the taste of the products, as a segment in the show. They use USA products, but you can get some of them in Canada also. They also do a kitchen gadget section where they test out, different manufacturers products to find the the best skillet or garlic press. Both Everyday food and Am Test Kitchen have web sites that you can get current season recipes off of. They are websites that I get recipes off of regularly. Great choice for people with only regular cable.

                2. re: Chef Wendy B

                  I LOVE the woman! She's fantastic. Okay, so she's bitchy, but that is one of my favorite things about her! I love how creative she is, that she expects perfection and the interesting array of guests and topics on her show . Those are fabulous qualities.

            2. I like Martha Stewart! She doesn't Sandra Lee her way through things and her recipes are very reliable. I missed it last night because couldn't find the Hallmark Channel. Thanks for the link!

              I just read the episode listing and it's very exciting:
              1. Yellow Cake
              2. Pate Brisee
              3. Cheesecake
              4. Poundcake
              5. Puff Pastry
              6. Angel Food Cake
              7. Devil's Food Cake
              8.Pate a Choux
              9. Meringue
              10. Pate Sucree
              11. Yeast Dough
              12. Biscuit and Scones
              13. Muffin and Popovers

              4 Replies
              1. re: Eat.Choui

                I like MS a lot also. I don't have to live with her so I don't care how much attitude she has. Her idea for this show was to be an anti-food network show and actually teach people something. In the review I read, she graciously mentioned that the cake battle types of shows are all well and good, but that a show that actually taught the viewer something about baking was lacking from TV. I agree and I'm glad MS is the one to do it.

                1. re: ttoommyy

                  I think it sounds very interesting, going to look for it. i didn't care for her as a personality either until I really looked at her books. Very instructive and clearly written.
                  PS here we go again but - why must ambition and drive always and ever = bitchiness in women? I very much doubt that most of the men who've made it to anything like her level are completely lovely, non-pushy, non-abrasive people (well, I expect Jacques P├ępin is an exception to this) and you don't hear people calling them pejorative names...you can't make an omelet without breaking eggs.

                  1. re: ttoommyy

                    I'm totally with you. Those "battle" shows bore me. I want to learn something, not watch all the cute hijincks in Buddy's back room. I want to know how to do that extraordinary piping or mold the incredible figures or pile up a 12 tier cake that won't fall over. I already know how to rig a bucket of water over a door and I've won plenty of food fights.

                    1. re: Chef Wendy B

                      I must of missed that Martha Stewart "how to" on water buckets over the door.
                      What season was that?

                2. If viewers are as tired as they report to be about food contest shows, campy entertainment shows with a few recipes thrown in the mix or endless repeats, then a new show about the basics of baking should be appealing. A step by step guide to cake batter, dessert recipe building and useful tips to help any home baker. MS knows how to teach, loves to teach and has the dollars/sponsors to offer a new program. I say, give it a shot.

                  3 Replies
                  1. re: HillJ

                    I would definitey watch this - but it doesn't look like it's made into our local line up yet.

                    1. re: flourgirl

                      Correct, I've only caught the preview epi on MS site videos.
                      2/7 @ 10am on Hallmark for our area, flourgirl.

                      1. re: HillJ

                        Oh good thanks, I'm going to DVR it

                  2. I wish I had that channel. It sounds good!

                    1. The few times I've watched Martha I thought she was very condescending with her guests. But if this is a straight-up cooking show without actors plugging their movies etc. it might be good. She does provide useful information.

                      1. I love Martha. I grew up in a house in another town in northern New Jersey that looked a lot like 86 Elm Place. We even had the same seemingly add-on den on the left. "Jersey Girl Makes Good!" has always been my main refrain about Martha.

                        And these MARTHA BAKES cakes look delicious; I want to make the upside down cakes in particular, though I'll leave out the rum. It's basically a tweaked 1-2-3-4 cake with a 1/4 c. more milk, 1/4 c. less sugar.

                        Haters, I wonder. Does your degree of Martha Hating depend on how late in her career you discovered her? I love her, and I've been a fan since I picked ENTERTAINING off a bookstore shelf in December, 1982. I'd never seen such a beautiful cookbook, nor one that went into such wonderful detail about how to "present" food, which I'd never considered in the ten years prior to reading ENTERTAINMENT. Nothing whatsoever to hate. So much to appreciate and love. It's one of my "5 Most Influential Cookbooks" in my Chowhound profile.

                        So I ask: Haters, when did you discover Martha Stewart?

                        19 Replies
                        1. re: Jay F

                          Not a hater but not a liker, either! :-D Anyway, I first saw her on TV when I was probably in my early 20s and immediately was turned off by her. She seemed so...um...condescending. A few years later I was at a friend's house and we were watching TV and she came on - she showed her viewers how to shell peas! We giggled hysterically. Anyway, I've watched her several times to give her a chance and have always found her recipes and ideas too basic. But then I am scientifically minded and enjoy OTT things and a great challenge. She's just not for me! As I said above, regardless of how I feel about her I do respect her abilities and her smarts.

                          1. re: chefathome

                            Jay F, I recall picking up a copy of Entertaining as well and being knocked out by the food photography most of all. I was a young 20 yr old caterer and MS was the be-all bible for new caterers. The volume of recipes came a bit later for me and some were down right useful as a teaching tool. MS then was a highly respected, self taught home cook and her take on lifestyle menus was new for many of us. Her multimedia "overnight" success was hard to ignore. And, being a Jersey girl def. got my attention.

                            The years she spent honing housework to an art form, she lost me. I don't get that excited about linens, cleaning and polishing.

                            Today I think MS is a mature woman who has lightened up quite a bit; she can poke fun at herself and her only daughter scripted a show with another young woman that does exactly that. So, being able to laugh at yourself is why I do not draw a condescending conclusion. Given her "comeback" I still believe her multimedia success represents a respectful body of work.

                            1. re: HillJ

                              "The years she spent honing housework to an art form, she lost me. I don't get that excited about linens, cleaning and polishing."

                              ahaahahahahahaha - same here!!!

                              edit: and I would add, she not only lost me because those subjects don't interest me all that much - but because i found it a tad patronizing. No one could do all the stuff she advocated without a paid staff - you know, like she has.

                              1. re: flourgirl

                                oh I just saw your eta now. You know the entire "see me roar" decade of ideas, books, videos and newsletters covering everything from waxing hammers from rusting, to building birdhouses that look like Victorian mansions, to polishing the everyday silver to ANTIQUE buying (& I love antiques) to folding linens and organizing closets...good grief who could maintain that pace and still bake a 3 tier cake BUT MS! So, yes she lost me during the "see me roar" years...

                              2. re: HillJ

                                We are of the same generation...

                                I was browsing in the bookstore (still one of my most favorite things to do) and the cover caught my eye. As I thumbed through the book I was awestruck by page after page of gorgeous, luscious food photographed beautifully. I had never seen anything like it. I had no concept of presentation beyond paprika on deviled eggs and stuffed celery at home and an ice sculpture at fancy affairs.

                                I had to have it. Paid for it on lay-away. Skipped lunch for a few weeks to get it out of hock quicker. Drooled over it every night.

                                I was recently married. Upon reading her bio and discovering that she was a caterer I mentioned to my (then) spouse how terrific it would be if we could hire her to cater our 20th anniversary! We didn't quite make it to our 20th, which worked out ok - I suspect Martha would have been a little harder to book by then!

                                1. re: meatn3

                                  Yes, the food photographing and stylized nature of MS is hard to ignore. I still believe her approach elevated the look and appeal of many cookbooks that followed and widened the appeal of "lifestyle living" for many who followed. If you look at the success tv cooks, shows of today most go beyond cooking or culinary skills to reach an audience. MS may piss off some but she was/is visionary.

                                  1. re: HillJ

                                    Agreed! I admire someone who has the dedication, smarts and savvy to take their vision as far as they can.

                                    I've known a number of OCDish people. Often they are so focused that they get tunnel vision. This can come off as rude, etc. to some. I really think this is why she comes off in that way. She is much more personable when she is a guest on other shows - perhaps since she isn't as invested in a specific outcome.

                            2. re: Jay F

                              I love her publications and have many of her books in my collection. I particularly like her appetizer handbook, the cupcake book, the cookie book and her baking handbook.

                              1. re: flourgirl

                                I like many of her books, but ENTERTAINING will always be my favorite. It was the key to so many cooking things for me. It's up there with discovering THE FRENCH CHEF COOKBOOK, THE CLASSIC ITALIAN COOKBOOK, and THE FINE ART OF ITALIAN COOKING. And I got more out of it than THE CHEZ PANISSE COOKBOOK. In 1983, it seemed you were either an "Alice" person or a "Martha" person, and I was squarely planted in the "Martha" camp (both North Jersey Girls, btw).

                                1. re: flourgirl

                                  Agreed - those cookie and cupcake books are amazing. I love when there's a photo of every recipe. I picked up Medrich's new cookie cookbook in the bookstore just yesterday and had a flip through, I was surprised at how few recipes had photos.

                                  1. re: 16crab

                                    Nice photos = extra expenses for the publisher and a more expensive book for the customer. Also Alice Medrich isn't quite the household name like MS is so it makes sense that there will be less $$ behind a Medrich book as opposed to a Stewart book.

                                    1. re: ttoommyy

                                      Generally speaking, I'm willing to pay the extra money.

                                      1. re: flourgirl

                                        Oh, me too. I think pictures, as long as they are good and a true representation of the finished recipe, are essential.

                                        1. re: ttoommyy

                                          ENTERTAINING was my first cookbook in which photos were as important as text. I still like both kinds, 29 years on. The photo cookbooks can have a nasty chemical smell. ENTERTAINING still smells after all these years. I prefer using text-only cookbooks for cooking, though I'm not super-rigid about it.

                                          1. re: Jay F

                                            I can totally understand the smell issue. It doesn't bother me but i could see it being a problem for others.

                                            1. re: Jay F

                                              I don't buy a lot of the cookbooks that have that chemical smell. It makes me mad as heck when there is one that I want that has a particularly more offensive smell.

                                              I know that a lot of people don't care for kindle-type books, and one historical book I've bought where the hardback will have maps, on kindle they will show up so poorly as to not be decipherable. That may be a reason that some cook books that I would like to have on kindle have not been added.

                                            2. re: ttoommyy

                                              One of the most beautiful cookbook photos ever is the one of the nectarine tart in Baking Handbook. Talk about aspirational baking.

                                          2. re: ttoommyy

                                            Oh I know why they don't put in a lot of photos, I just think that it is silly. That new Medrich cookie book is a long overdue update of her outdated books (and perhaps she isn't a household name to the general public, but to us bakers she is), and it is selling for something like 15 bucks on Amazon. I don't think anyone who is consdering buying it would think much of it if the book were 18 or 20 dollars, and that would buy lots of pictures. The Martha franchise will continue to make more money until publishers realize that home cooks look for clear directions and photos, and Martha has never failed us there.

                                    2. In her preview, I saw Martha Stewart shaving gorgeous chocolate curls. That made me swoon. Gah! I'm such a fan-girl.

                                      1 Reply
                                      1. re: Eat.Choui

                                        Although I never watch her current daytime show (is it still on?) and detest her MS spamming once you get on her mailing list, I have a lot of respect for her precision and clarity in demonstrating a recipe or technique.

                                        I too date back to the wonder of her "Entertaining" and have always appreciated anything she did recipe-wise on her many tv shows. There were few duds in her demos and guest chef segments and I look forward to eventually adding these to my video library.

                                        She is right as well when she says, who needs another cake-off or cupcake reality show? I know I don't (and I'm a food professional).

                                      2. I like her better now that she is a felon.

                                        She seems to have more of a sense of humor these days. I just hope she stays away from all the pastel, "cutsie" cakes and cookies of yesteryear. I believe she is a very talented woman and clearly hires very talented staff.

                                        1. Haven't caught the show, but you can best believe I will be searching for it. I loved to watch her show on the old Cooking Channel when it was Fine Living. Since then, it has been a hit or miss catching her on Hallmark channel.
                                          Doe she seem like a controlling, OCD, rude and arrogant woman? Yes she does, but I watch her shows because she is very good at explaining a recipe. Her recipes are never a failure. ..and Christmas isn't Christmas unless I am serving a nice big punch bowl of Martha Stewart Eggnog--quite possibly the best eggnog in the universe!
                                          Listen--I'll take her over Rachel Ray, Aunt Sandy, Melissa D'Arabian, Anne Burrell and Pauler anyday!

                                          2 Replies
                                          1. re: jarona

                                            love martha! she's clearly a bitch and doesn't care whether you like her or not but that's what i love about this woman. she'll bulldoze right over anyone to get her way and it's worked for her. thanks for the heads up on the show.

                                            1. re: trolley

                                              Amen. The woman is successful purely for her talents and the ablity to get the job done!
                                              She's someone all women should embrace as a model of what it is possible.
                                              Love the woman!

                                          2. Folks, we've removed some posts from this thread, and want to remind people of our anti-bashing policy ( http://chowhound.chow.com/topics/334317 ). If you've got a comment on Martha's new show, please go ahead and make it, but if you want to dump on Martha Stewart, her jail time, etc, please don't.

                                            1. I watched this Monday's episode last night (on pastry). I had never seen her show before but have and like some of her books. The explication of what she was doing seemed very cursory - just do this, do that, roll out your pastry, flip flip, roll it onto your rolling pin and onto your pan (the reinforcing of the sides of the tart was nicely shown). I didn't learn anything whatsoever (have been baking for a million years, but am always on the lookout for new tricks) and don't think it would be the ideal thing for total neophytes to learn from. Not particularly inspiring. Hope the other shows will be better.

                                              2 Replies
                                              1. re: buttertart

                                                I ended up forgetting to record this - sounds like I didn't miss much.

                                              2. I don't watch her shows but I have to say I like her recipes (I mostly get them online) . They are straight forward without too many obscure ingredients. I rarely have a miss with them.

                                                1 Reply
                                                1. re: MSK

                                                  I agree MSK. The magazine Everyday Food, which is part of MSLO, is also very good. Like you said, straightforward.

                                                2. I might have been a tad cranky last week.
                                                  The cheesecake show this week was quite good, the procedures were well explicated -although 7x8oz packages of cream cheese in a single cheesecake, yikes!
                                                  Thought her filling the roasting pan with boiling water on the counter before transferring it to the oven was a bit of a risky procedure for those watching who may never have done it - filling it in the oven seems much safer.
                                                  I will keep watching, it seems a worthwhile show.

                                                  3 Replies
                                                  1. re: buttertart

                                                    I watched the cheesecake episode also-- and gasped when I saw 7pks of cream cheese! It's a hell of a lot of cream cheese for one cake... but the cake did look very tall.. and almost filled the springform to the top.

                                                    Also liked the poundcake episode.. I might make the basic poundcake over the weekend.

                                                    1. re: cheesecake17

                                                      It was enormous, would probably feed 20, don't you think?

                                                      1. re: buttertart

                                                        at least 20, because it looked very dense

                                                  2. Yep, this is turning out to be quite good. The poundcake show had two very interesting recipes, one for a cake with cream cheese in it and one for a semolina poundcake. Worth checking out.

                                                    1. FWIW: In a totally depressed mood last Thursday b/c my beloved, 16-year old yellow lab passed on, I made Martha Stewart's Classic Pound Cake. It was heavenly. Heavenly. On Saturday, I made a second. Martha knows what she is doing.

                                                      4 Replies
                                                      1. re: jarona

                                                        I'm so sorry about your doggie, and glad this helped. It was a very good show.

                                                        1. re: buttertart

                                                          Ohhh..thank you Buttertart--the cakeS DID help a bit!

                                                          1. re: jarona

                                                            Been there with beloved kittycats, the baking is soothing.

                                                        2. re: jarona

                                                          jarona - so sorry for your loss. I know how much that can hurt.

                                                          1. The puff pastry show (this week's) was very good in showing technique and uses - she uses heavy cream in the dough instead of milk or water, so I imagine hers is very tender - I think I might prefer the usual crisper one. Must try hers, though.
                                                            My usual - fun and easy - http://video.canadianliving.com/62268...

                                                            1. I would kill to have that kitchen, with room to put doughs ON BAKING TRAYS in the fridge...and the ovens.
                                                              Does anyone know what the Japanese kinife she was using is, and where I can lay hands on one?

                                                              2 Replies
                                                              1. re: buttertart

                                                                I too want that kitchen with an oven that can hold that many trays! I don't know what brand of knife it is, but I picked one up at Nijiya for my mom. She likes it because it is smaller than other cleavers found at bigger Asian markets.

                                                                Do you know why Martha recommends using dark steel pans for puff pastry?

                                                                1. re: Eat.Choui

                                                                  For better and faster heat conduction because you want it to rise fast and set fast.