I am really ambivalent about this show. On the one hand, there is the comical value of talking out both sides of her mouth
with this and Semi-Ho - with each one contradicting the other. So, she ends up always lying to one group or the other. Then
there is the comical value of her constant wonderment that, oh my gosh, when you make things from scratch, it is usually
cheaper than when you use packaged pre-chopped/sliced/grated/shredded/cooked/..... ingredients! Such a revelation! But stop
trying to take credit for that.

On the other hand, now that she has ditched the seasoning packets & Cool Whip and is making things from scratch, there are
actually some things that look like they might be good.

I have blasphemed.

In article >,
wrote:
>
>
>Once again, SLop repeats how she LOVES to chop onions, right before
>putting them into that cheapass Ronco chop-o-matic.
>
>SLop mentioned Brycer, the most beat-up kid in the world.
>
>SLop said that if you didn't have orange marmalade for the ten-pound
>pork shoulder, you could use anything on hand, like strawburry jam
>instead, for the pork marinade. Moron.
>
>SLop puts the scortched pork shoulder on the table and tells us to start
>shredding the one end so the guests know how to eat it. Oh yeah, she
>also expects there to be enough left over to make snadwhiches the enxt
>day. How dreadful. OK, to be honest, I can imagine there being a lot
>of leftovers because who the hell would eat that crap?
>
>In order to save money, SLop made her own tortilla chips by spraying
>some PAM on chopped-up flour tortillas and baking them in the oven.
>
>SLop atempted to sift table sugar for the flan. Once again, the moron
>saw something a real cook did and tried to copy it with miserable
>results.
>
>It cannot be said enough; where does this moron come up with these
>prices? Two cans of coconut milk costs less than heavy cream? $10 to buy
>chips and dip? Pork shoulder for $0.99 per pound?
>
>SLop claims she can feed ten people with two shredded pork tacos, 15
>tortilla chips with a spoonful of dry salsa, and a slice of flan.
>
>
>--
>WARNING!!!
>Use of these recipes may be hazardous to your health, food budget,
>standing in your community and liver function. Use at your own risk!!
>We assume no liability from any illness or injury sustained while eating
>the "food" or being exposed to crapass tablescapes. And no, we're not
>sure where she grew up either. The Cordon Bleu disavows any knowlege of
>Miss Lee.

wrote:

>It cannot be said enough; where does this moron come up with these
>prices? Two cans of coconut milk costs less than heavy cream? $10
>to buy chips and dip? Pork shoulder for $0.99 per pound?

More and more I suspect some lowly production assistant is made to do a
quick google on prices and they find the cheapest and go with that.
Maybe even inflate the lowest ever so slightly because most instances as
I just saw when I tried it myself are usally extreme when someone
actually takes the time to quote a meat price online! Or hating on
Sandra Lee! A quick run through and I saw one post on some messageboard
that listed $0.49 a pound. But I also saw someone complaining about 3.00
a pound during the holidays

I must have not heard correctly on the pricing and now realize that her
careful math was for two cans of coconut milk to $4.00 cream. What the
hell kind of dairy subsidizing inflation are they using for that? That
or they buy their dairy through a time-share. And to get two cans for
less than a quart of heavy cream I'd have to hope my local Asian market
started having a damaged can sale.

I think heavy cream sells for close to but under $3.00 a quart. Maybe a
little under. But I can splurge and getlocal dairy cream from a great
place about a half hour away that sells heavy cream so heavy that you do
not have to whip it. It comes in a plastic jar and you have to scoop it
out. I've actually served a scoop of it with fresh fruit in a sugar
waffle cup as dessert to huge raves. That sells for $3.50 a pint and
half size container.

And something else about the tricky numbers. Most pork shoulders do not
weigh 10 lbs. Maybe if they didn't use the flyer taped to the telephone
poll from Bob's Radiactive Waste Management and Pig Farm as a price
guide they would be a bit more realistic. All the ones in my freezer
weigh in between 6 and 7.5 pounds. Looking through various dictionaries
and cookbooks and they all define the should as weighing between 4 and 7
lbs. So I figure eight or nine from a big enhanced pig and a ten pounds
comes with five pickled pigs feet.

And if she thinks you can actually feed ten people with chips, salsa and
two pork tacos and call it a meal she is still the same looney asshole
she was when she put fondant on a marshmellow and called it a snack.
Nothing else to go on the taco. And did it seem like there was a lot of
corn in that salsa for just four ears? Suspiciously whole kernels that
looked even yellower in the bowl than it did on the rather lackluster
looking kernels she grilled (which would cause them to delfate a little,
no?). If i didn;t think Sandra Lee was so incredibly trustworthy I'd
swear the end result of the corn salsa had canned whole corn in it and
not her grilled sliced off mess. But then I see how incredible pristine
her supposed chopped garlic in a jar left in the fridge is week after
week despite the fact that even in oil, garlic, still perfectly safe,
turns slightly brown. And actually even when freshly chopped is nowhere
as gleaming white as hers. No doubt that is why she has the cooking show
and I'm stuck at home making meals with fresh ingredients and even when
being cost effective try to make things taste good first (or not bother
doing them).

It is fun to hear her recycle (go Green Lee!) her own phrases. Replacing
Cooking is All About Appearances with Cooking is All About Saving Money.
But if it was all about saving money, I could just go to Taco Belle and
get the family pack of soft and crunchy taco assortment for the same
price or less and use the time spent pretend cooking on, I dunno,
getting liquored up with my guests.

Once again, SLop repeats how she LOVES to chop onions, right before
putting them into that cheapass Ronco chop-o-matic.

SLop mentioned Brycer, the most beat-up kid in the world.

SLop said that if you didn't have orange marmalade for the ten-pound
pork shoulder, you could use anything on hand, like strawburry jam
instead, for the pork marinade. Moron.

SLop puts the scortched pork shoulder on the table and tells us to start
shredding the one end so the guests know how to eat it. Oh yeah, she
also expects there to be enough left over to make snadwhiches the enxt
day. How dreadful. OK, to be honest, I can imagine there being a lot
of leftovers because who the hell would eat that crap?

In order to save money, SLop made her own tortilla chips by spraying
some PAM on chopped-up flour tortillas and baking them in the oven.

SLop atempted to sift table sugar for the flan. Once again, the moron
saw something a real cook did and tried to copy it with miserable
results.

It cannot be said enough; where does this moron come up with these
prices? Two cans of coconut milk costs less than heavy cream? $10 to buy
chips and dip? Pork shoulder for $0.99 per pound?

SLop claims she can feed ten people with two shredded pork tacos, 15
tortilla chips with a spoonful of dry salsa, and a slice of flan.


--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!!
We assume no liability from any illness or injury sustained while eating
the "food" or being exposed to crapass tablescapes. And no, we're not
sure where she grew up either. The Cordon Bleu disavows any knowlege of
Miss Lee.

"Ubiquitous" > wrote in message
...
snip
>
> It cannot be said enough; where does this moron come up with these
> prices? Two cans of coconut milk costs less than heavy cream? $10 to buy
> chips and dip? Pork shoulder for $0.99 per pound?
>
snip
Looks about right to me. Although I could get boneless pork butt (shoulder)
for $0.89 per pound last week.
Janet

On Jun 15, 3:13*pm, Ubiquitous > wrote:
> Once again, SLop repeats how she LOVES to chop onions, right before
> putting them into that cheapass Ronco chop-o-matic.
>
> SLop mentioned Brycer, the most beat-up kid in the world.
>
> SLop said that if you didn't have orange marmalade for the ten-pound
> pork shoulder, you could use anything on hand, like strawburry jam
> instead, for the pork marinade. Moron.
>
> SLop puts the scortched pork shoulder on the table and tells us to start
> shredding the one end so the guests know how to eat it. Oh yeah, she
> also expects there to be enough left over to make snadwhiches the enxt
> day. How dreadful. OK, to be honest, I can imagine there being a lot
> of leftovers because who the hell would eat that crap?
>
> In order to save money, SLop made her own tortilla chips by spraying
> some PAM on chopped-up flour tortillas and baking them in the oven.
>
> SLop atempted to sift table sugar for the flan. Once again, the moron
> saw something a real cook did and tried to copy it with miserable
> results.
>
> It cannot be said enough; where does this moron come up with these
> prices? Two cans of coconut milk costs less than heavy cream? $10 to buy
> chips and dip? Pork shoulder for $0.99 per pound?
>
> SLop claims she can feed ten people with two shredded pork tacos, 15
> tortilla chips with a spoonful of dry salsa, and a slice of flan.
>
> --
> WARNING!!!
> Use of these recipes may be hazardous to your health, food budget,
> standing in your community and liver function. Use at your own risk!!
> We assume no liability from any illness or injury sustained while eating
> the "food" or being exposed to crapass tablescapes. And no, we're not
> sure where she grew up either. The Cordon Bleu disavows any knowlege of
> Miss Lee.

Man...you gots some anger issues. You need to let go of alot of stuff.

In article >,
wrote:

>It cannot be said enough; where does this moron come up with these
>prices? Two cans of coconut milk costs less than heavy cream? $10 to
>buy chips and dip? Pork shoulder for $0.99 per pound?

Major cherry picking on prices in regards to the meat. I'd like to know
where she got a 10 lbs. pork shoulder for less than a $1.00 per pound.
And yet can't buy bulk chicken breasts at a competitive price or a full
tube of lean ground beef at a bargain bulk price. With careful shopping
and depending on which store which time of the week, I can get ground
beef or boneless chicken breasts at a comeptitive price to what a pork
shoulder costs. All at less than 2.00 a pound and sometimes at almost
$1.50 a pound. Plus with the other two there is no bone or considerable
waste. But right now I have seven pork shoulders in my freezer and not a
one cost less than $1.57 a pound and that was because I bought them from
my local butcher who vacuum packs them for me and gives me a great deal
because I buy in bulk for the summer. Plus they are from local hogs that
are "free range" and are grain and grass fed only. And our local butcher
gives a bone in discount. If there is a bone he automatically weighs it
at 1.25 pounds per pound price. Anyway. The price is so extreme and I
suspect not normally that low just anout anywhere in the U.S. But the
silliness of cherry picking the price to the cost of ground beef or
chicken breat at what is likely their higher if not highest end price is
just silly since anyone that relaly wants to save money and has some
freezer space already knows what bulk meat costs.

And dollar for dollar I'd say if you are using a slow cooker, you could
buy cheap whole chickens or a mix of breasts and thighs and with skin
and bone to come out even cheaper. Or turkey. I could make turkey tacos
for real cheap.

Don't get me wrong. I love pork shoulders and I think cost wise they are
quite economical as you can get really varied flavor out of them
depending on the prep and to feed a large group of people it is hard to
screw it up as it stays moist for a long time.

Speaking of a large group of people can someone tell me what an "entire
crowd" is? I mean the crowd on the elevators at work is about twenty
people. But on the train considerably more than that. And then there is
a crowd at a concert. I guess I shouldn't complain much that she talks
like she cooks.

And someone needs to update her culinary decriptive terms dictionary.
Canned tomatoes are "rich"?!

And where is corn in season that tomatoes aren't? The same round side
farmer's stnad that sells corn for 5 for a buck sells huge ulgy tomatoes
3 for a buck. Those three easily top out any can. Plus there is that
whole flavor thing. Why is okay to splurge for flavor on that flan but
for the stuff you actually can buy cheaply in season, you want the flat
metallic and tinny flavor of canned tomatoes and the horrid flavor of
jarred lime/lemon juice? And notice that for all her bragging she wastes
the juice from the tomatoes. Why didn't she pop that can and use it on
the pork?

As for her pricing on corn. While in season corn can be really cheap,
the price for a big ole generic can of corn seemed way too high. I don't
buy canned corn usually but I do know that last Christmas for our food
bank listed holiday weekend food drive, I was able to buy two big cans
for about a buck each.

But then she pretty much pretended generic didn't exist in this episode
at all, didn't she? Because cheap tortilla chips, while I find inedible,
would have to be just as price effective as PAM cooking sprayed pieces
of tortilla. And who the hell taught her geometry? They should be shot.
Or if I'm trying to cut even sections form a round am I crazy for
cutting in half, then quarters and then cutting across to half the
quarters into eighths? I swear she is cutting slives out of the tortilla
once she gets down to quarters. You only do that if you are taking one
slice out of the entire pie you dumbass!!!!

And the fuzzy math is just too silly. You can't factor in a cost for the
second run dish because you have no idea how much pork will be left.
There is a lot of meat there, but I do pork shoulders all the time and
pulled pork you can figure at least half a pound per person. But you
have to make sure you leave it for more than that. It's not like you are
going to have taco police making sure no one takes more than two tacos.
Or takes more than the alloted meat. One gathering you might have more
than half the meat left over. The next you might be lucky to have enough
to make yourself a Nigella in the Night snack.

The flan was an interesting exercise in Milli Vannilli's skills. The
glaze being just right when she tipped it over even though it seemed
like she took it right from the fridge. Her pouring two cans of coconut
milk in at 2.58 a can and yet her dessert price seemed to ignore that
what with all the eggs she used.

> It cannot be said enough; where does this moron come up with these
> prices? Two cans of coconut milk costs less than heavy cream? $10 to buy
> chips and dip? Pork shoulder for $0.99 per pound?
>
> SLop claims she can feed ten people with two shredded pork tacos, 15
> tortilla chips with a spoonful of dry salsa, and a slice of flan.


The portion for the tacos and flan was ridiculous. Two of those little
pork things per person is nothing. They were like 2 bites and the flan
slice would be microscopic.

As far as the prices, I live in downtown Chicago so it is hard to know
what is reasonable sometimes given everything is pricey. I definitely
think the math seems fuzzy and her price on chicken seems to jump
around. The most ridiculous tip to me so far has been the using dry
pasta instead of fresh. And I think she can do better than $1.25 a
box. I can get a box of Barilla for $1 or less on sale most of the
time. And that being said is she ever going to mention coupons or
things being on sale? Isn't that key to money-saving.

On a random note, there is a list of her money saving tips on the food
network website. One of them is:

Eggs: Hard-boiled and peeled go on sale for same price as raw eggs on
Tuesdays.

Am I crazy or is that just the most random thing ever and is it based
on any fact? I've never heard of this. The full list of tips is here
if you want to see them, http://www.foodnetwork.com/shows/san...ips/index.html
but most of them she has already regurgitated on the show and I always
have to restart my web browser after visiting the unbelievably flawed
foodnetwork.com.

Sam

There is also this one which sort of cracks me up.

$ Tip: Expiration date: There is a misconception that you have to
throw food away.

Fact: The date is just a "for-sale by date." These items are good for
five more days.


While I agree that works for some items (like I use milk for several
days after the date on the bottle) I feel there should be some sort of
qualification given here.

In article
>,
Samois2001 > wrote:

> There is also this one which sort of cracks me up.
>
> $ Tip: Expiration date: There is a misconception that you have to
> throw food away.
>
> Fact: The date is just a "for-sale by date." These items are good for
> five more days.

That depends. Some say "sell by" but others say "use by"

--
MEGA-SHARK VS GIANT OCTOPUS!
A new contender for "worst film of all time"
Deborah Gibson is like a Traci Lords without talent.

On Jun 16, 2:05 pm, Anim8rFSK > wrote:
> In article
> >,
>
> Samois2001 > wrote:
> > There is also this one which sort of cracks me up.
>
> > $ Tip: Expiration date: There is a misconception that you have to
> > throw food away.
>
> > Fact: The date is just a "for-sale by date." These items are good for
> > five more days.
>
> That depends. Some say "sell by" but others say "use by"
>
> --
> MEGA-SHARK VS GIANT OCTOPUS!
> A new contender for "worst film of all time"
> Deborah Gibson is like a Traci Lords without talent.

Actually, I see "sell by" and "best if used by."

N.

> prices? Two cans of coconut milk costs less than heavy cream? $10 to buy
> chips and dip? Pork shoulder for $0.99 per pound?
>

I've never shopped for or used pork shoulder. I always use Boston
butt for pulled pork. Which is more expensive?

N.

On Jun 16, 2:05*pm, Anim8rFSK > wrote:
>
> --
> MEGA-SHARK VS GIANT OCTOPUS!
> A new contender for "worst film of all time"
> Deborah Gibson is like a Traci Lords without talent.

The only entertaining thing I ever saw with Tracy Lords was this
movie--I think it was with Jamie Gillis--where he was the Italian
gardener and she was a schoolgirl in a uniform. The whole time they
were doing it he was muttering (not out loud) about what a little slut
she was, and other really contemptuous things. It would have been
offensive except it was so over the top that it was really funny. It
was probably one of her 17 YO ones, so no longer available.

--Bryan

"Ubiquitous" > wrote in message
...
> Once again, SLop repeats how she LOVES to chop onions, right before
> putting them into that cheapass Ronco chop-o-matic.
>
> SLop mentioned Brycer, the most beat-up kid in the world.
>
> SLop said that if you didn't have orange marmalade for the ten-pound
> pork shoulder, you could use anything on hand, like strawburry jam
> instead, for the pork marinade. Moron.
>
> SLop puts the scortched pork shoulder on the table and tells us to start
> shredding the one end so the guests know how to eat it. Oh yeah, she
> also expects there to be enough left over to make snadwhiches the enxt
> day. How dreadful. OK, to be honest, I can imagine there being a lot
> of leftovers because who the hell would eat that crap?
>
> In order to save money, SLop made her own tortilla chips by spraying
> some PAM on chopped-up flour tortillas and baking them in the oven.
>
> SLop atempted to sift table sugar for the flan. Once again, the moron
> saw something a real cook did and tried to copy it with miserable
> results.
>
> It cannot be said enough; where does this moron come up with these
> prices? Two cans of coconut milk costs less than heavy cream? $10 to buy
> chips and dip? Pork shoulder for $0.99 per pound?
>


That's easy to get for that price.

wrote:

>And that being said is she ever going to mention coupons or
>things being on sale? Isn't that key to money-saving.

I suspect that would involve more work than SLop is willing to expend.


>I've never heard of this. The full list of tips is here
>if you want to see them, but most of them she has already regurgitated
>on the show and I always have to restart my web browser after visiting
>the unbelievably flawed foodnetwork.com.

Yeah, what a WONDERFUL job they did of redesigning their website!

--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!!
We assume no liability from any illness or injury sustained while eating
the "food" or being exposed to crapass tablescapes. And no, we're not
sure where she grew up either. The Cordon Bleu disavows any knowlege of
Miss Lee.

wrote:

>$ Tip: Expiration date: There is a misconception that you have to
>throw food away.
>
>Fact: The date is just a "for-sale by date." These items are good for
>five more days.
>
>While I agree that works for some items (like I use milk for several
>days after the date on the bottle) I feel there should be some sort of
>qualification given here.

Like the canned goods in my pantry with dates in the 1990's on them?


--
WARNING!!!
Use of these recipes may be hazardous to your health, food budget,
standing in your community and liver function. Use at your own risk!!
We assume no liability from any illness or injury sustained while eating
the "food" or being exposed to crapass tablescapes. And no, we're not
sure where she grew up either. The Cordon Bleu disavows any knowlege of
Miss Lee.

In article >,
Ubiquitous > wrote:

> wrote:
>
> >$ Tip: Expiration date: There is a misconception that you have to
> >throw food away.
> >
> >Fact: The date is just a "for-sale by date." These items are good for
> >five more days.

Except that's not a fact. Some of the dates are 'use by' and you just
pulled 'five more days' out of your ass. Other than everything in that
sentence being wrong, sure.

> >
> >While I agree that works for some items (like I use milk for several
> >days after the date on the bottle) I feel there should be some sort of
> >qualification given here.
>
> Like the canned goods in my pantry with dates in the 1990's on them?

--
Uncle Jack: "Will, you're invisible!"
Will: "Invisible? I can't be! I can touch myself!"
--actual dialog from third season LAND OF THE LOST

In article >,
Ubiquitous > wrote:

> wrote:
>
> >And that being said is she ever going to mention coupons or
> >things being on sale? Isn't that key to money-saving.
>
> I suspect that would involve more work than SLop is willing to expend.
>
>
> >I've never heard of this. The full list of tips is here
> >if you want to see them, but most of them she has already regurgitated
> >on the show and I always have to restart my web browser after visiting
> >the unbelievably flawed foodnetwork.com.
>
> Yeah, what a WONDERFUL job they did of redesigning their website!

FoodTV has *always* had the worst and slowest website ever.

--
Uncle Jack: "Will, you're invisible!"
Will: "Invisible? I can't be! I can touch myself!"
--actual dialog from third season LAND OF THE LOST