> > I'd prefer Legasse taking on Mario Batali in an "All-Italian Cuisine
> > Battle." I know they had a little contest on "Emeril Live!" a couple of
> > days ago, but I'd rather see Emeril sweat it out in the cooking arena
> > instead of his own home stage. Sort of leveling the playing field, so
> > to speak.
>
> Mario would slaughter him. Emeril is a successful executive chef, and now
> that his producers have clued him in not to make the same silly jokes over
> and over ("I don't know where you get your steaks, but mine don't come
> pre-seasoned!) he has become a passable entertainer, but you only need to
> watch him to know that he doesn't have the skills to produce spectacular
> plates fast under pressure. Even in the silly pseudo contests on Emeril's
> show, Mario was calm, efficient, and produced better looking, tastier
> sounding plates, while EL was running about frantically and making messes.

Okay, how about Legasse taking on Masaharu Morimoto? Morimoto has been
in a slump and isn't being used quite often on ICA.

WrestHist

WrestHist wrote:
> > > I'd prefer Legasse taking on Mario Batali in an "All-Italian Cuisine
> > > Battle." I know they had a little contest on "Emeril Live!" a couple of
> > > days ago, but I'd rather see Emeril sweat it out in the cooking arena
> > > instead of his own home stage. Sort of leveling the playing field, so
> > > to speak.
> >
> > Mario would slaughter him. Emeril is a successful executive chef, and now
> > that his producers have clued him in not to make the same silly jokes over
> > and over ("I don't know where you get your steaks, but mine don't come
> > pre-seasoned!) he has become a passable entertainer, but you only need to
> > watch him to know that he doesn't have the skills to produce spectacular
> > plates fast under pressure. Even in the silly pseudo contests on Emeril's
> > show, Mario was calm, efficient, and produced better looking, tastier
> > sounding plates, while EL was running about frantically and making messes.
>
> Okay, how about Legasse taking on Masaharu Morimoto? Morimoto has been
> in a slump and isn't being used quite often on ICA.
>
> WrestHist

I would mark hard if Emeril made Bobby Flay job hard to him. For some
reason I cannot stand that guy. He must be part owner of Food Network
or he's in a Pat Patterson position to have so many jobber TV shows on
the network.

> I would mark hard if Emeril made Bobby Flay job hard to him. For some
> reason I cannot stand that guy. He must be part owner of Food Network
> or he's in a Pat Patterson position to have so many jobber TV shows on
> the network.

Flay's ego is almost as big as the Food Network itself. He's launching
a new show on July 10th called "Throwdown with Bobby Flay." It's about
him going to the chef's own home and have a cooking battle with him in
their own backyard. I wouldn't be surprised if Flay is a major
stockholder there as well as Legasse or perhaps Rachel Ray since they
host a lot of shows on the program and get a quite alot of airtime. Or,
maybe the exceutive suits like the personalities so much that all three
can do whatever they want.

WrestHist

Dave Smith wrote:
> The Video Poker King wrote:
>
> > I really prefer Giada.
>
> The other day I had to attend the annual July 1 local
> historical society's afternoon tea at a local tea house. Our
> waitress looked like Giada's younger, better looking and
> more comfortably built sister.

She is rather severe, isn't she. But in some shots she can look
gorgeous, the next like a witch.

mc

T wrote:

> I just want to know who thought she'd be good enough to have more than
> one show on the network. Thirty Minute Meals is painful but the other
> shows are outright horrible.

It's true...I had such high hopes for that network when it started,
having been a big PBS cooking show fan. It blows.

mc

Killfile victim #847238 wrote:

>
> I would mark hard if Emeril made Bobby Flay job hard to him. For some
> reason I cannot stand that guy.

Welcome to the club. RR is a bit of a babbling twit. Emeril is a bit of a goof
with his BAM and his 40-50 cloves of garlic nonsense. But Bobby Flay is out and
out obnoxious. I can't stand him.

mc wrote:

>
> > The other day I had to attend the annual July 1 local
> > historical society's afternoon tea at a local tea house. Our
> > waitress looked like Giada's younger, better looking and
> > more comfortably built sister.
>
> She is rather severe, isn't she. But in some shots she can look
> gorgeous, the next like a witch.

In most shots she looks gorgeous. The waitress I referred to had the
same features that make Giada look good, but with a little more meat
on her bones.

The Video Poker King wrote:
> I really prefer Giada.

Well, puppy love aside, as far as food and eating goes.....
give me Paula Dean anyday.

"Dave Smith" > wrote in message
...
> Killfile victim #847238 wrote:
>
>>
>> I would mark hard if Emeril made Bobby Flay job hard to him. For some
>> reason I cannot stand that guy.
>
> Welcome to the club. RR is a bit of a babbling twit. Emeril is a bit of a
> goof
> with his BAM and his 40-50 cloves of garlic nonsense. But Bobby Flay is
> out and
> out obnoxious. I can't stand him.

The guy can cook, though. The food he puts together on Iron Chef looks and
sounds delicious, and the judges consistently score him high for taste. And
I've never heard anything negative about any of his restaurants, either,
though I've never eaten at any of them. I have eaten at Emeril's in New
Orleans, though (the original one on Tchopatoulis Street), and I wasn't
disappointed. I doubt that Emeril was doing any of the cooking there, or for
that matter, that he ever has done the cooking there.


--Rich

Emeril started out as the chef at Commanders Palace in New Orleans and
then opened up his own place. He was/is a chef and has cooked under
pressure. If you ever caught the show where Julia Child visited him you
would see that he can have a much better TV persona - its foodtv that
has given him his current one.

Rich wrote:

> Mario would slaughter him. Emeril is a successful executive chef, and now
> that his producers have clued him in not to make the same silly jokes over
> and over ("I don't know where you get your steaks, but mine don't come
> pre-seasoned!) he has become a passable entertainer, but you only need to
> watch him to know that he doesn't have the skills to produce spectacular
> plates fast under pressure. Even in the silly pseudo contests on Emeril's
> show, Mario was calm, efficient, and produced better looking, tastier
> sounding plates, while EL was running about frantically and making messes.
>
>
> --Rich
>
>

Dennis wrote:

> Emeril started out as the chef at Commanders Palace in New Orleans and
> then opened up his own place. He was/is a chef and has cooked under
> pressure. If you ever caught the show where Julia Child visited him you
> would see that he can have a much better TV persona - its foodtv that
> has given him his current one.
>

I did happen to catch Emeril on a Julia Child show rerun a few months ago. He
was younger, thinner, more subdued. I can handle the BAM, but what bothers me
is his idea that if a little bit is good a lot of better. One BAM of icing
sugar as a garnish on a dessert is sometimes a nice touch, but 4 or five is too
much. He has a great crew doing his prep work, but he massacres a lot of the
things he does himself. When he grills meats the whole studio is full of smoke
and chunks of meat are often badly burned and unevenly cooked. When working
with cakes he usually breaks the cake during assembly.

Graham Kerr used to do a much better job of cooking and presentation on his
Galloping Gourmet show, and he was usually half ****ed.

On 2006-07-05, Rich > wrote:

> watch him to know that he doesn't have the skills to produce spectacular
> plates fast under pressure.

After getting his degree in cooking, Lagase apprenticed in France,
then returned to work in NY, Boston, and Philly. Note the term
"work". He was then asked to become the exectutive chef at
Commander's Palace in New Orleans. One does not get invited to become
the head chef of a World famous restaurant by being a schlep in the
kitchen.

nb

WrestHist wrote:

> > Graham Kerr used to do a much better job of cooking and presentation on his
> > Galloping Gourmet show, and he was usually half ****ed.
>
> I like it at the end when he does the total calorie count and does a
> write up. Pretty cool and informative.
>
>

That's the new Graham Kerr. He was much more interesting as the Galloping Gourmet
and drank his way through the show. I probably learned more about cooking from
him than all the other TV cooks combined.

"notbob" > wrote in message
. ..
> On 2006-07-05, Rich > wrote:
>
>> watch him to know that he doesn't have the skills to produce spectacular
>> plates fast under pressure.
>
> After getting his degree in cooking, Lagase apprenticed in France,
> then returned to work in NY, Boston, and Philly. Note the term
> "work". He was then asked to become the exectutive chef at
> Commander's Palace in New Orleans. One does not get invited to become
> the head chef of a World famous restaurant by being a schlep in the
> kitchen.
>
> nb

He's known for that? Funny, because the Commander's Palace
website doesn't even mention him. His style doesn't fit at all with
what I've experienced in my visits there.

Kris

"Dave Smith" > wrote in message
...
> WrestHist wrote:
>
>> > Graham Kerr used to do a much better job of cooking and presentation on
>> > his
>> > Galloping Gourmet show, and he was usually half ****ed.
>>
>> I like it at the end when he does the total calorie count and does a
>> write up. Pretty cool and informative.
>>
>>
>
> That's the new Graham Kerr. He was much more interesting as the Galloping
> Gourmet
> and drank his way through the show. I probably learned more about cooking
> from
> him than all the other TV cooks combined.

I enjoyed him, too. The one I really miss, though, is David Rosengarten.


--Rich

"Rich" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>> WrestHist wrote:
>>
>>> > Graham Kerr used to do a much better job of cooking and presentation
>>> > on his
>>> > Galloping Gourmet show, and he was usually half ****ed.
>>>
>>> I like it at the end when he does the total calorie count and does a
>>> write up. Pretty cool and informative.
>>>
>>>
>>
>> That's the new Graham Kerr. He was much more interesting as the Galloping
>> Gourmet
>> and drank his way through the show. I probably learned more about
>> cooking from
>> him than all the other TV cooks combined.
>
> I enjoyed him, too. The one I really miss, though, is David Rosengarten.
>
>
> --Rich

Even though he had personal problems, we found that the Frugal Gourmet (Jeff
Smith) had the best recipes. He didn't teach you *how* to cook, but his
taste was inimitable.

Kris

Kris wrote about Emeril (I removed some of the cross-posting):

>> He was then asked to become the exectutive chef at Commander's Palace in
>> New Orleans.
>
> He's known for that? Funny, because the Commander's Palace
> website doesn't even mention him. His style doesn't fit at all with
> what I've experienced in my visits there.


His "style"? What do you mean by that?

Emeril is a fairly versatile cook, and his stint at Commander's Palace was
up to the standards that Commander's Palace imposes. Do you find it "funny"
that the Commander's Palace web site doesn't list ANY of their former chefs?
Why on earth WOULD they? Do you see other restaurant web sites boasting of
the people who USED to work there?

Bob

In article >,
"Kris Baker" > wrote:

> "Rich" > wrote in message
> ...
> >
> > "Dave Smith" > wrote in message
> > ...
> >> WrestHist wrote:
> >>
> >>> > Graham Kerr used to do a much better job of cooking and presentation
> >>> > on his
> >>> > Galloping Gourmet show, and he was usually half ****ed.
> >>>
> >>> I like it at the end when he does the total calorie count and does a
> >>> write up. Pretty cool and informative.
> >>>
> >>>
> >>
> >> That's the new Graham Kerr. He was much more interesting as the Galloping
> >> Gourmet
> >> and drank his way through the show. I probably learned more about
> >> cooking from
> >> him than all the other TV cooks combined.
> >
> > I enjoyed him, too. The one I really miss, though, is David Rosengarten.
> >
> >
> > --Rich
>
> Even though he had personal problems,

That's something of an understatement.

we found that the Frugal Gourmet (Jeff
> Smith) had the best recipes. He didn't teach you *how* to cook, but his
> taste was inimitable.

and that begs for a joke too awful for even I to make!

"Dave Smith" > wrote in message
...
> WrestHist wrote:
>
>> > Graham Kerr used to do a much better job of cooking and presentation on
>> > his
>> > Galloping Gourmet show, and he was usually half ****ed.
>>
>> I like it at the end when he does the total calorie count and does a
>> write up. Pretty cool and informative.

> That's the new Graham Kerr. He was much more interesting as the Galloping
> Gourmet
> and drank his way through the show. I probably learned more about cooking
> from
> him than all the other TV cooks combined.

I disliked that new show, I forget what it was called. He'd
make something barely resembling the high calorie/fat/etc.
dish and crow about how much lower his version was.
Min/max? Anyway. The episode that sticks in my mind was
filet mignon, except that in place of a whole one, he formed
some low cal mashed potatoes the size of a filet and topped it
with maybe a half inch thick piece of filet. The idea was that
you'd see the meat, and it would be the size of a whole piece
but it was a trick.

I don't know about everyone else, my mind would know I'm
not getting the real thing. Silly.

nancy

"notbob" > wrote in message
. ..
> On 2006-07-05, Rich > wrote:
>
> > watch him to know that he doesn't have the skills to produce spectacular
> > plates fast under pressure.
>
> After getting his degree in cooking, Lagase apprenticed in France,
> then returned to work in NY, Boston, and Philly. Note the term
> "work". He was then asked to become the exectutive chef at
> Commander's Palace in New Orleans. One does not get invited to become
> the head chef of a World famous restaurant by being a schlep in the
> kitchen.
>
IAWTP. just because Emeril has sold out and become a bureaucrat NOW doesn't
mean that he wasn't once the bomb diggity.

"the Bede" > wrote in message
. ..
>
> "notbob" > wrote in message
> . ..
>> On 2006-07-05, Rich > wrote:
>>
>> > watch him to know that he doesn't have the skills to produce
>> > spectacular
>> > plates fast under pressure.
>>
>> After getting his degree in cooking, Lagase apprenticed in France,
>> then returned to work in NY, Boston, and Philly. Note the term
>> "work". He was then asked to become the exectutive chef at
>> Commander's Palace in New Orleans. One does not get invited to become
>> the head chef of a World famous restaurant by being a schlep in the
>> kitchen.
>>
> IAWTP. just because Emeril has sold out and become a bureaucrat NOW
> doesn't
> mean that he wasn't once the bomb diggity.

But watch him try to form ravioli, or make equal size meatballs. How many
times have you seen him "demonstrate" a task that takes manual dexterity,
then place his messy product on a tray of perfectly formed, uniform examples
made by his staff in the back? Also, his knife skills, or lack of them, make
it clear that he missed the prep-station in his education and experience. I
think that Commander's Palace chose him for his executive skills, not his
cooking finesse.


--Rich

Dave Smith wrote:
> mc wrote:
>
> >
> > > The other day I had to attend the annual July 1 local
> > > historical society's afternoon tea at a local tea house. Our
> > > waitress looked like Giada's younger, better looking and
> > > more comfortably built sister.
> >
> > She is rather severe, isn't she. But in some shots she can look
> > gorgeous, the next like a witch.
>
> In most shots she looks gorgeous. The waitress I referred to had the
> same features that make Giada look good, but with a little more meat
> on her bones.

When you said "better looking" I assumed you didn't think Giada was
gorgeous. So this waitress musta been something!

mc

"the Bede" > wrote in message . ..
>
> "notbob" > wrote in message
> . ..
>> On 2006-07-05, Rich > wrote:
>>
>> > watch him to know that he doesn't have the skills to produce spectacular
>> > plates fast under pressure.
>>
>> After getting his degree in cooking, Lagase apprenticed in France,
>> then returned to work in NY, Boston, and Philly. Note the term
>> "work". He was then asked to become the exectutive chef at
>> Commander's Palace in New Orleans. One does not get invited to become
>> the head chef of a World famous restaurant by being a schlep in the
>> kitchen.
>>
> IAWTP. just because Emeril has sold out and become a bureaucrat NOW doesn't
> mean that he wasn't once the bomb diggity.
>
>


Plus his cookware is awesome.

mc wrote:

>
> >
> > In most shots she looks gorgeous. The waitress I referred to had the
> > same features that make Giada look good, but with a little more meat
> > on her bones.
>
> When you said "better looking" I assumed you didn't think Giada was
> gorgeous.

Oh no no no. Giada is quite good looking. This girl had all those features
that make Giada gorgeous but she looks like she chews and swallows:-)


> So this waitress musta been something!

She was. Is. And the tea room is on the next street and open daily
until the fall so I can see here every day if I want :-)

"Hiroshima Nagasaki" > wrote in message
...
> On Mon, 3 Jul 2006 19:27:25 -0400, in <rec.food.cooking>, "shut that cow
> up" >
> wrote:
>
>>Whose idea was it to put that crazy chattering **** on TV???
>>
>>She never shuts up!!!
>
> homo

As long as Kelly Ripa is on television (that ad.... that ad in which she
sings... the shirt-whitening pen.... oh, oh... no, out, vile image....)
there is no other woman who is more irritating on television.
I truly find even Star Jones and Nancy Grace less annoying. At least they're
obnoxious trainwrecks...but that Ripa woman just grates, like a rat's teeth
on a chalkboard.

Nancy Young wrote on 05 Jul 2006 in rec.food.cooking

>
> "Dave Smith" > wrote in message
> ...
> > WrestHist wrote:
> >
> >> > Graham Kerr used to do a much better job of cooking and
> >> > presentation on his
> >> > Galloping Gourmet show, and he was usually half ****ed.
> >>
> >> I like it at the end when he does the total calorie count and does
> >> a write up. Pretty cool and informative.
>
> > That's the new Graham Kerr. He was much more interesting as the
> > Galloping Gourmet
> > and drank his way through the show. I probably learned more about
> > cooking from
> > him than all the other TV cooks combined.
>
> I disliked that new show, I forget what it was called. He'd
> make something barely resembling the high calorie/fat/etc.
> dish and crow about how much lower his version was.
> Min/max? Anyway. The episode that sticks in my mind was
> filet mignon, except that in place of a whole one, he formed
> some low cal mashed potatoes the size of a filet and topped it
> with maybe a half inch thick piece of filet. The idea was that
> you'd see the meat, and it would be the size of a whole piece
> but it was a trick.
>
> I don't know about everyone else, my mind would know I'm
> not getting the real thing. Silly.
>
> nancy
>
>
>

Yes when it comes to steak I live in the past. Give me a 60's era style
chunk of red meat. It has to hang over the edge of my plate. I hate those
establishments who serve a steak that could hide behind a pea. I am a
consumer...not a health sdvocate and my stomach knows it and shows it.

--
-Alan

notbob wrote:
> On 2006-07-05, Rich > wrote:
>
>> watch him to know that he doesn't have the skills to produce spectacular
>> plates fast under pressure.
>
> After getting his degree in cooking, Lagase apprenticed in France,
> then returned to work in NY, Boston, and Philly. Note the term
> "work". He was then asked to become the exectutive chef at
> Commander's Palace in New Orleans. One does not get invited to become
> the head chef of a World famous restaurant by being a schlep in the
> kitchen.
>
> nb
>


I couldn't agree more. I think being a chef in a restaurant kitchen and
being a TV entertainer/chef take very different skills. I really don't
think that Emeril's showmanship comes naturally. I've seen too many
episodes where he looks embarrassed at some of the things he has to say
and do, particularly the first few years.

Bobby Flay is annoying as is Rachel Ray and Jamie Oliver who always
sounds as if he had burnt his tongue and looks dirty, unwashed to me.

gloria p

Rich wrote:

> The guy can cook, though. The food he puts together on Iron Chef
> looks and sounds delicious, and the judges consistently score him
> high for taste. And I've never heard anything negative about any of
> his restaurants, either, though I've never eaten at any of them. I
> have eaten at Emeril's in New Orleans, though (the original one on
> Tchopatoulis Street), and I wasn't disappointed. I doubt that Emeril
> was doing any of the cooking there, or for that matter, that he ever
> has done the cooking there.
>
> --Rich

Don't know about Fly but I can say Emeril can cook. My second oldest son had
him do his 10th wedding annversary. My daughter in law is a real fan of his,
though she can't boil water. The whole party was 12 people including my 5
grandkids, and he did cook himself. The party was at Emeril's Orlando at
Universal Studios about 2 years ago now. The food was excellent and Emeril
in person was fun and very friendly. Spent about an 30 minutes with us after
dinner just BS'ing and answering questions. I never could watch much of
his live show, but the day time Essance show is pretty good most of the
time.

--

Joe Cilinceon

shut that cow up wrote:
> Whose idea was it to put that crazy chattering **** on TV???
>
> She never shuts up!!!

70 posts? Hook, line & sinker.

Well done.

BTW: "luv her!" lol

JM

____________________________
You may be right
I may be crazy
But i just might be
the lunatic you're looking for...
-Billy Joel
____________________________

T wrote:
> In article . com>,
> says...
> >
> > WIZZY wrote:
> > > She's a cute little banana pudding cup...
> >
> > ...who makes my skin crawl.
> >
> >
>
> Mine too. She's of Sicilian descent and I know Sicilian women, I used to
> be married to one.
>
> She's way too perky.

She's of Sicilian/American descent, as far as i've heard...hence the
"perkiness" (lol)

Considering she's got about 4 different shows on TV right now...and
considering the $ being generated for her by each, I don't think any
slacker here devoting their lives to NG's has a right to say much.

JM

____________________________
You may be right
I may be crazy
But i just might be
the lunatic you're looking for...
-Billy Joel
____________________________

"mc" > wrote in message
oups.com...
>
> Dave Smith wrote:
>> The Video Poker King wrote:
>>
>> > I really prefer Giada.
>>
>> The other day I had to attend the annual July 1 local
>> historical society's afternoon tea at a local tea house. Our
>> waitress looked like Giada's younger, better looking and
>> more comfortably built sister.
>
> She is rather severe, isn't she. But in some shots she can look
> gorgeous, the next like a witch.

She is never gorgeous. She has a freakishly large forehead that makes her
look like an alien, a big nose and an ugly smile. You have to have really
bad taste in women to find her even remotely attractive.

wrote:
> shut that cow up wrote:
> > Whose idea was it to put that crazy chattering **** on TV???
> >
> > She never shuts up!!!
>
> She seems to be on Food Network more often than not.

She's a cook/critic...hence the FN appearances....

JM

____________________________
You may be right
I may be crazy
But i just might be
the lunatic you're looking for...
-Billy Joel
____________________________

"T" > wrote in message
. ..
> In article >,
> says...
>> Whose idea was it to put that crazy chattering **** on TV???
>>
>> She never shuts up!!!
>>
>>
>>
>
> I just want to know who thought she'd be good enough to have more than
> one show on the network. Thirty Minute Meals is painful but the other
> shows are outright horrible.

She's smart, I'll give her that much. She gets paid to travel and eat food
while offering almost nothing in return. She has the same stupid orgasms
over the food regardless of where she eats. The people that find her
entertaining must be bad cooks with bland personalities that they find her
entertaining. One things for certain, if you're not a good cook you won't
get any better watching her.

Might be because he left them to open his own place - they have had at
least two chefs since Emeril.

Kris Baker wrote:

>
>
> He's known for that? Funny, because the Commander's Palace
> website doesn't even mention him. His style doesn't fit at all with
> what I've experienced in my visits there.
>
> Kris
>
>

He was a sloppy cook who rarely finished anything. I tried some recipes
from his book - they were terrible.

Kris Baker wrote:

>
>
> Even though he had personal problems, we found that the Frugal Gourmet (Jeff
> Smith) had the best recipes. He didn't teach you *how* to cook, but his
> taste was inimitable.
>
> Kris
>
>

She's annoying but I'd really like to **** her...

Joe Cilinceon wrote:

> Don't know about Fly but I can say Emeril can cook. My second oldest son had
> him do his 10th wedding annversary. My daughter in law is a real fan of his,
> though she can't boil water. The whole party was 12 people including my 5
> grandkids, and he did cook himself. The party was at Emeril's Orlando at
> Universal Studios about 2 years ago now. The food was excellent and Emeril
> in person was fun and very friendly. Spent about an 30 minutes with us after
> dinner just BS'ing and answering questions. I never could watch much of
> his live show, but the day time Essance show is pretty good most of the
> time.
>
Any clue to how much *that* set your son back??

Goomba38 wrote:
> Joe Cilinceon wrote:
>
>> Don't know about Fly but I can say Emeril can cook. My second oldest
>> son had him do his 10th wedding annversary. My daughter in law is a
>> real fan of his, though she can't boil water. The whole party was 12
>> people including my 5 grandkids, and he did cook himself. The party
>> was at Emeril's Orlando at Universal Studios about 2 years ago now. The
>> food was excellent and Emeril in person was fun and very
>> friendly. Spent about an 30 minutes with us after dinner just BS'ing
>> and answering questions. I never could watch much of his live show,
>> but the day time Essance show is pretty good most of the time.
>>
> Any clue to how much *that* set your son back??

No I sure don't, he never would tell me. I'm sure it would have been a lot
more than I could afford.

--

Joe Cilinceon

Nanu wrote:
> "T" > wrote in message
> . ..
>> In article >,
>> says...
>>> Whose idea was it to put that crazy chattering **** on TV???
>>>
>>> She never shuts up!!!
>>>
>>>
>>>
>> I just want to know who thought she'd be good enough to have more than
>> one show on the network. Thirty Minute Meals is painful but the other
>> shows are outright horrible.
>
> She's smart, I'll give her that much. She gets paid to travel and eat food
> while offering almost nothing in return. She has the same stupid orgasms
> over the food regardless of where she eats. The people that find her
> entertaining must be bad cooks with bland personalities that they find her
> entertaining. One things for certain, if you're not a good cook you won't
> get any better watching her.
>
>
What RR is doing is trying to convince several new generations that
"Cooking" doesn't need to be difficult or time consuming. You may think
that is no big thing but to these old eyes it is nice to see someone
trying to pass the baton on.
Tee Jay

Deb wrote:
> "Bailey Legull" > wrote in message

> > On the other hand, I don't think it's *quite* fair to denigrate those
> > of us who weren't born pretty, perky, and big-boobed.

> Big Boobed? Are you blind? She isn't big busted at all. What she is- is a
> little chucky right now and its showing in her chest but take a look at her
> in this pic where shes wearing a snug top. She's actually fairly small
> breasted. At most shes a B cup and could easily be an A.

I'm ***. All I heard was "blah blah blah."

I'm no boob expert -- heck, I know more about nuclear physics -- but I
thought Rachael's looked rather big. They fill out her halter tops,
which is more than one can say for, say, Deborah Messing. I thought
Rachael was around the size of Lindsay Lohan, and doesn't Lindsay's dad
keep saying hers are awesome? Of course, I've never seen Rachael in a
skimpy little gown, and if there's a God in heaven it'll stay that way.