Wednesday, November 02, 2005

Dead

She's dead to me. I've only had a mild to moderate hatred for her...but mostly I love the reaction she brings out of J.

But as of today, she is officially dead to me.

Now, I'm 100% in favor of making cooking as easy as possible to get as many people as possible cooking at home...but this skeleton has just crossed the line.

Kraft Parmesan Cheese in risotto! You're kidding right? Right?

I hope I don't offend any of you with this, but with a classic dish like risotto, please, please, please use real deal, Parmigiano Reggiano, you'll thank yourself.

Now, I think that's what I'm going to make myself for dinner, a bowl of risotto.

18 comments:

Dancer in DC said...

I...hate...her...with the burning passion of a thousand hot suns.

Em said...

How dare you speak of risotto when I haven't had any of yours this year! You tease!

ScottE. said...

Sorry my dear dear sweet Em....I can load up my pot, spatula and come on up to Philly for you! No worries, I haven't made the pumpkin risotto without you.

Anonymous said...

She lost me when she suggested using a tin of pre-made mashed potatoes, purchased at your grocery store's deli counter, for one of her recipes. Don't know why that sent me over the edge- I certainly incorporate "prepared" food and ingredients into many recipes. But this just rubbed me the wrong way, like those frozen, pre-assembled peanut butter and jelly sandwiches.
MCB

DC Food Blog said...

dancer in dc, you are my pop culture soulmate. I was ready to throw something at the tv when Hecate's handmaiden #2 decided that Cheez Wiz was the equivalent of alfredo sauce. BLECH

Dancer in DC said...

Dear lord, that's just WRONG! Now granted, cheez whiz is a staple ingredient in many midwestern casseroles.

But it is NOT nor shall it EVER BE alfredo.

May she get drunk on her own cocktails, slip and fall, and accidentally stab herself in the eye with a steak knife.

DC Food Blog said...

The other thing is that her whole me and my girlfriends shtick is totally fake. She's a regular fixture on the New York Times society pages. Like she EVER would entertain with the slop she peddles on tv.

ScottE. said...

She's a skinny whore who needs to go away...I'm guessing the ooompa loompas who do all of Rachel's dishes and prep cleaning are the ones responsible for her gaudy "table-scapes" & kitchen decorations. Oh and her damn cocktails.

Burn!

Stef said...

I've only seen the show once and she was doing some stupid themed parfaits and other desserts for a party. I instantly disliked her. Themes are evil. Bah.

Lady Brandenburg said...

I just saw her on "A Modern Girl's Guide to Life" or whatever that show is called. First time I ever watched it and it was horrible and grating. The "girlfriends" all stand around saying how they can't cook and they don't know how to clean or plant a tomato plant. That's not a Modern Girl dammit!

Anyway, the "I can't cook" girl had the Tomato on a Toothpick show her how to make a quick meal... and Tomato had the worst Fakin' Bake tan I have ever seen. YUCK. So NOT "Modern Girl."

Jon said...

I've got a question on other pre-made food use in risotto... Has anyone ever used canned stock to make it? I've been dying to make some risotto lately -- cold as heck here in Chicago -- but I waiver everytime because I don't have any of my chicken stock laying around, and I certainly don't have the energy to make some at this point in time. Any suggestions?

Dancer in DC said...

Yes for canned stock! We actually use canned (or carton) stock all the time. We have to wait until Scott is a full-time housewife before there will be "real" stock to use. :)

DC Food Blog said...

To Jon, Jason and Scott:

Do you have a pasta pot with a strainer? Do you do Chinese takeout and get hot and sour soup? Then fine. you've got stock. Make a roast chicken stuff with garlic, lemon and thyme. Dump the remains of the chicken and the juices on the bottom of the roasting pan in the pasta pot. Simmer for at least 2 hours. Let cool, pull the strainer our and shake out the liquid, and pour into the plastic hot and sour soup containers. Freeze what you aren't going to use in a week and refrigerate the rest.

ScottE. said...

I use canned stock all the time. But to make it a little more "homemade," I drop in some rough chopped veg to freshen the taste some. I feel it's a viable substitute.

DC Food Blog said...

Sorry if I came off like a stock fascist. I am the person who swears by Kraft Mac 'n Cheese.

Anonymous said...

I enjoy making stock, don't get me wrong. I like the work that it entails (no, I don't have a pasta pot, but that is a VERY smart idea). I just don't have the time or the energy at this stage in the game. I use canned broth all the time for pan sauces and the like. I just wasn't sure if it would muck up the rissotto.

Dancer in DC said...

Stock snob! (Just kidding. I'm a Velveeta Shells n' Cheese man myself.)

ScottE. said...

No need to crush on the stock snobs. I'm a Peanut Butter snob....if I'm going with a national brand, it's always, always going to SKIPPY EXTRA CRUNCHY>