Pioneer Woman
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kshama2001 wrote: »I usually make the Joy of Cooking Mac and Cheese, but not often, because it is indeed calorie dense and I can eat a LOT of it. It's similar to what Mom made, but I was a lot more active back then.
Next time I'm in the mood and have the calories I will try https://thepioneerwoman.com/cooking/fancy-macaroni/
I love the Fanny Farmer macaroni and cheese, from the 1950's cookbook. It's not an everyday thing! Also, it says it's 4 servings... skinnytaste mac and cheese uses the same amount of pasta and it is 8 servings.5 -
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I think all the controversy is not about gaining weight but is all this comfort food.oil.fat really good for heart/health
Are you suggesting comfort food can't fit into an overall healthy diet? PW has several recipes our family enjoys, but it's not like we're going to eat like that every day, nor do I think anyone is suggesting we should.3 -
Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?11 -
Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
No. I hate that, too. Pictures draw viewers, which I get, but at least list the entire recipe and instructions FIRST, then show it step-by-step with pictures.5 -
Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
heh. The more time you spend on their website, the more revenue they can generate.
Plus, you know there's someone out there saying, "How do you saute onions? I need a pic!"
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Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
Not just you. That's why I
Food Wishes. There's a brief description of the recipe, a video if you're inclined to watch (which I recommend you do - Chef John is very witty and fun to watch!), and the actual recipe. No millions of pictures to scroll through. https://foodwishes.blogspot.com/?m=1 5 -
Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
Oh, not only that, but there's the long-winded narrative about the "journey" behind the creation of the recipe.
I am very thankful for blogs that include a "jump to recipe" button at the top of the page.3 -
cmriverside wrote: »Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
heh. The more time you spend on their website, the more revenue they can generate.
Plus, you know there's someone out there saying, "How do you saute onions? I need a pic!"
Ah... of course. Hadn't thought of that.
Unfortunately, in my case that backfires... I'm much less likely to spend time browsing on a website if I have to sift through a bunch of unnecessary pictures or ads.0 -
GottaBurnEmAll wrote: »Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
Oh, not only that, but there's the long-winded narrative about the "journey" behind the creation of the recipe.
I am very thankful for blogs that include a "jump to recipe" button at the top of the page.
Lol... yes! Just because I want an apple pie recipe doesn't mean I want to hear about the family's weekend trip to the apple orchard, how beautiful the leaves were, and how much fun the kids had
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GottaBurnEmAll wrote: »Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
Oh, not only that, but there's the long-winded narrative about the "journey" behind the creation of the recipe.
I am very thankful for blogs that include a "jump to recipe" button at the top of the page.
Count me in for being annoyed by it, too. I just want the recipe! However, I understand why they do it. The narrative contains all kinds of juicy keywords that make it easier for Google to find the page (search engine optimization, or SEO).4 -
Pioneer Woman's overdone "folksiness" annoys me, but her recipe for baked beans is actually delicious. I have made it many times, and have not found another recipe that measures up.
https://thepioneerwoman.com/cooking/the-best-baked-beans-ever/1 -
GottaBurnEmAll wrote: »Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
Oh, not only that, but there's the long-winded narrative about the "journey" behind the creation of the recipe.
I am very thankful for blogs that include a "jump to recipe" button at the top of the page.
Lol... yes! Just because I want an apple pie recipe doesn't mean I want to hear about the family's weekend trip to the apple orchard, how beautiful the leaves were, and how much fun the kids had
Oh that's so funny.....I couldn't be doing with that either, that's why I like the BBC Good Food website .....you just get the Chef, the ingredients and the method with one photo of the completed dish and a printable version....magic!0 -
Her niche, as far as her recipes are concerned, seems more in the beginner cook range. For someone who didn't have a parent or older sibling to teach them how to cook, I could see her playing a "big sister" role. I have had one of her cookbooks for many years (from my own sister) but although I read it* and find her story and family** to be sweet and interesting, I was already entrenched in my personal "holy Trinity" of Julia, Martha and Betty. I think I might have to make that mac and cheese though.
When it comes to her simple chicken quesadilla recipe referenced above...Although I certainly love the culinary frisson of recipes that start with "Harvest and dry the heirloom Aztec Black corn that you have been growing all summer," I think it would be very intimidating to tell a beginner cook to hand-craft their own corn tortillas, ferment peppers into sauce, or even just get 8+ separate spices for $20+ when it's frankly not going to taste discernibly better than a 50-cent packet of pre-combined seasoning. I mean, geez, people have to start somewhere. I noticed a Rick Bayless taco recipe that calls for both powdered ancho and chipotle powder...while it certainly has its fanciness credentials, I can hear the door slam shut as our hapless beginner cook just quits in despair and runs to Taco Bell.
*I have way too many read-but-not-used cookbooks sitting on my shelf. Faviken is another. Although I love that book, there is no way I am going to be fermenting edible lichens in a spruce log or whatever the hell the recipes are.
**For those who are criticizing the concept of cookin' for the menfolks, I had my mother in law teach me all my husband's favorite recipes when we got engaged, which is why I have been making pie crusts from scratch for 20 years now, as well as growing strawberries, rhubarb and peaches--his favorites. Pleasing my husband is the North Star of most of my culinary activities, and many of my agricultural activities. I am baffled by the hostility toward bringing joy to the person you love.11 -
I think I'm like quite a lot of people in that I've got cookbooks I've read and never used eg a beautiful Mediterranean Cookbook someone bought me......recipe - take one goat and marinade for 3 days!1
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suziecue25 wrote: »I think I'm like quite a lot of people in that I've got cookbooks I've read and never used eg a beautiful Mediterranean Cookbook someone bought me......recipe - take one goat and marinade for 3 days!
Me too.
For example, I have some Fuchsia Dunlop ones about the cuisine of different parts of China that are beautiful and interesting, but actually finding the ingredients and trying to do them justice at all always seems too much work.
I mostly use cookbooks for inspiration and ideas, however.2 -
French_Peasant wrote: »Her niche, as far as her recipes are concerned, seems more in the beginner cook range. For someone who didn't have a parent or older sibling to teach them how to cook, I could see her playing a "big sister" role. I have had one of her cookbooks for many years (from my own sister) but although I read it* and find her story and family** to be sweet and interesting, I was already entrenched in my personal "holy Trinity" of Julia, Martha and Betty. I think I might have to make that mac and cheese though.
When it comes to her simple chicken quesadilla recipe referenced above...Although I certainly love the culinary frisson of recipes that start with "Harvest and dry the heirloom Aztec Black corn that you have been growing all summer," I think it would be very intimidating to tell a beginner cook to hand-craft their own corn tortillas, ferment peppers into sauce, or even just get 8+ separate spices for $20+ when it's frankly not going to taste discernibly better than a 50-cent packet of pre-combined seasoning. I mean, geez, people have to start somewhere. I noticed a Rick Bayless taco recipe that calls for both powdered ancho and chipotle powder...while it certainly has its fanciness credentials, I can hear the door slam shut as our hapless beginner cook just quits in despair and runs to Taco Bell.
*I have way too many read-but-not-used cookbooks sitting on my shelf. Faviken is another. Although I love that book, there is no way I am going to be fermenting edible lichens in a spruce log or whatever the hell the recipes are.
**For those who are criticizing the concept of cookin' for the menfolks, I had my mother in law teach me all my husband's favorite recipes when we got engaged, which is why I have been making pie crusts from scratch for 20 years now, as well as growing strawberries, rhubarb and peaches--his favorites. Pleasing my husband is the North Star of most of my culinary activities, and many of my agricultural activities. I am baffled by the hostility toward bringing joy to the person you love.
You asking your prospective MIL what your loved one liked to eat = marital bliss......MIL telling you what to cook for him = trouble.
Edit. You did the former
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suziecue25 wrote: »I think I'm like quite a lot of people in that I've got cookbooks I've read and never used eg a beautiful Mediterranean Cookbook someone bought me......recipe - take one goat and marinade for 3 days!
Me too.
For example, I have some Fuchsia Dunlop ones about the cuisine of different parts of China that are beautiful and interesting, but actually finding the ingredients and trying to do them justice at all always seems too much work.
I mostly use cookbooks for inspiration and ideas, however.
One of my daughters has to travel to China mainland several times a year on business and tells me the food Chinese people eat is nothing like we get in UK [and probably USA}. She likes the food, except that it is the same format for breakfast, lunch and dinner lol
Edit: To clarify I mean UK and USA Chinese Takeaways, restaurants etc.0 -
I think all the controversy is not about gaining weight but is all this comfort food.oil.fat really good for heart/health
Hmmm...you must not be a keto advocate
I have a "Joy of Cooking" that my sister-in-law gave me at my bridal shower 47 years ago. It's like the second edition and OMG all the fat, oil and cream! Lavish use of lard, suggested menus are staggeringly high-calorie, I don't think there's any recipe in there that has low-fat options.
Fast forward to the 2000's when I gave my girls the book at their bridal showers - so much difference! A lot of the recipes are changed to lower-fat and/or lower calorie in cases where using the higher fat/calorie ingredients really doesn't make a difference to quality, and more lower calorie recipes. Cooking methods have changed somewhat too, it was really interesting to see how well the book has been able to keep up with changing nutrition knowledge and still retain it's appeal.3 -
GottaBurnEmAll wrote: »Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
Oh, not only that, but there's the long-winded narrative about the "journey" behind the creation of the recipe.
I am very thankful for blogs that include a "jump to recipe" button at the top of the page.
Lol... yes! Just because I want an apple pie recipe doesn't mean I want to hear about the family's weekend trip to the apple orchard, how beautiful the leaves were, and how much fun the kids had
But that's the whole point of a blog...there are plenty of sites with just the recipe...but bloggers are going to write.1 -
cwolfman13 wrote: »GottaBurnEmAll wrote: »Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
Oh, not only that, but there's the long-winded narrative about the "journey" behind the creation of the recipe.
I am very thankful for blogs that include a "jump to recipe" button at the top of the page.
Lol... yes! Just because I want an apple pie recipe doesn't mean I want to hear about the family's weekend trip to the apple orchard, how beautiful the leaves were, and how much fun the kids had
But that's the whole point of a blog...there are plenty of sites with just the recipe...but bloggers are going to write.
I just come for the recipes 1 -
I think all the controversy is not about gaining weight but is all this comfort food.oil.fat really good for heart/health
Hmmm...you must not be a keto advocate
I have a "Joy of Cooking" that my sister-in-law gave me at my bridal shower 47 years ago. It's like the second edition and OMG all the fat, oil and cream! Lavish use of lard, suggested menus are staggeringly high-calorie, I don't think there's any recipe in there that has low-fat options.
Fast forward to the 2000's when I gave my girls the book at their bridal showers - so much difference! A lot of the recipes are changed to lower-fat and/or lower calorie in cases where using the higher fat/calorie ingredients really doesn't make a difference to quality, and more lower calorie recipes. Cooking methods have changed somewhat too, it was really interesting to see how well the book has been able to keep up with changing nutrition knowledge and still retain it's appeal.
Each new "Joy of Cooking" has become my new favorite
I do miss those illustrations of dainty feminine hands though
I'm on email lists for recipes from multiple sites and frequently decide that while that looks good, to use the JOC version instead - I'm using the emails more of a "Look this up in JOC" prompt than anything else.4 -
Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
<Look out: Joke-y comment coming!!!>
Or, maybe I was right, and it's really mostly about watching. <== Winkies! <== More winkies!
Are we good? I hope so! :drinker:4 -
Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
Annoys the heck out of me as well. I don't mind reading it while I am considering the recipe, but if I am going to be using my phone for making the recipe, I don't want to be doing all that scrolling to get to it. "Jump to recipe" links should be mandatory >.<2 -
Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
<Look out: Joke-y comment coming!!!>
Or, maybe I was right, and it's really mostly about watching. <== Winkies! <== More winkies!
Are we good? I hope so! :drinker:
Yeah, but this isn't even watching... it's still photos of a tsp of garlic in a pan
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suziecue25 wrote: »I think I'm like quite a lot of people in that I've got cookbooks I've read and never used eg a beautiful Mediterranean Cookbook someone bought me......recipe - take one goat and marinade for 3 days!
I cook goat off and on. There is really no reason to marinate it for an extended period of time. It does respond well to brining but that would still not take 3 days. Was the recipe some kind of curing process?5 -
GottaBurnEmAll wrote: »Since pretty much everything seems fair game here, can I just share a pet peeve? I really hate websites, of which PW is a prime example, that make you scroll through 100 pictures documenting each step (yes, I know what sauteing onions looks like) to get to the recipe. I mean, if it's a little-known technique, or providing an example of how something should look at a critical stage, I can understand that, but a photo of each addition?
Is it just me?
Oh, not only that, but there's the long-winded narrative about the "journey" behind the creation of the recipe.
I am very thankful for blogs that include a "jump to recipe" button at the top of the page.
Across genres, there is a vein of bloggers (who sometimes also become TV personalities) who have a lot of "beautiful, gracious and admirable life" aspirational (?) content that's only marginally related to the core subject, if
that core subject were to be taken as instructional in intent.
I do see it in cooking, as here - that "lifestyle" dimension, the carefully-curated image; but also in crafts that interest me.
For a specific example, some of the jewelry making or visual/art journaling and other mixed-media arts blogs are pretty nuts'n'bolts, showing some photos of finished work, some notes on the thoughts behind the specific work or the techniques employed, and the occasional free tutorial or technique video (plus links to stuff you can buy, usually ).
Other sites are very full of effusive prose about mystical creativity, and inspiration photos of stuff from the blogger's daily meditative nature walk, pictures of the adorable and accomplished family doing lovely things, and a small amount of more concrete "here's my work" and "here's how to do X" content (all of that surrounded by artsily-arranged studio photos, and sunshine coming through the stained glass piece "my dear friend Beth (here's her etsy page) made for my 40th birthday celebration" onto the piece of art/craft work that's the putative subject.
To a certain extent, I think we're intended to think of these very much constructed public images as our friends, and to sort of create a community (or more cynically, cult of personality) around them. I see this somewhat in my mixed-media arts friends, who gossip about their favorite bloggers as if they were a personal friend in common, "get together" in groups to do projects "with" the blogger on video, buy all the blogger's new supplies demonstrated in said video, go to their live classes when the blogger travels, and that sort of thing. It's as if the person were the alpha person in a real-world social group, but without the exposure to the person's flaws that might be evident in real life (unless they really as a perfect as the blog would have us believe, of course).
In a way, I feel like Martha Stewart and maybe Oprah were early standard-bearers for this sort of thing, but now there are specialized cases in lots of niches.
Yeah, cynical again.4 -
suziecue25 wrote: »I think I'm like quite a lot of people in that I've got cookbooks I've read and never used eg a beautiful Mediterranean Cookbook someone bought me......recipe - take one goat and marinade for 3 days!
I cook goat off and on. There is really no reason to marinate it for an extended period of time. It does respond well to brining but that would still not take 3 days. Was the recipe some kind of curing process?
I regret that I can only hug you for this, and not also insightful, inspiring, and like it.1 -
suziecue25 wrote: »I think I'm like quite a lot of people in that I've got cookbooks I've read and never used eg a beautiful Mediterranean Cookbook someone bought me......recipe - take one goat and marinade for 3 days!
I cook goat off and on. There is really no reason to marinate it for an extended period of time. It does respond well to brining but that would still not take 3 days. Was the recipe some kind of curing process?
I think the cookbook is in the attic now but I do remember that one was supposed to start with a whole goat carcass and marinade it in a mixture of things for 3 whole days...... I kid you not my kitchen is not big enough to cope with a whole goat.
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