Pioneer Woman
Replies
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quiksylver296 wrote: »I guess I am sort of alone in finding her show somewhat boring. She never seems to fix anything that I don't already know, could not figure out on my own, or have no interest in preparing.
Should I confess that although I have read this entire thread, I have no idea who she is, her blog, or her show?
No sir. You should definitely keep that to yourself.4 -
@suziecue25 I haven't watched The Pioneer Woman. But I do watch other shows with "heavy" cooking. And never make those recipes. I just like watching cooking shows lol.
Honestly I still wonder what you said that had people fly off the handle. If I saw a parent smoking inside their car with a kid inside I'll think something about it. How would that be smoke shaming the kid, I don't know.
Anyway MFP is very PC and not the place to vent about real (or fake TV) life. (although I still don't see what you said that was fat shaming)16 -
@suziecue25 I haven't watched The Pioneer Woman. But I do watch other shows with "heavy" cooking. And never make those recipes. I just like watching cooking shows lol.
Honestly I still wonder what you said that had people fly off the handle. If I saw a parent smoking inside their car with a kid inside I'll think something about it. How would that be smoke shaming the kid, I don't know.
Anyway MFP is very PC and not the place to vent about real (or fake TV) life. (although I still don't see what you said that was fat shaming)
Someone smoking in a closed car with a child is objectively harmful to the child. We have multiple studies over years confirming that second-hand smoke is dangerous for everyone, especially children. Someone witnessing this situation in real-time may be able to help.
The situation here was someone thinking that a child's face looked bigger than she thought it should six years ago and concluding that pasta and cheese should be withheld from him as a result. Not only is the person making the observation without the ability to assist directly, the very forces of time are arrayed against anyone who wants to smack a bowl of mac and cheese out of tiny Bryce Drummond's hands as he is now almost a legal adult.
Two very, very different situations.
(Please don't be inspired, anyone, to build a time machine to grab mac and cheese from the Drummond children, we have no idea what terrible consequences may result).
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I don't watch cooking shows of any type. All it does is make me hungry for stuff that's usually way out of my calorie comfort zone, I don't have the ingredients for it in the house, or I eat whatever *is* around in a sad attempt to compensate for the deliciousness I just saw. "Yeah, I don't have the ingredients to make that double layer cappucino butter frosted mouse cake, so how about a bowl of Froot Loops, instead?" #sadness
I'm a terrible window shopper, too. If I can't buy/have it, I don't wanna know about it.
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snickerscharlie wrote: »I don't watch cooking shows of any type. All it does is make me hungry for stuff that's usually way out of my calorie comfort zone, I don't have the ingredients for it in the house, or I eat whatever *is* around in a sad attempt to compensate for the deliciousness I just saw. "Yeah, I don't have the ingredients to make that double layer cappucino butter frosted mouse cake, so how about a bowl of Froot Loops, instead?" #sadness
I'm a terrible window shopper, too. If I can't buy/have it, I don't wanna know about it.
I would say it's smart not to mentally entertain things a person can't/shouldn't have.5 -
This thread has been highly entertaining - thank you all for your humorous and interesting contributions!
When this show first came out I figured it was Food Network's replacement for Paula Deen. I could be wrong but it seemed to start shortly after the Paula Deen scandal. And anyone who watched her knew that everything she cooked was bathed in butter!1 -
I guess I am sort of alone in finding her show somewhat boring. She never seems to fix anything that I don't already know, could not figure out on my own, or have no interest in preparing.
I think it's boring too, but I'm not that into straight cooking shows. The only cooking show I currently watch is Top Chef.4 -
janejellyroll wrote: »
[...]@suziecue25 I haven't watched The Pioneer Woman. But I do watch other shows with "heavy" cooking. And never make those recipes. I just like watching cooking shows lol.
Honestly I still wonder what you said that had people fly off the handle. If I saw a parent smoking inside their car with a kid inside I'll think something about it. How would that be smoke shaming the kid, I don't know.
Anyway MFP is very PC and not the place to vent about real (or fake TV) life. (although I still don't see what you said that was fat shaming)
The situation here was someone thinking that a child's face looked bigger than she thought it should six years ago and concluding that pasta and cheese should be withheld from him as a result. Not only is the person making the observation without the ability to assist directly, the very forces of time are arrayed against anyone who wants to smack a bowl of mac and cheese out of tiny Bryce Drummond's hands as he is now almost a legal adult.
[...]
OK. I can understand that. Yeah makes sense.2 -
Chef_Barbell wrote: »quiksylver296 wrote: »I guess I am sort of alone in finding her show somewhat boring. She never seems to fix anything that I don't already know, could not figure out on my own, or have no interest in preparing.
Should I confess that although I have read this entire thread, I have no idea who she is, her blog, or her show?
:laugh:
Nor will it affect your weight or your happiness in any way.
I posted on the first page. I really thought it was gonna be like the Caveman Diet or some new thing we would get to talk about. You know, duck fat, bone broth and the like.
Alas, just another eye candy TV food-porn show.
Not that there's anything wrong with that.
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snickerscharlie wrote: »I don't watch cooking shows of any type. All it does is make me hungry for stuff that's usually way out of my calorie comfort zone, I don't have the ingredients for it in the house, or I eat whatever *is* around in a sad attempt to compensate for the deliciousness I just saw. "Yeah, I don't have the ingredients to make that double layer cappucino butter frosted mouse cake, so how about a bowl of Froot Loops, instead?" #sadness
I'm a terrible window shopper, too. If I can't buy/have it, I don't wanna know about it.
I don't even eat meat but I watch Chef John from FoodWishes.com on YouTube. He says himself people watch him for the puns rather than the cooking.
And then The Great British Bake Off... Mel and Sue were gold.
I guess I like cooking/comedy shows actually.
Now subbing Froot Loops for Capuccino Mousse Cake? That's an intriguing idea🤔4 -
I personally have a guilty pleasure of watching that Great British Baking Show on Netflix that's filmed in England in a tent with a bunch of amateaur bakers vying for some trophy and having to spend their whole summer being challenged to make ridiculous amounts of baked goodies - some of which look pretty professional.
It's as close to eating cake that I really get anymore.7 -
snickerscharlie wrote: »I don't watch cooking shows of any type. All it does is make me hungry for stuff that's usually way out of my calorie comfort zone, I don't have the ingredients for it in the house, or I eat whatever *is* around in a sad attempt to compensate for the deliciousness I just saw. "Yeah, I don't have the ingredients to make that double layer cappucino butter frosted mouse cake, so how about a bowl of Froot Loops, instead?" #sadness
I'm a terrible window shopper, too. If I can't buy/have it, I don't wanna know about it.
I don't even eat meat but I watch Chef John from FoodWishes.com on YouTube. He says himself people watch him for the puns rather than the cooking.
And then The Great British Bake Off... Mel and Sue were gold.
I guess I like cooking/comedy shows actually.
Now subbing Froot Loops for Capuccino Mousse Cake? That's an intriguing idea🤔
ha ha. Great minds think alike. We cross-posted the same thing. I loved Mel and Sue.1 -
SuzySunshine99 wrote: »I do have to say that this show annoys the CRAP out of me. “Let’s make a special lunch for the men, who are working hard out in the field.” Is it 1950? I’d let them make their own damn lunch. Maybe she should grab a pitchfork and help out in the field, too.
Exactly - that is why I chose not to watch that show. Not because the food was unhealthy or because I thought her children were somehow an unhealthy weight (as if that was for me to judge). It's like a different version of Ina Garten's shows.3 -
@suziecue25 I haven't watched The Pioneer Woman. But I do watch other shows with "heavy" cooking. And never make those recipes. I just like watching cooking shows lol.
Honestly I still wonder what you said that had people fly off the handle. If I saw a parent smoking inside their car with a kid inside I'll think something about it. How would that be smoke shaming the kid, I don't know.
Anyway MFP is very PC and not the place to vent about real (or fake TV) life. (although I still don't see what you said that was fat shaming)
Smoking in the car with a child and feeding your child mac & cheese are similar in your mind?I guess I am sort of alone in finding her show somewhat boring. She never seems to fix anything that I don't already know, could not figure out on my own, or have no interest in preparing.
Agreed, I watched it a few times and it generally just seemed like typical comfort food to me, maybe with a twist, and I didn't find the lifestyle aspect of it interesting.
As far as the OP's concern, most perfectly healthy children go through periods of leanness and chubbiness as they grow, and preteen/teenage boys calorie needs can be insane. It's been a cliche for forever that teenagers can eat you out of house and home. A little mac & cheese is nothing to worry about, and certainly not the concern of someone on the outside looking in.3 -
cmriverside wrote: »I personally have a guilty pleasure of watching that Great British Baking Show on Netflix that's filmed in England in a tent with a bunch of amateaur bakers vying for some trophy and having to spend their whole summer being challenged to make ridiculous amounts of baked goodies - some of which look pretty professional.
It's as close to eating cake that I really get anymore.
I am addicted to that show, it's so much fun!3 -
L1zardQueen wrote: »L1zardQueen wrote: »MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Without, mostly, I believe, back in the day. Didn't have much refrigeration pre-REA in the sticks among the subsistence farmers, except the ice house, and that's too far from the cookstove to be handy. Then the habit persisted. Regular reheating is helpful. But I'm not expert - I was a towheaded tiny person in the 1950s.
Dunno about modern usage. I'm a veg.
Salt was the precursor to the ice for keeping foods safe to eat. Bacon was cured with salt.
So we're saying the salt content of bacon grease keeps it safe? I just can't wrap my head around the idea that grease with little bits of meat in it (even after straining) would be safe at room temp. No biggie though... don't plan on using it anyway
Google, “how is salami made”?
Not a chance!
Honestly it's just cured meat. Think about the hundreds of types of sausage that are stored at room temperature. Plus things like jerky.1 -
cmriverside wrote: »I personally have a guilty pleasure of watching that Great British Baking Show on Netflix that's filmed in England in a tent with a bunch of amateaur bakers vying for some trophy and having to spend their whole summer being challenged to make ridiculous amounts of baked goodies - some of which look pretty professional.
It's as close to eating cake that I really get anymore.
I am addicted to that show, it's so much fun!
8 -
This thread has been highly entertaining - thank you all for your humorous and interesting contributions!
When this show first came out I figured it was Food Network's replacement for Paula Deen. I could be wrong but it seemed to start shortly after the Paula Deen scandal. And anyone who watched her knew that everything she cooked was bathed in butter!
Are you talking about Paula Deen being racist or her just cooking with a ton of butter? I know Pioneer Woman got put on the air before news broke of Deen doing/saying various racist things. The Pioneer Woman show seemed like a reaction to the fact that Ree Drummond's blog was becoming increasingly more popular with one of Food Network's target demographics.4 -
L1zardQueen wrote: »L1zardQueen wrote: »MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Without, mostly, I believe, back in the day. Didn't have much refrigeration pre-REA in the sticks among the subsistence farmers, except the ice house, and that's too far from the cookstove to be handy. Then the habit persisted. Regular reheating is helpful. But I'm not expert - I was a towheaded tiny person in the 1950s.
Dunno about modern usage. I'm a veg.
Salt was the precursor to the ice for keeping foods safe to eat. Bacon was cured with salt.
So we're saying the salt content of bacon grease keeps it safe? I just can't wrap my head around the idea that grease with little bits of meat in it (even after straining) would be safe at room temp. No biggie though... don't plan on using it anyway
Google, “how is salami made”?
Not a chance!
Honestly it's just cured meat. Think about the hundreds of types of sausage that are stored at room temperature. Plus things like jerky.
I wasn't taking issue with salami, just the invitation to investigate how it's made. I know it's probably not pretty 0 -
TIL- Eating mac and cheese is equivalent to smoking with a kid in the car. MFP is always so entertaining. :laugh:5
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quiksylver296 wrote: »I guess I am sort of alone in finding her show somewhat boring. She never seems to fix anything that I don't already know, could not figure out on my own, or have no interest in preparing.
Should I confess that although I have read this entire thread, I have no idea who she is, her blog, or her show?
Never seen it either, but in my defense I'm Canadian
Only food show I watch is Nailed It on Netflix (and it is frikken hilarious). Otherwise, just not really into them.4 -
Tacklewasher wrote: »quiksylver296 wrote: »I guess I am sort of alone in finding her show somewhat boring. She never seems to fix anything that I don't already know, could not figure out on my own, or have no interest in preparing.
Should I confess that although I have read this entire thread, I have no idea who she is, her blog, or her show?
Never seen it either, but in my defense I'm Canadian
Only food show I watch is Nailed It on Netflix (and it is frikken hilarious). Otherwise, just not really into them.
That explains a lot.
1 -
quiksylver296 wrote: »I guess I am sort of alone in finding her show somewhat boring. She never seems to fix anything that I don't already know, could not figure out on my own, or have no interest in preparing.
Should I confess that although I have read this entire thread, I have no idea who she is, her blog, or her show?
Me too! On the other hand, I don't watch cooking shows because I also find them boring. Maybe because I am not interested in what they do (aka cooking).0 -
Tacklewasher wrote: »quiksylver296 wrote: »I guess I am sort of alone in finding her show somewhat boring. She never seems to fix anything that I don't already know, could not figure out on my own, or have no interest in preparing.
Should I confess that although I have read this entire thread, I have no idea who she is, her blog, or her show?
Never seen it either, but in my defense I'm Canadian
Only food show I watch is Nailed It on Netflix (and it is frikken hilarious). Otherwise, just not really into them.
That explains a lot.
You mean it explains why I'm so nice, witty and charming?????8 -
quiksylver296 wrote: »I guess I am sort of alone in finding her show somewhat boring. She never seems to fix anything that I don't already know, could not figure out on my own, or have no interest in preparing.
Should I confess that although I have read this entire thread, I have no idea who she is, her blog, or her show?
Me too! On the other hand, I don't watch cooking shows because I also find them boring. Maybe because I am not interested in what they do (aka cooking).
That makes sense. I don't watch HGTV because I'm not interested in home improvement.
My TV almost always stays on the Food Network or the Cooking Channel. I love learning new techniques and things.3 -
I guess I am sort of alone in finding her show somewhat boring. She never seems to fix anything that I don't already know, could not figure out on my own, or have no interest in preparing.
Same.
My contribution to the ongoing bacon grease conversation is that my mother always kept it in a coffee can in the refrigerator. She also kept the butter refrigerated. By preference. Because she liked eating it as cold slabs on top of everything. My grandmother kept butter out.0 -
janejellyroll wrote: »@suziecue25 I haven't watched The Pioneer Woman. But I do watch other shows with "heavy" cooking. And never make those recipes. I just like watching cooking shows lol.
Honestly I still wonder what you said that had people fly off the handle. If I saw a parent smoking inside their car with a kid inside I'll think something about it. How would that be smoke shaming the kid, I don't know.
Anyway MFP is very PC and not the place to vent about real (or fake TV) life. (although I still don't see what you said that was fat shaming)
Someone smoking in a closed car with a child is objectively harmful to the child. We have multiple studies over years confirming that second-hand smoke is dangerous for everyone, especially children. Someone witnessing this situation in real-time may be able to help.
The situation here was someone thinking that a child's face looked bigger than she thought it should six years ago and concluding that pasta and cheese should be withheld from him as a result. Not only is the person making the observation without the ability to assist directly, the very forces of time are arrayed against anyone who wants to smack a bowl of mac and cheese out of tiny Bryce Drummond's hands as he is now almost a legal adult.
Two very, very different situations.
(Please don't be inspired, anyone, to build a time machine to grab mac and cheese from the Drummond children, we have no idea what terrible consequences may result).
Oh dear.... I can see that after all you had no idea what I was talking about. It certainly is not my fault that this programme is in a time warp in UK.9 -
This thread has been highly entertaining - thank you all for your humorous and interesting contributions!
When this show first came out I figured it was Food Network's replacement for Paula Deen. I could be wrong but it seemed to start shortly after the Paula Deen scandal. And anyone who watched her knew that everything she cooked was bathed in butter!
Are you talking about Paula Deen being racist or her just cooking with a ton of butter? I know Pioneer Woman got put on the air before news broke of Deen doing/saying various racist things. The Pioneer Woman show seemed like a reaction to the fact that Ree Drummond's blog was becoming increasingly more popular with one of Food Network's target demographics.
Both. Like I said, I could be wrong on the timeline, which apparently I am. My main point was simply that Paula cooked fat-laden things prior to this show so it's not like it's anything new. I never knew about the blog, either, prior to this thread so thanks for the clarification.0 -
Tacklewasher wrote: »Tacklewasher wrote: »quiksylver296 wrote: »I guess I am sort of alone in finding her show somewhat boring. She never seems to fix anything that I don't already know, could not figure out on my own, or have no interest in preparing.
Should I confess that although I have read this entire thread, I have no idea who she is, her blog, or her show?
Never seen it either, but in my defense I'm Canadian
Only food show I watch is Nailed It on Netflix (and it is frikken hilarious). Otherwise, just not really into them.
That explains a lot.
You mean it explains why I'm so nice, witty and charming?????
Ditto. Fellow Canadian. <nods> Being nice is our national pastime.
3 -
L1zardQueen wrote: »L1zardQueen wrote: »MonkeyMel21 wrote: »cmriverside wrote: »collectingblues wrote: »Chef_Barbell wrote: »collectingblues wrote: »cmriverside wrote: »Ohhh....so many good little recipes when you type in lard macaroni and cheese.
https://centslessdeals.com/macaroni-cheese-secret-ingredient/
Now I want some. With bacon. Maybe a side of hot dog.
I'm 140 pounds, 5'7".
Is that okay to eat???????
You know what’s awesome? When you sautée the bacon first, and use the rendered fat for the roux for the cheese sauce.
I've done this.... sooo good!!!
I tried it on a whim the night I realized I was out of butter, but already had the other ingredients ready to go with no backup meal plan. I figured it couldn't do any harm, since fat is fat, and OMG it was fantastic.
I admit to using rendered bacon fat for just about anything that calls for butter...much more flavor.
I keep a jar of bacon fat next to the stove at all times. We use it very often.
Here's a li'l ol' lady reminiscence for you young'uns:
Loooong before the "obesity crisis", when I was a child (1950s), it was pretty standard for kitchen cannister sets - y'know, the ones that say "flour" "sugar" "salt" etc., on them, for storing staples - to include a cannister that said "grease". It would normally have a strainer inner lid. The idea was that you'd pour your rendered meat-fat into it through the strainer to strain out the chunky stuff, then you'd have a nice supply of cooking-grease right handy to use in other cooking.
Like I said, standard/common thing.
You can still buy individual jars/cannisters like this.
Forgive me for asking what's probably a dumb question, but I often hear about people saving & reusing cooking grease... is this with or without refrigeration?
Without, mostly, I believe, back in the day. Didn't have much refrigeration pre-REA in the sticks among the subsistence farmers, except the ice house, and that's too far from the cookstove to be handy. Then the habit persisted. Regular reheating is helpful. But I'm not expert - I was a towheaded tiny person in the 1950s.
Dunno about modern usage. I'm a veg.
Salt was the precursor to the ice for keeping foods safe to eat. Bacon was cured with salt.
So we're saying the salt content of bacon grease keeps it safe? I just can't wrap my head around the idea that grease with little bits of meat in it (even after straining) would be safe at room temp. No biggie though... don't plan on using it anyway
Google, “how is salami made”?
Not a chance!
Honestly it's just cured meat. Think about the hundreds of types of sausage that are stored at room temperature. Plus things like jerky.
I wasn't taking issue with salami, just the invitation to investigate how it's made. I know it's probably not pretty
It is rotted beef cooked in its own bacteria. Fermented.0
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