Pioneer Woman
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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 -
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.
Look at my posts...I never said mac and cheese should be withheld from the child.1 -
L1zardQueen wrote: »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.
Yummmm!!1 -
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
Having made sausage at home and see pictures of it made industrially, it's not that exciting. Far less exciting than seeing a cow being butchered 1 -
L1zardQueen wrote: »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.
*hands over ears* I'm not listening! I'm not listening!
Whoops... *hand over eyes* I'm not reading! I'm not reading! 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).
Interesting. I don't watch them because I find them boring. In my case, it's partly because I am interested in cooking . . . so why waste time watching other people do it? (Such a slow way to learn anything new!)
<curmudgeon>
Modern life is weird to me: So much less of people doing things; so much more of people watching other people doing things. (Not much NEAT in that. )
But high-calorie foods caused the obesity crisis, even though the high-calorie foods always existed? The fact that cable TV deregulation happened in 1972, with channels/availability burgeoning after that; commercial internet got rolling in the 1980s; and electronic gaming was coming to vast popularity over that same time: Pure coincidence.
So, now we have this Pioneer Woman person, we're reading her blog on the internet, we're watching her TV show where she cooks rich foods . . . and what makes sense to some people is to criticize her for cooking rich foods, and possibly for over-feeding her (quite healthy-looking) children?
WTFlippieDip?!?!
Modern life is weird. Get off my lawn.
</curmudgeon>17 -
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).
Interesting. I don't watch them because I find them boring. In my case, it's partly because I am interested in cooking . . . so why waste time watching other people do it? (Such a slow way to learn anything new!)
<curmudgeon>
Modern life is weird to me: So much less of people doing things; so much more of people watching other people doing things. (Not much NEAT in that. )
But high-calorie foods caused the obesity crisis, even though the high-calorie foods always existed? The fact that cable TV deregulation happened in 1972, with channels/availability burgeoning after that; commercial internet got rolling in the 1980s; and electronic gaming was coming to vast popularity over that same time: Pure coincidence.
So, now we have this Pioneer Woman person, we're reading her blog on the internet, we're watching her TV show where she cooks rich foods . . . and what makes sense to some people is to criticize her for cooking rich foods, and possibly for over-feeding her (quite healthy-looking) children?
WTFlippieDip?!?!
Modern life is weird. Get off my lawn.
</curmudgeon>
I'm the opposite... I learn things by watching them and then doing them. I like to know the science behind techniques and things. The "why" factor is big for me.
To each their own.4 -
But high-calorie foods caused the obesity crisis, even though the high-calorie foods always existed? The fact that cable TV deregulation happened in 1972, with channels/availability burgeoning after that; commercial internet got rolling in the 1980s; and electronic gaming was coming to vast popularity over that same time: Pure coincidence.
So, now we have this Pioneer Woman person, we're reading her blog on the internet, we're watching her TV show where she cooks rich foods . . . and what makes sense to some people is to criticize her for cooking rich foods, and possibly for over-feeding her (quite healthy-looking) children?
WTFlippieDip?!?!
Modern life is weird. Get off my lawn.
</curmudgeon>
Also, I have DVDs of the old Julia Child shows, and she cooked high cal foods too, a lot of the time.7 -
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).
Interesting. I don't watch them because I find them boring. In my case, it's partly because I am interested in cooking . . . so why waste time watching other people do it? (Such a slow way to learn anything new!)
<curmudgeon>
Modern life is weird to me: So much less of people doing things; so much more of people watching other people doing things. (Not much NEAT in that. )
But high-calorie foods caused the obesity crisis, even though the high-calorie foods always existed? The fact that cable TV deregulation happened in 1972, with channels/availability burgeoning after that; commercial internet got rolling in the 1980s; and electronic gaming was coming to vast popularity over that same time: Pure coincidence.
So, now we have this Pioneer Woman person, we're reading her blog on the internet, we're watching her TV show where she cooks rich foods . . . and what makes sense to some people is to criticize her for cooking rich foods, and possibly for over-feeding her (quite healthy-looking) children?
WTFlippieDip?!?!
Modern life is weird. Get off my lawn.
</curmudgeon>
Julia Child's the French Chef debuted in 1963. James Beard (as in, the James Beard) hosted a cooking show in the 1940s. Both of those hosts a. were born before you were alive and b. died over a decade ago. James Beard's show was even live! I don't know that you can claim that with any of the popular food shows of the past 15-20 years. They also were both on public television.
I don't think claiming the existence of the genre is a consequence of modern life (where modern life is related to you being curmudgeonly) is especially accurate. This isn't about getting off your lawn because it is older than your lawn.
Never mind that cooking rich foods well predates television and eating rich foods isn't "unhealthy"...
---
This of course doesn't even touch the fact that watching people cook isn't somehow divorced from cooking. I know that I personally don't have the money, hunger, and fridge/pantry space to cook everything that I watch on say, the Great British Baking Show, die Küchenschlacht (a German cooking show), or schmeckt perfekt (an Austrian cooking show). That doesn't, however, mean that I haven't cooked things on those shows before watching them (say a dobos torte that they had to cook as one of the challenges on British Baking - I make that once or twice a year and have for the past 10 or so years), don't get inspiration from those shows to make something related, or don't go find the same or a similar recipe.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).
Interesting. I don't watch them because I find them boring. In my case, it's partly because I am interested in cooking . . . so why waste time watching other people do it? (Such a slow way to learn anything new!)
<curmudgeon>
Modern life is weird to me: So much less of people doing things; so much more of people watching other people doing things. (Not much NEAT in that. )
But high-calorie foods caused the obesity crisis, even though the high-calorie foods always existed? The fact that cable TV deregulation happened in 1972, with channels/availability burgeoning after that; commercial internet got rolling in the 1980s; and electronic gaming was coming to vast popularity over that same time: Pure coincidence.
So, now we have this Pioneer Woman person, we're reading her blog on the internet, we're watching her TV show where she cooks rich foods . . . and what makes sense to some people is to criticize her for cooking rich foods, and possibly for over-feeding her (quite healthy-looking) children?
WTFlippieDip?!?!
Modern life is weird. Get off my lawn.
</curmudgeon>
Julia Child's the French Chef debuted in 1963. James Beard (as in, the James Beard) hosted a cooking show in the 1940s. Both of those hosts a. were born before you were alive and b. died over a decade ago. James Beard's show was even live! I don't know that you can claim that with any of the popular food shows of the past 15-20 years. They also were both on public television.
I don't think claiming the existence of the genre is a consequence of modern life (where modern life is related to you being curmudgeonly) is especially accurate. This isn't about getting off your lawn because it is older than your lawn.
Never mind that cooking rich foods well predates television and eating rich foods isn't "unhealthy"...
---
This of course doesn't even touch the fact that watching people cook isn't somehow divorced from cooking. I know that I personally don't have the money, hunger, and fridge/pantry space to cook everything that I watch on say, the Great British Baking Show, die Küchenschlacht (a German cooking show), or schmeckt perfekt (an Austrian cooking show). That doesn't, however, mean that I haven't cooked things on those shows before watching them (say a dobos torte that they had to cook as one of the challenges on British Baking - I make that once or twice a year and have for the past 10 or so years), don't get inspiration from those shows to make something related, or don't go find the same or a similar recipe.
I guess I didn't make my point particularly clear, as I think you've misunderstood it.
Yes, there were cooking shows in my childhood, and people watched them. But now there are whole channels of them, and fewer people (% of population) actually cooking from scratch, something that pretty darned close to every family used to do for nearly every meal.
What's striking to me (one among many things) is the extent to which adults, for entertainment, now watch other people doing things that, in my youth, they did themselves, or at least they're watching something relatively more than doing something, comparatively. "Watching" (or close variants like internetting or gaming) are common hobbies. I've literally asked people what their hobbies are, and been told "watching TV shows". The first time I heard it, I thought that was from Mars, which is pretty much how it would've been received if someone had said it in 1965 or thereabouts.
It's fairly common for people I know to cook very little (prepared foods, fast foods, etc.) but watch cooking shows a good lot. There were dances for adults in my youth, quite common (even out in my rural area, square dancing on Saturday night and that sort of thing); now more people watch "So You Think You Can Dance" and its kin. Young adults may dance some at clubs, but that's about it, as a common thing for people to do. Adults used to play more sports, now they watch many channels of them. There were bowling alleys and roller skating rinks, among other things, quite common: Now rare, compared to the 1960s. Quite a few people played some actual musical instrument (not necessarily well), rather than just listening to others play them professionally. Sewing, knitting, needlework, gardening, carpentry: More common then. Doing stuff.
That's what's weird: So much more watching, so much less doing.
That lawn. 16
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