Rocco had a very amiable chat with Rachael this morning. Maybe he just came off well next to RR, but he actually made some sense. After the obvious DWTS chat, he talked about how folks can be dissuaded from cooking by watching the experts. After they talk about bio-diverse this or organic that, they scare people away from the kitchen.*
That's probably why people DO buy RR's books, because they know there's nothing scary in them (although 587 versions of the same hamburger or meatloaf is pretty scary to me) and they won't be challenged to do anything new or different.
Rocco said another thing that made me more positively disposed towards him. He was talking about men cooking for women. He said lobster is very sexy (AND it's very well-priced now) and he suggested the gentleman pulling apart his date's lobster and dipping it in butter for her. He didn't go in to what happens next, but I'm guessing they're not doing the dishes immediately.
The other dish he proposed was risotto. He said that it's great for a woman to see a guy paying such close attention to one thing for 20 minutes. Wow, that WOULD be a turn-on. Even taking out the recycling - ALL the recycling - would do it for me.
Giada started her weekly stint on the Today Show this morning. (I'm guessing that's how they do it - she's does one week at a time.) They have gorgeous new pictures of her to introduce the segment. The camera lens would have to be cracked, to take a bad picture.
She showed us her top ten kitchen utensils. There were only one or two that I disagreed with and her top few were mine also.
Number one was a microplaner, although she prefers the larger holed one with a handle. I like the long skinny one. Parmesan comes out like snowflakes.
Number two was nylon-tipped tongs. She showed my exact ones. You can't scrape a hot grill pan with them, though, or they'll melt a bit on the ends...like mine.
Another good choice was a colander/scooper combination that makes it easy to grab stuff out of hot cooking water.
I disagree about the silpat, but Giada did make a good point about it being reusable and thus, perhaps, a more green choice than foil or parchment paper.
The porcelain measuring spoons are a bit precious for me. I only use stainless steel. I think they're more exact.
This is a good list for a cook with a new kitchen to set up. College types definitely don't need all these stuff, but the microplaner, tongs and scooper would be useful for the occasional cook.
* It is true that sometimes it's hard to know the right thing to do. My biggest question these days is whether to buy organic from half a world away or non-organic from a local farm. Don't say local organic. Obviously, that's the best choice, but it's not one that we're given most often. And I'm not even taking into account the huge price difference we're faced with.