tag:blogger.com,1999:blog-1134384403689315687.post8831986263186837596..comments2024-02-26T02:53:40.061-05:00Comments on Food Network Musings: I Love, Worship And Respect Ina, But I’m Not Sure I’m On Board This WeekSuehttp://www.blogger.com/profile/02284023935180677683noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-1134384403689315687.post-89245753184341679072008-11-22T16:33:00.000-05:002008-11-22T16:33:00.000-05:00Hi Em,I may have suggested pomegranate juice with ...Hi Em,<BR/>I may have suggested pomegranate juice with champagne or Prosecco. Don’t make me look.<BR/><BR/>I think any guest of Ina’s would be expecting, at the very least, something homemade. Good point, Em, what if everyone brought a nasty mincemeat pie.<BR/><BR/>I’m glad you agree about the gravy.<BR/><BR/>Hi Nikki,<BR/>Ina always makes stuff look easy, but practically cooking the entire meal ahead of time for THANKSGIVING is a letdown, not to mention that she didn’t even bother with dessert. We want to see her be superhuman and come out with a great meal.<BR/> <BR/>Some things are great to do in advance. But the turkey, mashed potatoes and gravy, at the very least, I like to serve freshly made. <BR/><BR/>Your dressing/stuffing distinction is so Southern. We Northerners customarily only use the word dressing to refer to what goes on a salad. I call mine stuffing and I do put mine in the bird.<BR/><BR/>We gotta agree to disagree about the gravy. <BR/><BR/>Anon, <BR/>We do love our Ina, don't we? And we don't want to have to get used to any changes. But I don't think we would have minded GOOD changes. But these new shows do seem a bit elementary. Maybe she's working up to some really great shows. I'm going to hope so anyway.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-81751238746183073932008-11-20T12:43:00.000-05:002008-11-20T12:43:00.000-05:00Hi:I would like to respond to Nikki's comment. Th...Hi:<BR/><BR/><BR/>I would like to respond to Nikki's comment. The reason we are all complaining about missing the old Ina is that the show's format has changed and we don't like it! The music is different, Ina now takes viewer questions which are totally BS and she has dumbed down her show. She used to be about elegance and style and now her focus seems to be on making something fast so she can get out of the kitchen. If you are an Ina fan from the beginning then you should have noticed the difference.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-67368748069983479262008-11-20T06:57:00.000-05:002008-11-20T06:57:00.000-05:00But you see....that's Ina's thing. She alw...But you see....that's Ina's thing. She always makes stuff prior to & then whips it out like "A-ha!" & is so relaxed & rested so she can actually enjoy her guests. That's what she's getting it by prepping early. She ALWAYS does this. This is nothing new. Why is everyone upset about her not being "the old Ina"? I don't get it. 'Splain me, please, Lucy.<BR/><BR/>I agree with making things in advance. After cooking for Thanksgiving every year for 56 years, a little prep so you can actually sit down in the easy chair & enjoy a quarter or two of football is awesome. <BR/><BR/>I'm doing a turkey breast this year. I'm deboning a whole turkey, too, but I'm more interested in the turkey breast bc I've never done one. #2: it's not called stuffing if it's not inside the bird (or inside of something other than the baking dish). It's called <I>dressing</I> at that point. I feel the same way about this terminology as you do about her saying "breadcrumbs" when <B>clearly</B> they were not.<BR/><BR/>Oh & about the gravy? I think it's ok to use drippings from somewhere else. I mean, we've already been cheated out of our drumsticks & thighs. Pilfered Chicken drippings won't make much of a difference.Nikki @ NikSnackshttps://www.blogger.com/profile/09756950048513201740noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-13053923853780009402008-11-20T02:03:00.000-05:002008-11-20T02:03:00.000-05:00Ah, yes, cocktails indeed. That's a great idea. ...Ah, yes, cocktails indeed. That's a great idea. <BR/>Did you post a recipe last year? <BR/><BR/>My brain is fried today.<BR/><BR/>If I went to Ina's for Thanksgiving, I would be expecting a buffet of desserts that she made herself. I don't know if I like the pie idea. What if everyone brought the same pie? I like the idea of a pie bake-off on Thanksgiving though.<BR/><BR/>I think turkey gravy should be made with turkey drippings. <BR/><BR/><I>Making gravy is the bellweather of an accomplished cook....</I> <BR/>Love that.Emilyhttps://www.blogger.com/profile/17204776831565649927noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-88793111975901572482008-11-20T00:29:00.000-05:002008-11-20T00:29:00.000-05:00Anon,I don’t get the bread crumb thing at all. You...Anon,<BR/>I don’t get the bread crumb thing at all. <BR/><BR/>You know, rutagbagas can also be called a Swedish turnips, maybe that’s what she was thinking. <BR/><BR/>I still love her too.<BR/><BR/>Now Tracy,<BR/>I said it MAY be the bellwether of a good cook. I just hope I never have a jello showdown…I knew I was the only person left in the world that still stuffed a turkey. <BR/><BR/>Wow!!! $22, THAT is a good deal.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-22406532063279568802008-11-20T00:02:00.000-05:002008-11-20T00:02:00.000-05:00If making gravy is the bellweather of an accomplis...If making gravy is the bellweather of an accomplished cook, then I need to end my food blog today! I suck at gravy!<BR/><BR/>And I've had Thanksgivings with a turkey breast -- I hate it because I prefer the dark meat! But I like the dressing cooked in a separate casserole -- I've read too many stories about bacteria in stuffing.<BR/><BR/>I was at BJs tonight and they had all of her cookbooks for $22 each -- I had to restrain myself from getting them!<BR/><BR/>I still love Ina.Tracyhttps://www.blogger.com/profile/04465184138365516108noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-47249560453512792432008-11-19T10:49:00.000-05:002008-11-19T10:49:00.000-05:00Hi Sue!I, too, listened to Ina refer to "bread cru...Hi Sue!<BR/>I, too, listened to Ina refer to "bread crumbs" when I was looking at her large "cubes" of bread. I had it tivoed so I even listened to it twice. Of course then she said it several times, lol. Last week I was yelling at her because she was calling rutabaga "turnips". I am a rutabaga lover. Oh well, I still love her and wouldn't miss her show.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-37538512618016896062008-11-19T01:39:00.000-05:002008-11-19T01:39:00.000-05:00Wow! My commenters mostly seem quite unhappy with ...Wow! My commenters mostly seem quite unhappy with Ina. I guess we should have taken the new subtitle "Back to Basics" more seriously.<BR/><BR/>Hi S,<BR/>Yes, I remember. You are so right. I always wanted to be at her table to share in the splendid food (and company). <BR/><BR/>The video questions are pointless and unnecessary. <BR/><BR/>Hi DC,<BR/>Stepford Ina. That's funny. Obviously, someone decided that this group of shows was going to feature dumbed-down recipes. And it certainly seems as it she's not pleasing her stalwart fans. <BR/><BR/>The old music WAS Ina, I agree. <BR/><BR/>Hey Shortie,<BR/>Isn't the whole turkey kind of the thing? Let's face it, it's not always the best thing on the table, but it is the starting point.<BR/><BR/>The best thing about hosting Thanksgiving is that you can serve absolutely anything you want. The longer you have it, though, you'll find that you never subtract dishes. You just keep adding to them, because you don't want to take away someone's favorite.<BR/><BR/>Hi Marty,<BR/>Maybe this is an off-season for the Contessa. Maybe someone from on high said, keep it simple. Maybe she spent all summer in Paris and didn't get back in time to plan complicated recipes. <BR/><BR/>I went back and looked at the gravy recipe after what you said. You're right!!! But remember SHE made it with real drippings. It would be a fabulous recipe when made with the turkey drippings. And the addition of brandy is genius. But the recipe as written IS just thickened chicken stock.<BR/><BR/>Lidia is a class act all the way. Even her simplest recipes don't feel full of shortcuts. <BR/><BR/>Cynthia,<BR/>Beautifully said! I have to remember that the next time I'm disappointed by a loved one. <BR/><BR/>Adam, Love ya!!!!Mwwwwaaahhhh!<BR/><BR/>I guess she felt that if she did everything the day before, she could really enjoy her company...<BR/><BR/>That is a really good point about the pies. Or have people bring anything home-baked. Actually, I still hate that idea. Let's be honest, noone's would be as good as Ina's, so what's the point?<BR/><BR/>Grace,<BR/>You bring up lots of good examples of Ina's previous cooking adventures.<BR/><BR/>I am awestruck by the thought of you having 41 people. That is completely amazing! That is so lovely that yours is the go-to house for T-Day. How the heck do you have time to be watching Ina, when you're about to have more than 3 dozen people over for Thanksgiving?!! I'd love to hear how it went.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-83815012843811177402008-11-19T00:47:00.000-05:002008-11-19T00:47:00.000-05:00Sadly, I am going to have to agree with everyone w...Sadly, I am going to have to agree with everyone who indicates a certain wistfulness for the Ina of yore who "whipped up" pavlova for a birthday cruise or packed pasta salads into individual takeout cartons for afternoon parties on the beach... I loved watching her take on intensive culinary projects and just calmly taking her viewers start to finish through them... our own Thanksgiving has grown to obscene proportions with our own kids, their friends, their friends' friends, a few beloveds, and this year a handful of not-sure-where-they-came-froms... we'll be 41 around the tables, but dammit, it's SUPPOSED to be a feast with way too much food (everyone pitches in, but we manage to make buckets of madeira spiked real turkey gravy with roasted vegetables smooshed right in... yum!) and great wine and enough leftovers for all kinds of good-to-go boxes. I'm not interested in ways to shortcut what was essentially a very low key potluck after all... come on, Ina. We want you back!SayGracehttps://www.blogger.com/profile/13135241114675088054noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-3371092099835190742008-11-18T21:10:00.000-05:002008-11-18T21:10:00.000-05:00I really thought your planning ahead for T-giving ...I really thought your planning ahead for T-giving post had some really great ideas. I have no idea how she can make everything the night before. Must be nice to have that time.<BR/><BR/>And the bringing a pie can be a good idea, just no store bought pies please. Store pumpkin is gross!Adamhttps://www.blogger.com/profile/08494977879326006105noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-77545356319401590772008-11-18T19:49:00.000-05:002008-11-18T19:49:00.000-05:00Ah, a measure of true love when your love (in this...Ah, a measure of true love when your love (in this case, Ina) makes you pause, and yet you remain faithful.Cynthiahttps://www.blogger.com/profile/01565340772467109199noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-43160515803927164672008-11-18T18:46:00.000-05:002008-11-18T18:46:00.000-05:00I am beginning to think I'm falling out of love wi...I am beginning to think I'm falling out of love with Ina. Sigh. I have been REALLY disappointed with her new format and the mundane recipes she's "demonstrating". And I felt the same way you did, Sue, when I saw this segment. Her gravy reminded me of a Rachael Ray "just thicken store bought chicken broth! Yum-o!" recipe. Ina fans don't watch her show for recipes for beginners. I have no problem with a roast turkey breast (it's only 6 people, after all) and I always make my dressing in separate casseroles (everyone's preference at my house). If she was hell-bent on showing us a simple, stress free menu, Ina should have pointed out that this menu was really quite simple to achieve without advocating all her mediocre shortcuts! Surely there's a place on FN for a program that targets more accomplished cooks, amid all shows for novices. I hope Ina reconsiders her format; I've already largely abandoned Food Network for Lidia Bastianich and Marianne Esposito on PBS for my food porn!Martyhttps://www.blogger.com/profile/16920430807387193534noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-77880746055766371962008-11-18T17:28:00.000-05:002008-11-18T17:28:00.000-05:00I know how you feel about that turkey breast thing...I know how you feel about that turkey breast thing. About three years ago, my mother decided to stop doing whole turkeys and just to breasts. I was devastated. Where was the wing? The bountiful drippings for gravy? The...um..er..pope's nose. She said she just couldn't handle a big heavy turkey anymore. The following year I had T-day at Dad's. Then I started doing it myself!The Short (dis)Order Cookhttps://www.blogger.com/profile/05510572788683143569noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-11640028940566893342008-11-18T16:33:00.000-05:002008-11-18T16:33:00.000-05:00I'm feeling a bit lukewarm about Ina's Thanksgivin...I'm feeling a bit lukewarm about Ina's Thanksgiving Back to Basics, and agreeing with Anon's comments about "cooking quickly" etc. It seems like this season has been dumbed down a bit. Someone has taken out Ina and replaced her with a Stepford Ina. And . . . hate to keep whining but - I still REALLY miss the original theme music.DebCarolhttps://www.blogger.com/profile/07346937643590111586noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-52101216917030994012008-11-18T15:03:00.000-05:002008-11-18T15:03:00.000-05:00Hi Sue:I've emailed you before about not liking In...Hi Sue:<BR/><BR/>I've emailed you before about not liking Ina's "back to basics". I watched Saturday's show in disbelief. Since when does Ina look for so many shortcuts? I absolutely hated this show. Why is the Food Network trying to give us another show about cooking quickly? Not all of us want a 30 minute meal. The best part used to be watching her make elegant food for her friends and wishing that you could be one of her friends! I miss that about her show. I especially don't like these video questions.<BR/>I continue to watch because I like her but at some point I'm going to stop because its just not the old Ina.<BR/><BR/>Thanks,<BR/>SAnonymousnoreply@blogger.com