Serious Eats - seriouseats.com

Dear God, this woman must be stopped. I caught a bit of Paula's Party this weekend, where she made the atrocity known as the "Big Mike Burger." It has two patties, one of which is referred to as a "butter burger." After I saw her make that patty, my arteries impelled me to change the channel. FWIW, here's the recipe.

I think it would have turned out better if she used vegetable shortening and Miracle Whip in place of butter and mayo.

Arguably, this is the healthiest recipe in the Paula Deen is Trying to Kill Us series

I'd wear that t-shirt.

" a dish that you're not embarrassed to show up with" - ummm, right...

Watch it and pay attention at around 49 - 52 seconds - she makes this weird look with her face like she'sgoing to be sick! Then as she's spooning the viscous, sticky glob into a bowl, it seems she's having a hard time trying to find words to describe the slop. 2-funny!

here is a Paula Deen t-shirt:

http://www.cafepress.com/cp/customize/product.aspx?clear=true&number=%20269695768

I agree on all counts. I also agree about the pioneer woman, who in my opinion is making a Paula Deen/Sandra Lee combo of food faux pas that just fall short on my scale of taste and skill. Don't get me wrong, I think Ree is a great blog writer and storyteller but her food (except for that cinnamon rolls dough recipe which I got from her blog and adapted my way) makes me screech at the monitor. The same way I yell when SLop is cooking on tv. Anything covered in butter, my big toe, my left shoe, is going to taste better and good. Covering things in butter is not building flavor. Anyone who cooks knows this.
Interestingly enough I agree to disgaree, since I am a long time food snob and not everyone is going to understand my approach to food or "get" my point.

I did the dough verbatim. Then I made the filling with brown sugar instead of regular sugar. The dough made for me near 70 big buns. My filling recipe has been scaled in case you decide to scale the recipe back.
My Filling per 12-
8 ounces (approx 1 cup packed) brown sugar
1 TBSP good cinnamon
Pinch salt
1 1/2 TBSP unsalted butter melted
Multiply this by 4 or 5 for the whole recipe of dough and make sure you have 6 or 7 cake pans or big half sheets for the second rising. (I cut mine to 1.5 inches and made them BIG buns)
The dough itself I assume is a inherited recipe since inherently it is an overnight fridge riser. It was very forgiving.

The icing I did cream cheese style and not with the coffee extract. Some cream cheese and vanilla and wee bit of milk. They were a hit and for that alone I have respect for Ree.
My icing enough for the whole recipe of dough
11 1/2 ounces cream cheese softened and whipped then add in
1/2 cup milk
2 tsps vanilla
1/4 cup melted butter (cooled)
pinch of salt
1 bag of powdered sugar (sift it it will look better) about 7 cups total
Keep the milk handy to thin as you might like it pourable, not too runny but drizzle consistancy. Use your judgement
some people like to spread this on, I like to drizzle like Ree did

I am often snobby with food, my mother says my whole life. Examples I never took a liking to tang but wanted orange juice and the pulp had to be strained out. So no one should be offended since it is my opinion and I agree to say hey that is what it is. Speaking of orange a little splash of orange juice or oil in the icing would be good too.
Let me know how it goes.

I think I just threw up a little.

"And you won't be embarrassed to bring this to a gathering" ARE YOU KIDDING ME?!?!?!?!

In that case, ultraviolet79, you should move to one of the neighborhoods in North Carolina near one of Smithfield's pork operations. The smell of the huge, pink waste ponds is to die for, and the workers are treated so well. Mmmm, mmm. Life-threatening pollution and worker cruelty, a tasty recipe indeed!

I have always wondered how the likes of her, Emeril, Batali, and all the other 'big chefs' are still breathing! They have to be on blood pressure and cholesterol medication. There's no way Paula can cook and eat like this without her numbers flying off the chart!

Hey, hey, hey don't bring the Barefoot Contessa into this.

Hey. Dont diss real butter till you try it. :) and for what it's worth... Some people eat more butter than you care to imagine all their lives and NEVER have issues. It's a fact.

There's creme fraiche at my local Von's and of course they have it at Trader Joe's.

I can't watch her anymore(or any of them)...foodtv has made her into an exaggeration of herself with the continual y'all's. And I am embarrassed for her on paulas party...the only thing missing is a clown suit!

I especially enjoy her audience's reaction as she brings out the inevitable pound of butter for the dish of the day "Yeahhh!!!! Another pound of butter!!!!! Yeahhhh!!!! A quart of heavy cream!!!!!"

I love Paula.. don't love her recipes, but I love Paula. Wait, I take it back, I do like some of her dessert recipes. I leave the high calories and 'bad' fat out of my everyday meals and save it for desserts. But even if I didn't like a single one of her recipes, she's just too damn fun lol

Do some of you people just watch these shows because you've run out of everyday things in your lives to "crab" about. I agree with "turn the channel" I'm a Paula fan, no I don't fix everything she creates. She is pure entertainment though. And.... which one of you are such a perfect specimen of human figure that you feel the need to even comment on the physical features of another human being? Your jealous the women is successful while seeming to enjoy life. Get over it. Cook her recipes or don't. Watch her show, or don't. Get your own life, you might be happier.

Hey, yall....Wah not jest load up yer hypodermic and shoot this into yer arteries dye-rect? Or bettah yet, jest apply it righ to yall's rear ends cause thats where it's all gonna end up.....

My favorite Paula Dean quote and she uses it often as she presents her potato soup riddled with cream and festooned with bacon crumbles and shredded cheddar cheese and winks, "Today's not a day for cutting back!"

Hot I understand this concept. It is better to watch the fat being delivered from the granny looking, sing songy southern lady then the fake breasted, chatty cathy, sacchrine Sandie SLOP Lee. Your granny is supposed to give you things that taste good but are bad for you.
I love train wreck cooking shows it is like watching roller derby. You feel compelled to yell out OH NO, Thats got to hurt, OH MAN!
Food is a spectator sport now. Paula is fun to watch. It is all about delivery. She delivers more calories in a short time and giggles right through it.

Do y'all renmember the Two Fat Ladies? Somehow when they added butter and fat to everything it wasn't so offensive. I guess the English accent had a good deal to do with it, huh?

I love both Paula and Ree! But what do I know? I'm just an Okie who loves to cook, read, and watch interesting recipes from interesting personalities. ; )

Seriously though, have any of you made Ree's olive bread? It's just about one of the tastiest things to touch my lips... Butter, cheese, and olives. Yum!

I'm new here, and don't know Pioneer Woman. I am intrigued. If she is cooking up this stuff for people who are not living a corporate, reticent life style and are physically active for 8+ hours a day, then she may be doing a good thing. You need carbs and fat to run on if you truly do the daily physical labor that our grandparents and great grandparents did. My grandfather would have collapsed on a South Beach diet while he walked to the coal mines! However, if the title of Paula's show was something like "Cooking for Your Cowboy" I wouldn't have the same problem. She's presenting this fare as a daily routine to the average American family!

Check that: Clarissa and Jennifer rode up to every venue in a motorcylce with a sidecar. The white van showed up later with their provisions in it later. Sorry - senior moment!!!

I have not made Ree's olive bread, why you ask? From Ree's Blog quote "The Cast of Characters: French bread, green olives, black olives, green onions, butter, real (not low-fat or fat-free) mayonnaise, and Monterey Jack Cheese." That is why! It is a Paula Deen recipe. Sitck a buttah, mayo, cheese....comprende. All recipe deal breakers for me.

Now I lived in rural NC, and I was not near anything that resembled a good grocery store other than the freaking piggly wiggly. I managed to get good ingredients. How did I manage that? Survey says, I got in the car and drove (sometimes for over an hour) to them. Some I ordered by phone or catalog and some kind people (bless you) shipped to me. I do not accept that she cannot get good ingredients. I will not accept that as an excuse. In the early 90's there was not an "internet" and I got them in Cow Patch North Cackilacky.
The piggly wiggly had three kinds of cheese grated kraft, yeller and owrenge.
Giada doesn't appeal to what I would cook because like her I am italian and I cook those things all the time. I am the everyday italian. Everyday I am "italian".

Paula Deen???? I don't get it!!! Her incessant cackling, sticking her tongue into chocolate fountains, and please, stop with the y'alling.
The worst thing?... her recipes. Soooo bad.
She's Food Network's performing monkey and... they love her. Apparentley, so does the audience. Yeesh.
You can fool some of the people some of the time...but Paula Deen fools all of the people all of the time.

Paul Deen, please, just go away....and take Guy Fieri with you.

No wonder she's a tubber! Dean, and many people who eat her fat-laden recipes, is at risk wind up having a massive coronary. The Fred Sanford variety, chest-clutching et al, "Elizabeth, I comin' to meet you darlin'. I ate a deep fried butter ball and deep fried mac and cheese!"