Michigander’s Profile
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Butterball HELP!
Personally, I would not brine a Butterball. Butterball turkeys have already been injected with a brine solution to keep them moist while baking. Additional brining may make the turkey too salty, or it will be a big waste of time - the turkey muscle has probably already taken up all the salt it can.
Brining works for an organic, free-range turkey. They tend to be tougher and gamier than a Butterball (or Honeysuckle White, or Riverside, or ...) and need some help in the flavor and tenderness department.
As far as cooking the turkey, relax. Just follow the directions on the wrapper and use an instant read thermometer to check for doneness (do not rely on the pop-up thermometer in the turkey). Forget about all the 'tips' people make for now. Butterball has been making turkeys for years and have spent millions of dollars and have cooked millions of turkeys to make sure their turkeys are foolproof and great tasting for us every-day cooks. After you have cooked several turkeys, then you can start experimenting with flavors and other techniques.
Congratulations on your first turkey!!! Dinner will be great, your turkey will be wonderful, and the most important part of the day is enjoying time together with family and friends.
3 course all American Meal
I would go with a variety of backyard-grilled hamburgers made with USDA prime meat, fresh salmon burgers, and any other regional variation you can think of. If your friends are very wealthy, they will enjoy the simplicity of top quality ingredients. If your friends are professionals or working class folks, they will be blown away at the quality of meat available here to even modest folks.
I have worked and grocery shopped 'across the pond' and believe me, the typical grocery store there is not even close to what we have here, especially when it comes to the quality of the meat department. I have always believed that you cannot truely appreciate what we have here in America until you have traveled abroad - including France, UK, Netherlands, Spain, and Germany!
Funny Kitchen Disaster Stories
I was hosting Easter dinner. When I went to do the first basting of the ham, I noticed it looked really shiny. I didn't realize the ham was double wrapped in plastic and I didn't remove the second layer and it melted to the ham! I ran to the grocery store and bought another ham. My nephew, 6 at the time, thought that was so funny that whenever I am hosting a holiday (he is now 13), he calls me early in the morning and asks if I remembered to remove the wrapper!
It took 7 years but my sister had a mishap to rival mine. Last year at Thanksgiving, she wrapped extra stuffing a little too tightly in aluminum foil and put it in the oven with the turkey. Pressure built up in the foil and it burst. Blew the oven door open and stuffing was everywhere, on her cabinets, floor, etc. Our dear nephew calls her now, too!
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What are you enjoying from your garden right now?
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Recent Comments | Response to Comments
Who the heck is Sandra Lee?
I don't understand the flack that Sandra Lee gets. Her target audience is not the hard-core 'all-organic, lets grow only our own food, raise and slaugter our own meat, eat only our homemade breads (or buy a $10 loaf) hold hands, and sing "Kumbai-ya" crowd. Her target audience is the nine-to-five, hectic-scheduled, living on a tight budget crowd. Instead of recommending people buy five different spice jars at $4.00 a pop, she recommends buying a $1.50 blended spice packet that contains all five ingredients. She will use a store bought cake or canned soup. Paula Deen, and yes, even Ina Garten and Giada use them and they are heros. Sandra uses them and she is the anti-christ. Personally, I think that the Sandra-bashers are intimidated by her because she is an attractive, successful, thin and fit woman rather than seeing her for what she is trying to do, help middle-class, hardworking people put dinner on the table.
Butterball HELP!
Personally, I would not brine a Butterball. Butterball turkeys have already been injected with a brine solution to keep them moist while baking. Additional brining may make the turkey too salty, or it will be a big waste of time - the turkey muscle has probably already taken up all the salt it can.
Brining works for an organic, free-range turkey. They tend to be tougher and gamier than a Butterball (or Honeysuckle White, or Riverside, or ...) and need some help in the flavor and tenderness department.
As far as cooking the turkey, relax. Just follow the directions on the wrapper and use an instant read thermometer to check for doneness (do not rely on the pop-up thermometer in the turkey). Forget about all the 'tips' people make for now. Butterball has been making turkeys for years and have spent millions of dollars and have cooked millions of turkeys to make sure their turkeys are foolproof and great tasting for us every-day cooks. After you have cooked several turkeys, then you can start experimenting with flavors and other techniques.
Congratulations on your first turkey!!! Dinner will be great, your turkey will be wonderful, and the most important part of the day is enjoying time together with family and friends.
3 course all American Meal
I would go with a variety of backyard-grilled hamburgers made with USDA prime meat, fresh salmon burgers, and any other regional variation you can think of. If your friends are very wealthy, they will enjoy the simplicity of top quality ingredients. If your friends are professionals or working class folks, they will be blown away at the quality of meat available here to even modest folks.
I have worked and grocery shopped 'across the pond' and believe me, the typical grocery store there is not even close to what we have here, especially when it comes to the quality of the meat department. I have always believed that you cannot truely appreciate what we have here in America until you have traveled abroad - including France, UK, Netherlands, Spain, and Germany!
Funny Kitchen Disaster Stories
I was hosting Easter dinner. When I went to do the first basting of the ham, I noticed it looked really shiny. I didn't realize the ham was double wrapped in plastic and I didn't remove the second layer and it melted to the ham! I ran to the grocery store and bought another ham. My nephew, 6 at the time, thought that was so funny that whenever I am hosting a holiday (he is now 13), he calls me early in the morning and asks if I remembered to remove the wrapper!
It took 7 years but my sister had a mishap to rival mine. Last year at Thanksgiving, she wrapped extra stuffing a little too tightly in aluminum foil and put it in the oven with the turkey. Pressure built up in the foil and it burst. Blew the oven door open and stuffing was everywhere, on her cabinets, floor, etc. Our dear nephew calls her now, too!
Savory Watermelon Salad?
Sounds good to me. You might want to try a dry feta instead of one packed with liquid. Might cut down on the slime factor, or leave the feta out. I like to make fruit salsas and it is very good when made with watermelon. Just make sure to serve cold.
I embarrass my husband with my restaurant ordering habits
Lettuceat, if you are still monitoring this post, gotta ask, what is a 'lot' of lettuce to you?
Favorite Mushroom?
I love all mushrooms! But my favorite is fresh morels. It is a combination of the taste, texture, and thrill of the hunt. Nothing better than a group of friends (or meeting new ones while on the hunt) foraging the forest looking for the fungi, setting up a cook top in the woods, and sauting them in a little butter. Oh my!
I embarrass my husband with my restaurant ordering habits
Actually, lettuce is not the cheapest ingredient for a restaurant! Lettuce is labor-intensive to prepare, there is a high percentage of waste associated with it compared to other produce (very perishable), the price fluctuates tremendously, it takes up a lot of storage space, just to name a few! Lettuce has a lot of carry over costs.
However, I am sure the person putting your sandwich together at Subway doesn't not know this. I still think just letting the server/preparer know right off the bat in measurable terms how much lettuce you would like is still the best way to go.
Strange combos
BIL likes peanut butter on fresh corn on the cob.
I embarrass my husband with my restaurant ordering habits
Try quantifying how much lettuce you would like. For example, to me a 'ton' of leaf lettuce would be over an inch of stacked leaves, for you a 'ton' may be three to four inches. Same with shredded lettuce like they use at Subway. Try saying you would like 'five or six handfuls' instead of something more vague like 'a lot.'
Personnally, I don't think Subway is 'horrid.' I like Subway.
when a snack becomes a meal...
I am a grazer and eat a little something about every three hours. I try to keep a balance of meat/dairy/veggie/fuit as I go. I guess some would call me an all day snacker!
Finally...No Longer Rice-Impaired
I have always had great success with cooking rice on the stovetop. After reading the highly entertaining comments -thanks for the laughs at the end of a very long week - I guess I have been lucky, I always just follow the directions on the back of the bag of rice! I have noticed that different types of rice have different cooking instructions on the bag.
I have donated most of my cooking appliances like food processor, electric steamer, microwave oven, etc. since I found I do not use them. However, I cannot do without my slow cooker and Foodsaver vacuum sealer. I use those two on a regular basis!
The verdict! Anne Burrell's new show - Did you watch?
I will watch for a while to see how the show goes. I think she just needs to get a little more experience and settle down. My only complaint, like most here, is the crud. Needs to find a better word!
Cornish Pasties
Sorry, didn't mean to imply MI had the first pasties in the US, just around 1840, right before the gold rush in California but after the rush in Georgia, when the miners first brought them MI!
Dishing Up the 4th
I agree all the suggestions sound good to me! However, I don't know too many kids who like eggplant or feta! Unfortunately, I don't know too many older adults (70s-80s) who do either.
What about a vinegar-based cole slaw/veggie salad and a mayo based potato salad? Or cole slaw/veggie salad and simple deviled eggs (mayo, mustard, that all)?
Remembering Loved Ones
I miss my Dad's spaghetti sauce and bbq chicken marinade. He always shooed everyone from the kitchen when he made is sauces, Mom knows the ingredients (she had to buy them) but we have never been able to reproduce the amounts.
My grandma made a fabulous Nut Bread that we would have toasted every Christmas morning. She was know for her Nut Bread. I came across her recipe box years after she died. Sure enough, there was the Nut Bread recipe! Image my surprise when I found out that Gram's famous 'secret' Nut Bread recipe came from the back of the Calumet Baking Powder can!!!!
Cornish Pasties
Ahhh --- pasties! I went to college in Houghton, MI in the Upper Peninsula and if it wasn't for pasties, I think I would have starved! In the 1800's, Cornish miners immigrated to Michigan's Upper Peninsula to work the copper mines, and brought the pasty with them. It is still area's most recognizable and most beloved food.
Pasty dough is a bit denser than traditional pie dough, the ratio of flour to fat is higher. If you don't feel like making them yourself, you can order them at www.pasty.com. The pasties are made by local senior citizens (some in their 80's and 90's) as a way to stay active, and boy are they good!
Picky eaters confess all (Oh, help me!)
I believe the inlaws are just trying wield some power and have some sort of control over you (which it sounds like they do). Personnally, I wouldn't give in to their demands and make whatever you want. If you don't break this power-trip, they will control you forever, and in other aspects of your life where your husband is concerned.
If you are uncomfortable with this, try making something along the lines of what they have served you in the past, then gradually break the vicious cycle.
Name 5 THINGS ALWAYS in Your FRIDGE!
Flavored coffee creamer
eggs
Skim milk
Condiments (mustard, soy sauce, pickles, etc.)
Beer
What foods are uniquely '80s'?
Like most, here is my list. Funny how some things are making a BIG comeback!
Wine coolers (used to love the Bartles and James commercials)
Any dip, soup, chili, etc in a bread bowl (especially Knorr's spinach dip)
Buffalo wings
Really small portions on really big plates at restaurants
Seasoned steak fries
How was your school's hot lunch?
Bisbee, I'm glad you posted this!!! As I read through the lunchbox thread (and having NO idea that it would evoke such memories) I thought about Wednesdays, the day that my 'lunchbox' Mom would let me buy lunch. Wednesday was pizza day. The dedicated lunch ladies in my school district made everything from scratch, including the incredible pizza. They served it with spinach, to make sure the dietary rules were adhered to. Anyway, the pizza was FABULOUS and I can still recall with anticipation, the deep-dish, homemade slices that were to come. The lunch ladies also made the best oatmeal/peanutbutter cookies. The cookies were so popular, people in the community would place orders for them on the day they were made! Imagine my surprise when I tasted the dorm food my first year at college, I expected it to be like the Lunch Ladies, NOT!! By the way, the Lunch Ladies made a killer salibury steak and mashed potatoes.
Recipe deal-breakers
On my watch list is 'tender crisp.' For me, either cook the darn veggies or eat them raw!!!!! I refuse to waste the time it takes to boil a big pot of water to dip veggies in them for '30 seconds' and them shock them in ice water. And green peppers, don't even get me started......
Do you eat a bed-time snack? What is it?
Best bed-time snack is definately cereal. It has to be Total Raisin Bran (not Post, Total - it has the crunchiest flakes and the plumpest raisins). Sometimes I eat it dry, no milk. I will pinch the flakes between a raisin and - bliss. I will eyeball a piece of cold pizza at times, but save that for breakfast! I like breakfast food for dinner and dinner food for breakfast!
How was your school's hot lunch?
@tvilov, perhaps you would be better off not knowing.
How was your school's hot lunch?
I attended Oakland High School in Oakland California in the late '50's. The lunches in the school cafateria were not really that bad. In particular I liked the hamburgers, they had a very distinct taste, a taste that I have not found in any hamburger I have eaten since. Something was added to the hamburger meat during preparation to give it the distinct taste, I suspect that it was a condiment but to this day I have been unable to recreate the taste. I have been looking for information on a cookbook that the Alameda County public schools may have been using at the time, perhaps it would have the recipe for the hamburgers.
The verdict! Anne Burrell's new show - Did you watch?
I like Anne Burrell. I like her show. The only complaint I have is that the show is entirely too short. A note to Food Network; most formal classes last forty-five minutes to an hour. Why? Because it is hard for anyone to absorb a useful amount of information in a shorter period of time. It is VERY hard for a teacher to deliver a useful amount of information to students in a shorter period of time.
Those complaining about Ms. Burrell's style should go out and find out what it is like to actually live a real life. Most of what I have read has been limp-wristed twaddle.
The verdict! Anne Burrell's new show - Did you watch?
cant keep straight what the h... she'd doing.
The verdict! Anne Burrell's new show - Did you watch?
watched this show for the first time today. it was the episode with grilled salmon and lentils. i was horrified. twice she dipped her spoon in the lentil pot, tasted, and then returned the drippings in the spoon to the pot. then she tasted a last time and returned the entire spoon to the pot. i will never eat anywhere she cooks. i do not understand how the producers would let that air. disgusting...
What is your favorite spice, and in what dishes do you use it?
cinnamon ginger and nutmeg they go amazing in everything, savory and sweet.
i add them to meat dishes, breads, oatmeal, anything!
i also love using tons of cumin and coriander and paprika in mexican food
The verdict! Anne Burrell's new show - Did you watch?
Just saw this show for the first time today. The fact that I went to the internet to look up Anne Burrell and found this blog is interesting. The fact that I am actually taking the time to post a comment is also interesting. (I think this might be my second post...ever...anywhere.) Anne definitely has a presence and she seems like a very knowledgeable chef. Yes, I was mildly surprised by the phrase, 'cooking the crap out of it' and calling onions 'sweaty'. But hey you know what, not that big of a deal. Believe me, I've heard much worse in a restaurant kitchen, having worked in restaurants for 13 yrs. And 'sweating' the onions is a chef term. Sweaty - not so much, but whatever, no bd. She had incredibly helpful tips i.e. supreming grapefruit - something I had seen before but did not know the term. Great! And also about how to clean the mussels and prep before steaming. Again, very helpful, especially for home viewers. That's why we watch, right? To learn secrets from a restaurant chef. I don't know if the show I saw today was a new or old episode, but there did seem to be a little nervousness which is completely understandable if you are new to the camera. It takes time and with experience, it gets easier. Regarding the set/styling - I honestly think you should put it a restaurant style kitchen, industrial kitchen, or a cooking school kitchen. The show is called, "Secrets of a Restaurant Chef". I think perhaps it would be a more realistic, natural setting for both her and the show itself. Also, dress her in a chef coat or something more simple. The bright colors seem to be forced by someone's vision of ' hey she's got personality - so let's amp that up and put her in really bright colors to go with her bright demeanor and spiky hair!' It's overkill. Her personality comes through on its own - no help needed. The bright wardrobe and garish set actually make the show look cartoonish. Which some people might read as Anne looking cartoonish. Let Anne do her thing and what she is good at. The talent is clearly there. Let her do her thing, get her bearings, and do what she is good at. I will watch again. I really hope the directors take all of these suggestions into consideration. Try an on-location shoot at a restaurant kitchen or her teaching to young chefs. In chef coat, on home turf. It would be interesting to see the difference in presentation. And good luck!
The verdict! Anne Burrell's new show - Did you watch?
So I was reading back through the comments and noticing several posters who said to give this train wreck a chance, maybe she would come into her own. Ummm....nope. This is the weirdest, most annoying show I've EVER seen. The growling, grunting, freaky voice and the calling of oil "earl"? Gross. Her hair looks like she was electrocuted and oddly enough, I keep thinking it's Guy Fieri in drag?!? I find it odd that TFN hasn't looked at the comments here and on their own site and made some changes! I'm not advocating the woman(?) lose her job, but someone needs to help her out. And fast. I see potential if she just TONED IT DOWN about a million degrees. She is so over the top, that it's literally hard to watch. Some of her recipes actually look appetizing, but with all the "noise" and disturbing grandiose, I just can't watch. It's like running nails down a chalkboard. Harsh? Maybe. But....this is THE WORST show on TFN.
The verdict! Anne Burrell's new show - Did you watch?
Sorry, but she's an IDIOT. Yes, she does have some professional cooking techniques (perhaps even worthy of sharing with others) BUT, her one dimensional personality is very off-putting. And note......she NEVER seasons with pepper...you know, just plain black cracked pepper. She uses just tons of salt and red pepper flakes. Annoying to watch her butcher dish after dish. I'd never hire her. Hope her 15 minutes is over soon!
The verdict! Anne Burrell's new show - Did you watch?
I loved her program....I thought she was entertaining and a really great chef.. I would bet Mario Battalli thinks so too......so shes not very polished after what the Food Network has put on the past few months she is a breath of fresh/real chef air.....FOOD NETWORK!!! ATTN!!! if I wanted to watch a bunch of home cooks I could watch myself and my friends... I learned more from Anne than from any of these new supposed stars and have cooked a few of her dishes and they were wonderful
The verdict! Anne Burrell's new show - Did you watch?
Okay. So she isn't Giada DeLaurentis as far as charm factor is concerned, but she is a great chef and terrific instructor. I have made her bolognese sauce many times for many people and it never fails to elicit a response such as "Oh my GOD, this is the best pasta I have ever eaten in my LIFE!" Just keep doing what you do, Ann. I'll keep watching!
The verdict! Anne Burrell's new show - Did you watch?
WOW... I found this blog looking for an Ann Burrell recipe. DAMN, I haven't seen a group of vocal HATERS this big since our Presidential election, and to think that I thought the Sandra Lee haters were pretty united.
Had to sigh-up to post, I can cancel my enrollment now.
Now to return to my favorite seal clubbing blog for a rest. 8~(
Kitchen hacks?
Alton would be So proud of all of you!
Kitchen hacks?
Easy proof box for bread dough--nuke a cup of hot water in a glass for a minute/minute and a half in the microwave. Then place your dough in bowl in the microwave to enjoy that warm steamy environment. It really helps when I get sidetracked and need to speed up the rising process. Also, Corelle ware medium sized plates happen to be a perfect cover for my 5 qt. Kitchen Aid mixer bowl.
Minced garlic or onion--microplane, please!
Kitchen hacks?
if i'm making pasta with brocolli or primavera or whatever, i'll cook the pasta half way through and then throw the veggies in, and then drain both together -- then toss with the olive oil and garlic....
Kitchen hacks?
I was just making biscuits and the recipe called for working the chilled butter into the dry ingredients. In the past I've never been able to get the butter to crumble up enough, so I tried freezing it and then shredding it with my microplane grater. Worked like a charm!
The verdict! Anne Burrell's new show - Did you watch?
I love Ann Burrell!!!! I think she is very entertaining and fun to watch. I find her menu's easy to follow and I'm always eager to try them.
Don't change Ann you are the best!
What foods are uniquely '80s'?
As a former 80s teen, I can make a whole grocery list of treats, goodies, delicacies and delights that first appeared on the food scene or rose to popularity in the 80s.
Diet coke
cherry coke
cherry 7-Up
Snapple beverages
fruit snacks
microwave popcorn
Capri Sun pouched beverages
juice boxes
Cinnamon Toast Crunch cereal
sun-dried tomatoes
pasta salad
Nerds candy
Bonkers candy
Blue raspberry flavored items (including Berry Blue Kool-Aid which looked like Windex but was very tasty stuff!)
Frozen yogurt (the sweet, ice-creamy type, not the more acidy stuff you get at places like Pinkberry in today's times)
"Gourmet" jellybeans (like the Jelly Belly brand, made popular by then-head-honcho Reagan)
Stuffed baked potatoes
Fried potato skins
Mozzarella sticks
Dang it, now I have an urge to put on a miniskirt and some flavored lip gloss and munch on some fruit snacks and sip a Capri Sun beverage while listening to "Let's Dance" by David Bowie!
The verdict! Anne Burrell's new show - Did you watch?
OMG!!! She is so annoying. You can cook and teach ones to cook without all the antics and voice changes in that scary monster voise she switches to. What is that???? Come on. Please, she can cook for us and teach us her skills without all the stupid filler and crazy movements.
Tasty toast toppers....
our faves- 1. pbj 2. pb and banana
3. butter, sugar and cinnamon
4. butter and apricot preserves
5. beef hash
6. pb and mayo
and 7. best favorite- take 4 slices toast and spread on
warmed shredded bbq chicken eat with fork ,delish.
The verdict! Anne Burrell's new show - Did you watch?
Fair enough, Perky. Just don't be misled. If you knew this woman, you'd eat your words. You're probably right about my bitterness, though. I'll just let it lie there. Good luck to her. We'll all see how she gets on in the future.
The verdict! Anne Burrell's new show - Did you watch?
@newyorkfooddude ~ your only posts on SE have been to slam Anne Burrell. Maybe she is what you say, maybe she isn't. I love what she's been able to teach me and her on air personality is a hoot. I don't know if you have an ax to grind or what, but maybe she found her niche. Most find her tips helpful, even if her idiosyncrasies annoy them. That's more than I can say for most of the FN "stars". I've worked with major A**holes, who totally fool the public with their phony personas. I never saw any need to expose them, or slam them all ovrr the internet. Give your bitterness a break.
The verdict! Anne Burrell's new show - Did you watch?
Everyone's banging on here about Ann being a "Pro Chef", and how she's a great restaurant professional. What separates a Chef from a cook is the ability to lead a group of kitchen staff to believe in your food and produce it faithfully and consistently.
Ann was fired from Centro Vinoteca for making a real mess of the team there, both front and back of house. Her cooks didn't respect her and turned over at a rate you wouldn't believe. She was arrogant and offensive to the service staff, allowed no dietary adjustments, and peered out of her open kitchen, judging and belittling guests, and sniggering at peoples' dress sense or haircuts with her singular floor staff ally. She would not accept constructive criticism, preferring to send out sub-standard dishes than admit she's human and needs help from the experienced crew around her.
Secrets of a Restaurant Chef. The only secrets that this cook, who was fired from her last restaurant, could share, would be along the lines of how to lose friends, a clientele, a reputation for good food, the faith of an entire restaurant crew, and healthy arteries.
There is one, singular useful message that I take from Anne Burrell. Brown food does indeed, taste good, and I remember it every time I cook. As for anything else, let the sycophancy rest. Unless you haven't noticed, no-one's rushing to hire this "Restaurant Chef". Her reputation in this industry is completely shot.
The verdict! Anne Burrell's new show - Did you watch?
Has anyone noticed Anne is the female version of Guy Fieri?
It's somewhat annoying that most of the chefs on the Food Network burn words and phrases out, such as EVOO, sexy - perhaps these individuals are trying just a bit too hard to make it into the "BAM" world.
Anne's intro is much more appealing than when she is in the kitchen. It seems as if she is trying way too hard...
Regarding all of the Bob & Susie comments - these people are quite bland - they could use a bit of Anne's salt & seasoning.
Who the heck is Sandra Lee?
Now I wonder about the lineup for Food Network Canada.
Could it be better than FN USA?
Wait, that's a dumb question. What I mean to ask is, what's the lineup? Is that grill guy still working up there?
Recent Posts
What are you enjoying from your garden right now?
Posted by Michigander, July 11, 2008 at 11:09 PM
What lunch box did you have - what was in it?
Posted by Michigander, June 2, 2008 at 10:17 PM
World's greatest sandwich - for me, the BLT!
Posted by Michigander, November 8, 2007 at 11:46 PM
I miss Taco Bell's three-olive enchirito - what do you miss?
Posted by Michigander, October 17, 2007 at 11:55 PM
Home canning - what do you preserve, anyone do lemon marmalade?
Posted by Michigander, September 6, 2007 at 12:20 AM
I need new knives - any recommendations?
Posted by Michigander, August 31, 2007 at 11:53 PM
Las Vegas restaurant recommendations please!
Posted by Michigander, August 11, 2007 at 6:04 PM
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I don't understand the flack that Sandra Lee gets. Her target audience is not the hard-core 'all-organic, lets grow only our own food, raise and slaugter our own meat, eat only our homemade breads (or buy a $10 loaf) hold hands, and sing "Kumbai-ya" crowd. Her target audience is the nine-to-five, hectic-scheduled, living on a tight budget crowd. Instead of recommending people buy five different spice jars at $4.00 a pop, she recommends buying a $1.50 blended spice packet that contains all five ingredients. She will use a store bought cake or canned soup. Paula Deen, and yes, even Ina Garten and Giada use them and they are heros. Sandra uses them and she is the anti-christ. Personally, I think that the Sandra-bashers are intimidated by her because she is an attractive, successful, thin and fit woman rather than seeing her for what she is trying to do, help middle-class, hardworking people put dinner on the table.