Giada admits she doesn’t eat. Told ya’.
At about 90 seconds into the interview, she spills (the teaspoonful of lettuce in) her guts to Chelsea Handler.
I have long maintained you can’t trust the food of a skinny cook. They don’t eat; they couldn’t. Witness Sandra Lee, who obviously lives on White Zin, canned peas and sweet guv love. In the unlikely event she does nibble a corner of that Kwanzaa cake, I have no doubt she runs for the ladies’ and gacks it up almost immediately. Come to think of it, who could blame her?
Giada, too, has always been suspect in my book. Some would say that even a normal size body would be dwarfed by a head that big, but I don’t think it’s merely a question of scale. She’s just plain skinny, and the only way to achieve that is by not eating.
I’ve tried a couple of her recipes, and they’re middling at best, though they do require plenty of effort (bonus!). This just doesn’t work for me. Except as a weight loss tool. Clearly, however, it’s working for Giada.
Ditto normal sized chefs. Jamie Oliver is trustworthy provided you can get over the lisp and the herbs (that’s right Joe Hoover, I said ERBS, not Herbth). Anthony Bourdain, though lean, gobbles steak and potatoes with relish, and Julia Child will always be the goddess of my prep station.
Sooner or later, we must all accept that weight loss comes from eating small portions of foods we only half like (or nothing at all), while skipping the ones we do. Just ask Giada.
Just when you thought it was safe to go back to the Slattern’s Kitchen…
You thought I was done with Sandra Lee, didn’t you? Well at the suggestion of my new BFF, Baker Bettie, I had a look at the video of Sandy’s “war crime” (in the words of Anthony Bourdain), aka the Kwanzaa cake, and I feel compelled to share. Now, I don’t know how I managed to miss this, but it is absolutely mesmerizing in its repulsiveness. Look:
Is it the poisonous acorns (no they are NOT edible)? The revolting canned icing? The glutinous apple pie filling from the can? Hard to say. And I should know by now; I’ve already watched the damned thing six times. The horror, the horror…
It’s the death of fresh food.
I’m all about convenience and shortcuts: pie crust mix instead of scratch crust, poaching salmon in the microwave, screw top wine, what have you. As long as the food (or drink) is still tasty and relatively nutritious, I say go for the easy way, and I always do. So whenever possible in the kitchen I choose the path of least resistance, but we all have to draw the line somewhere, and for me Sandra Lee’s godawful lasagna – in addition to her entire oeuvre, empire and philosophy really – is the ne plus ultra of kitchen crimes. Why, you ask? What could be so bad? She seems like a nice enough gal and she’s apparently making money hand over fist with her…how shall I say…“approach” to cooking, largely I assume because of her shameless brand promotion McCormick*.
OK, first: You cannot trust a skinny cook; they could not possibly eat what they’re flogging. Imagine Giada taking more than a token mouthful of fettuccini carbonara Olive Garden*or Sandra Lee hoovering up a big plate of her granny’s special lasagna Prince*. Hardly likely. Clearly Anthony Bourdain stays slim by virtue of his cigarette, cricket and iguana intensive diet, so he doesn’t count. Besides, everyone knows those intestinal parasites you pick up when you drop off the grid really speed up your digestion and make keeping the weight off a cinch. Anyways, I love him. And Padma, well you see her chew, but can you recall her ever swallowing? I’ll leave it at that.
So Sandra Lee has made millions of dollars flogging recipes like lasagna made with tomato soup Campbell’s*, cottage cheese no brand?!* and shredded mozzarella Sargento*. Check out the recipe if you don’t believe me.
Back so soon? Are you okay? I told you it was unbelievable. The food looks like something you’d see in the chow line at the women’s penitentiary, and let me tell you, you could not trade a cigarette for it let alone a bar of soap. It could also pass for the result of a brainstorming meeting at Taco Bell where they decided to branch out from Mexican into Italian while adhering to the same stringent quality standards their customers have come to expect, meaning of course, successful digestion of the product requires a third world gastro-intestinal tract, post apocalyptic colon fauna, and a complete absence of the gag reflex.