Trisha's Southern Kitchen
Posted Apr 21, 2012 @ 4:30 PM
In addition to Paula, there are/were "Cooking for Real," "Down Home with the Neelys," and most recently, "Pioneer Woman," that all featured more or less the same type of food. YMMV, but I'd like to see ONE such themed show that featured somebody who was very accomplished in that style of cooking and the other four program slots could be filled by something different.
I think that Trisha is good in front of the camera, but I expected that because she's experienced decades of success as a nationally-acclaimed recording artist and live performer. I'd really like to see her show with just her for the half hour. I think she has the camera presence, personality and cooking skills that she doesn't need to be propped up by guests and backstories.
Posted Apr 21, 2012 @ 5:10 PM
Posted Apr 22, 2012 @ 10:25 AM
Trisha is a bright spot in the sea of dismal cooking stuff on TFN.
I agree. As personalities go, she's a winner. And I've pretty much given up on being inspired to cook based on watching a Food Network show. I watch it now for entertainment, and watching someone cook is way more entertaining to me than watching some bimbo with way too much plastic surgery duking it out with her "friends" at a dinner party (a la the Repulsive Housewives franchise and its ilk). She's certainly a very competent cook, from what I've seen so far.
Today's show, foodwise, seemed to hit every southern food stereotype - fried chicken with milk gravy, mac & cheese, and pecan pie. Looked predictably good and really heavy. <yawn>
I've never made mac & cheese in a slow cooker - she did have some written note pop up about doing it in a pan in the oven if desired. The recipe reminded me of my southern grandmother's, which was not bechamel based and used egg to bind. Her recipe had an admittedly obscene amount of cheese, which I'm sure tastes good. (I'm totally with her in loving cheese more than chocolate and had to laugh at that remark.)
I'll keep watching for the personality and lifestyle aspects of the show. I like her.
Posted Apr 22, 2012 @ 10:41 AM
Posted Apr 22, 2012 @ 11:13 AM
Here's my beef- well, 2 beefs. #1- How many southern cooks/cooking shows, demonstrating A LOT of the same recipes, do we need on FN? There is the Neeleys, PW, Pauler & Jaime, & now Trisha. Their food is very similar, & they don't vary their recipes, either (how about showing how to lighten them up, or take a southern recipe & make an Asian or Mexican version). Fried chicken is on my list of top 5 favorite things to eat, & Trisha's chicken looked great, but I don't need to see another show on how to make fried chicken. Or mashed potatoes, one of the most basic things a cook can make.
Beef #2- Unlike some other posters, I'm not willing to give up my desire to watch FN to see cooking shows that demonstrate actual cooking, serving, & planning ideas that are based on REAL COOKING. There are still some shows- though becoming fewer & fewer- like Ina, Anne, Marcella, Giada- hell, I'll throw in the supremely annoying Guy Feddie because he does make a variety of real food & I usually learn something during his show- that are what I consider real cooking shows. But the drek that FN has been adding to the schedule in the past few years- PW, this show, anything from a NFNS winner, & the queen of them all, Aunt Sandy- makes me yearn for the earliest years of FN, when it was truly all about the cooking. Trisha's show is yet another lifestyle- not cooking- show, & that's not why I watch FN.
Posted Apr 22, 2012 @ 11:26 AM
Posted Apr 22, 2012 @ 11:31 AM
Posted Apr 22, 2012 @ 12:59 PM
I will second that. If you want to see some actual cooking, you have to go to PBS.
I used to watch FN and HGTV all the time but have given up on both of them. We get the PBS Create channel on cable and it has by far the best cooking shows these days.
I don't have any interest in watching someone cook things I already know how to make and probably make better than they do, anyway. Since I make what FN terms "southern cooking" or "comfort food" all the time, I think it's pretty boring to watch it on TV. And I'm seriously not a fan of Trisha Yearwood.
Edited by vera charles, Apr 22, 2012 @ 5:02 PM.
Posted Apr 22, 2012 @ 1:53 PM
Posted Apr 22, 2012 @ 1:59 PM
is this type of food really daily home fare in the south?
It all varies depending on where you live, or what you like. But this food is considered, by most, to be basic comfort food, not special occasion fare, so you may find some homes that cook such meals maybe three, four times a week, sometimes more, especially the deeper South you venture.
Posted Apr 22, 2012 @ 2:16 PM
Posted Apr 22, 2012 @ 4:49 PM
I'll quickly say that from the Midwestern perspective, at least in my family, meatloaf, homemade macaroni and cheese (I can't remember ever having that, it was always Kraft from the blue box), and home fried chicken, were infrequently served. My mother occasionally prepared meatloaf for my father, but it was an awful recipe from a 1950's "BH&G" cookbook. The rest of us could take it or leave it. I think she made fried chicken and cream gravy in an electric skillet a few times. My mom (rest her soul) was a SAHM mother of four, and while she was a good cook, I don't think that she liked to cook from scratch that much. As soon as convenience (semi-ho) foods, KFC (and other chicken joints) became popular in the 60's/70's, she was on cloud nine.
My take, thus far, on Trisha's show has been that she's prepared food both times for special occasions. I would consider the adoption of a new baby and the annual visit from my friend who lives across the country, as special occasions. Trisha, being a good (and as Aunt Drunky would say, "thoughtful") hostess, prepared menu items that either the guest of honor specifically requested, or that Trisha knew/thought they'd enjoy.
Posted Apr 22, 2012 @ 5:00 PM
This is an excellent question. I'm from Jersey & I, too, wonder if what is shown on Trisha's show, as well as PW & the rest of the onslaught of southern food based shows FN airs, is typical of the regular, normal diet of most southerners? And also, not to be a dunderhead, but do southerners like variety- by that I mean, do they embrace the foods of other nationalities & make them their own? Trisha said she only makes the fried chicken when her friend comes once a year or so. I'd love to see what she REALLY cooks then- does she feed her family a diet laden in butter, fat, & sugar, or does they eat a more healthy variety & cook Mexican, Asian, Italian, etc. foods? IMO a show about what she really cooks for her family, w/ some old family faves like the chicken, pecan pie, etc. thrown in here & there, would be more interesting.
but have a serious question - is this type of food really daily home fare in the south?
Posted Apr 22, 2012 @ 5:04 PM
grisgris mentions an electric skillet to fry chicken. My mom had one of those, too. She grew up on a farm, so we had lots of country food growing up. As an adult, I eat considerably less of it.
Posted Apr 22, 2012 @ 5:35 PM
With only a six episode run, I am not sure how much variety she will be able to show though.
Edited by smiley13, Apr 22, 2012 @ 5:39 PM.
Posted Apr 28, 2012 @ 10:01 AM
Posted Apr 28, 2012 @ 11:07 AM
Posted Apr 28, 2012 @ 6:07 PM
Did she really make it with just chicken, salt and pepper, water, and flour? That would be some seriously bland chicken and dumplings.
Yes, that's what she did. I'm a little curious about the texture of the dumplings only containing flour and water (I guess hers are more of a noodle than a biscuit). But with respect to the blandness, with really great chicken and dumplings the broth is the star. If it's really wonderful and flavorful, I don't need a bunch of herbs to gild the lily. But I do like peas in chicken and dumplings, for both color and flavor.
I'll admit that I'm totally intrigued by the cake and plan to try it.
And, I continue to love her personality. I'm not learning how to cook, but I'm not looking for that. She's lovely, and her guests are very likable.
Posted Apr 28, 2012 @ 6:46 PM
I'll have to admit that since I don't like coconut at all, that the cake didn't appeal to me. (The concept of using graham cracker crumbs in lieu of flour though, was intriguing.)
I don't know what it is about this particular show, but I find the guests terribly distracting. I saw Trisha drop a whole chicken into a pot with water, then while she was talking about making the dumpling dough, the niece was skimming the congealed fat off of the top of the broth. Did Trisha explain what she did with the chicken. (I mean logic prevails that she obviously pulled all of the meat off of the bones and added them back to the broth.) How long did she cook the chicken?
I completely missed the making of the cake glaze. (OK, I glanced at the paper once or twice during the commercials and didn't put it down quickly enough.) I just saw the sister stirring away and Trisha wrapping dumpling dough over her niece's fingers and wrists for her to dump in the pot of boiling broth. (That all seemed to be a little silly, but they WERE reminiscing about their family.) I actually thought that the niece had better ideas, like using a pastry blender and pizza cutter to make dumpling dough.
I've only made chicken and dumplings one or two times. I like peas and carrots in mine. I cheerfully admit that I'm not into making bread or any type of dough, so it's Reames frozen dumplings for me. I probably would have put a few simple aromatics in with the chicken, like onion, celery, carrot and maybe a bay leaf along (OK, and then probably some thyme) with the s/p to flavor the broth. I also like a slightly thicker broth/sauce. I made chicken and dumplings once for my elderly downstairs neighbors (they've both long since passed away.) The wife had just gotten home from the hospital and was on a completely BLAND diet. I used no seasoning whatsoever. They thought it was one of the best meals they'd ever eaten and asked me if I was "from the South." After watching today's show, I will look back and take that as a compliment!
I do get tired of hearing TV cooks yammer on and and on about "grandma's cooking." I imagine though, that it's probably a huge part of most people's lives and that's the source of many family traditions. After hearing endless tales about saintly, "Grandma Lorraine, Grandma Paul, Grandma Hires, Grandma Dicey, etc.," ad nauseum, it was hilarious to hear today about "Grandma Yearwood," with her chain-smoking and hot pink lipstick prints that she left on the cigarette butts.
Posted Apr 28, 2012 @ 7:13 PM
I loved that!! A shot directly across the bow at the greedy, ham-handed one.
She killed me with the "diamonds don't belong in biscuit dough" comment!
Once again, I didn't find the recipes interesting, but I really do like Trisha. I know nothing about her as I detest country music, & I'm enjoying her warmth & genuinly likeable personality. She's funny, too. Oh- I did learn something- flipping the eggs over the night before you boil them to center the yolk- I never heard that before. Good tip. That one thing is more than I learned in 2 'seasons' of PW.
Posted Apr 28, 2012 @ 7:19 PM
Posted Apr 28, 2012 @ 10:56 PM
I like Trisha's personality and her dry sense of humor. It's not corny, OTT or loaded with sexual innuendos. I love her confidence to be herself before the camera.
Like mushypeassaid, I don't watch this show to learn new cooking techniques. Even though I don't like the way that the guests are handled, I LOVE the little tips Trisha gives. I have learned something new every week that she's been on.
Posted Apr 29, 2012 @ 7:09 AM
If anybody wants a really good chicken and dumplings recipe, Tyler Florence's is awesome.
Posted Apr 29, 2012 @ 8:32 AM
As she began that tip, I thought the same thing, but then she showed the hard boiled egg cut in half, & damned if she wasn't right. The egg look beautiful & much more stable than my eggs usually turn out.
If you try the yolk-centering thing, grisgris, please report back on the results. On first hearing it, I'd put it in the file with Aunt Sandy's tips about keeping pecans from sinking to the bottom of the pie or Melissa's magical regrowing scallions. In the folder labeled "Huh?"
Posted Apr 29, 2012 @ 12:15 PM
Do we constantly need reminding of whose recipes she is cooking, who she is married to, or who she is having on her cooking show. By now everyone should know who she is. She is driving me insane with all of the repeats.
Now the good:
I am really enjoying the recipes of her show. They are very simple and very easy to follow for the new cooks on the show. Explaining the techs about each are very helpful to the new cooks of america. You can take these recipes, and Claire's advice of BYOC, and enhance them into your own. I love that about recipes.
The only really gross thing so far of the shows is the coconut cake. Agree about the gloppiness, and it appeared to be a pancake poundcake, instead of one that rises higher.
Posted Apr 29, 2012 @ 2:36 PM
Posted May 3, 2012 @ 5:49 PM
Posted May 6, 2012 @ 7:43 PM
The grilled chicken looked good. Some of her desserts are different and have a definite "70s" feel to them (particularly the cake with lime jello added). I wouldn't want to try that one, because of the jello, but I love that she shares family recipes.
Posted May 7, 2012 @ 10:31 AM
Those grilled onions looked sooo good! One of our friends frequently grills onions by coring them, throwing in some butter, and wrapping in foil, but I'll have to tell him about the addition of bacon... Onions and bacon - yum!
Posted May 7, 2012 @ 2:07 PM
grilled onions looked sooo good! One of our friends frequently grills onions by coring them, throwing in some butter, and wrapping in foil, but I'll have to tell him about the addition of bacon... Onions and bacon - yum
Toss in a beef boullion cube along with the butter and bacon!!