June 15, 2012 - 2:35 pm
PJ reader Mike S. sent us this. Mmmmmm, dog.
Note to the Washington Post: This post is a joke, so don’t ask for a retraction. We’re aware that someone Photoshopped the word “for” out of that subtitle.
PJ reader Mike S. sent us this. Mmmmmm, dog.
Note to the Washington Post: This post is a joke, so don’t ask for a retraction. We’re aware that someone Photoshopped the word “for” out of that subtitle.
A liberal friend posted this on facebook with a comment about using commas. When I made a comment about Presidential meals she laughed and there were no negative comments. We’re making progress.
I really want to know the answer to this question – Where the hell did Rachel Ray come from? Who the heck is she? She went from having a half-hour cooking show on one of the more obscure cable channels to being freaking everywhere. Nothing about her seems to make her any more special than any of the other of the dozens of chefs, cooks and epicures pushing their $600 a plate meals on TV. Yet you can’t escape from the woman. I suppose her schtick is that she’s “perky” but nothing gets old faster than that.
I fully admit to being a curmudgeon who fervently hopes that one day Anthony Bourdain will wind up as the main dish for some New Guinea cannibal tribe but Rachel Ray’s unstoppable march to the top of our popular culture pyramid leaves me baffled.
I feel the same way about Paula Deen. As for Bourdain, his one redeeming factor is that he will shoot his own dinner.
The last I heard, the head White House chef is a Filipina. Odds are she already has a good recipe for dog adobo. I’m told it’s delicious (more so for short haired dog), which makes me very selective at what I eat at Filipino gatherings.
I’m more worried about Rachel Ray cooking her family.