"rachel ray" news and stories

'Tis the season for lists. No, we're not talking about the one compiled by you-know-who with two distinct headings: "Naughty" and "Nice." We're talking about those annual round-ups made by tastemakers and armchair prognosticators that let us know what we should be wearing, eating or doing in the coming year and what, alas, is so 2010.

The editors at Every Day with Rachael Ray are in on the action. Editor in Chief Liz Vaccariello and the Rachael Ray crew have compiled a list of what's in and what's out for foodies in 2011. Among the items on Every Day's hot list ("every day" not necessarily meaning "down to earth" here): If you're still quaffing coconut water, you're so 2010. Cheribundi brand tart cherry juice is anointed the new super-fruit drink of the year.

What about good old orange juice? Well, that appears to be the equivalent of driving a Pinto. In fact, Every Day recommends that if you feel a cold coming on in 2011, trade that glass of Tropicana for a glass of wine. (We're sure your doctor would say the same thing.)

As usual, such time-based lists struggle with the fact that some things have had the audacity to endure long enough to be, well, timeless. What to do, for example, with that savory stalwart, pizza? Well, according to Vaccariello, "pizza for only lunch or dinner" is decidedly out; "pizza for breakfast" is in. But, apparently, not if it's "artisanal pizza," because artisanal pizza is so very out.

In it's place? Artisanal hot dogs! (Just don't call them "comfort food.")

Why do people hate Rachael Ray? Is it because she's bubblier than a human-sized Alka Seltzer? Or so sunny that her television shows should come with skin-cancer warnings? Maybe it's her vowel-heavy, baby talk catchphrases, or her love of cuisine more suited to suburban block parties than fancy restaurants?

The reason Rachael Ray attracts so much scorn is because we hate it when nice people finish first. And finish first she has: Rachael Ray is a mini-empire unto herself. With multiple television shows, best-selling books, numerous endorsements and products and annual earnings upward of $15 million, she's a small-town girl who has done good on an epic scale.

Recently the doyenne of domesticity herself, Martha Stewart, was involved in a public dust-up with Ray, her homemaking rival. It was, of course, much ado about nothing. In an interview, Stewart pointed out that Ray is an entertainer, not the teacher Stewart sees herself as. And Ray responded graciously, pointing out that her skill sets are not as refined as Stewart's. It's true, of course. Martha Stewart could build a two-story gingerbread house fit for a fairytale witch with one hand, while rolling out a hectare of perfect puff pastry with the other. Rachael Ray still seems to have plateaued at the most lamentable food trend of the past two decades: the wrap.

Endless Simmer just put up a speculative piece about the next White House Executive Chef. Before going off the deep end with their suggestions that the Obamas try out Rachel Ray, Cindy McCain, and butter sculptor Duffy Lion, the site laid out three front runners for the job: Art Smith, Tony Mantuano, and Criseta Comerford. Smith and Mantuano are both noted chefs with prominent restaurants; Smith runs "Art and Soul," while Mantuano owns the Obamas' favorite Chicago eatery, Spiaggia. The third choice, Criseta Comerford, is the current White House Executive Chef.

After reading Endless Simmer's piece, I took a peek through The White House Family Cookbook. Written by Henry Haller, Executive Chef at the White House for over 25 years, the book showcases the wide variety of foods that Presidential families have eaten over the years. Based on Haller, I tend to disagree with Endless Simmer's first two suggestions for a few basic reasons. First off, while being the big Kahuna in the White House kitchen is a great honor, it isn't exactly necessarily a great career move. In fact, most people don't really know anything about the White House Executive Chef until he or she releases a cookbook, usually after leaving the job. With this in mind, it seems unlikely that an established chef would walk away from a prominent restaurant to toil in relative obscurity.

The second problem with Smith and Mantuano is that the skills required of a White House chef are significantly different than those required of a restaraunteur. To achieve fame in the restaurant profession, a chef needs to develop a personal style that is distinctive and unique. A White House chef, on the other hand, needs to be able to prepare a wide variety of foods to absolute perfection. While this gives a lot of room to try new things, it doesn't allow a lot of room for personal expression. A creme brulee has to follow the classical definition of the dish, and a pancake has to be a perfect, if bland, pancake. For established chefs, the inability to put a personal spin on every dish would be painful at best.

After three years of working in the White House, Comerford probably has a great deal of experience with mastering the preferred styles and tastes of numerous White House visitors. Beyond that, she already knows her way around the kitchen and has a place in the city. My money is definitely on her!

I'm going to have to be completely honest and admit that I didn't catch the entire episode of The Next Food Network Star last night because I arrived home late from my grandfather's 90th birthday party (at a sushi restaurant, which I think speaks to his amazing condition). That means that you guys have to fill me in on any amazing details from the beginning of the show, if you have any to share.

And while you think about that, I'll move on to the recap, because what I did see was pretty surprising.

Dunkin' Donuts TV ads featuring goonishly smiley Food Network personality Rachel Ray have been pulled after a right wing commenter claimed Ray's scarf looks like Palestinian garment. Seriously?

Noted Fox News wingnut Michelle Malkin proclaimed that the black and white scarf resembled the checkered kiffiyah traditionally worn by Palestinians. And therefore must somehow be associated with terrorism. And Dunkin' Donuts, as you know, is into supporting Islamic terrorism. Not just, you know, making Boston Cremes.

The scarf, as you can see, is a tasseled number probably purchased at Saks. Dunkin' Donuts: I love your chocolate glazed, but you should be ashamed of yourself for capitulating to such nonsense.

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