Ubiquitous
She chops the dirty ribs and tops off, and
Who or what is MV?
Grabbing a Walmart rotisserie chicken, she
What she did to make a slow cooker chicken soup illustrates the poor planning or conceptualization of this show. First, why would one want to cook canned soup on "high" for 3 hours in a cooker when 10 minutes on the stove top would do the job very well? Secondly, why boil already cooked-roasted chicken for 3 hours? That chicken will be tasteless, the texture terrible. There just wasn't any point to her preparing canned soup the way she did.
cook the
I think SL and-or SL's producers think the viewers are rather stupid. At the end of the program when the pot roast is removed all those chunky vegetables were at the bottom of the pot. Not one piece was left on top of the roast. There was no room for any pieces to slip by the roast to settle on the bottom. Her presentation was a "bait and switch". In addition, I strongly suspect that her pot roast had been browned...which certainly hadn't been done on the show when the hunk of meat was dropped into the pot.
Aside from the astonishing size of the mugs for the hot wine, she dribbles wine from the ladle onto the outside of the mug...both mugs were dripping wine from the bottom when she put them down.
I wonder if SL pays TFN to run the show. On other cooking shows the planning, conceptualization, and end ranges from quite competent to quite slick and competent. The other shows make culinary sense: there's no slight-of-hand, no gimmicks. It can't be easy to think up and orchestrate a series of cooking shows, varying ingredients, planning the minute steps, testing the recipes, etc., but one would think that SL's people (and SL herself) could invest a bit more effort.
Mac
