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EVernick | | | |  |  | |  | | Paula Deen, her sons Jamie and Bobby Paula's home cooking and Paula's Party. The Lady and her sons. | 
03-28-2008, 05:22 PM
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 #1 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 10,758
Rep Power: 10 | Paula Deen
Paula Deen is a self-made success story who learned the secrets of southern cooking from her Grandmother some 30 years ago. She had no idea at the time that the love for southern cooking her grandmother instilled in her would lead to a life-long career.
Newly divorced and with only $200 to her name, Paula packed up her two sons and moved from Albany, Ga., to Savannah. There she started her own catering business called The Bag Lady, where she prepared fresh lunches to sell to downtown businesses and doctors' offices. MORE HERE | 
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03-28-2008, 06:19 PM
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#2 (permalink)
| | Senior Member
Join Date: Mar 2008 Location: Massachusetts
Posts: 354
Rep Power: 1 | I think Paula is a hoot.
Love to have her for a Grandma.
Has anyone been to her resturant?
__________________  Sukie | |
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03-29-2008, 06:59 AM
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#3 (permalink)
| | Senior Member
Join Date: Dec 2006 Location: Ohio
Posts: 1,318
Rep Power: 3 | I watched her yesterday prepare oxtail, love it. Course she needs to learn how to cut it and maybe select it.  Sorry, couldn't help it....
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There is room for all God's creatures....right next to the mash potatoes.
You must learn to love to learn. | |
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03-29-2008, 10:21 AM
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#4 (permalink)
| | Senior Member
Join Date: Mar 2008 Location: National Capitol Area
Posts: 356
Rep Power: 1 |
Quote:
Originally Posted by Chefnot  I watched her yesterday prepare oxtail, love it. Course she needs to learn how to cut it and maybe select it. Sorry, couldn't help it.... | Unfortunately, even most classically trained chefs get very little experience with the propper butchering of meat. My copy of The Professional Chef from CIA has a chapter on fabrication, but it is still very basic information. | |
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03-29-2008, 01:33 PM
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#5 (permalink)
| | Senior Member
Join Date: Nov 2007
Posts: 515
Rep Power: 1 | Don't keep it a secret, Chefnot! Tell us how to select the best oxtail. This is one of my husband's favorite dishes and I'd like to know the good pieces from the lesser quality. | |
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03-29-2008, 01:45 PM
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#6 (permalink)
| | Senior Member
Join Date: Dec 2006 Location: Ohio
Posts: 1,318
Rep Power: 3 | What she displayed was nothing short of an old cow tail. Must of had an inch of bark on it. Then she explained how the butcher (actually a meat-cutter) had to use a meat cleaver to cut it. That's a dead ringer for old cow. The cartilage, as the animal grows older, fuses together. If it was say, a choice steer or heifer, you would be able to cut the tail in equal parts with just about any knife. Assuming you would know where to cut.
Her dish did look yummie!
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There is room for all God's creatures....right next to the mash potatoes.
You must learn to love to learn. | |
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03-29-2008, 02:29 PM
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#7 (permalink)
| | Senior Member
Join Date: Mar 2008 Location: National Capitol Area
Posts: 356
Rep Power: 1 | I think Chefnot should give us all classes on meat selection and fabrication, all in favor say aye!  | |
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03-29-2008, 04:19 PM
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#8 (permalink)
| | Senior Member
Join Date: Nov 2007
Posts: 515
Rep Power: 1 | Great idea, Cyberdoc! | |
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03-29-2008, 04:28 PM
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#9 (permalink)
| | Senior Member
Join Date: Feb 2008 Location: Southern US
Posts: 1,141
Rep Power: 2 | | |
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03-29-2008, 05:12 PM
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#10 (permalink)
| | Senior Member
Join Date: Jan 2008 Location: Ohio
Posts: 462
Rep Power: 1 | Even though I kinda still like "daytime Paula" a bit and detest "nightime Paula", I still give her credit for making something of her life/career. I've seen several bios on her and, at one point, her two sons were very resentful to her for making them work for her business and keeping them in the kitchen when they could have been outside just 'being boys' with the rest of their friends. I'm glad it all worked out for their family.
Not that I'm defending her but anyone who regularly watches her show probably isn't what you'd call a gourmet so I doubt they'd know the difference between an oxtail they plucked from the meat case at their local supermarket or an old ham hock, LOL. She doesn't try to pass herself off as anyone other than herself.....mayo, butter, cream cheese and all.
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Jeanne | |
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