Tradisionele resepte

Paula Deen se publicist stop

Paula Deen se publicist stop

Na 6 jaar tree Nancy Assuncao uit as Paula Deen se publisist

Paula Deen se diabetes terugslagverhale kom steeds, hierdie keer met 'n Bladsy Ses item oor haar publicist.

Nancy Assuncao, wat Deen die afgelope ses jaar verteenwoordig het, het na bewering verlede maand bedank toe Deen haar ooreenkoms met Novo Nordisk onderhandel het om die diabetesmiddel Victoza te verteenwoordig.

"Hoewel ons baie plesier onderweg gehad het, kon ek nie saamstem met die nuwe sakestrategie in die toekoms nie. Tog wens ek hulle volgehoue ​​sukses," het Assuncao na bewering aan die New York Post gesê.

Gelukkig vir Deen is sy weg haar vaart tot 28 Januarie, wat beteken dat sy die slegte publisiteit sal uitdryf met mense wat geld betaal het vir 'n V&A, kook demo en persoonlike foto saam met die sjef.

Die Daily Byte is 'n gereelde rubriek wat handel oor interessante voedselnuus en neigings regoor die land. Klik hier vir vorige kolomme.


Die botter was Paula Deen

'Ek het nog altyd gesê:' Beoefen matigheid ',' het Paula Deen gesê op NBC se "Today" -program nadat sy onthul het dat sy tipe 2-diabetes het terwyl sy aanhou om kalorie-belaaide resepte op TV op te sit. 'Ek sal dit seker nou 'n bietjie harder sê.'

Sy sal dit hardop en trots sê, net om die kritiek af te lei wat haar soos 'n varkhak in uie gesmoor het sedert sy haar diagnose onthul het, wat meer as drie jaar lank geheim gehou is.

Kritici het die koningin van botter agtervolg omdat sy eers haar siekte onthul het nadat hulle 'n optrede as woordvoerder van die diabetesmiddel Victoza gekry het. Die treffende tweet van sjef en skrywer Anthony Bourdain-"om daaraan te dink om die been te breek, sodat ek later krukke winsgewend kan verkoop"-het baie mense gekristalliseer. Deen se publisist van byna ses jaar, Nancy Assuncao, bedank uit protes omdat sy nie die logika in die besluit van haar kliënt kon sien nie.

Die aankondiging lyk minder oor gesondheid en lyk meer na 'n naakte gryp vir 'n nog groter snytjie-wat na bewering meubels en brillyne en sesfiguursprekers insluit.

"Ons is 'n samelewing wat soortgelyk aan reklame, TV en beroemdhede glo," sê Tom Valenti, een van Amerika se beste en mees gerespekteerde sjefs wat al 15 jaar lank diabetes het. 'Wat sy doen, is in 'n groot mate vermaak,' sê hy.

Mense onderskei nie tussen wat die beroemde sjef van Food Network doen - vermaak - en waarmee sy dit doen nie - kos. Sy is 'n entertainer/beroemdheid wat as 'n voedselowerheid beskou word omdat sy een op TV speel.

Sy het selfs as sodanig erken op die "Today" -program toe sy gesê kook in haar tradisionele suidelike styl is "slegs 30 dae uit 365", het sy gesê. "En dit is vir vermaak. En mense moet verantwoordelik wees."

'N Botterstokkie in haar hande is net so 'n stut of applouslyn (en nou 'n cliché) as 'n bestanddeel. Dit is 'n bousteen in 'n ryk wat op toegewing gebou is.

Omstanders maak Deen se kookkuns versper, maar om eerlik te wees, maak lekker kokke ook hartroerende kos. Maar lekker eet is 'net soveel teater as enigiets anders', sê Valenti. Dit is selde wat u eet (verjaardag, herdenking, Valentine's).

Deen sê nou: "Ek is nie jou dokter nie, ek is jou kok." 'True', sê Virginia Willis, skrywer van From Basic to Brilliant, Y'all. 'Maar met krag', sê Willis, 'kom verantwoordelikheid'.

Deen's Donut Bread Recipe bevat 'n blikkie versoete kondensmelk, twee blikkies ongedreineerde vrugte -skemerkelkie, eiers, 24 Krispy Kreme -donuts en rumsous gemaak met 'n stukkie botter en 'n pond suiker. Dit is 'n hipnotiese, kulinêre treinwrak wat u dwing om te kyk, maar dit het min te doen met kos of kook.

Baie mense dink dat moderne gerief en verwerkte voedsel en onbeperkte versadigde vet 'n tipiese "Suidelike" kombuis is. Deen se resepte bevestig hierdie stereotipe dikwels.

Niks kan verder van die waarheid af wees nie. Diepgebraaide spek-toegedraaide mac en kaas is nie 'Southern' nie. Ook nie 'n donut-hamburger-kombinasie nie.

Die Suide was en is grootliks 'n landboukundige en het "altyd oor plaaslike, streeks- en vars produkte gegaan", sê Willis. 'Ons het 'n groeiseisoen van 10 maande', sê die inheemse Georgiër, wat ook 'n klassiek opgeleide Franse sjef is. Dit was ook histories arm, so suidelike kokke het niks gemors nie.

Sien 'n hartgesonde suidelike resep vir Pan-Seared Georgia Forel.

Toegegee, daar word gebraai in die Suide. Daar is vark en varkvet, maar tipiese Suid -kokke gebruik hierdie tegnieke en bestanddele matig. Niemand sal ooit gebraaide hoender met spa -kookkuns verwar nie, maar dis nie alledaagse kos nie, net koekies en korrels.

"Suider -voedsel moet nie in die verlede vasgevang wees nie," sê Willis. Dit was kos as ons 'in die veld gewerk het, nou werk ons ​​op stoele', sê sy.

Egte korrels is nie 'n room-gebaseerde emulsie wat verwerkte korrels aan die gang hou nie. Hulle is klipgemaal, gekook in water, aftreksel of melk, sê sy. Mieliebrood word nie met verwerkte meel gemaak nie, maar met volgraan mieliemeel, karringmelk, eier en 'n bietjie olie.

Kyk hoe om regte soet aartappelkorrels te kook.

Net soos suidelike kos meer gaan oor botter en braai, beteken gesonde eet meer as om sout, vet en smaak weg te doen, soos Deen en haar seuns verlede week met 'n onskuldige lasagne gedoen het. Hulle gebruik 99 persent maer vleis, lae-natrium tamatiesous en 'n verskeidenheid lae- en vetvrye kase, wat Tom Valenti noem, "nare monsters".

Diabetes is nie 'n sprint nie, dit is 'n marathon, sê Valenti, skrywer van You Don't Be To Be Diabetic to Love This Cookbook. U wil nie hê dat diabeetresepte bewaarplekke vir "nare monsters" en verwerkte voedsel moet wees nie. Resepte met diabetes as vertrekpunt gaan oor smaak en tevredenheid- nie plaasvervangings en ontneming nie.

Diabete en diegene met dieetbeperkings moet ook verantwoordelikheid neem, wys hy op. As u weet dat u nie iets moet eet nie, moet u dit nie bestel nie. As u regtig daaroor praat, verduidelik u situasie en vra die sjef om aan te pas. As die sjef weier, "loop dan," sê hy.

Valenti erken dat diabetes hom meer buigsaam gemaak het. 'Dit het my van my' perd 'gemaak,' maar hy is 'n kunswerk! ', Merk hy wrang op.

Oormaat was nog altyd Deen se sterk kant. Sy vergul nie net die lelie nie, sê Valenti. 'Sy botter dit, bak patats en suik dit.' Kom ons kyk wat sy nou doen.


Die botter was Paula Deen

'Ek het nog altyd gesê:' Beoefen matigheid ',' het Paula Deen op NBC se "Today" -program gesê nadat sy bekend gemaak het dat sy tipe 2-diabetes het terwyl sy aanhou om kalorie-resepte op TV op te sit. 'Ek sal dit seker nou 'n bietjie harder sê.'

Sy sal dit hardop en trots sê, net om die kritiek af te lei wat haar soos 'n varkhak in uie gesmoor het sedert sy haar diagnose onthul het, wat meer as drie jaar lank geheim gehou is.

Kritici het die koningin van botter agtervolg omdat sy eers haar siekte onthul het nadat hulle 'n optrede as woordvoerder van die diabetesmiddel Victoza gekry het. Die treffende tweet van sjef en skrywer Anthony Bourdain-'dink daaraan om die beenbreker te begin, sodat ek later krukke winsgewend kan verkoop'-het baie mense gekristalliseer. Deen se publisist van byna ses jaar, Nancy Assuncao, bedank uit protes omdat sy nie die logika in die besluit van haar kliënt kon sien nie.

Die aankondiging lyk minder oor gesondheid en lyk meer na 'n naakte gryp vir 'n nog groter snytjie-wat na bewering meubels en brillyne en sesfiguursprekers insluit.

"Ons is 'n samelewing wat soortgelyk aan reklame, TV en beroemdhede glo," sê Tom Valenti, een van Amerika se beste en mees gerespekteerde sjefs wat al 15 jaar lank diabetes het. 'Wat sy doen, is in 'n groot mate vermaak,' sê hy.

Mense onderskei nie tussen wat die beroemde sjef van Food Network doen - vermaak - en waarmee sy dit doen nie - kos. Sy is 'n entertainer/beroemdheid wat as 'n voedselowerheid beskou word omdat sy een op TV speel.

Sy het selfs as sodanig erken op die "Today" -program toe sy gesê kook in haar tradisionele suidelike styl is "slegs 30 dae uit 365", het sy gesê. "En dit is vir vermaak. En mense moet verantwoordelik wees."

'N Botterstokkie in haar hande is net so 'n stut of applouslyn (en nou 'n cliché) as 'n bestanddeel. Dit is 'n bousteen in 'n ryk wat op toegewing gebou is.

Omstanders maak Deen se kookkuns versper, maar om eerlik te wees, maak lekker kokke ook hartroerende kos. Maar lekker eet is 'net soveel teater as enigiets anders', sê Valenti. Dit is selde wat u eet (verjaardag, herdenking, Valentine's).

Deen sê nou: "Ek is nie jou dokter nie, ek is jou kok." 'True', sê Virginia Willis, skrywer van From Basic to Brilliant, Y'all. 'Maar met krag', sê Willis, 'kom verantwoordelikheid'.

Deen's Donut Bread Recipe bevat 'n blikkie versoete kondensmelk, twee blikkies ongedreineerde vrugte -skemerkelkie, eiers, 24 Krispy Kreme -donuts en rumsous gemaak met 'n stukkie botter en 'n pond suiker. Dit is 'n hipnotiese, kulinêre treinwrak wat u dwing om te kyk, maar dit het min te doen met kos of kook.

Baie mense dink dat moderne gerief en verwerkte voedsel en onbeperkte versadigde vet 'n tipiese "Suidelike" kombuis is. Deen se resepte bevestig hierdie stereotipe dikwels.

Niks kan verder van die waarheid af wees nie. Diepgebraaide spek-toegedraaide mac en kaas is nie 'Southern' nie. Ook nie 'n donut-hamburger-kombinasie nie.

Die Suide was en is grootliks 'n landboukundige en het "altyd oor plaaslike, streeks- en vars produkte gegaan", sê Willis. 'Ons het 'n groeiseisoen van 10 maande', sê die inheemse Georgiër, wat ook 'n klassiek opgeleide Franse sjef is. Dit was ook histories arm, so suidelike kokke het niks gemors nie.

Sien 'n hartgesonde suidelike resep vir Pan-Seared Georgia Forel.

Toegegee, daar word gebraai in die Suide. Daar is vark en varkvet, maar tipiese Suid -kokke gebruik hierdie tegnieke en bestanddele matig. Niemand sal ooit gebraaide hoender met spa -kookkuns verwar nie, maar dis nie alledaagse kos nie, net koekies en korrels.

"Suider -voedsel moet nie in die verlede vasgevang wees nie," sê Willis. Dit was kos as ons 'in die veld gewerk het, nou werk ons ​​op stoele', sê sy.

Egte korrels is nie 'n room-gebaseerde emulsie wat verwerkte korrels aan die gang hou nie. Hulle is klipgemaal, gekook in water, aftreksel of melk, sê sy. Mieliebrood word nie met verwerkte meel gemaak nie, maar met volgraan mieliemeel, karringmelk, eier en 'n bietjie olie.

Kyk hoe om regte soet aartappelkorrels te kook.

Net soos suidelike kos meer gaan oor botter en braai, beteken gesonde eet meer as om sout, vet en smaak weg te doen, soos Deen en haar seuns verlede week met 'n onskuldige lasagne gedoen het. Hulle gebruik 99 persent maer vleis, lae-natrium tamatiesous en 'n verskeidenheid lae- en vetvrye kase, wat Tom Valenti noem, "nare monsters".

Diabetes is nie 'n sprint nie, dit is 'n marathon, sê Valenti, skrywer van You Don't Be To Be Diabetic to Love This Cookbook. U wil nie hê dat diabeetresepte bewaarplekke vir "nare monsters" en verwerkte voedsel moet wees nie. Resepte met diabetes as vertrekpunt gaan oor smaak en tevredenheid- nie plaasvervangings en ontneming nie.

Diabete en diegene met dieetbeperkings moet ook verantwoordelikheid neem, wys hy op. As u weet dat u nie iets moet eet nie, moet u dit nie bestel nie. As u regtig daaroor praat, verduidelik u situasie en vra die sjef om aan te pas. As die sjef weier, "loop dan," sê hy.

Valenti erken dat diabetes hom meer buigsaam gemaak het. 'Dit het my van my' perd 'gemaak,' maar hy is 'n kunswerk! ', Merk hy wrang op.

Oormaat was nog altyd Deen se sterk kant. Sy vergul nie net die lelie nie, sê Valenti. 'Sy botter dit, bak patats en suik dit.' Kom ons kyk wat sy nou doen.


Die botter was Paula Deen

'Ek het nog altyd gesê:' Beoefen matigheid ',' het Paula Deen op NBC se "Today" -program gesê nadat sy bekend gemaak het dat sy tipe 2-diabetes het terwyl sy aanhou om kalorie-resepte op TV op te sit. 'Ek sal dit seker nou 'n bietjie harder sê.'

Sy sal dit hardop en trots sê, net om die kritiek af te lei wat haar soos 'n varkhak in uie gesmoor het sedert sy haar diagnose onthul het, wat meer as drie jaar lank geheim gehou is.

Kritici het die koningin van botter agtervolg omdat sy eers haar siekte onthul het nadat hulle 'n optrede as woordvoerder van die diabetesmiddel Victoza gekry het. Die treffende tweet van sjef en skrywer Anthony Bourdain-'dink daaraan om die beenbreker te begin, sodat ek later krukke winsgewend kan verkoop'-het baie mense gekristalliseer. Deen se publisist van byna ses jaar, Nancy Assuncao, bedank uit protes omdat sy nie die logika in die besluit van haar kliënt kon sien nie.

Die aankondiging lyk minder oor gesondheid en lyk meer na 'n naakte gryp vir 'n nog groter snytjie-wat na bewering meubels en brillyne en sesfiguursprekers insluit.

"Ons is 'n samelewing wat soortgelyk aan reklame, TV en beroemdhede glo," sê Tom Valenti, een van Amerika se beste en mees gerespekteerde sjefs wat al 15 jaar lank diabetes het. 'Wat sy doen, is in 'n groot mate vermaak,' sê hy.

Mense onderskei nie tussen wat die beroemde sjef van Food Network doen - vermaak - en waarmee sy dit doen nie - kos. Sy is 'n entertainer/beroemdheid wat as 'n voedselowerheid beskou word omdat sy een op TV speel.

Sy het selfs as sodanig erken op die "Today" -program toe sy gesê kook in haar tradisionele suidelike styl is "slegs 30 dae uit 365", het sy gesê. "En dit is vir vermaak. En mense moet verantwoordelik wees."

'N Botterstokkie in haar hande is net so 'n stut of applouslyn (en nou 'n cliché) as 'n bestanddeel. Dit is 'n bousteen in 'n ryk wat op toegewing gebou is.

Omstanders maak Deen se kookkuns versper, maar om eerlik te wees, maak lekker kokke ook hartroerende kos. Maar lekker eet is 'net soveel teater as enigiets anders', sê Valenti. Dit is selde wat u eet (verjaardag, herdenking, Valentine's).

Deen sê nou: "Ek is nie jou dokter nie, ek is jou kok." 'True', sê Virginia Willis, skrywer van From Basic to Brilliant, Y'all. 'Maar met krag', sê Willis, 'kom verantwoordelikheid'.

Deen's Donut Bread Recipe bevat 'n blikkie versoete kondensmelk, twee blikkies ongedreineerde vrugte -skemerkelkie, eiers, 24 Krispy Kreme -donuts en rumsous gemaak met 'n stukkie botter en 'n pond suiker. Dit is 'n hipnotiese, kulinêre treinwrak wat u dwing om te kyk, maar dit het min te doen met kos of kook.

Baie mense dink dat moderne gerief en verwerkte voedsel en onbeperkte versadigde vet 'n tipiese "Suidelike" kombuis is. Deen se resepte bevestig hierdie stereotipe dikwels.

Niks kan verder van die waarheid af wees nie. Diepgebraaide spek-toegedraaide mac en kaas is nie 'Southern' nie. Ook nie 'n donut-hamburger-kombinasie nie.

Die Suide was en is grootliks 'n landboukundige en het "altyd oor plaaslike, streeks- en vars produkte gegaan", sê Willis. 'Ons het 'n groeiseisoen van 10 maande', sê die inheemse Georgiër, wat ook 'n klassiek opgeleide Franse sjef is. Dit was ook histories arm, so suidelike kokke het niks gemors nie.

Sien 'n hartgesonde suidelike resep vir Pan-Seared Georgia Forel.

Toegegee, daar word gebraai in die Suide. Daar is vark en varkvet, maar tipiese Suid -kokke gebruik hierdie tegnieke en bestanddele matig. Niemand sal ooit gebraaide hoender met spa -kookkuns verwar nie, maar dis nie alledaagse kos nie, net koekies en korrels.

"Suider -voedsel moet nie in die verlede vasgevang wees nie," sê Willis. Dit was kos as ons 'in die veld gewerk het, nou werk ons ​​op stoele', sê sy.

Egte korrels is nie 'n room-gebaseerde emulsie wat verwerkte korrels aan die gang hou nie. Hulle is klipgemaal, gekook in water, aftreksel of melk, sê sy. Mieliebrood word nie met verwerkte meel gemaak nie, maar met volgraan mieliemeel, karringmelk, eier en 'n bietjie olie.

Kyk hoe om regte soet aartappelkorrels te kook.

Net soos suidelike kos meer gaan oor botter en braai, beteken gesonde eet meer as om sout, vet en smaak weg te doen, soos Deen en haar seuns verlede week met 'n onskuldige lasagne gedoen het. Hulle gebruik 99 persent maer vleis, lae-natrium tamatiesous en 'n verskeidenheid lae- en vetvrye kase, wat Tom Valenti noem, "nare monsters".

Diabetes is nie 'n sprint nie, dit is 'n marathon, sê Valenti, skrywer van You Don't Be To Be Diabetic to Love This Cookbook. U wil nie hê dat diabeetresepte bewaarplekke vir "nare monsters" en verwerkte voedsel moet wees nie. Resepte met diabetes as vertrekpunt gaan oor smaak en tevredenheid- nie plaasvervangings en ontneming nie.

Diabete en diegene met dieetbeperkings moet ook verantwoordelikheid neem, wys hy op. As u weet dat u nie iets moet eet nie, moet u dit nie bestel nie. As u regtig daaroor praat, verduidelik u situasie en vra die sjef om aan te pas. As die sjef weier, "loop dan," sê hy.

Valenti erken dat diabetes hom meer buigsaam gemaak het. 'Dit het my van my' perd 'gemaak,' maar hy is 'n kunswerk! ', Merk hy wrang op.

Oormaat was nog altyd Deen se sterk kant. Sy vergul nie net die lelie nie, sê Valenti. 'Sy botter dit, bak patats en suik dit.' Kom ons kyk wat sy nou doen.


Die botter was Paula Deen

'Ek het nog altyd gesê:' Beoefen matigheid ',' het Paula Deen op NBC se "Today" -program gesê nadat sy bekend gemaak het dat sy tipe 2-diabetes het terwyl sy aanhou om kalorie-resepte op TV op te sit. 'Ek sal dit seker nou 'n bietjie harder sê.'

Sy sal dit hardop en trots sê, net om die kritiek af te lei wat haar soos 'n varkhak in uie gesmoor het sedert sy haar diagnose onthul het, wat meer as drie jaar lank geheim gehou is.

Kritici het die koningin van botter agtervolg omdat sy eers haar siekte onthul het nadat hulle 'n optrede as woordvoerder van die diabetesmiddel Victoza gekry het. Die treffende tweet van sjef en skrywer Anthony Bourdain-'dink daaraan om die beenbreker te begin, sodat ek later krukke winsgewend kan verkoop'-het baie mense gekristalliseer. Deen se publisist van byna ses jaar, Nancy Assuncao, bedank uit protes omdat sy nie die logika in die besluit van haar kliënt kon sien nie.

Die aankondiging lyk minder oor gesondheid en lyk meer na 'n naakte gryp vir 'n nog groter snytjie-wat na bewering meubels en brillyne en sesfiguursprekers insluit.

"Ons is 'n samelewing wat soortgelyk aan reklame, TV en beroemdhede glo," sê Tom Valenti, een van Amerika se beste en mees gerespekteerde sjefs wat al 15 jaar lank diabetes het. 'Wat sy doen, is in 'n groot mate vermaak,' sê hy.

Mense onderskei nie tussen wat die beroemde sjef van Food Network doen - vermaak - en waarmee sy dit doen nie - kos. Sy is 'n entertainer/beroemdheid wat as 'n voedselowerheid beskou word omdat sy een op TV speel.

Sy het selfs as sodanig erken op die "Today" -program toe sy gesê kook in haar tradisionele suidelike styl is "slegs 30 dae uit 365", het sy gesê. "En dit is vir vermaak. En mense moet verantwoordelik wees."

'N Botterstokkie in haar hande is net so 'n stut of applouslyn (en nou 'n cliché) as 'n bestanddeel. Dit is 'n bousteen in 'n ryk wat op toegewing gebou is.

Omstanders maak Deen se kookkuns versper, maar om eerlik te wees, maak lekker kokke ook hartroerende kos. Maar lekker eet is 'net soveel teater as enigiets anders', sê Valenti. Dit is selde wat u eet (verjaardag, herdenking, Valentine's).

Deen sê nou: "Ek is nie jou dokter nie, ek is jou kok." 'True', sê Virginia Willis, skrywer van From Basic to Brilliant, Y'all. 'Maar met krag', sê Willis, 'kom verantwoordelikheid'.

Deen's Donut Bread Recipe bevat 'n blikkie versoete kondensmelk, twee blikkies ongedreineerde vrugte -skemerkelkie, eiers, 24 Krispy Kreme -donuts en rumsous gemaak met 'n stukkie botter en 'n pond suiker. Dit is 'n hipnotiese, kulinêre treinwrak wat u dwing om te kyk, maar dit het min te doen met kos of kook.

Baie mense dink dat moderne gerief en verwerkte voedsel en onbeperkte versadigde vet 'n tipiese "Suidelike" kombuis is. Deen se resepte bevestig hierdie stereotipe dikwels.

Niks kan verder van die waarheid af wees nie. Diepgebraaide spek-toegedraaide mac en kaas is nie 'Southern' nie. Ook nie 'n donut-hamburger-kombinasie nie.

Die Suide was en is grootliks 'n landboukundige en het "altyd oor plaaslike, streeks- en vars produkte gegaan", sê Willis. 'Ons het 'n groeiseisoen van 10 maande', sê die inheemse Georgiër, wat ook 'n klassiek opgeleide Franse sjef is. Dit was ook histories arm, so suidelike kokke het niks gemors nie.

Sien 'n hartgesonde suidelike resep vir Pan-Seared Georgia Forel.

Toegegee, daar word gebraai in die Suide. Daar is vark en varkvet, maar tipiese Suid -kokke gebruik hierdie tegnieke en bestanddele matig. Niemand sal ooit gebraaide hoender met spa -kookkuns verwar nie, maar dis nie alledaagse kos nie, net koekies en korrels.

"Suider -voedsel moet nie in die verlede vasgevang wees nie," sê Willis. Dit was kos as ons 'in die veld gewerk het, nou werk ons ​​op stoele', sê sy.

Egte korrels is nie 'n room-gebaseerde emulsie wat verwerkte korrels aan die gang hou nie. Hulle is klipgemaal, gekook in water, aftreksel of melk, sê sy. Mieliebrood word nie met verwerkte meel gemaak nie, maar met volgraan mieliemeel, karringmelk, eier en 'n bietjie olie.

Kyk hoe om regte soet aartappelkorrels te kook.

Net soos suidelike kos meer gaan oor botter en braai, beteken gesonde eet meer as om sout, vet en smaak weg te doen, soos Deen en haar seuns verlede week met 'n onskuldige lasagne gedoen het. Hulle gebruik 99 persent maer vleis, lae-natrium tamatiesous en 'n verskeidenheid lae- en vetvrye kase, wat Tom Valenti noem, "nare monsters".

Diabetes is nie 'n sprint nie, dit is 'n marathon, sê Valenti, skrywer van You Don't Be To Be Diabetic to Love This Cookbook. U wil nie hê dat diabeetresepte bewaarplekke vir "nare monsters" en verwerkte voedsel moet wees nie. Resepte met diabetes as vertrekpunt gaan oor smaak en tevredenheid- nie plaasvervangings en ontneming nie.

Diabete en diegene met dieetbeperkings moet ook verantwoordelikheid neem, wys hy op. As u weet dat u nie iets moet eet nie, moet u dit nie bestel nie. As u regtig daaroor praat, verduidelik u situasie en vra die sjef om aan te pas. As die sjef weier, "loop dan," sê hy.

Valenti erken dat diabetes hom meer buigsaam gemaak het. 'Dit het my van my' perd 'gemaak,' maar hy is 'n kunswerk! ', Merk hy wrang op.

Oormaat was nog altyd Deen se sterk kant. Sy vergul nie net die lelie nie, sê Valenti. 'Sy botter dit, bak patats en suik dit.' Kom ons kyk wat sy nou doen.


Die botter was Paula Deen

'Ek het nog altyd gesê:' Beoefen matigheid ',' het Paula Deen op NBC se "Today" -program gesê nadat sy bekend gemaak het dat sy tipe 2-diabetes het terwyl sy aanhou om kalorie-resepte op TV op te sit. 'Ek sal dit seker nou 'n bietjie harder sê.'

Sy sal dit hardop en trots sê, net om die kritiek af te lei wat haar soos 'n varkhak in uie gesmoor het sedert sy haar diagnose onthul het, wat meer as drie jaar lank geheim gehou is.

Kritici het die koningin van botter agtervolg omdat sy eers haar siekte onthul het nadat hulle 'n optrede as woordvoerder van die diabetesmiddel Victoza gekry het. Die treffende tweet van sjef en skrywer Anthony Bourdain-'dink daaraan om die beenbreker te begin, sodat ek later krukke winsgewend kan verkoop'-het baie mense gekristalliseer. Deen se publisist van byna ses jaar, Nancy Assuncao, bedank uit protes omdat sy nie die logika in die besluit van haar kliënt kon sien nie.

Die aankondiging lyk minder oor gesondheid en lyk meer na 'n naakte gryp vir 'n nog groter snytjie-wat na bewering meubels en brillyne en sesfiguursprekers insluit.

"Ons is 'n samelewing wat soortgelyk aan reklame, TV en beroemdhede glo," sê Tom Valenti, een van Amerika se beste en mees gerespekteerde sjefs wat al 15 jaar lank diabetes het. 'Wat sy doen, is in 'n groot mate vermaak,' sê hy.

Mense onderskei nie tussen wat die beroemde sjef van Food Network doen - vermaak - en waarmee sy dit doen nie - kos. Sy is 'n entertainer/beroemdheid wat as 'n voedselowerheid beskou word omdat sy een op TV speel.

Sy het selfs as sodanig erken op die "Today" -program toe sy gesê kook in haar tradisionele suidelike styl is "slegs 30 dae uit 365", het sy gesê. "En dit is vir vermaak. En mense moet verantwoordelik wees."

'N Botterstokkie in haar hande is net so 'n stut of applouslyn (en nou 'n cliché) as 'n bestanddeel. Dit is 'n bousteen in 'n ryk wat op toegewing gebou is.

Omstanders maak Deen se kookkuns versper, maar om eerlik te wees, maak lekker kokke ook hartroerende kos. Maar lekker eet is 'net soveel teater as enigiets anders', sê Valenti. Dit is selde wat u eet (verjaardag, herdenking, Valentine's).

Deen sê nou: "Ek is nie jou dokter nie, ek is jou kok." 'True', sê Virginia Willis, skrywer van From Basic to Brilliant, Y'all. 'Maar met krag', sê Willis, 'kom verantwoordelikheid'.

Deen's Donut Bread Recipe bevat 'n blikkie versoete kondensmelk, twee blikkies ongedreineerde vrugte -skemerkelkie, eiers, 24 Krispy Kreme -donuts en rumsous gemaak met 'n stukkie botter en 'n pond suiker. Dit is 'n hipnotiese, kulinêre treinwrak wat u dwing om te kyk, maar dit het min te doen met kos of kook.

Baie mense dink dat moderne gerief en verwerkte voedsel en onbeperkte versadigde vet 'n tipiese "Suidelike" kombuis is. Deen se resepte bevestig hierdie stereotipe dikwels.

Niks kan verder van die waarheid af wees nie. Diepgebraaide spek-toegedraaide mac en kaas is nie 'Southern' nie. Ook nie 'n donut-hamburger-kombinasie nie.

Die Suide was en is grootliks 'n landboukundige en het "altyd oor plaaslike, streeks- en vars produkte gegaan", sê Willis. 'Ons het 'n groeiseisoen van 10 maande', sê die inheemse Georgiër, wat ook 'n klassiek opgeleide Franse sjef is. Dit was ook histories arm, so suidelike kokke het niks gemors nie.

Sien 'n hartgesonde suidelike resep vir Pan-Seared Georgia Forel.

Toegegee, daar word gebraai in die Suide. Daar is vark en varkvet, maar tipiese Suid -kokke gebruik hierdie tegnieke en bestanddele matig. Niemand sal ooit gebraaide hoender met spa -kookkuns verwar nie, maar dis nie alledaagse kos nie, net koekies en korrels.

"Suider -voedsel moet nie in die verlede vasgevang wees nie," sê Willis. Dit was kos as ons 'in die veld gewerk het, nou werk ons ​​op stoele', sê sy.

Egte korrels is nie 'n room-gebaseerde emulsie wat verwerkte korrels aan die gang hou nie. Hulle is klipgemaal, gekook in water, aftreksel of melk, sê sy. Mieliebrood word nie met verwerkte meel gemaak nie, maar met volgraan mieliemeel, karringmelk, eier en 'n bietjie olie.

Kyk hoe om regte soet aartappelkorrels te kook.

Net soos suidelike kos meer gaan oor botter en braai, beteken gesonde eet meer as om sout, vet en smaak weg te doen, soos Deen en haar seuns verlede week met 'n onskuldige lasagne gedoen het. Hulle gebruik 99 persent maer vleis, lae-natrium tamatiesous en 'n verskeidenheid lae- en vetvrye kase, wat Tom Valenti noem, "nare monsters".

Diabetes is nie 'n sprint nie, dit is 'n marathon, sê Valenti, skrywer van You Don't Be To Be Diabetic to Love This Cookbook. U wil nie hê dat diabeetresepte bewaarplekke vir "nare monsters" en verwerkte voedsel moet wees nie. Resepte met diabetes as vertrekpunt gaan oor smaak en tevredenheid- nie plaasvervangings en ontneming nie.

Diabete en diegene met dieetbeperkings moet ook verantwoordelikheid neem, wys hy op. As u weet dat u nie iets moet eet nie, moet u dit nie bestel nie. As u regtig daaroor praat, verduidelik u situasie en vra die sjef om aan te pas. As die sjef weier, "loop dan," sê hy.

Valenti erken dat diabetes hom meer buigsaam gemaak het. 'Dit het my van my' perd 'gemaak,' maar hy is 'n kunswerk! ', Merk hy wrang op.

Oormaat was nog altyd Deen se sterk kant. Sy vergul nie net die lelie nie, sê Valenti. 'Sy botter dit, bak patats en suik dit.' Kom ons kyk wat sy nou doen.


Die botter was Paula Deen

'Ek het nog altyd gesê:' Beoefen matigheid ',' het Paula Deen op NBC se "Today" -program gesê nadat sy bekend gemaak het dat sy tipe 2-diabetes het terwyl sy aanhou om kalorie-resepte op TV op te sit. 'Ek sal dit seker nou 'n bietjie harder sê.'

Sy sal dit hardop en trots sê, net om die kritiek af te lei wat haar soos 'n varkhak in uie gesmoor het sedert sy haar diagnose onthul het, wat meer as drie jaar lank geheim gehou is.

Kritici het die koningin van botter agtervolg omdat sy eers haar siekte onthul het nadat hulle 'n optrede as woordvoerder van die diabetesmiddel Victoza gekry het. Die treffende tweet van sjef en skrywer Anthony Bourdain-'dink daaraan om die beenbreker te begin, sodat ek later krukke winsgewend kan verkoop'-het baie mense gekristalliseer. Deen se publisist van byna ses jaar, Nancy Assuncao, bedank uit protes omdat sy nie die logika in die besluit van haar kliënt kon sien nie.

Die aankondiging lyk minder oor gesondheid en lyk meer na 'n naakte gryp vir 'n nog groter snytjie-wat na bewering meubels en brillyne en sesfiguursprekers insluit.

"Ons is 'n samelewing wat soortgelyk aan reklame, TV en beroemdhede glo," sê Tom Valenti, een van Amerika se beste en mees gerespekteerde sjefs wat al 15 jaar lank diabetes het. 'Wat sy doen, is in 'n groot mate vermaak,' sê hy.

Mense onderskei nie tussen wat die beroemde sjef van Food Network doen - vermaak - en waarmee sy dit doen nie - kos. Sy is 'n entertainer/beroemdheid wat as 'n voedselowerheid beskou word omdat sy een op TV speel.

Sy het selfs as sodanig erken op die "Today" -program toe sy gesê kook in haar tradisionele suidelike styl is "slegs 30 dae uit 365", het sy gesê. "En dit is vir vermaak. En mense moet verantwoordelik wees."

'N Botterstokkie in haar hande is net so 'n stut of applouslyn (en nou 'n cliché) as 'n bestanddeel. Dit is 'n bousteen in 'n ryk wat op toegewing gebou is.

Omstanders maak Deen se kookkuns versper, maar om eerlik te wees, maak lekker kokke ook hartroerende kos. Maar lekker eet is 'net soveel teater as enigiets anders', sê Valenti. Dit is selde wat u eet (verjaardag, herdenking, Valentine's).

Deen sê nou: "Ek is nie jou dokter nie, ek is jou kok." 'True', sê Virginia Willis, skrywer van From Basic to Brilliant, Y'all. 'Maar met krag', sê Willis, 'kom verantwoordelikheid'.

Deen's Donut Bread Recipe bevat 'n blikkie versoete kondensmelk, twee blikkies ongedreineerde vrugte -skemerkelkie, eiers, 24 Krispy Kreme -donuts en rumsous gemaak met 'n stukkie botter en 'n pond suiker. It’s a hypnotic, culinary train wreck that compels you to watch, but it has little do with food or cooking.

Many people think that modern convenience and processed foods and unlimited saturated fat comprise typical “Southern” cuisine. Deen’s recipes often confirmed that stereotype.

Nothing could be farther from the truth. Deep-fried bacon-wrapped mac and cheese isn’t “Southern.” Neither is a donut-hamburger combo.

The South was and is a largely agrarian and has “always been about local, regional, fresh produce,” says Willis. “We have a 10-month growing season,” says the native-born Georgian who’s also a classically-trained French chef. It was also historically poor so Southern cooks wasted nothing.

See a heart-healthy Southern recipe for Pan-Seared Georgia Trout.

Granted there’s deep-frying in the South. There’s pig and lard but typical Southern cooks use these techniques and ingredients in moderation. No one will ever confuse fried chicken with spa cuisine but it’s not everyday food any more than biscuits and grits.

“Southern food shouldn’t be trapped in the past,” says Willis. That was food for when we “worked in fields now we work in chairs,” she says.

Real grits are not a cream-based emulsion that keeps processed grits afloat. They’re stone-ground, cooked in water, stock or milk, she says. Cornbread’s not made with processed flour but with whole-grain cornmeal, buttermilk, egg and a little oil.

See how to cook real Sweet Potato Grits.

Just as Southern food is about more than butter and deep-frying, eating healthily involves more than stripping away salt, fat and taste, as Deen and her sons did to an innocent lasagna last week. They used 99 percent lean meat, low-sodium tomato sauce and a variety of low- and no-fat cheeses, what Tom Valenti calls, “nasty specimens.”

Diabetes isn’t a sprint, it’s a marathon, says Valenti, author of You Don’t Have to Be Diabetic to Love This Cookbook. You don’t want diabetic recipes to be repositories for “nasty specimens” and processed foods. Recipes with diabetes as the starting point are about flavor and satisfaction-- not substitutions and deprivation.

Diabetics and those with dietary restrictions also have to take responsibility, he points out. If you know you shouldn’t eat something, don’t order it. If you’re really jonesing for it, explain your situation and ask the chef to adjust. If the chef refuses, “then walk,” he says.

Valenti admits that diabetes made him more flexible. “It made me get off my, ‘But this is a work of art!’ high horse,” he notes wryly.

Excess has always been Deen’s strong suit. She doesn’t just gild the lily, says Valenti. “She’s butters it, deep-fries and sugars it.” Let’s see what she does now.


The butter was Paula Deen's shtick

“I've always said, ‘Practice moderation, y’all,’' Paula Deen said on NBC's "Today" show after disclosing she has Type 2 diabetes while continuing to dish up calorie-laden recipes on TV. “I'll probably say that a little louder now.”

She’ll say it loud and proud if only to deflect the criticism that’s smothered her like a pork chop in onions since she revealed her diagnosis, held secret for more some three years.

Critics went after the Queen of Butter for revealing her disease only after securing a gig as spokeswoman for the diabetes drug Victoza. Chef and author Anthony Bourdain’s trenchant tweet—“thinking of getting into the leg-breaking business, so I can profitably sell crutches later”—crystallized what many felt. Deen's publicist of nearly six years, Nancy Assuncao, resigned in protest because she couldn't see the logic in her client's decision.

The announcement seemed less about health and more like a naked grab for an even bigger slice of the pie -- which reportedly includes furniture and eyeglass lines and six-figure speaking fees.

“We are a society that kind of believes what’s out there as far as advertising, TV and celebrity,” says Tom Valenti, one of America’s best and most-respected chefs who’s been diabetic for 15 years. “What she does is, to a great extent, entertainment,” he says.

People don’t distinguish between what Food Network celebrity chef does—entertain—and what she does it with—food. She’s an entertainer/celebrity who’s regarded as a food authority because she plays one on TV.

She even admitted as such on the "Today" show when she said cooking in her traditional Southern style is "only 30 days out of 365," she said. "And it’s for entertainment. And people have to be responsible."

A stick of butter in her hands is as much a prop or applause-line (and now a cliché) as an ingredient. It’s a building block in an empire built on indulgence.

Detractors slam Deen’s artery-clogging cuisine, but to be fair, fine-dining chefs also create heart-stoppingly rich food. But fine dining is “as much theater as anything else,” says Valenti. It’s event-dining (birthday, anniversary, Valentine’s) that you do rarely.

Deen’s now saying, “I’m not your doctor, I’m your cook.” “True,” says Virginia Willis, author of From Basic to Brilliant, Y’all. “But with power,” says Willis simply, “comes responsibility.”

Deen’s Donut Bread Recipe has a can of sweetened condensed milk, two cans of undrained fruit cocktail, eggs, 24 Krispy Kreme Donuts and rum sauce made with a stick of butter and a pound of confectioner’s sugar. It’s a hypnotic, culinary train wreck that compels you to watch, but it has little do with food or cooking.

Many people think that modern convenience and processed foods and unlimited saturated fat comprise typical “Southern” cuisine. Deen’s recipes often confirmed that stereotype.

Nothing could be farther from the truth. Deep-fried bacon-wrapped mac and cheese isn’t “Southern.” Neither is a donut-hamburger combo.

The South was and is a largely agrarian and has “always been about local, regional, fresh produce,” says Willis. “We have a 10-month growing season,” says the native-born Georgian who’s also a classically-trained French chef. It was also historically poor so Southern cooks wasted nothing.

See a heart-healthy Southern recipe for Pan-Seared Georgia Trout.

Granted there’s deep-frying in the South. There’s pig and lard but typical Southern cooks use these techniques and ingredients in moderation. No one will ever confuse fried chicken with spa cuisine but it’s not everyday food any more than biscuits and grits.

“Southern food shouldn’t be trapped in the past,” says Willis. That was food for when we “worked in fields now we work in chairs,” she says.

Real grits are not a cream-based emulsion that keeps processed grits afloat. They’re stone-ground, cooked in water, stock or milk, she says. Cornbread’s not made with processed flour but with whole-grain cornmeal, buttermilk, egg and a little oil.

See how to cook real Sweet Potato Grits.

Just as Southern food is about more than butter and deep-frying, eating healthily involves more than stripping away salt, fat and taste, as Deen and her sons did to an innocent lasagna last week. They used 99 percent lean meat, low-sodium tomato sauce and a variety of low- and no-fat cheeses, what Tom Valenti calls, “nasty specimens.”

Diabetes isn’t a sprint, it’s a marathon, says Valenti, author of You Don’t Have to Be Diabetic to Love This Cookbook. You don’t want diabetic recipes to be repositories for “nasty specimens” and processed foods. Recipes with diabetes as the starting point are about flavor and satisfaction-- not substitutions and deprivation.

Diabetics and those with dietary restrictions also have to take responsibility, he points out. If you know you shouldn’t eat something, don’t order it. If you’re really jonesing for it, explain your situation and ask the chef to adjust. If the chef refuses, “then walk,” he says.

Valenti admits that diabetes made him more flexible. “It made me get off my, ‘But this is a work of art!’ high horse,” he notes wryly.

Excess has always been Deen’s strong suit. She doesn’t just gild the lily, says Valenti. “She’s butters it, deep-fries and sugars it.” Let’s see what she does now.


The butter was Paula Deen's shtick

“I've always said, ‘Practice moderation, y’all,’' Paula Deen said on NBC's "Today" show after disclosing she has Type 2 diabetes while continuing to dish up calorie-laden recipes on TV. “I'll probably say that a little louder now.”

She’ll say it loud and proud if only to deflect the criticism that’s smothered her like a pork chop in onions since she revealed her diagnosis, held secret for more some three years.

Critics went after the Queen of Butter for revealing her disease only after securing a gig as spokeswoman for the diabetes drug Victoza. Chef and author Anthony Bourdain’s trenchant tweet—“thinking of getting into the leg-breaking business, so I can profitably sell crutches later”—crystallized what many felt. Deen's publicist of nearly six years, Nancy Assuncao, resigned in protest because she couldn't see the logic in her client's decision.

The announcement seemed less about health and more like a naked grab for an even bigger slice of the pie -- which reportedly includes furniture and eyeglass lines and six-figure speaking fees.

“We are a society that kind of believes what’s out there as far as advertising, TV and celebrity,” says Tom Valenti, one of America’s best and most-respected chefs who’s been diabetic for 15 years. “What she does is, to a great extent, entertainment,” he says.

People don’t distinguish between what Food Network celebrity chef does—entertain—and what she does it with—food. She’s an entertainer/celebrity who’s regarded as a food authority because she plays one on TV.

She even admitted as such on the "Today" show when she said cooking in her traditional Southern style is "only 30 days out of 365," she said. "And it’s for entertainment. And people have to be responsible."

A stick of butter in her hands is as much a prop or applause-line (and now a cliché) as an ingredient. It’s a building block in an empire built on indulgence.

Detractors slam Deen’s artery-clogging cuisine, but to be fair, fine-dining chefs also create heart-stoppingly rich food. But fine dining is “as much theater as anything else,” says Valenti. It’s event-dining (birthday, anniversary, Valentine’s) that you do rarely.

Deen’s now saying, “I’m not your doctor, I’m your cook.” “True,” says Virginia Willis, author of From Basic to Brilliant, Y’all. “But with power,” says Willis simply, “comes responsibility.”

Deen’s Donut Bread Recipe has a can of sweetened condensed milk, two cans of undrained fruit cocktail, eggs, 24 Krispy Kreme Donuts and rum sauce made with a stick of butter and a pound of confectioner’s sugar. It’s a hypnotic, culinary train wreck that compels you to watch, but it has little do with food or cooking.

Many people think that modern convenience and processed foods and unlimited saturated fat comprise typical “Southern” cuisine. Deen’s recipes often confirmed that stereotype.

Nothing could be farther from the truth. Deep-fried bacon-wrapped mac and cheese isn’t “Southern.” Neither is a donut-hamburger combo.

The South was and is a largely agrarian and has “always been about local, regional, fresh produce,” says Willis. “We have a 10-month growing season,” says the native-born Georgian who’s also a classically-trained French chef. It was also historically poor so Southern cooks wasted nothing.

See a heart-healthy Southern recipe for Pan-Seared Georgia Trout.

Granted there’s deep-frying in the South. There’s pig and lard but typical Southern cooks use these techniques and ingredients in moderation. No one will ever confuse fried chicken with spa cuisine but it’s not everyday food any more than biscuits and grits.

“Southern food shouldn’t be trapped in the past,” says Willis. That was food for when we “worked in fields now we work in chairs,” she says.

Real grits are not a cream-based emulsion that keeps processed grits afloat. They’re stone-ground, cooked in water, stock or milk, she says. Cornbread’s not made with processed flour but with whole-grain cornmeal, buttermilk, egg and a little oil.

See how to cook real Sweet Potato Grits.

Just as Southern food is about more than butter and deep-frying, eating healthily involves more than stripping away salt, fat and taste, as Deen and her sons did to an innocent lasagna last week. They used 99 percent lean meat, low-sodium tomato sauce and a variety of low- and no-fat cheeses, what Tom Valenti calls, “nasty specimens.”

Diabetes isn’t a sprint, it’s a marathon, says Valenti, author of You Don’t Have to Be Diabetic to Love This Cookbook. You don’t want diabetic recipes to be repositories for “nasty specimens” and processed foods. Recipes with diabetes as the starting point are about flavor and satisfaction-- not substitutions and deprivation.

Diabetics and those with dietary restrictions also have to take responsibility, he points out. If you know you shouldn’t eat something, don’t order it. If you’re really jonesing for it, explain your situation and ask the chef to adjust. If the chef refuses, “then walk,” he says.

Valenti admits that diabetes made him more flexible. “It made me get off my, ‘But this is a work of art!’ high horse,” he notes wryly.

Excess has always been Deen’s strong suit. She doesn’t just gild the lily, says Valenti. “She’s butters it, deep-fries and sugars it.” Let’s see what she does now.


The butter was Paula Deen's shtick

“I've always said, ‘Practice moderation, y’all,’' Paula Deen said on NBC's "Today" show after disclosing she has Type 2 diabetes while continuing to dish up calorie-laden recipes on TV. “I'll probably say that a little louder now.”

She’ll say it loud and proud if only to deflect the criticism that’s smothered her like a pork chop in onions since she revealed her diagnosis, held secret for more some three years.

Critics went after the Queen of Butter for revealing her disease only after securing a gig as spokeswoman for the diabetes drug Victoza. Chef and author Anthony Bourdain’s trenchant tweet—“thinking of getting into the leg-breaking business, so I can profitably sell crutches later”—crystallized what many felt. Deen's publicist of nearly six years, Nancy Assuncao, resigned in protest because she couldn't see the logic in her client's decision.

The announcement seemed less about health and more like a naked grab for an even bigger slice of the pie -- which reportedly includes furniture and eyeglass lines and six-figure speaking fees.

“We are a society that kind of believes what’s out there as far as advertising, TV and celebrity,” says Tom Valenti, one of America’s best and most-respected chefs who’s been diabetic for 15 years. “What she does is, to a great extent, entertainment,” he says.

People don’t distinguish between what Food Network celebrity chef does—entertain—and what she does it with—food. She’s an entertainer/celebrity who’s regarded as a food authority because she plays one on TV.

She even admitted as such on the "Today" show when she said cooking in her traditional Southern style is "only 30 days out of 365," she said. "And it’s for entertainment. And people have to be responsible."

A stick of butter in her hands is as much a prop or applause-line (and now a cliché) as an ingredient. It’s a building block in an empire built on indulgence.

Detractors slam Deen’s artery-clogging cuisine, but to be fair, fine-dining chefs also create heart-stoppingly rich food. But fine dining is “as much theater as anything else,” says Valenti. It’s event-dining (birthday, anniversary, Valentine’s) that you do rarely.

Deen’s now saying, “I’m not your doctor, I’m your cook.” “True,” says Virginia Willis, author of From Basic to Brilliant, Y’all. “But with power,” says Willis simply, “comes responsibility.”

Deen’s Donut Bread Recipe has a can of sweetened condensed milk, two cans of undrained fruit cocktail, eggs, 24 Krispy Kreme Donuts and rum sauce made with a stick of butter and a pound of confectioner’s sugar. It’s a hypnotic, culinary train wreck that compels you to watch, but it has little do with food or cooking.

Many people think that modern convenience and processed foods and unlimited saturated fat comprise typical “Southern” cuisine. Deen’s recipes often confirmed that stereotype.

Nothing could be farther from the truth. Deep-fried bacon-wrapped mac and cheese isn’t “Southern.” Neither is a donut-hamburger combo.

The South was and is a largely agrarian and has “always been about local, regional, fresh produce,” says Willis. “We have a 10-month growing season,” says the native-born Georgian who’s also a classically-trained French chef. It was also historically poor so Southern cooks wasted nothing.

See a heart-healthy Southern recipe for Pan-Seared Georgia Trout.

Granted there’s deep-frying in the South. There’s pig and lard but typical Southern cooks use these techniques and ingredients in moderation. No one will ever confuse fried chicken with spa cuisine but it’s not everyday food any more than biscuits and grits.

“Southern food shouldn’t be trapped in the past,” says Willis. That was food for when we “worked in fields now we work in chairs,” she says.

Real grits are not a cream-based emulsion that keeps processed grits afloat. They’re stone-ground, cooked in water, stock or milk, she says. Cornbread’s not made with processed flour but with whole-grain cornmeal, buttermilk, egg and a little oil.

See how to cook real Sweet Potato Grits.

Just as Southern food is about more than butter and deep-frying, eating healthily involves more than stripping away salt, fat and taste, as Deen and her sons did to an innocent lasagna last week. They used 99 percent lean meat, low-sodium tomato sauce and a variety of low- and no-fat cheeses, what Tom Valenti calls, “nasty specimens.”

Diabetes isn’t a sprint, it’s a marathon, says Valenti, author of You Don’t Have to Be Diabetic to Love This Cookbook. You don’t want diabetic recipes to be repositories for “nasty specimens” and processed foods. Recipes with diabetes as the starting point are about flavor and satisfaction-- not substitutions and deprivation.

Diabetics and those with dietary restrictions also have to take responsibility, he points out. If you know you shouldn’t eat something, don’t order it. If you’re really jonesing for it, explain your situation and ask the chef to adjust. If the chef refuses, “then walk,” he says.

Valenti admits that diabetes made him more flexible. “It made me get off my, ‘But this is a work of art!’ high horse,” he notes wryly.

Excess has always been Deen’s strong suit. She doesn’t just gild the lily, says Valenti. “She’s butters it, deep-fries and sugars it.” Let’s see what she does now.


The butter was Paula Deen's shtick

“I've always said, ‘Practice moderation, y’all,’' Paula Deen said on NBC's "Today" show after disclosing she has Type 2 diabetes while continuing to dish up calorie-laden recipes on TV. “I'll probably say that a little louder now.”

She’ll say it loud and proud if only to deflect the criticism that’s smothered her like a pork chop in onions since she revealed her diagnosis, held secret for more some three years.

Critics went after the Queen of Butter for revealing her disease only after securing a gig as spokeswoman for the diabetes drug Victoza. Chef and author Anthony Bourdain’s trenchant tweet—“thinking of getting into the leg-breaking business, so I can profitably sell crutches later”—crystallized what many felt. Deen's publicist of nearly six years, Nancy Assuncao, resigned in protest because she couldn't see the logic in her client's decision.

The announcement seemed less about health and more like a naked grab for an even bigger slice of the pie -- which reportedly includes furniture and eyeglass lines and six-figure speaking fees.

“We are a society that kind of believes what’s out there as far as advertising, TV and celebrity,” says Tom Valenti, one of America’s best and most-respected chefs who’s been diabetic for 15 years. “What she does is, to a great extent, entertainment,” he says.

People don’t distinguish between what Food Network celebrity chef does—entertain—and what she does it with—food. She’s an entertainer/celebrity who’s regarded as a food authority because she plays one on TV.

She even admitted as such on the "Today" show when she said cooking in her traditional Southern style is "only 30 days out of 365," she said. "And it’s for entertainment. And people have to be responsible."

A stick of butter in her hands is as much a prop or applause-line (and now a cliché) as an ingredient. It’s a building block in an empire built on indulgence.

Detractors slam Deen’s artery-clogging cuisine, but to be fair, fine-dining chefs also create heart-stoppingly rich food. But fine dining is “as much theater as anything else,” says Valenti. It’s event-dining (birthday, anniversary, Valentine’s) that you do rarely.

Deen’s now saying, “I’m not your doctor, I’m your cook.” “True,” says Virginia Willis, author of From Basic to Brilliant, Y’all. “But with power,” says Willis simply, “comes responsibility.”

Deen’s Donut Bread Recipe has a can of sweetened condensed milk, two cans of undrained fruit cocktail, eggs, 24 Krispy Kreme Donuts and rum sauce made with a stick of butter and a pound of confectioner’s sugar. It’s a hypnotic, culinary train wreck that compels you to watch, but it has little do with food or cooking.

Many people think that modern convenience and processed foods and unlimited saturated fat comprise typical “Southern” cuisine. Deen’s recipes often confirmed that stereotype.

Nothing could be farther from the truth. Deep-fried bacon-wrapped mac and cheese isn’t “Southern.” Neither is a donut-hamburger combo.

The South was and is a largely agrarian and has “always been about local, regional, fresh produce,” says Willis. “We have a 10-month growing season,” says the native-born Georgian who’s also a classically-trained French chef. It was also historically poor so Southern cooks wasted nothing.

See a heart-healthy Southern recipe for Pan-Seared Georgia Trout.

Granted there’s deep-frying in the South. There’s pig and lard but typical Southern cooks use these techniques and ingredients in moderation. No one will ever confuse fried chicken with spa cuisine but it’s not everyday food any more than biscuits and grits.

“Southern food shouldn’t be trapped in the past,” says Willis. That was food for when we “worked in fields now we work in chairs,” she says.

Real grits are not a cream-based emulsion that keeps processed grits afloat. They’re stone-ground, cooked in water, stock or milk, she says. Cornbread’s not made with processed flour but with whole-grain cornmeal, buttermilk, egg and a little oil.

See how to cook real Sweet Potato Grits.

Just as Southern food is about more than butter and deep-frying, eating healthily involves more than stripping away salt, fat and taste, as Deen and her sons did to an innocent lasagna last week. They used 99 percent lean meat, low-sodium tomato sauce and a variety of low- and no-fat cheeses, what Tom Valenti calls, “nasty specimens.”

Diabetes isn’t a sprint, it’s a marathon, says Valenti, author of You Don’t Have to Be Diabetic to Love This Cookbook. You don’t want diabetic recipes to be repositories for “nasty specimens” and processed foods. Recipes with diabetes as the starting point are about flavor and satisfaction-- not substitutions and deprivation.

Diabetics and those with dietary restrictions also have to take responsibility, he points out. If you know you shouldn’t eat something, don’t order it. If you’re really jonesing for it, explain your situation and ask the chef to adjust. If the chef refuses, “then walk,” he says.

Valenti admits that diabetes made him more flexible. “It made me get off my, ‘But this is a work of art!’ high horse,” he notes wryly.

Excess has always been Deen’s strong suit. She doesn’t just gild the lily, says Valenti. “She’s butters it, deep-fries and sugars it.” Let’s see what she does now.