Men are "reach"ing for Giada and other sexy cooks

Thanks to an e-mail I received from Erica Cerulo this week, I caught an interesting glimpse into the mind of the modern day man.  Erica pointed me to an article in Details Magazine entitled, Sexpots in the Kitchen by Jeff Gordinier.  Fellow food Blogger, Adam Byrd also caught the article, and was quoted in the article, no doubt due to it’s detailed homage to Giada and her “reach.” 

According to the article,  “(The Giada Reach) happens whenever Giada De Laurentiis…spies a key ingredient—extra-virgin olive oil, juicy Italian sausage, whatever—that seems to have been placed ever-so-slightly too far away from the stove. She must therefore lurch forward for the ingredient, and into the camera, leaving the viewer with no choice but to zero in on the scooped neck of her shirt.”

This is the fascination - sexy women in the kitchen.  It’s so simple, yet, so effective.  The modern day woman has forgotten this alluring trick.  We go off to jobs, earn oodles of money, go to the gym, and run errands like pros, but somewhere amongst saving the world, something had to give.  So we dropped cooking off the schedule and made it an endangered species. 

I’m all for throwing guys for a loop and doing a throwback to the hoop skirt era, but I can’t help but be reminded of an old acquaintance of mine.  I dated someone a while back who was more turned on by me in an apron than me in a low cut shirt, and I have to admit I was a bit offended.  I work so hard to look attractive, and ended up getting more attention in a huge, unflattering apron with flour on my face and nutmeg in my hair.  This guy is no longer in my life for a lot of archaic reasons such as these and other pretty stupid things, but alas, this article brought some of the inter workings of man to life.

I ask you.  Where is the article about how sexy a man is in an apron?  I would love it if a guy came over to my apartment with bags full of ingredients, threw on my pink apron and started to whip up some risotto.  I think this allurement works both ways.

In the end of the article, Gordinier redeems himself a bit by quoting fellow blogger, Adam Byrd, explaining the attraction.  “In the end, what’s alluring and subversive about the image of a cheerful lass in an apron is not that she’s playing a housewife per se, but that she appears to be . . . enjoying it. “Because of feminism,” says Byrd, “it’s kind of taboo to want that.”

That makes sense.  I can get behind that.  It’s not ok to wait around like a sad puppy expecting the woman to wait on you hand and foot.  Enjoy me in an apron, but also drool when you see me in a little black dress.  Or better yet, a white tank top and jeans. 

All in all this was a fun article to read and comment on.  Please check it out.  There is also a fun little slide show of sexy TV food women to check out.  They call Sandra Lee the “Stepford Wife” of cooking, and Nigella Lawson the “food-sex” fusion goddess.

All comments are welcome on this.  For Adam’s take, check out his blog

 

Weekly recipe attempt: Everyday Italian

Dirty RisottoOk before you say anything, I know the last recipe I did was one of Giada's as well, but the thing is, I had leftover pancetta from the biscuits and saw an opportunity to use it up, so I took it.  I decided to make Giada De Laurentiis' Dirty Risotto from the August 23rd episode. 

Weekly recipe attempt: Dirty Risotto

I took a certain amount of liberty with this recipe.  Giada's called for Italian sausage, but I don't like sausage.  I was willing to give it a try, until I saw how much it was in the grocery store.  It wasn't that expensive, but you only needed one in this recipe but they come 5 to a pack.  I wouldn't eat the other 4, so it would be a waste of money for me.  To compensate for the lack of spiciness without the sausage, I added some red pepper flakes and a couple of dashes of hot sauce, which I feel worked out best in my opinion.  If you like sausage, by all means use it.  My version didn't have as much depth as it was supposed to, but it was delicious nonetheless.

I had never made risotto before.  Honestly, I was a little nervous.  It wasn't the kind of dish you could put on the stove and walk away from.  You have to watch it and stir it constantly.  It was a little more work than I was used to, but it was necessary and a little relaxing after a while.  Pour the broth.  Stir the rice.  Watch the bubbles.  Pour the broth.  Stir the rice.  Watch the bubbles.  I did that for half an hour.  The time and effort paid off.  I made a good batch of risotto, although I think I should of stopped at 4 and a half cups of broth as opposed to 5.  It was a little too creamy, but still delicious.  I give this one an 8 out of 10.  If you like sausage, perhaps the original version of the risotto witll give it a 9 or a 10.  Definitly try this one.  Risotto isn't as hard as it looks.

 

Weekly Recipe attempt: Everyday Italian

Pancetta BiscuitI decided to be adventurous this morning and attempt to bake something.  When I was watching Giada make these Pancetta Biscuits, I wanted to try them.  Since the television set isn't a vending machine, I had to make them myself.  I hate baking.  I always make a mess.  A big, floury mess.  I decided that since Giada took a shortcut and used ready made biscuit mix (which I already had collecting dust in my pantry) I decided that if there ever was a day to attempt to bake, today would be that day. 

Weekly recipe - Pancetta Biscuits:

The recipe called for pancetta, a meat that I wasn't used to using.  When I was in the supermarket, I found pancetta, but it was a bit too pricy for me to justify using it.  I almost opted for ham, but decided to try Trader Joe's to see what they had in the way of this Italian meat.  Lo and behold, it was half the price at Trader Joe's, so I stuck to the original recipe.  The fontina cheese was cheaper, too.  If you don't have a Trader Joe's by you, you're missing out because Trader Joe's is a ton of fun, but you can find this stuff fairly easily at any mega mart, just be prepared to pay a little more or use substitutions. 

For the butter, I didn't have a vanilla bean, nor did I have vanilla extract.  I thought I did, but I didn't.  So, I used a dash of maple syrup and it turned out to be pretty tasty.  I also didn't have actual sugar, so I used Splenda, which was great, too.

The recipe was easy to follow, easy to put together, and baked quickly.  It's also pretty fool proof.  No salt was added by me, so there was little chance of making it too salty.  I highly recommend this dish.  I give it a 9 out of 10 for being delicious and for the fact that I didn't burn it even if it was something that I baked.  I gave myself a pat on the back for that.

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